MUSCOVADO SOY BISCUITS
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes about 10 biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.with rack in center. In a medium bowl, sift together 1 1/2 cups flour, baking powder, baking soda, and salt. Add 1/2 cup chilled butter; using a pastry blender or your hands, combine until mixture is crumbly. Stir in enough apple juice to form dough moist enough to drop from a spoon.
- In a small bowl, stir together 1/2 cup flour, cinnamon, and sugar. Add remaining 3 tablespoons butter; mix until well combined.
- Drop a heaping tablespoon of dough on a parchment-lined baking sheet; crumble 1/2 teaspoon of topping into center. Top with another heaping tablespoon of dough; sprinkle on 1/2 teaspoon of topping. Repeat with remaining ingredients, spacing 2 inches apart. Bake until lightly browned, about 10 minutes. Serve with honey butter.
HONEY BUTTER FOR MUSCOVADO SOY BISCUITS
Serve with Muscovado Soy Biscuits.
Provided by Martha Stewart
Yield Makes about 1/4 cup
Number Of Ingredients 2
Steps:
- Combine ingredients in small bowl.
BISCOCHITOS TRADITIONAL COOKIES
This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
- In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
- On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
- Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g
VINTAGE CHOCOLATE CHIP COOKIES
An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit
Provided by Valerie Barrett
Categories Afternoon tea, Treat
Time 25m
Yield Makes 30
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
- Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
- Beat in 2 tsp vanilla extract and 1 large egg.
- Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
- Add 200g plain chocolate chips or chunks and stir well.
- Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
- Bake for 8-10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
- Leave on the tray for a couple of mins to set and then lift onto a cooling rack.
Nutrition Facts : Calories 121 calories, Fat 6.3 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 14.7 grams carbohydrates, Sugar 9.5 grams sugar, Fiber 0.5 grams fiber, Protein 1.3 grams protein, Sodium 0.2 milligram of sodium
ULTIMATE EASY GINGERBREAD
Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children
Provided by Liberty Mendez
Time 35m
Number Of Ingredients 8
Steps:
- Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
- Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
- Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
- Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
- Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.
Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SOY BISCUITS
Make and share this Soy Biscuits recipe from Food.com.
Provided by Mari_1
Categories Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Mix and bake at 350 until golden.
Nutrition Facts : Calories 131.8, Fat 4.2, SaturatedFat 1.2, Cholesterol 0.8, Sodium 433.8, Carbohydrate 19.9, Fiber 0.7, Sugar 0.9, Protein 3.1
BISCOCHITOS II
Mexican Cookies...great dunkers for coffee.
Provided by Christine J. Crabtree
Categories World Cuisine Recipes Latin American Mexican
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
- Roll out on a floured board to 1/2 or 1/4 inch thickness.
- Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 24.5 g, Cholesterol 10.3 mg, Fat 11.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 168.1 mg, Sugar 8.5 g
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