SPICED BISCUITS
Steps:
- Preheat the oven to 400 degrees F.
- Combine the flour, baking powder, 1 tablespoon of the za'atar, the sugar and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Make a well in the center and pour in the milk. Stir until just combined.
- Turn the dough out onto a floured surface and knead 5 or 6 times. Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
- Place the biscuits bottom-side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with the remaining 1 tablespoon za'atar and brush the mixture on each biscuit. Bake until golden brown, 18 to 20 minutes.
SPICED SWEET POTATO BISCUITS
A pumpkin cookie cutter can be used for sweet treats and for savory biscuits as well. These biscuits are a fun addition to any meal in fall. -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Combine sweet potato and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter or biscuit cutter., Place 2 in. apart on a greased baking sheet. Brush with egg; sprinkle with sugar. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 229mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
SPICE BISCUITS (COOKIES)
This originally came from Helen's British Cooking website. They are lovely lightly spiced, crisp biscuits (cookies), perfect for serving with tea. Mixed spice can be replaced by either pumpkin pie spice or apple pie spice if British mixed spice is unavailable.
Provided by Heather Sullivan
Categories Dessert
Time 30m
Yield 24 biscuits(cookies)
Number Of Ingredients 6
Steps:
- Preheat oven to 180C (170C for fan ovens), 350F, gas mark 4 and grease a baking sheet or cookie sheet.
- Beat the softened butter with the caster sugar until light and fluffy.
- Add egg yolks and beat to combine.
- In a separate bowl, combine the flour, mixed spice and cinnamon and whisk (or sieve).
- Stir the spiced flour into the egg, butter and sugar mixture and knead lightly on a floured board to bring the dough together.
- Roll out dough to 0.5cm (quarter of an inch) thickness on a floured board or surface and cut out into 2 inch rounds or whatever shapes you desire; Do not reroll dough too many times or biscuits will be tough.
- Bake for 15 minutes or until very lightly browned at the edges then use a spatula to transfer biscuits to a wire rack to cool.
- Store in an airtight container to retain crispness.
Nutrition Facts : Calories 104.1, Fat 4.2, SaturatedFat 2.5, Cholesterol 25.6, Sodium 1.4, Carbohydrate 15.3, Fiber 0.4, Sugar 6.3, Protein 1.5
SPICED EASTER BISCUITS
A delicious recipe from the Usbourne Yummy Little Cookbook. I still haven't tried it, so pls tell me how they come out. eat within 5 days.
Provided by sparkling tealeaves
Categories Candy
Time 42m
Yield 25 cookies
Number Of Ingredients 9
Steps:
- carefully break the egg on the edge of a small bowl, and pour it slowly onto a saucer. Then put an egg cup over the yolk.
- Hold the egg cup over the small bowl and tip the saucer over the bowl, so the egg white dribbles into it.
- Put the butter and sugar in a large bowl and beat them until they are creamy. Then, add the yolk and beat it inches.
- Using a sieve, sift the flour, the cinnamon and the ginger into the bowl. Then add the currants and the milk.
- Mix everything together with a spoon. Squeeze the mix with your hands until you have made it into a dough.
- Wrap the dough in plastic foodwrap. Put it in the fridge for 20 minutes. Then sprinkle a clean work surface with flour.
- Heat your oven to gas mark 6, 200 degrees C, 400 degrees F.
- Put the dough on the work surface and roll it out until it's 5mm thick.
- Use a 6cm cookie cutter to cut biscuits. Lift the cookies on a greasesed baking sheet.
- Using a fork, beat the egg white for a few seconds until its frothy. Brush some egg white on top of the cookies.
- Sprinkle some caster sugar over each cookie. bake in an oven for 12-15 minutes. They will turn golden brown.
- Leave them on the baking sheet for 5 minutes. Then, leave them on a wire rack and let them cool.
- Devour!
Nutrition Facts : Calories 89.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 17.1, Sodium 26.6, Carbohydrate 13.2, Fiber 0.4, Sugar 5.4, Protein 1.4
EASY EASTER BISCUITS
Celebrate Easter and the start of spring with these easy currant biscuits flavoured with lemon and nutmeg. They're perfect served with a cuppa
Provided by Esther Clark
Categories Afternoon tea
Time 45m
Yield Makes 40
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160 fan/gas 4. Place the butter and sugar in a bowl and beat together with a wooden spoon until well combined. Add the egg yolk, lemon zest and nutmeg and beat again.
- Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. Form into a puck-shape, wrap and chill in the fridge for 30 mins.
- Line two large baking sheets with baking parchment and lightly dust your work surface with flour. Cut the dough in half and roll out to a ½ cm thickness. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Chill for 30 mins.
- Bake for 7 mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for 7-8 mins or until lightly golden brown. Leave to cool on the trays for 5 mins then carefully transfer to a wire rack to cool completely.
Nutrition Facts : Calories 100 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium
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