Tuesday, 15 November 2011

Parsley Biscuits


2 Cups Plain Flour
1 Tbsp Baking powder
1 Tsp Salt
1 Tsp Sugar
113g unsalted Butter, diced
180ml Evaporated milk
1/2 cup chopped fresh Italian Parsley leaves
1 egg mixed with 1 tablespoon water


1. Preheat the oven to 200 degrees C.

2. Combine the flour, baking powder, salt, and sugar in a bowl 
3. Add the butter and mix on low speed until the butter is the size of small lumps.
4. Add the evaporated milk and mix until just mixed.
5. Add the parsley and mix until just combined.

6. Dump the dough out on a well-floured table top and knead lightly into a rectangle 3/4-inch thick. 
7. Cut out rounds with mouth of a glass and place on a baking tray lined with baking paper. 
8. Brush the biscuits with the egg wash.

9. Bake for 21 minutes, until the tops are browned and the insides are firm. 
10. Enjoy!

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