Portuguese Orange Biscuits Biscoits De Laranja Food

PORTUGUESE BISCOITOS RECIPE (TRADITIONAL BISCUIT COOKIES)

Steps:

• Preheat oven to 350° F. Line a large baking sheet with parchment paper, and lightly flour a clean cutting board or work surface.
• In the bowl of a standmixer, add the butter, and sugar. Cream until light and fluffy.
• Whisk the flour, salt, and baking powder; set aside. Add the eggs, extracts, and milk and mix until combined.
• Turn down the mixer speed and slowly add the dry ingredients into the wet ingredients. The dough should form a ball on the paddle. If it is too dry add 1 tablespoon of additional milk. If it is overly stick add one tablespoon of flour until it is workable.
• Remove the dough from the stand mixer and knead on the floured workspace. The dough should be the consistency of play dough.
• I used a tablespoon-sized cookie scoop to scoop out tablespoon-sized balls.
• On the floured work space, roll on dough with the palms of your hand to create a 5 inch "snake". Bring together the ends to form a ring. Place cookies 1 inch apart of the baking sheet.
• These cookies bake for 18-20 minutes to get toasty deep golden-brown bottoms and tan golden-brown top surfaces. *See images
• Cool cookies for ten minutes before removing and baking the next batch. Repeat the process until all cookies are done.
• Cooled cookies can be stored in an airtight container for up to 2 weeks time.

PORTUGUESE ORANGE BISCUITS (BISCOITS DE LARANJA

Steps:

• 1. IN A MEDIUM bowl,sift together the flour,baking powder ,baking soda,and salt.SET IT ASIDE
• 2. USING the high speed of an electric mixer ,or by hand ,beat the sugar with 1 cup of the butter in a large bowl until smooth. MIX in the eggs ,One egg at time,alternating with the orange juice,and blending well after each egg. THE texture will look muddled,not smooth and emulsified.
• 3. Fold the flour mixture, then knead Briefly in the bowl for about 3 minutes.
• 4. LIGHTLY grease your hands with some of the remaining butter.ROLL a quarter- sized piece of dough into a 1/2 inch diameter rope about 5 inches long. Shape into a coil (THESE CAN ALSO BE MADE INTO A TWIST by folding the length of rolled dough in half,then twisting a few times. This shape produces a crisper cookie) REPEAT with the remaining dough.
• 5. ( 5) PLACE on parchment-lined or lightly greased baking sheets1 1/2 inches apart and brush with egg wash,and sprinkle with orange zest,or crystal orange sugar. BAKE for 15 to 20 minutes or until the bottom is LIGHTLY BROWNED and the top is light golden color, or for a Crisper cookie, bake a few minutes longer until a rich gold color.
• 6. Enjoy it and share and making more memories .This cookies can also be kept in plastic tight container for up to 3 to 4 weeks.
• 7. Children big and small love biscoits festively for special occasions,or at holidays.

ORANGE BISCUITS

Steps:

• In a saucepan, combine orange juice, 1/2 cup sugar, butter and orange zest. Cook and stir over medium heat for 2 minutes. Divide among 12 muffin cups; set aside. , In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk until mixture forms a ball. On a lightly floured surface, knead the dough 1 minute. Roll into a 9-in. square, about 1/2-in. thick. Brush with melted butter. , Combine the cinnamon and remaining sugar; sprinkle over butter. Roll up. Cut into 12 slices, about 3/4 in. thick. Place slices, cut side down, over orange mixture in muffin cups. Bake at 450° for 12-16 minutes. Cool for 2-3 minutes; remove from pan.

AVô'S BISCOITOS (PORTUGUESE BISCOTTI/COOKIES)

Steps:

• Preheat oven to 350°F
• Line baking sheets with parchment paper.
• Cream together butter and sugar until light in color and fluffy in texture.
• Do not undercream or overcream. (Undercreamed butter/sugar looks yellow and dense. Overcreamed butter/sugar looks white and greasy.).
• Add eggs, mixing until blended.
• In a separate bowl, whisk together flour and baking powder.
• Add flour mixture to creamed mixture, stirring until combined.
• If dough seems dry or flakey, knead slightly.
• Scoop up ping-pong ball sized dollops of dough.
• Roll between your hands to form a 5-inch long "snake", even throughout the length.
• (if dough is too sticky to handle at this point, you will need to add a small amount of flour to the dough to make it workable).
• Brings ends of the "snake" together, slightly folding one end over the other, to form a donut-shape with a small hole in the middle.
• Place cookies 1-2 inches apart on prepared baking sheets.
• Bake 15-18 minutes, or until golden brown.
• Let rest on baking sheet 2 minutes before transferring to rack to cool.
• Enjoy!

INES' PORTUGUESE BISCOITOS

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, salt, and baking powder and mix well. Add 3 of the eggs and mix until thoroughly combined. Add the butter slowly and blend until the mixture forms into a smooth dough that pulls away from the sides of the bowl.
• Lightly grease 2 large cookie sheets. Working with 2 tablespoon portions of dough at a time, roll the dough with your hands against the counter to form snake-like lengths about 5 inches long and 3/4-inch thick. Bring the edges together and press to seal so that you have a small donut shape. Place the dough circles onto the prepared cookie sheets spaced about 1-inch apart. Mix remaining egg with remaining tablespoon of sugar to form a glaze. Brush the top of each cookie with some of the glaze. Bake for 20 to 22 minutes, or until the cookies are light golden brown on top. Cool completely, then store in an airtight container for up to 2 weeks. Serve with tea or coffee.