Cherry Biscuits Food

CHERRY SHORTBREAD HEARTS

Steps:

• Heat oven to 180C/160C fan/gas 4. Sift the icing sugar, flour and cornflour together into a bowl. Stir in the ground almonds and butter, then rub in the butter until smooth. Stir in the chopped glacé cherries and almond extract, and bring together to form a dough.
• Roll out on a lightly floured surface, then stamp out biscuits using a heartshaped cutter. Keep re-rolling the trimmings until all the dough is used. Carefully transfer the biscuits to baking trays lined with parchment and bake for just 8-10 mins until just pale golden.
• Using an upturned bottle top or similar, press gently into the centre of each biscuit to make a round indent. Spoon in a little jam and return to the oven for 2 mins. Remove and cool on a wire rack, before dusting with icing sugar to serve.

CHERRY BISCUIT COBBLER

Steps:

• Biscuits:
• Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea. Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).
• Turn out dough onto a generously floured surface. Pat into a 3/4"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to 1/2" thick, dusting with more flour as needed.
• Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.
• Do Ahead: Dough can be made 1 day ahead; wrap tightly and chill.
• Filling and assembly:
• Place a rack in middle of oven and preheat to 400°F. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.
• Arrange chilled biscuits over filling, fitting snugly so they're touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.
• Bake cobbler 10 minutes. Reduce heat to 350°F and continue to bake until biscuits are golden brown and juices are bubbling, 50-65 minutes more. Let cool slightly. Serve cobbler with ice cream.
• Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

GOOEY CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
• Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.

CHERRY BISCUITS

Steps:

• Preheat oven to 400 degrees.
• Boil juice and syrup about 15 minutes.
• Roll dough and sprinkle with sugar and cinnamon.
• Dot with butter and sprinkle cherries over it.
• Roll and cut as cinnamon rolls.
• Pour syrup over top and back.
• Bake 25-30 minutes.

CHERRY, NUT BISCUITS

Steps:

• Preheat oven to 180°C.
• Cream the butter and sugar until light and creamy.
• Add the egg and the vanilla, beating well.
• Sift the flour into the mixture and combine to form a soft dough.
• Drop round teaspoonfuls of mixture into the nuts.
• Roll in balls.
• Place onto lined oven trays (allowing room for spreading) and press half a cherry on top of each biscuit.
• Bake for 15-20 minutes or until golden.
• Allow to cool slightly before removing biscuits from their trays.

CHERRY DANISH BISCUIT CUPS

Steps:

• Heat oven to 350°F
• Spray 4 muffin cups with cooking spray.
• In small bowl, stir together cream cheese, 2 teaspoons granulated sugar and the almond extract.
• In shallow dish, place 2 tablespoons granulated sugar.
• Place biscuits on microwavable paper towel.
• Microwave on Medium (50%) 30 to 40 seconds, turning over halfway through microwave time (Biscuits will be almost thawed).
• Press each side of biscuits into granulated sugar, flattening biscuits.
• Press each biscuit into bottom and up side of muffin cup.
• Spoon cream cheese mixture evenly into biscuit cups; top with preserves.
• Bake 17 to 25 minutes or until edges are light golden brown.
• Cool 5 minutes; gently remove from cups.
• In small bowl, stir together powdered sugar and water; drizzle over biscuits.
• Serve warm or cool.

DARK CHOCOLATE AND SOUR CHERRY BISCUITS

Steps:

• Beat the butter with the sugars and then beat in the egg gradually.
• Sieve together the flour, bicarbonate of soda, salt and cocoa powder.
• Stir into the butter and sugar mixture.
• Stir in the chocolate chips, sour cherries and pecan nuts.
• Form into a 4cm diameter log and wrap in clingfilm Chill until firm.
• Preheat the oven to 180C/350F/gas mark 4.
• Lightly grease 2 baking sheets.
• Slice the dough into 2/3 cm rounds and spinkle with caster sugar.
• Bake for 10- 12 minutes or until just firm to the touch.
• Cool on a wire rack.

CHEDDAR BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
• In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
• Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

PINWHEEL CHERRY BISCUITS

Steps:

• Preheat oven to 400*.
• Place one tsp of melted butter, one tsp of brown sugar and 4 cherry quarters in each of section of muffin tin (12 cups).
• Sift flour, baking powder, salt and sugar in a bowl.
• Add the cream and stir just to dampen the dry ingredients.
• Roll dough on a lightly floured surface into a 12 x 7 inch rectangle.
• Brush with melted butter and sprinkle with nuts.
• Roll from long side, jelly roll fashion.
• Cut into 1 inch pieces and press each piece cut side down into a muffin cup, over cherries, brown sugar and butter.
• Bake for about 12 minutes or until golden.
• Let stand for 3 minutes in pan and then invert onto wire rack.
• Enjoy!