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* Exported from MasterCook *
Indian Curry Biscuits
Recipe By : Big Book of Beautiful Biscuits; Australian Women's Weekly
Serving Size : 30 Preparation Time :0:00
Categories : Volume 7-05 May 2004
Amount Measure Ingredient -- Preparation Method
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60 grams butter -- (2 ounces)
60 grams cream cheese -- (2 ounces)
2 tablespoons milk -- (30 ml)
1 cup self-rising flour -- (250 ml)
1 teaspoon curry powder -- (5 ml)
1/4 teaspoon salt -- (1 ml)
1 pinch cayenne
60 grams grated cheese -- (2 ounces)
1 tablespoon milk -- (15 ml); additional
Preheat oven to 375F. Lightly grease two cookie sheets.
Cream the butter and cream cheese together; beat in the milk until well
combined. Stir in the sifted flour, curry powder, salt and cayenne.
Mix to make a firm dough; knead until smooth. Roll out on a lightly
floured surface to make a 40cm x 20cm (16- x 8-inch) rectangle.
Use a 5cm (2-inch) round cookie cutter (fluted if possible) to cut out the
cookies.
Brush the tops with the additional milk and sprinkle with the grated
cheese.
Place the biscuits on the prepared cookie sheets and bake for 15 minutes.
Cool on the pan.
Makes about 30 biscuits.
From The Big Book of Beautiful Biscuits; Australian Women's Weekly;
ISBN 0 949892 10 6.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie, 5 May 2004
www.fareshare.net
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Per Serving (excluding unknown items): 45 Calories; 3g Fat (61.1% calories from
fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 106mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.
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