Ingredients
- • Topping
- • Colatta Pastry White for topping
- • ¼ cup Colatta Ube Glaze
- • 3-5 drops of Colatta Chocoart Glam Fuschia
- • Cookie Dough
- • 2 sticks Unsalted Butter
- • ½ cup Granulated Sugar
- • 1 cup Brown Sugar
- • 2 large Eggs + 1 Egg Yolk
- • 3 tsp Vanilla
- • 2 ½ cup All Purpose Flour
- • 1 tsp Baking Soda
- • ½ tsp Baking Powder
- • Pinch of Salt
- • 2 tsp Cornstarch
- • ½ cup Pumpkin Seeds
- • ½ cup Oats
Ube Cookies
Delightful purple yam cookies with a nutty aroma and a chewy texture, enhanced with Colatta products.
Method
1
Melt butter over medium heat, stir occasionally until formation of amber at the bottom and a nutty aroma.
2
Transfer to a new mixing bowl and add the brown sugar, white sugar and ube glaze then mix thoroughly, set aside to cool at room temperature.
3
Combine and sift the flour, baking powder, baking soda, salt and oats in a separate bowl.
4
On the cooled butter mixture, whisk the eggs, yolk and vanilla until combined.
5
Then gradually combine the flour mixture with the butter mixture and stir thoroughly, and add the chopped chocolates (optional only, you can add chopped chocolates on top of the baked cookies).
6
Afterwards, scoop the dough using ⅛ measuring cup and place on a baking pan and freeze at least 30 mins before baking.
7
Bake at preheated oven at 176℃ for 14 mins.
8
Sprinkle with flaky sea salt (optional) and serve.
Observations
""Glazes can be mixed with a cookie dough as long as it is measured well to avoid too oily outcome.""