Sentences with phrase «cm baking tray»

Butter and line a 28 cm X 18 cm baking tray with greaseproof paper; the tray should be about 3.5 cm in depth.

To make the muesli slice, pre-heat oven to 180C and line a 20 x 30 cm baking tray with baking paper.

I used a smaller 20 x 20 cm baking tray and that worked just fine.

Not exact matches

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

Hi Kristie, mine is just a standard baking tray that fits my oven, I think it's about 50 - 40 cm.

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 the palm of your hand roll the ball out into a long thin stick - I make them around 30 cm or to fit my baking tray

Press the cookie dough into the lined baking tray and even it out so that it is approximately 1/2 inch (about 1.5 cm) thick.

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

Roll out the cookie dough about 1/2 cm thick (Note 2), cut out the cookies with a cookie cutter of your choice, and place them onto the baking tray, leaving at least 1/2» (or about 1.5 cm) space between them.

On a baking tray lined with baking paper pipe 6 - 7 cm long eclairs.

Place into a piping bag with a 1 cm nozzle and pipe 2.5 cm rounds onto a lined baking tray.

Line a 12 - serve muffin tray with muffin wrappers and a 20 cm round cake tin with baking spray and baking paper

Core and chop the apple into 1 cm slices, place on a baking tray and sprinkle with the cinnamon and honey.

Prepare two round baking trays (about 20 cm diameter).

Pour the mixture on an oven tray lined with lightly greased baking paper and flatten to an even layer, about 1 - 2 cm thick.

Slice zucchini and aubergine into 1 cm rounds, cut bell pepper into 4 - 6 pieces and place them in a single layer on a baking tray (I used two trays).

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Cut the dough into 1 cm pieces and place on a baking tray lined with baking parchment 2 cm apart.

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

Line a lightly greased baking tray with grease - proof paper and press the mixture down firmly to a depth of about 1 cm.

The shape of the baking sheet or baking tray depends on what kind of pizza you want — the recipe above makes a 12 - inch (30 cm) round pizza, but you can also make a square or rectangular pizza.

+ Spread out the seeds mixture in one big piece on a baking tray with some unbleached parchment paper, leaving it about 1/2 cm thick.

Place the mixture inside a 15 cm cake tin placed on a tray lined with baking paper.

Once you have a ball shape, place it onto a floured baking tray and slowly flatten it so it's roughly 4 cm high.

Place the cookie dough balls onto the baking tray, leaving about 1/2 inch (about 1.5 cm) between them.

Cover two baking trays with baking paper and have a pastry bag with a plain tip (about 1 / 2 - inch, 2 cm) ready.

Using a spoon, scoop a heaped amount of dough onto the baking tray and flatten into a round dough so it's about 2 cm high.

Drop heaped teaspoonfuls of the mixture onto the baking trays, leaving about a 5 cm (2 inch) space around each ball of dough and flatten slightly.

Line a small brownie tray approximately 15 cm x 25 cm with baking paper.

Line an oven tray with baking paper and grease a 20 cm pavlova ring.

Slice in 1 cm thick slices and place on a non stick baking tray.

Tip the dough into the lined baking tray and use clean wet hands to even it out into a square about 2 cm thick.

3) Tip the dough into a lined baking tray and use clean hands to even it out into a square about 1 cm thick.

Take a big sheet of parchment paper and line a rectangular baking tray (approx 28 cm x 18 cm) so the parchment comes up over the sides.

Unroll the pastry onto the baking tray, leaving the provided baking paper in place, and prick the surface, leaving a 2 - 3 cm border around the edge.

* Baking tray size: mine is about 30 cm x 50 cm — the mix doesn't cover the whole tray.

Preheat the oven to 180 °C (160 °C fan oven) mark 4, then grease a 27 ° - 39 cm high - sided baking tray and line with baking parchment, greasing the parchment too.