![]() Dollop some jam on the underside of a biscuit and top with another biscuit. Mix the jam and the white chocolate together. Take out and leave to cool completely on the tray. Bake for 10–12 minutes, until lightly golden. Take the tray out of the fridge and generously sprinkle each biscuit with sugar. Prick the surface of each biscuit twice using a fork and pop the trays into the fridge for 30 minutes. Keep cutting, bringing together the excess and re-rolling until you have used up all the dough. Using a 6cm/2½in round cutter, cut out rounds and place on the trays with a 1cm/½in gap between them. Take out the dough, dust the work surface with a little flour and roll the dough out into a sheet about 3mm/⅛in thick. Line four baking trays with baking paper. Don't be tempted to knead the dough, simply bring it together.įlatten the dough into a round, wrap in cling film and leave to chill in the fridge for at least half an hour. Add the flour and mix until a dough forms. Add the chopped basil, lemon zest and vanilla and mix to incorporate well. Upright-growing rosemary is a good companion.Beat the butter and sugar until light and fluffy. Because it is low-growing and has thin stems and a wiry habit, don't crowd it because vigorous neighboring plants might choke it out. Give it excellent drainage in a pot and good air circulation. Thyme is well suited for containers because of its size and the fact that it demands perfect drainage. In the warm, humid climates of zones 9 and 10 it may suffer in the summer in zone 10 it is best to lower your expectations and just consider it a cool season annual. Using a sharp knife, slice thin rounds of the log and place them on the baking tray, spacing the cookies 2 in / 5 cm apart. Optionally, brush the log with a bit of egg white if the sugar doesn’t stick. The leaves are evergreen to semi-evergreen, depending on the how far North it is growing. Unwrap the dough and roll the log in the sugar until completely coated. ![]() You may also hear it called winter thyme, because it is one of the most cold hardy of all the different thymes. This tiny-leaved thyme is among the most aromatic, more so than larger-leafed varieties. Use it to elevate the flavor of good ole' beef stew, too. Highly aromatic, it enhances meat dishes, eggs, cheeses, soups, and sauces, and it is a primary component of both Bouquet Garni and Herbes de Provence. Thyme is an easy and practical herb to grow. Some gardeners also let the seeds drop to make new plants.Fall is a great time to grow cilantro in mild climates, as the plants are frost tolerant and love the cool weather in fall, winter, and early spring.Organic varieties are only available at retailers. You can grind the seeds or use them whole. After it blooms, harvest the seeds-they are what you buy in spice jars as coriander, another common ingredient in Asian cooking. Cilantro grows tall and blooms at the end of its life, usually after the weather gets hot. It is a fast-growing annual except in milder climates where it will overwinter. Young leaves have the best flavor, so be sure to harvest often. It grows in a rosette of stemmy leaves that are ready to harvest shortly after planting. Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Caribbean and Asian foods, lending flavor to recaito, salsas, curries, salads, chutneys, herbed butters, and meat marinades.Cilantro looks like flat leaf Italian parsley, but the leaves are thinner. The leaves have an instantly recognizable fragrance that fills a room when you cut them. If you like the aromatic flavor of salsa served in Mexican restaurants, you'll like cilantro. You can substitute chopped fresh rosemary or lavender for the lemon thyme. However, placing the cookies in the freezer to firm before baking helps the cookies maintain a perfect shape as they bake. If time is short, you can bake the cookies immediately. Bake at 275 for 30 minutes or just until edges begin to brown.In a large bowl with a hand mixer or in the bowl of a standing mixer, blend the butter and. Place cookie sheets in freezer for 20 minutes or until cookies are firm to the touch. In a medium-size bowl, briefly mix the flour and salt. Cut with a 2-inch cookie cutter, and place cookies 1 inch apart on parchment-lined cookie sheets. Roll each half to ¼-inch thickness on a lightly floured surface, adding just enough flour to keep the dough from sticking. Add flour mixture pulse 10 to 12 times until dough pulls away from sides of bowl and forms a ball.Process butter and sugar in a food processor until smooth and well combined, stopping to scrape down sides. ![]() ![]()
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