While they are toasting, they'll making crackling noises, some seeds will
start getting golden brown and the skin on some varieties will crack.
Not exact matches
Cut out shapes with cookie cutters and bake at 350F for approximately 12 minutes or until the edges of the cookies
start to
get a light
golden brown.
I baked at 400 until it was
starting to
get to
golden brown but not ready.
Brush each scone with the egg wash and bake in the preheated oven for 18 — 20 minutes, or until the top of the scone
starts to
get golden brown and a toothpick inserted into the middle comes out clean.
First time I tried it, I let the sugar
get way too hot and the milk curdled: (Tried it again, had the warmed milk ready, and
got it right when the sugar
started to melt and turn
golden brown... BAM, worked like a charm!
Note that when you roast these too, the apple will
brown up nicely on the edges and hold its shape well, while the rhubarb will also gain a
golden hue yet slowly
start to break down a bit and
get a bit mushy — this is fine, you want them to soften completely for the finished product anyway.
Bake for about 20 minutes (oven types may vary so please adjust as you see it
start to
get golden brown.