Put the flour, sugar and cocoa in a large bowl and stir well,cube the butter and add to the bowl,rub the mix through until you get an even crumb and add the vanilla extract and a tbsp of cold water, then cut it through the mix with a round knife.
Turn the dough out on to a floured surface – it’s a bit too squidgy, wrap and chill it for 10 minutes, roll the dough to 1cm thick, cut out your biscuits using a round 7cm cutter and gather up the offcuts and keep cutting until you have around 15 rounds.
Place the rounds on baking tray lined with baking paper and press a few chocolate drops into each one.
Bake for 12-15 minutes until just firm when pressed.
When cool enough to handle, transfer to a wire rack to cool completely.
Ukranian Borsch
ingredients:
Cabbage-200g
Tomatoes-150g
Sour cream-200g
Parsley-5g
Carrot-200g
Batter-50g
Beetroot-300g
Onion-80g
Dill-5g
Vinegar-10g
Salt
1. To cut the vegetables.
2. To boil in the pot.
3. To add to otheringredients.
4. To warm up on the frying pan.
5. To peel some tomatoes.
6. To pour into the pot.
7. To put on a plate.
8. To serve with some sour cream.
ответ: chocolate shortbread cookies
Ingredients
270 g (9.5 oz) plain flour
75 g (2.6 oz) caster sugar
200 g (7.1 oz) salted butter chilled
1 tsp vanilla extract
40 g (1.4 oz) cocoa powder
30 g (1.1 oz) chocolate drops or chunks
Equipment
Weighing scales
Measuring spoons
Mixing bowl
Wooden spoon
Baking paper
Rolling pin
7cm (3 inch) round cookie cutter
Non-stick baking sheet
Wire cooling rack
Instructions
Preheat the oven to 180C (160C fan, 350F).
Put the flour, sugar and cocoa in a large bowl and stir well,cube the butter and add to the bowl,rub the mix through until you get an even crumb and add the vanilla extract and a tbsp of cold water, then cut it through the mix with a round knife.
Turn the dough out on to a floured surface – it’s a bit too squidgy, wrap and chill it for 10 minutes, roll the dough to 1cm thick, cut out your biscuits using a round 7cm cutter and gather up the offcuts and keep cutting until you have around 15 rounds.
Place the rounds on baking tray lined with baking paper and press a few chocolate drops into each one.
Bake for 12-15 minutes until just firm when pressed.
When cool enough to handle, transfer to a wire rack to cool completely.
Объяснение: