Melting moment koekies met karamel vulsel Hierdie delikate koekies smelt letterlik in jou mond. (34 koekies/17 Gevulde koekies) 2 x 360 g-blikke karamelkondensmelk 250 g (270 ml) botter 250 g (310 …
Sugary, colorful Crinkle Cookies Perfect for Easter
Recipe video above. The great Aussie Anzac biscuits!! Crispy and buttery, a beautiful deep golden colour with a toffee flavour. They will stay crunchy for a week and though they will soften, still fresh for another week!
I thought I would share with you all, one of my signature bakes. The traditional melt-in-the-mouth biscuit known as Yo-Yos. Yo-Yos are m...
We're giving you 3 ways to enjoy your new fave cookie 😍🍪
A quick and easy biscuit to make when your visitors turn up out of the blue.
Delightful little biscuits, rolled in coconut and topped with a cherry.
Ik heb hier een heerlijk bakproject voor je: Gangmakers! Ik weet niet hoe het met jou zit, maar deze lekkertjes brengen nostalgische gevoelens naar boven en chocolade-achtige herinneringen uit mijn kindertijd. Lekker gezellig en knus voor de buis met de familie, samen met een grote pot thee (zo lekker)! Deze versie is erg vullend en heerlijk van smaak! Niet te vergeten de toevoeging van jamvulling en laagje chocolade. Ik smulde het echt altijd op met een kopje thee!
Het weer is omgeslagen, het waait, het is nat buiten, de kids hebben nog een laatste weekje vakantie. Dus wat ga je doen?…. Deze gruwelijk lekkere M&M cookies bakken natuurlijk! Ze zijn lekker chewy van binnen en een beetje krokant van buiten, Lof it!! Dus hup boodschapjes doen en duik die keuken in bakkers!! Nodig: […]
Ken jij de heerlijke mokka ladies al? Vanaf nu maak je deze mokka koeken gewoon helemaal zelf.
Jodenkoeken. Ik heb ze al een tijdje niet meer gegeten, maar vroeger heb ik deze koeken (uit de bekende paarse verpakking) samen met mi...
Make 100 cookies from the one recipe, made with only four ingredients for the dough. This freezable big batch cookie recipe is great for lunchboxes and baking in advance to freeze.
Bereiden:Verwarm de oven voor op 180°C. Zet twee hittebestendige glazen van gelijke hoogte op minstens 15 centimeter afstand van mekaar. Leg er een lange houten spatel op.Leg, van zodra de oven warm is, de stroopwafels om de beurt op de spatel en plaats gedurende 1 à 2 minuten in de oven tot ze zacht en flexibel zijn. Plooi onmiddellijk na het verwarmen de stroopwafel over de houten spatel tot een taco en laat hangen tot deze volledig is afgekoeld. Herhaal dit voor de andere stroopwafels.Maak terwijl de stroopwafels afkoelen (kan in de koelkast) de vulling. Klop hiervoor de slagroom stijf en mix er de roomkaas onder samen met het vanille extract, de bloemsuiker, de vanillesuiker en de citroenzeste.Doe het roombeslag over in een spuitzak en laat 30 minuten in de koelkast opstijven.Vul de stroopwafels met de cheesecakevulling en rol de randen in de oranje sprinkles. Werk af met een laatste toefje room en serveer onmiddellijk.
Jam drop biscuits are an old-fashioned childhood favourite! Soft and buttery vanilla biscuits topped with a sweet raspberry jam filling, these easy cookies are made with only 6 easy pantry ingredients and can be ready in 20 minutes. These jam drops make the perfect sweet afternoon tea treat to share with a cuppa.
Mini boterkoekjes, voor dit recept wordt er ongezouten roomboter gebruikt. Ik zou geen andere boter gebruiken. Deze koeken zijn juist lekker door de roombotersmaak.
Heerlijk brosse koekbakjes gevuld met friszure lemon curd en daarbovenop een mooie, romige toef slagroom. Zo smaken deze lemon curd koekjes.
Switch on the kettle and get ready for a delightful snack that will never go out of fashion.
Pitmoppen zijn ook echt oud-Hollandse koekjes. Het is een heerlijk vierkant koekje waar ook nog eens twee halve amandelen op zitten.
