IFB 25BCSDD1, Инструкция по эксплуатации

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32
Sr.n
o
COOKIES
INGREDIENTS
METHOD
Cookware : Baking plate + Butter paper
61 Melting Moments
100 gm (3/4 cup) plain flour
30 gm (2 tbsp) cornflour
60 gm (1/2 cup) icing sugar
100 gm (1/2 cup) butter
2 tbsp egg
1 tsp vanilla extract
Sieve the flour and the cornflour together
into a bowl.
In another bowl mix in the butter and the
sugar with a hand blender or a wire whisk
or put in the stand mixer with the paddle
attachment and blend until smooth and
creamy.
Put in the flour mixture and vanilla extract
and mix until smooth and there are no
lumps. Add egg and mix well. Empty the
contents in piping bag and pipe it onto a
parchment paper as per desired shape .
Bake using the programme cookies. Cool
the cookies on wire rack.
62
Coconut Snowball
Melting Moments
Maida (All Purpose Flour)
–
100gms
Corn flour - 30 gms
Salt
–a pinch
Powdered or icing sugar -20
Unsalted Butter - 110 gms)
Vanilla essence - 1 tsp
Chopped nuts - 2 to 3 tbsp
(walnuts & cashewnuts)
For the topping:
Powdered or icing sugar
– to
coat cookies
In a bowl add butter, icing sugar and
vanilla essence - beat well until creamy.
Now add the chopped nuts and give a
quick stir. Mix in maida and cornflour.Add
salt and mix well.
Pinch equal sized balls
and roll them with your palms and place it
in prepared baking sheets, spacing about
1 inch apart. Bake using the programme
cookies.
Once done , coat the cookies in powdered
sugar while they are still warm
63
Strawberry Melting
moments
125g unsalted butter, softened
½ teaspoon vanilla extract
½ teaspoon strawberry Use an electric mixer to combine the
butter, vanilla extract, strawberry essence
and sifted confectioners’ sugar in a large