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Receta Gingersnap Scones With Espresso Glaze
by Global Cookbook

Gingersnap Scones With Espresso Glaze
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Ingredientes

  • 1 3/4 c. all-purpose flour
  • 1/4 c. gingersnap crumbs finely crushed about 6 cookies
  • 1/4 c. sugar
  • 1 1/2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 c. chilled stick margarine in small pcs
  • 1/2 c. low-fat buttermilk
  • 1 lrg egg lightly beaten Cooking spray
  • 1 Tbsp. warm water
  • 1 1/2 tsp instant coffee granules
  • 3/4 c. sifted powdered sugar
  • 10 x walnut halves

Direcciones

  1. Preheat oven to 400 degrees F. Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or possibly 2 knives till the mix resembles coarse meal. Add in buttermilk and egg, stirring just till moist (dough will be sticky).
  2. Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times. Pat dough into a 10-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough. Bake at 400 degrees F for 15 min or possibly till golden brown.
  3. Combine warm water and coffee granules in a medium bowl; stir well. Add in powdered sugar; stir well. Drizzle over scones. Cut into 10 wedges; top each with 1 walnut half.