Butter cookies baked with jiko
Butter cookies baked with jiko

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, butter cookies baked with jiko. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

The trick to these cookies is the baking time; do not overbake or they will dry out. Because the recipe calls for a sugar substitute, the cookies will not have the same texture as the real sugar. To freeze before baking, line a sheet pan with foil and then add the balls of cookie dough.

Butter cookies baked with jiko is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Butter cookies baked with jiko is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook butter cookies baked with jiko using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Butter cookies baked with jiko:
  1. Make ready 1 .Half cup butter(i used prestige margarine)
  2. Prepare 2 . Half cup sifted icing sugar(you can reduce afew grams if you dont like them too sweet
  3. Make ready 3 . 2 table spoons corn flour(this gives them a nice snap)
  4. Get 4 . 3/4 - 1 cup sifted all purpose flour
  5. Make ready 5 . 2 teaspoons vanilla
  6. Make ready 6 . A pinch of salt if using unsalted butter

Butter Cookies - the BEST butter cookies recipe ever! These butter cookies are buttery, crumbly, melt in the mouth. They are similar to Danish butter cookies and perfect for any holidays: Christmas, New Year, Chinese New Year, Valentine's Day, or any day of the year! These Peanut Butter No-Bake Cookies are full of peanut butter flavor, only require a few simple ingredients, and are incredibly easy to make!

Steps to make Butter cookies baked with jiko:
  1. Procedure - 1.cream the sugar and butter until pale and fluffy
    1. Add vanilla and beat it in.
    1. Mix your corn flour with you flour and mix into the butter a little at a time.
    1. After beating in all the flour your mixture will be abit like crumbs.
  5. Transfer to a working surface and gently make a ball.
  6. Roll out like a big chapati but abit thicker and cut into shapes of your choice
  7. Washa jiko - Take a wide flat bottomed sufuria whose diameter does not exceeding that of your jiko.
  8. Grease the bottom of your sufuria and arrange your cookies. You wont be able to bake them all at once. Its okay.
  9. Remove the hot charcoal from jiko and leave two or three peices in the jiko and heap the rest on top of your Sufuria lid. But dont put too much.
  10. Bake for 15 minutes and voila you have cookies. Cool and enjoy with warm milk.

If I had to choose a favorite cookie recipe from my childhood, it would hands-down be these Classic No-Bake Cookies. I shared the recipe for those. The cookies made with natural peanut butter had a bit of a grainier, sandier texture than the cookies made with conventional peanut butter. They also crumbled a bit more. I think this is because conventional peanut butters contain added sugar and oils (either hydrogenated vegetable oil or palm.

So that is going to wrap this up for this exceptional food butter cookies baked with jiko recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!