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Newly launched Cookstr has plenty of cupcake recipes for you. "Cookstr is a chef-based recipe search that provides recipes from cookbooks written by over 200 of the top chefs and cookbook authors, such as Mario Batali, Jamie Oliver, Nigella Lawson, Alice Waters, Daniel Boulud, Eric Ripert, Daisy Martinez, powered by a sophisticated search engine." (via Galleycat ) Here's a recipe for vanilla cupcakes from The Illustrated Kitchen Bible by Brigitte Hafner (Author), Victoria Blashford-Snell (Author) Yield: makes 16 cupcakes Prep Time: 15 mins Cooking Time: 20 mins Ingredients * 2 cups all-purpose flour * 2 tsp baking powder * 1¼ cups butter, softened * 1½ cups sugar * 6 large eggs * 1/3 cup milk * Rich Vanilla Buttercream Frosting, colored pale pink and yellow * metallic or colored dragèes, for garnish (optional) Directions 1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners. 2. Sift the flour and baking powder into a bowl. Add the butter, sugar, eggs, vanilla, and milk. Beat with an electric mixer for 3 minutes, until pale and fluffy. Divide among the muffin cups. Bake 25–30 minutes, until golden brown. Let cool in the pan, then transfer to a wire rack to cool completely. 3. Pipe a swirl of frosting on top of each cupcake and decorate with the dragèes, if using. Notes Special Equipment :muffin pan, paper baking liners, pastry bag fitted with-star ti

