presentacion de Estefania Messeguer y Natalia Martin

1. 24 Evercreen Street
Springfield
01107

2. • Ingredients:
1. 30g of butter
2. 75g of Fontaneda Digestive cookies
3. 350g of liquid cream
4. 350g of Philadelphia cheese
5. Gelly
6. Strauberry jam
7. 40g of sugar
8. Strauberrys
• For 6 people

4. Instructions
Break the cookies in small pices with a little mallet.
Heat the butter in the microwafe ovend until it melts.
Mix with the cookies in the cake mould. As you can see, the dough
becames hard. We have the base.
Heat the liquid cream until it boils, add the sugar and then the
philadelphia cheese. Stir.
On the other hand, put the jelly in to water for 1 minute for it to abbsorv
the water.
Once this done, five pices of jelly go in to the philadephila mixture and
stir it.
Heat the the other four pices of jelly with strauberry jam and a little
water.
Finally, put the philadephia in the mould where we have the cookies and
then the strauberry jam.
Leave it in the freach 1 day.
When it is could, we can decorate it.

5. ₤ 30,50 ₤ 34,99
₤ 17,95₤ 25,95

6. • Ingredients:
1. 80g of butter (1/3 of 250g)
2. A little salt
3. Vanilla in powder
4. ½ of baking powder
5. 3 spoon ful of milk
6. 300g of flouer
7. 100g of sugar
8. 1 egg
• For 25-30 cookies

8. Instructions
Cut the butter in small cubes and leave aside.
Separate the yolk from the withe.
Beat the yolk and reservate half of it.
Beat a part of yolk with the withe in a big bowl.
In this bowl add the rest of the ingredients; the flouer, sugar, the milk,
the baking powder, a little salt and the butter.
Mix with a wooden fork and then with your hands.
Take care to dissolve the butter.
When the dough is well made like plasticine, press with a rolling pin until
you get 1cm thick layer.
Cut the dough with diferents cookies moulds.
Finally, pre-heat the ovend at 180º.
Pint the cookies with the rest of the yolk using a brusch.
Put in the ovend the cookies at 180º for 14min and then cook au gratin
for 2min.

9. ₤ 6,00 ₤ 4,50
₤ 7,99
₤ 9,99