Prep Time: 15min.
Cook Time: 10min.

Ingredients: • 5 cups all-purpose baking or buttermilk biscuit mix
• 1 cup shredded Cheddar cheese
• 1 can (14 1/2 oz.)Seasoned Chicken Broth with Roasted Garlic

Directions: PREHEAT oven to 450°F.
MIX baking mix, cheese and broth to form a soft dough. Drop by spoonfuls onto ungreased baking sheets, making 24.
BAKE 10 min. or until golden brown. Serve hot. Makes 24.
TIP: Baked biscuits can be frozen. To reheat, wrap loosely in aluminum foil. Heat in 375°F. oven for 10 min. or until hot.
For Italian Herbed Biscuits, substitute 1 can (14 1/2 oz.)  Seasoned Chicken Broth with Italian Herbs for Seasoned Chicken Broth with Roasted Garlic.

Serves makes 18 cups

Preparation Time 10 to 30 mins

Cooking Time 10 to 30 mins

Calorie/Fat Count Energy 164kcals Fat 9g

Ingredients
Pastry
175g/6oz plain flour
pinch of salt
115g/4oz butter
55g/2oz ground almonds
55g/2oz caster sugar
1 egg, yolk only
10-15ml/2-3tsp water

Filling
1.25ml/¼tsp almond essence
600ml/1pt prepared cold custard
225g/8oz fresh fruit in season
15g/½oz flaked almonds, lightly toasted
icing sugar, sieved for dredging

Method
1. To make pastry, sift flour and salt together in a large bowl and rub in butter until it resembles breadcrumbs. Stir in ground almonds and sugar. Add egg yolk with enough water to form a firm dough. Knead lightly until smooth.
2. Roll out pastry thinly and use to line 18 x 8cm/7 x 3in deep, straight-sided patty tins. Prick pastry bases and bake blind at 200C/400F/Gas 6 for 15-20 minutes. Leave to cool.
3. For the filling, add almond essence to custard and whisk until smooth. Spoon into pastry cups.
4. Arrange fruit on top and sprinkle with toasted almonds.
5. Dredge with icing sugar just before serving.

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