please share recipe for thin crispy biscuit which I can add different flavours?

Answer 1

www.pillsbury.com


Awesome recipes!

Answer 2

You can add vanilla, ginger or spices to the recipe and the chocolate isn't vital.

Chocolate Biscuits

Ingredients

100g vegan margarine
25g sugar
75g flour
vegan chocolate



Cream the margarine with the sugar and then add the flour.

Roll out on a floured surface and cut out with cookie cutters. The recipe is quite crumbly when rolling out so you may need to transfer the biscuits to the baking sheet with a fish slice or similar rather than with your hands.

Place on a greased baking sheet and cook in a 200 degree oven for 15 minutes or until golden brown.

Once cool either dip into melted chocolate (break up the chocolate and put in a microwave for 45 seconds and stir until melted) or swirl some on with a spoon.

Answer 3

You can add vanilla, ginger or spices to the recipe and the chocolate isn't vital.

Chocolate Biscuits

Ingredients

100g vegan margarine
25g sugar
75g flour
vegan chocolate



Cream the margarine with the sugar and then add the flour.

Roll out on a floured surface and cut out with cookie cutters. The recipe is quite crumbly when rolling out so you may need to transfer the biscuits to the baking sheet with a fish slice or similar rather than with your hands.

Place on a greased baking sheet and cook in a 200 degree oven for 15 minutes or until golden brown.

Once cool either dip into melted chocolate (break up the chocolate and put in a microwave for 45 seconds and stir until melted) or swirl some on with a spoon.

Answer 4

This is a basic sugar cookie recipe to which you can add variations of your choice.

1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.

Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.
Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.
*I've found that if you want "sturdy and tasty" cookies you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty.

Flavor Variations
Butterscotch-Pecan: Substitute 2 cups packed brown sugar for sugar. Add 1 cup finely chopped pecans to ingredients.
Chocolate: Increase milk to 3 tablespoons. Add 3 squares unsweetened chocolate, melted, and 1 cup finely chopped walnuts to ingredients.
Coconut: Add 1 cup coconut, chopped, to ingredients.
Lemon: Substitute 4 teaspoons lemon juice and grated peel of 1 lemon for vanilla.
Almond: Substitute almond extract for vanilla and add 1 cup ground almonds to ingredients.
Peppermint: Substitute peppermint extract for vanilla. Any other extract flavor you choose: Use instead of vanilla.
The Sky is the Limit: With all of the flavorings out there, you can make up any combinations.