Golden Cinnamon Biscuits Food

CINNAMON BISCUITS

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.

CINNAMON BISCUITS

Steps:

• Sift together the flour, cinnamon and the salt into a large bowl. Cut in the butter with a fork until mixture becomes crumbly. Add sugar and vanilla extract, and mix to a stiff paste. Mix in egg. Knead dough on a floured surface until smooth. Wrap in foil or plastic wrap. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough thinly and cut into 24 rounds.
• Bake 12 to 15 minutes, or until lightly gold in color. Let cool on wire rack.

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.

GOLDEN CINNAMON BISCUITS

Steps:

• Combine butter, golden syrup and sugars in medium heavy-based pan, stir over low heat until butter is melted; cool for 5 minutes.
• Stir in flour and cinnamon.
• Roll rounded teaspoons of mixture into balls, pleace about 2cm (approx. 1 inch) apart on greased oven trays, flatten with a floured (or gluten free floured) fork until 1cm (just under 1/2 inch) thick.
• Bake in hot oven (450F to 475F, or 230C to 230C, or Gas Mark 6) for about 12 minutes or until browned.
• Stand 1 minute before lifting onto wire racks to cool.

EASY CINNAMON BISCUITS RECIPE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Prepare all ingredients. Cut 8 tablespoons of butter into small pieces and place in freeze while measuring dry ingredients. If using milk and vinegar to make buttermilk, let sit for 5 minutes while cutting in butter.
• Mix together flour, baking soda, baking powder and salt. Use a whisk to thoroughly incorporate all dry ingredients.
• Use a pastry blender to cut in 8 tablespoons of butter. Use a rocking motion to press into butter, working it into flour mixture.
• When butter is blended it will give the flour a texture, with flakes of butter throughout.
• Add in milk and stir with a spatula. Mixture will not completely come together.
• Sprinkle flour on a clean counter top. Pour dough onto countertop. With floured hands press dough together and work together by folding over and pressing together. Work quickly so the heat from your hands doesn't warm the butter.
• Once dough comes together form into rectangle about a 1/2 inch thick. Sprinkle with a spoonful of cinnamon sugar.
• Fold over, press together and form another rectangle. Sprinkle with another spoonful of cinnamon and fold over again. Flatten out into rectangle again.
• Use a biscuit cutter to cut dough into rounds. You should get 4-6 depending on the size of your cutter.
• Lay each round on parchment lined cookie sheet.
• Bake for 12 minutes until golden brown onto. Remove from oven and brush with remaining 1 tablespoon of melted butter. Sprinkle with more cinnamon sugar.
• Serve immediately with extra butter, honey or jam.

GOLDEN SYRUP BISCUITS

Steps:

• Turn your oven up to 150°C (gas mark 2) and grease a baking tray ready to put the biscuits on. Place to one side.
• Place the butter and syrup into a saucepan and heat into a liquid then leave to cool in a safe place.
• Once reasonably cool, pour into a glass bowl and add the raising flour, vanilla essence and baking soda.
• Place in the fridge for at least an hour to become thicker then take out. Once taken out, sprinkle some plain flour over a flat surface.
• Check that the mixture is thick enough to roll, if not, add some plain flour.
• Take the mixture out and roll around and knead slightly with fists to stop it sticking, then roll out to about 3 to 5 mm thick and cut into biscuit shapes.
• Place the biscuits on the greased tin and bake for about twenty minutes. Take out at the twenty minute mark and check its cooking well, then cook for another ten minutes , supervising the cooking.
• Once golden brown, take the biscuits out and cool in the tray until cool enough to place onto a cooling rack until cold, then eat or store in a sealed box. Yum!!!