Hello all! As Easter is around the corner everyone is busy with the preps. This year I thought of making a new Easter traditional recipe along with Easter Eggs.
Hello friends. This post is going to be revolutionary because starting from this post I am going to keep the write-ups minimum for recipe posts. The reason being my new blog The Reading Bud. I’ll be investing quite a lot of time posting there. So from now, my posts are going to be short and sweet and to the point, the point being RECIPES! If you are interested in “reading” then I recommend you to visit my other blog. It’s full of writing. That said let’s begin with my first to-the-point post…
1. Wash the berries in cold water and drain well.
2. Chop ½of the berries finely and the rest ½ into bite sized cubes.
3. Mash the finely chopped berries and mix them with the bite sized ones in a bowl.
4. Add sugar to this and mix well.
5. Keep them for 1 hour in room temperature.
6. Whip the cream in a bowl with 1 tbsp sugar, till soft peaks form and keep in the fridge.
2. In a bowl take flour, baking powder and sugar and mix them.
3. Add butter to the mixture and mix with your finger tips until the mixture gets a coarse texture (somewhat like bread crumbs). There will be some pea-sized chunks of butter left in the mixture.
5. Stir in the cream with a fork just until the mixture becomes moist. (The dough will not hold together nicely at this stage).
7. Keep the dough on a lightly floured surface.
8. Knead it only for 2-3 times, until it holds together.
9. Gently pat the dough and cut into biscuits with a round cutter.
10. Transfer to the oven tray and bake for 10-15 minutes or until golden brown.
12. Lightly butter the halves and keep in a wire rack as they are ready to be filled.