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I tried to make italian butter cookies when I put in the oven they melt and become flat why help please

15. Press the stamp into the dough. Make sure to press hard so the picture doesn't disappear whilst baking 16. Dip the matching cookie cutter into the flour and shake of excess 17. Cut the cookie out 18. Collect the off cuts of dough as you go. You can re roll the dough because you haven't added any extra plain flour when rolling 19. Use a flat knife to transfer the cookies to a lined baking tray 20. Cover the trays with plastic wrap and rest them in the fridge for 1 hour 21. Pre heat fan forced oven to 160C 22. Remove the plastic wrap and bake for 12-13 minutes until edges are golden brown 23. Let the cookies cool on the tray for 5 minutes before transferring to a cooling rack 24. Once these are cooled down they are ready to serve! Enjoy : )

Method: 1. Add plain flour & baking powder to a large bowl 2. Add all the spices, salt & almond powder 3. Use a whisk to combine. Be careful to not over mix. Set aside 4. Add softened butter and sugar to the bowl of a stand mixer fitted with a paddle attachment 5. Cream on medium speed for 3 minutes 6. Add 1 egg in at a time mixing between each addition to make sure it's well combined 7. Use a sieve to sift in dry ingredients 8. Mix on low speed until a dough forms 9. Transfer the dough to a large piece of parchment paper 10. Use your hands to bring the dough together into a long rectangle shape 11. Place another large piece of parchment paper on top of the dough 12. Roll the dough out to 1/2 cm thickness 13. Pull the top piece of parchment paper off 14. Dip the cookie stamp into some flour and shake off the excess

Spiced Christmas Cookies • Makes 43 cookies Ingredients: • 1 pinch salt • 1 tsp baking powder • 1/4 tsp ground anise • 1/4 tsp ground cloves • 1/4 tsp ground nutmeg • 1/4 tsp ground ginger -1/2 tsp cinnamon • 250g unsalted butter, softened • 500g plain flour • 375g brown sugar • 2 eggs • 100g almond powder (or almond flour)

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I need measurements of each ingredient.😮😮😮😮☦️✝️

These are so yum! 😋

Chocolate Hazelnut Meltaways • Makes around 50 small meltaways Ingredients: 390g raw hazelnuts (no skin) 340g white baking chocolate 340g milk baking chocolate Method: 1. Pre heat fan forced oven to 165C 2. Line a baking tray with baking paper 3. Spread hazelnuts over the tray 4. Roast the hazelnuts in the oven for 15 minutes 5. Remove from oven and let the nuts cool to room temperature 6. Pulse the nuts in a food processor until a butter forms. You may have to do this in halves if your processor is as small as mine. The longer you pulse the smoother the butter will be 7. Use a food scale to weigh out 227g of hazelnut butter. The left over hazelnut butter can be used for toast or a sandwich :). Set aside 8. Melt the milk chocolate in the microwave. Do this by placing the chocolate in a heat proof bowl & melting for 30 seconds. Give the chocolate a good stir then melt for 20 seconds. Give the chocolate another good stir & melt in 10 second intervals mixing well after each time. Do not burn the chocolate.. its better to stir for longer before placing back in the microwave 9. Repeat step 8 but with white chocolate 10. Add the 227g hazelnut butter to a large bowl 11. Add melted milk & white chocolate 12. Use a spatula to mix everything together 13. Transfer to a piping bag 14. Snip a small bit off the end of the piping bag 15. Pipe the mixture into the silicone molds up to the top 16. Carefully tap the molds on the counter to release any air bubbles 17. Place the molds in the freezer for 20 minutes 18. Remove the meltaways from the molds & place in a container These are ready to enjoy!! Store the container in the fridge with a lid because these will melt

