MARY BERRY FRUIT SCONES | EASY LOCKDOWN BAKING RECIPE
Delightful fruit scones from Mary Berry. This recipe for special fruit scones, packed with colourful mixed fruit, is kept moist with a tea towel after baking.
Provided by Mary Berry
Yield Makes about 14 scones
Steps:
Preheat the oven to 220°C/Fan 200°C/gas 7.
Lightly grease two baking sheets.
Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit.
Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (½in) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.
Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool.
Eat as fresh as possible.
HOLLY BERRY COOKIES RECIPE: HOW TO MAKE IT
What would Christmas be without overflowing tins of cookies? These festive filled cookies are the all time favorites of my family. Back when our children were small, we began baking them the day after Halloween and put them away in the freezer. —Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Categories Desserts
Total Time 38 minutes
Prep Time 30 minutes
Cook Time 8 minutes
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 375° until edges are lightly browned, 8-10 minutes. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie. , In a small bowl, combine the sugar, milk and vanilla until smooth; spread over cookies. Decorate with Red Hots before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.
Nutrition Facts : Calories 171 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 81mg sodium, CarbohydrateContent 32g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
More about "berry sheets recipes"
MIXED BERRY SCONES - THE PIONEER WOMAN – RECIPES ...
From thepioneerwoman.com
Reviews 5
Total Time 35 minutes
Category baking, breakfast, main dish
- Preheat the oven to 350 degrees.Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and use a pastry cutter to cut them together until they resemble coarse crumbs.In a pitcher, mix together the cream, milk, egg, vanilla, strawberry preserves, and red food coloring.Pour the wet ingredients into the dry ingredients and mix them together until they're halfway combined. Add 3/4 of the berries and stir until mixed. Add the remaining berries and stir until everything is combined. Turn out the dough onto a floured surface and press it into a rectangle that's about 16 inches tall by about 6 inches wide. Using a floured pizza cutter or knife, cut it in half from top to bottom, then make 3 to 4 cuts across. Cut each square into two triangles. Transfer the scones to a baking sheet lined with a baking mat. Bake for 20 minutes or until done. Remove to a cooling rack and allow them to cool completely.To make the glaze, whisk together the melted butter, powdered sugar, and milk until smooth and somewhat thick. Place the racks of scones over baking sheets to catch the excess, then use a spoon to drizzle the glaze all over the scones. Allow the glaze to set before serving.
MARY BERRY BEST GINGER BISCUITS RECIPE | BBC2 LOVE TO COOK ...
From thehappyfoodie.co.uk
Preheat the oven to 160°C/140°C fan/Gas 3. Line two baking sheets with non-stick baking paper.
Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.
Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking sheets and slightly flatten to about 1cm (½in) thick. Bake for about 25 minutes, until golden and firm around the edges.
Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Mary’s tips:
Keeps well in an airtight tin for 5 days.
Freeze well. Refresh in low oven once defrosted.
BEST PECAN BERRY BURSTS RECIPE - HOW TO MAKE PECAN BERRY ...
From goodhousekeeping.com
Total Time 55 minutes
Category dessert
- Heat oven to 350°F. Line 2 baking sheets with parchment paper. In a food processor, pulse pecans and 3/4 cup sugar until pecans are finely ground. Add butter and process until smooth. Mix in vanilla. Add flour and salt and process until combined. Roll dough into 1-inch balls and place on prepared sheets, spacing about 1 1/2 inches apart. Bake, rotating sheets halfway through, until cookies are set and just barely turning light golden brown around the edges, 15 to 18 minutes. Transfer to a wire rack. Meanwhile, clean and dry food processor. Process strawberries, 1/4 cup sugar and a pinch of salt until powdery; transfer to a bowl. Repeat with raspberries, remaining 1/4 cup sugar and a pinch of salt. Just before serving, roll half of cookies in strawberry sugar, dusting them to fully coat. Repeat with remaining cookies and raspberry sugar.
BERRY SHORTBREAD DREAMS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Desserts
Calories 91 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate until dough is easy to handle, about 1 hour. , Preheat oven to 350°. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam., Bake until edges are lightly browned, 14-18 minutes. Remove to wire racks to cool completely. , If desired, spoon additional jam into cookies. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies.
MARY BERRY'S VIENNESE WHIRLS | GREAT BRITISH BAKING SHOW ...
From pbs.org
RECIPES | MARY BERRY
From maryberry.co.uk
LASAGNE SHEETS RECIPES - BBC FOOD
From bbc.co.uk
MARY BERRY'S EXPRESS LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
OAT RECIPES: BEYOND OATMEAL | QUAKER OATS
From quakeroats.com
DESSERTS RECIPES - ALDI
From aldi.com.au
27 DIFFERENT TYPES OF BERRIES TO DISCOVER - NUTRITION ADVANCE
From nutritionadvance.com
RECIPES
From excaliburdehydrator-recipes.com
MARY BERRY'S SHORTBREAD STARS | RECIPE | LAKELAND BLOG
From blog.lakeland.co.uk
MARY BERRY'S GINGERBREAD HOUSE - THE GREAT BRITISH BAKE ...
From thegreatbritishbakeoff.co.uk
MARY BERRY SUPERB CARROT CAKE | RECIPE UK – POTTERS COOKSHOP
From potterscookshop.co.uk
RECIPES - ALDI
From aldi.com.au
MARY BERRY’S BRANDY SNAPS RECIPE | THE GREAT AMERICAN ...
From abc.com
COOKING & BAKING | PASTRY RECIPES & IDEAS | JUS-ROL
From jusrol.co.uk