How To make Melt In Mouth Biscuits
DOUGH:
1 1/2 c All purpose flour
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/8 ts Baking soda
3 tb Solid veg. shortening
-or unsalted margarine 3/4 c Buttermilk OR 1 CUP HEAVY
-CREAM 1 c All purpose flour, for
-shaping biscuits 2 tb Butter or margarine, melted
1. Heat oven to 475 degrees. Spray an 8" baking pan
with cooking spray. 2. In a medium sized bowl, mix flour, sugar, baking powder, salt, and baking soda until blended. Cut in shortening with pastry blender, or work it in with fingertips until lumps are no larger than small peas. 3. Stir in buttermilk ( or cream) and let stand for 2-3 min. dough is very wet. 4. Pour remaining 1 cup all-purpose flour onto a
plate. Flour hands well. Scoop up about 2 Tbsp. dough and scrape it onto the flour. Sprinkle more flour onto the dough. Gently pick up clump of dough and shape into a soft round by passing it from hand to hand, shaking off excess flour. Place in middle of prepared pan. Shape 9 more biscuits this way. 5. Brush tops with melted butter. Bake 16-18 min or until tops are evenly brown. These are the best biscuits I ever made! PLEASE MAKE THEM FIRST WITH THE HEAVY CREAM. IT IS MUCH BETTER THAN MAKING THEM WITH BUTTERMILK! This recipe came from the Woman's Day Magazine, 2/22/94
How To make Melt In Mouth Biscuits's Videos
How To Make Melt In Your Mouth CRISPY BUTTER COOKIES!
How To Make Melt In Your Mouth CRISPY BUTTER COOKIES! Easy Meals video with Chef and More Melt In Your Mouth CRISPY BUTTER COOKIES! Simple, Quick & Easy!
This is an easy 5 ingredient buttery old fashion shortbread cookie recipe.
Ingredients:
1 cup butter room temperature
1 cup confectioners sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 tablespoon milk
Directions:
Heat oven to 350 degrees Fahrenheit
In large mixing bowl cream the butter, vanilla and sugar until light and fluffy
Add the flour and mix until very crumbly
Add the milk and mix just until it start to become smooth
Using a piping bag pipe out the cookies on parchment paper
Bake 20 minutes or until edges are golden brown
It's an easy meal:
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Best Peanut Cookies Recipe made at Home (MELT IN YOUR MOUTH)
Read the full recipe:
Music:
ES_Ukulele Campfire 01 - John Åhlin
Epidemic Sound
©Yummy treats from Josephine's Recipes
Happiness is Homemade with Love
Without BUTTER! Cookies melt in your mouth! Incredibly CREAMY! Ricette dolci
Cookies melt in your mouth ????
INGREDIANTS :
• 2 large eggs
• pinch of salt
• 8 g vanilla sugar
• 150 g of sugar
• 120 ml sunflower oil
• 80 g of corn starch
• 20 g of bitter cocoa
• 15 g baking powder
• 340 g of flour 00
• 40 g chocolate chips
Enjoy your meal ♥ ️
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Soft Lemon Cookie Recipe ( Melt in your mouth Cookies )
The SOFTEST lemon cookies ever!
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Lemon Cookies in grams:
- 70 grams of Softened Butter
- 100 grams White Sugar
- Zest of 2 Lemons
- 1 medium Egg
- 1 1/2 tbsp Lemon Juice
- 150 grams All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- Yellow Food Coloring( Optional)
- Powdered Sugar for the coating
Bake in a preheated oven at 180 c for 13 minutes.
____________________________________
Lemon Cookies in Cups:
- 5 tbsp Softened Butter
- 1/2 cup White Sugar
- Zest of 2 Lemons
- 1 medium Egg
- 1 1/2 tbsp Lemon Juice
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- Yellow Food Coloring (Optional)
- Powdered Sugar for the coating
Bake in a preheated oven at 180 c for 13 minutes.
Enjoy!
♥
Melt In Your Mouth Butter Cookies | Danish Butter Cookies Recipe | 쉬운 베이킹
This video recipe will show you how to make 4 types of melt in your mouth butter cookies, inspired by the classic royal danish butter cookie boxes. These include the round country style, rectangular sugar slice, vanilla ring, and round raisin crunch. Whichever is your favourite, use this easy baking recipe to make them all in one batch of cookie dough. The extra fragrant buttery aroma comes from using Wijsman butter and the lightness of the cookie gives it a real mouth in your mouth feel that makes for a perfect afternoon tea at home.
