DOCSLIB.ORG

Making Biscuits Using the Biscuit Press

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Making Biscuits Using the Biscuit Press Home > Useful Bits > Recipes > Making Biscuits Using The Biscuit Press Making Biscuits Using The Biscuit Press Ingredients 175g Butter 175g Caster Sugar 1 Egg 125g Self Raising Flour 175g Plain Flour To decorate: 400g icing sugar 3-4 tbsp water 2-3 drops food colourings of your choice Method Preheat the oven to 180C/Gas Mark 4. In a large bowl cream together the butter and sugar until light and fluffy. Then beat in the egg. Once thoroughly combined add both flours gradually, mixing thoroughly until the mixture is firm and slightly sticky. Keep the stainless steel tube secure in the handle of the gun and open the top nozzel and spoon your mixture in to the tube. Select which style of biscuit you’d like to make and attach the stencil to the biscuit press (see instructions for more information on the last two steps). Squeeze the lever a few times until the mixture starts to come out, then scrape off any excess. Place the ring flat against a non-stick baking tray and and squeeze the lever once, (this step is much easier if you do not grease or cover the baking tray with baking parchment). The first couple of times there may be a mess on the baking tray, but after that it should leave a perfectly formed biscuit shape. TIP: If your dough is too sticky it will not release properly, if this is the case add more flour to the mixture. Place in the oven for around 10-12 minutes or until golden brown. Once browned, take the biscuits out of the oven and immediately scrap off the baking tray using a palette knife. Leave to cool on a wire cooling rack. To make the icing sugar, in a large bowl sift the icing sugar and gradually stir in enough water to create a smooth mixture. Add a few drops of food colouring to the mixture and stir, add a few more drops of colouring to reach your desired colour. Spoon the icing mixture in to your icing press and create a range of patterns with our variety of nozzles. Products Used HOME MADE TRADITIONAL STONEWARE 24CM MIXING BOWL COLOURWORKS SILICONE SPOON CLASSIC COLLECTION MECHANICAL KITCHEN SCALE MASTER CLASS BISCUIT AND ICING SET MASTER CLASS CRUSTY BAKE NON-STICK BAKING / COOKIE TRAY SWEETLY DOES IT PALETTE KNIFE MASTER CLASS NON-STICK 23CM X 26CM COOLING TRAY Print this recipe Back to all recipes More Sweet recipes... Chocolate Heart Ganache Cake Roasted Peaches with Cinnamon, Vanilla, and Honey Sphere rose cake Prinsesstårta (Princess Cake) Christmas Pudding Chocolate Cake Chocolate Fondue CHRISTMAS EGGNOG LOAF Profiteroles Raspberry Cupcakes Pavlova 3 Tiered Wedding Cake Battenberg Cake Makes 2 cakes Apple Pie Banana Bread Pannacotta Scandinavian cookies Carrot Cake Granola Bars Fudge Oatmeal Bars Orange and Hazelnut Muffins Almond and Orange Smoothie Marbled mug cake Chocolate Fudge Cake Raspberry Marshmallows Fruity Ice Lollipops Pin Wheel Cookies Fruit Flan Jammie Dodgers Almond & Raspberry Bundt Cake The Naked Cake Canalés Iced Glamour Biscuits Pecan Pie Traditional æbleskiver Mother's Day Cupcake Bouquet Double Chocolate Brownies Cherry Pie Serves 8 Hidden Heart Cake Apple, Walnut and Cinnamon Dessert Jar Serves 1 Sticky Toffee Banana Pancakes Serves 4 Layered Cake with Macaroons Chocolate Éclairs Makes 12 Éclairs Chocolate Tarts Makes 6 Tarts Blueberry Friands Makes 12 Friands Lemon Drizzle Cake Make and pipe Buttercream icing Carrot & Cream Cheese Cupcakes Makes 12 cupcakes Double Choc Chip Cookies Makes approx. 20 cookies Basic Cake Pops (Makes 20 Pops) Using cake pop mould Old Fashioned Doughnuts With our pancake and doughnut dispenser Giant Cupcake Using our jumbo cupcake baking tin Basic Cookies Makes approx. 14 cookies Useful Guides About Us Help & FAQs Our Story Product Care & Use Brands Product User Videos News & Blog Product Help & Feedback Awards Helpful Links Contact Terms & Conditions Become a Stockist Terms of Use International Sales Privacy & Cookies Contact Us Sitemap Company Statement Join Our Newsletter More about newsletter signup Enter your email address... Subscribe Enter your email address... Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU © 2021 KitchenCraft. eCommerce by blubolt..
