Easiest Way to Make Perfect Chefs Hat Rainbow Sprinkle Giant Cookie

Chefs Hat Rainbow Sprinkle Giant Cookie. So do enjoy making this creation with my easy recipe. Baked into sugar cookies the color only slightly bleeds. Baking this giant sugar cookie in a cast-iron skillet gets the bottom and sides extra caramelized. Topped with a sweet glaze and festive sprinkles, all you need are a few candles to make it a. Sprinkle with the rainbow sprinkles over the top while it is still warm.

When the crispy treats are cool, place the white chocolate in a heatproof bowl set. Fill a shallow bowl with sprinkles. Roll each ball in sprinkles to cover then transfer to prepared baking sheet. You can cook Chefs Hat Rainbow Sprinkle Giant Cookie using 15 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chefs Hat Rainbow Sprinkle Giant Cookie

1. It's 1/2 cup of sugar powder.
2. You need 1/3 cup of any unflavoured oil.
3. Prepare 1 tbsp of cornflour.
4. You need Pinch of salt.
5. Prepare 1/4 tsp of baking powder.
6. It's 1 tsp of vanilla essence.
7. You need 1 tsp of rainbow sprinkles.
8. Prepare 1 tsp of sweet coloured sauf(optional).
9. You need of For garnish.
10. Prepare as needed of ‌‌ strawberry jam.
11. You need as needed of Colored sprinkles.
12. Prepare of Chocolate ganache.
13. It's 50 gm of milk chocolate.
14. Prepare 2 tbsp of fresh cream.
15. It's 1 tsp of butter.

In a large bowl using a hand mixer, beat butter and sugars until light and fluffy. With the recommendations from other reviewers, the giant cookie was a BIG sucess at my nephew's B-Day party! Everyone thought the cookie was moist and delicious! They also thought the cookie was made by the Great American Cookies company.

Chefs Hat Rainbow Sprinkle Giant Cookie instructions

1. Take a deep bowl. Add sugar powder and oil. Cream it till combined..
2. Add the flour.
3. Add cornflour and baking powder.
4. Mix well with a spatula.
5. Add the sprinkles and vanilla essence.mix.
6. Grease a baking tray. Put the dough on it sh.
7. Flatten and shape into the hat.
8. Place the dough in the freezer for 15 to 20 minutes. Prepare the ganache. Melt the chocolate with cream and butter in a double boiler or microwave till melted. Temper and fill in a cone.
9. Preheat oven to 180°. Bake the cookie for 15 minutes.(it may take a minute or two extra). Cool for few minutes then transfer to a cooling rack with a flat wide spatula very very carefully..
10. Cool well then decorate. Border with chocolate ganache. used strawberry jam and sprinkles to highlight the mid line..
11. Now just break into pieces and grab one. Lovely crispy..
12. Store in an air tight container.

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