Royal Reviews November 2013, Issue 1 | Page 13

Preheat oven to 425 F.

Ingredients:

2 Cups of Self-Rising Flour*

1 ¼ teaspoons of Baking Powder

1 ½ Sticks of Butter, cold cut into chunks

⅓ Cup of Sugar

2 Large Eggs

½ Cup Milk

½ Cup of Dried Pomegranates

½ Teaspoon of Nutmeg

¼ Teaspoon of Cloves

1 Teaspoon of Cinnamon

Sift together Flour and Baking Powder in a large mixing bowl. Add in Sugar and chunks of Butter. (Cold butter will mix better). Cut in butter with a pastry blender until mixture resembles bread crumbs. In a separate bowl, add two large eggs and milk. Whisk together until frothy. Pour Egg-Milk mixture into the Flour mixture. Stir together with a wooden spoon until the mixture is slightly blended. Place mixture upon a floured surface and kneed, about 1-2 minutes, until it resembles dough. DO NOT OVER KNEED, this will make the dough tough. Place your dough into a clean mixing bowl. Add in dried Pomegranates, nutmeg, cloves, and cinnamon. Mix together with hands. Place on floured surface, kneed 2-3 times to ensure Pomegranates are evenly blended. Roll dough out to ½ an inch in thickness and cut with a medium sized biscuit cutter. (If you prefer wedges, roll dough into an 9 inch circle (½ an inch in thickness), and cut into 6-8 wedges.) Place on ungreased baking sheet for 15 minutes at 425 degrees.

Remove and place on a wire cooling rack then either serve or store.*

*If you are planning on serving these fresh from the oven brush tops with milk and sprinkle with sugar before placing them into the oven.

Useful tip

*If you do not have self-rising flour you can make your own.

-For every 1 cup of Flour add 1 ½ teaspoons of Baking Powder and a pinch of salt.