Load more

Recommended publications
  • Cookie Troubleshooting Guide
    Cookie Troubleshooting It’s especially unnerving when a Christmas cookie recipe you’ve been making for years suddenly comes out screwy—whether it’s too soft or too dry, overly brown or not brown enough. Wouldn’t it Guide be great if you knew exactly what causes the problem? This handy chart tackles some of the most common cookie calamities. The Problem Possible Causes Fix-it Tips for Now or Next Time Cookie dough is sticky and difficult to roll The dough probably became too warm. A quick chill in the refrigerator or freezer and cut. In particular, doughs rich in butter and egg will make most doughs behave—butter are especially difficult to handle if not kept solidifies quickly. For ease of handling, roll very cold. the dough between sheets of parchment paper, then chill. You can add more flour as a last resort if chilling doesn’t do the trick. Dough sticks to springerle mold, tears, The dough is too warm. Keep the dough as cool as possible, leaving and won’t stay together when turned out the portion you aren’t working with in the re- of the mold. frigerator. Use a fine sieve to dust flour over the mold or, even better, dust the dough that will be pressed against it. Slice-and-bake cookies are not Refrigerating a quickly hand-formed log often Roll the log a couple times throughout the perfectly round. creates imperfections. Also, the pressure of chilling process to work out inconsistencies slicing can flatten the bottom of the log. of shape.
    [Show full text]
  • Exchange List 2009
    Updated October 2015 PROTEIN EXCHANGE LIST 2015 1 gram protein list Each of the Following in the Amount Stated = 1 Exchange NOTE: Information is correct at time of printing. Always remember to check food labels incase any products have changed. Updated October 2015 BREAKFAST CEREALS Breakfast Cereal Grams Measurements Harvest Morn Chocolate Pillows 18g 1 level blue scoop Kelloggs All Bran Branflakes 9g 2 level tablespoons Kelloggs Cocopops 18g 2 ½ level blue scoops Kelloggs Cornflakes 14g 2 level blue scoops Kelloggs Crunchy Nut Flakes 17g 2 level blue scoops Kelloggs Frosted Wheats 10g 5 pieces Kelloggs Frosties 22g 2 ½ level blue scoops Kelloggs Honey loops 14g 2 level blue scoops Kelloggs Mini Max 9g 7 pieces Kelloggs Raisin Wheats 11g 5 pieces Kelloggs Rice Krispies 17g 3 level blue scoops Kelloggs Rice Krispies Multigrain Shapes 13g 2 level blue scoops Kelloggs Special K 11g 1 level blue scoop Kelloggs Special K Red Berries 11g 1 ½ level blue scoops Nestle Coco Shreddies 11g 1 level blue scoop Nestle Cookie Crisp 14g 2 level blue scoops Nestle Curiously Cinnamon 18g 2 level blue scoops Nestle Frosted Shreddies 11g 1 level blue scoop Nestle Golden Nuggets 13g 1 ½ level blue scoops Nestle Honey Cheerios 12g 2 level blue scoops Nestle Honey Shreddies 11g 1 level blue scoop Nestle Nesquick 13g 1 ½ level blue scoops Nestle Oat Cheerios 11g 2 level blue scoops Nestle Shredded Wheat Bitesize 9g 6 pieces Nestle Shreddies 10g 1 level blue scoop Oatibix 8g ⅓ biscuit Oatibix Flakes 11g 1 level blue scoop Porridge 9g 2 level tablespoons Ready Brek 8g 1 level blue scoop Weetabix 10g ½ biscuit Weetabix Banana 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Crispy Minis Chocolate Chip 10g 4 pieces Weetabix Crispy Minis Fruit & Nut 10g 4 pieces Weetabix Golden Syrup 11g ½ biscuit Weetabix Organic 10g ½ biscuit Weetos 12g 1 ½ level blue scoops NOTE: Information is correct at time of printing.
