Christmas Shortbread Sweet Temptation: A Holiday Feast on the Tip of the Tongue: Delivering Happy Taste Bud Enjoyment!

Banana Honey Cream Cake

Cake Topper

-3 ripe bananas

-1 1/2 cups flour

-1 cup sugar

-1/2 cup melted butter

-2 eggs

-1 tsp baking powder

-1/2 tsp salt

Ingredients for Honey Cream

-1 cup whipped cream

-2 tablespoons honey

-1 teaspoon vanilla extract

Production instructions

1. Preheat oven to 180 °C.

2. To prepare the cake, combine the flour, sugar, melted butter, eggs, baking powder and salt in a large bowl.

3. Add ripe bananas and stir until smooth.

4. Pour the mixture into a 23 cm cake tin and bake for 35-40 minutes until the cake is golden brown and firm.

5. Allow the cake to cool completely.

6. To make honey cream, combine whipped cream, honey and vanilla extract in a bowl.

7. Spoon the honey cream over the cooled cake.

8. Serve and enjoy a delicious banana honey cream cake.

Homemade bread ?

Ingredients

500 g flour 000 or 0000

5 g yeast

300 ml of water

5 g of salt

Preparation

1) Place the flour in a deep bowl.

2. Add yeast

3. Keep away from yeast and add salt.

4. Add warm water little by little and stir well.

5. After all the water is added, knead for 10 minutes.

6. Roll out the dough and fold it with the palm of your hand until it is elastic.

7. Knead the dough into a ball and let it rest for an hour and a half (cover with plastic wrap and place in a bowl).

8. Take a piece of dough, stretch it into a rectangle, and then roll it into a long strip.

9. Bake the baguette at 200 º C for 20 to 30 minutes.

Christmas shortbread ❄ ⛄ ?

Make 50 cookies 5 cm long

Ingredients

300 g wheat flour

150 g rock sugar

125 g room temperature butter

1 egg

1 tablespoon vanilla

1 pinch of salt

Manufacturing process

Beat the butter in a bowl on medium speed for 1 to 2 minutes (using a blender or balloon whisk).

⭐ Add the eggs, whisk slightly, then add a pinch of salt and mix well. At this step, you will find that the butter is chopped up, don't worry, it is normal.

Add vanilla extract and continue stirring for 1 to 2 minutes.

Add all the rock sugar and stir for 1 minute.

⭐ Slowly add the wheat flour in 3 times and mix until well incorporated, about 2 minutes, during this step you will notice that the dough becomes more firm, let's move on!!!!!

⭐ It's time to put a little flour on the workbench to place our prepared dough, sprinkle a little flour on the dough as well, and then start pressing the dough a little tighter, trying to make the dough form a large round ball on the workbench, just squeeze the dough evenly on all sides with your hands. Now that's a spectacular cookie dough!!!!!!

Place the dough in the refrigerator for 4 to 6 hours, the dough must be very cold to operate and spread out on the workbench to make the perfect cut.

The dough lasts up to 1 month in the freezer and up to 6 months when frozen.

✅ My cookies are 6 mm thick.

✅ When rolling out the dough on a workbench, I take a fist-sized piece of dough, line it with wax paper, then use a rolling pin to roll it out to the desired thickness, cut it and place the dough in a tray lined with wax paper before putting it in the oven.

Preheat the oven for 10 minutes, then bake at 180 °C for 20 minutes! Allow them to cool and enjoy the delicious taste.

✅ You can decorate them with royal frosting.

✅ Double the recipe if more cookies are needed.

⭐ I hope to see lots of butter cookies soon!