JAMMY HEART DROPS
Cook from the heart and serve these raspberry-centred biscuits to kids, young and old - you don't need a special cutter, either
Provided by Sarah Cook
Categories Afternoon tea
Time 1h5m
Yield Makes 18 biscuits
Number Of Ingredients 7
Steps:
- Beat the butter and sugar together until pale and fluffy. Beat in the vanilla for a few secs, then use a wooden spoon to stir in the flour with ¼ tsp salt. Roll the dough into 36 small balls (the easiest way to get this right is to divide the dough into quarters - each quarter then makes 9 balls).
- Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Squish 2 balls of dough together on the paper, keeping the 'round' edges of the balls at the top, but pinching together at the base where they meet, so they make a rough heart shape. Flatten with the palm of your hand to a biscuit, then press in heart-shaped 'dent' for the jam - thumbs and fingers are perfect for this. Repeat with remaining dough balls leaving a little space between each finished heart shape for spreading.
- Spoon the jam into a food bag (or disposable piping bag), snip off the end and pipe roughly 2-3 tsp jam into the thumb-heart dips you have made in each biscuit. Bake for 8-12 mins until pale golden and crisp. Cool on the trays.
- Mix the custard powder and icing sugar, then dribble in enough water to make a runny icing. Drizzle all over the cooled biscuits, allow to set for at least 10 mins, then serve or store in a biscuit tin.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 25 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
JAMMY DODGERS
On my first trip to Great Britain, I stumbled upon these cookies (or biscuits, as they're known in the U.K.). These iconic treats, sold as Jammie Dodgers, can be found everywhere over there. Since I couldn't find them in the States, I had to make my own version. -James Schend, Taste of Home Deputy Editor, Culinary
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg yolk, water and extract until mixture forms a ball. , On a lightly floured sheet of parchment, roll out dough to 1/8-in. thickness. Transfer dough and paper to a baking sheet; refrigerate until firm, about 10 minutes. Cut with a lightly floured 2-1/2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets. Cover and refrigerate for 30 minutes. , Bake at 325° until edges are lightly browned, 15-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust window cookies with confectioners' sugar. Spread 2 teaspoons jam on bottoms of solid cookies; top with window cookies.
Nutrition Facts : Calories 283 calories, Fat 16g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
DUBLIN DROP CAKE
A Dublin Drop is a drink that has a shot of Irish cream liqueur and Irish whiskey dropped in the shot glass, down into a glass of Guinness® beer. There are several recipes that replicate this flavor out there, but this is different in that there is no icing and lends itself to being taken to the pub easier.
Provided by SNOWBABIEFAN
Categories Irish Recipes
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
- Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
- Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
- Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
- Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
- While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
- Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 47.8 g, Cholesterol 81.1 mg, Fat 24.5 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 9.7 g, Sodium 475.2 mg, Sugar 34.1 g
PIZZA DROP BISCUITS
Blend delicious cheese drop biscuits with some pizza ingredients, and presto! Simple biscuits that kids and adults will love!
Provided by Brian E
Categories Biscuit
Time 30m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Mix flour, baking powder, 3/4 teaspoon garlic powder, salt, and white pepper together in a bowl.
- Cut shortening into flour mixture with a knife or pastry blender until the mixture is slightly lumpy. Stir milk, Cheddar cheese, and pepperoni into flour mixture until well blended. Drop 2-inch balls onto the prepared baking sheet.
- Bake in the preheated oven until golden, 12 to 15 minutes.
- Stir butter and remaining 1/2 teaspoon garlic powder together in a small bowl; brush onto biscuits.
Nutrition Facts : Calories 151 calories, Carbohydrate 17.1 g, Cholesterol 12.6 mg, Fat 7.5 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 3.4 g, Sodium 252.2 mg, Sugar 0.8 g
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