Goed eten met het hele gezin, uit én thuis. Volop inspiratie voor verrassende, makkelijke maaltijden. Voor groot én klein.
Zoals ik een paar weken geleden ook al vermeldde, koop ik eigenlijk nooit (meer) koekjes in de supermarkt. De verleiding is altijd aan...
These easy Vanilla Snap Biscuits make a great lunchbox or after school treat. Both the dough and cooked biscuits are freezer friendly and regular AND Thermomix instructions included.
Perfect rich Dutch Butter Cookies are a must-have holiday cookie. Easy butter cookie recipe that is foolproof.
Wie kent de verslavend lekkere Ferrero Rocher bonbons nou niet! Wist je dat je deze lekkere bonbons ook heel simpel zelf kunt maken? Je hebt maar een paar simpele ingrediënten nodig én de oven heb …
Karamel-koffietompoucen
I first tried these fun crispy cookies at a family picnic when I was a child. Packed with oats, cornflakes and coconut, they quickly became a "regular" at our house. Years later, I still make them for my own family. —Cheryl Johnson, Upper Marlboro, Maryland
Hokey Pokey Biscuits – which are a kind of caramel flavoured biscuit – are a New Zealand classic recipe, and a family favourite. In fact, there were many years when I didn’t know what t…
Deze havermoutkoeken zijn heerlijke Arbeidsvitaminen. Stop jij ze ook in je lunchtrommel? Of... trakteer je collega ermee. Kunnen jullie er weer tegenaan!
This cookie recipe is the only one you'll ever need. With so many awesome variations, it's the biscuit to build on!
Are you a coffee lover then these South African coffee biscuits or cookies filled with coffee fudge filling will be your new favorite sweet
I thought I would share with you all, one of my signature bakes. The traditional melt-in-the-mouth biscuit known as Yo-Yos. Yo-Yos are m...
This is the ideal recipe to use for baking a bulk batch of cookies. I love the coconut in them and the piece of cherry on top makes them shine.
Het Amsterdamse koggetje gaat al lange tijd mee en dat is niet voor niks. Dit roomboterkoekje met kleine karamelstukjes is verrukkelijk!
De Vlaamse crèmekoek is een heerlijke koffiekoek op basis van croissantdeeg, gevuld met heerlijke vanille banketbakkersroom (pudding)
Deze kwarkini’s (kwarkbollen) zijn kleine kwark oliebollen die luchtiger en minder vet zijn dan gewone oliebollen. Ook heb je geen wachttijd omdat er geen gist in zit. Win-win vinden wij dus!
Simply is the best ^^, nothing can make people happy more than delicious simple sweet. I know that there are many times that we love to have something special, elaborated decorated cake, beautiful icing sugar cookies or patisseries style entremets. But when thinking about the real deliciousness, we don't need anything much. Simple ingredients like sugar, flour, and egg can crate magic. Many of us used to this little cookie when we were young (my family got so many boxes of this cookies every months, ^^"). But when we grow older, we need more smoother taste of this little cookie. So, I make this recipe from the fact that I want to eat simple and delicious cookie with smooth flavor and right texture, not too hard or too soft. After 3 batches of simple cookie, finally I get what I want, ^^. This cookie is very easy to make, it use ingredients that most of us have in the our kitchen. Try this recipe and you will be wondered how simple ingredient can crate delicious cookie. I think you can serve it with anything that you want, tea, coffee or even milk, and it makes great gift too. Simple Vanilla cookies Makes about 30 70g ................................. Cake flour, sifted 25g .................................. Almond powder 75g .................................. Unsalted butter 1 ....................................... Egg yolk 50g ................................... Icing sugar 1/4tsp .............................. Vanilla bean paste 1/8tsp .............................. Salt Preheat the oven to 180°C Line baking sheet with baking paper. Beat the butter and salt until soft, add the vanilla bean paste, beat until combine. Add the icing sugar then beat until light in color. Add the yolk, beat until combine, add the flour and almond powder, beat until combine. Spoon the mixture into piping bag fitted with fluted piping tip. Pipe the cookie dough onto prepared baking sheets. Bake for 12-15 minutes, (depended on the size of your cookie) or until golden brown. Remove from the baking sheet and let cool on the wire rack. Simple Vanilla cookies: When simple ingredients make a little miracle
Oh zo simpel, maar ook oh zo lekker: kletskoppen. Voor je het weet zijn al deze lekkere koekjes alweer op nadat je ze hebt gemaakt.