    [Show full text]
  • Warm Cookies $1800 / Dozen
    $17 PER DOZEN WARM COOKIES $1800 / DOZEN CHOCOLATE CHIP DOUBLE CHOCOLATE CHIP 190 Cal 180 Cal SNICKERDOODLE CHOCOLATE CHIP PECAN 170 Cal 200 Cal OATMEAL RAISIN WHITE CHIP ALMOND 180 Cal 200 Cal PEANUT BUTTER OATMEAL CHOCOLATE CHIP 200 Cal 190 Cal SUGAR PEANUT BUTTER 170 Cal CHOCOLATE CHIP 190 Cal SUGAR COOKIE WITH M&MS 180 Cal OTHER TREATS 00 TIFFBLITZ® $5 Frozen Dessert 470 Cal TIFFWICH® (In Store Only) $500 Ice Cream Sandwich 470-530 Cal ICE CREAM TIFF’S TRIO $1200 SCOOP $200 Brownie and Bar Box 620-880 Cal/bar Vanilla 160 Cal PINT $500 00 BROWNIES $4 Vanilla 640 Cal Chocolate Fudge Brownie 620 Cal Chocolate 600 Cal Salted Caramel Blondie Bar 670 Cal Cookies ‘n Cream 720 Cal Peanut Butter Chocolate Bar 880 Cal Mint Chocolate Chip 720 Cal CHOCOLATE CHIP FROST ‘EMS® $200 COOKIE TRUFFLES Spreadable buttercream frosting cups INDIVIDUAL (In Store Only) $350 Chocolate 360 Cal BOX OF 4 $1400 Strawberry 370 Cal Cookie Truffle 240 Cal Vanilla 370 Cal BEVERAGES MILK $200 1% 110 Cal Chocolate 160 Cal BOTTLED DRINKS $200 Coke 240 Cal Diet Coke 0 Cal Dr. Pepper 250 Cal Dasani Water 0 Cal STARBUCKS DRINKS 50 FRAPPUCCINO $3 Mocha 180 Cal Vanilla 200 Cal 50 DOUBLESHOT $2 Espresso 140 Cal SPECIAL OCCASIONS PACKAGING SPECIAL BOX & BAND $500 Congrats • Thank You • Smiley Face Happy Birthday • Happy Anniversary 00 MINI BALLOON $4 I Love You • It’s a Boy • It’s a Girl Good Luck • Get Well • Thinking of You COOKIE TRAYS 620 Cal per brownie 170-200 Cal per cookie MINI COOKIE TRAY $4500 2 dozen cookies (Serves 10-12) MINI BROWNIE TRAY $6000 1 dozen brownies (Serves 8-12) BROWNIE TRAY $10500 2 dozen brownies (Serves 16-24) SMALL COOKIE TRAY $11500 6 dozen cookies (Serves 25-35) LARGE COOKIE TRAY $15000 9 dozen cookies (Serves 30-50) SMALL COOKIE & BROWNIE TRAY $10000 3 dozen cookies, 9 brownies (Serves 15-20) LARGE COOKIE & BROWNIE TRAY $15500 5 dozen cookies, 15 brownies (Serves 30-50) INDIVIDUALLY WRAPPED COOKIES 3 DOZEN TRAY $7300 Tray with 18 individually wrapped bags filled with 2 cookies each.
