Food recipes
Bourbon Biscuits
Bourbon Biscuits Ingredients: wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt sugars, granulated...
Bourbon Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
vanilla extract
water, bottled, generic
Directions:
Set oven to Gas Mark 3/ 160 degrees C/ 325 degrees F
Sift cocoa, flour and baking powder.
In a separate bowl cream together butter and sugar.
When nice and fluffy add the syrup.
Add the mixture to the flour, cocoa and baking powder mixture then knead together.
It may take a while to become doughy but keep at it and it will come together.
Grease some greaseproof paper and line a baking tray with it.
Roll out the dough to a thickness of about 1/4 inch.
I find it easier to place dough in the middle of the tray, then use a smooth glass to roll it across until it spreads evenly and smoothly across the tray.
You may want to sprinkle a very small amount of flour onto the dough to stop it sticking.
When it is spread across the tray sprinkle a little sugar over the top, and roll over the dough once more to set the sugar grains into it.
Cut the dough into fingers, then prick with a fork a couple of times.
Bake for approximately 15 minutes.
Remove from oven and go over the cuts.
Leave in tray until almost cool, then transfer onto wire rack.
Mix together the ingredients for the filling, adding enough water to make a spreadable paste rather than a runny icing, then use to sandwich biscuits together.
Hide biscuits from children.
Hide yourself from children.
Hide yourself with the biscuits.
Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
vanilla extract
water, bottled, generic
Directions:
Set oven to Gas Mark 3/ 160 degrees C/ 325 degrees F
Sift cocoa, flour and baking powder.
In a separate bowl cream together butter and sugar.
When nice and fluffy add the syrup.
Add the mixture to the flour, cocoa and baking powder mixture then knead together.
It may take a while to become doughy but keep at it and it will come together.
Grease some greaseproof paper and line a baking tray with it.
Roll out the dough to a thickness of about 1/4 inch.
I find it easier to place dough in the middle of the tray, then use a smooth glass to roll it across until it spreads evenly and smoothly across the tray.
You may want to sprinkle a very small amount of flour onto the dough to stop it sticking.
When it is spread across the tray sprinkle a little sugar over the top, and roll over the dough once more to set the sugar grains into it.
Cut the dough into fingers, then prick with a fork a couple of times.
Bake for approximately 15 minutes.
Remove from oven and go over the cuts.
Leave in tray until almost cool, then transfer onto wire rack.
Mix together the ingredients for the filling, adding enough water to make a spreadable paste rather than a runny icing, then use to sandwich biscuits together.
Hide biscuits from children.
Hide yourself from children.
Hide yourself with the biscuits.