High Tea Party with 17 Dishes - Part 2- Butter Cookies | Chocolate Cake | Dessert Cups | Mini Tarts

Shortbread Cookies/ Butter Cookies Recipe
Ingredients
• Butter 1/2 cup, at room temperature
• Icing sugar 1/2 cup
• Vanilla extract 1/2 teaspoon
• All-purpose flour 1 + 1/4 cup
• Salt 1/4 tsp
Preparation
1. Place the butter, icing sugar and vanilla in a large bowl, and beat with an electric mixer until combined, light, and fluffy.
2. Add the all-purpose flour and salt and mix until a dough is formed. Do not over mix at this stage otherwise the cookies will be tough.
3. Wrap the dough in cling wrap and refrigerate for 2-4 hours or until fully chilled (you can keep this dough in the fridge for 3 days).
4. Preheat the oven to 160° Take the dough out and shape into cookies.
5. Bake for 12-15 minutes or until lightly golden.
6. Let them cool completely at room temperature and enjoy!
Notes
1. Shortbread cookie dough is naturally thick and a more of a dry dough. If the dough doesn’t come together, add a tablespoon or two of milk.
2. You can also use a cookie press instead, or even slice and bake.
3. The cookies crisp more as they cool, so it’s important to let them cool down for at least an hour.

Hershey's "Perfectly Chocolate" Chocolate Cake Recipe
Ingredients
Chocolate Cake:
• Eggs 2 large, at room temperature
• Milk 1 cup
• Oil 1/2 cup
• Vanilla extract 2 teaspoons
• Granulated sugar 2 cups
• All-purpose flour 1 + 3/4 cup
• Baking soda 1 + 1/2 teaspoons
• Baking powder 1 + 1/2 teaspoons
• Unsweetened cocoa powder 3/4 cup
• Salt 1 teaspoon
• Boiling water 1 cup
Chocolate Frosting:
• Softened butter 1/2 cup
• Unsweetened cocoa powder 2/3 cup
• Powdered sugar 3 cups
• Milk 1/3 cup
• 1 teaspoon vanilla extract
Preparation
1. Heat oven to 180°C. Grease a round baking pan and place a parchment paper Set aside.
2. Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.
3. In a separate bowl, beat eggs, milk, oil and vanilla extract until well combined.
4. Stir in boiling water and mix carefully. Batter will be thin, but that’s okay! Pour batter into the prepared pan.
5. Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
6. Take out from the oven and allow to cool to room temperature in the same baking pan.
Chocolate Frosting:
1. Combine butter and cocoa powder.
2. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
3. Apply on the cake.
4. Refrigerate until chilled. Enjoy!
Notes
Freezing Instructions: The cakes and the chocolate frosting can both be made ahead of time. Allow the cakes to cool completely and then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Cakes can be frosted while frozen.
The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before you’re ready to frost your cake to allow it to come to room temperature.

High Tea Party with 17 Dishes -Part 1- Instant Barfi | Café Style Ore Bars | Kheer | Almond Tea Cake: https://youtu.be/BNxzNnonolk

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Видео High Tea Party with 17 Dishes - Part 2- Butter Cookies | Chocolate Cake | Dessert Cups | Mini Tarts канала Naush Kitchen Routine