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Pure and naked 山の上ロール Yamanoue Roll. My rolls have a better life than me because they can enjoy free aircon in the fridge ☃
#dairycreamkitchen #cake #homemade
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Delicious crisp golden butter cookies are perfect for kids' treat.
We made some cute rings together!
Please don't change the amount of the ingredients. They are necessary to make unbreakable cookies! hehe
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Ring Cookies
Difficulty: Very Easy
Time: 30min + cooling time
Number of servings: about 40 rings
I used 3cm (1.2 inch) and 2cm (0.8 inch) round cookie cutters, then the ring became big for kids (perfect for adults). You may want to use smaller cookie cutters for kids 😅
Ingredients:
200g (1 cup) cake flour *all purpose is OK
100g (1/2 cup) unsalted butter *room temperature
60g (1/2 cup) powdered sugar (confectioner's sugar)
a pinch of salt
1/2 beaten egg *room temperature
a few drops of vanilla extract
white chocolate pen
sugar toppings
Directions:
1. Cream the butter with a whisk in a bowl. Sift in powdered sugar, add a pinch of salt, then mix well until smooth.
2. Add beaten egg little by little and mix well. Mix in vanilla extract if preferred.
3. Sift in flour then cut through with a spatula to mix and form it into one. Using a plastic wrap, spread out the batter into a flat sheet. Put in the fridge to set for 30 minutes.
4. Cut out the dough while cold. When the dough becomes warm and soft, put in the fridge. Cold dough is easy to handle.
5. Bake in the oven at 170C (340F) for 12 minutes. Place the cookies on a wire wrack to cool.
6. When the cookies are cold, attach the rings using white chocolate and sprinkle with the sugar toppings. (see the video)
レシピ（日本語）
https://cooklabo.blogspot.com/2018/12/ring-cookies.html
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Only 2 Ingredients!
What you need are a bar of chocolate and flour
You can change the flavor by using your favorite flavored chocolate ;) hehe
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2-Ingredient Icebox and Piped Cookies
Difficulty: Very Easy
Time: 20min
Ingredients for Icebox Cookies:
50g (1.8oz.) milk chocolate
5 tbsp. cake flour or all purpose flour
Ingredients for Piped Cookies:
50g (1.8oz.) milk chocolate
2 tbsp. cake flour or all purpose flour
Directions:
1. Melt the chocolate in a double boiler over hot water (60C/140F).
2. Add flour then mix well.
3. To make icebox cookies, shape the dough into a log, cool in the fridge for a few minutes to set. Slice the dough into 5mm (0.2 inch) thick. To make the piped cookies, put the dough into a piping bag with a star tip, pipe out the dough into a spiral shape.
4. Place the cookies on a baking sheet lined with parchment paper. Bake at 180C (350F) for 10 minutes.
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2017/07/2.html
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♥ Jodie Akinci has been creating honest, simple and delicious cakes for her family and friends. Now she’s here to share them with all of us.
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ALMOND COCONUT COOKIES
Ingredients:
1. 2 Egg Whites
2. ½ cup Shredded Coconut
3. 1 tbsp. Desiccated Coconut
4. 4 tbsp. Coconut Sugar
5. ½ tsp. Vanilla Extract
Steps:
1. Pre heat your oven to 150°C / 300 °F.
2. Line a baking tray with baking paper.
3. Separate egg whites into a mixing bowl and whisk on high until the egg whites become stiff.
4. Add in all other ingredients. Fold in with a metal spoon until thoroughly combined.
5. Using a tablespoon, measure out mixture and place on lined baking tray to make a total of 9 cookies.
6. Add a slither of an almond on top of each cookie and bake in oven for 15 minutes.
7. Once your cookies have cooled you can melt some dark chocolate and drizzle them over the cookies.
These cookies are gluten and dairy free, if you choose not to add the chocolate drizzle.
RAW CACAO WALNUT CAKE
Ingredients:
1. ¼ cup Shredded Toasted Coconut
2. 3 cups Walnuts
3. 1/3 cup Sultanas
4. 15 Pitted Dates
5. 1/3 cup Cacao / Cocoa Powder
6. 1/3 cup Coconut oil
7. 1 cup Rolled Oats
8. 2 tsp. Vanilla Extract
Steps:
1. Line an 8-inch cake tin with baking paper.
2. Cover walnuts and sultanas with boiling hot water and let it sit for 10 minutes to help soften for blending and easy digestion.
3. Drain nuts and sultanas and add to food processor. Blend until you get a thick paste texture.
4. Add in dates and blend. You can stop the machine and push the ingredients down as you go.
5. Once combined, add in the rest of the ingredients.
6. Blend again until smooth and well combined.
7. Transfer mixture into the lined baking tin and use the back of a spoon to even out the mixture.
8. Cover with cling film and chill in the fridge for 2 hours.
9. You can choose to decorate with shredded coconut or sprinkle with cacao nibs. Slice & serve.
This recipes is suitable for Vegans. It is also gluten-free, dairy-free, without added artificial sugar.
Mini Mango Sponge Cakes
Ingredients:
1. Mascarpone
2. Lime zest
3. Mango
4. Passion fruit
Steps:
1. Cut out sponge cake into desired shapes. You can either make your own sponge cake or buy ready ones in the shop.
2. Top the cakes with mascarpone and mango chunks. Drizzle with passion fruit and lime zest.
Try these yummy recipes and SHARE your pictures with us! Tag me @joannasohofficial @jodiedailybakes Lots of Love xx
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