In this article I will show how to make Rugelach Cookie Recipe. Rugelach are little rolled pastries filled with any number of fillings such as cinnamon sugar or various types of jam or preserves.
Cake 2 cups Carol of Sorghum mchanganyiko1 cup granulated sukari1 tablespoon packed brown sukari1 teaspoon xanthan making honeycomb gum teaspoon baking powder teaspoon chumvi1 / 8 teaspoon baking soda cup (1 stick) unsalted butter or spread buttery and cut into Vijiko1 big yai1 teaspoon pure vanilla dondoo1 teaspoon making honeycomb almond making honeycomb dondooWhite rice flour for rolling
filling cup apricot or raspberry protecting cup granulated sugar mixed with 1 teaspoon cinnamon chini1 large egg, beaten, for wash yai1 teaspoon granulated sugar, for sprinkling on cookies
Instructions: making honeycomb To make the cake: In a food processor, combine making honeycomb the millet mixture, granulated sugar, brown sugar, xanthan gum, baking powder, salt, and baking soda. Add butter, egg, vanilla extract, and almond extract, and process until mixture forms a ball or several clumps. Remove dough from food processor and knead with your hands until it is soft and pliable. Flatten the dough into quarters, wrap each four tightly in plastic, and refrigerate 1 saa.Mahali making honeycomb middle rack of the oven. Preheat oven to 350 F. Line 15 10-inch baking sheet (not nonstick) with parchment paper. Lay paper soft towel on a flat surface, such as a countertop. Cut 10 10-inch piece of heavy duty plastic wrap. Place the sheet directly on the dampened cloth karatasi.Zingua one quarter making honeycomb of the dough (leaving the remaining making honeycomb three quarters tightly covered on the countertop) and work with hands until dough no longer cool. Flatten into a disk and place on plastic making honeycomb wrap is dusted with white rice flour. Cut another piece 10 10-inch plastic wrap and put in the disk. With rolling pin, roll into a 9-inch circle, keeping and distribution from within the circle out to the edge and work to keep the dough clockwise fashion to even thickness. Remove the top sheet of wrap plastiki.Kufanya filling: Spread dough evenly with 2 tablespoons of preserves making honeycomb and 2 tablespoons of sugar and cinnamon. Cut the circle into 8 equal wedges. Use a flat metal spatula or knife to gently lift the first wedge away from the circle to make it easier to roll. From the wide end, roll up each wedge. Place the cookies, points tucked under, on a baking sheet ready. Repeat with flour remaining3 quarter. Brush cookies with beaten egg. Sprinkle with granulated sukari.Bake 15 to 20 minutes or until lightly browned. Saved cookies cool on pan 5 minutes, then transfer them to a wire rack to cool completely. Store, tightly covered, for 2 days or in the freezer for about 1 month.
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