amei parabéns lindo

Looks delicious and Im going to make it ❤❤❤

Chdy Toy Story.Jason

❤❤Thank you ❤❤

Ty I'm trying it rn❤❤❤😊😊😊

Method: 1. Pre heat fan forced oven to 160C 2. Grease & line an 8 inch square baking tin. Set aside 3. Add chocolate chips & melted butter to a large bowl 4. Use a spatula to mix together until as much of the choc chips are melted as possible 5. Add both sugars and vanilla extract 6. Use a whisk to mix together until combined 7. Add the whisked eggs 8. Whisk until fully incorporated 9. Sift in cocoa powder and flour 10. Use a spatula to fold in the ingredients until just combined. Do not over mix 11. Transfer batter to lined baking tin 13. Use a spatula to spread the batter around 14. Bake for 25-30 minutes until the centre is no longer jiggly 15. Allow the brownie to completely cool on the bench 16. Cover the tray with plastic wrap & leave in the fridge for at least an hour or over night 17. 15 minutes before removing the brownie from the fridge you can start on the frosting 18. Add butter and vanilla extract to the bowl of a stand mixer 19. Use the paddle attachment to mix on high speed for 5 minutes 20. Use a spatula to scrape down the sides of a bowl 21. Sift the powdered sugar into the bowl 22. Mix on low speed to incorporate ingredients then turn the speed up to high & mix for 10 more minutes 23. Add however much green gel as needed to achieve your desired colour 24. Beat on high until fully incorporated 25. Transfer icing to a piping bag fitted with a round or star piping tip. In the video I used both 26. Unwrap the brownie from the plastic wrap & transfer to a cutting board 27. Cut the brownie in half & then turn the board and cut into triangles 28. Ice the brownie triangles as shown in video. Begin from the bottom working your way up 29. Decorate with a star at the top of your trees & finish with some ornament sprinkles & enjoy!! Store brownies in the fridge :)

Ingredients: Brownies- 75g dark chocolate chips 170g unsalted butter, melted 200g caster sugar 90g light brown sugar 1 tsp vanilla extract 3 large eggs, room temperature, beaten 40g cocoa powder 70g all purpose flour Frosting- 250g unsalted butter, softened 2 tsp vanilla extract 130g powdered sugar green food gel colouring star sprinkles Christmas sprinkles to use as ornaments

Biscoff Choc Chip Banana Bread Ingredients: 3 medium sized bananas or 2 large bananas (very ripe) 2 eggs 85g melted unsalted butter 1/4 cup brown sugar 1/3 cup white sugar 1/4 cup greek yoghurt or sour cream 1 tsp vanilla extract 2 cups plain flour 1/8 tsp salt 1/2 tsp baking soda 1/2 tsp baking powder 1/2 cup dark chocolate chips + a few extra to decorate top 1/2 cup white chocolate chips + a few extra to decorate top 3/4 cup Biscoff (or more if you like) Method: 1. Pre heat fan forced oven to 145C 2. Add flour, baking powder, baking soda and salt to a bowl Gently mix together. Don't over mix. Set aside Mash bananas using a food processor or fork Add to a large mixing bowl 3. Add the melted butter, both sugar and greek yoghurt Mix together 4. Add vanilla extract and eggs 5. Mix together 6. Add the dry ingredients and chocolate chips to the wet ingredients 7. Fold together using a spatula. Do not over mix. Mix until you can't see any flour 8. Butter a 9x5 inch loaf pan. Make sure to get in every corner 9. Transfer 1/2 the batter to the loaf pan. Use your spatula to spread it around evenly 10. Add dollops of the Biscoff to the top of the batter using about 1/2 of the Biscoff 11. Use a skewer or butter knife to swirl the biscoff around Add the rest of the batter to the loaf pan. Spread the batter around with your spatula 12. Add the rest of the biscoff in dollops to the top of the batter 13. Swirl around with skewer 14. Decorate the top with left over chocolate chips 15. Bake for 60-65 minutes. Until skewer comes out clean 16. Let the baked banana bread cool in the pan for 10 minutes 17. Transfer the banana bread to a cooling rack for 10 minutes 18. When cutting the bread make sure to be really gentle.. & enjoy!!

Recipe please

Looks yummy. Butter the spatula and it will spread easily.

