Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, uyu-sikppang (with christmas cookie spices and cocoa). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Uyu-sikppang (with christmas cookie spices and cocoa) is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Uyu-sikppang (with christmas cookie spices and cocoa) is something which I’ve loved my entire life. They are fine and they look fantastic.
These moist cookies with cocoa are very different that the classic chocolate moist cookie recipe you know! They are super delicious and different! This easy recipe makes chewy and delicious chocolate cookies that taste like brownies.
To get started with this recipe, we have to first prepare a few ingredients. You can have uyu-sikppang (with christmas cookie spices and cocoa) using 20 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Uyu-sikppang (with christmas cookie spices and cocoa):
- Make ready For the beshamell sauce
- Take 1 cup milk
- Prepare 1 cup water
- Make ready 4 tbsp all purpose flour
- Make ready Bread: dry ingredients
- Prepare 300 g all purpose flour
- Prepare 1 tbsp salt
- Get 3 tbsp sugar
- Take 7 g dry active yeast
- Make ready Bread:wet ingredients
- Get 1 egg
- Get Half cup warm milk
- Make ready 50 g melted butter
- Prepare Spices
- Prepare 10 g unsweetened cocoa powder
- Get Pinch ground cinnamon
- Make ready Pinch ground clove
- Prepare Pinch ground nutmeg
- Make ready Pinch dried ginger
- Make ready 3 tsp allspice
Lightly grease cookie sheet or line with parchment paper. Our list of best Christmas cookie recipes has something for everyone, from soft Are you looking for the best healthy Christmas cookies for your cookie tray? If you know Alex and me, you Don't forget to serve with gingerbread hot cocoa, vegan hot chocolate or hot cider (or the slow cooker version). Cookie stamps give these snappy ginger cookies their embossed look and a rum-butter glaze lends a festive, antique-looking finish.
Steps to make Uyu-sikppang (with christmas cookie spices and cocoa):
- Create a beshamell type sauce by heating milk and water, adding the flour, whisk it until it gets thick, then set aside
- Mix the dry ingredients in a bowl and add the beshamell sauce. Mix well. Add the wet ingredients and mix until incorporated. Lastly add the christmas cookie spice mix and the cocoa powder.
- Put the dough in a metal pan or silicone shape, and bake it in the oven, on 200 degrees celsius on electric oven or degree 3 or 4 in gas oven, until you can push a fork in it and the fork comes out clean
If you don't have cookie stamps on hand, you can also make these as regular cookies using round cutters or by cutting them into squares with a knife. Classic vanilla cookies with a dash of the best holiday spices. Decorate with coarse sugar for a little extra crunch and touch of sweetness! I decorated the whole cookie, but you could also use a cookie cutter or stencil on the cookies to create designs. In fact, that was my original plan for these cookies.
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