Biscuit Breton French Shortbread Cookies Recipe 445

Steps:

• 1. In a clean bowl, place 3 egg yolks, the butter, and the sugar. 2. Mix until fluffy. 3. Add in flour and salt, mix well. 4. Turn dough out onto floured surface and form into a ball. Add water, if needed. 5. Wrap dough in parchment paper or plastic wrap, than place in the fridge for 30 minutes. 6. Roll dough out to approximately 1/6"/ 4 mm thick. 7. Using a cookie cutter, preferable a fluted one, cut the dough and place on a baking sheet. 8. Mix water and egg yolk, then brush each cookie with the mixture. 9. Using a fork, drag the tips across the top of the cookies, making a criss-cross pattern. 10. Bake at 350F/180C for 10-12 minutes.

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• Whisk together the flour, powdered milk, baking powder, sugar, cream of tartar, salt and cayenne pepper in a medium bowl. Using a pastry cutter, cut the butter bits and shortening into the dry mixture until blended thoroughly. Mix in the cheese, then fold in the buttermilk until the dough comes together.
• On a lightly floured surface, turn out the dough and press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes, then set aside to cool a little.
• For the sandwiches: Next, add the sausage patties to a skillet over medium heat and fry until cooked through. Set aside and keep warm. In the same skillet, fry the eggs, turning them over to cook the yolks through.
• Now make a sandwich by cutting a biscuit in half. Put a sausage patty on the bottom half. Top with an egg, some hot sauce and a slice of cheese. Cover with the top and eat, or wrap in foil to keep warm.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
• In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
• Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.

Steps:

• Sift both flours, baking powder, and salt into a large bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
• Turn out the dough onto a lightly floured surface. Divide in half, and flatten into disks; wrap each in plastic. Refrigerate at least 30 minutes or up to 1 day.
• Preheat the oven to 325°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. Generously dust a large piece of parchment paper with flour. Place one disk of dough in the center, and roll out to slightly thicker than 1/4 inch. To prevent sticking while rolling, occasionally run a large offset spatula under dough, and add more flour to the top or bottom. Transfer parchment and dough to a baking sheet; chill until firm, about 15 minutes. Repeat with remaining disk. (You can stack sheets of dough in the freezer.)
• Remove one sheet of dough and parchment from the freezer, and transfer to a clean work surface. Using a 2 1/2-inch round cookie cutter, cut out rounds and place about 1 1/2 inches apart on prepared baking sheets. Gather the scraps; roll out again and cut out more rounds. In a small bowl, whisk together the whole egg and 1 tablespoon water; brush over tops of rounds. Let stand 5 minutes and brush again. Using a paring knife, score each round in a shallow lattice pattern, making sure not to cut all the way through the dough. Repeat with remaining dough.
• Bake, rotating sheets halfway through, until cookies are amber on top and deeply golden around the edges, 18 to 22 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
• After each round of dough is brushed with egg wash, a sharp paring knife is used to score a decorative diamond pattern on the top.