Swirl Cookies Magical
These magical swirl cookies are not your normal cookies. These cookies come with a trick. They have a sour rim of icing and a sweet center. They are a perfect treat for any witch to wizard, and perfect trick for any mortal.
Recipe:
Orange Ginger Pucker Cookies (Weasley Inspired)
16 tablespoons unsalted butter (Softened)
3/4 cups Granulated Sugar
1/2 cup Confectioners Sugar
1/2 teaspoon Salt
2 egg yolks (save whites)
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon Orange extract
Orange zest (one orange)
Orange gel food dye
Purple food dye
1 1/2 teaspoons ground ginger
Icing
2 Egg white
Confectioners Sugar
Red gel food dye
1 teaspoon Citric Acid
In a large bowl, mix together butter and sugar until light and fluffy.
Mix in egg, vanilla, and salt.
Mix in flour.
Cut the dough into two halves.
In a bowl add orange zest, orange extract and food dye to one half of the dough, working it in until evenly mixed.
Wrap when finished.
Flavor and color purple half with ground ginger and purple food dye. Wrap when finished.
Refrigerate for 10-15 minutes.
On a large cutting board sandwich together orange dough between two pieces of parchment paper., use a rolling pin to roll out each piece of dough to make two 8 x 10 rectangles. repeat with purple dough.
Take the colored dough rectangle and place it over the other regular dough rectangle.
Use the parchment paper under the regular dough rectangle to help you roll the two rectangles up.
once rolled up, Chill log for 1 hour
Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
Bake for 10- 12 minutes at 325° F
Icing
Whisk egg whites until frothy.
Add Sugar and citric acid. Mix for 5 mins
Add food color.
Decorate rim of cookie.
Enjoy!
Recipe by Nikk Alcaraz
Videography: Weston St.James
Logos: Thomas Wightman
Crazy Cookie Dough: One Cookie Recipe with Endless Variations!
My Crazy Cookie Dough is the only Cookie Recipe you will ever need to make endless flavor variations. Make the best cookies and get the Written Recipe Here:
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* Watch my Crazy Dough Bread Series:
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When you're baking cookies, this easy cookie dough is the absolute perfect blank canvas for all of your favorite cookie flavors and cookie ideas. It has the perfect balance of brown sugar, white sugar, melted butter, and salt. The result is wonderfully decadent bakery-style cookies that are crispy around the edges, buttery, and chewy gooey cookies in the center, and rival Pillsbury cookie dough.
GET THE WRITTEN RECIPES (includes instructions and measurements):
Why make one batch of the same cookies when you can make any flavor variety you like? My Crazy Cookie Dough is the only Cookie Recipe you will ever need to make endless flavor variations. Make the Best-Ever Cookies including Chocolate Chip Cookies, Birthday Cake Cookies, Salted Caramel Cookies and any flavor you like with this one dough! So let’s get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Gemma's Bigger Bolder Baking Ep 183
#cookies #cookierecipes #cookiesrecipe
CHAPTERS
0:00 Intro to crazy cookie dough
0:50 Add and mix ingredients in a large bowl
1:28 Mix dry ingredients in a separate bowl
1:56 Mix the dry and wet ingredients together
2:05 Place in the fridge for 2 hours
2:23 Quarter cup scoops will make 10-12 cookies
2:58 Mix and match cookie toppings
3:15 Chocolate chip cookie recipe
3:41 Peanut butter cookie recipe
4:16 Nutella and hazelnut cookie recipe
4:45 S'mores cookie recipe
5:25 Birthday cake cookie recipe
5:57 Double chocolate cookie recipe
6:46 Instagram Live chooses salted caramel cookie recipe
8:03 Instagram Live chooses oatmeal raisin cookie recipe
8:48 Cookie review
9:11 Place on a baking tray and place in the oven
9:40 The finished cookies
10:11 Any other cookie flavor ideas?
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
Soft Lemon Cookie Recipe ( Melt in your mouth Cookies )
The SOFTEST lemon cookies ever!
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Email: emma@nexogame.com
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Lemon Cookies in grams:
- 70 grams of Softened Butter
- 100 grams White Sugar
- Zest of 2 Lemons
- 1 medium Egg
- 1 1/2 tbsp Lemon Juice
- 150 grams All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- Yellow Food Coloring( Optional)
- Powdered Sugar for the coating
Bake in a preheated oven at 180 c for 13 minutes.
