Traditional Recipe: How to Make and Mold Gingerbread Cookies with wooden molds
Recipe Russian molded honey pryaniki (gingerbread)
Ingredients:
Sugar -150 g.
2 eggs
Butter - 100 g.
Soda-1 teaspoon
Honey - 5 tablespoons (150 g.)
Flour, wheat Flour - 470-500 g
Powdered flavors (spices)-1-2 teaspoons
⠀
Prepare your dough:
Mix honey, sugar, butter, and a pinch of salt in a bowl, then heat it over a water bath. Stir it until it's smooth and the sugar dissolves, this process will take around 10 minutes.
Remove from fire. After 3-5 minutes, when the kneaded dough is slightly cooled (no less than 70C), add about 100 g of flour and spices. Mix intensively so that there would be no lumps.
Then remove it from the stove. After 3-5 minutes when the mixture is slightly cooled, add about 100 g of flour and spices. Mix intensively so there are no lumps.
Let it cool and then add the eggs.
Add flour in portions, this is done because the quality of flour and other ingredients is not the same for every person. You cannot say how much flour you will need that's why it's better to add less flour than it is stated in the recipe. If the dough is too soft you can add more flour.
Knead dough tight enough so that it holds the shape, but it should be possible to further knead it with hands without extra effort. You should get a single lump of uniform structure, pleasant to touch.
It's important to not add too much flour, or the dough will be difficult to shape and the gingerbread could crack or be too hard.
If the dough is too soft it will stick to the mold and the pattern will not look good.
Pay extra attention to the dough consistency! This is one of the most important steps when you want to bake delicious a beautiful patterned gingerbread.
BAKING
Leave about 5 cm between the pieces of gingerbread on a baking sheet, because they will enlarge in the oven even more.
Bake the gingerbread immediately, do not let it lay around.
To make the pattern well-preserved bake the gingerbread in a pan.
First, bake the gingerbread at 250 degrees for 3 minutes, then open the door for 20 to 40 seconds, so the heat can come out. After that, reduce the heat to 170 degrees and bake it for 5 to 15 minutes depending on the size of the gingerbread.
When the gingerbread is ready it can be covered in icing.
If you leave the gingerbread, for a day, to rest in a glass jar or a tin the gingerbread will be even better and taste more delicious.
Rose Cookies Recipe | Christmas Rose Cookies | Christmas Sweets Recipes
Highly Requested Recipe - Easily make Perfect Rose Cookies with this easy step by step recipe video with Tips
► These Authentic Rose Cookies are another traditional Christmas sweet, but can be
indulged no matter the season, these cookies are one of our family favourite, one gets so addicted to them once you start eating, they are thin, crispy deep-fried cookies
Note:-
Rose Cookie preparation is tricky to make at first, it depends upon making sure that the oil is hot enough at the right temperature but because they as so delicious it’s definitely worth the effort
1. If the batter is too thick add few teaspoons of Milk
2. If the batter is too thin add few Tablespoons of Plain Flour [Maida]
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1 cup = 250 ml; Tbsp. = Tablespoon = 15 ml; tsp. = teaspoon = 5 ml; g = grams
Ingredients:
1 cup Rice Flour
250g grated Coconut
¼ cup Plain Flour [Maida]
1 Egg
½ cup Sugar
¼ tsp. Rose Water
½ tsp. Black Sesame Seeds
Cooking Oil (for frying)
4 pinches Salt
Makes: About 45 Rose Cookies (500g)
Preparation Time: 10 mins + 45 mins to cook + 1 hour to rest batter
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kaju biscuit recipe | cashew cookies | काजू बिस्कुट रेसिपी | cashew biscuits | cashew nut cookies
full recipe:
Music:
kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies with detailed photo and video recipe. an easy and simple cookie recipe made with a combination of plain flour, ghee and cashew nut. it is very similar to the popular gooday cashew nut biscuits which are known for its creamy texture. it is an ideal evening snack recipe which can be relished with a cup of coffee/tea or as a light dessert after your heavy meal.
kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies with step by step photo and video recipe. indian cuisine is known for its versatility and the adaptability to other cuisines. there has been a lot of influence from overseas cuisine which eventually gels into the native recipes. one such easy and simple adapted recipe is kaju biscuit recipe, which is a classic example of the fusion of 2 cuisines.
