Sentences with phrase «pastry cutter»

Cut in margarine using pastry cutter, 2 knives, or your hands.

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

To prepare crust, mix flour and salt in a large bowl, then cut in vegan butter with a fork or pastry cutter until well combined.

Roll out the pastry and cut circles with a round pastry cutter or a glass depending on the size required.

Cut 18 circles with an 8 cm pastry cutter, spacing each about 2 cm apart.

Cut in the cacao butter with a fork or pastry cutter then mix in almond butter, raw honey, cacao nibs and sea salt.

I was wondering, I have a small food processor, would this recipe work using the old fashioned pastry cutter?

Using a fork or pastry cutter blend in the butter, vanilla, and egg.

Using a 3 - inch circle pastry cutter, cut 12 circles out of the dough.

They even use the antique pastry cutter that his mother handed down to my daughter.

In a medium bowl, combine butter, remaining syrup, and flour and use pastry cutter or fork to press until a gooey dough forms.

Mix dry ingredients together and cut in oil with pastry cutter or use your hands until just blended.

You will also need two solid baking sheets measuring 14 x 11 inches (35 x 28 cm), lightly greased, and a 6 inch (15 cm) plain pastry cutter.

I used a fluted pastry cutter to slice them into long, elegant straws, but they also would have worked as squares, rectangles or rounds.

Draw around two different size circles — I used pastry cutters as I have a collection of different sizes — so choose a larger one and one two steps smaller.

Cut out shapes using pastry cutters and carefully arrange on the baking trays and bake for around 30 minutes until golden.

Rub butter into flours with pastry cutter or fingertips to form a coarse meal.

Using a 2 1/2 - inch round pastry cutter, score the dough to make sure you can get 6 pieces.

Using a 4.5 cm pastry cutter, cut out rounds from the cobbler dough; you should get around 32.

GRATE YOUR BUTTER — instead of cutting your butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the flour.

Put the shredded butter in the flour mixture - no need to use a pastry cutter since the butter is super fine - just toss to coat.

Use a pastry cutter or knife to cut the butter into small pieces and incorporate into the flour until the butter / flour / vanilla mixture is the consistency of small peas.

Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.

Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal.

Add in the cold butter and mix together with a fork or pastry cutter, breaking apart the butter.

I use a pastry cutter at first and start blending the shortening into the dry mix.

Using pastry cutter or 2 knives, cut in oil until mixture is crumbly.

Add the butter slices and cut into the flour with a pastry cutter until no butter is visible and it can be pinched into a clump.

In a large bowl, add the flour and then cut in the butter with a pastry cutter or flour until there are pea sized chunks.

Cut in the refrigerated butter using a pastry cutter.

Add the butter, and using your hands or a pastry cutter, cut the butter into the flour mixture until the butter is the size of peas.

Add the cubed butter to the bowl with the flour mixture and with your fingers rub the butter into the mixture until the butter forms into pea - sized clumps (you could use a pastry cutter).

Using a fork or a pastry cutter, «cut in» the butter until it looks like large crumbs.

Cut in the margarine with a pastry cutter, until the mixture is like pebbles.

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

If you are going old school on this, use a pastry cutter to achieve the same result.

Using a pastry cutter or 2 knives, cut in the butter until it resembles small peas.

Add the honey and butter and use a pastry cutter to blend until crumbly.

Dump the butter into a bowl and use the pastry cutter to work out the rest of the buttermilk.

Pour in a tablespoon of water and then work it into the butter with the pastry cutter.

Using a pastry cutter or two forks, cut in the butter until the mixture resembles course crumbs.

Add the egg yolk and sugar mixture and with the aid a pastry cutter, work the mixture until everything is incorporated.

I scrape off the pastry cutter and just keep cutting, pouring off more buttermilk as it comes out.

Add butter and uses a pastry cutter, two knives or fork to incorporate into flour mixture.

Using a pastry cutter, cut in the butter or coconut oil until the chunks of dough are the size of peas.

Combine ingredients for streusel topping in a medium bowl and combine with a fork or pastry cutter to create a crumbly topping with the butter evenly distributed; set aside.

If you're using a pastry cutter, just whisk the flour and salt first.