Difference between revisions of "Bullas"
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* [[flour]] for rolling out [[bulla]] | * [[flour]] for rolling out [[bulla]] | ||
| − | == | + | == Procedures == |
# Dissolve [[granulated sugar|sugar]] and [[salt]] in [[water]], add [[ginger]], [[margarine]] and [[vanilla]]. | # Dissolve [[granulated sugar|sugar]] and [[salt]] in [[water]], add [[ginger]], [[margarine]] and [[vanilla]]. | ||
# Sift together all dry ingredients and combine with liquid- gradually. | # Sift together all dry ingredients and combine with liquid- gradually. | ||
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# Bake in a 375°F oven until done 20 – 25 minutes. | # Bake in a 375°F oven until done 20 – 25 minutes. | ||
| − | [[Category:Jamaican | + | [[Category:Jamaican cuisine]] |
| − | [[Category:Jamaican | + | [[Category:Dessert Recipes]] |
| + | [[Category:Jamaican cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
[[Category:Cookie Recipes]] | [[Category:Cookie Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Ginger Recipes]] | [[Category:Ginger Recipes]] | ||
Latest revision as of 08:07, 14 July 2012
Ingredients
- 2¾ cups brown sugar
- ½ tablespoon salt
- 2 cups + little bit of water
- 1 cup margarine
- 2 tablespoon ginger
- 2 tablespoon vanilla
- 7½ cups flour
- 3 tablespoon baking powder
- ½ tablespoon baking soda
- 1 teaspoon nutmeg
- flour for rolling out bulla
Procedures
- Dissolve sugar and salt in water, add ginger, margarine and vanilla.
- Sift together all dry ingredients and combine with liquid- gradually.
- Dough must be clammy and heavy.
- Place on floured board and dust with flour until dough is manageable.
- Roll out to a thickness of .75 cm and cut into slices.
- Bake in a 375°F oven until done 20 – 25 minutes.
