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Make your dough, press it into a disk, and let it chill. Thinly roll out the almond paste and cut it into squares. Roll the chilled scone dough into a rectangle.
Crumble about 2/3 of the cookie dough into the pan and press into an even layer, like a crust. Use a tablespoon to dollop the jam on top, then spread it out evenly, leaving about 1/4 inch bare ...
Ree originally got this recipe from her stepmother Patsy, and incredibly, it only has five ingredients: butter, sugar, self-rising flour, milk, and blackberries. You can easily swap out the fruit ...
Scones make up a part of kiwiana, and are among the most popular recipes in the Edmonds Cookery Book, New Zealand's best-selling cook book. [20] The Edmonds recipe is unsweetened, using only flour, baking powder, salt, butter and milk. [21] Other ingredients such as cheese, sultanas and dates can be added. [22]
Do not overwork the dough or it will become tough. Turn out the dough on to a very lightly floured surface and gently roll out until 1-inch thick. Cut into rounds using a 2-inch cutter, place on a baking tray and bake, near to the top of the oven for 10 to 12 minutes, until golden brown and well risen.
Tattie scones contain a small proportion of flour to a large proportion of potatoes: one traditional recipe calls for two ounces of flour and half an ounce of butter to a pound of potatoes. [ 2 ] "Looking like very thin pancakes well browned, but soft, not crisp, and come up warm, in a warm napkin folded like a pocket to hold chestnuts.
Add your ingredients to a bowl and stir with a fork until the dough starts to form. Then, knead the dough with your hands on a lightly floured surface until smooth and elastic, which should take ...
Olson begins with basic focaccia dough and makes rosemary-onion focaccia. Using the same dough, she creates cranberry chocolate focaccia twists. For an artisanal version of the bread, Olson bakes a potato parmesan focaccia. Finally, Olson shares some options for leftover focaccia with a lesson she calls "Croutons 101".