Foam Biscuits Cookies By Briannes Nanna Recipes

Steps:

• Heat oven to 200c.
• Line 2 baking trays with silicone paper.
• In a saucepan mix together sugar and milk and bring to a boil.
• Shake gently so sugar does not stick to the bottom.
• Add baking soda & let it cool.
• In a large mixing bowl combine flour & cinnamon.
• Rub butter into the flour.
• Once it is all rubbed in & there are no big lumps - add the milk mixture and mix well.
• Put lots of flour on the surface you are going to roll the mixture on to prevent sticking.
• Use about 1/4 of the mixture at a time - roll the dough thinly & use cookie cutter to cut out shapes.
• Place on lined baking tray & bake until golden.
• Allow to cool slightly on tray & use spatula to transfer to a baking rack to cool.
• Once they are cool they can be iced and dipped in sprinkles.
• To make icing - combine 1 tablespoon of the milk with the butter, food colour & icing sugar - then gradually add enough milk to get the correct consistency.

Steps:

• Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
• Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

Steps:

• Preheat oven to 450°F. Sift flour, baking powder, salt, cream of tartar and sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Add milk; stir with fork or spatula until soft dough forms.
• Place on lightly floured surface; knead 8 to 10 times or until smooth. Pat dough lightly into 1-inch thick circle. Cut with floured 2-inch cookie cutter to make 8 biscuits. Place on ungreased baking sheet.
• Bake 10 to 12 minutes or until golden brown.

Steps:

• Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
• Chill dough, covered, 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
• Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
• Cut loaves into 3/4-inch slices with a serrated knife.
• Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.