Source: cupcakestakethecake.blogspot.com

Light and tempting turkey meatballs with fresh herbs, ginger and lime. Okay, I confess. I admit it. When it comes to this recipe? I was totally inspired by Jamie Oliver and his Jamie's Food Revolution . I loved the flash mob stir-fry dance at Marshall University in episode four ( view here at WabiSabi, one of the participants ). The energy, spirit and creativity of the students, the killer combo of cooking and dance, with a generous dash of self expression and celebration got this creaky gluten-free goddess off the couch and movin', Baby. Not to mention, craving a pan-tossed noodle stir-fry. No doubt about it, I've been more attuned to Asian inspired flavors since moving to Santa Monica. Understandable. It's hard not to respond to the fresh, Pacific-infused tastes and heady scents of Asian fusion out here. So when we decided to play around with meatball recipes this weekend, yours truly started conjuring fusion-style tweaks for the humble Mediterranean meatball recipe I know and love. First- I wanted to use organic free-range turkey (come Spring, I favor lighter meatballs and meatloaf , don't you?). And I knew I wanted to use fresh chopped herbs- mint, cilantro and parsley. Perfect with a splash of lime. Some spring onion. A little ginger and chile. Boom. This Asian fusion meatball was born. A quick note on my noodle choice- I've discovered Ancient Harvest Gluten-Free Quinoa Pasta - - and I love the texture and flavor. This is the least starchy gluten-free noodle I've found. And the best part is (perhaps due to the higher protein content of quinoa flour?) it stands up to pan tossing for brilliant stir-fries. Shake up your recipe routine with Asian style noodles and ginger-lime turkey meatballs. Gluten-Free Turkey Meatballs Recipe with Lime, Mint and Ginger on a bed of Asian Style Noodles, Baby Spinach and Fresh Herbs I whipped up an easy Asian stir-fry sauce without soy. But you could easily substitute my molasses and balsamic blend with gluten-free wheat-free tamari sauce . These turkey meatballs are also egg-free. Ingredients: 2 pounds free range organic ground turkey- we use Heidi's Hens® Certified Organic Turkey 1 1/2 cups gluten-free bread crumbs 1 large spring onion or scallion (or 2 small), diced fine 1 medium large carrot, processed or diced very fine 2 cloves fresh garlic, minced 1 teaspoon grated fresh ginger 2 tablespoons fresh chopped parsley 2 tablespoons fresh chopped mint leaves 2 tablespoons fresh chopped cilantro leaves Juice from 1 fresh medium lime 1 tablespoon molasses or wheat-free tamari sauce 1 tablespoon raw agave nectar or real maple syrup Sea salt and ground pepper, to taste (use less salt if you use tamari sauce) Instructions: Preheat the oven to 350ºF. Line a baking sheet with a reusable Exopat or Silpat . Or double up baking sheets and line the upper pan with parchment paper. In a large mixing bowl, break apart and blend the ground organic free-range turkey with the gluten-free bread crumbs, using a sturdy metal spoon . Add in the diced spring onion, processed carrot, minced garlic, grated ginger, and fresh herbs. Mix just until blended. Add in the fresh lime juice, molasses (or wheat-free tamari), agave. Mix lightly. Season with salt and pepper as you go- but don't add too much salt- especially if you use tamari sauce, which is already salty. Form 28 meatballs using the palms of your hands to roll and round spoonfuls of the mixture. They should be roughly the size of a golf ball. Place the turkey meatballs on the lined baking sheet as you roll them. Wash your hands in hot soapy water- you know this, right? Bake the meatballs in the center of a pre-heated oven for about 20 to 30 minutes until no longer pink inside. Place the baking sheet on a cooling rack and brush them with a little olive oil. Serve immediately with Asian style noodles, recipe follows. Recipe Source: glutenfreegoddess.blogspot.com Gluten-free meatballs with Asian style noodles. Quick and Easy Asian Style Noodle Recipe As mentioned, I don't use soy, but a wheat-free tamari sauce would be delicious in this quick stir-fry sauce. Sub the molasses with the gluten-free tamari sauce . Or just add in some gluten-free tamari, to taste. Note: I don't add extra sauce on the meatballs when I serve them like this- but if you prefer your meatballs saucy, make extra stir-fry sauce. Ingredients: 1 package gluten-free noodles or spaghetti Vegetable oil, as needed 2-3 spring onions or scallions, sliced (white and light green sections) 2 cloves garlic, minced 1 fresh diced chile, or hot pepper flakes, to taste 1-2 teaspoons fresh grated ginger- or to taste 3-4 carrots sliced into matchsticks 3 tablespoons molasses or gluten-free Tamari 2 tablespoons balsamic vinegar Sea salt, to taste 1 12-oz. bag of baby spinach leaves 2 tablespoons each of fresh chopped parsley, mint and cilantro Instructions: Bring a pasta pot of water to a rapid boil. Add a dab of vegetable oil. Add the noodles and stir. Cook the quinoa noodles until they are al dente- firm to the bite- not mushy! 4 to 6 minutes. Don't overcook. I mean it. Meanwhile, heat a tablespoon of coconut oil in a large wok style pan or skillet over medium-high heat and add in the spring onions, garlic, chile, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done roughly in 4-5 minutes. Add in the molasses and balsamic vinegar (or if using tamari sauce, use that in place of molasses) and stir to coat. Taste test to see if the carrots need a little salt. Drain the al dente noodles and quickly add them into the wok/skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste. Add in the baby spinach and toss again- just to heat through to barely wilting- not even a minute. Add in half the chopped fresh herbs and toss a bit. Plate the noodles immediately. Add the turkey meatballs. Sprinkle with the remaining fresh herbs. The noodle recipe serves 4, with leftover meatballs. Note: Freeze leftover meatballs for an easy weeknight supper. Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. More gluten-free meatball recipes from food bloggers: I Am Gluten-Free's secret ingredient Gluten-Free "Meatballs" Gluten-Free Day's lamb based Gluten-Free Meatballs Greek Meatballs with feta at Kalyn's Kitchen Gluten-Free Spaghetti and Marvelous Meatballs at Healthy Eats Sensitive Pantry's Tiny Turkey Meatballs

Source: glutenfreegoddess.blogspot.com

Saw this bread from the "The naked chef" Jamie Oliver show, since it is so simple to bake, I give it a try in one of the "Bento" day for Lucas... -Shape bread dough into long rectangle, along the middle of the bread, lay out the bacon, hard boiled eggs, shredded cheese, basil and olive oil. -Pull the dough over the filling so it forms what looks like a cannelloni shape. And bring one end round to the other so that they join up. Pinch and pat the two ends together firmly to form a doughnut-shaped loaf. Drizzle with olive oil and rosemary herbs.. - Bake at pre-heat oven at 180c for 30mins or until golden brown. Basic bread dough recipe:- 300g bread flour 10g sugar 1/2tsp salt 1stp yeast 170g water 10g extra virgin olive oil - knead and proof for 60mins

