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
Written recipes as a concept can be found way back into distant history, certainly as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that maybe, sadly, these early recipes were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. During the time of the Romans a roman called Apicius assembled a few documents detailing recipes prepared by his fellow Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. He also recounts how the Romans were skilled in the use of many different spices and herbs, including many that are still in use today for example thyme, mint and dill. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including parsley, basil and rosemary. These new spices and herbs caused an explosion in books on cooking, many of which still exist in private collections. Over the next few hundred years, the upper-class families of Wesstern Europe competed to serve the most extravagent meals, and because of this the best cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording the recipes of their peers. The arrival of TV brings us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Almirah Boscotakia (Salty Biscuits) recipe.
