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@tho.th.dung544: #nhảytrend

Thào Thị Dung
Thào Thị Dung
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Friday 09 October 2026 11:29:30 GMT
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thnh.khang4532
Thịnh Khang :
Ibb dc hgg
2026-10-09 12:05:32
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nganh4589
Hoàng Nam :
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2026-10-09 12:03:52
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🎄 Candy Cane Cookies ❤️✨ Ingredients • 100g butter of choice • 1 tsp vanilla bean or peppermint extract • 30g caster sugar • 120g all-purpose flour • 40g condensed coconut milk • Red food colouring • Coarse sugar, for decorating Steps 👇 1️⃣ Add the flour, sugar, cold diced butter and vanilla or peppermint extract to a food processor. Pulse until coarse crumbs form. 2️⃣ Transfer to a bowl and add the condensed coconut milk. Mix until a dough forms. 3️⃣ Divide the dough into two equal portions. Colour one portion red with food colouring. 4️⃣ Refrigerate both doughs for 1 hour. ❄️ 5️⃣ Roll small pieces of each dough into thin ropes. Place the red and plain ropes together and gently twist them to create the candy-cane pattern. 6️⃣ Shape each twisted piece into a candy cane. Coat with coarse sugar if desired. 7️⃣ Place the cookies in the freezer for 30 minutes. 8️⃣ Carefully transfer them to prepared baking sheets. 9️⃣ Bake at 170°C for 18–20 minutes, until the edges begin to turn slightly golden. 🔟 Let cool completely before serving. 🎄✨ 💡 Tip: Work with the dough while it’s cold. If it starts becoming too soft while you’re shaping the candy canes, put it back in the fridge for a few minutes. Recipe by @nm_meiyee on Instagram 🙌 #Christmas #CandyCaneCookies #ChristmasCookies #HolidayBaking #ChristmasBaking
🎄 Candy Cane Cookies ❤️✨ Ingredients • 100g butter of choice • 1 tsp vanilla bean or peppermint extract • 30g caster sugar • 120g all-purpose flour • 40g condensed coconut milk • Red food colouring • Coarse sugar, for decorating Steps 👇 1️⃣ Add the flour, sugar, cold diced butter and vanilla or peppermint extract to a food processor. Pulse until coarse crumbs form. 2️⃣ Transfer to a bowl and add the condensed coconut milk. Mix until a dough forms. 3️⃣ Divide the dough into two equal portions. Colour one portion red with food colouring. 4️⃣ Refrigerate both doughs for 1 hour. ❄️ 5️⃣ Roll small pieces of each dough into thin ropes. Place the red and plain ropes together and gently twist them to create the candy-cane pattern. 6️⃣ Shape each twisted piece into a candy cane. Coat with coarse sugar if desired. 7️⃣ Place the cookies in the freezer for 30 minutes. 8️⃣ Carefully transfer them to prepared baking sheets. 9️⃣ Bake at 170°C for 18–20 minutes, until the edges begin to turn slightly golden. 🔟 Let cool completely before serving. 🎄✨ 💡 Tip: Work with the dough while it’s cold. If it starts becoming too soft while you’re shaping the candy canes, put it back in the fridge for a few minutes. Recipe by @nm_meiyee on Instagram 🙌 #Christmas #CandyCaneCookies #ChristmasCookies #HolidayBaking #ChristmasBaking

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