Learn how to make perfect cakes! It is easy to customize my recipe with your favorite additional functions, and it gives videos, cortical, delicious, delicious each time.
The best cookies are butter, crust, and moist inside. It is fragile and fragmented around the edges, and it is ideal for conjunction with a cup of coffee or tea.
Bad rap music can get a nice or dry (Jack’s husband that Jack has not liked them for years), but when they are well prepared, none of these things should be.
I share the preferred sukoon recipe below. It is easy to make 10 basic ingredients, and you can customize them using your sweet or delicious mixture. Regardless of the ones you choose, it gives giving cakes, delicious, which deserves the bakery every time.
If you are on the fence around the cakes, I think this recipe will get you. Even Jack will tell you that he is delicious for breakfast or lunch!
What are the cookies?
Like the biscuits, the cookies are light baked goods rich in butter and/or cream and fermented baking powder. Here in the United States, we often download it with glass and mix like fruit chips and chocolate. In Britain, the cakes tend to be simpler, usually made without mixture and left not glazed. British cakes are offered as part of high tea, and it is the ideal car for the layer like jam and thrombosis.
This recipe is for American cakes. Although you can do this without a mixture of more British airspace, I think they are half the fun here. I share some favorite flavor forms later in this post!
Basic still recipe ingredients
The basic cake recipe begins with 10 simple ingredients:
- A mixture of your choice – You can find some favorite flavor differences below. Lemon options include pulp, orange cranberry, chocolate chip, and even herb!
- Multi -purpose Create the dough base. Spoon and level to avoid packing too much in your cup of measurement.
- Cane sugar – These cakes make a little sweet. Add sugar to the dough, whether you are making sweet or delicious cakes. If you are going to the sweet direction, I am also sparkling Rough sugar At the top of the brilliance and the crisis.
- baking powder – It helps cakes with a blow while baking it.
- Unscreed butter For richness and butter flavor. I freeze the butter for one hour, then bite it before working in the dough.
- Milk – Adds more richness and moisture to the dough. If you do not keep milk on hand, look for alternatives to the explanation method below!
- egg – These cakes make soft and light.
- Vanilla When I make sweet cakes, always add a group of vanilla to the depth of warm flavor. When I make this delicious, I cross it.
- And sea salt – To make all the flavors pop music!
Find the full recipe with measurements below.
Milk alternatives
I like to use milk in cakes. It adds a rich and enjoyable flavor in addition to moisture, and its fever helps to rise cakes.
But if you do not keep it within reach, then there is nothing wrong! Below are some alternatives:
- Heavy cream
- Full coconut milk
- Half a small cup of cup mixed with 1/2 tablespoon of lemon juice. Set the mixture aside for 5 minutes to thicken it before adding it to the dough.
How to make cookies
Making cookies from scratch may seem complicated, but I promise you, this recipe is really simple! Here is how things go:
Start by making the dough of stillness. In a large bowl, beat the flour, sugar, baking powder and salt together. Grate the frozen butter on the large holes in the boxes, then use your fingers to work on cutting the butter in the flour until the mixture resembles a rough meal.
Do I need to use frozen grated butter?
I recommend it! I love the frozen grated butter method for two reasons:
- It ensures that the butter is cold, It is necessary to make cortical cows! Baked goods such as cookies, biscuits, and pie dandruff become crusher when small pieces of butter dissolve in the dough in the oven. They do not turn into scales if the butter melts before that, when you deal with the dough.
- It does not require much dealing. You want to leave some parts of the butter in the dough – this is what makes the cortical cows! Cut the grated butter is somewhat small, so you do not need to disassemble it too much by adding it. You can work quickly and easily in the flour.
However, if you prefer not to use this method, you will not have to do so! You can also make the cubic cold butter in the flour mixture using your hands or pastry cutting. Another option is to cut the butter to the flour using a food therapist.
After adding the butter, Add your required mix and throw to the coat in the flour.
In a medium bowl, mix the remaining wet ingredients. Pour them into the flour mixture.
Mix with a spoon until the dough is formed. Then switch to your hands and son to merge any dry, remaining flour. Make sure not to exhaust the dough to avoid melting butter.
- advice: It can affect the additional mixture you use and moisture in your kitchen can affect your teeth texture. It should be soft, but not sticky. Do not hesitate to work in the additional flour slightly if you feel marriage or add more liquid if it is very dry.
After that, the shape of the cookies. On a ground surface lightly, sweep the dough in a 1 -inch thick tablet. Slide to 8 equal bachelors.
