Food recipes
Icky Sticky Sugar Snakes
Icky Sticky Sugar Snakes Ingredients: butter, without salt honey vanilla extract wheat flour, white, all-purpose, unenriched salt, table oil, olive, salad or cooking spartan, real semi-sweet chocolate baking chips, ho...
Icky Sticky Sugar Snakes
Ingredients:
butter, without salt
honey
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spartan, real semi-sweet chocolate baking chips,
honey
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat the oven to 300F.
In a medium bowl, mash the butter and honey with a fork until well blended.
Gradually stir in the vanilla extract, flour and salt.
The mixture should have a doughy consistency.
Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour.
Grease cookie sheets with the vegetable oil.
After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls.
If the dough sticks to your hands, dip them in flour.
Roll out balls between your hands into snake-like shapes, about the length and thickness of yourpinky.
Separate each ball into 4 smaller sections and roll each section into a snake.
Place snakes 1-inch apart on cookie sheets.
Bake for 20 to 25 minutes, or until the snakes begin to turn light brown.
Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter.
Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake.
Set aside until completely cooled.
Sticky Sauce: Mix honey, sugar and cinnamon in a small bowl.
Drizzle over the cooled snakes and serve.
Ingredients:
butter, without salt
honey
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spartan, real semi-sweet chocolate baking chips,
honey
sugars, granulated
spices, cinnamon, ground
Directions:
Preheat the oven to 300F.
In a medium bowl, mash the butter and honey with a fork until well blended.
Gradually stir in the vanilla extract, flour and salt.
The mixture should have a doughy consistency.
Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour.
Grease cookie sheets with the vegetable oil.
After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls.
If the dough sticks to your hands, dip them in flour.
Roll out balls between your hands into snake-like shapes, about the length and thickness of yourpinky.
Separate each ball into 4 smaller sections and roll each section into a snake.
Place snakes 1-inch apart on cookie sheets.
Bake for 20 to 25 minutes, or until the snakes begin to turn light brown.
Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter.
Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake.
Set aside until completely cooled.
Sticky Sauce: Mix honey, sugar and cinnamon in a small bowl.
Drizzle over the cooled snakes and serve.