Sentences with phrase «cm square tin»

I would recommend either a 20 cm or 22 cm square tin.

Butter a shallow 23 cm square tin.

We have tested the recipe with the size provided and can confirm it works using the 18 cm square tin.

Prepare a 20 cm square tin by lining it with greaseproof paper.

Line a 20 cm x 20 cm square tin or 16 cm x 30 cm rectangular tin with baking paper.

Lightly grease an 8 inch / 20 cm square tin and line it with parchment paper leaving a little overhang so it is easy to get out later.

For the base I used a 20 cm x 20 cm square tin and pressed the base out to roughly 5 mm thick.

Not exact matches

Take an 8 inch (20 cm) Square cake tin and line it with baking paper.

Prepare a 20 cm square baking tin by lining with parchment paper or foil.

I also batch - baked them in a 23 cm square cake tin, Australian style, rather than making individual buns which everyone also liked.

Preheat oven to 170 C and line two identical baking tins with baking paper (squared 23 cm or sandwich tins)

I used a square tin but the recipe only fills half the tin (23 cm).

Any tips for doing this instead of square in a round tin cake pan (28 cm)?

Preheat the oven to fan - assisted 160C / 180 C / 350F / gas 4 and line the sides and base as well as oil a 20 cm (8 inch) square tin.

Leave to set in the freezer for 30 minutes, then remove from the tin and cut with a large serrated knife into 5 cm (2 inch) squares and serve.

Line a square 20 x 20 cm tin with non-stick baking paper.

Grease a 20 cm square loose - bottomed cake tin and line with baking paper.

Leave to cool completely in the tin then cut into 30 rectangles, each 5 x 4 cm (2 x 1 1/2 inch), or make 48 small triangles, by cutting 5 cm (2 inch) squares diagonally in half.

Line a small tin or container with baking paper (my tin was about 20 cm square).

Grease a 20 x 20 x 5 cm square ovenproof tin.

Oil and line the base and sides of an 18 cm square cake tin with baking parchment.

FOR THE BROWNIES: Heat oven to 180C / fan 160C / gas 4, then grease and line a 20 cm square brownie tin.

Butter and line the base and sides of a 22 cm square cake tin: cut 2 strips of baking parchment the width of the tin and longer than the base and sides, and fit into the tin each way and up the sides.

Line a 21 or 22 cm square, shallow baking tin with baking parchment.

I used a 22 cm square baking tin to make these With the tapioca flour you can substitute rice flour, arrowroot flour, buckwheat flour or alternatively just use a little extra cacao (the brownies become a little more bitter dark chocolate in taste but should still work!)

[I use a 23 cm square baking tin].

Prepare a cake tin or baking dish with a diameter of approximately 20 cm (you could use a square dish of similar proportions).

Prepare a 20 cm square cake tin by greasing and lining it with baking parchment.

Line a 23 cm square baking tin with foil and oil lightly with vegetable oil.