BLACK AND WHITE COCKTAIL
Provided by Food Network Kitchen
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Fill a cocktail shaker or small pitcher with ice. Add the cream and vodka. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Slowly pour the chocolate liqueur into the center of the drink to make a layered black and white cocktail. Lay a chocolate swizzle stick across the top rim of the glass. Serve. (Stir the layers together with the swizzle stick before drinking.)
SALTY BLACK AND WHITE SESAME COCKTAIL COOKIES
Make and share this Salty Black and White Sesame Cocktail Cookies recipe from Food.com.
Provided by Adie264
Categories For Large Groups
Time 1h35m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps.
- Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of waxed paper to 1/4 inch thick. Cut cookies with a 1/2 inch cookie cutter, leaving in the disk. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until firm.
- Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper. Peel off the wax paper, press out cookies and place on baking sheets, about 1 inch apart. Reserve leftover dough to re-roll and make more cookies. Lightly brush the cookies with the egg and sprinkle with the sesame seeds.
- Bake the cookies for 17-20 minutes until they are lightly browned; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes then transfer them to a wire rack and let them cool completely.
- Cookies may be frozen.
Nutrition Facts : Calories 41.8, Fat 2.8, SaturatedFat 1.3, Cholesterol 9, Sodium 50.3, Carbohydrate 3.7, Fiber 0.2, Sugar 1.4, Protein 0.7
SEA SALT WATER BISCUITS
Sensational spread with creamy cheese. Complete your cheeseboard with homemade crackers
Provided by Good Food team
Time 30m
Yield 18 biscuits
Number Of Ingredients 4
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line two baking sheets with parchment. Place the flour, baking powder, butter and ½ tsp of the flaky salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 4 tbsp water and pulse until the dough comes together. If it still feels dry, add 1 tsp more water and process until you have a soft but not sticky dough.
- Roll out the dough on a lightly floured surface into a rectangle approximately 50 x 25cm and as thin as possible. Brush a little water over the surface of the dough, scatter 1 tsp salt flakes over and press in lightly. Prick the dough all over with a fork, then cut into 18 squares. Place on the prepared trays - don't worry if they stretch a bit. Bake for 10-15 mins until the biscuits feel dry and sandy but are still pale - they may still feel soft but will harden up when cooling. Transfer to a wire rack and leave until completely cool. Will keep in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 59 calories, Fat 2 grams fat, Carbohydrate 9 grams carbohydrates, Protein 1 grams protein, Sodium 0.36 milligram of sodium
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- Place the flour, almond flour, sugar, and salt in the bowl of a food processor. Run for 30 seconds or until everything is well mixed.
- Place butter cubes on top and run for 30 to 60 seconds or until all butter is incorporated. Note: it will not form a dough.
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