SHORTBREAD JAM SQUARES RECIPE BY TASTY
Here's what you need: butter, caster sugar, egg, oil, vanilla extract, plain flour, baking powder, blackcurrant jam, icing sugar
Provided by Ellie Holland
Categories Bakery Goods
Yield 9 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 180˚C (350˚F).
- In a bowl, whisk together the butter and sugar until combined.
- Whisk in the egg, oil, and vanilla extract.
- Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
- Bring the mixture together using your hands to make a dough.
- Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
- Prick the dough with a fork to prevent bubbles from forming while baking.
- Spread the blackcurrant jam on top.
- With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
- Sprinkle the crumbs on top of the jam.
- Bake for 20 minutes, until golden brown on top.
- Leave to cool for around 20 minutes, the jam will be hot!
- Sieve icing sugar on top.
- Cut into squares.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams
BROKEN BISCUIT SQUARES
Use up broken biscuits at the bottom of the tin to make this buttery cake. It's glazed with a sweet ganache and topped with some British biscuit favourites
Provided by Nadiya Hussain
Categories Dessert
Time 1h
Yield Makes 12 squares
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 5. Butter and line a 30 x 20cm tin. Put the butter and sugars in a mixing bowl and beat using an electric whisk until light and fluffy. Add the vanilla and almond extracts and orange zest. Mix to combine.
- Add the eggs one by one. After each egg, make sure to whisk fast to avoid any splitting. Add the flour and baking powder and whisk for 2 mins until you have smooth batter. Fold in the milk. Spoon the mixture into the prepared tin and bake on the middle shelf for 25-30 mins until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 10 mins, then transfer to a cooling rack until cooled completely.
- Meanwhile, make the ganache. Put the chopped white chocolate in a large heatproof bowl. Bring the cream to a boil in a small saucepan, then immediately pour it over the chocolate. Leave for 1 min to melt. Whisk the cream and melted chocolate until you have a smooth, ganache mixture. Set aside - it'll thicken as it cools.
- Spread the ganache on top of the cooled sponge in an even layer using a palette knife. Roughly break up the biscuits, then scatter them evenly over the cake. Cut into 12 squares.
Nutrition Facts : Calories 578 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
BROCCOLI BISCUIT SQUARES
Steps:
- In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine biscuit mix, 1/2 cup cheddar cheese, Parmesan cheese and water until a soft dough forms. , Press dough onto the bottom and 1/2 in. up the sides of a greased 13x9-in. baking dish. Stir remaining cheddar cheese into the beef mixture; spread over dough. Sprinkle with broccoli. , In a large bowl, beat eggs, milk, salt and pepper. Pour over meat mixture. Bake, uncovered, at 400° for 25 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 544 calories, Fat 30g fat (13g saturated fat), Cholesterol 213mg cholesterol, Sodium 1286mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.
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