Bake veggies covered with
wet sheet of parchment paper until they become almost soft, approximately 20 minutes.
Not exact matches
Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a
parchment paper lined cookie
sheet, place a heaping teaspoon
of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly
wet my fingers and closed the edges).
Form the celeriac into patties
of 3 - 4 cm diameter, about 1 - 1 1/2 cm thick, keeping your hands
wet all the time to prevent sticking, and place them in the oven on a
sheet of lightly oiled
parchment paper.
On a
sheet of parchment paper using
wet hands, form dough into a square roughly 8 × 8 inches in size and about 1 / 4 - inch thick.
I found that layering the cookies between
sheets of parchment paper and placing in a tupperware but not completely sealing the lid was the perfect storage method (though the addition
of whole wheat flour may have made them just a touch less «
wet» and easier to store).