Gold Medal Biscuits Recipes

Steps:

• Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
• Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
• Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
• This recipe is made available as a courtesy by BettyCrocker.com, a property of General Mills Inc.

Steps:

• Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
• Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
• Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Cream together the butter and sugar, then gradually beat in the egg and vanilla extract. Mix in the flour, making a fairly soft dough. Turn onto a lightly floured surface and knead gently. Wrap the dough in cling film and chill for at least 30-60 minutes.
• Put the sweets into freezer bags, keeping each colour in a separate bag. Wrap in a tea towel and bash with a rolling pin until they break into small pieces. Set aside.
• When ready, roll the dough out on a lightly floured surface to around the thickness of 0.5cm. Cut into circles using an 8.5cm round cutter and transfer the biscuits to the lined baking sheets, using a spatula. Using a star cutter around 6cm in size, stamp and cut out stars from the middle of each round. Any leftover dough and trimmings can be used to create more biscuits.
• Insert a skewer or the end of a paintbrush into the top of each biscuit to make a hole to thread the ribbon through once baked. Carefully put the crushed up pieces of sweet inside the cut-out star shapes to create a gradient effect from red to yellow. Bake the biscuits for approximately 10-15 minutes or until the sweets have melted and the biscuits are just golden around the edges.
• While still warm, check the holes in the biscuits - if they have closed during baking, open them up with the skewer or end of a paintbrush. Leave the biscuits to firm up on their trays until the melted sweets have set before transferring to a wire rack to cool.
• Once cool, roll out your blue fondant to approximately 0.25cm on to sheets of non-stick parchment to prevent it sticking. Cut out enough 8.5cm rounds from for the total amount of biscuit medals made.
• Next roll out the white fondant to the same thickness. Using the 7cm star cutter, stamp and cut out stars enough for the total amount of biscuit medals made. Place the white stars in the centre of the blue rounds and using the 6cm star cutter, stamp and cut out the middle of the white stars on the blue rounds.
• Using a little runny honey and a paintbrush, apply a small amount around the edge of the biscuits to act as glue. Carefully transfer and position the fondant on to the stained glass star biscuit and use the tip of your finger to adhere both together.
• Make a hole in the blue fondant where the biscuit hole is placed using a skewer of end of a paintbrush. Allow the fondant to set and go hard slightly making it easier to thread the lengths of ribbon through the hole in each biscuit. Use the end of a skewer or a needle to help feed it through. Tie into loops to create your Go Jetters star medal biscuits.

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Melt the butter, sugar and syrup in a small saucepan. Mix in the vanilla, remove from the heat and leave to cool for 10 mins.
• Sieve the flour and bicarbonate of soda into a bowl. Pour in the melted butter mixture and the egg, and stir together to form a stiff-ish dough. Pop the dough in the fridge for 10 mins to chill and firm up.
• Roll the dough out on a floured surface to 5mm thick, then stamp out 15 circles using a 7.5cm round cookie cutter; you may need to re-roll the trimmings to get 15 cookies. Make a hole at the top of each circle with the end of a pencil.
• Place on the baking trays and bake for 12 mins until golden, swapping the trays around halfway through. Cool on a wire rack. Decorate the cookies (see below), making sure the hole is at the top of each one. Will keep for 3 days in an airtight container.

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
• On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Steps:

• Set the oven to 200C (400F).
• Grease two baking trays or line with baking (silicone) paper.
• Sift all the dry ingredients into a small mixing bowl.
• Using clean fingers, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
• *Ifyou have a food processor, you can simply process the flour mixture and butter together.
• Melt the honey in the microwave or in a small saucepan.
• While the honey is still warm, pour it into the flour mixture and mix thoroughly to form a dough.
• Pour the demerara sugar onto a saucer.
• Now,take spoonfuls of the dough and roll into balls about 4cm (1 1/2") in diameter.
• Roll each ball in the demerara sugar before placing about 2" (5cm) apart on baking trays.
• (Biscuits will spread and flatten during baking.)
• Bake on the centre shelves of the oven at 200C (400F) for 8-10 minutes or until golden brown.
• When cooked, remove trays from oven and wait until biscuits are firm before transferring to wire racks to cool thoroughly.
• Store in an airtight container.