Lidl - Savour Flavour - 3 Jul 2017
SilverCreSt KITCHEN TOOLS 300W Hand Mixer
€13.99
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 with stainless steel blade 1 x 700ml blender/measuring cup
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
Kilderg Marmalade & Jam
Preheat the oven to 180°C/160°C fan/gas mark 4. 1. Line a baking tray with parchment paper and set aside.
2. In a mixing bowl, cream the butter & sugar together until light and fluffy.
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 with stainless steel blade 1 x 700ml blender/measuring cup
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
Kilderg Marmalade & Jam
Preheat the oven to 180°C/160°C fan/gas mark 4. 1. Line a baking tray with parchment paper and set aside.
2. In a mixing bowl, cream the butter & sugar together until light and fluffy.
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.