Monday, June 08, 2015

Rapunzel Braids

Oddly enough, I seem to have cooked more during September than I did in July and August.  Nesting maybe?  Early on, I made another recipe from Kate's Princess book. 
It ended up being great to send for an easy school lunch.  We made Rapunzel Biscuit Braids.  It was just a biscuit dough with ham and cheese mixed in. 
Kate thought they were really cool.  I can't remember if I used GF flour or regular for these. 

Ham and Cheese Biscuit Braids
2cups flour
1/2 cup cornmeal
3 tsp baking powder
1 tsp salt
5 Tbsp cold butter
1/2 cup diced ham
1/2 cup shredded cheddar cheese
1cup milk

Preheat over to 400.  Stir together flour, cornmeal, powder and salt.  Pinch or cut in butter.  Stir in the ham and cheese.  Then add the milk and stir until it looks like a dough.  Sprinkle flour on a flat surface and place the dough on top. Then roll the dough out into a 12-inch square using a rolling pin.  This should be 1/4 inch - 1/2 inch thick.  Cut the square into quarters then cut each quarter into 12 long strips. 

To braid take three strips and pinch them together at the top.  Take the right section and cross it over the center section, then take the left section and cross it over the center section.  Keep doing this (like braiding hair) until the whole strip is braided all the way down; then pinch together at the bottom.  Repeat until all strips are braided.  Place the braids on a baking sheet or stone.  Place the stone into the over and bake for 8-10 minutes.  When golden, remove from oven.

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