Not literally sage-green frogs!
But homemade edible biscuity ones.
sage herb thriving in my garden plot, I was encouraged to cook with it a little more than I have done so in the past. As well as making a 'sage split pea soup', I decided to make some savoury sage biscuits to accompany the soup instead of chunky bread or croutons. Of course, having a large collection of cookie/biscuit cutters, I was tempted to play with one of them and the froggy one was the first to come to hand. It made me smile reminding me of a scene from the movie Magnolia when it starts raining frogs and toads literally. It just seemed appropriate with it typically raining outside here too. Here's the link to the scene of the frogstorm if you've not seen the movie.
Briciole for this week’s Weekend Herb Blogging (WHB) #300 . WHB is overseen by Haalo from Cook Almost Anything.
Makes about 12
260g plain flour
1½ teaspoon baking powder
1 teaspoon salt
90ml vegetable oil
1 egg, beaten or flax 'eggs'
125ml milk or soy milk
1 tablespoon fresh sage, minced
Preheat gas mark 9.
Sift the flour, baking powder and alt and place in a large bowl. Combine the egg, oil, milk and sage, then make a well in the centre of the dry ingredients and pour in the liquid. Combine with a fork, until just mixed (Please note, you may not need to use all the liquid).
Transfer the dough onto a lightly floured board and roll out. Then cut into rounds or whatever shape you wish with a cookie cutter.
Bake on a non stick baking sheet for 8 - 12 minutes on the top shelf, until the bottoms are browned. Adapted very slightly from The Tassajara Recipe Book.