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Carefully wrap in cling film, then chill or freeze. Celebrated food writer and chef Suzanne Gibbs and Louise Fulton Keats show us how to make a perfect biscuit dough. Using the Lighthouse Biscuit & Pastry.
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Ingredients of ☕ Basic Biscuit Dough ☕🍪:
- You need 50 g sugar (make a powder form)
- Provide 100 g for unsalted butter (room temperature)
- Take 150 g - all-purpose flour
- Take 1 tbsp cocoa powder (optional)
They're easy to make and go with almost any meal. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl. Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla and briefly beat to combine.
☕ Basic Biscuit Dough ☕🍪 making process:
- 1- Beat sugar and butter in a bowl with a mixer till fluffy. - - 2- Sieve the flour and mix. - - 3- For the chocolate dough - switch 1tbsp of flour with 1tbsp of cocoa powder.
- 4- Cool the dough in a fridge for 2 to 3 hours. - - 5- From the cookies as shown in the pictures or your desired shapes. - - 6- Bake at 190 Celsius for 10 to 12 minute. - - 7- Serve with tea or coffee!☕
Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the. Buttery, soft, and made completely from scratch, this easy homemade biscuit recipe deserves a permanent place in your recipe repertoire. We're going to do a little bit of laminating. Cross ends, pull string tight to cut through dough. Combine flour, baking powder and. once, stirring until dough clings together.
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