This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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80g
white sugar
120g
brown sugar
150g
unsalted butter (melted),
225g
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
2.8oz
white sugar
4.2oz
brown sugar
5.25oz
unsalted butter (melted),
7.88oz
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
Utensils
Step 1
Using the bowl of your Ninja Kitchen System and the plastic blade, add the sugars along with the melted butter and pulse for 20 seconds to turn the butter and sugar into a paste.
Step 2
Add the flour and bicarbonate of soda to the butter paste and select low for 30-45 seconds.
Step 3
Add the egg yolks and select low for another 15-20 seconds to mix the yolks in the dough.
Step 4
Divide the cookie dough into two equal amounts, then in one of the halves add the pink food colourant and mix with a spoon until the cookie dough is fully pink.
Step 5
Place the cookie dough in the fridge for approximately 1 hour. Then remove from the fridge and form cookie dough balls with both mixture and join each colour into one ball.
Step 6
Set your Ninja Mini Flip oven to bake at 170C degrees and place the cookies on a tray lined with greaseproof paper with a gap in between each cookie. Bake for 12-13 minutes.
Using the bowl of your Ninja Kitchen System and the plastic blade, add the sugars along with the melted butter and pulse for 20 seconds to turn the butter and sugar into a paste.
80g
white sugar
120g
brown sugar
150g
unsalted butter (melted),
225g
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
2.8oz
white sugar
4.2oz
brown sugar
5.25oz
unsalted butter (melted),
7.88oz
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
Step 2 of 6
Add the flour and bicarbonate of soda to the butter paste and select low for 30-45 seconds.
80g
white sugar
120g
brown sugar
150g
unsalted butter (melted),
225g
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
2.8oz
white sugar
4.2oz
brown sugar
5.25oz
unsalted butter (melted),
7.88oz
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
Step 3 of 6
Add the egg yolks and select low for another 15-20 seconds to mix the yolks in the dough.
80g
white sugar
120g
brown sugar
150g
unsalted butter (melted),
225g
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
2.8oz
white sugar
4.2oz
brown sugar
5.25oz
unsalted butter (melted),
7.88oz
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
Step 4 of 6
Divide the cookie dough into two equal amounts, then in one of the halves add the pink food colourant and mix with a spoon until the cookie dough is fully pink.
80g
white sugar
120g
brown sugar
150g
unsalted butter (melted),
225g
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
2.8oz
white sugar
4.2oz
brown sugar
5.25oz
unsalted butter (melted),
7.88oz
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
Step 5 of 6
Place the cookie dough in the fridge for approximately 1 hour. Then remove from the fridge and form cookie dough balls with both mixture and join each colour into one ball.
80g
white sugar
120g
brown sugar
150g
unsalted butter (melted),
225g
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
2.8oz
white sugar
4.2oz
brown sugar
5.25oz
unsalted butter (melted),
7.88oz
white flour
½
bicarbonate of soda,
2
egg yolks
10
drops of pink food colouring gel
Step 6 of 6
Set your Ninja Mini Flip oven to bake at 170C degrees and place the cookies on a tray lined with greaseproof paper with a gap in between each cookie. Bake for 12-13 minutes.
