WHAT TEMPERATURE TO BAKE BISCUITS RECIPES

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ALFAJORES RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Alfajores recipe - Recipes and cooking tips - BBC Good Food image

These melt-in-the-mouth shortbread-like cookies originate from South America and are filled with dulce de leche and rolled in desiccated coconut

Provided by Sophie Godwin – Cookery writer

Categories     Snack, Treat

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield makes 30

Number Of Ingredients 11

200g plain flour
300g corn flour
2 tsp baking powder
250g unsalted butter , softened at room temperature
150g caster sugar
zest of 1 lemon
3 large egg yolks
1 tbsp cognac
1 tsp vanilla extract
450g jar dulce de leche
50g desiccated coconut

Steps:

  • Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge.
  • Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up.
  • Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.

Nutrition Facts : Calories 157 calories, FatContent 7 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

SMALL-BATCH BUTTERMILK BISCUITS RECIPE - NYT COOKING



Small-Batch Buttermilk Biscuits Recipe - NYT Cooking image

Here’s a recipe for when you want towering, fluffy biscuits, but don’t want a large batch. You can use pretty much any ovenproof dish — a baking sheet, a square or round cake pan, or even a skillet — but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to 1/2 teaspoon, and if you use salted butter in the dough, reduce the salt to 1/4 teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.

Provided by Erin Jeanne McDowell

Total Time 45 minutes

Yield 4 biscuits

Number Of Ingredients 6

2 cups/255 grams all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus room temperature butter for greasing the pan
3/4 cup/180 milliliters cold buttermilk, plus more as needed
1 large egg

Steps:

  • In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
  • Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
  • Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
  • Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
  • On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
  • Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
  • In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.

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ALFAJORES RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
These melt-in-the-mouth shortbread-like cookies originate from South America and are filled with dulce de leche and rolled in desiccated coconut
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Snack, Treat
Cuisine Latin American
Calories 157 calories per serving
  • Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.
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