How To make Three Way Shortbreads
1 1/4 c All-purpose flour
3 tb Sugar
1/2 c Butter
In a large mixing bowl stir together the flour and sugar. Cut in butter until mixture resembles fine crumbs. Form mixture into a ball and knead until smooth. Follow the directions below for any desired shape. SHORTbrEAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle. For scalloped edge, with forefinger and thumb of the other
hand. Using a sharp knife, cut the dough circle into 12 to 16 pie-shape wedges. Do not seperate wedges. Prick each wedge with a fork, making a design. Bake at 325 degrees F. oven for 25 to 30 minutes or just until edges are light brown. While warm, re-cut wedges. Remove from pan; cool on a wire rack. THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb, press an indentation in the center of each cookie. Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden. Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation. Cool completely, then remove cookies from cookie sheet. PECAN SPICE SHORTbrEAD: Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture. Pat the dough into an ungreased 9-by-9- by 2-inch baking pan. Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough. Bake in a 325 degree oven for 23 to 25 minutes. While warm, cut into 16 2 1/4-inch squares. Cut each square diagonally to make triangles. Cool in
pan. Drizzle with Vanilla Icing. VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract. Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency. Recipe from: Daily Breeze Newspaper, by Camille Kraeplin 12/11/91
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One cookie Recipe Three Ways. Bake With Me
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How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
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Video: Shortbread Cookies - July 3, 2018
Video: Shortbread Cookies - July 3, 2018
Tres leches cake / Milk Cake Turkish Style Recipe By Food Fusion
An amazing Turkish style Tres Leches Cake (Milk Cake) recipe. Packed with milky goodness topped with caramel, a perfect combination that your taste buds will remember. #HappyCookingToYou
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Tres Leches Cake (Milk Cake) Turkish style
Serves 8-9
Recipe in English:
Ingredients:
-Anday (Eggs) 5
-Bareek cheeni (Caster sugar) 3/4 Cup or to taste
-Vanilla essence 2 tsp
-Baking powder 2 tsp
-Cooking oil ½ Cup
-Soji (Semolina) 3 tbs
-Maida (All-purpose flour) sifted 1 Cup
-Cream 200 ml
-Cheeni (Sugar) 1/4 Cup
-Dry milk powder 1/4 Cup
-Doodh (Milk) lukewarm 3 Cups
-Makhan (Butter) 1 tbs
-Cheeni (Sugar) 1 Cup
-Cream 200 ml
Directions:
-In bowl,add eggs,caster sugar and beat until fluffy (approx. 5 minutes).
-Add vanilla essence,baking powder,cooking oil and beat for 2 minutes.
-Add semolina,all-purpose flour and fold gently with the help of the spatula.
-Grease baking dish with oil and pour prepared batter.
-Bake in preheated oven at 170 C for 30-35 minutes.
-In jug,add cream,sugar,dry milk powder,half quantity of milk and whisk well.
-Add remaining milk,whisk again & refrigerate until use.
-Take out cake from oven,using a skewer poke holes all over the top of the cake.
-Slowly pour the milk mixture over the top of the cake,filling holes.
-Let it cool down.
-In frying pan,add butter and let it melt.
-Add sugar and cook on very low flame for 12-15 minutes or until caramelized and keep mixing in between.
-Add cream and mix well until it thickens.
-Now spread caramel mixture over the top of cake.
-Refrigerate for 2 hours & serve!
Recipe in Urdu:
Ajza:
-Anday (Eggs) 5
-Bareek cheeni (Caster sugar) 3/4 Cup or to taste
-Vanilla essence 2 tsp
-Baking powder 2 tsp
-Cooking oil ½ Cup
-Soji (Semolina) 3 tbs
-Maida (All-purpose flour) sifted 1 Cup
-Cream 200 ml
-Cheeni (Sugar) 1/4 Cup
-Dry milk powder 1/4 Cup
-Doodh (Milk) lukewarm 3 Cups
-Makhan (Butter) 1 tbs
-Cheeni (Sugar) 1 Cup
-Cream 200 ml
Directions:
-Bowl mein anday aur bareek cheeni dal dein aur fluffy hunay tak beat ker lein (approx. 5 minutes).
