Sentences with phrase «roll the balls slightly»

Then with a little more flour roll the balls slightly flat and leave to rise covered on baking trays lined with non-stick paper for about 1 1/2 hours until doubled in size.

Not exact matches

Use a cookie scoop or roll slightly so it forms a ball.

Sandwich dough between wax paper with a slightly floured surface, gently flatten the ball of dough with a rolling pin.

The dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand

Take a slightly rounded Tablespoon of meat mixture and roll it into a ball, using your hands.

Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray.

Scoop heaped tablespoons of the mixture out and roll in to balls (tip: it's easier if you wet your hands just slightly; the mixture won't stick to you as much then!)

Then gently roll the dough into a ball and flatten slightly.

Shape the dough into 1» balls, roll in the sugar and cinnamon, then flatten slightly on the cookie sheet.

Scoop the dough by the 1/2 tablespoon (1 1/2 teaspoons), roll it into balls, and flatten slightly.

• For chewy - inside & crispy - outside cookies - roll dough balls, then slightly flatten to 1-1/2 to 1-3/4 inch diameter.

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).

, roll into balls and flatten slightly with a fork.

Using slightly damp hands if necessary, roll the chocolate tahini dough into large bite sized balls, about 1.5 - 2 tablespoons worth of dough.

I like to roll mine slightly in my hands to reform into a ball shape but this isn't necessary.

With slightly damp hands, roll small clumps into balls not more than 1 inch in diameter and arrange on a small plate.

Roll the dough into 12 balls and slightly press them down on a with baking parchment lined tray.

Stretch and roll each portion into a smooth ball, flatten each slightly with your palm, and let the discs rest for a few minutes.

Roll a tablespoon or so of the dough into a ball, place on cookie sheet and flatten slightly.

Roll each portion of dough into a ball and flatten just slightly into a disc.

Roll each ball in crystal sugar, place on parchment lined baking sheet and gently flatten slightly.

With the help of a measuring tablespoon or an ice cream scoop, scoop out a portion of the paste and roll into a ball slightly smaller than a golf ball.

Roll into tablespoon sized balls and push down slightly with the back of your fork to make a criss cross pattern

Roll into balls, then flatten slightly and roll more to shape into eRoll into balls, then flatten slightly and roll more to shape into eroll more to shape into eggs.

Roll it into a ball, and then flatten it slightly into a disk.

Roll dough into 6 balls - 3 should be a slightly bigger size for the bodies and 3 should be smaller to form the heads.

Roll into balls and then flatten slightly.

Divide batter into 12 equal portions, roll individual scones into a ball, and flatten slightly on a cookie sheet to resemble 2 inch rounds.

I had my hands slightly damp to more easily roll the dough into balls.

Using floured or oiled hands, roll each ball into a smooth, slightly oval shape, then press into each one with a fork to flatten them slightly.

Scoop the mixture out by the tablespoon, roll into balls (it helps if your hands are slightly damp) and place in mini cupcake liners or on a plate.

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)

Roll scones into a ball and flatten slightly on a cookie sheet to resemble 3 inch rounds.

Brush a large bowl with olive olive and add the dough ball into the bowl, rolling it a little around the bowl, making sure the ball is slightly oiled.

Roll the dough into 2 - ounce balls and place on prepared baking sheets an inch or two apart; flatten slightly.

Grind oats and nuts / seeds in a food processor until they are finely chopped, add rest of ingredients and whizz until it starts to come together, you may need slightly more liquid to get it to come to this stage, you want it at the texture where you can roll it into balls.

Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.

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

Knead the dough again for a couple of minutes and then make gooseberry sized balls and roll them slightly thicker like how we do for poori.

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

Keep the balls of dough covered with a clean (just very slightly damp) dish towel until they're rolled out.

Using slightly damp hands, roll 1 Tbsp of the mixture into a ball.

Chilled dough in the freezer for about an hour and (using wet hands) rolled the dough into very small balls, placed on parchment paper lined cookie sheets and flattened slightly.

Wash your hands, coat with a bit of olive oil, then roll the chicken into 1 - inch balls (slightly smaller than golf balls).

If you prefer, slightly flatten with a spatula or roll into a ball.

Form and roll dough tightly (wet hands slightly if needed) into 1» - 1.5» balls.

When the dough has chilled, take it out of the fridge and roll into 12 balls; then slightly flatten the balls to form discs that will fit into mini muffin cups.

Drop heaping tablespoons of dough (I used my trusty cookie scoop, rolled the cookies into balls with my hands, then flattened them very slightly).

Roll each ball so that it is smooth, and slightly press down on the ball to flatten a bit when you place it back on the sheet.

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