Source: nasilemaklover.blogspot.com

Salam semua...harap semua sihat2 la yeaa...kalau sakit sikit2 tu adat laaa...cuaca sekarang pun x menentu kan...Okay la ni entry menu yang dah licin pun, xdan nak letak entry sbb balik kampung...Akak masak masa balik lunch hari Jumaat baru2 nih. Kebetulan ada 2 orang anak sedara sunti (anak my bro) yang datang tdo kat rumah ni...biasalah budak2 tu, kalau ada Najwa n Najiha balik, diaorg mesti merengek kat parents diaorg nak mai tdo rumah akak ni...pastu bkn tdo sangat laa...berjaga malam bertenet, berborak sampai kul 2 3 pagi haaa...gasaklaaahh musim cuti nih... Pendek kata, rumah akak ni kalau semua anak2 balik...mmg pencuri takut nak dekat kot, terang benderang jek sampai kul 2 3 pagi...hahahaaa... Okay la, meh layan je resepi nih, kot ada yang teringin nak buat, dah ramai pun yg buat dulu...anak2 akak dan anak2 sedara suka sangat2...bertambah2 makan dengan pasta tuh....Cuma akak skip part buat meatballs tu sebab ada adik akak bagi meatballs buatan Bumiputra yang digunakan untuk buat mee bakso....hehee...Anak2 kureng sikit mee bakso ni, kalau masak western camni...ha laku laa....Resepi angkut dari dapur Ijan, Finland sana, katanya resepi asal dari rancangan masakan Jamie Oliver tu...thanks ya Ijan, izinkan akak C n P kat sini lak eh...Tengoklah, bekas tu comot2 kesan sos n cheese mendidih dlm oven, sbb nak amik gambar pun cepat2 jek lepas keluar oven, nak siap pegi ofis lak pastu...hehee MEATBALLS IN TOMATO SAUCE Sumber: Ijan, Finland Untuk meatballs (*akak skip part ni sbb ada meatballs buatan bumiputra dah..lenkali try wat meatballs ni...hehe) 500 gm daging lembu kisar – kite guna daging kamben yg dikisar 1/2 teaspoon serbuk jintan manis 1/2 teaspoon serbuk ketumbar 1/2 teaspoon serbuk cili 2 genggam breadcrumbs 1 telur -kite tak letak 1 tablespoon daun oregano kering/fresh 1 tablespoon daun rosemarry dicincang – kite tak letak garam 1 teaspoon serbuk blackpepper Untuk tomato sos 1 tin tomato cincang 1 biji bawang besar di cincang 1 bawang putih dicincang 1 teaspoon daun oregano kering garam Untuk dibakar mozarella cheese grated parmesan makan dengan vegeroni spirals...sedaaappp Sediakan meatballs: Campur semua bahan dalam bekas besar. Gaul sebati. Bentuk2 kan meatballs sebesar bola sepak tenis sehingga habis. Dalam kuali, panaskan sedikit minyak (kite guna dlm 5 camca besar) dan goreng semua meatballs sekaligus. Goreng lebih kurang 5 minit on all sides. Sediakan sos tomato: Panaskan sedikit minyak dlm kuali/periuk. Goreng bawang besar dan bawang putih hingga layu. Masukkan tomato, oregano dan garam. Gaul sebati dan biarkan mendidih. Tutup api. Pindahkan sos tomato ke dalam bekas yang sesuai untuk di masukkan dalam oven. Susun meatballs di dalam sos tomato tersebut dan taburkan mozarella dan grated parmesan cheese di atasnya. Bakar pada suhu 220′C selama lebih kurang 15 minit atau sehingga bahagian atas nya bewarna kekuningan. Siap

