Nutella cookie sandwiches stuffed with buttercream frosting
Rum Raisins Sandwich Cookies Recipe: Hokkaido dessert with Italian buttercream & Pâté sucrée.(ASMR)
Hi, everyone. :) Today we'll show you how to make a delicious & famous Japanese /Hokkaido biscuit snack: Rum Raisin Butter Sandwich Cookies.
It’s time for cookies!
These crispy sandwich cookies are filled with a flavor rum raisins and a fluffy buttercream frosting. The taste is exquisite!! They are my favorite cookies of all time. And they’re super easy to make too.
In this recipe, we use italian meringue to make the buttercream, and french pastry to make the cookies. Can you imagine how wonderful the taste when combined with rum raisins? I recommend this recipe for you strongly, hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
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Rum Raisin Butter Sand Recipe
☞ baking mold: 2 square cookie cutter, can make 20-22 cookies
Ingredients
✎ For Cookies
egg 1
unsalted butter 100g
almond flour 90g, finely ground
powdered sugar 55g
cake flour 110g
✎ For Italian Buttercream
unsalted butter 120g
granulated sugar 55g
water 18g
egg white 30g
✎ For Rum Raisin
rum 40g
raisins 70g
✎ Instructions
☞ Rum Raisins
1. Soak the 70g raisins with hot water and stirring by a scoop for 2-3 minutes to
2. Remove the raisins, drain and pat dry with a paper towel.
3. Prepare a jar or any container with a lid. Place the raisins in the jar and pour 40g Rum. Close up the lid, and give it a shake to let the raisins quickly soak up the rum.
☞ For cookies
1. Cream the softened butter until light and fluffy.
2. Add powdered sugar until well blended and well combined.
3. Add an egg, mix to combine, scraping down the sides of the bowl after each part. It takes time. Be patient. :)
4. Sift almond flour in the bowl, blended to mix well.
5. Sift flour and mix and blend until the dough just begins to come together.But don't over mix.
6. Transfer the dough on a plastic wrap, shape the dough slightly, and chill in refrigerator for 30 minutes.
7. Remove the plastic wrap and roll out the dough to 0.4cm thick. Freeze the dough for 20 minutes.
8. Cut the shapes out of the dough. We use 2 square cutter. You can also cut it into 4x8cm by knife.
9. Preheat the oven to 160C, bake for 15-18 minutes.
10. Remove the cookies from the oven and let them cool completely.
☞ For Italian buttercream
1. Add 30g egg white into to bowl, add a pinch of salt and few drops of lemon juice, whisk them until soft peak.
2. Add 55g sugar and 18g water into a pot and place on medium-low heat until temperature reads 117C. Remove from heat.
3. At the same time, drizzle the sugar syrup into the beaten egg whites slowly and turn the hand mixer to the highest speed until the sugar syrup has been added. Turn the mixer down to low speed until the meringue is completely cool.
4. For a wonderful emulsion, don't put all softened butter in at a time, you can add it in 3 times, and beat in medium speed until butter is combined. Turn the mixer to high speed to beat for extra 2 minutes, then you will get a silky texture buttercream.
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#RumRaisinButterSand
#cookies
#eastrecipes
How To Make the Perfect Icing for Cookie Decorating
‘Tis the season for cookie decorating. Watch to find out how to make the perfect icing—all it takes is two simple ingredients!
#Icing #Cookies #Dessert #Recipe #SouthernLiving #Shorts
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Barbecue has always been the vehicle for a social gathering in the South. Watch Robby Melvin, Southern Living's Test Kitchen Director, chat with iconic Southerners while making a range of BBQ dishes.
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How to Make the Perfect Icing for Cookie Decorating
JIM JAM BISCUITS | EGGLESS JAM AND CREAM BUTTER BISCUITS| EGGLESS BUTTER COOKIES | TEA BISCUITS
Growing up, I was obsessed with Jim Jam biscuits and I didn’t realise how much I missed them until recently. I tried making them in my kitchen I’m happy to report my #Eggless version of #JimJamBiscuits was amazing absolute hit
The dough of these biscuits come together with just three very simple ingredients. Then there is the cream- trust me, it tastes exactly like the one we love so much! The homemade raspberry jam is the perfect amount of tart to balance the sweetness. You could also use store bought jam to make these!
Biscuit:
1 + 1/2 cup maida
70 gms cold butter
1/2 cup condensed milk
Filling:
1 cup powdered sugar
1/4 cup cold butter
1 tsp vanilla
Few drops of milk
Jam:
3/4 frozen raspberries
1 tbsp sugar
2 tbsp water
( add cornflour to make it thicker)
for more recipes, follow me on Instagram @shivesh17 ( and visit my website- bakewithshivesh.com
How to make macarons at home | Easy Egg yolk buttercream filling(Sub)
▶▶Download the free macaron template◀◀
**** The best results can be obtained when using metric measurements. ****
[Macarons] *about 20 sets
1tsp=5ml
1Tbsp=15ml
1cup = 250ml
2 large eggs white (about 68 g)
50 g (1/4 cup) granulated sugar
80 g (3/4 cup+ 1Tbsp) almond flour
80 g (3/4 cup) powdered sugar
1 tsp vanilla extract (optional) * I didn't add it
Food coloring(optional)
[Anglaise Buttercream(Egg yolk buttercream)]
2 egg yolks (40 g)
60 g (1/4 cup + 1Tbsp) granulated sugar
60 g (1/4 cup) milk
1/8 t salt
220 g (1 cup) unsalted butter
1 tsp vanilla extract
Making Macarons (refer to the video for details)
1. Separate the eggs into whites and yolks.
2. Add sugar to the egg white to make a hard meringue.
3. Add almond powder and sugar powder and mix.
4. Add color (optional)
5. Make macaronage for a suitable consistency (refer to the work in the video).
6. After kneading the dough to a certain size, dry the surface.
7. After preheating to 350°F(180°C), lower to 300°F(150°C) and bake for about 12~14 minutes.
Making Egg yolk buttercream
1. Add sugar, salt and milk to egg yolk and mix without lumps.
2. Raise the temperature of the mixture by putting it on low heat. (Refer to the video)
3. Add vanilla and mix, then cool to room temperature.
4. After softening the butter, whip while adding the cooled yolk mixture little by little.
Add all the yolk mixture.
5. Sand the buttercream on the macarons.
*Secondary editing and re-uploading of this video are prohibited.
#French_macarons #macaron_recipe
Simple Buttercream frosting for Cutout Cookies that hardens
Check out instructions to store and additional tips from here:
This recipe would tick all your boxes for making the best buttercream frosting for cutout cookies.
- easy buttercream frosting recipe
- it's a cutout cookie frosting that hardens
- no heavy cream
- can be stacked and transported.
Use this buttercream cookie frosting on your favorite sugar cookie recipe and then watch your friends' faces light up as they bite into your beautiful creation.
Written recipe link:
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Related Recipes:
1. Eggless Sugar Cookies:
2. Air Fryer Sugar Cookies:
3. Buttercream frosting 101:
4. Condensed Milk Frosting:
5. Royal Icing:
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????????♀️Who I am:
Hey there. I am Sushma Iyer, the baker, blogger and youtuber behind [spicesnflavors.com]( I did my professional baking course from Ara Polytechnic, New Zealand in 2017 and ever since then I share my baking knowledge on Youtube and also through my blog post. Join us to get your roadmap to become a better baker. I upload new videos every single week.
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