Sourdough Biscuits

READY IN: 22mins
YIELD: 8 biscuits
UNITS: US

INGREDIENTS

Nutrition
Sift together flour, salt, baking powder and baking soda.
  • Cut in the margarine or butter.
  • Mix in sourdough starter.
  • Turn out dough onto lightly floured board.
  • Knead a few times, until all of the flour is mixed in.
  • Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
  • Bake at 425°F for 12-15 minutes, until slightly brown.
0 comments

Chocolate Meringe Cookies

Chocolate Chip Clouds

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Course: Dessert
Cuisine: American
Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue cookies just melt in your mouth.

Ingredients

  • 1/2 cup egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup chocolate chips

Instructions

  • Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.
  • Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
  • Sift cocoa onto egg white mixture; gently fold until combined.
  • Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.
  • Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Notes

Hershey's Kitchens
Serving: 1cookie, Calories: 54kcal, Carbohydrates: 8.5g, Protein: 0.5g, Fat: 2.5g, Saturated Fat: 1.5g, Sodium: 9.5mg, Fiber: 1g, Sugar: 7g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 2
0 comments

Sour Dough Crackers from Kig Arthur Flour

Ingredients

  • 1 cup (113g) King Arthur White Whole Wheat Flour
  • 1/2 teaspoon sea salt
  • 1 cup (227g) sourdough starter, unfed/discard
  • 4 tablespoons (57g) unsalted butter, room temperature
  • 2 tablespoons dried herbs of your choice, optional
  • oil, for brushing
  • coarse salt (such as kosher or sea salt) for sprinkling on top

Instructions


  1. Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
  2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
  3. Preheat the oven to 350°F.
  4. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
  5. Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
  6. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
  7. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
  8. Prick each square with the tines of a fork.
  9. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
  10. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.
0 comments
Subscribe to: Posts (Atom)