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We were floating around the Med with one of our favourite families when I picked up this recipe. Their onboard chef very kindly gave me her recipes for some brilliant Greek delicacies. Unfortunately, the recipes were handwritten in Greek but my mother-in-law helped translate. These are so moreish they’ll be gone in a flash.
Ingredients:
250gms almond flour
130gms caster sugar
2.5 tbsp semolina
Rose water (enough to make the mixture moist but not too wet, and a little to dip the cookies in once baked) Icing sugar (to decorate)
Method:
Preheat oven to 180⁰C. Mix all the ingredients together and then take a spoon of the mixture and form into a pear shape. Bake for appx 20 mins, Once cooled, dip each biscuit into rose water and sprinkle with icing sugar.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.