Swiss Bars

Name: Swiss Bars
Total time: 1200 s
Yield: 8 servings
Cuisine: Nigerian
Ingredients: 250 g flour; 240 g sugar; 6 eggs; 6 tsbp hot water; Food colour; 500 g Icing sugar; 250 g Butter; Flavour tsbp

Slyvin Opara Sylvester @slyvinloganleo

Jos-Nigeria

Some recipes are created planning while some come as fluke or error. This one came from a mishap an oh boy it rocks. #kanostate#christmasidea#

Slyvin Opara Sylvester @slyvinloganleo

Jos-Nigeria

Some recipes are created planning while some come as fluke or error. This one came from a mishap an oh boy it rocks. #kanostate#christmasidea#

Saved

Ingredients

20mins

8 servings

250 gflour
240 gsugar
6eggs
6tsbp hot water
Food colour
500 gIcing sugar
250 gButter
Flavour tsbp

Saved

Steps

20mins

1

In a double boiler whisk egg and sugar until well incorporated. Add flour, flavour and food colour. Add hot water and mix.
2

Pour over brushed baking sheet using butter. Bake for 10mins. Take out and allow to cool.
3

Cream butter and sugar. Add colour. Spread on cake sheet and cool in the refrigerator. Cut

Saved

Cooksnaps

Saved

Slyvin Opara Sylvester @slyvinloganleo

on December 26, 2018 18:08

Jos-Nigeria

A culinary enthusiast with love and taste for good scrumptious food.A food writer, food critic with humor, a food gastronomy, recipe developer and food planner.Food is my mantra and with passion and learning with each day via that sharp knife, pot and hot fire. I have have been able to give my best to good food And food art.Food for me is life and a path of happiness thereby giving the needed awesomeness to taste, flavour and aroma by creating and making awesome dishes. .I love anything food And I love good food presentation no matter what is being cooked. do you love good food to its awesomeness? Then lets cook..I am a Food critic, risk takerfoodienista and foodie lover."Food is beyond Science and Art for me. It is soulful connecting people both with ideas, flavours, aromas and taste.With our ingredients we create the best recipes".....Slyvin O Sylvester.