Cube the butter then place in a food processor with the flour and sugar, pulse until it resembles find breadcrumbs.
Not exact matches
To make the crust in food processor pulse flour with sugar and salt,
then add
cubed chilled
butter and pulse until it resembles coarse meal.
Run Bullet until well - blended,
then add a few more
cubes of
butter and repeat.
1) Sift self - raising flour into a large mixing bowl 2) Cut the
butter into small
cubes and mix it with the flour, using two knives to mix the
butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture,
then place a couple of slices of ham and cheese on top,
then top with more cream cheese mixture and finally sprinkle with fresh chives
I cut the bread into small
cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of
butter over them,
then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).
Cube the
butter,
then place into a bain marie, with the chocolate.
Pulse a few times,
then add the 6 tablespoons (90g) of
cubed butter and pulse until the mixture resembles very coarse cornmeal.
Then use your fingers or the palms of your hands to press each
cube of
butter into a flat sheet.
Seven Layer Bars (Spread each layer on top of the other starting with graham crackers) Melt 1
cube of
butter in a 9 by 13 pan
then add in layers: Bake at 350 for 25 - 30 minutes.
I tucked pieces of apples and pecans between the
cubes of bread,
then added bits of
butter to the top.
If the mixture looks soupy, you can add a few
cubes of chilled
butter, or stick the whole bowl in the refrigerator for about 15 minutes and
then continue beating.
Pulse to aerate the ingredients before
cubing the cold
butter, adding it to the work bowl and
then continuing to pulse until pea - sized pieces form.
Cube your
butter into little chunky chunks,
then throw it back in the fridge for 5 minutes to re-chill.
Butter hint: I cut my butter up into cubes and then freeze for about 10 minutes to make sure it's extra
Butter hint: I cut my
butter up into cubes and then freeze for about 10 minutes to make sure it's extra
butter up into
cubes and
then freeze for about 10 minutes to make sure it's extra cold.
Toss bread
cubes with
butter in another bowl,
then add pumpkin mixture and toss to coat.
Then, take the chilled
cubes of
butter and strew them all about.
Then add the
cubed butter and use your fingers to rub the
butter into the flour so the whole mixture eventually looks like breadcrumbs.
Further reduce heat to low and
then add
butter by continuously whisking the liquid and adding one
cube at a time.
Pipe about 1/2 tsp of the peanut
butter mixture into the center of each muffin cup, on top of the cookie cheesecake filling,
then pipe the rest of each
cube with the remaining amount of cookie cheesecake filling.
Pork belly sliced into
cubes, smoked and
then thrown into a pan of beer,
butter, honey, and barbecue sauce and cooked some more until uber tender and oh so sweet!
Add TABASCO ® Sauce and
then slowly add the
cubes of
butter until all
butter is emulsified into the mixture.
You should
cube the
butter before you start (I
cubed it in the morning and
then disappeared to go to work) and store it in your fridge to keep it cold.
Cut the
butter into
cubes, and
then add it to the dry ingredients.
Cut the
butter into small
cubes and
then add them to the bowl.
Then add: 3 eggs 2 - 3tbsp fat of choice: cream, coconut oil,
butter (I use cream unless it's warm enough to use coconut oil) Blend a few seconds to incorporate all and add: 6 ice
cubes Blend till ice is crushed.
Suggestion for future use: Our favorite thing to do is to warm the jar all the way thru and
then pour the Coconut
Butter into ice
cube trays.
Cut the
butter into small
cubes then scatter over the flour mixture.
I sauteed the butternut squash
cubes in some
butter, garlic, and salt for a few minutes on the stove top,
then popped the pan in to my oven at 400 degrees F to finish them to a soft texture ready for mashing.
Fry the spring onion and frozen peas in some
butter until soft, and
then add in the boiling water with a stock
cube.