Snack Sticks Recipes 😊
(1) Waffle Sticks
INGREDIENTS
* 1 tbsp baking powder
* 1 tsp vanilla
* ¾ cup flour
* 3 tbsp oil
* ½ cup milk
* 3 tbsp sugar
* ¼ tsp salt
* 2 eggs
* Oil for brushing
INSTRUCTIONS
1. Preheat your oven to 400°F (200°C).
2. Lightly grease the Waffle Stick Pan using a silicone basting brush.
3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
4. In another bowl, mix the milk, oil, vanilla, and eggs.
5. Evenly pour the batter into the wells of the pan.
6. Bake for 11–13 minutes until the waffle sticks are golden brown.
7. Allow them to cool for 5 minutes before removing.
(2) Cheddar & Herb Cheese Straws
INGREDIENTS
CHEESE AND DRY INGREDIENTS
* 8 ounces (2 packed cups) grated extra-sharp cheddar cheese
* 1½ cups all-purpose flour
* 1 teaspoon kosher salt
* Scant teaspoon crushed red pepper flakes
* 1½ tablespoons roughly chopped fresh herbs
BUTTER AND LIQUID
* ½ cup (1 stick) cold unsalted butter, cut into ½-inch chunks
* 6 tablespoons heavy cream
INSTRUCTIONS
1. Preheat and Prepare Baking Sheets:Preheat the oven to 400°F (205°C). Position two oven racks in the center of the oven and line two baking sheets with parchment paper to prevent sticking.
2. Combine Dry Ingredients and Cheese: In the bowl of a food processor, add the grated cheddar cheese, all-purpose flour, kosher salt, crushed red pepper flakes, and fresh chopped herbs. Pulse the mixture until it resembles coarse crumbs.
3. Add Butter to Mixture: Incorporate the cold unsalted butter chunks into the flour and cheese mixture. Pulse again until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining for flakiness.
4. Add Cream and Form Dough: Pour in the heavy cream and pulse until the ingredients start to come together into a dough mass. Be careful not to over-process; the dough should be cohesive but still slightly crumbly.
5. Shape the Dough: Lightly flour your work surface and transfer the dough onto it. Dust the top with a bit more flour and shape the dough into a rectangle about 1 inch (2.5 cm) high. Cut this rectangle in half.
6. Roll Out the Dough: Flour the work surface liberally. Roll each half into an approximately 8 x 10-inch (20 x 25 cm) rectangle about ⅛-inch (3 mm) thick, turning the dough and adding flour as needed to prevent sticking.
7. Cut into Strips: Using a pizza cutter or a sharp knife, trim the edges of the rolled dough rectangles straight to make neat edges. Then, cut the dough into thin strips about ¼ inch (6 mm) wide.
8. Arrange and Bake: Transfer strips to the prepared baking sheets, spacing them about ¼ inch apart to ensure even baking. Bake for 10 to 12 minutes until the tops are lightly golden and the bottoms have a rich golden color, rotating pans midway for even cooking.
9. Cool and Serve: Remove the baking sheets from the oven and set them on racks to cool completely. Once cooled, carefully transfer the cheese straws to a serving plate and enjoy as a savory snack or appetizer.
(3) Chocolate Wafer Rolls with Peanut Butter
Ingredients
For the Batter
* 60 g Maida
* 30 g Atta
* 2 g Baking Powder
* 22 g Cocoa Powder
* 65 g Icing Sugar
* 45 ml Vegetable Oil
* 240 ml Milk
For the Filling
* Peanut Butter
Instructions
1. Sift together maida, atta, baking powder, cocoa powder, and icing sugar in a large mixing bowl.
2. Pour in vegetable oil and milk into the well you've created and fold until smooth.
3. Warm a non-stick pan over low heat and ladle two tablespoons of batter into the pan, spreading it into a thin circle.
4. Cook until the bottom is set and lightly browned, then flip to brown the other side.
5. Remove the cooked wafer and immediately roll it around a straw, setting aside to firm up. (follow The Great Savor PH for more).
6. Continue cooking the remaining batter, repeating the rolling process until all rolls are crafted.
7. Preheat your oven to 200°C (392°F) and bake the rolls on a tray for about 5 minutes.
8. Allow the baked rolls to cool entirely on a wire rack.
9. Fill each roll with smooth peanut butter using a piping bag.
(4) PUFF PASTRY CINNAMON TWISTS
Ingredients
* 1 sheet puff pastry dough
* 1 tablespoon all-purpose flour for rolling out the dough
* 2 tablespoon unsalted butter melted
* 1 tablespoon white granulated sugar
* 1 tablespoon brown sugar
* 2 teaspoon ground cinnamon
Instructions
1. Preheat oven to 390F (200C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the white sugar, brown sugar, and ground cinnamon. Set aside.
3. Unroll the puff pastry dough sheet, sprinkle it on top with some flour, and roll gently with a rolling pin to flatten the dough and seal all possible cracks.
4. Cut in half lengthwise using a long sharp knife or a pizza cutter. Then, cut into 1" wide strips.
5. Brush the melted butter over the puff pastry strips.
6. Sprinkle the cinnamon sugar mixture on top and gently press with your hands to make it stick better.
7. Twist each strip and place it onto the prepared baking sheet.
8. Bake for 13-15 minutes or until puffy and golden brown. Bake in batches if needed.
9. Remove from the oven and let the twists cool down until warm to the touch before serving.
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