Not exact matches
When removing orange slices from the
sheet of parchment paper, be sure to let excess syrup drain off
before adding to loaf.
Used fontina instead
of asiago Used non stick cookie
sheet instead
of parchment paper Sprinkled with gruyere only - no thyme I also made the dough the night
before and they were still fabulous the next day!
Before placing the cookies on the cookie
sheet, place a little
of the meringue on the underside
of each corner
of the
parchment paper.
Before placing the meringue ghosts on the cookie
sheet, place a little
of the meringue on the underside
of each corner
of the
parchment paper.
Before placing the meringue on your baking
sheet, put a dab
of the meringue on the underside
of each corner
of the
parchment paper.
4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top
sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom
parchment paper) to a baking
sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool
before separating along scored lines into crackers 9) Store in an air - tight container at room temperature
About 15 minutes
before you want to laminate the dough, take a
sheet of parchment paper and draw a 10 x 7 inch (25 x 18 cm) rectangle on the
paper.
Preheat the oven to 350 and line a 13x9 brownie pan with a full
sheet of parchment paper so that there is extra on the sides (I use this to pull the entire
sheet of bars out
of the tray after cooling and
before slicing)