Rainbowrounds Recipes
RAINBOW ROUNDS
Perfect for bake exchanges because it makes a huge batch! From Parents Magazine December 2003. Prep time does not include chilling the dough.
Provided by Pamela
Categories Dessert
Time 45m
Yield 12 dozen
Number Of Ingredients 13
Steps:
- In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Add egg yolks, egg, vanilla, and salt, and beat well to combine.
- With mixer on low, gradually beat in flour. Divide dough into 6 equal pieces, roll each piece into an 8-inch log, and chill 15-20 minutes. Working with 1 roll at a time, roll in 1 color of crystal sugar and then wrap in saran wrap. Continue until all are rolled in colored sugar and wrapped.
- Refrigerate completed rolls for 3 hours or overnight.
- Heat oven to 350°F.
- Cut logs into 1/4 inch thick slices, and place on greased baking sheet 1/2 inch apart. Bake 12 to 16 minutes, until golden. Let cool 5 minutes on baking sheet, transfer to wire rack, and let cool completely. Repeat with remaining dough, Makes about 12 dozen cookies.
Nutrition Facts : Calories 830.4, Fat 32.6, SaturatedFat 20, Cholesterol 138.3, Sodium 473.7, Carbohydrate 129.5, Fiber 1.5, Sugar 87.7, Protein 7.1
RAINBOW ROLLS
For a crunchy top and soft doughy middle, we devised scone-bread hybrid baps, which make use of leftover veg
Provided by Sarah Cook
Categories Lunch, Side dish
Time 50m
Yield Makes 18
Number Of Ingredients 14
Steps:
- Dust your largest baking sheet or tray with flour. Mix the flours, yeast, oats, seeds, nuts, bicarbonate and 2 tsp salt in a bowl, then rub in the butter with your fingers until it almost disappears.
- Pour in the buttermilk and 150-200ml water and mix quickly with a wooden spoon, then your hands, to form a dough. Divide into 3 and knead a grated veg into each to make a courgette dough, a carrot dough and a beet dough. Form each into 6 rounds with floured hands. Arrange, spaced apart, on the baking tray, cover loosely with oiled cling film, and leave to rise somewhere warm for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Brush the tops with milk or egg, scatter with extra seeds and bake for 30-35 mins until the bases are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool a bit - this will keep them soft.
Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
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