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 Page A
Tags: Health; Fitness & Dieting, Cookbooks; Food & Wine, Baking, Kitchen Appliances, Slow Cookers, Diets, Diets - Weight Loss, Other Diets, cookies
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baking pans and line them with baking paper.
Take a large bowl. Add in your butter and ¼ cup of sugar. Mix together preferably using an electric mixer, until the mixture is fluffy and light. Use a wooden ladle to stir it as you add in the flour.
Strain out the passion fruit of the seed and discard the seed. Add the passion fruit into the mixture of butter and stir properly to mix
Use a table spoon to scoop the mixture into balls. Place between your palms and flatten. Place the flat mould on the baking tray. Repeat the same process for the other remaining mixture. Ensure each ball is placed on the baking sheet, 2 cm apart from one another to allow room for swelling. Sweep the top with some water and sprinkle on the sugar remaining.
Place the content into the pre heated oven and bake for about 15 minutes or until the cookies are firm and can be touched without sinking in.
Chapter 3 – Cookies Recipe: 11 - 17
Vanilla N Almond Cookies
Ingredients:
½ a cup of almonds (flaked)
75g of white chocolate (melted for decorating)
¾ cup of caster sugar
185g butter, softened
1 teaspoon vanilla extracts
1 egg
185g of butter (softened)
3/4 cup caster sugar
2 cups of plain flour
Method of Preparation:
Heat the oven to 180degrees C. Take 3 baking trays and line them with baking sheets.
Biscuit Mix: Preferably with the use of an electric mixer, in a large bowl, mix together the butter, sugar and vanilla. Ensure the combination is mixed properly until the content is creamy pale. Add in the egg and continue to beat until the content is well combined. Take the flour and sift it over the mixture. Take a wooden ladle spoon and stir together to combine.
Roll out the biscuit dough into both baking trays. Spread to form about 4mm in thickness. Then use a small knife to cut the dough into rectangles of 6cm by 3cm. place these on the baking trays laid with baking sheets. Roll the remaining dough and repeat the same process after which you should sprinkle almonds all over the rectangular shaped dough’s.
Place the prepared dough’s in the oven and bake for about 8 minutes or until you observe that the cookies are golden brown. Allow them to remain on the trays for about 5 minutes and then transfer them to the wire rack for further cooling.
When cool, drizzle the chocolate on the cookies and leave aside for about 5 minutes to allow them set on.
Almond in Short Breads
Ingredients:
125g of butter, (cube in room temperature)
1 and ½ tb spns of sifted icing sugar mixture
200g of plain flour
½ ts spn of rosewater essence
1 and ½ cups of icing sugar mixture
40g of almonds (sliced)
1 tb spn of brandy
36 cloves
Method of Preparation:
Heat up the oven to 180°C. Take a baking tray and spread the almonds over it. Bake the almonds for about 7 minutes while stirring intermittently until the almonds are brown. Transfer the almonds into a plate and place the plate aside for about 10 minutes to allow them to cool off.
Preferably with the use of an electric beater, take a medium sized bowl and beat together the butter with icing sugar. Beat until mixture is creamy pale. Pour in the brandy and continue beating until the mixture is properly combined. Pour in the roasted almonds into the butter mixture and stir together to mix using a wooding ladle. Also pour in half of the flour and continue mixing with the wooden ladle until the content is well mixed. Using your hand, scoop some quantity of the mixture into little mounds and roll into balls. Pour the remaining flour so it forms soft dough that is pliable.
Cutting out a mixture of 2 teaspoons, roll the cut out mixture into a roll of 6cm long with tapered ends. Bend the roll to form a crescent like shape. Do this with the remaining mixture and while placing each roll on an ungreased baking tray with 3cms apart from each other. place in a clove in the middle of each
Place the baking trays into the
Take a large bowl. Add in your butter and ¼ cup of sugar. Mix together preferably using an electric mixer, until the mixture is fluffy and light. Use a wooden ladle to stir it as you add in the flour.
Strain out the passion fruit of the seed and discard the seed. Add the passion fruit into the mixture of butter and stir properly to mix
Use a table spoon to scoop the mixture into balls. Place between your palms and flatten. Place the flat mould on the baking tray. Repeat the same process for the other remaining mixture. Ensure each ball is placed on the baking sheet, 2 cm apart from one another to allow room for swelling. Sweep the top with some water and sprinkle on the sugar remaining.
Place the content into the pre heated oven and bake for about 15 minutes or until the cookies are firm and can be touched without sinking in.
Chapter 3 – Cookies Recipe: 11 - 17
Vanilla N Almond Cookies
Ingredients:
½ a cup of almonds (flaked)
75g of white chocolate (melted for decorating)
¾ cup of caster sugar
185g butter, softened
1 teaspoon vanilla extracts
1 egg
185g of butter (softened)
3/4 cup caster sugar
2 cups of plain flour
Method of Preparation:
Heat the oven to 180degrees C. Take 3 baking trays and line them with baking sheets.
Biscuit Mix: Preferably with the use of an electric mixer, in a large bowl, mix together the butter, sugar and vanilla. Ensure the combination is mixed properly until the content is creamy pale. Add in the egg and continue to beat until the content is well combined. Take the flour and sift it over the mixture. Take a wooden ladle spoon and stir together to combine.
Roll out the biscuit dough into both baking trays. Spread to form about 4mm in thickness. Then use a small knife to cut the dough into rectangles of 6cm by 3cm. place these on the baking trays laid with baking sheets. Roll the remaining dough and repeat the same process after which you should sprinkle almonds all over the rectangular shaped dough’s.
Place the prepared dough’s in the oven and bake for about 8 minutes or until you observe that the cookies are golden brown. Allow them to remain on the trays for about 5 minutes and then transfer them to the wire rack for further cooling.
When cool, drizzle the chocolate on the cookies and leave aside for about 5 minutes to allow them set on.
Almond in Short Breads
Ingredients:
125g of butter, (cube in room temperature)
1 and ½ tb spns of sifted icing sugar mixture
200g of plain flour
½ ts spn of rosewater essence
1 and ½ cups of icing sugar mixture
40g of almonds (sliced)
1 tb spn of brandy
36 cloves
Method of Preparation:
Heat up the oven to 180°C. Take a baking tray and spread the almonds over it. Bake the almonds for about 7 minutes while stirring intermittently until the almonds are brown. Transfer the almonds into a plate and place the plate aside for about 10 minutes to allow them to cool off.
Preferably with the use of an electric beater, take a medium sized bowl and beat together the butter with icing sugar. Beat until mixture is creamy pale. Pour in the brandy and continue beating until the mixture is properly combined. Pour in the roasted almonds into the butter mixture and stir together to mix using a wooding ladle. Also pour in half of the flour and continue mixing with the wooden ladle until the content is well mixed. Using your hand, scoop some quantity of the mixture into little mounds and roll into balls. Pour the remaining flour so it forms soft dough that is pliable.
Cutting out a mixture of 2 teaspoons, roll the cut out mixture into a roll of 6cm long with tapered ends. Bend the roll to form a crescent like shape. Do this with the remaining mixture and while placing each roll on an ungreased baking tray with 3cms apart from each other. place in a clove in the middle of each
Place the baking trays into the
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