Knead to a supple dough. Wrap in clingfilm and leave for 24 hours. Form into ca 40 noten (circular, ca 1,5 cm diameter, ca 0,5 cm high in the middle). Place on greased baking sheet, ca 2 cm apart. Bake at 200 C, 15 min, till brown and crunchy. Leave to cool. Store in airtight container (if you want them to last!) Variations: ginger: add 3 tbs finely chopped preserved ginger to the dough anise: add 2 tbs aniseseeds (and 1 tsp Ricard or Pernod) **THESE GET SPRINKLED/THROWN ABOUT WHEREVER SINT AND HIS HELPERS APPEAR** Posted to MC-Recipe Digest V1 #339 From: kmeade@IDS2.IDSONLINE.COM (The Meades) Date: Thu, 12 Dec 1996 10:55:34 -0500
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 560 (52%)|
|Amt Per Serving||% DV|
|Total Fat 62.2g||83 %|
|Saturated Fat 38.8g||194 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 161.7mg||50 %|
|Sodium 2029.2mg||70 %|
|Potassium 224.9mg||6 %|
|Total Carbohydrate 118.1g||35 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 114.5g|
|Protein 13.3g||19 %|
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Calories per serving: 1080
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