MILK FLOWERS RECIPES

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JAMMY DODGER FLOWERS RECIPE - BBC GOOD FOOD



Jammy dodger flowers recipe - BBC Good Food image

Let little hands stir, roll and cut out the shapes, then sandwich with strawberry jam for fun, fruity biscuits

Provided by Richard Burr

Categories     Afternoon tea, Snack, Treat

Total Time 1 hours 12 minutes

Prep Time 1 hours

Cook Time 12 minutes

Yield Makes 16

Number Of Ingredients 6

370ml jar strawberry jam
100g unsalted butter , softened
175g caster sugar , plus extra for sprinkling
1 large egg
1 tsp vanilla paste
200g plain flour , plus extra for dusting

Steps:

  • To make the biscuits, mix together the butter and sugar in a bowl with a wooden spoon until well combined. Add the egg and vanilla, and continue to beat by hand until fully incorporated. You will need to scrape the edges of the bowl down for this part.
  • Tip the flour into the mixture and fold together until fully combined, then shape into a ball. Roll the dough out onto a floured sheet of baking parchment to a depth of around 5mm. Transfer the sheet to a baking tray and put in the fridge for 10 mins to firm up.
  • Remove from the fridge and press out your biscuits using a 6cm flower-shaped cutter (you could use any shaped cutters to make these). You will need 16 base biscuits and 16 top biscuits, with small holes or flowers of around 3cm cut out of them.
  • Recombine your dough off-cuts and reroll them on a floured surface. Try to be fairly quick doing this, as the mixture will warm up and get sticky. If it does, just pop it back in the fridge to firm up again.
  • Once the shapes are cut out, arrange on 2 baking sheets lined with baking parchment and leave to cool in the fridge for 10 mins.
  • Heat oven to 190C/170C fan/gas 5. Bake the biscuits for 7 mins, then take them out of the oven and sprinkle the tops with caster sugar. Return all the biscuits to the oven and cook for a further 5 mins. Take out and allow to cool fully on a wire rack. When cool, spread jam on the bottom biscuit and top with another biscuit, sandwiching them together. Will keep for 2-3 days in an airtight container.

Nutrition Facts : Calories 152 calories, FatContent 5 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein

MILK AND COOKIES FUDGE RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Milk and Cookies Fudge Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     dessert

Total Time 1 hours 30 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

1 cup chocolate chip cookie dough, homemade or prepared
Nonstick cooking spray, for the baking dish
One 14-ounce can sweetened condensed milk 
Two 12-ounce bags white chocolate chips 
8 ounces cream cheese, at room temperature
1/4 teaspoon kosher salt 
1 pound confectioners' sugar, sifted 
2 tablespoons red sprinkles 
2 tablespoons green sprinkles

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
  • Divide the cookie dough between 2 pieces of parchment or wax paper. Spread out the dough lengthwise across the paper, then roll the paper to cover it and use your hands to roll the dough pieces into 14-inch logs about 1/2-inch thick. Slice into 1/4-inch rounds and place on the prepared baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Remove to a cooling rack.
  • Spray an 9-by-13-inch baking dish with nonstick cooking spray, then line with parchment, leaving a 2-inch overhang.
  • Crumble half of the cookies into small pieces, reserving the rest whole for topping. Heat the sweetened condensed milk in a large saucepan over low heat. Add the white chocolate chips, cream cheese and salt and cook, stirring, until melted and smooth. Slowly add the confectioners' sugar, stirring it in vigorously.
  • Remove from the heat and stir in the crumbled cookies and red and green sprinkles. Spread into the prepared baking dish. Arrange the whole cookies on top of the fudge sticking upright at different angles. Freeze for 1 hour or until firm.
  • Cut into 1-inch squares. Serve chilled or at room temperature.

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