To keep the butter cold, freeze the cookies for 15 minutes While heat the oven to 400 degrees Fahrenheit. Next, clean the cake peaks with milk and spray with coarse sugar, if desired.
Bake up to golden brown, 18 to 27 minutes. That’s it!
Differences of the flavor of stillness
This still recipe is a great template for almost any flavor of stillness! Enjoy trying different additional functions.
Here are some of my favorite differences:
- Lemon berries Zesty development on berries! Use 1 1/2 blue berries cups like a mixture. Whisk 1 tablespoon of lemon in wet ingredients. Polsemized cookies with easy lemon sash.
- Chocolate chip Use 1/2 cup of chocolate chips like the mixture. Add a dance of nutmeg to the dry ingredients.
- Currant Use half a cup of dried raisins or currant, such as the mixture. Add from cinnamon to dry ingredients.
- Orange cranberry Use half a cup of chopped cranberry like the mixture. Whisk 1 tablespoon of oranges in wet components.
- Herb Delete vanilla extract. Use 1/2 cup of grated cheddar cheese and 1/4 cup of chopped fresh garlic, such as the mixture.
Let me know what the differences are trying!
The best recipe tips
- Set the liquid based on your mix. The juice mixture, such as berries and moisture strawberry, will release the moisture in the dough. In this case, you may need less milk. Start by adding only 1/3 cup (instead of 1/2) and gradually add more as needed to help the dough respectively.
- You will not use the same amount of each mixture. A good base of the thumb is 1/2 cup of dried fruit chips and chocolate and 1 to 1/2 cup of fresh fruit. And if you make a delicious herbal pride, you can use less than 2 tablespoons of rosemary, wise or thyme!
How to freeze the cakes
Once baking, the cakes remain well in a sealed container at room temperature for up to two days.
You can also freeze them. Seal baked cakes in a container or a sealed bag, and store it in the freezer for up to 3 months. Leave at room temperature, or quickly acquire the ice in the microwave.
Another option is to freeze cakes before bread. Freeze it for one hour on a plate or baking sheet. After that, store it in a sealed container or a bag in the freezer for up to 3 months. Bake them directly from the frozen, with a minute or two minutes to the baking time if necessary.
With dough in the freezer, you can treat yourself with a newly baked stillness at any time you want!
Easy recipe cakes
Serving 8
We love these butterfly cookies, scales for breakfast or lunch! This easy recipe works well with a variety of additions such as wild grapes, dried fruits and chocolate chips. Find some favorite flavor differences in the blog post above.
- 2 Cups Multi -purposeand Spoon and document
- ¼ cup Cane sugar
- 2 teaspoon baking powder
- ½ teaspoon sea ​​salt
- 8 Small spoons Unscreed butterand 1 stick, frozen for at least one hour
- ½ to 1½ Cups Ins Mix*and Like berries, dried fruits or chocolate chips, optional
- ½ cup Cold milk*and Or heavy cream, in addition to more for brush
- 1 A big egg
- 1 teaspoon Vanilla extractand Optional
- Rough sugarand To spray
Prevent your screen from dark
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Large baking paper line with a university degree paper.
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In a large bowl, beat the flour, sugar, baking powder and salt together.
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On the large holes in the box, the frozen butter. Add to the flour mixture and throw into a coat. Use your hands to work in the flour until the mixture resembles a rough meal. Add the desired mixture and throw to merge.
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In a medium bowl, beat the milk, eggs and vanilla together. Pour the flour mixture and use a spoon to mix it until the dough is formed. Knead with your hands to merge any dry, remaining flour. The dough should feel soft but not sticky. If it is sticky, work in a little more flour. If it is dry, spray in the milk a little more. Forming dough in a ball.
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Transfer the dough ball to a ground surface lightly and form it in a 7 to 8 -inch tablet of about 1 inch thick. Slide to 8 equal backers and transfer it to the stomach baking sheet, leaving a small space around each stillness.
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Freeze the cookies for 15 minutes. Meanwhile, heat the oven to 400 degrees Fahrenheit.
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Take the cookies out of the freezer and brush with milk. Sprinkle rough sugar, if it is used. Bake for 18 to 27 minutes, or even golden brown on top.
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Transfer to the wire shelf to cool.
*Note: Mix additives such as fresh berries or fresh strawberry, the moisture will add to the dough. If you use this, start by adding â…“ only a cup of milk to the dough. Add more as needed, one tablespoon at one time, until the dough meets. You may need less than half a total cup due to the additional moisture of the fruit.