Not exact matches
You can dip your fingertips in cool water and press the ball
of dough into a flat
circle for each cookie.
Doing your best to form a
circle, roll out the
dough so it extends about about 1/2 an inch farther than the circumference
of the pie pan you're using (this amount
of the
dough works best
for a 9 inch pan, 9.5 inches at most).
Divide
dough into 4 balls, and roll with a lightly floured rolling pin into
circles (2
circles for the bottom, 1
circle for the top
of the apple pie and one
for decorating or strips
for the second pie).
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
We cut out round
circles with a cookie cutter or the top
of a champagne glass, and then placed the
dough circles on a greased baking tray, before baking them
for about 20 minutes until the tops turned golden.
Roll out your
dough to about 1/2 inch thick and cut it into 3 1/2 inch
circles (I used the top
of a glass
for this, you can also use a biscuit cutter).
1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the
dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit
for 10 — 15 minutes 5) Place the ball
of dough on a piece
of tapioca - floured parchment paper, and flatten it into a
circle by using a tapioca - floured rolling pin until
dough is about 1/4 inch thick.
Scoop the
dough onto a large sheet
of parchment paper, cover with another piece
of parchment, squish the
dough down into a 1/2 inch thick
circle, and place in the fridge to chill
for about 30 minutes.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the
dough starts to come together 3) Shape the
dough into a ball on a cool, flat, floured surface 4) Flatten
dough into a disc and then wrap in plastic wrap, and chill in the refrigerator
for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest
for a while 7) Pre-heat oven to 180 deg cel 8) Once
dough has chilled, roll pastry
dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the shape
of a
circle, starting from the outermost part
of the
circle, until you reach the inside 10) Fold the edges
of dough over the filling and then sprinkle the
dough with a bit
of sugar 11) Bake
for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
10) Place the
circle of pizza
dough (on the parchment paper) on top
of a pizza pan or round baking sheet, and bake
for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up
for 5 minutes and
for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley on top
of the pizza, cut and serve.
Place
dough circles on the prepared baking sheet and bake
for 12 - 14 minutes until a toothpick inserted in the middle
of a scone comes out clean.
Place the
dough circles on the prepared baking sheet and bake
for 12 t0 14 minutes, or until a toothpick inserted in the middle
of a scone comes out clean.
So, the hardest part
of this recipe
for me was forming the
circle with the
dough.
J rolled out the
dough for us making it quite thick (well we don't want it to crack with the heat
of a mug on it) and then using a circular cutter (I have a set
for pie making) we cut out 3
circles (one
for us to keep).