Hot Chocolate Bombs! Recipe tutorial #Shorts
How to make hot chocolate bombs with marshmallows!!
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Homemade Samoas Girl Scout Cookies Recipe | Get the Dish
How to make homemade Samoas at home! There's no better time of the year than Girl Scout cookie season right? But those boxes only last for so long . . . even if you freeze them. Well thank heavens we have an easy homemade version that can keep you snacking happy all year long and if Samoas aren't your jam, you can always whip up some Thin Mints as well!
Homemade Samoas Cookies
From Just a Taste
INGREDIENTS
For the cookies:
1 cup unsalted butter, room temperature
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla extract
For the coconut topping:
15 ounces soft caramels
3 tablespoons milk
1/4 teaspoon salt
3 cups shredded sweetened coconut, toasted
8 ounces dark chocolate
DIRECTIONS
Make the cookies: Preheat oven to 350ºF.
In the bowl of a stand-up mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
In a separate bowl, whisk together flour, baking powder, and salt.
Add the flour mixture to the creamed butter in thirds, being sure to scrape down the sides of the bowl as necessary. Once incorporated, add the milk and vanilla extract, and mix until the dough comes together.
Flatten out the dough and wrap in plastic wrap. Refrigerate for about 1 hour or until the dough is firm.
Once the dough has chilled, roll out the dough on a lightly floured surface until it is 1/8 inch thick. Use a doughnut-shaped cookie cutter or two biscuit cutters to cut out cookies. Place cookies on a parchment-paper-lined baking sheet using a spatula, and keep going until you have used up all of the dough.
Bake cookies for 10 to 12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown. Remove from the oven and let cool completely.
Make the coconut topping: Melt the caramels, milk, and salt in a double boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook until the caramels are fully melted. Remove the saucepot from the heat and pour 3/4 of the melted caramel over the toasted caramel in a large bowl.
Carefully spread the remaining caramel on top of the cooled cookies and then press on the coconut caramel mixture on top of each cookie. Let the cookies cool for 30 minutes. If the caramel-coconut mixture thickens too much or the caramel sets, return it to the double boiler and warm it up until it is spreadable again.
Melt the dark chocolate in the microwave. Dip the bottom of each cookie in the chocolate and place it on a wax-paper-lined baking sheet. Use a fork to drizzle chocolate on top of each cookie in a zigzaggy pattern. Let cookies sit until chocolate hardens.
Yield 48 cookies
Cook Time 2 hours
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Our Most Requested Cookie Recipe: NUTELLA filled Chunky New York Cookies! | Cupcake Jemma Channel
NUTELLA IS LIFE! That's our mantra here at Crumbs and Doilies. Sally and Dane are back to give you guys what you want! This recipe has been requested SO MUCH so we hope that you love it! These Nutella Cookies are studded with roasted hazelnuts and double chocolate chips and of course they have a melty Nutella centre! They really are heaven in Cookie form.
If you want to pick up a Nutella Bake at Home Kit then you can do so right here. Thank you so much for continuing to support Crumbs and Doilies. We are constantly overwhelmed with joy and gratitude.
We think all our NY Cookies are the bomb so check out our full playlist here:
And if Nutella is your weakness that how about checking out a few more of our Nutella based recipes:
Nutella Cupcakes:
Mini Nutella Pies:
Nutella Babka:
Keep sharing your bakes with us over on the gram (Instagram) by tagging your photos with #cupcakejemma and also you can follow us too! @danepemberton @sallydells @cupcakejemma
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For 12 x 100g Cookies
Preheat oven to 180C (fan assisted)
190g COLD unsalted butter
125g Nutella
135g Caster Sugar
135g Soft Brown Sugar
150g Milk Choc Chips
150g Dark Choc Chips
40g Roasted hazelnuts
355g Plain Flour
60g Cocoa Powder
1.5 tsp Baking Powder
1 tsp Salt
2 Eggs
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