This recipe was a little more interesting than the first one. Upon reading the ingredients the recipe seemed like it would turn out more like cake than bread, and this proved true. I couldn’t easily find another bread recipe from Andorra so I decided to cook this recipe anyway.
- Recipe chosen for coques (pine nuts pastry)
- Cooking method: Oven
Rating:
- Faithfulness to recipe: Minor modifications (I used ground cinnamon instead of stick).
- Met expectations? Yes, it was delicious with a light taste and cake-like texture.
- Would cook again? Yes, but would add more lemon.
- The taste test rated on a score of 5: 4. Everyone asked for more and the kids called it “cake”. It was all eaten within the hour. Luckily I halved the recipe so we didn’t have too much to eat.
Recipe
Ingredients
- 350g Bread Flour
- 100g Sugar (Caster / granulated)
- 100g Butter
- 2 Eggs (plus extra for brushing the bread)
- 20g Baking powder
- ½ cup Milk
- 1 stick Cinnamon (I actually used powdered cinnamon instead which would have altered the taste slightly)
- 1/2 lemon – grated rind
- Pine nuts to sprinkle (about 1/2 cup)
Method
Preheat the oven to 180C.
Heat the milk with the cinnamon stick to flavour it.
Beat the eggs and soften the butter.
Sift the flour and mix it with the baking powder, sugar, eggs, butter, lemon and milk.
Knead until you have a homogeneous dough.
Stretch the dough into an oval shape, brush with beaten egg and decorate with the pine nuts and sugar.
Let the dough rest for 15 minutes at room temperature and bake in the oven until it is golden. Approx 20-30 minutes.
staplebread 