CNN Day
Temp Butter Biscuit Recipe
Ingredients
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
1 teaspoon baking soda
1/4 pound (1 stick) unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup smooth peanut butter (use KRAFT? )
*Optional add 1/4 cup granulated sugar
Directions
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or a silpat.
- Sift together flour, salt and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until well combined. Add peanut butter, and beat until smooth. Add flour mixture, and beat on low until combined.
- Form each cookie into a ball using about a tablespoon of dough. Place cookies on the prepared baking sheets, about 1 inch apart. Place cookie sheet in freezer for about 10-15 minutes to chill. If they stay in the freezer too long they will be hard to flatten, so place them in the oven for a few minutes, and then take them out to press them.
- Remove from freeze and flatten them slightly with your palm or the bottom of a cup or spoon. Then dip a fork into flour, and tap off excess. Press fork slightly into the cookies to make a decorative top.
- Bake until golden, about 15 minutes. Check and if needed, bake about 5 minutes longer. Remove from oven, and place on a wire rack until completely cooled.
Chocolate Caramel Cookie Bites
Adapted from Smitten Kitchen’s Brownie Roll-Out Cookies3 cups all-purpose flour
1 tsp salt
1/2 tsp baking powder
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
2/3 cup unsweetened cocoa*
1 bag of caramels, unwrapped
1/2 cup raw or turbinado sugar (for rolling)Directions:
- Preheat oven to 350 degrees.
- Whisk dry flour, salt and baking powder in bowl and set aside.
- Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth.
- Wrap dough ball in plastic and chill for at least one hour.
- Roll out cookie dough on floured counter. Cut into roughly 1 1/2 - 2 inch diameter circles or squares (the shape and precision of the cut section doesn’t really matter since you will be wrapping it around the caramel anyway), brushing extra deposits of flour off the top.
- Roll the dough around an unwrapped caramel. Roll the dough back and forth in your hands until it forms a smooth ball.
- Roll the ball in a bowl of raw or turbinado sugar, pressing slightly to coat with sugar.
- Bake on a parchment-lined baking sheet for 10-12 minutes until the cookies are firm.
- Transfer to a wire rack to cool.* I used regular old Hershey’s cocoa (I thought it would be most appropriate since Milk Duds are a Hershey’s product) but feel free to substitute a higher quality chocolate if you have it. I’m sure it would just add to the intensity of the chocolate flavor.
Note: These are best served fresh from the oven or slightly reheated (a quick zap in the microwave will do the trick). This warms the caramel up, making it gooey and delicious. Served at room temperature they are still yummy but the caramels are chewier.
Cost for Ingredients if getting from NTUC
butter 250g:
Prima Plain Flour 1kg: $2.25
SIS Caster Sugar 1kg: $2.30
eggs = ??
Chocolate chips: ?
Drinks cost
Carnation Evaporated Milk- Full cream 405 G: $1.43
Rose Syrup: ?
Orange Syrup: ?
Fruit punch syrup: ?
Admin and Yvonne wants chocolate to be made (Fondue) is it okay or..... ?
How about we make bookmarks and sell it ? :D
Items needed for bookmarks: construction papers, ribbons and punchcraft
Labels: CNN Day
8:32 PM By bsg1B23
