Sentences with phrase «with a butter knife until»

Add the melted coconut oil, stirring with a butter knife until evenly combined — the mixture should look like wet crumbs.

Drop peanut butter and chocolate chips onto the top of your batter and swirl / gently mix with a butter knife until you have a nice swirled pattern.

Not exact matches

Using a pastry blender, your hands or two butter knives, quickly work the butter into flour until it resembles coarse meal with some big, pea - sized chunks.

Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal.

Using a stand mixer with the paddle attachment, a pastry blender, or two knives, cut the butter and almond paste into the dry ingredients until it resembles sand.

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

Cut the butter with a pastry knife until the mixture becomes crumbly (alternatively you can use a food processor).

With a pastry blender... or in a pinch, two butter knives, cut the butter into the flour mixture until there are no pieces that are larger than a pea.

To get the crumbly texture cut cold butter into the dry ingredients, either with a pastry knife or by pulsing it in a food processor, until all the butter chunks have been worked in.

Cut in butter with a fork, two knives, or a pastry blender until mixture is crumbly.

Cut in the butter with two knives until the mixture resembles coarse crumbs.

Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.

Add cold butter cubes and cut in with pastry cutter or two knives until mixture looks like course crumbs.

Add butter and cut together with a pastry blender or 2 knives until pea - sized bits form.

Place in slices of butter and with a pastry blender or two knives, cut in butter to mixture until crumbly.

Add the butter and, using a pastry cutter or two knives, work the butter into the dough until mixture is crumbly (you can also do this by pulsing with a food processor).

Cut 150g cold unsalted butter into 250g flour (half wholemeal, half white) with a knife then rubbed it between my fingers until the mixture resembled breadcrumbs.

Cut in butter with pastry cutter or two knives until mixture resembles bread crumbs.

Cut in butter with a pastry blender or two knifes until mixture is crumbly.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Cut butter slices into flour mixture with a pastry cutter or two knives until it looks like coarse crumbs.

Add butter to flour mixture, cutting in with a pastry blender or knife until the butter is distributed through the mixture in small crumbs.

With pastry cutter or two knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.

Cut butter into flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs.

Cut or rub in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly state.

Cut in the butter with a pastry blender or two knives used scissors - fashion until the butter is the size of small peas.

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)

Cut in the butter with a pastry blender, knives or food processor until pea sized clumps form.

Cut in the butter, using a pastry cutter or two knives, until the mixture resembles coarse meal with a few larger chunks.

With a pastry blender or two knives, cut in butter until mixture is crumbly.

Finely grate frozen coconut oil with a serrated knife into 1/4 - inch pieces; add to dry ingredients along with butter, and rub into dry ingredients quickly with your fingers until butter looks like pea - size crumbles.

With a pastry blender or 2 knives, cut butter until crumbly.

Roast for approximately 30 - 45 minutes, until you can easily cut the butternut with a butter knife.

Spread the kumara mixture onto a lined oven tray and bake for approximately 25 minutes or until the kumara can be cut easily with a butter knife and has a nice caramelised colour.

Mix flour, brown sugar, and 1/4 cup granular sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal.

Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1/2 teaspoon cinnamon, flour, and brown sugar in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

With a pastry blender or 2 knives, cut butter until crumbly.

Cut in 5 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Use two knives or a pastry cutter to «cut» the butter into the flour until the mixture resembles coarse cornmeal with a few pea - sized bits of butter, about 5 minutes.