0:00 Intro
0:21 Combine butter and sugar
0:42 Sift in flour and mix to form cookie dough
1:00 Round country style
1:16 Rectangular sugar slice
1:29 Vanilla ring
1:53 Round raisin crunch
2:10 Slice cookies and bake
2:30 Ready to enjoy
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The full recipe is below
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2 cup plain flour
230g salted butter (use wijsman butter for best results)
½ cup caster sugar
1 egg
½ tsp vanilla extract
¼ tsp salt
Additional ingredients for topping:
½ tsp granulated sugar (for rectangular sugar slice)
1½ tbs raisins, chopped (for round raisin crunch)
Mix butter and caster sugar together until combined.
Add egg, vanilla extract, and salt and combine.
Sift in flour and mix until it has a cookie dough consistency and there is no longer any dry flour visible.
Tip: try not to overmix the dough here to prevent cookie from being too dense to eat.
There is enough dough to make 4 batches of cookie.
Round country style shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Rectangular sugar slice shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use it to help form a rectangular shape.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices and top with granulated sugar.
Vanilla ring shape:
Take ¼ portion of the dough and place into piping bag leaving some room at the tip.
Cut the tip off and place into another piping bag with a closed star piping tip fitted.
Pipe into desired shape until all the dough is used.
Refrigerate for 1-2 hrs right until before baking.
Round raisin crunch shape:
Take ¼ portion of the dough and mix with chopped raisins.
Place on baking paper and shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Bake cookies for 15 mins at 160℃.
Allow to cool on a wire rack and serve.
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Music: bensound.com
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These cookies melt in your mouth | Earl Grey German Cookies Recipe
This cookie will melt in your mouth | Earl Grey German Cookies – A friend of mine made these cookies and I love them so much. She gave the idea of adding earl grey along with some dried cranberries instead just the plain ones. She made it so delicious and I had problem to stop eating. These cookies will melt in your mouth, you hardly need to chew. It’s so flavourful with added earl grey. Adding the cranberries will give it a slight chewy texture. The cranberries is a little sour, I personally feel it is well balanced with the sweetness and buttery taste of the cookie. You can add more or less earl grey and cranberries according to your desire. Another amazing thing is these cookies are soooo easy to make with just a few simple ingredients. Without counting in the earl and cranberries, you basically just need 4 simple ingredients. Oh yah, NO EGGS or any air leavening agents needed in this recipe. How amazing, isn’t it? These cookies is good as a gift for any occasions. Let me know your feedback or what other cakes or desserts you would like to see next in the comment box down below.
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Ingredients:
This recipe yields about 45-50 cookies of 8g each.
Weighing is optional, but I like to make them all equal sizes.
125g [½ cup + 1 tbsp] unsalted butter
15g [2 tbsp]] dried cranberries, chopped
40g [⅓ cup] powdered sugar
125g [⅔ cup] potato starch
90g [¾ cup] cake flour
¼ tsp salt
1 earl grey teabag
Instructions:
1. In a large bowl, add the sliced butter and set aside until they are softened.
2. Chop the cranberries and set them aside.
3. Once the butter is softened, add in the powdered sugar. Give on high speed for about 2 minutes until creamy, fluffy and pale.
4. Sift in the dry ingredients: potato starch, cake flour, salt, earl grey. Fold until combined. Half way combining, add in the chopped cranberries. Continue folding until combined.
5. The dough is soft at this point. Cover with cling cover and refrigerate for 30 minutes to harden it.
6. After 30 minutes of chilling, roll about 8g per piece of dough into ball shape. Using a weighing scale is optional. Since I want to get equal sizes of each cookies, the weighing scale comes in handy. Place the ball shaped dough on a flat pan.
7. Use the back of a fork to press on the dough to give them a stripe pattern.
8. Bake in preheated oven at 165°C/330°F for 16-18 minutes.
9. Let the cookies cool. You may store them in an airtight glass container. Its shelf life is about 4 weeks in room temp.
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