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Patricia Kami Jara
Patricia Kami Jara
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Saturday 16 December 2023 00:58:57 GMT
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God is good all the timee
God is good all the timee
Amateur vs Advanced: Cookies Two of my favourite recipes that are great if you are in a rush, or fancy spending a little extra time to make an elegant cookie! 30m Chocolate Chip Cookie: Makes 7-8 Cookies 120g Unsalted Butter, Soft 85g Light Brown Sugar 85g Demerara Sugar Zest 1/2 Orange 35g Whole Egg (crack the egg, whisk it, then weigh 35g) 1/2 Tsp Vanilla Paste 140g Plain/AP Flour 1g Baking Powder 1/2 Tsp Salt 100g 70% Dark Chocolate, plus extra 1. Beat the soft butter and sugars for 3m till light and fluffy. 2. Add the egg + vanilla and beat again. 3. Sift in the dry ingredients then add the chocolate. Stir to combine. 4. Roll into 65g balls and place onto a baking tray. 5. Bake at 190C/375F for 12-14m. Salted Caramel + Hazelnut Cookie: Makes 5-6 Cookies 120g Unsalted Butter, Soft 160g Light Brown Muscovado Sugar 50g Whole Egg 1/2 Tsp Vanilla Bean Paste 215g Plain/AP Flour 5g Cornstarch 3g Baking Soda 1/2 Tsp Salt 75g Dark Chocolate 75g Milk Chocolate Salted Caramel + Roasted Hazelnuts To Decorate 1. Beat the soft butter and sugars for 3m till light and fluffy. 2. Add the egg + vanilla and beat again. 3. Sift in the dry ingredients then add the chocolate. Stir to combine. 4. Chill the dough for 12 hours. 5. Cut the dough into 105g pieces, and press them into a 3” ring mold. 6. Bake at 160C/320F for around 20 minutes or until an even golden colour. 7. Remove from the oven and cool for 10m before decorating with caramel + nuts. #cookie #tiktokbaking #baking
Amateur vs Advanced: Cookies Two of my favourite recipes that are great if you are in a rush, or fancy spending a little extra time to make an elegant cookie! 30m Chocolate Chip Cookie: Makes 7-8 Cookies 120g Unsalted Butter, Soft 85g Light Brown Sugar 85g Demerara Sugar Zest 1/2 Orange 35g Whole Egg (crack the egg, whisk it, then weigh 35g) 1/2 Tsp Vanilla Paste 140g Plain/AP Flour 1g Baking Powder 1/2 Tsp Salt 100g 70% Dark Chocolate, plus extra 1. Beat the soft butter and sugars for 3m till light and fluffy. 2. Add the egg + vanilla and beat again. 3. Sift in the dry ingredients then add the chocolate. Stir to combine. 4. Roll into 65g balls and place onto a baking tray. 5. Bake at 190C/375F for 12-14m. Salted Caramel + Hazelnut Cookie: Makes 5-6 Cookies 120g Unsalted Butter, Soft 160g Light Brown Muscovado Sugar 50g Whole Egg 1/2 Tsp Vanilla Bean Paste 215g Plain/AP Flour 5g Cornstarch 3g Baking Soda 1/2 Tsp Salt 75g Dark Chocolate 75g Milk Chocolate Salted Caramel + Roasted Hazelnuts To Decorate 1. Beat the soft butter and sugars for 3m till light and fluffy. 2. Add the egg + vanilla and beat again. 3. Sift in the dry ingredients then add the chocolate. Stir to combine. 4. Chill the dough for 12 hours. 5. Cut the dough into 105g pieces, and press them into a 3” ring mold. 6. Bake at 160C/320F for around 20 minutes or until an even golden colour. 7. Remove from the oven and cool for 10m before decorating with caramel + nuts. #cookie #tiktokbaking #baking

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