Weight Loss Box Set: More Than 70 Delicious Cookie and Fast Making Recipes for Weight Loss + Good Gut Diet for Improving Your Health (5 2 Diet, Slow Cooker Meals, Slow Cooker Recipes) by Sara Hughes, Heather Klein, Eunice Hines, Una Soto
Tags: Health; Fitness & Dieting, Cookbooks; Food & Wine, Baking, Kitchen Appliances, Slow Cookers, Diets, Diets - Weight Loss, Other Diets, cookies
Ads: Link
it stay for about 10 minutes. Pour in egg, sift in the flours, cocoa powder, spices, and bicarbonate soda and stir very well.
Turn the large dough on a surface that’s lightly floured to avoid stick on and knead together properly until the dough is no longer sticky and wrap up in a plastic wrapping. Put wrappings in the refrigerator for 30 minutes.
Bring out the dough and divide into about 8 portions and roll each of the portions into long lengths of 2cm thickness and 20 cm in length.
Cut out each of the logs into 5 sets of 6 cm lengths. Place these cut out lengths on the trays. Make them about 3cm apart from each other. Shape the ends of each of the piece into roundish forms and slightly flatten the dough.
Place into the oven and bake for about 15 minutes or bake until they are firm and can be touched. Allow to cool in the trays for about 5 minutes.
Caramel icing : whisk the egg white in a little bowl until the mixture is frothy. Pour and stir in the sifted sugar and flour until mixture is smooth. Add in the syrup and stir. Spread the tops of the jumbles with the icing and allow to stay cool until they are set.
Quake cookies Ginger Bread
Ingredients:
100g of butter (chopped bits)
1 and ½ cups of plain flour
1 ts spn of spice (mixed grounded)
1 egg (lightly beaten)
2 ts spns of grounded ginger cloves
1/3 cup of syrup (golden)
¾ cup of brown sugar
¼ grounded cloves
¼ ts spn of bicarbonate soda
¼ cup of icing sugar
Method of Preparation:
In a medium sized saucepan, add together syrup and butter and placed over a low to medium heat allowing it to cook for 3 minutes while you stir continuously. Basically, cook until the butter melts and the mixture is properly combined.
Take pan away from the heat and pour into a large bowl. Pour in the brown sugar, flour, egg, ginger, cloves, mixed spice and the bicarbonate soda and stir content together until well mixed. Cover the bowl with a plastic wrapping and refrigerate for about 45 minutes or you can refrigerate unto content is cool enough and quite firm.
Heat up the oven to 180degrees C. take 2 baking trays and carefully lay baking sheets on them.
Take up a little bowl and sift in the icing sugar. Scoop little contents of the mixture and role them into balls while rolling them into the icing sugar. Place each ball on the baking sheets on the baking trays. Place them about 6cm apart from each other. This is to allow room for the cookies to spread.
Place content in the oven and bake while you swap the trays at intervals during the baking period. Bake for about 15 minutes or until the cookies turn lightly golden brownish.
Take out of the oven and place aside to cool totally.
Italian Amaretti Cookies
Ingredients:
500g of almond meal
4 eggs (white only)
30 whole almonds (blanched)
1 and ¾ cups of caster sugar
1 tb spn of vanilla essence
3o cherries (cut in halves)
Method of Preparation:
Heat up the oven up to 160degrees C. take up two baking trays and lay on them baking sheets. Take a large bowl and pour the almond meal, egg white, sugar and vanilla into the bowl. Beat content together with a wooden spoon until the mixture is well blended.
Scoop tea spoon full’s of the mixture and form them into balls. Place each ball on the baking tray
Press an almond on the top of the half part of the biscuits. Place a glace cherry on the rest of the balls. Place the baking pan into the oven and allow to bake for about 20 minutes or until you observe that the cookies are golden brown. Bring out from the oven and allow to cool for a few minutes before transferring on to the rack for further cooling
Delightsome Shortbread bites from Passion fruits
Ingredients:
150g of butter (softened)
1/3 cup of caster sugar
2 passion fruits
¼ cup of rice flour
1 cup of plain flour
mixture of icing sugar
Method of Preparation:
Heat up the oven to 150 degrees C. grease two
Turn the large dough on a surface that’s lightly floured to avoid stick on and knead together properly until the dough is no longer sticky and wrap up in a plastic wrapping. Put wrappings in the refrigerator for 30 minutes.
Bring out the dough and divide into about 8 portions and roll each of the portions into long lengths of 2cm thickness and 20 cm in length.
Cut out each of the logs into 5 sets of 6 cm lengths. Place these cut out lengths on the trays. Make them about 3cm apart from each other. Shape the ends of each of the piece into roundish forms and slightly flatten the dough.
Place into the oven and bake for about 15 minutes or bake until they are firm and can be touched. Allow to cool in the trays for about 5 minutes.
Caramel icing : whisk the egg white in a little bowl until the mixture is frothy. Pour and stir in the sifted sugar and flour until mixture is smooth. Add in the syrup and stir. Spread the tops of the jumbles with the icing and allow to stay cool until they are set.
Quake cookies Ginger Bread
Ingredients:
100g of butter (chopped bits)
1 and ½ cups of plain flour
1 ts spn of spice (mixed grounded)
1 egg (lightly beaten)
2 ts spns of grounded ginger cloves
1/3 cup of syrup (golden)
¾ cup of brown sugar
¼ grounded cloves
¼ ts spn of bicarbonate soda
¼ cup of icing sugar
Method of Preparation:
In a medium sized saucepan, add together syrup and butter and placed over a low to medium heat allowing it to cook for 3 minutes while you stir continuously. Basically, cook until the butter melts and the mixture is properly combined.
Take pan away from the heat and pour into a large bowl. Pour in the brown sugar, flour, egg, ginger, cloves, mixed spice and the bicarbonate soda and stir content together until well mixed. Cover the bowl with a plastic wrapping and refrigerate for about 45 minutes or you can refrigerate unto content is cool enough and quite firm.
Heat up the oven to 180degrees C. take 2 baking trays and carefully lay baking sheets on them.
Take up a little bowl and sift in the icing sugar. Scoop little contents of the mixture and role them into balls while rolling them into the icing sugar. Place each ball on the baking sheets on the baking trays. Place them about 6cm apart from each other. This is to allow room for the cookies to spread.
Place content in the oven and bake while you swap the trays at intervals during the baking period. Bake for about 15 minutes or until the cookies turn lightly golden brownish.
Take out of the oven and place aside to cool totally.
Italian Amaretti Cookies
Ingredients:
500g of almond meal
4 eggs (white only)
30 whole almonds (blanched)
1 and ¾ cups of caster sugar
1 tb spn of vanilla essence
3o cherries (cut in halves)
Method of Preparation:
Heat up the oven up to 160degrees C. take up two baking trays and lay on them baking sheets. Take a large bowl and pour the almond meal, egg white, sugar and vanilla into the bowl. Beat content together with a wooden spoon until the mixture is well blended.
Scoop tea spoon full’s of the mixture and form them into balls. Place each ball on the baking tray
Press an almond on the top of the half part of the biscuits. Place a glace cherry on the rest of the balls. Place the baking pan into the oven and allow to bake for about 20 minutes or until you observe that the cookies are golden brown. Bring out from the oven and allow to cool for a few minutes before transferring on to the rack for further cooling
Delightsome Shortbread bites from Passion fruits
Ingredients:
150g of butter (softened)
1/3 cup of caster sugar
2 passion fruits
¼ cup of rice flour
1 cup of plain flour
mixture of icing sugar
Method of Preparation:
Heat up the oven to 150 degrees C. grease two
Similar Books
