METRO PLUS

Cookies and Cakes

SOME EVER green recipes of cookies and cakes for the friends and guests who gather at the happy occasion of Christmas.

Moroccan Butter Biscuits

Butter Biscuits flavoured with nuts are found in most national cuisines from Morocco to Mexico. These biscuits can be made with walnuts or almonds.

Ingredients Unsalted butter softened-250 gm Sugar - 250 gm Plain flour - 375 gm Finely ground walnuts or almonds-45 gm Coarsely chopped walnuts to decorate

Method

In a large bowl, with an electric mixer, beat butter until white and creamy, for five to seven minutes. Add sugar and continue beating until very smooth and creamy for another four to five minutes. Stir in flour and ground walnuts or almonds by hand until well blended and a soft dough is formed. If dough is too soft to handle, add a little more flour or chill for 30 minutes until dough is firm enough to handle. Preheat oven to 150 degree centigrade. Lightly flour a large baking sheet, but do not grease. Divide dough in to walnut size pieces and roll in to smooth balls. Place on baking sheets about 2.5 cm or one inch apart. Press a few walnuts on top of each ball.

Cookies and Cakes

Bake until set for 20 to 30 minutes. Do not let biscuits overcook or brown at all. They should remain a creamy off white colour. Remove to a wire rack to cool. Store in an air light container.

New York-Style Cheese Cake

Baked cheese recipes can be traced back to the discovery of curd cheese in the Middle East, centuries ago. This dense, smooth, lemony cheesecake is heavenly and perfect for a sell-out.

Ingredients

Digestive Biscuits crushed- 20-22 Ground cinnamon - � teaspoon Butter - 45 gm Cream cheese- 750 gm Sugar - 175 gm Grated zest of lemon -1 Vanilla Essence-1 teaspoon Eggs -3 Sour Cream Topping Sour cream-250 ml Sugar -2 tablespoon Vanilla Essence -1 teaspoon

Method

Pre-heat oven to 180 degree centigrade. Lightly butter a 23.5 cms or a nine-inch cake tin. In a medium bowl, combine biscuit crumbs, cinnamon and butter. Press crumbs on bottom and 4cm or half an inch up the sides of the tin. Bake for 5 minutes until just set. Remove to a wire rack and cool. In a large bowl using an electric mixer, beat cream cheese with sugar until smooth. Add lemon zest and vanilla, and then beat in eggs, one at a time, until batter is well blended and smooth.

Carefully pour filling in to cooled crust. Bake until firm at edges, but still slightly soft in centre, for 45 to 50 minutes. Do not allow cake to brown. It should be puffed and slightly golden. Turn off oven and leave cheesecake in oven with door closed for an hour. Remove from wire rack and cool. Preheat oven to 220 degree centigrade. Make topping in a small bowl. Combine sour cream, sugar and vanilla. Carefully pour over top of cake and return to oven. Bake for another 5 minutes. Refrigerate over night.

To serve, carefully remove the base of cake tin and place cake on serving dish.