Hotpoint Ariston FP 1005 AB0 - Manual (Page 34)

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HOMeMAde bIscUITs wITH ANIseeds
Ingredients for 24 biscuits: 600 g of type 00 flour (finely ground), 200 g of sugar, 15 g of aniseeds, 1 sachet of
baking powder, butter 125 gr.
Install the mixing blade in the food processor and mix the sifted flour with sugar, 125 g of softened butter and 1
pinch of salt. Add the aniseeds and some cold water to obtain a firm, yet soft, mixture. Mix for 10 minutes, add
the baking powder, quickly mix and form a long loaf. Using a bread knife cut 24 discs. set them onto an oven
plate lined with non-stick paper and cook in the oven at 200° C for 20 minutes, then allow to cool. Cut into 1.5
cm thick slices and grill in the oven at 200° C for 5 minutes.
cRêPes wITH cHeRRy sAUce
Ingredients for 12 crêpes: 125 g flour, 3 eggs, 1 lemon, 400 g stoned cherries, brown sugar, milk, butter, salt.
Sift the flour in the bowl of your food processor and install the beater disc. Add 1 pinch of salt, the eggs and mix
until obtaining a batter with no lumps. Then add 2.5 dl of milk little by little, carrying on mixing, until obtaining
a smooth and fluid mixture. Add 30 g of melted butter. Cover the bowl and leave to stand at room temperature
for 1 hour. Meanwhile, prepare the jam by coarsely chopping the cherries using the chopper blade. Weigh the
chopped cherries and place them in a saucepan with half of their weight of sugar and the filtered juice of half
a lemon. Cook for 20 minutes. Use a non-stick frying pan with a diameter of approx. 18 cm to melt a small
quantity of butter and pour a ladle of batter. Tilt the pan to spread the mixture all over and cook the crêpe over
medium-high heat. As soon as the bottom side is solid, use a spatula to detach it from the bottom of the pan
and turn it over, then cook for another minute. Once ready, place the crêpes one on top of the other on a dish
to keep them soft, and cover them with a clean cloth. Take the cooked cherries with a strainer and spread them
over the crêpes. Fold the crêpes in four and place them on a large dish. With a ladle, take the cherry sauce left
in the saucepan and spread it onto the crêpes. serve warm.