Gourmet Herb Collection
Spice Drop's Gourmet Herb Collection
(5ml each of Oregano Extract, Thyme Extract, Basil Extract, Italian Herb Mix Extract, Garlic Extract and Black Pepper Extract)
Our eclectic combo pack consists of 6 spices best suited for Italian and continental cuisines. Use these to add the zest to a variety of dishes from marinades, to pizza sauces, from salad dressings to dips and spreads.
Use them individually, or use them together. This collection is just the right balance of herbs and spices, perfect for seasoning and flavouring a wide range of delicacies.
1 drop of Basil Extract is equivalent to 1 teaspoon chopped fresh Basil
1 drop of Oregano Extract is equivalent to 1 teaspoon of Oregano
1 drop of Thyme Extract is equivalent to 1 teaspoon chopped fresh Thyme
2 drops of Italian Herb Extract is equivalent to 1 teaspoon fresh herbs and spices
1 drop of Garlic Extract is equivalent to 1 clove of Garlic
1 drop of Black Pepper Extract is equivalent to 3-4 Peppercorns
Customer Reviews
Recipe
Directions
CASHEW PIN WHEELS
Maida - 2 cups
Salt - ½ tsp.
Powdered sugar - 2 tbsp.
Vanaspati or solid ghee - ¼ cup
Ice cold water - to mix
Ingredients for filling:
Powdered sugar - ½ cup
Cardamom Spice Drop™ - 4 drops
Cashew nuts - 2 tbsp.
Ghee or Vanaspati - ½ cup
Sift maida with salt and sugar.Add ghee and mix lightly with fingertips.Add ice-cold water little by little.Knead till smooth and keep covered in the fridge for ½ hour.
Directions for filling:
Mince cashew nuts finely and mix with sugar and Spice Drop™.Divide the dough into 6 parts and roll out each part into a thin round.Smear one round with 1/6 of ghee and sprinkle 1/6 filling over it.Place a second round over it and repeat ghee & filling.Roll up all the 3 rounds together into a cylinder from wrap in a sheet of plastic.Repeat with the other 3 rounds with the remaining fillings & Vanaspati.
Place the roll in the chill tray of the fridge for ½ an hour to 1 hour.Pre-heat oven to 200°C. Cut the rolls into 1.5cm thick slices.Place them on greased baking trays with about 4 cms space in between slices.Press down each slice with the back of lightly greased “katri” to flatten it slightly.Bake for 10 minutes. Reduce oven temperature to 180°C.Take out the trays and turn the biscuits.Bake for 15 minutes more.Remove from the tray while still warm. Cool completely and store in airtight container.