Christmas Rocky Road Recipe Servings: 16 Ingredients: 1/2 cup green & red m&ms 100g lotus biscoff bicsuits 100g gingerbread men/ biscuits 130g mini marshmallows 550g baking white chocolate 60g unsalted butter, cubed 4 medium sized gingerbread men Christmas sprinkles (I used candy cane sprinkles) Method: 1. Grease an 8x8 inch square baking tin with butter 2. Line the tin with baking paper. Set aside 3. Add white chocolate and butter to a heat proof bowl 4. Melt in the microwave in intervals beginning with 30 seconds. Mix well after every interval so you're not burning the chocolate. Second interval melt for 20 seconds. Then every other time melt for 10 seconds 5. Transfer the mixture to a large bowl 6. Use your hands to crush 100g gingerbread men & biscoff biscuits into the bowl 7. Add marshmallows and mams 8. Use a spatula to mix together until everything is evenly coated 9. Transfer mixture to prepared baking tin 10. Use the spatula to spread the mixture around and press down into every corner 11. Press the left over gingerbread men onto the top 12. Decorate with some christmas sprinkles 13. Place the tin in the fridge for at least 2 hours 14. Transfer the rocky road to a cutting board 15. Cut into 16 pieces & enjoy!!

Hello, very interesting recipe, beautiful and delicious Apple Cherry Slice, thank you for sharing, friendly like, good luck and all the best, have a great week🥰🥰😍😍🤩🤩

Apple Cherry Slice Recipe Servings: 16 Ingredients: 150g unsalted butter, softened 320g caster sugar 2 large eggs, lightly beaten, room temperature 2 cups self raising flour 2/3 cup buttermilk 1 tsp vanilla essence 2 medium granny smith apples 300g morello cherries, pitted & drained from syrup icing sugar for dusting the top Method: 1. Pre heat fan forced oven to 160C 2. Use butter to grease a 20x20cm square baking tin 3. Line baking tin with parchment paper. Set aside 4. Add the butter & sugar to the bowl of a stand mixer fitted with paddle attachment 5. Cream together on medium speed for 3 minutes 6. Add 1/2 of the eggs & mix until incorporated 7. Add the rest of the eggs & mix until incorporated 8. Scrape down the bowl using a spatula 9. Add the flour & buttermilk in quaters beginning with the flour and folding after each addition to combine. Don't over mix the batter. Do this until all the flour & buttermilk have been combined 10. Add vanilla extract (Sorry I missed this step in the video!!) 11. Fold to combine 12. Add a 1cm layer of batter to prepared baking tin. Use your spatula to smooth batter out. Set aside 13. Peel & core the apples 14. Cut the apples into thin slices 15. Add a layer of apples onto the batter 16. Pour the rest of the batter onto the apples (Sorry I missed this step in the video!!) 17. Add a layer of cherries to finish off 18. Bake for 45-55 minutes until a skewer is inserted & comes out clean or just a few cake crumbs sticking to the skewer. The cake will continue cooking a little whilst cooling 19. Remove cake from oven and allow the cake cool in the tin for 30 minutes 20. Transfer cake to a cooling rack for 1 hour to cool completely 21. Use a sieve to dust the cake with powdered sugar 22. Transfer the cake to a chopping board & cut into 16 pieces &enjoy!!