    [Show full text]
  • Dessert Menu
    Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over
    [Show full text]
  • Gourmet Pre-Portioned Cookie Dough
    99 Our cookie dough is made with the best ingredients out there, like real creamy butter, fresh whole eggs, Barry Callebaut® Chocolate, and plump California Raisins. 7260 Double Chocolate Chip Brownies From traditional chocolate chip and butter sugar cookies to Brownie de doble chispade chocolate unique signature f lavors, we have enough variety to satisfy Thick, rich chocolate brownies are filled any taste bud. and topped with semi-sweet chocolate chips for a dessert you’ll adore. Thaw and serve. 20-2 oz. servings per tray. $16.00 7262 Chocolate Chip Cookie Dough Chispas de chocolate Semi-sweet chocolate chip folded into rich, buttery cookie dough create the ultimate chocolate chip cookie experience. Approx. 36 cookie dough pieces per tub. $16.00 Gourmet Pre-Portioned Cookie Dough 7261 Apple Cinnamon Coffee Cake Bizcocho de manzana y canela Apple spice cake and chunks of tart Granny Smith apples are layered with brown sugar, then topped with a crumbly oatmeal cinnamon streusel. Thaw and serve. 20-2 oz. servings per tray. $16.00 7263 Carnival Carnaval It’s Easy. We Work Hard O Grams Trans Fat Colorful semi-sweet confection-covered chocolate candies make this So You Don’t Have To! • No added preservatives cookie fun to look at – and even more fun to eat. Approx. 36 cookie • No partially hydrogenated oils dough pieces per tub. $16.00 Each 2.5lb tub contains about O Grams Trans Fat 36 1.1 oz. gourmet frozen • No added preservatives cookie dough nuggets. • No partially hydrogenated oils Each 2.5lb tub contains about 36 1.1 oz.
    [Show full text]
  • Carrotcake-Website-En
    Hay Day Kitchen Carro Cak In this episode, we made a classic delicious dessert to help welcome Springtime – Carrot Cake! We’ve prepared an easy and delicious recipe and video, so you can follow along step-by-step. Go ahead, give it a try! And share with us your final cake using the hashtag #haydaykitchen! https://youtu.be/P-020LANblA Ingredient: 3 Medium Carrots 2 Tsp Baking powder 1 Tsp Orange zest 3 Eggs 1 1/4 Cups Flour 1 Cup Brown Sugar 1 Tsp Cinnamon 2/3 Cup Melted butter 1/2 Tsp Ginger 1/2 Cup Crushed walnuts 1/2 Tsp Salt Frosting: 1/2 Cup Cream 1 ⅓ Cups Cream cheese 1 Tsp Orange zest 1 Cup Icing sugar 1/4 Cup Melted butter Prep time: 4 hrs Servings: 1 cake; 8-10 pieces Equipment: Cutting board, knife, measuring bowls & spoons, 8-inch springform cake pan, whisk, parchment paper, palette knife Metho: - Begin by preheating your oven to 175°C / 350°F. - In a bowl, grate carrots and 1 tsp of orange zest. - Measure flour, baking powder, salt, cinnamon, and ginger in a separate bowl. Mix the dry ingredients together and set aside. - Take a larger bowl and whisk your eggs and brown sugar until creamy and foamy. - Start adding in the dry ingredient mix and melted butter, little by little, to the foamy egg and sugar mix. Stir slowly and don’t over mix. - Fold in the grated carrots, orange zest and crushed walnuts. - Cover the bottom of your cake pan with parchment paper, or grease with butter.
