Codfish Scones, by Ana Bravo
3
Ingredients
100 g Riberalves Ready-to-Cook Codfish
1 egg
1 tablespoon onion, chopped
Parsley to taste 65 g flour
1/2 teaspoon baking powder
Nutmeg to taste
Garlic powder to taste
1 to 2 tablespoons milk
1 tablespoon hemp seeds
1 egg
1 tablespoon onion, chopped
Parsley to taste 65 g flour
1/2 teaspoon baking powder
Nutmeg to taste
Garlic powder to taste
1 to 2 tablespoons milk
1 tablespoon hemp seeds
Preparation
Thaw the codfish, steam it, remove the skin and bones and flake.
Preheat the oven to 180 ºC.
Beat the egg in a bowl along with the dry seasonings, the milk, the flour, the baking powder and the seeds. Lastly, stir in the codfish.
(Do not over-knead the dough.)
Places tablespoons of the dough on a baking tray lined with parchment paper and bake in the oven until golden brown.