Sentences with phrase «cut with a butter knife»

When the mixture is set, cut with a buttered knife or cookie cutters and roll the marshmallows in powdered sugar.

The cauliflower is ready when it has turned a slightly golden colour and can easily be cut with a butter knife.

Feel right at home with our ultra-premium home - made quality bone broth that gels so thick you can literally cut it with a butter knife.

Not exact matches

:) Yes, you can cut in butter with two knives.

Using a stand mixer with the paddle attachment, a pastry blender, or two knives, cut the butter and almond paste into the dry ingredients until it resembles sand.

Cut into squares with a well buttered knife, cutting straight down into them, don't try to «saw» them.

Cut the butter into the flour mixture with a pastry blender, your fingertips, or two knives.

Brush the top layer of phyllo dough with butter and using a very sharp knife cut the baklava into either squares or diamonds that are about 2 or 3 square inches in size.

Cut in the cubed butter, either with a pastry cutter or with two knives or with your fingers, which is how I do it.

Make the pastry by cutting the butter into the flour with a knife.

Uncover pan and cut the dough (with pastry scraper or butter knife) into 8 equal wedges.

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 chiCut 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 chicut 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 chicut 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

Cut the butter with a pastry knife until the mixture becomes crumbly (alternatively you can use a food processor).

I changed a few things... melted the butter and mixed it with the sugar and cinnamon instead of on top of the butter... worked fine... shared with friends... I have more new friends now... thanks;) BTW using the thread to cut the dough.excellent tip... cutting soft dough with a knife was a pain...

With a pastry blender... or in a pinch, two butter knives, cut the butter into the flour mixture until there are no pieces that are larger than a pea.

To get the crumbly texture cut cold butter into the dry ingredients, either with a pastry knife or by pulsing it in a food processor, until all the butter chunks have been worked in.

Cut in butter with a fork, two knives, or a pastry blender until mixture is crumbly.

Cut in the butter with two knives until the mixture resembles coarse crumbs.

Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.

The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender just like the originals.

Add cold butter cubes and cut in with pastry cutter or two knives until mixture looks like course crumbs.

Add butter and cut together with a pastry blender or 2 knives until pea - sized bits form.

And if you are too lazy (like I am) to rub butter with you fingers, cut it into little bits with a knife, put it and the flour in the largest bowl you can find and give it a good whirr with a handmixer.

Place in slices of butter and with a pastry blender or two knives, cut in butter to mixture until crumbly.

Cut 150g cold unsalted butter into 250g flour (half wholemeal, half white) with a knife then rubbed it between my fingers until the mixture resembled breadcrumbs.

Cut in butter with pastry cutter or two knives until mixture resembles bread crumbs.

(It's easiest to cut when cooled, using a knife buttered and dusted with sweet rice flour or potato starch).

Cut in 1/2 cup (1 stick) chilled butter, either with your fingers, a pastry blender or two table knives.

instead of cutting butter in with a pastry blender or pair of knives, freeze it and then grate it in over your flour etc. with a cheese grater.

Sift the dry ingredients together and cut in the butter with a butter knife (or pastry cutter if you have one).

Cut in butter with a pastry blender or two knifes until mixture is crumbly.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Cut butter slices into flour mixture with a pastry cutter or two knives until it looks like coarse crumbs.

To cut the fat into the flour first measure out 6 Tbsp of butter and break it into small pieces (with a knife or your fingers).

Add butter to flour mixture, cutting in with a pastry blender or knife until the butter is distributed through the mixture in small crumbs.

Cut in butter with a pastry knife or just two knifes, working together.

With pastry cutter or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.

Cut butter into flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs.

Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state.

With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes.

Cut in the butter with a pastry blender or two knives used scissors - fashion until the butter is the size of small peas.

Cut in the butter with a pastry blender or two knives, then stir in the dried fruit and / or other additions.

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)

Cut in the butter with a pastry blender, knives or food processor until pea sized clumps form.

The pumpkin is cooked when you can easily cut the flesh with a butter knife.

Cut in the butter, using a pastry cutter or two knives, until the mixture resembles coarse meal with a few larger chunks.

With a pastry blender or two knives, cut in butter until mixture is crumbly.

I made this with my blender, and cut in the butter the old fashioned way, with two knives.

Cut in the half stick of butter with a knife.

With a pastry blender or 2 knives, cut butter until crumbly.