Это предварительный просмотр рецепта "Russian Tea Biscuits".

Рецепт Russian Tea Biscuits
by Global Cookbook

Russian Tea Biscuits
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 4 1/2 c. unsifted flour
  • 1 Tbsp. baking pwdr
  • 1/2 tsp salt
  • 3/4 c. granulated sugar
  • 1/2 c. oil
  • 1/4 c. melted margarine
  • 1/4 c. orange juice
  • 1 tsp orange rind
  • 4 x Large eggs ( reserve 1 egg white for topping)
  • 1 tsp vanilla Topping glaze
  • 1 x reserved egg white
  • 1/4 c. granulated sugar
  • 1 tsp cinnamon Filling
  • 1 1/2 c. minced nuts
  • 1 1/2 c. golden brown seedless raisins
  • 1/4 c. sugar
  • 1 tsp cinnamon
  • 4 Tbsp. red raspberry preserves ( or possibly any flavor jam or possibly jelly)
  •     Powdered sugar

Инструкции

  1. Preheat oven to 350 degrees. Sift flour, baking pwdr, salt, and sugar into large bowl. Make a well in the center and add in oil, margarine, orange juice and rind, Large eggs (except for the 1 reserved egg white) and vanilla. Mix well using a wooden spoon ( the dough will be heavy). Combine thoroughly; knead dough. Refrigeratefor several hrs or possibly overnight.
  2. Prepare the toppings by first combining 1/4 c. sugar with 1 teaspoon of cinnamon; set aside. Lightly whisk the remaining egg white to use as a glaze. Cut dough into four parts. Roll one part on a lightly floured board to create a rectangle about 6 by 14 inches. Spread lightly with about 1 Tbls. of jam; sprinkle with one quarter each of the nuts, raisins and sugar cinnamon mix. Roll lengthwise as for a jelly roll. Brush top with some of the whisked egg white, then sprinkle with sugar cinnamon mix.
  3. Slice into 1 1/2 inch slices and place on lightly greased baking sheet, topping side up spaced about 1/2 inch apart. Repeat with the remaining dough, filling and topping. Bake for 25 to 30 min. Remove immediately to a tray dusted with powdered sugar.
  4. Sandy Says: My cousin makes this at Christmas. It is so good. A c. of coffee or possibly tea and this creation, and you've got heaven.
  5. Description: "The best bakery I have ever tasted, thanks to Dennis"
  6. Yield: 3 dozen