Funfetti NY Cookies Recipe Makes 13 cookies Ingredients: 230g unsalted butter, cold & cubed 100g caster sugar 160g light brown sugar 200g caramilk chocolate chips 300g white chocolate chips 400g plain flour 100g self raising flour 1tsp salt 2tsp baking powder 60g jimmies sprinkles + 60g jimmies sprinkles for coating 2 eggs + 1 egg yolk, whisked together 1/2 tsp vanilla extract Method- 1. Add cold butter to the bowl of a stand mixer fitted with a paddle attachment 2. Mix on low speed for 1 minute 3. Add both sugars 4. Mix on low speed for 30 seconds 5. Add both chocolates 6. Mix on low speed for 30 seconds 7. In a separate bowl use a fork to GENTLY combine both flours, salt & baking powder. Don’t over mix 8. Transfer flour mixture to the stand mixer bowl 9. Mix on low speed until incorporated.. around 30 seconds. Again don’t over mix 10. Add 60g sprinkles 11. Mix in low speed for about 20 seconds or until evenly distributed 12. Add eggs & vanilla extract 13. Mix for 30sec to a minute depending on how long it takes for the mixture to form a dough. Don’t over mix 14. Weight out 127g balls of cookie dough. Don’t roll the balls into perfect spheres just use your hands to press the dough together 15. Dip the top of the cookie dough balls into the left over sprinkles 16. Place the cookie dough balls into a container with a lid & leave to set in the freezer for 3 hours up to over night. The longer the better 17. Pre heat fan forced oven to 180C 18. Place 1 large baking tray in the oven for 10 minutes 19. Working quickly but carefully take the baking tray out of the oven 20. Add parchment paper to the tray and add 6 cookie dough balls 21. Bake for 16 minutes or until edges of cookies are deep golden colour 22. When there’s 10 minutes left of baking add another baking tray to the oven & repeat 23. After the cookies have cooled on the tray for 5 minutes transfer to a cooling rack to further cool down & enjoy!! Note** Store cookies in an air tight container. If not eaten immediately you can warm the cookies up in the microwave for 10-20 seconds

Honeycomb Recipe Ingredients- 250g golden syrup 250g caster sugar 3 1/2 tsp baking soda Method- 1. Grease & line a tall 8.5inch square baking tin. Or a 10 inch baking tin. Set aside 2. Add caster sugar & golden syrup to a medium tall saucepan 3. Set the heat to medium 4. Use a heat proof spatula to slowly & gently stir the ingredients together. Keep stiring slowly the whole time 5. Check the heat using a candy thermometer every minute until it reaches 140C 6. Quickly saucepan from heat. Please be super careful to not burn yourself! 7. Add baking soda 8. Quickly stir again being careful not to burn yourself 9. As soon as the baking soda is stirred in transfer the mixture to your prepared baking tin 10. Leave to set for 1 hour 11. Remove the honeycomb from the tin & turn it over onto your work bench 12. Leave to set for another 30 minutes 13. Break apart the honeycomb into whatever size you like 14. & enjoy!!

Biscoff Ripple Cake Ingredients: 600ml thickened cream 1 tosp powdered sugar 1 tsp vanilla extract 32 lotus biscoff biscuits 100g Lotus biscoff spread Method: 1. If your biscoff biscuits are packaged individually open every packet & set the biscuits aside 2. Add thickened cream & vanilla extract to a mixing bowl 3. Use a sieve to sift the powdered sugar into the bowl 4. Use an electric mixer to beat on high until stiff peaks form. Be careful to not over mix 5. Spread a layer of whipped cream over the plate you'll be setting the cake on 6. Spread some whipped cream over one side of a biscuit. Do not worry if it's not neat. It's better if the cream is oozing out of the sides anyway to be used as a glue 7. Sandwich the biscuit together with another biscuit 8. Place the biscuits on top of the cream layer on your serving plate 9. Continue adding cream and sandwiching together 10. Cover the entire cake in whipped cream 11. Use a spatula to smooth it out although it doesn't have to be perfect. Just make sure all the biscuits are covered 12. Place your plate in a container and leave in the fridge to set over night. If you don't have a big enough container you can use tooth picks then cover in plastic wrap 13. Melt biscoff spread in the microwave for 20 seconds 14. Drizzle as much as you like over the cake before cutting and serving & enjoy!!

Recipe please

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Recepe for ganache please

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😍

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Wow amazing 🎉🎉

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They look absolutely delish!!

I love ur shirt😊

Do you have a Rezept

This looks really good! I must be really early, I thought there’d be hundreds of comments. I’m definitely going to try these!

Those look so gooddd, now im hungry tho lol😭😭😭

🎉❤

Those looks so good

Promo`SM

This would have to be the most delicious bundt cake I've had! Thanks for the recipe!

This would have to be the most delicious bundt cake I've had! Thanks for the recipe!

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Soooo goood

Dam. Edit: I liked my own comment😅

Yummy 😋

Delish!!