Food recipes
Antarctica Sledging Biscuits
Antarctica Sledging Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table butter, without salt water, bottled, generic Directions: re-heat the oven to 190C (375 F....
Antarctica Sledging Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
water, bottled, generic
Directions:
re-heat the oven to 190C (375 F.).
Sieve the flour and baking soda together into a mixing bowl, then add the salt.
Rub in the butter with your finger tips until you have combined the ingredients to resemble breadcrumbs.
Slowly mix in the water until a malleable ball of dough forms.
All the dry ingredients must be evenly incorporated, yet the dough should not be sticky.
Lightly flour a smooth surface and roll out the dough so it is 2 cm thick (0.8 inches) and fits a large baking tray.
Transfer the dough onto a lightly greased baking tray and cut into 5cm (2-inch) squares.
Prick each square with a fork.
Bake in the oven for 15 minutes or until the dough just starts turning golden brown.
Remove from the oven and place on a cooling rack.
Serve the sledging biscuits with sweetened tea or with pemmican spread on top.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
water, bottled, generic
Directions:
re-heat the oven to 190C (375 F.).
Sieve the flour and baking soda together into a mixing bowl, then add the salt.
Rub in the butter with your finger tips until you have combined the ingredients to resemble breadcrumbs.
Slowly mix in the water until a malleable ball of dough forms.
All the dry ingredients must be evenly incorporated, yet the dough should not be sticky.
Lightly flour a smooth surface and roll out the dough so it is 2 cm thick (0.8 inches) and fits a large baking tray.
Transfer the dough onto a lightly greased baking tray and cut into 5cm (2-inch) squares.
Prick each square with a fork.
Bake in the oven for 15 minutes or until the dough just starts turning golden brown.
Remove from the oven and place on a cooling rack.
Serve the sledging biscuits with sweetened tea or with pemmican spread on top.