BUTTER WHIRL BISCUITS
Maraschino cherries proudly sit upon swirls of buttery piped dough in this cookie, the likes of which are found all over Ireland. They might be homemade like they were in my house (and as is my preference, of course) or store-bought, but either way, they feature a wonderful crumbly texture that goes really well with the chewy cherries. It's not uncommon to sandwich two cookies with jam--or even better, try sandwiching them with my Best-Ever Buttercream Frosting if you want to get really indulgent. Cookies this pretty are nice to give as a gift--arrange them in a decorative cookie tin and finish it off with a colorful ribbon.
Provided by Gemma Stafford
Categories dessert
Time 45m
Yield 12 to 14 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper.
- In a large bowl, cream together the butter, sugar, and vanilla with a wooden spoon until fluffy and pale in color.
- Add the flour and stir until well combined.
- Transfer the dough to a piping bag fitted with a large star tip.
- Pipe the dough into 12 to 14 flat whirls on your prepared cookie sheet. Put a cherry half on each one.
- Bake for 18 to 20 minutes, until pale gold. Leave to cool on the cookie sheet for 5 minutes, then transfer to a wire rack.
- Store the biscuits in an airtight container at room temperature for up to 3 days.
BUTTER BURGER
This is my rendition of a butter burger.
Provided by thedailygourmet
Categories Hamburgers
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat, then add olive oil. Allow butter to brown. Reduce heat to low and add onion. Cover and cook over very low heat, stirring occasionally, until very soft, about 20 minutes. You do not want to caramelize the onion.
- Meanwhile, season ground beef with Italian seasoning and shape into 2 hamburger patties.
- Melt ghee in a skillet over medium-high heat. Cook hamburger patties, about 3 minutes per side. Add cheese onto each patty and allow to melt.
- Meanwhile, preheat the oven's broiler and toast buns until crisp, 1 to 2 minutes.
- Set hamburger patties on the bottom buns and add add sauteed onions on top. Spread 1 tablespoon butter across the freshly toasted top bun.
Nutrition Facts : Calories 1000.7 calories, Carbohydrate 30.9 g, Cholesterol 220.4 mg, Fat 80.7 g, Fiber 2.7 g, Protein 37.3 g, SaturatedFat 38.5 g, Sodium 689 mg
VIENNESE WHIRLS
These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat
Provided by Chelsie Collins
Categories Afternoon tea, Dessert, Snack, Treat
Time 57m
Yield makes 10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
- Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
- Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.
Nutrition Facts : Calories 405 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.6 milligram of sodium
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