Newspaper article Manchester Evening News

COOKING with the Kids

Newspaper article Manchester Evening News

COOKING with the Kids

Article excerpt

JAM DROP BISCUITS INGREDIENTS 175g unsalted butter (softened) 1 tsp vanilla extract 1/4 cup sifted icing sugar 1 cup plain flour (sifted) 1/4 cup cornflour 1/4 cup raspberry jam METHOD 1. Preheat the oven to 180 [degrees]C and line two baking trays with baking paper. 2. Beat the butter, vanilla and icing sugar in the bowl of an electric mixer on medium until pale and fluffy. Add the flour and cornflour, and mix for 30 seconds or until a dough forms. The mixture should be like play dough! 3. Lightly dust your hands with some extra flour, and then roll tablespoons of the mixture into balls. Place each on to the trays about 2cm apart and use your fingers to flatten slightly. Create a big thumbprint in the centre of the dough to create an indent, and then fill each with a small blob of jam (half a teaspoon).

4. Ask Mum or Dad to transfer the biscuits into the oven for 10 minutes or until they turn light golden on the edges and the jam is bubbling. …

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