Scones tal-rikotta u laring [bla butir u bla zokkor irfinat]

 



Scones tal-laring u rikotta

400g dqiq self raising

200g irkotta

qoxra ta’ lariga maħkuka

meraq ta’ laringa mahkuka

żewġ mgħaref għasel

żewġ bajdied.

Metodu:

Ħaddem l-irkotta fid-dqiq wara li tagħaddih minn passatur. Żid l-għasel, il-qoxra ta’ larinġa, il-bajd u l-meraq tal-larinġ. Agħmel l-għaġina. Tħalliex toqgħod fil-fridge imma mal-ewwel iftaħha u uża cutter biex tqatta’ l-iscones.  Dawn jridu jkunu 3 cm għoljin.

Poġġi fuq dixx miksi bil-karta forn. Aħmi f’forn f’temperatura ta’ 160 grad celsuis għal 25 minuta. Fl-aħħar ħames minuti idlek bi ftit bajd imħabbat billi tuża pinzell u ferrex ftit qoxra tal-larinġ fil-wiċċ. Irritorna fil-forn. Servi sħan jew kesħin.

For the recipe in English click here

Trade Enquiries:

Allinson self raising flour u Ambrosi Ricotta minn Borg and Aquilina

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