Butter Biscuits

Do you know those Danish butter biscuits which come in a blue tin? Well these are a VERY good replica of them! :D Adaptions to this recipe include replacing half of the vanilla extract with almond extract, or adding cinnamon or coconuts to the mixture. All equally delicious! When baked you can also dip them in some melted chocolate to decorate. 

Ingredients:
Makes about 48 cookies

• 226g unsalted butter 
• 3/4 cup granulated sugar 
• 1/4 tsp salt 
• 1 1/2 tsp pure vanilla extract 
• 1 large egg yolk 
• 2 cups all-purpose flour  

Directions:
Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once. Add the flour and mix just until incorporated. 

Scrape onto a lightly floured board and knead a few times, just until the dough smooths out. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze. 

Before baking, preheat the oven to 160 degrees C. Line your baking sheets with parchment. Roll out the dough about 1/8" thick, cut with cookie cutters and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie). It helps to roll out the dough in between cellophane. Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. Cool for 3 minutes on the tray then move to a cooling rack. 

Adapted from Original Recipe

Coconut Balls

An easy dessert I used to do since I was little. Every Maltese person has a version of their own. 

Ingredients:

Makes about 24

• 1 packet crushed Morning Coffee or tea biscuits
• 2 tbsp cocoa powder
• 1/4 cup coconut + more to coat balls
• 1 tin condensed milk
• 1 tbsp whiskey
• 2 tbsp chopped nuts

Directions:
Mix all the ingredients together, achieving a dough-like mixture. Form into balls and coat in coconuts. If the mixture is a bit too sticky put in the fridge for 10 minutes. 

Lebanese Meat-Stuffed Pitas (Arayes)

An interesting meat mixture in a pitta pocket.

Ingredients:

Serves 4 

• 1/2 large white onion, roughly chopped 
• 2 cloves garlic, smashed 
• 1/2 small bunch fresh parsley 
• 450g ground beef 
• 1 small tomato, diced finely 
• 1/4 teaspoon garam masala 
• 1/4 cup toasted pine nuts 
• 2 tablespoons lemon juice 
• Kosher salt 
• 6 pieces pita (whole wheat or regular), cut into halves 
• olive oil, for brushing 

Directions:
Preheat the oven to 200 degrees C. In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined. 

Arrange the pita halves on a parchment-lined baking sheet. Fill each half with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top. Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.

Serve with a side of couscous.

Nutrition Facts:
Calories (kcal): 111
Protein: 48g
Carbohydrates: 10g
Fat: 5g
Saturated fat: 1g
Fiber: 1.5g
Salt: 135mg
Sugar: 1g

Adapted from Original Recipe