Lidl - Savour Flavour - 3 Jul 2017
SILVERCREST KITCHEN TOOLS(R) 300W Hand Mixer
€14.99
With hand blender function 5 speeds plus turbo boost button Separate eject button for beaters and dough hooks
Includes: 2 x stainless steel beaters and dough hooks 1 x plastic blender attachment
Thumbprint cookies with marmalade & jam Preparation: 1 Preheat the oven to 180°C/160°C fan/gas mark 4. Ingredients: Line a baking tray with parchment paper and set aside. 115g Dairy Manor Unsalted Butter 55g Belbake Brown Sugar 1 Large Connell Farm Egg Yolk 1/2 tsp Belbake Vanilla Extract 125g Belbake Plain Flower Pinch of Kania Salt 2 In a mixing bowl, cream the butter & sugar together until light and fluffy. Kilderg Marmalade & Jam
3 Beat in the egg yolk and vanilla. Add the flour and salt and beat until well combined.
4 Cover the dough with cling film and place in the fridge for 20 minutes.
5 Roll the dough into 2cm balls and place on the prepared baking tray in rows spaced 5cm apart. Press your thumb into the center of each cookie, leaving a small indent. 6 Spoon jam into half of the indents and marmalade into the rest, using just enough of each to fill the indents without them overflowing.
7 Bake in the oven for 10-12 minutes or until the cookies are set. Remove to a wire rack and allow to cool completely before eating.
Includes: 2 x stainless steel beaters and dough hooks 1 x plastic blender attachment
Thumbprint cookies with marmalade & jam Preparation: 1 Preheat the oven to 180°C/160°C fan/gas mark 4. Ingredients: Line a baking tray with parchment paper and set aside. 115g Dairy Manor Unsalted Butter 55g Belbake Brown Sugar 1 Large Connell Farm Egg Yolk 1/2 tsp Belbake Vanilla Extract 125g Belbake Plain Flower Pinch of Kania Salt 2 In a mixing bowl, cream the butter & sugar together until light and fluffy. Kilderg Marmalade & Jam
3 Beat in the egg yolk and vanilla. Add the flour and salt and beat until well combined.
4 Cover the dough with cling film and place in the fridge for 20 minutes.
5 Roll the dough into 2cm balls and place on the prepared baking tray in rows spaced 5cm apart. Press your thumb into the center of each cookie, leaving a small indent. 6 Spoon jam into half of the indents and marmalade into the rest, using just enough of each to fill the indents without them overflowing.
7 Bake in the oven for 10-12 minutes or until the cookies are set. Remove to a wire rack and allow to cool completely before eating.