Difference between revisions of "Tea Biscuits I"
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* ¼ cup [[milk]] | * ¼ cup [[milk]] | ||
| − | == | + | == Procedures == |
# Sift together the dry ingredients, stir in the Mazola and milk. | # Sift together the dry ingredients, stir in the Mazola and milk. | ||
# Turn the dough onto a board dredged with [[flour]], pat to one-half inch thickness, cut in small rounds, handling as little as possible, place in a pan rubbed with Mazola and bake twenty minutes in a quick oven, 375 to 400°F. | # Turn the dough onto a board dredged with [[flour]], pat to one-half inch thickness, cut in small rounds, handling as little as possible, place in a pan rubbed with Mazola and bake twenty minutes in a quick oven, 375 to 400°F. | ||
Latest revision as of 17:57, 29 June 2012
Ingredients
- 1¾ cups bread flour
- ¼ cup Argo or Kingsfords cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons Mazola
- ¾ cup milk
Glaze
Procedures
- Sift together the dry ingredients, stir in the Mazola and milk.
- Turn the dough onto a board dredged with flour, pat to one-half inch thickness, cut in small rounds, handling as little as possible, place in a pan rubbed with Mazola and bake twenty minutes in a quick oven, 375 to 400°F.
- To glaze the tops, brush with one teaspoon Karo mixed with one-fourth cup milk.
