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Australian Toaster Biscuits

1 ½ tsp dry yeast
1 tsp white sugar
1 cup warm water
3 cups unbleached flour
2 tsp salt
¾ cup warm milk
2 tbsp vegetable oil
¼ cup cornmeal

In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7×12 inch pieces.

Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 ½ inch diameter circle and tape shut on the outside. In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes.

Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal. Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour ¼ cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown.

Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.

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