Source: ummizaihadi-homesweethome.blogspot.com

Summer. Time for grilling. This easy as 1, 2, 3 recipe has been a summer family staple since I was a blushing bride, learning to grill fish. We won't talk about how many years ago that was, Dear Reader. I mean, the blushing bridal part. Let's just say my oldest son is 26 and leave it at that. So, you may ask- if you're a blushing bride yourself- how do you grill a slab of fresh fish and veggies all at once and have it turn out so tender and flaky and savory that your newly minted partner for life will turn to you and whisper, I knew I married the right girl? Or boy (I make no assumptions around here, goddess forbid). Well, here's a little secret I learned way back when. Back before cooking blogs and Food TV and Jamie Oliver . I learned it from a woman who liked my paintings. This is the only way to make fish, she told me. Trust me . I trust you, I answered. Now tell me your secret. Foil, she said. And onions, garlic and tomatoes. It's a Mediterranean style fish- not the typical butter and Ritz cracker crumbs you get around here (we were living on Cape Cod at the time). This is the real thing, she continued. Real food. Big flavor. You'll love it! And she was right. Here's my easy version of Mediterranean fish- grilled (or baked) with spinach, tomatoes, onions and garlic. I also added balsamic vinegar and fresh chopped herbs. Easy Mediterranean Fish Recipe in Foil Packets- Serve with Rice The fish I used this time was halibut. But any hefty white fish will do- cod, haddock, tilapia, or orange roughy would all be brilliant. Ingredients: 4 serving size fish fillets, rinsed and patted dry (about 1 1/2 pounds) A squeeze of fresh lemon juice Sea salt and fresh pepper 8 cloves of garlic, roughly chopped 2 red or sweet yellow onions, cut into pieces 4 cups baby spinach leaves- or chopped spinach 8 plum or Italian tomatoes, roughly chopped 4 tablespoons balsamic vinegar 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley or cilantro A sprinkle of red pepper flakes, to taste Extra virgin olive oil, as needed Instructions: Fire up the grill to medium high heat. If you are cooking indoors, preheat the oven to 375ºF. Tear off a large sheet of aluminum foil and place it on a large platter or tray. Lay the fish fillets in the center, in a single layer. Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper. In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat. Tear off a second sheet of foil the same size as the bottom sheet. Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge. Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl. Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet. Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque. Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe . Recipe Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. Karina's Note for Gluten-Free Folks: This is a safe way for those with celiac disease or food allergies to eat at pot luck barbecues and picnics. Bring your own packets! Make single individual packets for each person to make it easy to share the grill with no danger of cross contamination. More (Fabulous!) Summer Grill Recipes From Food Bloggers: Kalyn's Kitchen: Grilled Salmon with Asian Dipping Sauce Cooking with Amy's Shrimp and Mango Kebabs Food Blogga's Grilled Watermelon Gluten-Free Bay's Grilled Chipotle Lime Chicken

Source: glutenfreegoddess.blogspot.com

1 lb spaghetti 5 tomatoes 2 cups fresh arugula 1 1/2 cups fresh basil 1/2 cup olive (optional) 1 teaspoon dried oregano 2 tablespoons balsamic vinegar 3 tablespoons olive oil salt and pepper 1 Bring a pan of salted water to the boil, add the spaghetti and cook it until al dente - approx 10 minutes. 2 Chop tomatoes, basil, rocket, and olives however you like, chunks, slices, etc. 3 Put all these in individual bowls. 4 Add vinagar, oil, salt and pepper to taste. 5 Keep tasting till you get it right! 6 The pasta should be reday by now, so drain and add to bowls quickly. 7 Stir everything together and serve with parmesan cheese and fresh Italian bread, if you like. 8 Note: You can use any type of pasta you like, I just choose spaghetti.

Source: food.com

2 teaspoons sea salt 1 teaspoon black peppercorns 1 teaspoon fresh rosemary 1/2 teaspoon fresh thyme 3 fresh sage leaves 1 garlic , peeled 1 lemon, rind of , grated 1 In a small chopper combine the ingredients and chop.

Source: food.com

1/2 lb mixed heirloom tomato, various colors 1 teaspoon kosher salt 1 teaspoon dried oregano 1 tablespoon extra virgin olive oil 1 teaspoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1 lb fusilli 1 teaspoon fresh oregano 1 teaspoon fresh basil , shredded by hand 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. Using your hands, squish up the tomatoes. 3 Meanwhile, prepare fusilli by adding to boiling salted water for 6-8 minutes or until cooked al dente. Drain well and add fusilli to tomatoes. Add fresh oregano and basil and serve.

Source: food.com

1 onion , peeled & finely chopped 1 garlic clove , peeled & finely chopped 1 carrot , peeled & coarsely grated handful fresh basil , leaves picked from stalks olive oil 6 tablespoons double cream 1 teaspoon red wine vinegar 2 egg yolks 1 kg super ripe tomato 2 pints chicken stock or 2 pints vegetable stock sea salt & freshly ground black pepper 1 Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil. Cover the pan and simmer gently without colouring for 20 minutes, stirring every couple of minutes. 2 Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side. 3 While the vegetables are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh. Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on. 4 Leave to cool a little then puree the soup in a liquidiser. 5 Put back into pan, bring back to a simmer and season carefully with salt & pepper. 6 Just before serving whisk in the cream mixture, but do not let it return to the boil. Serve straight away sprinkled with a few torn up basil leaves.

