Moughlie bars for you to try this Ramadan!
Composition:
1. Shortbread
2. Coconut biscuit
3. Moughlie
4. Chocolate coating
5. Cinnamon light cream
Shortbread
• Flour 600g
• Icing sugar 230g
• Almond powder 80g
• Butter 360g
• Eggs 120g
Process:
Sand all powders with cubes of butter, add eggs at the end to link the dough and store in the fridge. When it’s cold, roll 4mm. bake around 18 mins at 160 degrees.
Coconut biscuit
• Flour 68g
• Icing sugar 202g
• Coconut 100g
• Almond powder 240g
• Brown sugar 100g
• Egg whites 315g
• Orange zests 6g
Process:
Mix the flour with the icing sugar then add the almond powder and coconut. Mix the egg whites with the brown sugar then place it on tray 60*40 and bake at 180 degrees for 10 – 12 minutes.
Moughlie
• Water 500ml
• Rice powder 30g
• Sugar 125g
• Cinnamon 5g
• Caraway powder 3g
• Gelatin leaves 2
Process:
Soak the gelatin leaves in cold water. Mix all ingredients together and boil for 15 mins, then drain the gelatin leaves and add over the boiling mixture with continuous stirring.
Chocolate coating
Milk chocolate 425g
Oil 110g
Roasted chopped almond 50g
Process:
Melt the chocolate then add the oil a bit in a while with continuous stirring, then add the roasted almond.
Cinnamon light cream
Whipped cream 500g
Honey 50g
Cinnamon powder 5g
Process:
Mix all ingredients together.
Bon-Appetite!