Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup chocolate chips
- 1/4 cup rainbow sprinkles
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolk and vanilla extract, and mix until well combined.
4. In a separate bowl, sift together the flour, cornstarch, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
6. Fold in the chocolate chips and rainbow sprinkles.
7. Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 mini cookies
Nutritional information:
Calories per serving: 90
Total fat: 4.5g
Saturated fat: 2.5g
Cholesterol: 20mg
Sodium: 30mg
Total carbohydrates: 12g
Dietary fiber: 0g
Sugar: 6g
Protein: 1g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or tapioca starch.
- Chocolate chips can be substituted with chopped nuts or dried fruit.
- Rainbow sprinkles can be substituted with any type of sprinkles or nonpareils.
Variations:
- Add 1/4 cup of shredded coconut to the dough for a tropical twist.
- Substitute the chocolate chips with white chocolate chips or butterscotch chips.
- Add 1/2 tsp of cinnamon to the dough for a warm and spicy flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before mixing with the sugar to ensure a smooth and creamy texture.
- Chill the dough in the refrigerator for 10-15 minutes before rolling into balls to prevent the dough from spreading too much while baking.
- Use a cookie scoop or tablespoon to ensure even-sized cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The cookies can be reheated in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 3-5 minutes.
Presentation ideas:
Arrange the cookies on a platter or in a decorative jar for a colorful and festive display.
Garnishes:
Sprinkle additional rainbow sprinkles or chocolate chips on top of the cookies for added texture and visual appeal.
Pairings:
Serve the cookies with a glass of milk or hot cocoa for a classic and comforting treat.
Suggested side dishes:
The cookies can be served as a standalone dessert or paired with fresh fruit or ice cream for a more indulgent treat.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the cookies spread too much while baking, chill the dough for a longer period of time before baking or add more flour to the dough.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw dough or cookies.
Food history:
Terang Bulan, also known as Martabak Manis, is a popular Indonesian street food that is typically made with a sweet and fluffy pancake batter and filled with a variety of toppings, such as chocolate, cheese, and nuts. These mini cookies are inspired by the flavors and textures of Terang Bulan.
Flavor profiles:
These mini cookies are sweet, buttery, and crunchy, with bursts of chocolate and rainbow sprinkles in every bite.
Serving suggestions:
Serve the cookies as a snack or dessert, or package them in a decorative bag or box for a homemade gift.
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Region: Indonesian