Sentences with phrase «sheets shape dough»

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat.

Not exact matches

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15shape about 2 cms thick Cut dough into slices Bake for 15 mins

Once ready, heat up enough oil at 350 degrees in a pot, roll out the dough, cut the donuts, shapes and sides you like and fry 2 minutes on each side and place in a sheet with some towel paper.

Cut the dough into the shapes of your choice and transfer to the baking sheets.

With a cookie cutter cut out shapes and place them on a cookie sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of dough!

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Note: If the cookies are soft, place the baking sheets with the unbaked cookies in the refrigerator for about 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Then the shapes are transferred to another baking sheet, with the extra trimmed dough removed and placed on a separate baking sheet.

Shape into balls, (approximate golf ball size) and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.

Cut the dough into 8 pie shaped wedges and move to a baking sheet.

I typically spend about 10 - 15 minutes shaping the cookie dough once I've dropped it onto my baking sheet to make the cookies look perfect for my photos.

Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on your parchment lined baking sheets.

Divide dough in half, and shape into two long, flat logs of dough on a sheet of parchment paper.

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

1) i sandwiched the dough between 2 sheets of saran wrap, rolled it flat to about 1/2 ″ and froze it flat for ~ 1 hr 2) i cut out my shapes and spaced them out on my baking pan, then stuck the pan in the freezer again for ~ 1 hr.

Scoop and shape 2 tbsp of dough into balls and place on a cookie sheet 2 inches apart.

The rest of the dough / batter I plopped in blobs on the silicon baking sheet, wet my hands, and shaped them into buns.

Dough may be shaped into a 14 ″ x 10 ″ rectangle on a greased baking sheet.

I halved the recipe, rolled the dough between two sheets of parchment to about a 3 / 16th thickness with no regard to shape.

Shape dough into an 8 - inch round loaf; place on a baking sheet coated with cooking spray.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Transfer to the baking sheet and curve the top of the dough into a candy cane shape.

Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.

Remove the top sheet of parchment (carefully so you don't tear the pastry), tip the pastry into the pie plate, remove the other sheet of parchment and then use your fingers to shape the dough into the plate and repair any boo - boos that might have occurred during the transfer.

Press the dough into a 9 - inch round or square baking pan (or shape into a 9 - inch square on a baking sheet).

Using a 3 - inch heart - shaped cookie cutter, cut out heart - shaped pieces of dough and put on the prepared baking sheet.

Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sShape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sshape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.

Then roll the dough into small bites (balls about 1 inch thick) into a round shape and place on the prepared plate or parchment paper - covered sheet pan.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Use your hands to shape the dough into 2 - inch squares that are about 1/4 inch thick and place them on the prepared baking sheet.

Using the cookie cutter of your choice, cut the dough into desired shapes and place on a baking sheet, leaving a couple inches between the cookies for spreading.

If you decide to substitute butter for the shortening, for a nice chewy cookie, I would chill the cookie dough before cooking to help the cookies keep their plump shape and not flatten out on the cookie sheet.

Shape dough into two rolls the length of the sheet pan.

When you're getting ready to bake, preheat the oven to 375, line two baking sheets with parchment paper, and remove dough from the fridge (you want it to warm up slightly before you start shaping them — about a half an hour).

Divide dough into two roughly even pieces and roll each one out into an oval / round shape on a large baking tray between two sheets of baking paper (you may need two trays depending on how large your pizza bases are).

Cut the dough into the desired holiday shapes of trees and Santa's reindeers and place the pieces on greased baking sheet, baking for 8 minutes until they become lightly brown.

Firstly, I had to chill the dough in the fridge before I could roll it out (it was way too sticky) and then after rolling out sheets of dough, I had to put them back in the fridge to chill again before I could cut out shapes (again, way too sticky.)

Cut dough into 8 pie - shaped pieces (or use a 1-1/2 inch to 2 inch round cookie cutter to cut out scones) and transfer to a baking sheet.

Use a cookie scoop to evenly distribute cookie dough onto a cookie sheet... or just wing it if you don't care about perfect shapes.

You could also try rolling out the dough and using a large circle cut out and a small circle cut out to make doughnut shaped circles and placing the cut outs onto a baking sheet.

Place them on your prepared baking sheet, and either simply flatten and shape them you're your hands, or use the old peanut butter cookie trick — dip a fork in sugar and use it to press down the dough for that criss - cross top.

You have two options from here: option # 1 - you can use a pizza cutter or knife and simply cut into strips and then cut the strips into squares or option # 2 — you can use a cookie cutter and cut out small shapes, place those shapes on a baking sheet lined with parchment then re-roll the scraps and repeat the cookie cutter option until all the dough is used.

If you use option # 2 (which is much cutter, but takes more time) after all the dough has been cut and shapes are on the baking sheet, sprinkle with additional salt and bake for 18 - 20 minutes.

Dump the dough out onto a sheet of parchment paper then knead together and form into a rough brick shape.

Shape dough into 1 1/2 T sized balls and place on a baking sheet.

Form the dough into the skinny biscotti log shapes on each baking sheet.

Then I formed the dough into an oval shaped log and placed it on the baking sheet, and flattened it until about 1 and 1/2 centimeters thick.

I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn't work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F).