____________________________________
Lemon Cookies in Cups:
- 5 tbsp Softened Butter
- 1/2 cup White Sugar
- Zest of 2 Lemons
- 1 medium Egg
- 1 1/2 tbsp Lemon Juice
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- Yellow Food Coloring (Optional)
- Powdered Sugar for the coating
Bake in a preheated oven at 180 c for 13 minutes.
Enjoy!
♥
Chocolate Cinnamon Roll Biscuit Recipe
Bitesized Cinnamon Roll teats. A vanilla biscuit wrapped up with a cinnamon & chocolate centre. The perfect cold weather biscuit.
Full Recipe:
Makes ~30 / Prep time 30 mins plus chill time / Cook time 12 mins
Ingredients
Biscuits:
125g Caster Sugar
175g Unsalted Butter, at room temperature
200g Plain Flour, sifted
100g Self Raising Flour, sifted
1 Large Egg
1 Tsp Gorilla Vanilla – Organic Vanilla Extract
150g Milk Chocolate
15-20 Drops of Foodie Flavours Cinnamon Natural Flavouring
Vanilla Icing:
100g Icing Sugar, sifted
1/2 Tsp Gorilla Vanilla – Organic Vanilla Extract
30ml Milk
Instructions
Biscuits:
1. Cream together the caster sugar and butter in a large bowl.
2. Add the vanilla extract, egg and 2 large spoonful’s of the flour and mix until combined.
3. Mix in the remaining flour until a dough is formed.
4. Split the dough in half and form into balls.
5. Place one ball of dough onto a lightly floured sheet of greaseproof baking paper.
6. Using a rolling pin, roll the ball into a rectangle by rolling from the centre, out into each corner. You want the thickness of the dough to be approx. 5mm and the length of the rectangle to be 25cm. Repeat for the second ball of dough.
7. Place the sheets of dough into the fridge, keeping them flat and chill for at least 30 mins.
8. Once the dough has chilled, break up the chocolate into a microwave safe bowl and heat in the microwave on high for 1 minute. Remove the chocolate and stir.
9. Return the chocolate to the microwave and heat on high in intervals of 30 seconds, stirring in between until the chocolate has melted. Be careful not to overcook the chocolate or it might burn.
10. Add the drops of cinnamon flavouring to the chocolate and stir. Set aside to cool slightly.
11. Remove the dough from the fridge and cut any rough edges so the sides of the rectangle are straight. You can always use these offcuts to make more biscuits if you have enough.
12. Spread the chocolate evenly over the dough, going right up to the edges.
13. Before the chocolate has time to harden, tightly roll up the dough from a short side, using the baking paper to help lift it.
14. Wrap the rolled dough in the baking paper and place it in the fridge for 2 hours.
15. Cut the rolled dough into circles with a thickness of approx. 1cm.
16. Place the circles on a baking tray lined with a silicone mat or greaseproof baking paper, leaving enough room for the biscuits to spread.
17. Put the baking tray in a preheated oven at 160°C fan and bake for approx. 12 mins.
18. Remove from the oven and leave the biscuits on the tray for 5 mins.
19. Carefully remove the biscuits and place them onto a wired rack to cool.
Vanilla Icing
1. Add all the vanilla icing ingredients to a small bowl and mix until smooth.
2. Using either a piping bag or spoon, drizzle the icing over the biscuits.
3. Let the icing harden on the biscuits before eating.
Tips
If baking the biscuits in batches, place the circles of dough into the fridge until ready to bake. This will prevent the biscuits from spreading too much while baking.
Battenberg Cake,Swirl Cookies & Jujubes|Christmas recipes 2022|Ep 16
Continuing my Christmas 2022 series today's recipes are three Christmas recipes
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to contact me personally or for Business enquiries,collabs etc please write to me at
annesequeira@yahoo.in
Some more Christmas recipes to try out.
