Transfer on a baking sheet lined with parchment paper and spread evenly to obtain a 1 inch thick layer.
Not exact matches
With a medium cookie scoop, scoop onto a
parchment or silpat
lined baking sheet.Bake for 7 - 9 minutes or until cooked, but still soft.Let cool
on baking sheet for 3 minutes before
transferring to cooling rack.
Line a
baking sheet with parchment paper then
transfer the dough
on top.
Place them
on a plate or small
baking sheet lined with parchment paper, and then
transfer them all to the fridge or freezer to set.
Transfer batter to a pastry bag fitted
with a 1 / 2 - inch plain round tip, and pipe 3 / 4 - inch rounds 1 inch apart
on parchment -
lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.