Sentences with phrase «to flatten the balls»

With the palm of your hand, gently flatten each ball into a round.

Roll them into balls then flatten the balls with the palm of your hand.

To Roll dough: On wax paper with a floured surface gently flatten the ball of dough with a rolling pin.

Place each ball onto the baking sheet about an inch apart, then use your hands to gently flatten each ball into a cookie shape.

When you have the dough ready, roll teaspoon - size balls of cookie dough between the palms of your hands, then flatten each ball into a flat circle.

− If making cookies, flatten each ball in between wax paper.

One by one, flatten each ball between parchment paper or plastic wrap using a rolling pin, a tortilla press, or a couple of heavy books.

Use the palm of your hand to slightly flatten balls on top.

Place another piece of parchment on top of the dough and gently flatten each ball until they're 2 1/2 inches in diameter and 1/2 inch thick.

I'd probably flatten the balls down slightly before if you're keeping them in the fridge overnight.

Gently flatten each ball with the back of a spoon.

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

Then flatten the ball into a circle disc shape, about 1 inch thick.

Using the side of a silicone spatula, press to flatten the balls slightly.

Roll the dough gently to form a smooth ball and then flatten the ball to form a disc.

Gently flatten each ball of dough into a 2 1/2 inch (6.5 cm) round.

Use the palm of your hand to slightly flatten balls on top.

Then, flatten the balls between the palms of your hands.

Lightly flatten each ball with your hand.

Bring the mixture together as a ball and roughly flatten the ball with your palm and place on a small microwaveable plate.

Flatten each ball by pressing a pecan half in the center.

Use a tablespoon measure to scoop spoonfuls of the mixture, smooth them with your hands to form flattened balls and put on to a baking sheet / tray lined with parchment or a cookie sheet.

Flatten the ball onto the greaseproof paper and either shape into a round flat biscuit, or using a heart shaped cutter press the dough into a heart shape (adding the offcuts to the next biscuit so they don't get wasted!)

Cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.

Spread about half a tablespoon of jam over each little flattened ball.

Turn out onto a lightly floured countertop and knead for 30 seconds or so, just long enough for the dough to come together into a cohesive, slightly flattened ball without many cracks or fissures.

Flatten each ball out a little as it cooks.

Generously flour your work surface and working one dough ball at a time start flattening the ball with your fingers from the center out.

Evenly flatten each ball with the palm of your hand so that it's about 1 / 4 - inch thick, and bake for 12 minutes.

Scoop big balls of ice cream onto a baking sheet with parchment paper, cover the cookies with more parchment paper then gently flatten the balls so that they are roughly the diameter of the cookies.

Flatten the balls into cookie shaped disk with the bottom of a class cup or mug.

Flatten each ball in a tortilla press or with a rolling pin to the desired thickness, usually about 1/8 of an inch.

Cover jam with another lightly flatten ball of dough.

Flatten each ball of cookie dough lightly with the palm of your hand and place on the prepared cookie sheet.

Roughly flatten the ball with your palms and place on a small microwaveable plate.

Roll the balls in sesame seeds, pressing the seeds in with your palms, then flatten the balls until they're about 3/4 inch thick (they spread a bit in the oven).

For a somewhat more even rise as the muffins cook, flatten each ball slightly larger than 3», and trim edges with a 3» cutter (or trim all around the edge with a pair of scissors).

Shape each piece into a round ball, then flatten each ball into a 3» round.

Lightly flatten each ball with your fingers and make a deep 1 / 2 - inch - wide indentation in the centers with your thumb.

If you're not familiar with one just yet, think about using it to spread batter evenly in a pan for bar cookies, lift cut - out cookie dough from your work surface onto a baking sheet, move baked cookies onto a cooling rack or gently flatten balls of unbaked dough on a baking sheet.

Gently roll the flattened ball into a circle, making sure the roti is even in thickness.

Flatten this ball slightly and place on a baking sheet.

Press down the the cutting board to flatten each ball into a disk.

Flatten the balls with your palms, flipping them back and forth until the disks are about 3 1/2 inches wide and 1/2 inch think.

Flatten the ball, cover with plastic wrap and place in the fridge overnight or for at least 1 hour.

Whizz up the soaked fruit in the food processor until relatively small pieces, mix in everything else and then form into flattened balls and bake.

I do have to say though, flattening the balls to 2/3 inch ended up being too thick.

Working with one ball of dough at a time, flatten the ball then roll it through the widest setting on a pasta roller.