Homemade Butter Cookies are a simple, yet sophisticated cookie that has a rich, buttery taste! Switch up the cookie stamp to use for any holiday!
Every now and again, I like to make a big batch of biscuits to have on hand in the biscuit tin… something nice to nibble on with my beloved cup of tea. These days there are many varieties of biscuit for sale in the shops and supermarkets, but ultimately, I prefer something homemade, if at all possible. Making your own biscuits/cookies is usually a very quick and easy thing to do and they really do taste so much better than their mass-produced cousins. When I was a child there wasn’t the choice that there is nowadays in the shops and the most decadent biscuits we ever bought were chocolate-covered digestives… and we only had those when guests were expected! Other than that it was plain Digestives or Rich Tea. Interestingly, my grandmother who played a huge role in influencing my love of cookery, never really baked biscuits… the only thing I can ever recall her making was shortbread or flapjacks, but nothing more adventurous than that, though both of these tasted wonderful. I thought my friend Sara who lived across the road was so lucky, because her mum used to make Millionaire’s Shortbread….which to me, at that age, seemed like the ultimate in hedonistic home-baking. To this day whenever I make Millionaire’s Shortbread, I always think of how envious I felt of Sara and her brother and sisters! See my recipe for Millionaire’s Shortbread here. Most home-baked biscuits can be stored quite successfully in an air-tight tin for a few days, unlike those that are commercially produced which seem to stay crisp and crunchy for a far longer time, courtesy of the preservatives and anti-humectants that tend to be included. Yes; biscuits are an indulgence, and by no stretch of the imagination could they be considered a dietary necessity, but if I’m going to treat myself, I’d far prefer to eat something that contains the best of ingredients and where I know exactly what has been used. On that basis, I don’t mind that homemade biscuits may not last long as store-bought versions, because they just taste far superior and usually far more delicious! This is a great recipe; really simple to make and results in a short and buttery biscuits. Rather than use caster or granulated sugar for sweetness, powdery icing sugar is used. This along with the inclusion of some cornflour makes a biscuit that just melts in the mouth. The baked biscuits can be sandwiched together with vanilla flavoured buttercream or a splodge of jam if desired, but I like them just dipped in some melted dark chocolate. The key thing when making these biscuits is to allow the butter to soften to room temperature so that all the other ingredients can be incorporated easily to create a soft dough that can be piped. I used a star nozzle fitted to a disposable piping bag to create ‘fingers’, but you could also pipe rosettes, about 5cms in diameter if preferred. Ingredients: 250g butter, very soft but not melted 60g icing sugar 225g plain flour 70g cornflour ½ tsp vanilla extract/paste To finish: 100g dark chocolate, melted Method: 1. Preheat the oven to 160C/Fan Oven 140C/Gas Mark 3. Line two large baking trays with non-stick baking parchment and set aside. 2. Place the butter and icing sugar into a large mixing bowl and cream together until light and fluffy (about 3 minutes) with a hand-held electric mixer. 3. Sift the plain flour and cornflour together and gradually mix into the butter mixture along with the vanilla extract/paste to create a soft dough. Do not over-mix as this will result in ‘tougher’ biscuits. 4. Spoon the dough into a disposable piping bag fitted with a 1cm star nozzle. Pipe out 6-7cm long fingers onto the line baking trays leaving about 2cms between each ‘finger’. You should get about 30 biscuits. Bake in the preheated oven for 15-17 minutes until barely coloured. Remove the trays from the oven and allow the biscuits to cool for about 10 minutes before transferring to a wire rack to finish cooling. To finish: 5. Dip one end of each biscuit into the melted chocolate and lay on baking parchment to harden. Makes approximately 30 biscuits.
Twee smalle knapperige biscuitjes, vol van smaak, met daarop een laag overheerlijke stevige & rijke karamel die overgoten wordt me...
