Wine biscuits

Linguas De Veado / Wine Biscuits – Sweet and crunchy biscuits that melts in the mouth!

linguas de veado

These little sweet and crunchy biscuits are called “Linguas de veado” in Portuguese.   Quite interestingly, when translated into English it means ; Butter cookies in the shape of a large tongue.  However, I made them round so that they are easier to pop into the mouth and crunch away in seconds!

Super easy to make and they all will vanish in a jiffy.

Try the recipe today and you will be making this again and again.

What you need:

Egg whites  3
Icing sugar  120 g
Margerine or butter (melted)  120 g
Plain flour  120 g
Salt  3 pinches
 Vanilla 1 tsp

LET’S MAKE

Set the Oven to 160 C

Cream it

  • Clean wipe a wide bowl perfectly dry to beat the egg whites
  • Pour the egg whites and beat until frothy.  This will take  2- 3 mins
  • In a seperate bowl beat butter and icing sugar until creamy
  • Now add the butter and sugar cream to the egg whites
  • Add Plain flour
  • Add salt and vanilla
  • Give a good stir and bring all together using a wooden spoon or a spatula

 

Pipe it

  • Pour the batter into a piping bag
  • Pipe disc shapes on to a non-stick baking tray or a tray lined with parchment paper
  • Stick in the oven for 15 mins
  • or the edges of biscuits turn into a lovely golden colour
  • Take out of the oven and let the biscuits cool down on the tray itself

linguas de veado

  • Give a little nudge to the biscuits with a spatula and they will slide off
  • Ready to gobble down three at a time!

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banana and walnut cake

Best Ever Banana And Walnut Cake – The best cake to make with over riped bananas in your fruit basket

This beautiful cake with delicious fruity twist is a classic treat that you would love to make again and again to share with all your friends and family.  The taste, scent of bananas and the crunchiness of walnuts is a real temptation!

While trying to make something similar to Starbuck’s banana and walnut cake, I ended up creating something far better and simply irressistable, much to my delight and utter surprise – and of my friends.  Adding golden syrup, milk and lemon juice on impulse didn’t disappoint me, as they all nicely blended into a fountain of flavours, highlighting the taste of bananas.

Over-riped bananas with black patches on the skin are the best for this cake, as they are high in flavour and moisture, which in turn gives a delicious scent and taste to this cake.  Also, do not forget to add brown sugar as it gives a beautiful broze browen colour to the cake

Let’s gather the necessary ingredients to make it:

 Over riped bananas  2 large
 Soft brown sugar  170 g
 Margerine or butter (melted)  150 g
 Self raising flour  225 g
 Eggs  2
 Fresh milk  2 tbsp
 Golden syrup  1 tbsp
 Salt  3 pinches
 Lemon juice  1 tsp
 Bicarbonate of soda  1 & 1/2 tsp
 Walnuts crushed (extra handful for sprinkling on the top)  60 g
Golden syrup  1 tbsp

Let’s make :

Set the Oven to 180 C

Cream it

  • Soften butter or margerine
  • Cream with sugar using an electric hand mixer
  • Add eggs one at a time beating after each addition
  • Beat for 2 mins until creamy
  • Add salt and bicarb to flour and sieve on to the batter
  • Add lemon juice and vanilla
  • Add golden syrup
  • Using a wooden spoon or spatula, mix all into a smooth batter
  • Add crushed walnuts and give a good mix with the spoon

Tray it

  • Rub butter inside walls of the tray
  • Sprinkle flour and shake until all sides are coated
  • Spoon the batter into a loaf tin
  • Sprinkle a handful of crushed walnuts on the top

Bake it

  • Place in the upper bottom shelf of the oven
  • Bake for 30 – 40 mins or when stabbed with a skewer, it should come clean
  • After 1/2 hr, if the top of the cake is browned but the middle is still soggy, cover the top with a foil paper or baking sheet and bake further more
  • After 40 mins stab a skewer into the middle and check if it comes clean
  • Take out of the oven
  • Let the cake rest in the tray itself for 10 mins
  • Take out and wrap with a foil paper and keep until it cools down completely (This will evenly distribute the warmth and make the cake moist)

Serve it

  • Take a long break knife and dip it in boiling water for 2 mins (This will prevent the cake from crumbling while cutting)
  • Take out and wipe out the water
  • Now cut the cake into dainty slices
  • Serve with a hot cup of coffee or tea
  • Enjoy!
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