Sentences with phrase «surface of the cookie with»

To cover or «flood» the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

To cover the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

Let it dry completely before covering the surface of the cookie with royal icing.

Not exact matches

(If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

Decorating: Melding colors If you would like to add lines or dots to the base color that you flooded the cookie with so that they meld and dry as a smooth surface, you need to add the lines / dots / patterns as quickly as possible after flooding and smoothing the surface of the cookie.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Using a small spatula or palette knife, spread a thin layer of cookie mixture on a baking sheet with a nonstick surface.

* dusting your work surface with cocoa powder will yield a beautiful, dark, chocolatey aesthetic, but using a lot of it could make the cookies taste a little bit bitter on their own since the cocoa powder is unsweetened.

but if you know you'll prefer a sweeter cookie, dust your work surface with powdered sugar or a mixture of powdered sugar and cocoa powder.

Cover your working surface with it, rub it into the rolling pin, and sprinkle it on both sides of the cookie dough.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

If you're not familiar with one just yet, think about using it to spread batter evenly in a pan for bar cookies, lift cut - out cookie dough from your work surface onto a baking sheet, move baked cookies onto a cooling rack or gently flatten balls of unbaked dough on a baking sheet.

The snowy sugar surface of pfeffernussen contrasts with the peppery flavor of these German cookies.

On a lightly cocoa floured (using cocoa powder with a touch of flour will guarantee the cookies are not white when baking) surface roll out the dough into a 1/4 inch thick circle.

You can not bake an egg - and dairy - free cookie on a sheet that has been habitually used to bake cookies chock - full of eggs and dairy without covering it with parchment or scrubbing it so hard you probably scrub off the nonstick surface.

Roll roll onto a heavily floured surface 1/4 inch thick and cut with small cookie cutter of your choice.

16g protein and 8g fiber per cookie, plus they taste delicious - what's not to love Snickerdoodle With a cracked surface that's characteristic of all traditional snickerdoodle cookies, this chewy treat takes the traditional sugar cookie to the next level.

Frost the entire exposed surface of the cookie and then dip into a shallow bowl filled with the fall sprinkles.

Put the baking sheets with the cookies on them on a wire rack or on top of some towels on the work surface (the surface they cool on shouldn't be cold) to cool away from the heat of the baking trays so they don't crisp up too much.

They suggest lightly brushing the surface of the shaped cookie with water, then sprinkling on the sprinkles.