or ease of taking the shortbread out. Press the dough into
and cut approximately 6 BoBerry Biscuits with a biscuit or cookie
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Heat oven to
425\u00b0.
Heat margarine in rectangular pan, 13 x 9 x 2-inch,
in oven until melted.
Mix baking mix, salt, paprika and pepper;
coat
chicken.
Place\tchicken, skin side down, in pan.
Bake\t35 minutes.
Prepare Herb Biscuits.
Turn chicken, pushing to one
side of pan.
Drop dough by spoonfuls into pan in single layer next to chicken.
Bake until biscuits are light brown and
chicken is done, about 15 minutes.
Makes 4 servings.
o use next time a recipe requires vanilla sugar.).
3
O INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should \"hold together
archment-lined rimmed baking sheet (biscuits should measure about 2 1
f the secrets of this recipe. The clumps of butter are
and chill.
Allow Butter Shortbread Cookie Dough to soften to
Crumble the first 4 shortbread biscuits into smallish crumbs and sprinkle the crumbs into the bottom of a glass bowl.
Spoon the warmed jam over the shortbread crumbs.
Mix the cream cheese, creme fraiche, whisky and heather honey together, beating well to make a smooth cream.
Divide the cream over the top of the jam and shortbread crumbs, and then scatter the raspberries over the cream.
Garnish with the shortbread biscuit quarters and serve with double cream and a shot of whisky on the side.
or further use in another recipe).
Bring to a simmer
nd cinnamon together.
Cut biscuits in half.
Roll each
his step).
Place the biscuits in a mixing bowl and
ool on pan.
Recipe Tip
Shortbread can be topped with
Top with shredded cheese. Arrange biscuits on top and bake at
With fork, stir together the baking mix and water to form a soft dough.
Turn out dough onto floured surface; knead 10 times. Roll out dough to 3/4-inch thickness.
Cut with 2-inch round cutter.
Place 1 inch apart on ungreased baking sheet.
Bake in a 400\u00b0 oven for 12 to 14 minutes or until golden brown.
Makes 12 biscuits.
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen biscuits with whipping cream; sprinkle
Sift flour with salt, then cream the butter and caster sugar together until pale and creamy. With the motor running, gradually add the egg; if the mixture looks like it's curdling then add a tbsp of sifted flour.
Put the mixer on it's lowest setting and add the flour gradually. Stop mixing as the mixture comes together.
Roll out onto a floured surface; about 5mm thick. Cut out biscuits using the metal cutter ring. Now bake for about 20-30 minutes until lightly brown in colour.
Let the biscuits cool on a wire rack for 5 minutes.
inutes or until golden. Remove biscuits from baking sheet. Cool slightly
ake the base, process the biscuits until they are like crumbs