How To make Oliver's Cornmeal Tea Biscuits
2 2/3 c All-purpose flour
1 1/2 c Cake and pastry flour
1 1/2 c Cornmeal
2/3 c Granulated sugar
4 tb Baking powder
2 ts Salt
1/2 c Shortening
3 Eggs; slightly beaten
3/4 c Milk
1/2 c Water
Recipe by: Oliver's Restaurant 2433 Yonge St.Toronto Blend dry ingredients in a large bowl. Cut in shortening with a pastry blender until mixture is the texture of coarse meal. Blend eggs, milk and water. Stir into dry ingredients and combine until moistened and a soft dough forms. Turn dough out on a heavily floured surface. Pat or roll to a 1-inch thickness. Cut into 3 1/2 to 4-inch rounds. Transfer to lightly
greased baking sheets and bake in a 375 oven for 15 to 20 minutes or until done. Makes 2 dozen biscuits. From: Pastry chef Ian Gallacher Oliver's Restaurant 2433 Yonge St., Toronto Canada -----
How To make Oliver's Cornmeal Tea Biscuits's Videos
3 ingredients dessert in 5 minutes! with no sugar ,no gelatin, no oven !! enjoy it guilt- free!
3 ingredients dessert in 5 minutes! with no sugar ,no gelatin, no oven !! enjoy it guilt- free!
ingredients :
5-6 medium oranges ( 2 +1/2 cups of orange juice (600ml))
2-3 tbsp of honey (depends on the oranges sweetness)
1/2 cup of cornstarch (65g)
for garnish (optional):
some desiccated coconut
candied cherries and mint leaves
enjoy it !
---------------------------------------------------------
YOU CAN ACTIVATE SUBTITLES AND TRANSLATION
My friends, if you liked this video, you can help develop the channel:
Rate the video! ???? - I will be very happy and it will help the development of the channel.
WRITE A COMMENT or ask me about the recipe. I will be more than happy to answer you.
???? You can also share this video with your friends on social media to let them know which dish you want to cook next.
Subscribe to the channel, hit the bell so you don't miss a new video with quick and tasty recipes.
#cooking
#recipes_easy
#dessert
Easy and Delicious Shortbread Cookies
My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
Full Recipe:
Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Jamie Oliver's Polenta Biscuits (Cookies 2019)
Here’s another recipe from Jamie Oliver’s 5 ingredient book. I love these simple, and full of flavour recipes that make the most of just a few ingredients.
Subscribe here:
Also @grumpyhomechef can be found on:
Instagram -
Facebook -
Pinterest -
Website -
St Clement’s Polenta Biscuits:
100g unsalted butter (cool and cubed)
50g fine polenta
150g self-raising flour
100g golden caster sugar
2 lemons (or oranges)
Method
1. Preheat the oven to 180°. Line 2 trays with greaseproof paper.
2. Cube the butter and place in a food processor with the polenta, flour and sugar.
3. Finely grate in the zest of 1 lemon (or orange).
4. Pour in juice from half a lemon (or orange) and pulse again to bring the mixture together into a ball of dough.
5. Divide into 24 pieces, roll into balls and place on the trays, leaving a 5cm gap between them.
6. With your thumb, create a 1cm-deep in the centre of each ball.
7. Sprinkle a little sugar and lemon (or orange) zest.
8. Bake for 10-15 minutes, or until lightly golden.
9. Transfer to a wire rack to cool.
3 Ingredient Shortbread Cookies - Easy and Delicious Shortbread Cookies
How to make buttery, melt in your mouth Shortbread Cookies using three ingredients you probably have in your pantry. Shortbread cookies are easy to make and taste divine.
⭐ SUBSCRIBE to my channel ➡
???? Shortbread Cookies Ingredients:
1 cup (16 tbsp, 230g) butter
1/2 cup (50g) powdered sugar
2 cups (250g) all purpose flour
2.5 inch cookie cutter
???? Shortbread Cookies Instructions:
1. Preheat the oven to 350F (177C).
2. Using a hand held or stand mixer, beat butter and powdered sugar until light and creamy. Add in flour and mix until mixture resemble crumb texture.
3. Knead the dough with hands until dough forms. Cover the dough with plastic wrap and keep it in the fridge for 30 minutes.
4. Lightly dust the work surface with flour, roll out the dough to a 1/4 inch thick rectangular shape. Using a cookie cutter (I used 2.5 inch round cookie cutter), cut into any shapes you like.
5. Place the cookies on a baking sheet lined with a silicone mat or parchment paper
6. Bake for about 16-18 minutes, or until cookies are pale golden brown.
7. Transfer to a wire rack to cool.
???? Check out my other videos:
Yellow Cake Recipe -
Delicious Shortbread Cookies -
Pumpkin Roll Cake -
Amazing Danish Butter Cookies -
Easy Apple Cake with Raisins -
Butter Cookies with Jam -
Pumpkin Pie -
Butter Cookie -
Cinnamon Rolls -
Butternut Squash Soup -
Mini Pumpkin Cake -
Apple Crumble Pie -
Chocolate Cupcakes -
Vanilla Cupcakes -
Lemon Butter Cookies -
Pecan Pie Recipe -
Apple Muffins/Apple Crumble Cupcakes -
NO BAKE Mango Mini Cheesecakes -
Delicious and Super Moist Pumpkin Bread -
Spicy Chick fil A Chicken Sandwich -
Apple Pie Recipe -
#shortbreadcookies #3ingredientscookies #buttercookies #cookies #baking #pastry #dessert #recipe
Your final guide to the perfect English tea scone - All common mistakes corrected
No more scones that are really just biscuits. This video will show you how to avoid all the common mistakes committed by most recipes out there, giving you the perfect, iconically shaped English tea scone. For the detailed recipes, please go to:
How to Make the Absolute Easiest Ever Biscuits
Test cook Dan Souza shows host Julia Collin Davison a recipe for Easiest-Ever Biscuits.
Get the recipe for Easiest-Ever Biscuits:
Buy our winning baking sheets:
Buy our winning pastry brush:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: