TIPPERARY BISCUITS
These are a traditional Scottish cookie-very spicy and not too sweet. They are a treat for the grown-ups, too. Wonderful with a nice mug of tea. Yum!
Provided by GERBERA2000
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 40m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl or bowl of a stand mixer, cream together 1/2 cup of butter and white sugar until smooth. Beat in the eggs one a time, mixing well after each one. Combine the flour, baking powder, allspice and cinnamon; stir into the batter until blended. The dough will be very stiff.
- Roll the dough out on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut into circles using a juice glass or cookie cutter. Place 2 inches apart onto ungreased baking sheets.
- Bake for 10 minutes in the preheated oven, or until the edges start to brown lightly. Cool cookies on wire racks for at least 15 minutes.
- While cookies cool, make the frosting. Beat the butter and salt together until soft, then gradually mix in the confectioners' sugar and vanilla until smooth and light.
- Spread strawberry jam onto one side of a cookie, then top with another cookie to make a jam sandwich. Spread frosting on top, and place a maraschino cherry half in the center before the frosting sets. Repeat with the remaining cookies.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 54.5 g, Cholesterol 48.1 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.7 g, Sodium 155.1 mg, Sugar 36.8 g
DIGESTIVE BISCUITS
Similar to the traditional British biscuits, these can also be served buttered or with cheese. For a sweeter biscuit, brush one side with melted semisweet chocolate after baking.
Provided by Tracy
Categories World Cuisine Recipes European UK and Ireland English
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.
- Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.
- Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 12.4 g, Cholesterol 10.6 mg, Fat 4.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 51.4 mg, Sugar 4.7 g
TUILE BISCUIT
Steps:
- Preheat oven to 350 degrees F.
- Into a large bowl, sift together the flour and sugar.
- In a small bowl, mix the egg whites and butter together. Slowly add to dry ingredients. Mix so all lumps are removed.
- Using a silicone mat, lay out a stencil (whatever shape you desire), and spread batter with a pallet knife so the batter is the same thickness as the stencil.
- Place in the freezer for 3 to 4 minutes and remove. Run a knife around the inside edge of the stencil, making sure not to alter the shape of the biscuit.
- Bake on a sheet pan for 4 to 6 minutes until lightly brown around the edges.
- Remove from the sheet pan with a metal spatula, as biscuit will continue to bake on hot pan. Serve.
TIPPIE BISCUITS
Here's a good way to use up a skunked beer! Obviously using different types of beer will give these slightly different flavors.
Provided by KaDo2609
Categories Quick Breads
Time 40m
Yield 20-24 biscuits, 20-24 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together and pour into well-greased muffin tins. Fill only half full.
- Let rest 20 minutes, then bake at 400 degrees for about 15 minutes.
Nutrition Facts : Calories 114, Fat 3.9, SaturatedFat 1, Cholesterol 0.5, Sodium 306.9, Carbohydrate 16.2, Fiber 0.5, Sugar 3.2, Protein 2
BEATEN BISCUITS
Small and firm, these are really more like soda crackers than flaky doughy biscuits. They are great with Baked Country Ham.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 dozen
Number Of Ingredients 6
Steps:
- Line two baking sheets with the dull side of aluminum foil facing up. Set aside. In the bowl of a food processor, pulse to combine flour and salt. Add butter and shortening, and pulse until the mixture resembles fine meal. With the machine running, pour in milk and ice water through the feed tube. Mix until most of the dough has formed a ball, then continue to process for 2 minutes.
- Heat oven to 300 degrees, with a rack in the center. Transfer the dough to a lightly floured surface. The dough will appear wet and slick. Sprinkle top of dough lightly with flour. Use a rolling pin to beat across the top of the dough, beating in the flour, until the dough is about 10 inches long and 1/2 inch thick in size. Fold up the dough loosely into thirds, sprinkle again with flour, and beat flour in. Stretch out the dough again until it is about 1/4 inch thick. Sprinkle the dough again with flour, and repeat process for about 10 minutes. The dough will become very smooth, and little bubbles will form in it. As the dough is beaten with the flour and folded, very thin layers form in the dough.
- When the dough is smooth and satiny, roll out until about 3/8 inch thick. Cut out biscuit rounds with a 1 1/2-inch biscuit cutter. Transfer the rounds to prepared baking sheets, placing them about 1 inch apart. Prick each round twice with the tines of a small fork, poking fork all the way down through the dough to the baking sheet.
- One sheet at a time, bake the biscuits 15 minutes; reduce heat to 200 degrees. Continue to bake until biscuits are golden brown on the bottom but not colored on the top; biscuits will dry out in center as well. Watch carefully, this can take anywhere from 15 to 30 minutes more. The biscuits actually turn a very slight white-pink color when done; they should not be golden or brown on top at all. Continue to sprinkle any remaining dough with flour, and beat and bake any scraps of dough until all the dough has been used. Biscuits freeze well in an airtight container, up to 1 month.
CRISPY DIGESTIVE BISCUITS
These are one of the most popular biscuits sold commercially in Britain. They are very delicate and, therefore, extremely difficult to reproduce exactly but this recipe is fairly close. The ORIGINAL recipe is posted, verbatim, below. However, please note that I used Pillsbury plain whole wheat flour (which I sifted) and I used 4 ROUNDED, not level, tablespoons of wheat germ. These minor modifications were made as a result of the (always) invaluable advice and information I received from fellow chefs in a Recipezaar discussion forum. Biscuits will be 2 1/2 inch diameter x 1/8 inch thick.
Provided by Millereg
Categories Dessert
Time 1h5m
Yield 36 biscuits, 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs.
- Combine the water and vanilla and drizzle over the dry mixture.
- Blend until the dough can be packed together.
- Roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1/8 inch) thick.
- Cut into circles or other shapes and bake on a greased baking sheet at 170°C/ 325°F/ Gas Mark 3 for 20 to 25 minutes; make sure the oven does not get too hot- they should not be too brown.
- Cool and store in an airtight container at room temperature.
Nutrition Facts : Calories 130.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.4, Sodium 96.2, Carbohydrate 16.8, Fiber 2.3, Sugar 3.3, Protein 3.1
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