Roasted Butternut Squash Soup
The recipe Roasted Butternut Squash Soup can be made in around 45 minutes. This recipe makes 2
Chocolate Hazelnut Mooncakes
Details
- Servings: 12
- Dish: biscuits and cookies
Cuisine
- american
Ingredients
- 1/4 cup (80 grams) golden syrup, such as Lyle’s, or honey
- 1/2 teaspoon food grade lye water (available at Asian grocery stores or online)
- 2 tablespoons (30 grams) neutral oil
- 1 cup (130 grams) all-purpose flour, plus additional for dusting
- Pinch of kosher salt
- 1 cup (170 grams) milk chocolate chips
- 1/2 cup (140 grams) natural and unsweetened hazelnut butter or natural and unsweetened peanut or almond butter
- 1 cup (120 grams) powdered sugar
- 1/4 cup (20 grams) unsweetened cocoa powder
- Kosher salt to taste
- 1 large egg, beaten with 1 teaspoon of cold water
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