Biscuit And Jam Shake Recipes

Steps:

• Preheat the oven to 350 degrees F. Combine the sugar and cinnamon in a shallow dish. Dip each biscuit in the melted butter and roll into the cinnamon sugar. Place the coated biscuits on a parchment-lined baking sheet. Use your thumb or the bottom of a small tumbler to make an impression into each biscuit. Fill each indentation with about 2 teaspoons of jam. Bake until golden brown, 13 to 16 minutes. Serve warm.

Steps:

• In a blender, combine the speculoos, milk, and banana and mix until combined, 1 minute. Add the ice cream and blend until mixed but still thick, 1 to 2 minutes. Pour some into pint/parfait glasses alternating with dollops of preserves, creating layers. Using a long skewer, or a knife, swirl the jam into the shake, have fun with it. Garnish with a strawberry on the edge of the glass and watch the love in your child's eyes shine.

Steps:

• For the strawberry base: Put the strawberries in a bowl, add the sugar and gently stir to combine. Let the berries sit at room temperature for 30 minutes, until they start to soften and release their juices.
• Transfer the mixture to a medium nonreactive saucepan, add the jam and cook over medium-high heat until slightly softened. Coarsely mash the berries using a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens to a jam-like consistency, about 20 minutes. Remove from the heat and stir in the lemon juice. Transfer to a bowl, cover and refrigerate until cold and thickened further, at least 2 hours.
• For the milkshake: Combine the milk and 1/2 cup strawberry base in the blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Top with more strawberry base, the Sugar Biscuit and a strawberry for garnish, if using.
• Preheat the oven to 450 degrees F.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter. Yield: 8 biscuits.

Steps:

• Preheat the oven to 450 degrees F.
• Combine the flour, sugar, baking powder and kosher salt in a large bowl and whisk together. Pour in the buttermilk and use a wooden spoon to stir into a thick dough without overworking it -- some dry spots are ok.
• Pour the butter into an 8-by-8-inch baking pan. Scrape the dough into the pan and spread to the edges. Use a butter knife to slice the dough into 9 equal squares. Bake for 22 to 25 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
• Remove from the oven and drizzle the honey over the top. Sprinkle with sea salt and let cool in the pan for at least 10 minutes before slicing and serving with butter and jam.

Steps:

• Brush 4 of the biscuits with the melted butter and sprinkle with the demerara sugar, then bake according to the package directions (save the remaining biscuits for another use). Remove from the oven and allow to cool.
• Meanwhile, in a small saucepan, combine the blueberries, granulated sugar, lemon juice and salt. Bring to a simmer, then cook, stirring frequently and using the back of a wooden spoon to mash the berries, until the juice has thickened, 5 to 7 minutes. Remove from the heat and set aside to cool slightly.
• Meanwhile, heat a grill pan or grill to high heat and oil the grates.
• Brush the peaches with oil and add to the grill, cut-side down. Cook, without moving the peaches, until charred grill marks develop, 4 to 5 minutes. Flip the peaches, then cook until the peaches have heated through but still hold their shape, another 1 to 2 minutes. Remove from the grill and cut into bite-size pieces, then set aside.
• Split the biscuits open and place on the grill cut-side down. Grill until grill-marked, about 2 minutes. Tear the biscuits into large chunks.
• In parfait glasses, layer the biscuits chunks, a scoop of ice cream and blueberry sauce. Continue with another set of layers and finish with the grilled peaches and dollops of whipped cream.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Rub the flour, sugar and butter together until the mixture resembles breadcrumbs. Alternatively, you can do this in the food processor. Add enough egg to bring the mixture together to form a stiff dough.
• Flour your hands and shape the dough into a tube, about 5cm in diameter. Cut into 2cm-thick slices and place on a large baking sheet. Space them out as the mixture will spread when baking.
• Make a small indentation in the middle of each slice with the end of a wooden spoon, and drop a tsp of jam in the centre. Bake for 10-15 mins until slightly risen and just golden. Cool on a wire rack.