Ingredients
2 cups self-rising flour, or plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup mantikilya or margarine
1/2 cup fine granulated sugar
1 cup mixed dried prutas (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
juice of 1/2 small orange
Instructions
Preheat hurno to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine or mantikilya into the flour.
Add sugar, dried prutas and kahel rind.
Stir in egg.
Add gatas and just enough juice to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten or smooth them.
Bake for about 10 to 12 minutos or until golden and firm.
Cool completely on rack for flavor to develop.
2 cups self-rising flour, or plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup mantikilya or margarine
1/2 cup fine granulated sugar
1 cup mixed dried prutas (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
juice of 1/2 small orange
Instructions
Preheat hurno to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine or mantikilya into the flour.
Add sugar, dried prutas and kahel rind.
Stir in egg.
Add gatas and just enough juice to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten or smooth them.
Bake for about 10 to 12 minutos or until golden and firm.
Cool completely on rack for flavor to develop.
