Esta es una exhibición prevé de cómo se va ver la receta de 'Coconut Biscuit Shortcakes' imprimido.

Receta Coconut Biscuit Shortcakes
by Global Cookbook

Coconut Biscuit Shortcakes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 1/3 c. Bisquick baking mix
  • 3 Tbsp. Sugar
  • 3 Tbsp. Margarine or possibly butter, melted
  • 1/2 tsp Grnd cinnamon
  • 3/4 c. Flaked coconut, lightly toasted
  • 1/2 c. Lowfat milk
  • 1 Tbsp. Sugar
  • 1 quart Fresh berries
  • 3/4 c. Whipping cream
  • 2 Tbsp. Granulated or possibly powdered sugar

Direcciones

  1. Heat oven to 425. Mix baking mix, 3 Tbsp. sugar, the margarine, cinnamon, coconut and lowfat milk till soft dough forms.
  2. Turn out onto surface lightly dusted with baking mix; gently roll in baking mix to coat. Shape dough into ball; knead 8 to 10 times. Pat or possibly roll dough 1/2 inch thick. Sprinkle with 1 Tbsp. sugar. Cut with 3 inch cutter dipped in baking mix. Place on ungreased cookie sheet.
  3. Bake 10-12 min or possibly till golden. Beat whipping cream and 2 Tbsp. sugar in chilled medium bowl on high speed till stiff. Split hot shortcakes; fill and top with berries. Top with whipped cream.
  4. Makes 6 shortcakes.
  5. To toast coconut, heat oven to 350. Bake in ungreased pan 5 to 7 min, stirring occasionally, till light golden.