Related This entry was posted in recipes and tagged raspberry, swithenbank foods strawberry baskets

Dough: 1 cup whole wheat flour 1 tbsp Fine wheat flour 5 tbsp cold butter 1 small egg pinch of salt 1 tbsp cold water 1 cup raspberries 1 egg 1 tbsp sugar 1/2 lime juice + zest 1 tbsp butter 1/3 cup coconut milk 1 tbsp flour 1 tbsp potato starch
Prepare the dough. Mix the flour with salt, add the grated on a coarse grater butter, eggs and water. Shape the dough uniform. If necessary, a further addition of water or flour. The piece iesmērē butter cups. Divide the dough into shapes with cookie cutters by a layer (pomace) in a thin layer. Pierced with a fork and place in the refrigerator (it will achieve the dough nepūtīsies and will not change shape). swithenbank foods Prepare the filling. Whip the eggs with sugar, add the lime juice and zest, and melted butter and coconut milk. Thoroughly stir together swithenbank foods flour, potato starch. Fold in raspberries. Pastry cutters makes the oven and bake for 8-10 minutes ~ 180C. Remove from the oven and filled with raspberry mixture. Place back in the oven and bake for about 30 more minutes. Before serving, cool and fresh raspberries with izdekorē.
Related This entry was posted in recipes and tagged raspberry, swithenbank foods strawberry baskets, basket recipe, coconut milk, cakes, lime on 13/09/2012 by Green. Post navigation kiosks today ... milk chocolate sea and Mount Everest.
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