Uyu-sikppang (with christmas cookie spices and cocoa). Some of Pakistan's best that you may know and many that you may not know battle for. See great recipes for Duck breast with Indian spice rub on cauliflower coconut puree too! Uyu-sikppang (with christmas cookie spices and cocoa).
Ingredients of Uyu-sikppang (with christmas cookie spices and cocoa)
- Prepare of For the beshamell sauce.
- Prepare 1 cup of milk.
- Prepare 1 cup of water.
- Prepare 4 tbsp of all purpose flour.
- Prepare of Bread: dry ingredients.
- You need 300 g of all purpose flour.
- Prepare 1 tbsp of salt.
- Prepare 3 tbsp of sugar.
- You need 7 g of dry active yeast.
- You need of Bread:wet ingredients.
- It's 1 of egg.
- You need Half of cup warm milk.
- It's 50 g of melted butter.
- Prepare of Spices.
- You need 10 g of unsweetened cocoa powder.
- It's Pinch of ground cinnamon.
- You need Pinch of ground clove.
- Prepare Pinch of ground nutmeg.
- It's Pinch of dried ginger.
- It's 3 tsp of allspice.
It will cut down on the flatness of the cookies. Even with chilling though they are still fairly flat cookies, but there isn't anything wrong with. These moist cookies with cocoa are very different that the classic chocolate moist cookie recipe you know! They are super delicious and different!
Uyu-sikppang (with christmas cookie spices and cocoa) instructions
- Create a beshamell type sauce by heating milk and water, adding the flour, whisk it until it gets thick, then set aside.
- Mix the dry ingredients in a bowl and add the beshamell sauce. Mix well. Add the wet ingredients and mix until incorporated. Lastly add the christmas cookie spice mix and the cocoa powder..
- Put the dough in a metal pan or silicone shape, and bake it in the oven, on 200 degrees celsius on electric oven or degree 3 or 4 in gas oven, until you can push a fork in it and the fork comes out clean.
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