    [Show full text]
  • Inviting a Spice of Life to Cater Your Event Means Having the Experience of Many Industry Veterans Working Together to Make Your Special Occasion a Success
    WWWelcome to A Spice of Life Catering! IIInviting A Spice of Life to cater your event means having the experience of many industry veterans working together to make your special occasion a success. Whether you are planning a cocktail party, anniversary celebration, holiday party or intimate gathering, you are ensured the highest level of attention to achieve a flawless event. Every function is meticulously planned with your event coordinator to capture your imagination, delight your senses and impress your guests. OOOur team of culinary experts can assist with menu design that will showcase your ideas and personal tastes. Our plate and buffet presentation sets us apart. Creative props and décor can be coordinated with the theme of your event and are a complimentary party of our service. In addition, our event coordinators have access to the best in the industry partners for flowers, linens, décor, music and all of the other fine details. Whether your event is professionally served or delivered by our staff, we will help create a memorable occasion. TTTo get started call to begin planning your grand occasion. One of our event specialists will create a catering proposal for your event and email it to you. Once the menu and event particulars are decided all we need is a signed agreement and the required deposit to hold the date. Not to worry, we welcome menu and guest count changes until ten days before the event. JJJust a few things to remember when placing and order: ● Chafers, decorations, props and floral arrangements for buffets, as
    [Show full text]
  • How Much Sugar Do I Eat? the Recommendation Is Not to Have More Than Five Teaspoons a Day
    How much sugar do I eat? The recommendation is not to have more than five teaspoons a day. If you take less, even better. Look at the list below to check. Food Amount Teaspoons of Sugar Biscuits: Chocolate Digestive 1 Biscuit (17g) 1 Digestive 1 Biscuit (15g) ½ Ginger Nut 1 Biscuit (9g) ¾ Rich Tea 1 Biscuit (8g) ¼ Chocolate coated biscuit 1 Biscuit (25g) 2 Breakfast: Rice Krispies Small bowl (30g) ½ Bran Flakes Small bowl (30g) 1 Coco Pops Small bowl (30g) 2 Cornflakes Small bowl (30g) ½ Frosties Small bowl (30g) 2 ½ Muesli 2 Tablespoons (40g) 2 Shredded Wheat 1 Biscuit (25g) 0 Sugar Puffs Small Bowl (30g) 2 Weetabix 1 Biscuit (19g) 0 Special K Small bowl (30g) 1 Porridge Large bowl 0 Cakes: Flapjack 1 slice (90g) 6 Doughnut 1 Ring (60g) 2 Fruit Cake Small Slice (60g) 5 Fruit Pie 1 Individual (65g) 4 Jam Tart 1 Small (40g) 2 ½ Plain Sponge Cake Medium Slice (50g) 3 Sandwich Cake / Swiss Roll Small Slice (30g) 2 ½ Plain Scone 1 (50g) ½ Scotch Pancake 1 Small (30g) ½ Desserts: Ice Cream 1 Scoop (50g) 2 ½ Individual Mousse/Dessert Small Tub 2 ½ Instant Whip Quarter Packet made up 2 ½ Jelly Small tub 3 ½ Sponge Pudding with Jam Small Slice (110g) 5 ½ Tinned Fruit in Juice Half large tin (205g) 3 Tinned Fruit in Syrup Half large tin (205g) 6 Tinned Rice Pudding Half tin (200g) 3 Trifle Individual (125g) 4 Yoghurt, with sugar Small Carton (150g) 5 Yoghurt, sugar free Small Carton (125g) 2 Visit our website: www.nhsaaa.net All our publications are available in other formats Drinks: Blackcurrant Cordial 1 Carton (200mls) 4 Fizzy Drinks – with
    [Show full text]
  • Baskin-Robbins Kicks Off Its 70Th Year with Icing on the Cakeâ® Flavor of the Month and a Free Waffle Cone Offer for Guests Nationwide
