How To make Koala Kookies

Chocolate Caramel Cookie Cups! Recipe #Shorts

How to make Dairy Milk Chocolate Caramel Cookie Cups!

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I absolutely love making these cookie cups at the moment, because they’re so quick and easy to make and you don’t need many ingredients ????

Plus, who doesn’t love a warm, gooey cookie, filled with melted chocolate and caramel ????

Sound on for full instructions ????
Swipe for more cookie heaven ????

All you need is:

50g unsalted butter, softened
40g light brown sugar
20g granulated sugar
1 egg yolk
1/2 tsp vanilla extract
70g plain flour
1/4 tsp bicarbonate of soda
1/4 tsp salt
60g Dairy Milk Caramel pieces (+ extra for the top)
50g chocolate chips (+ extra for the top)

Bake 160C (fan) 15 mins - until the top is crisp and golden brown

Makes 2 large ramekins or 4 small - if making 4 small, reduce the cooking time ????

Happy baking everybody! Enjoy ❤️

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#shorts #tutorial #baking #cookies #recipe

Koala Cake | CHELSWEETS

This adorable koala cake is made with moist chocolate cake layers and chocolate buttercream. It's just as cute as it is tasty!

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How to Make an Easy Koala Cake

This is my second version of a koala cake. I’m a perfectionist, and wanted to do an upgraded version of my favorite animal in cake form. In this tutorial I’ll show you how to create a simple koala cake with some endearing details- including fondant pieces and a party hat. This cake turned out adorable, and it’s even easier than it looks!


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How To Make Kawaii Koala Macarons! - The Scran Line

Koala Macarons
Makes 20 cookies

Macarons
100g egg whites (approx. 3 egg whites) room temperature
140g (1 ½ cups) almond meal
90g (½ cup) granulated sugar
130g (3/4 cup) powdered sugar
1 tsp vanilla
¼ tsp salt
1/4 tsp cream of tartar
1 tsp white vinegar
1 tbsp crushed Oreos
1 drop black food gel
1 drop pink food gel

Frosting
1 batch vanilla-flavoured American buttercream.
2 tbsp crushed Oreos

Royal icing
40g egg whites (aprox. 1 egg)
230g (1 ½ cups) powdered sugar (confectioners’), sifted
1 tbsp water to adjust consistency
2 drops black food gel
2 drops pink food gel

Macarons
Preheat oven to 300ºF. Line 4 baking trays with baking paper or silicone baking mats. Set aside.

Sift powdered sugar and almond meal into a large bowl. Set aside.

Add the vinegar to the bowl you’ll be mixing the eggs in and wipe down using a paper towel until dry.

Add egg whites to a separate bowl and use a whisk attachment if using a stand mixer or the beaters if using an electric hand mixer and whip to soft peaks. Add the salt and cream of tartar.

Continue whisking on high speed while very slowly adding the sugar while the mixer is on high. Once all the sugar is in there, add the vanilla extract and continue whisking until the meringue becomes thick and glossy. All up, you’ll whisk for about 5 minutes. If you want to make different colours or add any liquid flavouring, extracts or essences you can add them in with the vanilla.

The next part is the mixing stage. Otherwise known as ‘macaronage’, and is super important. It’s where most people go wrong with macarons. Add about ¼ of the almond mixture into the meringue. Use a spatula to fold in the almond meal. Repeat this until all the almond mixture is mixed in to the meringue.

Once it’s mixed, add about ¼ of the batter into a separate mixing bow. Add the Oreos to the large bowl and pink food gel to the small bowl.

Use a spatula to gently mix the batter until you reach the ribbon stage. The ribbon stage is when the batter falls off your spatula in a ribbon, without breaking, and then disappears back into the rest of the batter after about 10 seconds. That’s when you know the batter is ready to pipe. I like to fold the batter by going around the bowl with the spatula and then through the middle. Make sure you don’t thin the mixture out too much otherwise it’s only good for the bin! When you think you’re almost at the ribbon stage, test the batter, and if it needs more mixing, give it another fold and test again.

I’ve prepared a pdf template which you can find below for these macarons. Add the pink batter to a piping bag fitted with a Wilton #3 piping tip. Pipe the pink parts of the ears and then pipe the outside of the ears with the grey batter in a piping bag fitted with a Wilton #3 tip. Then pipe the oval-ish shape of the face. You want to pipe 20 macarons with these details and then 20 macarons that are just plain grey in the same shape. No pink ear details.

Gently tap the tray on your work bench to allow the air bubbles to come out to the top. Allow the macarons to dry for 40 minutes before baking for 10 minutes. Allow to cool completely before taking off the sheets.

Royal icing
Place egg whites, vanilla extract, water and icing sugar in large mixing bowl of a stand mixer. Using the whisk attachment, mix on low speed until mixture comes together. Continue mixing until mixture is smooth and uniform. You may need to scrape down the bowl to make sure everything gets mixed in properly.

Split into two bowls. Add black food gel to one and pink food gel to the other. Mix both until well combined. Add both to a separate piping bag fitted with a Wilton #2 piping tip. Pipe little black dots for the eyes on half the macarons. Pipe a nose in the midle of the eyes and two little rosy cheeks. Allow to dry for 2 hours.

