TEFLON BAKING SHEETS RECIPES

Steps:

• Measure the black treacle into a jug or bowl, add 100ml hot water and stir until dissolved. Add 300ml cold water and stir to combine. Put the flours, yeast, sugar and salt into a mixing bowl and blend them together. Stir in the prepared water, and when everything looks craggy and lumpy, stir in the oil. Using your hands, gather everything together into a smooth, soft, doughy mass. Do not knead. Invert a large mixing bowl over the dough bowl or cover with a clean tea towel and leave it in a warm place for the dough to double in size, which will take about an hour. Rub some oil around the inside of a 1kg/2lb bread tin. Knead the dough for 50 presses then shape it and put it into the prepared tin. Invert the large mixing bowl over the tin and leave to rise in a warm place for 45 minutes. Pre-heat the oven 20 minutes before you plan to bake. Remove the bowl and bake for 40–45 minutes. You will know it’s done when the bottom sounds hollow when tapped. Leave to cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.