Biscuit Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photo: February 2015

Friday, 27 February 2015

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

Easy Biscuit Recipe Biograpghy

Source(google.com.pk)

Ingredients:

250g butter, softened
¾ cup caster sugar
1 egg
1 tsp vanilla extract
2½ cups plain flour
8-10 drops red food colouring
1 tbsp cocoa powder

Method:

Cream the butter and sugar together with a spoon in a bowl or using an electric mixer. Add the egg and vanilla and beat until smooth. Add the flour and mix until a smooth dough forms.
Divide the dough into four. Colour one portion with red food colouring and another with cocoa powder. I did this in separate small bowls with a knife, but you could knead the colour in.
Wrap the four dough portions separately in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C. Line two baking trays with non-stick baking paper.
Roll each piece of dough on a floured surface into a rectangle shape about 18cm x 20cm. To make swirly biscuits, place the pink dough on top of the plain dough, trim edges into a neat rectangle and roll into a log.
Repeat with the other plain dough and chocolate dough. To make the marbled biscuits, knead the trimmings together and roll into a log.
Slice the logs at 5mm intervals. Place biscuits on baking trays and cook for about 15 minutes until golden.

Notes:

These are lovely vanilla flavoured biscuits with the added attraction of colour and ‘movement’! Great fun for the kids to help with colouring, kneading, rolling and slicing.
Choice of knife for slicing is of utmost importance. I went through five different types before I found one that didn’t result in squashed non-swirly biscuits. I ended up using a serrated bread knife, using a very light slicing action!
I make these gluten-free using gluten-free plain flour (eg. Orgran or White Wings).

Second Easy Biscuit Recipe For Kids:

Ingredients:

1 cup (150g) plain flour
1 egg
1/2 cup (115g) caster sugar
1 cup Nutella

Method:

Step 1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper and set aside.
Step 2. Place all ingredients into an electric mixer and mix until all ingredients form a dough.
Step 3. Roll tablespoon-sized balls and place them onto the tray. Use a glass to press the balls out into even-sized discs.
Step 4. Bake for 12 minutes. Leave to cool on the baking tray for 5 minutes and then transfer to a baking rack to cool further.
4 ingredient Nutella biscuits

Notes:

You could add a 1/4 cup of chopped hazelnuts to these for extra crunch.
You could also mix these in the food processor.
If you thought these bikkies were simple with just four ingredients, check out this quirky recipe for Nutella cake which has just two!
Who knew Nutella was such an awesome cooking ingredient? We did! Kidspot Kitchen has an entire section of Nutella recipes. Some of our favourites include, no-bake Nutella cheesecake, Nutella crumble slice and Nutella pizza (yes, you read that right! It’s a chocolate dessert pizza ... mmm).
If you have any Nutella left over from making this recipe, dollop it into croissants, or thrill the kids by making them a naughty Nutella and banana fried sandwich!
These biscuits are a big hit with kids (surprise, surprise) and are great to make for birthday parties. Nutella popsicles are another popular party recipe that tastes just like paddle pops. And for a chocolate-y twist on fairy bread, try making yummy Nutella fairy bread.
This is a great recipe to make with kids who will love rolling the mixture into balls and pressing it into discs using a glass. Also try making easy no-bake Nutella bars with them, and scrumptious Nutella twists - which are simply puff pastry and Nutella yumminess.

Third Recipe To Make Kids Biscuits:

Prep Time:
10 mins

Cook Time:
30 mins

Ingredients:

3/4 cup (120g) self-raising flour, sifted
1 1/4 cups (285g) white sugar
1/2 cup cocoa, sifted
3 eggs, lightly beaten
2 tsp vanilla extract
3/4 cup (180g) butter
1 pkt (200g) Tim Tams

Method:

Step 1. Gather all ingredients together. Line a slice tray (15cm x 30cm) with baking paper and set aside. Preheat oven to 200°C (180°C fan-forced).
Step 2. Place flour, sugar and cocoa in a bowl and mix together. Add eggs, vanilla and butter and whisk until combined. Place 4-5 tablespoons of brownie mixture into the tray and spread to cover the base.
Step 3. Place 2 rows of 5 Tim Tams on top of the brownie mixture. Pour remaining mixture into the tin and smooth over to cover the Tim Tams.
Step 4. Bake for 25-30 minutes or until lightly baked through. Cool and cut into squares or fingers and serve.

Notes:

You can use any of your favourite chocolate biscuits to hide in this brownie mixture. I do like the idea of a Mint Slice hiding in there.
Baking time on these brownies will vary on how you like your brownies. If you want them soft and gooey then 25 minutes is perfect. If you want them firmer I would bake them for 35 minutes.

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

Dog Biscuit Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photos

Dog Biscuit Recipe Biography

Source(google.com.pk)

INGREDIENTS:

2 eggs
1⁄2 cup canned pumpkin
1⁄2 teaspoon salt
2 tablespoons dry milk
2 1⁄2 cups flour (wheat is probably better!)
water

DIRECTIONS:

Preheat oven to 350 degrees F.
Blend eggs and pumpkin together; add salt, dry milk, and flour.
Add water as needed to make the dough somewhat workable.
The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl.
You will need to mix this with your hands because it is too stiff for an electric mixer.
Roll to 1/2-inch thick.
Cut into shapes.
Place 1" apart on ungreased cookie sheet.
Bake for 20 minutes on one side, then turn over and bake another 20 minutes.