Frosting
Add the Oreos to the frosting and mix until well combined. Add to a piping bag fitted with a medium round tip.

To finish your macarons fit the end of two piping bags with a medium size piping tip and fill with the Oreo frosting. Pipe one half of the macarons and sandwich with the other half.

Macarons can be stored in an airtight container for up to three days.
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

Healthy Cookies with Koala Picks Koalified Cookie Mix!

What's better than simple cookies? Cookies that are heart-shaped!????
Make this Mother's Day special with our Koalified Cookie Mix which is just what you need for fresh homemade cookies for the perfect snack with your kids!????

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Orjinal Kavala Kurabiyesi Budur ☑️ Tüm Püf Noktaları İle Kavala Kurabiyesi Nasıl Yapılır ❓Kurabiye

#Kurabiyetarifi #Kavalakurabiyesi #Kurabiye

Kanalıma ve mutfağıma hoşgeldiniz  bugün sizler için harika bir kavala kurabiye tarifi hazırladım benim çok sevdiğim sık sık yaptığım garanti tarif sizlerin de denemesini çok isterim böyle bir güzellikten mahrum kalmayın diye  bolca yaparak evinizde her zaman bulundurabilirsiniz çünkü tazeliğini uzun süre muhafaza ediyor  tarifimin tüm detaylarını sizlerle paylaştım yapıp deneyecek olan herkese şimdiden afiyet olsun 
İYİ SEYİRLER 

Kullandığım su bardağı ölçüsü: 250 ml
Pişirme önerisi: 180 C
Pişirme süresi: 25 dk

Malzemeler
250 gr tereyağı
1 su bardağı çiğ badem
1 su bardağı un (kavurmak için )
1 su bardağı pudra şekeri
1 paket kabartma tozu
1 paket vanilya
1 adet yumurta
Yarım su bardağı sıvı yağ
2,5 su bardağı un (kontrollü ekleyin)

Üzeri için:
Pudra şekeri
.
.
.
AZƏRBAYCAN RESEPTİ

İstifadə etdiyim fincan ölçüsü: 250 ml
Pişirmə tövsiyəsi: 180 C
Pişirmə vaxtı: 25 dəq

Materiallar
250 q kərə yağı
1 stəkan çiy badam
1 stəkan un (qovurmaq üçün)
1 stəkan şəkər tozu
1 paket qabartma tozu
1 paket vanil
1 yumurta
Yarım stəkan yağ
2,5 stəkan un (nəzarət olunan əlavə et)

Yuxarıdakılar üçün:
Toz şəkər
.
.
. ENGLISH RECIPE

The cup size I use: 250 ml
Cooking recommendation: 180 C
Cooking time: 25 min

Materials
250 g butter
1 cup raw almonds
1 cup of flour (for frying)
1 cup of powdered sugar
1 packet of baking powder
1 packet of vanilla
1 egg
Half a glass of oil
2.5 cups flour (add controlled)

For the above:
Powdered sugar
.
.
. RECETA ESPAÑOLA

El tamaño de taza que uso: 250 ml.
Recomendación de cocción: 180 C
Tiempo de cocción: 25 min.

Materiales
250 g de mantequilla
1 taza de almendras crudas
1 taza de harina (para freír)
1 taza de azúcar glass
1 paquete de levadura en polvo
1 paquete de vainilla
1 huevo
Medio vaso de aceite
2.5 tazas de harina (agregue controlado)

Por lo anterior:
Azúcar en polvo
.
.
. RECEITA PORTUGUESA

O tamanho do copo que uso: 250 ml
Recomendação de cozimento: 180 C
Tempo de cozimento: 25 min

Materiais
250 g de manteiga
1 xícara de amêndoas cruas
1 xícara de farinha (para fritar)
1 xícara de açúcar em pó
1 pacote de fermento em pó
1 pacote de baunilha
1 ovo
Meio copo de azeite
2,5 xícaras de farinha (adicionar controlada)

Para o acima:
Açúcar em pó
.
.
.
РЕЦЕПТЫ НА РУССКОМ ЯЗЫКЕ

Размер чашки, который я использую: 250 мл.
Рекомендации по приготовлению: 180 C
Время приготовления: 25 мин.

Материалы
250 г сливочного масла
1 стакан сырого миндаля
1 стакан муки (для жарки)
1 стакан сахарной пудры
1 пакетик разрыхлителя
1 пакетик ванили
1 яйцо
Полстакана масла
2,5 стакана муки (контролируемое добавление)

Для вышеуказанного:
Сахарная пудра
.
.
.
وصفة عربية

حجم الكوب الذي استخدمه: 250 مل
توصية الطبخ: 180 درجة مئوية
وقت الطهي: 25 دقيقة

مواد
250 جرام زبدة
1 كوب لوز نيء
1 كوب دقيق (للقلي)
1 كوب سكر بودرة
1 كيس من مسحوق الخبز
1 باكيت فانيليا
1 بيضة
نصف كوب زيت
2.5 كوب دقيق (يضاف للرقابة)

للأعلى:
مسحوق السكر، سكر بودره