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Various recipes for how to make tea biscuits with cocoa and vanilla

Various recipes for how to make tea biscuits with cocoa and vanilla

Tea biscuits are one of the easy and light desserts that many people prefer to eat, and Chef Sarah Abdel Salam, through her official account on the Facebook social networking site, presented various recipes for how to make tea biscuits.

Various recipes for how to make tea biscuits with cocoa and vanilla


Vanilla tea biscuit

Ingredients

2 cups and a half of flour

Half a cup of starch

A cup of soft butter

A cup of powdered sugar

an egg

2 teaspoons of vanilla liquid

A small spoon of baking powder

Quarter teaspoon of salt


Cocoa tea biscuit

Ingredients

2 cups of flour

Half a cup of starch

Half a cup of raw cocoa

A cup of soft butter

A cup of powdered sugar

an egg

2 teaspoons of vanilla liquid

A small spoon of baking powder

Quarter teaspoon of salt

Flavors to add as desired

Zest an orange

Grate a lemon

Instant coffee

Spices (cinnamon, ginger, nutmeg, cloves)


How to prepare tea biscuits

Mix the butter with sugar and vanilla until the sugar is completely dissolved, the color is lightened, and the mixture turns into a smooth creamy texture.

 Add the egg and mix well with the butter and sugar.

Mix all the dry ingredients together and add to the mixture and if any flavor options are added, mix with the dry ingredients.

Beat until the ingredients are completely mixed and dough is formed.

The dough is collected by hand and shaped into a circular disk.

Roll the dough with a pickle between two baking sheets or two layers of transparent plastic until it is half a centimeter thick.

It is cut in any sectors as desired, and it is possible to make holes with the fork.

Arrange the cookies in a baking tray and bake in a hot oven at 160 ° C, until the sides get a very light golden color.

Leave the biscuits in the tray until they cool completely, and then keep in an airtight box.


Notes for the success of the dough:

Ensure the quality of the flour used so as not to expel the butter

Accurate standards are used. A 240ml measuring cup was used to calibrate ingredients

Ensure that all components are at room temperature

Sift powdered sugar before use to get rid of any lumps

Do not add any flour to the individual cocoa

- Do not knead the dough a second time and collect only

- In the event that the dough was exposed to excessive heat and it became difficult to work with it, it should be left to cool in the refrigerator

Leave a small space between each biscuit and the other on the baking tray

- The necessity of baking in a hot oven

Check the baking temperature

Allow the biscuit to cool completely in a baking tray before transferring or storing it

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