Скачать или смотреть Thyme Cheddar Cookies | Food Diaries | Zarnak Sidhwa | Snacks

Watch this Masala TV video to learn how to make Persian Halwa and Thyme Cheddar Cookies Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 25 May 2021.

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Persian Halwa

Ingredients For The Syrup:
Sugar 1 1/2 cup
Water 1 1/2 cups
Rosewater 1/4 cup
Ground cardamom 1/4 tsp
Powdered saffron 1/4 tsp
Water 2 tbsp

For The Halva:
Whole wheat flour (sifted) 2 cups
Unsalted butter 1 cup

For Garnishing:
Slivered almonds as required
Pistachios (chopped) as required
Coconut (shredded ) as required

Method:
Boil the sugar and water in a saucepan. Add the cardamom, saffron and rosewater. Remove from the heat, set aside. In a pan lightly toast the whole wheat flour for a few minutes, until you get the aroma.
Add the butter and stir continuously for about 10-12 minutes. While stirring, gradually pour the sugar syrup into the pan, until it is fully absorbed and the halva has thickened. Remove from the heat and transfer the halva onto a serving platter. With the back of a spoon flatten the halva and garnish with the almonds pistachios and coconut.


Thyme Cheddar Cookies

Ingredients:
Cheddar cheese (shredded) 6 oz
Unsalted butter 4 oz
Black pepper (coarsely ground) 2 tsp
Dried thyme 1 tsp heap
Salt ½ tsp
Flour 1 ¼ cup

Method:
Beat the butter, shredded cheese, black pepper, salt and thyme, until the butter is creamy. Add the flour. Bring the dough together to form a dough ball. Knead it a little if needed and shape into a log and cling wrap and chill. With a sharp knife, cut ¼ inch thick discs from the dough log. Bake at 180 degrees C for 10 - 12 minutes for a soft cheese cookie. Bake for 15 - 20 minutes for a crispy cheese cookie, cool on wire racks and then serve.