Croquet: got Marbled

By Za, 

This croquet is very similar to the original one I had previously posted. 
So, I used: 

A

• 2 eggs
• 3/4 mug sugar. (the typical British mug) 

mix well until cream. 

• 1/3 cup of oil. 

Mix more. 
1/2 tsp of Vanilla 

B

Take some of the mixture out separately and add 2 tbsp of cocoa to it. Mix well until you get something like a chocolate cream, then, start adding flour ( and 1tsp of baking powder) to it to turn it into a dough. See picture ===> 

do the same to the other half. Add flour and baking powder and make a dough out of it. 

you'll end up with two small doughs, a black and a white one. 

Mix them however you like. Bring the two doughs together to mingle. what I did was, I spread the white dough and shredded the chocolate one inside it. Then, I closed the white dough and kneaded it one or twice to make sure it doesn't open. So, I got this result. 

Flatten the dough on a dusted baking tray. Grease with egg yolk and scratch with a fork. Then put it to bake! 'Tadaa'! 

Bsahatkom - Enjoy - Bon appetit. 

Croquet: Crunchy Breakfast

By Za,  

Croquet is very popular in Algies, lots of people love it. Women and bakeries make it almost regularly for breakfast or afternoon coffee/tea.. 
It goes fantastically well with 'coffee with milk' in the morning. quiet filling.
It looks a bit like Biscotti but they are not bread. They belong to the 'cake' family. 

Ingredients: 

• 1 yogurt pot of eggs (I used 2 eggs) ( you can use a bowl, a cup, a glass of water, a mug or a yogurt pot just like what I used today.)
• 1 yogurt pot of sugar (I used the same yogurt pot for measuring most of these ingredients) 
• 1 yogurt pot of oil
• 1 tsp of vanilla
• 1/2 sachet of baking powder. 
• 1 tsp of lemon zest
• Flour (just add till the dough's no longer sticky but far from being hard.) 

This is the result 

In a big bowl,

Put the eggs and sugar and mix well. 
Add the oil and mix more. 
Add the vanella, baking powder and lemon zest and mix. 
Now start adding the flour bit by bit till you have an extremely soft and non-sticky dough. 
Dust your tray with flour and flatten your dough a little bit length-ways (lengthwise). (see picture= 2 to 2.5cm/=1 inch high) 
Glaze with egg yolks (I only used one and I don't add any milk to it in order to get a mahogany golden shire glaze, But you could thin down the egg yold by adding a tiny bit of milk.You could also add a tea spoon of coffee) use a brush to coat your dough first then a fork to lightly scratch the surface forming multiple parallel rail-like looking lines. ( see picture) 

Chuck it in your preheated oven (I put it on 150C) 

Take it out when it's doubled in size and the glaze's gone golden ( I leave it baking 15- 20mins)

 cut it width-wise  
Leave it to cool 

It should be dry and breaks easily into crumbs/ crispy.


Bsahatkom - Enjoy - Bon appetit