Italian Pepper Biscuit Recipe | Food Diaries | Zarnak Sidhwa | Bakery Item

Method:
Mix olive oil, water, salt, black pepper, and fennel seed. Add baking powder and flour. Mix until well blended and a dough begins to forms. Lightly work the dough with your hands until the texture is oily and smooth. If the dough is too sticky, then mix in 1 tablespoon of flour at a time, until smooth. Using your hands, pinch off a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a thin cigar shape that is approximately 8 inches long. Form a U shape, then criss-cross the pieces until a braid forms. Place biscuits on baking sheets. Brush tops of biscuits with egg wash. Bake at 180 degrees C for 40 minutes, rotating pans mid-way through. Biscuits should have a golden color and be crisp on the bottom. Remove from oven and place on a cookie rack to cool completely. Biscuits should be stored in an air-tight tin.

Method:
Chop chicken lightly in a food processor, don’t over-do it or you’ll end up with a paste. Fold in celery, Tabasco sauce, cranberries and almonds. Whip cream and slowly blend in the mayonnaise and coarse black pepper. Toss the chicken mixture with the dressing using only enough to moisten well. Just scoop the portion size you want onto a little lettuce arranged neatly on a plate, garnish with a couple slices of tomato and serve with some bread.