Second Recipe To Make Dog Biscuits:

YIELD: Makes about 5 dozen biscuits
ACTIVE TIME: 40 min
TOTAL TIME: 9 1/4 hr

INGREDIENTS:

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat flour
1 1/4 cups cornmeal
1 1/4 cups old-fashioned rolled oats
1/2 cup toasted wheat germ
1/2 cup packed light brown sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
1 cup plus 1 tablespoon water
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint leaves
1 large egg
Special equipment: a pastry or bench scraper; a dog-biscuit cookie cutter*

PREPARATION:

Pulse flours, cornmeal, oats, wheat germ, brown sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with pea-size butter lumps. Add 1 cup water and pulse until a coarse, dense dough forms.
Turn out onto a lightly floured surface and knead in parsley and mint until well distributed. Gather, then halve dough with scraper. Form into 2 balls and flatten each into a 6-inch disk.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Grease 2 large baking sheets.
Roll out 1 disk of dough into a round (1/3 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, wrap in plastic and chill until firm.) Cut out as many biscuits as possible and arrange about 1/4 inch apart on 1 baking sheet.
Gather scraps and reroll, then cut out more biscuits. Repeat with remaining dough, using other baking sheet.
Whisk together egg and 1 tablespoon water. Brush biscuits with egg wash and bake, switching position of sheets halfway through, until tops are golden brown, about 35 minutes total. Turn off oven and dry biscuits in oven overnight.

Third Recipe To Make Dog Biscuits:

Ingredients:

1 cup (255g) natural creamy peanut butter
3/4 cup (180ml) nonfat milk
1 large egg (or 1/4 cup unsweetened applesauce)
2 cups (244g) whole wheat flour*
1 Tablespoon baking powder
1/3 cup (30g) oats (either whole-rolled or quick oats are fine)
2-3 strips bacon, chopped

Directions:

Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, gently mix the peanut butter, milk, and egg together with a large spoon or spatula. Switch to a whisk to make sure no lumps remain. Add the flour and baking powder. You may need to turn the dough out onto the counter and use your hands to work in the flour. Mix in the oats and chopped bacon. The dough is extremely thick and heavy.
Using a rolling pin, roll the dough out into 1/4" thickness. Cut into shapes using cookie cutters or a knife. Arrange on the baking sheets. Bake for 18-20 minutes, or until very lightly browned on the bottom. Remove from the oven, and flip the treats to bake the other side for 10-12 more minutes.
Allow to cool completely before serving to your pup. Store at room temperature or in the refrigerator for up to 1 week. Treats freeze well, up to 2 months.

Dog Biscuit Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photos

Thursday, 5 February 2015

Best Biscuit Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photos

Best Biscuit Recipe Biography

Source(google.com.pk)

Ingredients:

Nutrition
YIELDS
10 biscuits
UNITS
US
2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1⁄4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)

Directions:

Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not over-bake.
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
You also must pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Second Recipe To Make Best Biscuits:

Ingredients:

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Directions:

Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light GOLD on top, 15 to 20 minutes.
Per biscuit: Calories: 121 ;Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 17 grams; Sugar: 1 gram; Fiber: 0.5 gram; Cholesterol: 6 milligrams; Sodium: 331 milligrams

Best Biscuit Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photos

Digestive Biscuits Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photos

Digestive Biscuits Recipe Biography

Source(google.com.pk)

Ingredients:

150 g (5½ oz) plain wholemeal flour
1 tsp baking powder
½ tsp salt
½ tsp bicarbonate of soda
30 g (1 oz) medium oatmeal
20 g (¼ oz) bran
100 g (3½ oz) dark muscovado sugar
50 g (1¼ oz) unsalted butter, cut into small pieces
4 tbsp milk, or as needed

Prep:45min

Cook:12min

Ready in:57min

Method:

Sift the flour, baking powder, salt and bicarbonate of soda into a mixing bowl, tipping in any bran left in the sieve. Add the oatmeal, bran and sugar, and mix well to combine.
Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Add 3 tbsp of the milk and stir it in well so the mixture comes together to form a soft dough. If the mixture is a little dry, add the remaining 1 tbsp milk.
Turn the dough out onto a sheet of greaseproof paper and shape it into a log about 25 cm (10 in) long. Wrap the paper round the dough and roll it gently back and forth to make a smooth shape. Twist the ends of the paper together to seal. Chill the dough for about 30 minutes. (It can be kept for up to 4 days in the fridge.)
Preheat the oven to 190ºC (375ºF, gas mark 5). Unwrap the dough and, using a very sharp knife, cut it across into slices 8 mm (1/3 in) thick. Use the greaseproof paper to line a baking sheet, and place the biscuits on it. Bake for about 12 minutes or until lightly browned.
Transfer the biscuits to a wire rack and leave to cool completely. They can be kept in an airtight tin for up to 5 days.

Directions:

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.
Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.
Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.

Second Recipe To Make Digestive Biscuits:

INGREDIENTS:

3⁄4 cup whole wheat flour
1⁄4 cup all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon cream of tartar
1⁄4 cup wheat bran
4 tablespoons butter
5 tablespoons brown sugar
1 tablespoon Crisco
1⁄2 teaspoon vanilla
3 tablespoons half-and-half cream

DIRECTIONS:

Preheat oven to 350°F.
In a large bowl, mix together the flours, bran, baking powder, baking soda, and cream of tartar with a pastry blender. Mix in sugar with the pastry blender. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with pastry blender until it is uniform and resembles really soft playdoh.
You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
Optional: spread the backs of the cooled biscuits with melted semi-sweet chocolate (as in chips - almost everyone has these for chocolate chip cookies). Set the biscuits chocolate side up on the rack until chocolate hardens.
Store in an airtight tin -if storage is even necessary! They will go fast.

Digestive Biscuits Recipe in Urdu Easy without Buttermilk in urdu without oven easy no egg halloween Pics Photos