New to Van Clarke? Subscribe to our newsletter for 15% off your first order. Start your haircare journey today.
Our twins wanted to make mini Chollas last month to take in for their teachers. Little charmers. Here's an easy recipe that the kids can help with for Passover.
These traditional Passover biscuits are a favourite at this time of year.
Ingredients:
225gms ground almonds
115gms sugar
¼ tsp vanilla essence (optional)
2 egg whites
Almond flakes to decorate
Method:
Preheat fan oven to 180⁰C/160⁰C (fan assisted) and line a baking tray. Beat egg whites until slightly stiff. Mix the ground almonds, sugar and vanilla, then add to the egg whites and mix until everything is incorporated and you have a sticky consistency.
Roll a heaped teaspoon of the mixture, or pipe a ball onto the prepared tray leaving space between each and then press each one down slightly (wet your finger slightly first to prevent sticking), and then scatter a few flaked almonds on top. Bake for appx 15-18mins, they will go slightly golden brown. They will firm up as they cool down, but you want them hard on the outside and slightly chewy in the centre.
Enjoy.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
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.
