Food recipes
Scandinavian Snowflake Cookies
Scandinavian Snowflake Cookies Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfat...
Scandinavian Snowflake Cookies
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
oil, olive, salad or cooking
sugars, granulated
Directions:
Line baking sheets with waxed paper or parchment paper, and sprinkle with flour.
Heat the milk just to the boiling point in a saucepan.
Stir together the flour, baking powder, and sugar in a bowl until well combined, then mix in the butter and gradually pour in the hot milk, mixing between each addition, until the mixture forms a stiff dough.
Turn the dough out onto an oiled work surface, and knead until the dough is cool and smooth, about 5 minutes.
Cut the dough into 4 equal-sized pieces, then cut those pieces into 4 pieces, making 16 pieces.
Divide each of the 16 pieces in half to make 32 equal-sized pieces of dough.
Cover the pieces with a cloth, and let the dough rest for about 20 minutes.
Working on a floured surface, roll each piece of dough out into a thin circle about 8 inches in diameter.
Place the circles onto the prepared baking sheets, cover with a cloth, and allow to rest for 30 minutes.
Fold each circle in half, then in half again.
With a sharp knife or small cookie cutters, snip and cut shapes out of the folded dough the way you make a paper snowflake.
Carefully open the circle back up, revealing the pattern.
Stack the cut snowflakes between sheets of waxed paper on a flat surface.
Heat oil in a deep skillet to 375 degrees F (190 degrees C).
The oil should be about 2 inches deep.
Carefully lay a snowflake into the hot oil, keeping it flat.
Allow it to fry until golden brown and crisp, about 1 minute per side.
Gently flip the snowflakes over with a tongs to prevent breakage.
Drain the fried snowflakes on paper towels, and sprinkle with confectioners' sugar.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
oil, olive, salad or cooking
sugars, granulated
Directions:
Line baking sheets with waxed paper or parchment paper, and sprinkle with flour.
Heat the milk just to the boiling point in a saucepan.
Stir together the flour, baking powder, and sugar in a bowl until well combined, then mix in the butter and gradually pour in the hot milk, mixing between each addition, until the mixture forms a stiff dough.
Turn the dough out onto an oiled work surface, and knead until the dough is cool and smooth, about 5 minutes.
Cut the dough into 4 equal-sized pieces, then cut those pieces into 4 pieces, making 16 pieces.
Divide each of the 16 pieces in half to make 32 equal-sized pieces of dough.
Cover the pieces with a cloth, and let the dough rest for about 20 minutes.
Working on a floured surface, roll each piece of dough out into a thin circle about 8 inches in diameter.
Place the circles onto the prepared baking sheets, cover with a cloth, and allow to rest for 30 minutes.
Fold each circle in half, then in half again.
With a sharp knife or small cookie cutters, snip and cut shapes out of the folded dough the way you make a paper snowflake.
Carefully open the circle back up, revealing the pattern.
Stack the cut snowflakes between sheets of waxed paper on a flat surface.
Heat oil in a deep skillet to 375 degrees F (190 degrees C).
The oil should be about 2 inches deep.
Carefully lay a snowflake into the hot oil, keeping it flat.
Allow it to fry until golden brown and crisp, about 1 minute per side.
Gently flip the snowflakes over with a tongs to prevent breakage.
Drain the fried snowflakes on paper towels, and sprinkle with confectioners' sugar.