Prep time:15 min
Cook time:25 min
Serves: Makes 20 biscuits
These are really easy to make and always nice to have waiting for any guests to stop by. I ALWAYS have people, friends and family stopping by unexpectedly to say hi so having these simple tasty cookies already made make for a nice afternoon tea with company!
Make Easter biscuits using just an oval cookie cutter and a sharp knife to make broken egg-shaped biscuits.
1. Preheat the oven to 180C/160C fan/gas 4 and butter a baking sheet.
2. Using a food processor, whizz the flour and butter to breadcrumbs then add the sugar, lemon zest and egg yolks and process to make a dough.
3. Roll the dough out onto a floured work surface until it is 5mm thick and cut out using an oval-shaped cookie cutter. Using a sharp knife, cut a zig-zag near the top and split into two biscuits to create the broken egg effect.
4. Transfer onto the baking sheet and cook for 15-20 minutes, or until golden.
5. Leave to cool completely on a wire rack. Sprinkle with icing sugar to decorate.
This is what I made for dinner tonight!!! It’s pretty easy and will fill your house with a delicious smell... Goes perfect with my version of Romanian rice, Romanian salad and fresh baked bread... all of these other recipes will be posted in the next couple of days!
Here’s what you need:
- 1 kg pork roast or any type of pork you prefer or have on hand
- 2 tablespoons butter (or lard)
- 4-5 cloves of garlic
- 200 ml white wine
- Salt and pepper to taste
- Parsley, dill
Here’s what you do:
Cut slits into the roast and stuff it with pieces of garlic, Sprinkle with salt, pepper and chopped tarragon on top. Leave to sit somewhere cool for 1 hour to soak in all the taste and flavor. Melt butter in baking dish and put your piece of meat in hot oven to allow to brown on all sides. When you get a little color, add wine (or water). Place roast back in the oven and let it cook about 35 -65 minutes, taking care to baste the meat with the sauce in the pan to keep it moist. When fork easily penetrates the meat, it’s ready. Remove, allow to cool slightly before slicing. Top with fresh parsley and dill before serving. This meat is really good with mashed potatoes or a Romanian version of rice I like to make (recipe coming soon).
What I have found to be very important from learning how to cook from my Romanian and Hungarian in-laws is that it’s important to learn how your food should look and feel and make adjustments based on what you have on hand and what taste you prefer. I honestly have a hard time getting these recipes in „normal form” because the way I am learning to cook requires just knowing the recipe and learning how it should look, taste and smell!!! I encourage you if you are not already doing it to pull away from the cook book sometimes to let you senses guide you... add more of a herb you like... make decision based on your taste... I will talk more about this and you will for sure begin seeing what I am talking about when I begin writing „semi normal” recipes .... Tell me about some of your adventures trying a new recipe or experimenting... it’s a joke in my house that 50% of the time I create a good recipe from all of my recipes I try to invent... but it’s always fun for me and I learn something new about cooking along the way! I can’t wait for Spring and Summer to get here and go get fresh vegie’s from the local farmers markets and show you how to get creative with combining different vegie’s to make delicious salads and spreads!!!
Have a beautiful day my friends!!! Time to Eat...:)
Cooking with Joanna
My passion for food is a huge part of my life. I love trying new foods and creating new and interesting recipes.