Cinnamon Biscuit Fans Food

CINNAMON BISCUIT FANS

Steps:

• Heat oven to 425°F. Grease 8 regular-size muffin cups. In large bowl, mix flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in firm butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture particles resemble fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
• Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12x10-inch rectangle. Spread 3 tablespoons butter over rectangle. Mix 3 tablespoons granulated sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 (10x2-inch) strips. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from muffin cups to cooling rack.
• In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm biscuits. Serve warm.

CINNAMON BISCUITS

Steps:

• Combine flour, baking powder and salt; cut in shortening.
• Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
• Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
• Brush top with butter (I prefer to use soft butter rather than melted).
• Combine cinnamon and sugar; sprinkle evenly over dough.
• Sprinkle with chopped pecans (or other nuts or raisins) if desired.
• Roll up, starting on long side.
• Cut into 1/2 inch thick rounds.
• Place rounds, with sides just touching, in greased 9" round pan.
• Bake at 425°F for 18-20 minutes or until golden brown.
• Remove from oven and drizzle with glaze, serve warm.
• For glaze: Combine all ingredients and beat until smooth.

CHRISTMAS BISCUITS

Steps:

• Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the bicarbonate of soda in 1 tsp cold water. Make a well in the centre of the dry ingredients, add the melted sugar mix, egg and bicarbonate of soda. Mix well. At this stage the mix will be soft but will firm up on cooling.
• Cover the surface of the biscuit mix with wrapping and leave to cool, then put in the fridge for at least 1 hr to become firm enough to roll out.
• Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and knead briefly. (At this stage the dough can be put into a food bag and kept in the fridge for up to a week.) Cut the dough in half. Thinly roll out one half on a lightly floured surface. Cut into shapes with cutters, such as gifts, trees and hearts, then transfer to baking sheets, leaving a little room for them to spread. If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.
• Bake for 12-15 mins until they darken slightly. If the holes you have made have closed up, remake them while the biscuits are warm and soft using a skewer. Cool for a few mins on the baking sheets, then transfer to a wire rack to cool and harden up completely.
• Break up the chocolate and melt in the microwave on Medium for 1-2 mins, or in a small heatproof bowl over simmering water. Drizzle the chocolate over the biscuits, or pipe on shapes or names, then stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.

CINNAMON-SUGAR FAN BISCUITS

Steps:

• In a bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Roll or pat into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle over butter., Cut into five 2-in. strips; stack strips on top of each other. Cut into six 2-in. pieces; place cut side down in six greased muffin cups. Bake at 425° for 11-14 minutes or until golden brown. Remove from pan to wire racks. Serve warm.

CINNAMON BISCUIT "FANS"

Steps:

• Heat oven to 425ºF.
• Grease 8 medium muffin cups, 2 1/2 x 1 1/4 inches.
• Cut 1/3 cup butter into flour, 2 tablespoons sugar, the baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
• Stir in just enough milk so dough leaves side of bowl and forms a ball.
• Turn dough onto lightly floured surface. Knead lightly 10 times.
• Roll into rectangle, 12x10 inches.
• Spread 3 tablespoons butter over rectangle.
• Mix 3 tablespoons sugar and the cinnamon; sprinkle over rectangle.
• Cut rectangle crosswise into 6 strips, 10x2 inches.
• Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
• Bake 16 to 18 minutes or until golden brown.
• Immediately remove from pan.
• Drizzle Powdered Sugar Glaze over warm biscuits. Serve warm.

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.