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Post by Dragonheart on Nov 17, 2005 7:55:17 GMT -5
**goes through recipe cards and books to make biscuits (cookies) **
Advent Biscuits 9 oz / 250g unsalted butter (room temperature) 12 oz / 330g plain flour (sieved) 4 oz / 110g caster sugar A little milk Chopped blanched almonds & castor sugar mixed together
- Cut the butter into small pieces and rub into the flour using your fingertips. It should eventually look like breadcrumbs. - Mix in the sugar. - Bring the mixture together and gently knead dough into a smooth ball. It will come together eventually. - Divide into 4 pieces - Using your hands, roll each into a long ‘sausage’ shape. - Divide into 8 pieces, and shape each piece into an even log - Dip a fork into some flour (to stop it sticking) and carefully mark the top of the biscuit log with the prong marks. - Dip the top of each ‘log’ in a little milk, then into the chopped nuts and sugar mix (the milk makes the nuts stick – this part can get messy!) Reshape if necessary. - Arrange on a baking sheet leaving space between each biscuit (I usually bake this number, you should have 32, on two baking sheets lined with baking parchment so that they all cook evenly). - Bake in a slow oven until pale golden for about 22-25 minutes(Gas 2/300F/160C) They should look like shortbread pale golden.
Cool on a wire rack and store in an airtight container. And enjoy!
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Post by Dragonheart on Nov 17, 2005 8:07:21 GMT -5
here is another recipe this is for Macadamia shortbread - another Aussie fave around xmas time...
Macadamia Shortbread
Dough ingredients: 3/4 cup of macadamia nuts 2/3 cup of white sugar 1/2 teaspoon of pure vanilla extract 1 cup of butter (cut into small pieces) 2 1/4 cups of plain flour
Mocha icing ingredients: 1 tablespoon of instant coffee granules 3 tablespoons of boiling water 4 tablespoons of butter (softened) 1 3/4 cups of icing sugar 1 teaspoon of vanilla extract
Method: Biscuits: 1. Put macadamia nuts and sugar in food processor and pulse until fine crumbs. 2. Add vanilla extract and butter. Pulse again until smooth. 3. Add 1 1/4 cup of the flour, pulse until incorporated and starting to form ball. 4. Take out of food processor and add the rest of the flour by hand. 5. Knead briefly into dough like consistency. 6. Roll up in cling film to form a log about 20cms long 7. Wrap well and refrigerate. 8. Preheat oven to 180 degrees. 9. Cut dough into slices (about 1/2cms thick) and push half a macadamia nut into the centre of each biscuit. 10. Space out on baking sheet and bake in centre of oven for about eight to nine minutes until just set but not too brown. 11. Cool biscuits on tray and carefully transfer to wire rack (they are fragile at this stage)
Icing: 1. Mix the coffee with the boiling water 2. Whisk in the softened butter 3. Add the icing sugar and vanilla extract. 4. Mix until smooth 5. Ice the biscuits carefully while they are cooling
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iled
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Post by iled on Nov 17, 2005 10:15:44 GMT -5
LOL maa
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Post by BeiNtelligentLater on Nov 17, 2005 10:17:07 GMT -5
maa my brothers felt the same way when they were in college. But I eventually got the packaging down and they go whole cookies to hide from their roommates!
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Post by BeiNtelligentLater on Nov 17, 2005 10:18:54 GMT -5
dragon that shortbread looks yummy. Now was is castor sugar? Is it what we call brown sugar?
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Post by Dragonheart on Nov 17, 2005 22:29:08 GMT -5
caster sugar is a finely grinded sugar and is mainly used for cooking
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maa3120
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Post by maa3120 on Nov 18, 2005 0:22:10 GMT -5
Powdered sugar? Kinda like talcum powder?
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iled
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Post by iled on Nov 18, 2005 0:28:42 GMT -5
I think it might be berry sugar, not quite icing sugar I don't think, please correct me if I am wrong. I have a great cake recipie but it too calls for castor sugar and I have not gotten around to looking that up!!
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Post by Dragonheart on Nov 18, 2005 7:34:16 GMT -5
we also have white, raw, brown, coffee and smart (90% normal with 10% artificial)
maa - caster sugar does look like talcum powder, and its a lot sweeter than normal sugar...
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iled
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Post by iled on Nov 18, 2005 8:58:30 GMT -5
must be icing sugar then?
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maa3120
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Post by maa3120 on Nov 18, 2005 9:12:03 GMT -5
maa - caster sugar does look like talcum powder, and its a lot sweeter than normal sugar... Aha! That sounds like powdered sugar to me. Which, by the way, my grandmother called 'icing sugar.' I'm going to a potluck tonight and am bringing a dessert... I'm going to make BOTH the macadamia cookies AND the pretzel cake and take half the recipe of each with me... some for the kids (and me), and some for the other moms (and me). It's a win-win situation!!
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Post by no nickname, just Andrea on Nov 18, 2005 9:43:22 GMT -5
I HIGHLY recommend my mom's recipe for "Apple Stuff"... One of the women here at work said that it was the "best thing she's ever eaten," while maybe she was being a touch on the dramatic side, she wasn't far off!
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Post by Dragonheart on Nov 18, 2005 10:08:32 GMT -5
its confusing with the different names for products etc..
Iled I think it's berry sugar - its a fine and sweet sugar...
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Post by BeiNtelligentLater on Nov 18, 2005 10:10:13 GMT -5
maa let us all know how they go over both at home and for the potluck.
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maa3120
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Post by maa3120 on Nov 18, 2005 10:10:41 GMT -5
"Apple stuff" is now on my Thanksgiving menu. Mmmmmmm.......
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