Identify three types of biscuits and write their ingredients and methods? – NABTEB QUESTION

i. Piped Biscuit

ii.Cat’s tongue biscuit

iii. Short bread biscuit

iv. Almond biscuit

v. Cornets

PREPARATIONS

I. PIPED BISCUIT

Ingredients	Qty
Flour (soft)	200g
Butter or Margarine	150g
Castor Sugar	100g
Egg	2
Vanilla	Drops

METHOD:

i. Cream sugar and butter or margarine until light in color and texture.

ii. Add egg gradually beaten continuously, and 3-4 drops vanilla.

iii. Gently fold in sifted flour, mix lightly.

iv. Pipe on to a lightly greased and floured baking sheet using a medium-sized star tube (a variety of shapes can be used).

v. Some can be left plain, some decorated with half almonds or neatly cut pieces of angelica and glace cherries

vi. Bake in moderate oven at 180°C – 200ºC for approximately 10 minutes.

vii. When cooked, remove on t a cooling rack using a palette knife

 

II. CAT’S TONGUE BISCUIT

Ingredients	QTY
Flour (soft)	100g
Butter/Margarine	100g
Icing sugar	150g
Egg white	4
Vanilla	Drops

METHOD

i. Lightly cream sugar and butter/margarine, add 3-4 drops of vanilla.

ii. Add egg white one by one mixing continuously, mixing being careful not allow the mixture to curdle.

iii. Gently fold in the sifted flour and mix lightly.

iv. Pipe on to a lightly greased baking sheet using a 2mm (¼ in), plain tube, 4 cm (2in) in length.

v. Bake in hot oven at 230°C – 250°C for a few minutes.

vi. The outside edges should be light brown and the c enters yellow.

vii. When cooked, remove on to a cooking rack using a palette knife

 

III. SHORT BREAD BISCUIT

Ingredients	QTY
Flour (soft)	100g
Rice flour	100g
Castor sugar	100g
Butter/Margarine	100g
Egg (beaten)	1

 

METHOD

i. Sieve the flour and rice flour into a basin
ii. Rub in the butter until the texture of fine bread crumbs.
iii. Mix in the sugar.
iv. Bind the mixture to a stiff paste using the beaten egg.
v. Roll out 3mm using Castor sugar, Prick well with a fork and cut in fancy shapes.
vi. Place biscuits on a lightly greased baking sheet.
vii. Bake in moderate oven at 175°C-200°C (370°F) until golden brown (approximately 15 min.)
viii. Remove with a palette knife on to a cooling rack

IV. ALMOND BISCUIT

Ingredients	QTY
Ground Almond	100g
Castor Sugar	50g
Egg White	1½
Almond Essence	drops
Sheet rice paper	1
Glace cherries and angelica

METHOD

i. Whisk the egg white until stiff
ii. Gently stir in the ground almonds, sugar, and 3-4 drops almond essence
iii. Place rice paper on a backing sheet
iv. Pipe mixture using a medium star into shapes.
v. Decorate with neatly cut diamonds of angelica and glace cherries
vi. Bake in a moderate over at 175°- 250°C (375° – 400°F) for 10 – 15 min.
vii. Trim with small knife to cut through rice paper and place on to a cooling rack using a palette knife

V. CORNETS BISCUITS

Ingredients	QTY
Flour (soft)	100g
Butter/Margarine	100g
Icing sugar	150g
Egg White	4
Vanilla	Drops

METHODS

i. Lightly cream sugar and butter/margarine add 3-4 drops of vanilla.
ii. Add egg white one by one mixing continuously, taking care not to allow the mixture to curdle.
iii. Gently fold in the sifted flour and mix lightly. Using a 2mm plain tube, pipe out the mixture onto a lightly greased baking sheet into rounds approximately 2 ½ cm in diameter
iv. Bake in hot over 230o – 250oC (450o – 474o F) until the edges turn brown and the center remains uncoloured.
v. Remove the tray from the oven.
vi. Work quickly while the cornets are hot and twist them into a cornet shape using the point of a cream horn mould