Nana Pams Belgium Biscuits Food

BELGIUM BISCUITS

Steps:

• Cream the butter and sugar, add the egg and syrup, then the dry ingredients.
• Roll and cut in the usual way.
• Bake on a greased tray for 15-20 minutes in a moderate oven[350 F/180 C].

NONNA'S LEMON RICOTTA BISCUITS

Steps:

• Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
• Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

NANA PAM'S BELGIUM BISCUITS

Steps:

• Cream butter an sugar.
• Add egg and syrup. Beat well.
• Add flour and other mixed dry ingredients.
• Roll out thinly and cut into rounds.
• Bake in moderate oven (160ºc) for about 15-20 minutes.
• Join 2 biscuits together with raspberry jam.
• Ice with white icing and sprinkle with raspberry jelly crystals.

BELGIUM VERVIERS BREAD

Steps:

• Proof the yeast in the lukewarm water with the 1 teaspoon of the sugar.
• Scald the milk, add the rest of the granulated sugar and add the stick of butter to melt in the hot milk and add the salt. Let stand until lukewarm.
• Blend the yeast sponge with the milk butter and sugar-salt mixture, stir in the 2 eggs and add the flour, by 1/2 cups, stirring until you have a smooth dough.
• Add the sugar cubes and turn onto a lightly floured work surface, adding more flour if the dough seems sticky. Knead a couple of minutes to get the sugar cubes well incorporated.
• Place the dough in a large buttered bowl, cove r with a towel and let rise in a warm place until doubled in size, about 1 hour.
• After the dough has doubled in bulk, knead for a few minutes on the floured work surface and divide into 2 equal pieces. Butter two round 8 inch cake forms and shape the dough into 2 round cakes to fit into the forms.
• Cover with a towel and let rise again in a warm place for about 45 minutes.
• Bake for about 30 minutes or until they are nicely browned on top. If you can, serve them warm! Yield: 2 small round loaves. Can be frozen.
• Breads Of The Worlds.

NANA'S WALNUT BISCUITS

Steps:

• Cream butter and sugar, add egg and beat.
• Add sifted cocoa, flour, baking powder then nuts.
• Put teaspoon amounts onto cold greased tray, cook in medium oven.

NANA'S CRUNCHIE BISCUITS

Steps:

• Cream butter and sugar, beat in syrup, milk and soda, then the flour.
• Place teaspoons of the mix onto a greased tray leaving room for it to spread.
• Cook slowly in a low oven. Leave to cool on tray.
• Im sorry I don't know the exact time to cook them for. I suppose until they seem biscuit-like but before they burn!

NANA'S BUTTER BISCUITS RECIPE

Steps:

• Preheat oven to 450°F. Sift flour, baking powder, salt, cream of tartar and sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Add milk; stir with fork or spatula until soft dough forms.
• Place on lightly floured surface; knead 8 to 10 times or until smooth. Pat dough lightly into 1-inch thick circle. Cut with floured 2-inch cookie cutter to make 8 biscuits. Place on ungreased baking sheet.
• Bake 10 to 12 minutes or until golden brown.