biscuits recipes

Old cookies

VicentaLakin

Bringing up cookies, making bakes is so much love and hate. Love its fragrance, hate its heat, and, of course, squeeze it into a cramp. In addition to being a good eater, the favorite thing is to change people's squares, make them look different, simplify them, and, of course, not have to affect the taste, and my friends around me often ask me for the squares。

Vanilla butterflies

VicentaLakin

In winter, you can fatten yourself. You can't see the meat in your coat. Of course it's not about me. I made it for my sister. My sister weighs only two thirds of my weight, so she really doesn't worry about meat. And I'm a little scared to smell meat while making snacks. But when the vanilla butterflies came out of the box, that charming look made me really obsessed with it. When I was wondering if I'd like to eat, my dad put a piece in my mouth. Well, it's a sin, but it's delicious to tell the truth. This cookie can make the cake taste good and good, as long as it captures the mix of butter chips and crushes the number of noodles. Send your favorite friends to collect them。

A fragrance cheese double cookies

VicentaLakin

It's just like Dad. And the baked things are sometimes made in a different fashion, and they are joyful. Of course, today's taste is even less, Big Love. With more cheese, salted souffles, the more you love it。

Black and white sesame pretzels

VicentaLakin

The sesame pretzels made today were learned from the hogs, as fragile as the pretense of the past, but the amount of butter was significantly reduced, and the large amounts of sesame were so delicious and delicious。

Double-finger cakes

VicentaLakin

The first time I saw this dessert, I liked it so much that the cake that used to be made with fingers could change so much shape and taste! Try it when you're free. It's delicious. It's not casual

♪ A little twirl of tea and sabre ♪

VicentaLakin

it tastes like tea. it's the heart of many women. i am naturally no exception. as a “tip-paint control”, every time you see something on the outside with the word “tip-paint”, you can always stop and study and then buy it home. unfortunately, for the most part, the results are always disappointing. the beauty of the tea, i think, is its fresh colour and its taste. but the fragrance and sweetness of the products sold in the market have completely obscured that quality. if there is no other option, only the home oven can be used. this is a "punched tea and sabre cake" from weibo. at first sight, i liked it, it was a simple form, and it engraved that green in my mind. so he came home on the day and did it without hesitation. this cookie is really good. it's more cosmopolitan. it tastes like a little fragrance of tea, a scent of fermented butter, a scent of almond powder, a gradual layer at different levels, and a little bit of the fragrance that captures you. (the amount in the square can make four centimeters in diameter and about 13 centimeters of cookies)

Gold green soy

VicentaLakin

Grandma was there today, saying that the meat muffin made that day was delicious, that it was too lax and that she felt bad, but that skin was delicious. Hey, what's the problem? Do it now, or the skin of gold, wrapped in soybeans. It was her taste to do the right thing, so she put the right thing in the fridge and took one out for her to eat。

A puzzle cookie

VicentaLakin

Biscuit is a year-round snack, hand-made cookies with special features, some of which are simple, and mothers can try to work with their children, some of which are nutritious and fit for snacks. It's safe, safe, healthy, and easy to store。

Sunflower Seed Biscuit

VicentaLakin

Apricot chocolate cookies

VicentaLakin

The special feature of this cookie is the addition of the rice powder, which is less used for cookies, and although the cream is very plentiful, the addition of rice powder reduces the greasyness of the entrance and adds to the taste of a potion layer of corroded powder (which has changed from Ms. Kasemi). And more specifically, with fermented butter. The following is a rough overview of fermented butter in the context of some online knowledge and my own practice. The difference between fermented butter and ordinary butter is mainly in the wind. Fermented butter is used as a raw material, using advanced enzyme decomposition and long-term biofermentation techniques, to release flavoured substances locked in lactose fat. The fermented butter is fermented with a micro-frozen fermentation of fermented acid, more fragrance of natural cream than the general butter, and the entrance is cleaner than greasy and better suited to the large fat content of snacks。