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@dinhatcungnham: Một chuỗi bánh nama donut viral tại Nhật với hương vị đặc biệt, rất đáng để ghé qua thử trong cú trip sắp tới của mn nha! 🍩 #dinhatcungnham #donham #dulichnhatban #tourjapan #travel

Đi Nhật Cùng Nhâm
Đi Nhật Cùng Nhâm
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Saturday 04 July 2026 13:00:00 GMT
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bybvernum
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ib mình với ạ
2026-07-13 04:38:55
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Salted Honey Cookies Ingredients 6 tablespoons (85 g) unsalted butter, at room temperature
½ cup (100 g) coconut sugar
⅓ cup (110 g) honey
1 large egg, at room temperature
1 teaspoon vanilla extract
1 ¾ cups + 2 tablespoons (235 g) all purpose or gluten free flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Flaky salt, for sprinkling Directions In a large bowl, beat together the butter, coconut sugar, and honey until light and creamy. Add the egg and vanilla, and mix until smooth. In a separate bowl, whisk the flour with the baking soda, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Cover and refrigerate the dough for at least 2 hours, or overnight for best results. (Don’t skip this step—chilling helps prevent the cookies from spreading too much.) Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving plenty of room between each. I usually bake about 6 cookies per tray. Bake for 8–12 minutes, until the edges are golden and set but the centers are still soft. If they spread a little too much, gently swirl the edges with the bottom of a glass to make them perfectly round. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Finish with a generous pinch of flaky salt on top. #healthyrecipe #refinedsugarfree #glutenfree
Salted Honey Cookies Ingredients 6 tablespoons (85 g) unsalted butter, at room temperature
½ cup (100 g) coconut sugar
⅓ cup (110 g) honey
1 large egg, at room temperature
1 teaspoon vanilla extract
1 ¾ cups + 2 tablespoons (235 g) all purpose or gluten free flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Flaky salt, for sprinkling Directions In a large bowl, beat together the butter, coconut sugar, and honey until light and creamy. Add the egg and vanilla, and mix until smooth. In a separate bowl, whisk the flour with the baking soda, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Cover and refrigerate the dough for at least 2 hours, or overnight for best results. (Don’t skip this step—chilling helps prevent the cookies from spreading too much.) Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving plenty of room between each. I usually bake about 6 cookies per tray. Bake for 8–12 minutes, until the edges are golden and set but the centers are still soft. If they spread a little too much, gently swirl the edges with the bottom of a glass to make them perfectly round. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Finish with a generous pinch of flaky salt on top. #healthyrecipe #refinedsugarfree #glutenfree
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