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What you need:

8 slices bread  thick sliced
60 ml melted butter
4 eggs
160 ml milk
Salt and pepper to taste

What you do:

In a bowl, mix together melted butter, eggs, and milk. Beat well.
Soak bread in egg mixture and place on a cookie sheet that has been sprayed with cooking spray.
If there is any dip left, you can drizzle it over the sticks.
Bake for 25 minutes on middle rack of oven. Turn halfway through baking time.
Allow to cool.

Lovely on it’s own or serve with syrup or tomato sauce

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What you need:

8 oz / 227g   butter at room temperature

4oz / 113g  sugar

2 tsp water

2 tsp vanilla essence

8 oz /227g  flour

4 oz / 113g  finely chopped almonds

whole almonds for “fingernails”

1 tube red decorators icing

What you do:

Preheat oven to 160C / 325F / gas mark 3.

In mixing bowl, cream butter and sugar until fluffy.

Add water and vanilla; mix well. Blend in flour and nuts. Mix until incorporated.

Scoop dough into a ball and refrigerate until well chilled, about 2 hours.

To make cookies: 

Shape the dough into fingers about 3 inches long by rolling a piece of dough between hands, pinching slightly on either side of the “knuckle” area.

Place on ungreased cookie sheet and put a whole almond on the end for the nail, pushing down slightly. Leave the other end of the finger a little uneven to get that “severed” look! With a knife, make three tiny lines across the “knuckle” area of the finger…whats a knuckle without a few wrinkles?

Bake  for around 20 minutes. Remove and let cool completely.

When cool, squirt some of the red decorators icing onto the “severed” end of the finger.

 

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