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Wednesday, 21 September 2016

EXPLORING in the Cariboo . . . and Happy Hour BISCOTTI



Fun roads



Historic sites






Vistas




and other stuff




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Happy Hour

PARMESAN & TOMATO BISCOTTI

½ cup butter, softened
2 cups flour
½ tsp garlic powder
1/8 tsp salt
¼ tsp sugar
1 tsp dried oregano
1 ½ tsp baking powder
1/3 cup grated Parmesan

3 eggs
¼ cup finely chopped sun-dried tomatoes

*If you have a Kitchen Aid mixer, put all the ingredients in it, and mix until it forms a dough.  If you don’t have one, use the following procedure.  DO NOT TRY TO MIX THE FLOUR IN WITH A HAND-MIXER.

·        Grease a cookie sheet.
·        Chop the tomatoes.
·        Put butter, flour, garlic powder, salt, sugar, oregano, baking powder, and Parmesan into a food processor and pulse until well-mixed.
·        Put eggs into a large bowl and beat.
·        Add the sun-dried tomatoes.
·        Stir in the flour mixture, one cup at a time.  You may have to knead in the last of the flour to make a smooth dough.


AFTER THE DOUGH IS READY:

·        Start oven preheating to 350.
·        Divide the dough in half.  Form each half into a 10-inch log.  (Or you can make 4 logs that are each 5 inches long.)
·        Place logs on cookie sheet.  Keep them far apart.
·        Bake for 25 minutes.
·        Remove from oven and let cool 5 minutes.
·        Slice logs into ¾ inch pieces.  Cut with a steady downward pressure; not a sawing one.
·        Set slices, cut-side down, on the baking sheet.  Bake for 8 minutes.
·        Turn slices over and bake for another 8 minutes.  Do not overbake.


Yum!