• How to cook ancient Roman cookies with bay leaf

    You will need
    • - 0.5 cup ricotta;
    • - 2 tbsp. honey;
    • - 2 tbsp. natural yogurt;
    • - 6 bay leaves;
    • - 4 tsp. olive oil;
    • - 2.5 cups of flour;
    • - 1 tsp. baking powder;
    • - 1 tsp. ground anise;
    • - 1 tsp. ground cumin;
    • - 100 g of oil;
    • - a pair of salt pinches;
    • - 2 tsp. lemon peel;
    • - 4 tbsp. white wine;
    • - 2 eggs;
    • - 6 tbsp. Sahara.
    Instruction
    Oil about half an hour before the start of preparation to get out of the refrigerator so that it softens. Preheat the oven to 160 degrees. Cover a large baking sheet with baking paper or parchment.
    Using a mixer, beat ricotta with honey and yogurt. Set aside the mix while you are working on other ingredients.
    Grind laurel leaves with a processor as small as possible. Mix in a small container with olive oil.
    In a large bowl, sift flour with baking powder, add salt and spices (anise, cumin), mix thoroughly.
    Beat soft oil with sugar to a creamy consistency.Stir the eggs one at a time and mix thoroughly. Reduce the speed of the mixer to a minimum and add a mixture of dry ingredients. Add wine, lemon zest and crushed laurel with oil.
    Put the dough on the parchment with a spoon and in each blank to make a groove.

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