Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, easy and pretty lollypop cookies. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Easy and Pretty Lollypop Cookies is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Easy and Pretty Lollypop Cookies is something which I’ve loved my whole life.
Great recipe for Easy and Pretty Lollypop Cookies. I wanted to make pretty looking cookies that can be made for Valentine's Day, White Day, Hinamatsuri Girls' Day, Children's Day, Christmas, Halloween, or birthdays. When you start to roll the dough, press down hard and you will not have a hollow. Insert one end of a lollipop stick into each and flatten the dough slightly with your fingers.
To begin with this recipe, we have to prepare a few ingredients. You can have easy and pretty lollypop cookies using 7 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Easy and Pretty Lollypop Cookies:
- Take 40 grams Margarine
- Get 50 grams Sugar
- Prepare 20 grams Beaten eggs
- Prepare 120 grams ①Plain flour (for plain dough)
- Make ready 114 grams +6 grams ② Plain flour + matcha
- Take 105 grams + 15 grams ③Plain flour + cocoa powder
- Make ready 110 grams + 10 grams ④Plain flour + purple sweet potato powder
See recipes for Chicken Lollypop (with gravy) too. Prepare your lollypop mold by placing sucker sticks about half way into the circle. Fill a large bowl with ice water and set it aside. Combine the sugar, corn syrup and ¼ cup water in a small saucepan set over medium heat.
Steps to make Easy and Pretty Lollypop Cookies:
- Leave the margarine at room temperature. Whisk well and stir in sugar. Whisk well again.
- Divide the egg into 2 portions and add one portion at a time. Whisk constantly.
- When the egg is whisked, this is what the mixture looks like. It is quite fluffy.
- Shift in one of the ①〜④ ingredients to the mixture depending on what flavor you would like to make. In this photo, I added just plain flour (①).
- Stir the mixture using a cutting motion and do not overmix. Briskly knead the dough until combined like in the photo.
- Put the dough into a plastic bag and roll out to 4 mm thick. Leave to rest in the fridge for about 1 hour.
- Cut the centre of the bag and open the flap. Cut the dough in half.
- Stack 2 layers of dough with different colours. Starting rolling the dough from whichever side you like, depending how large you want your cookies to be.
- If you start to roll the dough together on the rectangle's length, the result will look like the cookie on the left. If you roll on the width, the result will look like the right cookie.
- Roll up the dough and wrap tightly with a plastic bag and twist both sides of the bag. Put in the freezer to set it enough to slice with ease.
- Slice the rolled dough to 5-6 mm thick. Bake at 320F/160C for 20 minutes.
- After baking, stick with toothpicks while the dough is still soft. It will be easier while the dough is still soft. When it's cooled, it becomes brittle.
- Put in individual bags and tie with a plastic ribbon or decorative twist ties.
Fill a large bowl with ice water and set it aside. Combine the sugar, corn syrup and ¼ cup water in a small saucepan set over medium heat. Attach the candy thermometer to the interior of the saucepan. Increase the heat to medium-high to bring the mix to a boil, stirring until the sugar has disolved. When autocomplete results are available use up and down arrows to review and enter to select.
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