-Vanilla essence,baking powder aur cooking oil dal ker 2 minutes kliya beat ker lein.
-Soji aur maida dal dein aur spatula ki madad sa fold ker lein.
-Baking dish ko oil sa grease karein aur tayyar batter dal dein.
-Preheated oven mein 170 C per 30-35 minutes kliya bake ker lein.
-Jug mein cream,cheeni,dry milk powder aur adhe quantity doodh ki dal ker ache tarhan whisk ker lein.
-Baqi bacha huwa doodh shamil karein aur dubara whisk ker lein aur istamal hunay tak refrigerate ker lein.
-Cake ko oven sa nikal lein aur skewer ki madad sa cake per holes ker lein.
-Milk mixture ko cake ka upper dal dein.
-Thanda ker lein.
-Frying pan mein makhan dal ker melt ker lein.
-Cheeni dal dein aur bohat halki ancch per 12-15 minutes ya caramelized hunay tak paka lein aur bech bech mein chamcha chalatay rahein.
-Cream dal dein aur garha hunay tak ache tarhan mix ker lein.
-Ab caramel mixture ko cake ka upper dal dein.
-2 hours kliya refrigerate mein rakh dein & serve karein!
4 ING GLUTEN FREE DAIRY FREE JAM SHORTBREAD COOKIES/NO EGGS/NO BAKING POWDER NO BAKING SODA
#glutenfree #dairyfree #meltinyourmouth #shortbread #cookies #raihanascuisines #jamcookies
I am in love with these rich, delicious, super easy to make, gluten free dairy free shortbread cookies with jam in the middle, this recipe is going to be a keeper!
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Ing:
2 sticks or 16 tbsp or 1 cup unsalted dairy free butter at room temperature
1/2 cup powder sugar
1/2 cup corn starch
1 tsp vanilla paste
pinch of salt
1.5 cups gluten free flour
Jam for the center
Preheat oven at 325 degrees F
Method:
In a bowl mix your butter with a wooden spoon and add the vanilla and salt mix well, next add the powdered sugar and cream the mixture until everything is combined. In a different bowl mix the gluten flour and cornstarch mixture together and add half of the mixture to the the cookie mixture and mix then add the other half and make sure all the ingredients are combined really well. Make desired cookie shape using whatever size ice cream scoop you like, with your finger make a hole in the middle making sure not to go through completely and fill with the jam, stick them in the oven for about 12 to 15 minutes or until the have a very light tan color on the bottom, you should be able to get about 16 depending on the size of ice cream scoop you use.
These are delicious with a cup of chai or a cup of cold milk!
Enjoy!
Shortbread Cookies (Crumbly & Buttery) | Vineet Bhatia
SCOTTISH SHORTBREAD
These triangular Scottish shortbread variety are known as ‘pettycoat tails’.
A simple recipe with a few ingredients and the results are just amazing - crumbly, buttery and best enjoyed with a cup of tea.
125g / 1/2 cup unsalted butter, softened
70g / 1/3 cup caster sugar
190g / 3/4 cup plain flour
a pinch of salt
Pre heat the oven 150C/300F/gas mark 2.
cream together softened butter and caster sugar till the sugar melts and the buyer turns pale yellow & fluffy.
Sift in the flour and salt and mix gently with a spatula and then with your hand oil the dough is formed. Don’t overwork the dough.
Line the bottom of a 7 inch tart tin with butter paper and place the dough on the butter paper. press and spread the dough evenly in the tart tin. Pinch the edges of the dough to for a pleated effect.
With a sharp knife tip make deep incisions (but do not cut the dough) on the dough to divide the dough into 8.
Prick the top of the dough with a fork.
Bake in the pre heated oven for 35 minutes - the shortbread should barely be coloured.
Remove from the oven and sprinkle some caster sugar one top.
Cool the shortbread and gently separate them.
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