Valentine’s Day is not a holiday that is so important for me. In addition to going out for dinner with my fifty -one husband, we don’t really do much. To celebrate every holiday during the year, however, I try to cook a gift or two for my grandchildren. I cooked a lot of biscuits for Christmas last year and I have not been going to cook multiple biscuits for a long time.
While I bags my cotta biscuits after the Christmas holidays, however, I came across a Valentine’s Day biscuit stamp that I bought last year and that I never used. I removed the stamp and left it in a kitchen drawer, where I often saw it until I had the motivation to use it. Last week, I watched through my files for recipes to create stamped biscuits and I dealt with.
The dough used to prepare stamped biscuits is generally more rigid than other biscuits dough so that the stamped design maintains its shape during cooking. It also helps to refrigerate the dough, both before rolling and stamp the biscuits, and before cooking the biscuits. The refrigeration time helps biscuits to maintain their shape while they are cooked.
I love hot spices like cinnamon and ginger and I often use them in my cooking. These biscuits are slightly spicy and buttose enough to be decaying. You can use any cookie stamp you like for these biscuits or spread the dough and use a biscuit cutter. These cookies will be held well in an airtight container for a maximum of one week or can be frozen for a maximum of three months.
Enjoy your meal!
Deborah Mele
Ingredients
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2 sticks of non -salted butter, at room temperature
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1/2 cup of light brown sugar
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1 large egg at room temperature
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1/2 teaspoon of vanilla extract
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3 cups of flour for all uses
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2 teaspoons of ginger earth
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1/2 teaspoon of sodium bicarbonate
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1/2 teaspoon of salt
Instructions
- Beat the butter and sugar together with a high -speed hand mixer until you read and soft, about 4 minutes.
- Add the egg and vanilla and beat until it is mixed.
- In another bowl, mix the flour, ginger, sodium bicarbonate and salt.
- Add the dry ingredients to the mixture of butter and low speed beats until mixed.
- Download the dough on a slightly floured surface and use your hands to form on a disc.
- Wrap in a plastic wrapping and refrigerate for an hour.
- Divide the dough into three pieces and roll each on a slightly floured surface until it is often 1/4 inch.
- Use the stamp of the biscuits to cut and stamp the biscuits and place on a baking tray lined with parchment.
- Once the biscuits were all cut and stamped, in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F.
- Cook the biscuits until they start coloring the edges, about 10-12 minutes.
- Cool completely, then keep in an airtight container.
Nutrition information:
Product: 8
Portion size: 1
Amount for portion:
Calories: 428Total fat: 24gSaturated fat: 15gTrans fat: 0gFatty fat: 8gCholesterol: 84mgSodium: 227 mgCarbohydrates: 47gFiber: 1gSugar: 11gProtein: 6g
