6 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon cinnamon 2 teaspoons anise 1 teaspoon clove 1 cup sugar 1 pound shortening -- (Crisco) 2 eggs Cream shortening and sugar. Add eggs and mix well. Add dry ingredients and mi x together. Place teaspoon size balls on cookie sheet, and press with thumb. Bake and sprinkle with sugar and cinnamon while hot. Bake 15-20 minutes at 350 degrees. busted by sooz
How To make Biscohos's Videos
Bizcochos para hacer TIRAMISÚ, carlota y otros postres fríos - Savoiardi
Receta de bizcochos savoiardi esponjosos. También conocidos como vainillas, melindres, lady fingers o bizcochos de soletilla. Estos bizcochos harán subir a tus postres fríos a un nivel superior ya que su sabor, textura y ligereza son excepcionales. También son ideales para acompañar café o té. Para las meriendas y desayunos. Para agasajar a los invitados y niños. Una receta que te hará brillar ante ojos de los demás. #bizcochos #savoiardi #tiramisu
Ingredientes:
3 yemas 2 claras 35 g de harina de trigo de todo uso 30 g de almidón o fécula de maiz 50 g de azúcar + 1 sobre de 8 g de azúcar de vainilla ó 60 g de azúcar + esencia de vainilla 1 pizca de sal
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Receta por escrito aquí:
L’Shanah Tovah: Roskas/Biscochos From Scratch (recipe below)
ROSCAS: These Sephardic Jewish cookies from Spain are traditionally served at Sabbath dinners and on holidays. A mild cookie, not too sweet
INGREDIENTS 4 cups all-purpose flour, plus 2 tablespoons all-purpose flour 1 tablespoon baking powder 1⁄2teaspoon fine salt 3 large whole eggs, at room temperature 2 large egg yolks, at room temperature 1 1⁄4 cups sugar 1⁄2 cup vegetable oil 1 tablespoon pure vanilla extract
SESAME GLAZE 1 large egg white, lightly beaten 1 teaspoon honey 1⁄2 cup hulled raw sesame seeds ________________________________________________________________________________________
1. Preheat the oven to 375 degrees F. Line 2 baking sheets parchment, or coat them with nonstick cooking spray (must do this or cookies will stick to tray!).
2. Whisk the flour, baking powder and salt together in a medium bowl.
3. Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla.
4. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
5. TO FORM THE RINGS: Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (For smaller rings I use about a 2-3 piece of dough). Dust your hands and the parchment lightly with flour if the dough is sticky. Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings. (TIP: I find it works well to roll the ring fat and short at first before you pinch it together. Then you can use your finger to stretch the dough out and the hole won't end up too large in the end).
6. TO GLAZE THE COOKIES: Put the sesame seeds in a small bowl or plate.
7. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. (I like to swirl the seeds to fully coat the ring). Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
8. Bake rings until lightly browned, about 15 to 20 minutes. If making smaller rings, cut back baking time to around 8-10 minutes. Transfer from baking sheet and cool on wire racks. Serve.
9. Enjoy! These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.
Bizcocho esponja en microondas. Microwaved Sponge Recipe
Como se hacen los bizcochos esponja en micrrondas. Para acompañar postres y decorar tartas . English subtitles. VER RECETA DETALLADA: Ettore Cioccia Página web: Facebook: Mi Canal YouTube: Instagram:
Receta de Bizcocho de Cartago
Receta de Bizcocho de Cartago
BIZCOCHO DE CHOCOLATE IRRESISTIBLE | Receta fácil | Quiero Cupcakes!
♡ Vídeo paso a paso para hacer un bizcocho con un sabor intenso a chocolate, súper esponjoso y además muy jugoso. Una receta indispensable en vuestro recetario de repostería! ???? ♡
Si te gusta el vídeo dale al “ME GUSTA” y comparte el enlace ????
************************************************************* ► Vídeo-recetas Bizcochos Básicos ➜ ************************************************************* ► Vídeo-receta anterior: Cupcakes de CHIPS AHOY! o CHOCO CHIPS ➜ ************************************************************* ► Nuestro canal personal “En casa con Pam y Fer ➜ ************************************************************* ►► INGREDIENTES ➜ 12 - 14 raciones / molde 18cm ◄◄
► BIZCOCHO DE CHOCOLATE ● 2 Huevos L (o 3 huevos M) ● 280g (1 y 1/4 taza) Azúcar blanco ● 120ml (1/2 taza) Aceite de oliva suave (de girasol, maíz o canola. O 140g mantequilla derretida) ● 160ml (2/3 taza) Leche ● 1 Cdta (tsp) Extracto de vainilla ● 180g (1 y 1/4 taza) Harina de trigo ● 60g (2/5 taza) Cacao en polvo ● 2 Cdtas (tsp) Levadura química o polvo de hornear ● Pizca de sal ● 100ml (2/5 taza) Agua caliente
NOTA: Las medidas en tazas están calculadas con tazas medidoras de 250ml de capacidad. Son medidas aproximadas ya que lo más exacto son los gramos.
************************************************************* ➜ Si queréis más información visitad quierocupcakes.com ➜ Podéis estar atentos a todas nuestras novedades en las principales redes sociales: ■ Facebook: ■ Twitter: ■ Instagram: ■ Pinterest: ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Música fondo: Italian Afternoon de Twin Musicom está sujeta a una licencia de Creative Commons Attribution ( Artista:
Música final: Electro Cabello de Kevin MacLeod está sujeta a una licencia de Creative Commons Attribution ( Fuente: Artista:
Pan de Polvo (Mexican Wedding Cookies) | Family Recipe
2 cups all-purpose flour 1 ¾ cups butter ½ cup sugar ¼ cup cinnamon tea
Cinnamon Topping: 1 tablespoon ground cinnamon 1/3 cup granulated sugar
Directions
Bring one cup of water and two cinnamon sticks to a boil in a small saucepan. Boil for four minutes and set aside.
In a large mixing bowl, incorporate the butter into the flour until you are left with pea-sized pieces. Measure 2 ounces of warm cinnamon tea into the sugar and stir until the sugar has dissolved.
Pour the tea mixture over into the flour and butter. Mix until the ingredients are fully incorporated. Transfer the dough to a clean surface and knead until smooth (about 30 seconds). Let the dough rest at room temperature for one hour.
After the dough has rested, preheat your oven to 350° and line two large baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll the dough to 1/4 inch thick and cut with a 2-inch round pastry cutter. Place the cookies on the pan about 1/2 inch apart. Repeat the process until all the cookies are cut out.
Bake the cookies for 14 minutes or until golden brown. Transfer the cookies to a cooling rack and prepare the cinnamon sugar topping. Mix the cinnamon and sugar until combined. Gently toss the cookie in the mixture to fully coat. Shake off any excess and repeat until each cookie is coated.
Enjoy right away or store in an air-tight container for up to four days.