RICH TEA BISCUITS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Found this recipe in Jean Pare's "Company's Coming" cookbook. I've made baking powder biscuits before, but not with cream of tarter in the recipe.
Total Time 30 minutes
Prep Time 18 minutes
Cook Time 12 minutes
Yield 10 biscuits
Number Of Ingredients 7
Steps:
- Put first 5 ingredients in bowl.
- Stir thoroughly.
- Cut in butter until crumbly.
- Pour in milk.
- Stir quickly to combine.
- Dough should be soft.
- Turn out on lightly floured surface.
- Knead gently 8-10 times.
- Roll or pat 1/2 to 3/4 inch thick or half the thickness you want the baked product to be.
- Cut with small round cookie cutter.
- Place on greased cookie sheet close together for soft sides or apart for crisp sides.
- Bake in 450 degrees oven for 12 to 15 minutes.
- Brushing biscuits with milk before baking will produce a pretty brown top.
- Makes 10.
Nutrition Facts : Calories 199.1, FatContent 10.3, SaturatedFatContent 6.4, CholesterolContent 27.8, SodiumContent 471.4, CarbohydrateContent 23.3, FiberContent 0.7, SugarContent 2.6, ProteinContent 3.5
MARY’S FLORENTINES RECIPE - BBC FOOD
Try making these chewy, luxurious biscuits at home. Careful weighing of the ingredients is the key to success. Equipment and preparation: for this recipe you will need a sugar thermometer and three baking trays.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 18 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets.
- Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix.
- Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking.
- Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays, then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften.
- Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile, finely chop or grate the remaining chocolate.
- Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F.
- Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container.
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