3 cup flour
3 tsp baking powder
1 tsp coarse salt
1/2 cup kefalotiri cheese, grated
1/3 cup sweet butter or shortening
1 cup milk
Directions
Sift dry ingreds. into bowl. Add butter (or shortening) and work
butter into flour with fingertips until mixture resembles coarse
crumbs. Add cheese and milk, and work the whole together (dough will
be soft). Lightly flour a marble-top table (or bread board) and your
rolling pin.
Roll out dough about 1/4 to 1/2" thick.
Using small biscuit cutter (floured), cut dough into round shapes
about 1 1/2" in diameter. Place on lightly greased (or buttered)
baking sheet in preheated 375 F. oven for abt. 15 min., or until
golden brown.
Makes about 36 appetizer size biscuits.
Servings: 36 biscuits
Almirah Boscotakia (Salty Biscuits) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Experts have tracked the existence of recipes way back into ancient history, certainly as far as pharonic Egypt, and maybe even further. However, mostly, these ancient records were just very basic pictorial recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled some documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and afters, a very modern way of dining. He also tells us how the Roman cooks made use of many different spices, including a few you will know like bay, mint and dill. As our culinary historical trip moves to more modern times we have a couple of cookery books which were published in the 1300s : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that we all know today, but rather descriptions of the types of meals on the menues of the rich and powerful of the time. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices led to a torrent in manuscripts on cookery, most of which still exist in academic collections. By the arrival of the twentieth century, recipe books were highly popular as a result of more people being able to read, increased leisure time and having more money. |
We hope you enjoy this Almirah Boscotakia (Salty Biscuits) recipe.
