백악관 쿠키로 유명한 크리스프👍🏻바삭바삭 건강한 쿠키 : 2 flavors of Crisps (Raincoast crisps st.)｜siZning
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Hello, this is siZning.
Today, I made ‘Raincoast Crisp’ style cookies.
To create a crispy texture, I sliced it thinly and baked it twice like a biscotti.
I made it using two types of flour so that you can make it with rice flour or regular flour.
And whole wheat flour goes in together and the savory taste is upgraded!
The crisps made with the coconut version are also really good :)
Make sure to follow the video.
🔸 archive
Seal the finished Crisp well and leave it at room temperature before eating. (can be stored for about a week)
You can put it in the freezer for long-term storage, but I don't recommend it because it can get damp when thawing.
🧡 Ingredients (16cm*8cm*6.5cm, 1 piece)
🔸 Coconut Mango Pecan Crisp
40g whole wheat flour
30g coconut flour
70g all-purpose flour
1g salt
25g sugar
10g honey
130g coconut milk
3g baking soda
1 g baking powder
45g chopped dried mango
40 g pecans
🔸 Dried Fruit & Nut Crisp
65 g whole wheat flour
65g rice flour (strong)
Cinnamon Powder 0.5g
1g salt
25g muscovado sugar
12g honey
125g milk
8 g vinegar
3g baking soda
1 g baking powder
40 g semi-dried figs
15 g raisins
15 g dried cranberries
18 g pumpkin seeds
30 g almond slices
20 g pistachios
**Be sure to cite the source when using the recipe! Please write together.
** Downloading and secondary editing of this video is prohibited.
'SiZning' We will continue to come with good videos and recipes.
Please subscribe a lot!
☆SUBSCRIBE: sizning
☆INSTA: Instagram: sizning
☆BLOG: https://blog.naver.com/sisdining_8689
'Like' and 'Subscribe' are a great help in content creation!
Hello, this is siZning.
Today, I made ‘Raincoast Crisp’ style cookies.
To create a crispy texture, I sliced it thinly and baked it twice like a biscotti.
I made it using two types of flour so that you can make it with rice flour or regular flour.
And whole wheat flour goes in together and the savory taste is upgraded!
The crisps made with the coconut version are also really good :)
Make sure to follow the video.
🔸 archive
Seal the finished Crisp well and leave it at room temperature before eating. (can be stored for about a week)
You can put it in the freezer for long-term storage, but I don't recommend it because it can get damp when thawing.
🧡 Ingredients (16cm*8cm*6.5cm, 1 piece)
🔸 Coconut Mango Pecan Crisp
40g whole wheat flour
30g coconut flour
70g all-purpose flour
1g salt
25g sugar
10g honey
130g coconut milk
3g baking soda
1 g baking powder
45g chopped dried mango
40 g pecans
🔸 Dried Fruit & Nut Crisp
65 g whole wheat flour
65g rice flour (strong)
Cinnamon Powder 0.5g
1g salt
25g muscovado sugar
12g honey
125g milk
8 g vinegar
3g baking soda
1 g baking powder
40 g semi-dried figs
15 g raisins
15 g dried cranberries
18 g pumpkin seeds
30 g almond slices
20 g pistachios
**Be sure to cite the source when using the recipe! Please write together.
** Downloading and secondary editing of this video is prohibited.
'SiZning' We will continue to come with good videos and recipes.
Please subscribe a lot!
☆SUBSCRIBE: sizning
☆INSTA: Instagram: sizning
☆BLOG: https://blog.naver.com/sisdining_8689
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