Milk Cream
Bolo Sans Rival
Eggless no cook Marzipan
Chana doce
Bolinhas
Nankhatias
Marzipan
Marzipan covered Christmas cake
Goan Letria/Fios De Ovos
Bebinca
RUM BALLS
Chirote/phenori
Rum ,fruit & nut cake
East Indian thali cake
Marshmallow
Cordial baskets
ribbon cake
coconut pudding
No cook eggless marzipan
Cherry knob biscuits
Dodol
kulkuls
Neuris with fresh coconut
Neureos | Neurios Christmas Recipe|Dessicated coconut
pinaca
Vodee
Vorne
Ribbon cake
Marble cake
Chana doce
Walnut chocolate fudge
Perad
Snowballs
Milk fudge
Baath
Toffee
Checkered cookies
Coconut layered cake
Cordial recipe (fresh coconut)
Perad
Rose cookies
Walnut drops
cocoa milk fudge
pinagr/pinaca
tizaan
Godshe
Holle/Jackfruit leaves steamed rice sweet
Mandos
serra dura pudding
Letria/Fios De Ovos
Coconut and semolina cake
Mangane sweet
Veg Canapes|Forminhas recipe
Doce Bhaji /Lapsi
#christmasSwirlcookies#jujubes#Battenbergcake#akshata'srecipeschristmasrecipes#akshatasrecipeschristmasrecipes##christmas2022#christmasrecipesforbeginner#akshata'srecipes#traditionalchristmassweetrecipes#authenticchristmasrecipes#kuswarrecipes#natalrecipes#traditionalchristmasrecipes#christmasdessert #christmas #dessert #christmasrecipesgoan #christmasdesserts #christmascookies #desserts #christmasfood #christmastime #christmasbaking #christmastree #cake #dessertlover #christmasideas # #merrychristmas #christmastreats #cookies #baking #christmasiscoming #holidaydesserts #food #traditionalgoanchristmassweetrecipes #easyrecipesforxmas#christmas2022recipes##christmasdessert #christmas #dessert #christmascake #christmasdesserts #christmascookies #desserts #christmasfood #christmastime#akshata#rumballs#chiroterecipe#christmascakerecipe#chequeredcakecoveredwoithicing#sugarcubeschristmas#christmassugarcoatedcubes#christmascookies#eat
Viennese Biscuits How to make the best kept Secret Recipe Demo at Bakery
Viennese Biscuits How to make the best Secret Recipe
Video Recipe Link :
For Home Bakers Viennese biscuits are great for tea time treat
This Recipe makes 8 covered Viennese biscuits
Recipe Ingredients:
340g Softened unsalted butter / marg
226g Castor sugar / Icing Sugar
5g Vanilla extract
340g Plain flour
Chocolate Fudge: 368g Bakers Fondant, 80g Dark Chocolate Drops
Bar Milk chocolate
Follow the Video Bake with the Crazy Baker
#canon #xa50 #xa55
Method:
1. Preheat the oven to 350 F
2. Put the butter and sugar, vanilla into the bowl of a freestanding mixer with 3 speed, then beat until light.
3. Scrape down and add in ½ the flour and mix for a further 5 mins until light
4. Scrape down and add the rest of the flour and mix for a further 5 mins until light.
5. You need a Pipe bag and a star tube
6. Spoon the mix into a piping bag fitted with a medium star tube, and pipe out 4 in long fingers onto the prepared baking tray.
7. Bake on the middle shelf of the preheated oven for about 10-15 minutes until they are a pale golden colour.
8. Remove from the oven and cool on the baking tray for 5 minutes.
9. Move to a wire rack until completely cold
Chocolate fudge Recipe : 368g Bakers Fondant, 80g Dark Chocolate Drops
10. Put your Chocolate fudge into a heatproof bowl and melt in a microwave on a low power
11. Spread fudge on one ½ and then put the other ½ on top, let it set for 5 mins
12. Put the chopped milk chocolate into a heatproof bowl and melt either in the microwave on a low setting or over a pan of barely simmering water (bain-marie). Remove from the heat and stir until smooth.
13. Dip one 1/2 of the biscuit into the chocolate and leave to set on baking parchment. Repeat for all of the biscuits.
14. If you like you can sprinkle a little chopped pistachios on top of the chocolate or 100’s & 1000’s.
Well done bakers
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This video was filmed with a Canon XA50 Camcorder #canonxa50
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