The measurements in this recipe are somewhat slap-dash. But when a jar is used to measure sugar or flour, that jar refers to a 125ml yoghurt pot. Any 125ml container, filled and levelled, will do the trick. Perigordin cooking is not as precise as we're used to...
2 eggs
1 jar of sugar
1 jar of plain flour
a walnut-sized lump of butter
1 tbsp of orange-flower water
a generous handful of shelled and chopped walnuts
butter or oil for greasing
1. Pre-heat oven to 120° C.
2. Beat together the sugar and the eggs. When they are well mixed, add the orange-flower water, the flour, and the walnuts.
3. Use the small lump of butter to bind the pastry.
4. Roll out the pastry till it is 2cm thick (just under an inch), and then cut it into small batons. The actual size is up to you, but they are usually cut to roughly the size of an adult thumb.
5. Put the batons on a greased baking sheet, well-spaced, and bake until golden. I'm afraid the recipe book doesn't mention an actual time, so you'll have to keep an eye on them. It took about 15 minutes in my oven, but your mileage may vary.
2 eggs
1 jar of sugar
1 jar of plain flour
a walnut-sized lump of butter
1 tbsp of orange-flower water
a generous handful of shelled and chopped walnuts
butter or oil for greasing
1. Pre-heat oven to 120° C.
2. Beat together the sugar and the eggs. When they are well mixed, add the orange-flower water, the flour, and the walnuts.
3. Use the small lump of butter to bind the pastry.
4. Roll out the pastry till it is 2cm thick (just under an inch), and then cut it into small batons. The actual size is up to you, but they are usually cut to roughly the size of an adult thumb.
5. Put the batons on a greased baking sheet, well-spaced, and bake until golden. I'm afraid the recipe book doesn't mention an actual time, so you'll have to keep an eye on them. It took about 15 minutes in my oven, but your mileage may vary.
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