Malji tar-Randan by Lara farrugia

Ingredients:

  • 8 cups all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1-1/2 cups vegetable oil
  • 1-1/2 cups granulated sugar
  • 1-1/2 cups red or white wine
    (I used sweet Mavrodaphne)
  • 1/2 cup toasted almonds, chopped finely

Method:

Reheat the oven to 375 degrees.

Sift the dry ingredients together in a bowl and set aside.

Using a hand mixer or a stand mixer fitted with the mixing paddle, beat the sugar with the oil and wine on medium high speed for about 5 minutes.

With the mixer running, slowly incorporate the dry ingredients into the wet until a smooth dough forms. Add the chopped almonds and incorporate well.

Transfer the dough to a lightly floured surface and gently knead. If the dough is still very sticky, you can add a bit more flour. Allow the dough to rest a bit before shaping.

To shape the cookies, pinch off a piece of dough about the size of a walnut. Roll out a cord or thin tube of dough about the length of a dinner knife. Fold in half then twist two times.

If you’d like, you can also roll out the dough into ½ inch thick sheets and use a cutter to shape your cookies.
This entry was posted in Bread, Recipes and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.


appetizers beef bread cake Cheeselets chicken christmas dessert dip drink Easter event Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat Newsletter pasta Pastizzi pastry peppers pie pies pork pork stew Recipes salad sauce seafood soup Stew Stuffat summer sweets Tomato torta traditional traditional maltese recipes vegetables