Sentences with phrase «balls on baking trays»

Roll the mixture into 8 balls and place the balls on a baking tray lined with parchment paper.

Place cookie dough balls on baking tray and flatten them halfway with your hand, leaving one to two inches in between each cookie disk.

Not exact matches

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

Using moistened hands, shape the mixture into walnut - sized balls and place on baking trays lined with parchment paper.

Line a baking tray with parchment paper, scoop out small balls of the dough and place with enough space on the baking tray.

Use a tablespoon measure to scoop spoonfuls of the mixture, smooth them with your hands to form flattened balls and put on to a baking sheet / tray lined with parchment or a cookie sheet.

Drop one level of tablespoon of mixture at the time (spaced them out) onto the baking paper on a baking tray and brush a bit of battered egg on top of each ball.

Leave for 5 - 10 minutes to cool slightly then scoop balls of the mixture using a cookie scoop or spoon and place on the prepared baking trays.

Working quickly, place the balls on a lined baking tray and cover with plastic wrap for 45 minutes until puffy.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

You can also freeze the cookie dough balls before you bake them, by place them on a plate or tray and then placing that tray in the freezer.

Scoop the mixture into 1/4 c balls or patties and place on a baking tray lined with parchment paper.

Form meat mixture into small balls (approx. 1 inch diameter) and place on the baking tray.

Line a baking tray with baking paper and spoon on balls of the mix, flattening slightly.

To freeze these, Place un-cooked balls flat on a baking tray, once frozen transfer into a ziplock bag and place back into the freezer.

Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper lined baking trays.

Roll the dough into 12 balls and slightly press them down on a with baking parchment lined tray.

With an ice cream scoop (or 2 teaspoons) form small balls of dough and place on a baking tray lined with baking paper.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Start shaping each ball of dough into the shape of a long and thin breadstick, between 6 - 8 inches in length, transfer each breadstick to a baking tray lined with parchment paper, then lightly brush some extra virgin Spanish olive oil on top of each breadstick and top off each one with some coarse sea salt

Then with a little more flour roll the balls slightly flat and leave to rise covered on baking trays lined with non-stick paper for about 1 1/2 hours until doubled in size.

Roll the mixture into little balls and place on a baking paper lined tray and place into the freezer.

Split the dough into 12 equal sized pieces, shape them into balls and place on a lightly oiled and lined baking tray.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

With clean and wet hands, shape little balls of the mixture, put them on a tray covered with baking paper, and flatten them a bit.

Roll the mixture into balls (to make your life easier wet your hands so it won't stick as much) and place them on the baking tray.

Press the balls into cookie shapes and place on a baking tray / plate.

Once the dough is chilled, roll into balls using WET hands and place on lined baking tray.

She'd then arrange these little perfect yellow balls (which look like full golden moons) on a parchment paper - lined baking tray, then paint them with liquid egg yolk until they start to shine like the sun.

Divide the dough into tablespoon sized balls, place on the baking tray, and gently flatten.

Then roll the mixture into little balls and place them on a baking tray (preferably line with baking paper), press them flat a little, and pop them into the fridge (or your mouth).

Roll the mixture into balls and place on the lined baking trays.

I also decided to bake the felafel's instead of fry them as it's so much quicker to simply roll them into balls, place on a tray and simply close the oven door on them.

Roll in to balls and place on a baking tray, press down lightly with the back of a fork, place in the oven and bake for 10 - 15 minutes or until cooked.

Using your hands, form small balls and press down to a cookie shape on the baking tray.

Roll the yogurt into golf - sized balls, lay on a baking tray and put them in the fridge for another 2 - 3 hours.

Once placed on your baking tray, flatten the balls into a cookie shape and place in the oven to bake for 8 - 10 minutes.

Create small balls of your cookie dough and place on your baking tray.

Using your hands or a spoon (i'm a hands on girl) form small lumps / balls + place on the baking tray.

Slightly push down on each ball of dough to give it a circular shape, each cookie should be about 1/2 thick, then add the baking tray into a pre-heated oven, bake only option 175 C - 375 F between 14 - 16 minutes, once baked take the cookies out of the oven and let them cool on the baking tray for 1 minute, then transfer to a wire rack

Roll meatballs into balls and place on a baking paper - lined tray.

Scoop the paste (I've used 1 tbsp measure) and roll into small balls using your hands, then place on the baking tray.

Place the balls of dough on the prepared baking tray around five inches apart and sprinkle the tops with oregano, then bake the dough for 15 to 20 minutes until the bottoms are golden brown.

Roll heaped tablespoons of the mixture into balls and place on lightly greased baking trays lined with non-stick baking paper.

Roll cookies into balls and place onto a cookie sheet placed on a baking tray.

Roll spoonfuls of cookie dough into balls, place on the lined baking trays and lightly press into a cookie shape.

Place the balls on two baking trays lined with baking paper.

• roll walnut sized balls of dough and place them on the baking tray, (you can really pack them in here as they are going into the fridge to rest) sprinkle with salt flakes, cover with plastic wrap then refrigerate for at least 24 hours, and a maximum of 72.

Roll the dough into balls and place on a baking tray (lined with parchment paper) and cover with cling wrap.

Form into small balls, flatten and place on baking trays with enough room for spreading 5.