Wednesday, September 12, 2001

Torta Graziella

Cuisina Carolina

Torta Graziella
From the kitchen of “Thankiella” in Rimini

125g Butter (unsalted ~ Buerre)
300g Flour (Plain ~ farina normale)
125g Raw Sugar
1 Whole Egg
2 Egg Yolks
1 Lemon Grated Zest
1 Teaspoon Dried Yeast (Levito)

1. Mix all together in a large bowl
2. Knead lightly, then divide about 35 / 65
3. Pat out some lightly into desired shape (Have Fun!)
4. Using some of the remaining dough, roll out border for edge
5. Spread excellent jam or spreadable fruit over base fairly thinly
6. With remianing dough, have fun with chequerboards or faces or . . .
7. Bake at approx. 180°c (160° fan forced) for upto 20 minutes.



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