MACAU BOLACHA
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Olivier Foucke
Bruno Santos
The luxurious Westin Macau presents a fusion of local hospitality and global flavours. Represented by Bruno Santos & Olivier Foucke.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Sable- 500g mung bean flour
- 250g powdered sugar
- 125g ground almonds
- 150g shortening
- 1 tsp almond extract
- 2 tbsp water
- 40g almonds, roughly chopped
Methods and Directions
Sable- Preheat the oven to 275°C. Line a baking pan with parchment and set aside.
- In a mixing bowl, mix together the flour, sugar almond axtract, and ground almonds.
- Using the paddle, mix in the shortening until the dough looks like sand.
- Place about 5 pieces of chopped almond into the mould.
- Over the mixing bowl, press a handful of the dough into mould, pack the dough into and then level it off.
- Place the mould upside-down on an ungreased cookie sheet and slowly remove the mould. Repeat this process with the remaining dough.
- Bake the cookies for 25 minutes and let them cool on a rack wire
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 08/05/2024
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