Rosewater and cardamom biscuits
125g caster sugar1 tbsp rosewater2 small egg yolks100g unsalted butter softened60ml vegetable oil1 tsp ground cardamom250g rice flour11 tsp Birkin Bag Replica poppy seedsHeat the sugar with 4 tbsp water in a small pan over a medium heat and stir until the sugar dissolves. Stir in the rosewater. Set aside to
http://www.hermes-home.com cool. Using a mixer or processor, beat the egg yolks,
hermes lindy bags, butter, oil,
replica hermes kelly, cardamom and rice flour until combined. Gradually add the rosewater syrup, beating until combined. Preheat the oven to 190C/170C fan /375F/gas 5. Line baking sheets with baking paper. Spoon the mixture into a piping bag with a 1cm nozzle and pipe 5cm spirals (like neat little turbans) 4cm apart on the baking sheets. Sprinkle lightly with hermes replica belt poppy seeds and bake on the bottom shelf for 1214 minutes or until pale golden. Remove from the oven and leave to rest on the baking trays for 10 minutes. Transfer to wire racks to cool. TRADITIONALLY these are served as an appetiser at grand banquets along with almond pastries and toffee brittles. They are Replica Hermes also good with tea, and with very cold, sharptasting yoghurt, sprinkled with dried rose petals.
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