Source: food.com

250 g fresh fava beans 3 sprigs fresh coriander 6 mint leaves 1 pinch coarse salt 1 pinch fresh ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 small chili pepper , sliced (red) 2 teaspoons lemon zest (from 1 lemon) 1 teaspoon flour 8 mint leaves , chopped fine 1 cup yogurt 1/2 lemon, juice of coarse salt fresh ground black pepper 1 Combine beans, herbs, salt, pepper, cayenne, cumin, chili and lemon zest in food processor. Pulse until moderately smooth. Stir in flour (do not run processor!). 2 Heat 3" of vegetable oil in a pot to 375°F Using 2 tablespoons, make oval dumplings (quenelles) from the mixture, and drop into hot oil. Deep fry until dark golden brown. Drain briefly on kitchen paper and sprinkle lightly with salt. 3 Stir together mint, yogurt, lemon juice, salt and pepper. 4 Serve felafel with yogurt sauce and a lightly-dressed salad.

Source: food.com

1 lb mixed heirloom tomato, various colors 1 tablespoon kosher salt 1/2 tablespoon dried oregano 1 1/2 tablespoons extra virgin olive oil 1/2 tablespoon red wine vinegar 1/2 small fresh red chili pepper , deseeded and chopped finely (optional) 1/2 garlic clove , grated 1/2 lb fresh mozzarella cheese , ciliegine size (cherry size) 1 Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes. 2 Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Serve with mozzarella.

Source: food.com

2 tablespoons olive oil 1/4 lb pancetta 2 lbs heirloom tomatoes, cored 5 fresh bay leaves or 2 dried bay leaves 2 tablespoons fresh oregano 1 tablespoon fresh rosemary 1 lb sausage 1 tablespoon olive oil 5 -6 garlic cloves 1 Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs. 2 Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart. 3 Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven for 1 hour, turning sausages once or twice. 4 Serve with crusty Italian bread, polenta or rice. Drizzle with a little high-quality balsamic vinegar.

Source: food.com

3 eggs 115 g plain flour 1 pinch sea salt 285 ml milk 12 tablespoons vegetable oil 1 Whisk the eggs, flour, salt, and milk together really well in a bowl to make your batter. Pour the batter into a jug, and let it sit for 30 minutes before you use it. 2 Turn your oven up to the highest setting, and place a 12 cup muffin tray in the oven to heat up for 5 minutes. 3 Place 1 tb of oil in each muffin hole, and put the tray back into the oven and heat until oil is very hot. 4 Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes. 5 Close the door and cook for 15 minutes without opening the oven door. 6 Serve immediately.

Source: food.com

200 g chicken breasts , cut into 1 inch pieces 1 tablespoon green curry paste 200 ml coconut milk 1 tablespoon peanut oil 1 shallot , finely chopped 1 tablespoon fish sauce 1 lime, zest of juice of half a lime 1 pinch salt 1 pinch sugar 100 g jasmine rice 1 1.Heat a wok over a high heat and then add the oil. Next add the green curry paste and cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste. 2 2.Add the shallot, fish sauce, lime zest, lime juice, salt and sugar and cook for a. 3 further 2 minutes. Pour in the coconut milk and bring to the boil and then simmer for 15 minutes. 4 3.Take the curry off the heat and leave to cool for 1 minute. 5 4.Serve with the cooked rice.

Source: food.com

I guess that when it comes to cooking and baking we all have our favorites - I certainly do, and the list includes Nigella, Jamie Oliver, Donna Hay and, of course, Martha: her baking recipes are always a hit and these cookies are no exception, delicious and dead easy to make. I got two logs of dough from this recipe and thought of keeping one in the freezer for another day, but after trying one of the cookies I knew I should bake as many as possible. :) Lady Grey tea cookies from one of my favorite cookbooks 2 cups (280g) all-purpose flour 2 tablespoons finely ground Lady Grey tea leaves (from about 4 bags)* ¼ teaspoon table salt 1 cup (226g/2 sticks) unsalted butter, softened ½ cup (70g) confectioners' sugar, sifted finely grated zest of 1 large orange 1 teaspoon vanilla extract Whisk flour, tea, and salt in a small bowl; set aside. Put butter, sugar, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and creamy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined – at this point I tasted the dough and thought it wasn’t sweet enough, so I added 1 ½ tablespoons icing sugar. Divide the dough into two equal parts. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 3.5 cm (1.4in) log – like Martha does here . Wrap in parchment. Chill in freezer until very firm. Preheat oven to 180°C/350°F; line two large baking sheets with baking paper. Unwrap one log at a time (keep the other in the freezer). Cut into 6mm (¼in) thick rounds; space 2.5cm (1in) apart onto prepared sheets. Bake, rotating sheets halfway through, until golden brown around the edges, about 15 minutes. Cool completely on the sheets over a wire rack. * I used this grinder to grind the tea leaves Makes about 50 cookies

Source: technicolorkitcheninenglish.blogspot.com

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