CINNAMON BISCUITS
These oven-fresh biscuits will disappear from your table as quickly as it took to prepare them! But you won't mind, because you can easily whip up another batch. Serve them with fried chicken, at breakfast or as a savory snack.
Provided by Taste of Home
Time 20m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
CHRISTMAS BISCUITS
These cinnamon flavoured Christmas biscuits are great for getting the kids involved in cooking, and they will look great on the tree too
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 2h
Yield Makes 30-40 depending on size
Number Of Ingredients 10
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.
Nutrition Facts : Calories 119 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Protein 2 grams protein, Sodium 0.18 milligram of sodium
MARY BERRY'S 3-INGREDIENT FORK COOKIES
These gorgeous cookies are delicious and very quick and easy to make. Using only 3 ingredients, they remind me very much of a shortbread cookie. Great with a hot cuppa!
Provided by Marie Rayner
Time 30m
Number Of Ingredients 3
Steps:
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a very large baking tray. Alternately line it with a silicone sheet or some baking paper.
- Measure the butter into a bowl and slowly beat in the sugar using an electric hand mixer. Once it is incorporated slowly beat in the flour. Using your hands, lightly knead the dough until it is totally smooth and brought together. (5 or 6 times)
- Break off walnut sized pieces of the dough and shape into 16 even round balls.
- Place at least 2 inches apart on the baking sheet. Use a fork to lightly press the balls down to flatten somewhat.
- Bake in the preheated oven for 15 to 20 minutes, until a pale golden brown.
- Scoop off the baking sheet onto a wire rack to cool completely.
- Store in an airtight container.
FORK BISCUITS
These simple fork biscuits are a favourite of Mary Berry's. Follow her simple recipe and enjoy your fork biscuits with a hot cup of tea.
Provided by Mary Berry
Categories Afternoon Tea, Snack
Number Of Ingredients 0
Steps:
- Preheat the oven to 180°C /fan 160°C/ gas 4. Lightly butter two baking trays. Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough. Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays. Dip a fork in a little water and use this to flatten the biscuits. Bake in the preheated oven for 15-20 minutes until a very pale golden. Lift off the baking tray and leave to cool completely on a wire rack. Get your copy of Simple Comforts, Mary Berry's essential new guide to comfort cooking. Featuring over 120 delicious, foolproof recipes, including a whole chapter of Mary's favourite new bakes and puds:
THE VERY BEST SHORTBREAD
A buttery and delicious shortbread recipe from Mary Berry. The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar.
Provided by Mary Berry
Categories Afternoon Tea, Snack
Number Of Ingredients 0
Steps:
- Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 30cm x 23cm roasting or traybake tin. Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough. Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm. Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers. Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack. Store in an airtight tin.
MARY BERRY'S FRESH BERRY SCONES
Steps:
- Preheat oven to 220ºC/425ºF.
- Sift flour, salt and caster sugar into a mixing bowl and add the chopped butter.
- Rub butter into the flour mix using your fingertips until a fine breadcrumb consistency.
- Beat egg and buttermilk with a fork.
- Make a well in the middle of the flour mixture, pour in egg mixture and with a round bladed knife mix into a rough dough.
- If you need a little extra buttermilk, add at this stage.
- Gently add berries, but try not to break them up.
- Turn out onto floured board and work gently .
- Using a 6cm round cutter, cut scones out and place on floured baking tray.
- Lightly brush the top of the scones with extra buttermilk and sprinkle with soft brown sugar.
- bake for 12-14 minutes or until a good golden brown.
- Cool on a wire rack until ready to serve .
- Serve with butter, whipped cream or clotted cream.
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- Preheat the oven to 180°C/ fan160°C/gas 4. Line a baking tray with baking paper. Melt the butter and golden syrup in a large saucepan over a gentle heat until they come together. Remove from the heat and stir in the egg yolk.
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- Put the flours, salt, butter and water into a bowl and gently mix to an even dough with your fingers. Transfer the dough to a lightly floured surface and knead for 5 mins until smooth. Shape the dough into a square, wrap in clingfilm and chill for 1 hour (or freeze for 20–30 minutes).
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- Measure the butter into a bowl. Use an electric whisk to beat and soften the butter. Gradually beat in the sugar and then the flour and vanilla if using. Bring the mixture together with your hands to form a dough.
- Form the dough into 16 balls about the size of a walnut and place on the prepared baking trays. Leave about 2 inches space around each biscuit as they spread while they bake.Dip a fork in a little water and use this to flatten the biscuits. Bake in the preheated oven for 15–20 minutes until a very pale golden.
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