Chefs Hat Rainbow Sprinkle Giant Cookie
Chefs Hat Rainbow Sprinkle Giant Cookie

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chefs hat rainbow sprinkle giant cookie. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chefs Hat Rainbow Sprinkle Giant Cookie is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Chefs Hat Rainbow Sprinkle Giant Cookie is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chefs hat rainbow sprinkle giant cookie using 15 ingredients and 12 steps. Here is how you cook it.

  1. Make ready 1/2 cup sugar powder
  2. Prepare 1/3 cup any unflavoured oil
  3. Make ready 1 tbsp cornflour
  4. Make ready Pinch salt
  5. Make ready 1/4 tsp baking powder
  6. Get 1 tsp vanilla essence
  7. Make ready 1 tsp rainbow sprinkles
  8. Get 1 tsp sweet coloured sauf(optional)
  9. Prepare For garnish
  10. Get as needed ‌‌ strawberry jam
  11. Prepare as needed Colored sprinkles
  12. Make ready Chocolate ganache
  13. Get 50 gm milk chocolate
  14. Make ready 2 tbsp fresh cream
  15. Prepare 1 tsp butter
  1. Take a deep bowl. Add sugar powder and oil. Cream it till combined.
  2. Add the flour
  3. Add cornflour and baking powder
  4. Mix well with a spatula
  5. Add the sprinkles and vanilla essence.mix
  6. Grease a baking tray. Put the dough on it sh
  7. Flatten and shape into the hat
  8. Place the dough in the freezer for 15 to 20 minutes. Prepare the ganache. Melt the chocolate with cream and butter in a double boiler or microwave till melted. Temper and fill in a cone
  9. Preheat oven to 180°. Bake the cookie for 15 minutes.(it may take a minute or two extra). Cool for few minutes then transfer to a cooling rack with a flat wide spatula very very carefully.
  10. Cool well then decorate. Border with chocolate ganache. used strawberry jam and sprinkles to highlight the mid line.
  11. Now just break into pieces and grab one. Lovely crispy.
  12. Store in an air tight container

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