    BASKIN-ROBBINS KICKS OFF ITS 70TH YEAR WITH ICING ON THE CAKE® FLAVOR OF THE MONTH AND A FREE WAFFLE CONE OFFER FOR GUESTS NATIONWIDE Through January, guests can enjoy the Delicious Flavor of the Month and a free freshly-baked waffle cone with the purchase of any double scoop CANTON, Mass. (January 5, 2014) – Baskin-Robbins, the world’s largest chain of ice cream specialty shops, is celebrating 70 years of innovative and delicious ice cream flavors and frozen treats by inviting guests nationwide to eat their ice cream and cake, too, with its January Flavor of the Month, Icing on the Cake®. The flavor features cake-flavored ice cream with cake pieces, frosting bits and a candy confetti ribbon and can be enjoyed in a cup, cone, milkshake or two-scoop sundae. To make the kick-off of its 70th year even sweeter, Baskin-Robbins is also continuing to offer guests nationwide a free waffle cone with the purchase of any double scoop of ice cream. In addition, Baskin-Robbins is offering guests an innovative lineup of ice cream flavors that can be enjoyed at select participating Baskin-Robbins shops nationwide throughout January: • Peanut Butter ‘N Banana: Banana-flavored ice cream and a chunky peanut butter ribbon in honor of a member of rock ‘n roll royalty who would be turning 80 this month! • Tropical Vacation Frozen Yogurt: A refreshing flavor featuring pineapple and passion fruit-flavored frozen yogurt with a passion fruit ribbon. • Premium Churned Reduced-Fat, No Sugar Added Caramel Turtle Truffle: Reduced-fat, no-sugar-added vanilla-flavored ice cream packed with caramel-filled milk chocolate flavored turtles and a caramel ribbon—the perfect treat for caramel-lovers! “Over the past 70 years, Baskin-Robbins has grown from a beloved neighborhood ice cream restaurant in California to the world’s largest chain of ice cream specialty shops, offering guests an extensive variety of ice cream flavors and frozen treats,” said John Costello, President, Global Marketing and Innovation for Dunkin’ Brands.
    [Show full text]
  • Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical
    foods Article Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits Michela Cannas, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe , Antonio Piga * and Costantino Fadda Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; [email protected] (M.C.); [email protected] (S.P.); [email protected] (P.C.); [email protected] (A.D.C.); [email protected] (P.P.U.); [email protected] (C.F.) * Correspondence: [email protected]; Tel.: +39-0792-9272 Received: 27 May 2020; Accepted: 17 June 2020; Published: 19 June 2020 Abstract: The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.
    [Show full text]
  • Catalogo Dan Cake Butter Cookies
    Danesita Collection RECIPES OF LOVE In 1978 we decided to fulfill a dream: to bring to the house of the consumers the best pastry a mouth can taste. Everyday. Today, after more than 30 years, we know that was the beginning of a great love affair. This love joins new technologies and techniques with the traditional way of making the best pastries. After being blended with dedication and filled with the finest ingredients, it results in a quality product, honest and deeply tasteful. This recipe has kept us in love with what we do and we believe that it’ll make you fall in love too. From first to last bite. INDEX DANESITA COLLECTION Classic Butter Cookies 05 The Modern Danish 11 Special Origins 06 Gree’tins 12 Ultra Premium 07 The Amazing Zoo of the 3-Steps Animals 13 The Danish House 08 The Best Love Stories of All Time 14 Copenhagen City 09 Say it with Chalk 15 The Classy Taste 10 Gift Boxes 16 Classic Butter Cookies Say it with Chalk The Best Love The Amazing Zoo Ultra Premium Special Origins Gree’tins Stories of All Time of the 3-Steps Animals Danesita Butter Cookies Collection is all about love. DANESITA During our lives, love comes in all shapes and sizes throughout the year. Thinking of you, we have created a Danesita Butter Cookie for each one of those special moments. From passionate daily snacks to premium COLLECTION indulgent cookies, love is as sweet as it can get. 4 Classic Butter Cookies The Standard Danesita Classic Butter Cookies is the updated version of a well-known classic.
    [Show full text]
  • Be-Ro Recipes, Unless Otherwise Stated
    www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one.
    [Show full text]