Sentences with phrase «roll the ball onto»

8) Place rolled balls onto a baking tray lined with baking paper 9) Glaze the balls with two beaten egg yolks before placing the tray into the oven 10) Bake for 25 minutes at 170 deg cel or until tops the tarts are golden brown

The more spaces you can roll the ball onto the higher your combo gets and the more points you score.

Achieve this goal by rolling a ball onto one of the playfield's many paths.

Not exact matches

Once the dough has formed a nice ball, turn it out onto your flour surface and roll it out to 1/8 -1 / 16 ″ thickness.

Portion the sausage ball mixture into tablespoon size pieces (I use a cookie scoop to do this) and roll into balls using your palms before placing them onto the baking sheets.

I rolled out a small ball of dough in my palm and pressed it onto the parchment paper, then used my fingertips to flatten it into a circular shape.

Just make sure the dough is patted down with enough flour so that it isn't tacky, and throw down a generous layer of cornmeal onto your baking sheet - the dough should roll around on the cornmeal like it is on a bed of tiny ball - bearings.

Turn dough out onto a lightly floured surface and gently stretch out to an oval about 1 cm thick and sprinkle with the drained soaked fruit (and slivered almonds, if using), then roll and fold dough into a ball.

Roll each cake ball in the dark chocolate, place back onto the parchment lined baking sheet, then top with coconut or sprinkles.

Wet your hands to prevent the dough sticking to them and scoop 2 tbsp sized balls of dough onto the prepared parchment paper, rolling them into round - ish balls between your palms.

Once the dough has chilled, split ball in half and roll out onto a lightly floured surface until it is 1 / 8 - inch thick.

Using a spring - release 1 tablespoon scoop or a 1 tablespoon measure, scoop out 1 tablespoon of dough, roll it into a ball in your hand, and place the ball onto the greased baking sheet.

Transfer the ball of dough onto a picee or parchment or wax paper, cover with another sheet of parchment paper, and flatten to 1/4 inch thickness with a rolling pin.

Using a cookie scoop scoop onto prepared cookie sheet, roll between my hands into a ball so they are all uniform.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.

Scoop some of the dough, about a golf ball size, onto the palm of your hand and roll to make a ball.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5 cm (3in) apart (I rolled into balls and pressed slightly before baking).

Mix until smooth, roll into teaspoon sized balls, then place them onto your lined plate.

Using two spoons or a cookie scoop, spoon generous tablespoon size balls of dough onto the sugar set aside for rolling.

Scoop 1 - 2 tbsp of the dough at a time, roll into a ball then gently flatten onto lined baking tray.

Roll into balls that are about 2» in diameter, then flatten into a burger patty between your hands or onto a cutting board, or my favorite way, between two pieces of parchment paper (great for not sticking).

Take one ball of dough and gently roll out onto lightly floured surface (I recommend dusting surface with masa flour).

Form the dough into a ball and roll it out onto a lightly floured surface.

Roll 1 leveled tablespoon of the mixture into a ball and place 2.5 cm (1in) apart onto prepared sheets.

After dough has chilled, roll into small 1 ″ size balls, roll dough balls in remaining sugar until fully coated, then drop onto nonstick cookie sheets -LCB- approx. 2 ″ apart -RCB-

Be sure to form decent - sized cookies (this recipe only makes about 12 cookies) and just drop them onto the sheet... no rolling into a ball, and no flattening.

Roll all the balls onto the shredded coconuts.

Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart,

9) Place the ball of pizza dough onto a sheet of parchment paper, and use a tapioca - floured rolling pin to slowly roll the dough out into a thin circle — the thinner the crispier your crust will be.

Scoop out cookie dough about the size of a heaping tablespoon, roll into a ball, and place onto a parchment lined cookie sheet.

Roll into small balls and chuck onto a baking paper lined tray.

The mixture should still be sticky enough to roll into balls (stickiness will depend onto moisture content of the dates to start with).

Generously flour the prepared parchment paper (off of the baking sheet) or a pizza peel, and roll out the ball of dough onto the surface at approximately 1/4 inch thick in the shape of your choosing.

Roll cookie dough into balls about 2 tbsp of dough each, place onto prepared baking tray and flatten with a fork or your fingertips

If rolling into cocoa powder or shredded coconut, spread cocoa or coconut onto a plate and roll the date ball in whichever ingredient you are using.

Using a 1/4 cup cookie scoop, drop the dough onto the prepared baking sheet then roll into round balls, if desired.

Take heaping tablespoons of dough, roll into a ball and flatten slightly onto the baking sheet.

Roll teaspoons of the mixture into balls and place onto a baking tray leaving enough space for the biscuits to spread.

Use a 1 1/2 tablespoon scooper to drop dough onto a plate, or your hands to roll into balls.

Once oven is preheated, spoon out about 2 tbsp of dough, roll into a ball and place onto the prepared cookie sheet, flattening slightly with your fingertips

Turn the dough onto a floured surface, divide it into 2 balls and using a rolling pin roll the dough into two 11 inches rounds.

Roll your mixture into balls, about a heaped tablespoon in size and place each ball onto your baking sheet.

Divide into 20 pieces, roll into balls and press onto a baking sheet.

Roll cookies into balls and place onto a cookie sheet placed on a baking tray.

Using a 1 1/2 tablespoon scoop, drop the bites onto a baking sheet lined with parchment paper and roll with your hands to form round balls.

Roll the dough into golf - ball sized balls, around 2 tablespoons, and place onto the baking sheet.

Start rolling all of your falafel balls and set them onto a cookie sheet.

Using slightly damp hands, roll one heaping Tablespoon of dough into a ball, then press onto baking sheet.

Roll out dough ball # 3; open lid, remove # 1 onto your serving dish; brush # 2 with butter and flip; add # 3 to the pan and close lid.

Once ready to bake, roll dough into 1 - inch balls and place onto ungreased cookie sheet.