Plain biscuit recipes
Ingredients
- 110g Butter
- 150g plain flour
- 1 egg yolk
- 60g oats
- 1 inch grated ginger
- 100g caster sugar
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- FOR DECORATION
- almonds
- red icing
Method
- 1. mix the biscuit mioxture into a ball
- 2. Put in a bag and put in the fridge for half an hour
- 3. Roll out into finger shaped biscuits and place 1 almond at the top as a nail
- 4. Cook for 12 mins - 190C
- 5. When cool take off the almond and stick back with goey red icing - I use shop writing icing and make it look like blood is oosing out of the nail
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Ingredients
- 100g Soften unslated butter
- 100g Caster Sugar
- 200g Plain Flour
- ½ Tsp Baking Powder
- ½ tsp salt
- 1 egg
- 1 tsp vanilla essence
Method
- Preheat oven to 180 C
- Cream Butter and sugar until creamy and then add vanilla and the egg.
- Sift the dry ingredients together and then add to butter mixture and make into a dough ball
- Put in a plastic bag in the fridge for an hour.
- Use cutters to make shapes and bake in the oven for 10 mins.
Ingredients
- 2 cups Plain Flour (sieved)
- 6 tbsp Butter (cold)
- ¾ cup milk
- 1 tbsp baking powder
- 1 tsp salt
Method
- Set aside 2 cups all-purpose flour in a large mixing bowl. Prepare 6 tablespoons cold butter, 3/4 cup milk, 1 tablespoon baking powder, and 1/4 teaspoon salt.
- Mix the flour, baking powder, and salt together. Then, using a pastry cutter (shown on left), a pair of knives, a spoon, or your hands, cut the butter into the flour. Basically, cut the butter and mix with flour to coat and separate the pieces. Continue until you get pea sized pieces of butter. It is important that the butter be cold for this process and not begin to melt. If it starts to get a little mushy, you can slip it into the refrigerator for 15 minutes to firm back up a bit before continuing.
- Pour the milk in and mix gently with a spatula. We're not looking for a kneading action her, just a gently mix. (Kneading will produce gluten which will make the biscuit bread like instead of light and flaky.) Using your hands, form the dough into a ball once the milk has been evenly distributed through the dough. You might need to use a kneading action to get it into a managable shape and to remove some dough fromt eh sides of your container, but try not to knead too much.
- Transfer the dough to a piece of parchment paper or clean surface and roll out into a large sheet about 1/4 in. in thickness. Use a cup or biscuit cutter to cut rounds out of the dough. Do not twist the cup or cutter (unless you have already cut all the way through). Twisting will result in uneven or failed rising. Usually it's a good idea to press the top of the biscuit down a little or else you will get biscuits with rounded tops.
- Now, biscuit placement is key to getting good rise out of the biscuits. Place the biscuit dough circles into two 9" cake rounds or onto a half sheet pan. Have the biscuits just touching. This should give enough air between the biscuits to allow even heating, but not so much space that the biscuits spread out when they rise. Bake in a 220°C oven until golden (about 15 minutes).
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1 Comments
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Add commentKerryWatkins Fri Oct 29 2010 • Reply
Excellent idea! Very easy to make, kids loved them with all the 'blood' on them, delicious biscuits, I will make again just for the taste of the biscuits even if its not Halloween...!