Biscuit Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photo: Biscuit Recipe For Kids in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photos

Wednesday 28 January 2015

Biscuit Recipes For Kids Biography

Source(google.com.pk)

Ingredients:

Method:

Prep: 15 min › Cook: 10 min › Ready in: 25 min
Preheat oven to 180 C / Gas 4.
Cream the butter in a large bowl or in a food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.
Sift in the flour and spices or grated zest (if using) and bring the mixture together to form a dough.
Using your hands,roll the dough into walnut-size balls and place them slightly apart on a baking tray. Flatten them slightly and bake in the oven for 13-15 minutes or until they are a light golden brown and slightly firm on top.
Carefully transfer the cookies to a wire rack to cool.
Additions:
Poppy seed: Add 2 tablespoons of poppy seeds to the flour.
Lemon: Add the finely grated zest of 1 lemon to the flour.
Orange: Add the finely grated zest of 1 orange to the flour.
White chocolate and orange: Dip the tops of the orange cookies in 50g of melted white chocolate, then allow to set on greaseproof paper.
Spices (cinnamon, mixed spice, ginger): Add 1 teaspoon of a ground spice to the flour.
Double chocolate chip: Use 250g plain flour and add 50g sifted cocoa powder to the flour. Bring the dough together and mix in 125g dark or white chocolate chips.

Tip:

Always remove cookies from their trays while still warm otherwise they will stick.
Roll leftover dough into a log shape, then leave in fridge for up to 2 weeks or freeze for up to a couple of months. To bake, cut off slices about 1cm thick and cool on a baking tray in a preheated oven

Second Recipe To Make Biscuit Recipe For Kids:

Ingredients:

Directions:

To make the dough: Mix the butter and sugar together until its really light and fluffy looking.
Break the egg and separate the yolk and white, keeping the yolk and adding it to the butter and sugar mix.
Break the egg and separate the yolk and white, keeping the yolk and adding it to the butter and sugar mix.
Add half the flour and mix well.
Then add the rest and mix slowly until you’ve got a nice dough that’s not too wet.
Knead the dough into a ball.
Leave it in the bowl and put it in the fridge for half an hour to chill. To make the biscuit shapes: Roll out the dough to about the thickness of a pound coin.
Cut circles with the rim of a clean glass or use cookie cutters to make shapes.
If you want to make more complicated shapes, you’ll find this kind of dough easy to cut however you want, with a small sharp knife.
To bake your butter biscuits: Grease a baking tray and lay out the biscuits with a little gap between each.
Bake in a preheated oven at 180°C (gas mark 4) for 12-15 minutes.
Don’t forget that they will harden more when they’re cooling so take them out of the oven when they are still a little bit soft.
Carefully slide them off the tray and cook on a rack.
Decorate them with icing and store in an airtight box. If you don’t end up eating them all straight away!