Strawberries On Sticks Recipes
STRAWBERRIES ON STICKS
Steps:
- Thread 3 berries on each soaked wooden skewer. Braai (grill) for 3 to 4 minutes, turning until charred and slightly soft.
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Web Jul 13, 2016 Directions Preheat oven to 450°F. Divide dough into 4 equal portions. Roll each portion into a circle that is about 1/8-1/4" thick. Using …
From bhg.com
Total Time 30 mins
From bhg.com
Total Time 30 mins
- Preheat oven to 450°F. Divide dough into 4 equal portions. Roll each portion into a circle that is about 1/8-1/4" thick. Using a lightly floured 1-1/2 inch round cutter, cut out circles. Transfer dough circles to a large baking sheet that has been lightly coated with nonstick cooking spray. Repeat with remaining dough and re-roll scraps as necessary. In a small bowl whisk together the egg white and 1 tablespoon water. Using a pastry brush, brush egg mixture on dough circles and sprinkle with coarse sugar. Bake mini biscuits for about 13 minutes or until golden brown. Cool completely on a wire rack.
- Meanwhile, cut about 1/2-inch thick slices from the centers of the strawberries, reserving the tops and bottoms for another use.
- Using 8-inch skewers, build shortcakes by layering a mini biscuit, cool whip, and a strawberry slice. Repeat these layers once more and finish with another mini biscuit.
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Reviews 7Category DessertCuisine AmericanEstimated Reading Time 6 mins
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Reviews 7Category DessertCuisine AmericanEstimated Reading Time 6 mins
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- Wash strawberries and dry them completely. Moisture will prevent the sugar coating from fully adhering. Once dried, skewer strawberries on bamboo or lollipop sticks.
- In a small pot over medium heat, combine sugar and water. Allow the sugar to melt without stirring the mixture.
- As the syrup boils and it starts to turn a very light golden colour (it should read 150C on a candy thermometer, about 8 - 10 minutes over medium heat), turn off the heat. If you are not using a candy thermometer, please use the 'cold water test.' When you drizzle some of the hot sugar syrup into a bowl of cold water, the sugar should harden into sugar ribbons that you can break with a 'snap.' If the sugar in the cold water is still flexible or does not create the 'snap,' the sugar is not ready yet. This sugar is ready to coat the strawberries when the sugar mixture reaches 150C/ if it passes the cold water test. Stir in a few drops of red food colouring now if using.
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