Sentences with phrase «rolling pin until»

In a ziplock bag crush you cookies with a rolling pin until they are the consistency of a very fine crumb.

With the wax paper sheet on top of the ball, roll out with a rolling pin until the dough is 1/4 inch thick.

Place an additional sheet of parchment paper over top of the dough and roll out with a rolling pin until you get the desired diameter for your pie plate.

Roll out the dough using a rolling pin until it is an even thickness (about 1/4 inch thick).

Next we rolled it with a rolling pin until it was about 1 - 2 cm thick.

Transfer to a resealable bag, seal, and crush with a rolling pin until finely ground.

(Alternatively, you can roll out sheets lengthwise with a rolling pin until 1/16» thick.)

If you don't have a food processor you can place the whole graham crackers in a resealable plastic bag and bash them with a rolling pin until they are broken into crumbs, pour the crumbs into a bowl and mix with the sugar and butter.

Alternatively, place pretzels in a Ziploc bag and beat with a rolling pin until crushed.

Cover your counter in a little extra flour before rolling out your dough with a rolling pin until it's thin and smooth.

Roll the dough with a lightly floured rolling pin until it's 1⁄8 to 1⁄4 inch thick (the thinner you roll the dough, the crispier the cookies will be).

Roll out using a rolling pin until 1/4 inch thickness.

Place the ball on a piece of parchment paper and roll with a rolling pin until you have a large rectangle, just less than 1/4 inch thick.

Place the ball on the cookie sheet and roll with a rolling pin until you have a large rectangle, just less than 1/4 inch thick.

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Put dough on a flat, thoroughly floured surface and roll out with rolling pin until it is thin, turning as needed, so flour coats both sides and dough is no longer sticky.

Roll out the first ball of dough with your favorite rolling pin until it's a 1 / 8 - inch thick round.

Place the pretzels in a baggie and smash with a rolling pin until they are all crumbs.

If you're after a finer crumble, you can toss them in a Ziploc and whack a few times with a rolling pin until you get the texture you're after.

Place the chicken on a cutting board and pound it with a smooth meat tenderizer or a rolling pin until it is flat.

If you don't have any of the above just put the ice in a resealable plastic bag then put that in another larger resealable plastic bag and give it a few good whacks with a rolling pin until the ice is in tiny pieces.

Roll out with rolling pin until desired thickness.

To make the cracker crumbs you can place the crackers in a food processor and run until they are crushed or place them in a ziptop bag and roll over them with a rolling pin until they are crushed.

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

On a floured surface, roll out a softball size piece of dough with rolling pin until very thin (thickness of CD or less).

Flour a flat surface, and roll out the dough using a floured rolling pin until the dough is approximately 1/4 to 1/2 inch thick.

Beat the butter with a rolling pin until it flattens into a square that is about 1 inch thick.

If you don't own a food processor you can crush the freeze - dried strawberries in a resealable bag using a rolling pin until they've reached a fine powdery consistency.

Put the cereal in a large ziplock bag and gently roll over it with a rolling pin until the cereal is coarsely crushed into bits, resembling panko in texture.

Place the graham crackers in a zip - top bag, seal bag and mash with a rolling pin until the crackers are reduced to fine crumbs.

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 chives

Roll the dough out with a rolling pin until it is 1/4 — 1/2 inch thick.

Not exact matches

Then cover the top of a counter and a rolling pin in buckwheat or brown rice flour and roll your mixture out on it until its nicely thin and perfectly smooth.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

With a rolling pin roll out the dough, or use your hands to pat it out until 1 / 2 - inch thick.

Next, flatten the plantains with a rolling pin then put back in the oil until browned.

Roll out dough with a floured rolling pin, until the dough is ⅛ inch thick.

With the aid of a rolling pin, roll the dough between the sheets until you obtain a thickness of 3mm / 0.1 in.

Close it getting all the air out, and pass your rolling pin over it until you have fine crumbs).

With a rolling - pin evenly flatten the dough until it's about 3/4 ″ thick.

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2» larger in diameter.

Roll the dough flat with a rolling pin in - between the two sheets of wax paper until the dough is about 1/4 inch thick.

If you've got a sturdy table, a rolling pin, a ziploc bag and some time, you can put the nuts / flour in the bag and roll them on your sturdy table until they're finely ground.

5 / Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick.

Use a rolling pin and roll out until the dough about 1 / 8 - inch thick.

Use a rolling pin to roll out half of the dough until it's about 1/3» thick.

using a lightly floured rolling pin, roll the dough out until it's about 1/2» thick, sprinkle the top with sprinkles, and then continue rolling until it is 1/4» thick.

Using a rolling pin, roll the dough out until it is 1/4 ″ thick.

Going back to each round, take a small rolling pin or dowel and, keeping away from the very center (leaving a nickel or quarter size area of thickness in the center), roll the wrapper from near center toward you, spin 1/4 turn, do the same all the way around until it's about 3 1/4» in diameter with a slightly thicker «belly» than the rest of the circle.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut