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 B
Tags: Health; Fitness & Dieting, Cookbooks; Food & Wine, Baking, Kitchen Appliances, Slow Cookers, Diets, Diets - Weight Loss, Other Diets, cookies
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pre heated oven and allow it to bake for about 10 minutes or until golden brownish. Swap the trays midway between the baking and cooking process. When the shortbreads are done, wipe the hot shortbreads with rose water and place the tray aside for about 10 minutes to cool off
On a large grease proof sheet, sift some of the remaining icing sugar and place the freshly baked warm shortbreads on top. Have some more icing sugar sifted over the top to completely enclose the shortbread coat. If there are any remaining icing sugar, sift them on the top and allow the shortbreads to cool and fasten in the icing sugar for about 1 full hour or until completely. Cool.
For serving, place a serving dish on the table and sift a little icing sugar over the top.
Anzac Coconut Cookies
Ingredients:
1 and ¼ cups of sifted plain flour
1 cup of oats
150g of unsalted chopped butter
2 tb spns of syrup (golden)
½ a cup of caster sugar
½ ts spn of bicarbonate soda
¾ cup of coconut (dried)
Method of Preparation:
Heat up the oven to 170°C. Take a large bowl and pour in the flour, sugar, oats and coconut and stir together until well mixed.
Take a small saucepan and pour in the golden syrup and butter mix together. Place it over a low heat and keep stirring until the butter has fully melted. Pour in and mix the bicarbonate soda with a 1 and `/2 tablespoon of water. Pour in the golden syrup mixture. When it begins to bubble on the heat, take off the sauce pan from the heat.
Pour the content of the saucepan into the dry ingredients and mix the whole contents together until they are well combined. Use a table spoon to cut out some quantity of the mixture and role into a ball placing it on the baking trays lined with baking sheets. Press down a bit to make it flat. Repeat the same process and have several balls on the baking sheet on the baking tray. Ensure the balls are spaced to give room for expansion and rising while cooking.
Place the tray into the oven and bake for about 12 minutes or until the cookies are golden brownish.
Apple in Pie
Ingredients:
1.5kg of apples (peeled and sliced)
1 tb spn of water
2 tb spns of chilled water
300g of plain flour (2 cups)
1 egg yolk (whisked lightly)
Pastry (brown sugar)
1/3 cup of caster sugar
2 ts spns of corn flour
ice cream for serving
60ml of lemon juice
45g of brown sugar (1/4 of a cup)
200g of chopped butter
Method of Preparation:
Brown Sugar pastry : in a food processor bowl, pour in the flour, butter and sugar. Process the content until well mixed and in the form of coarse looking breadcrumbs. Pour in the water and continue with the processing until the mixture comes together. When done with the processing, pour processed mixture on a slightly flour layered surface and knead together until you feel the smoothness of the kneaded pastry.
Split the pastry into portions of thirds and shape a third into the shape of a circular disk. Cover the shaped pastry with a plastic wrapper. Place the disks inside the refrigerator for about 20 minutes.
While the disc shapes are in the refrigerator cooling, take the apple, the lemon juice and the sugar all into a large saucepan. Cover the saucepan and allow the content to simmer over medium heat for about 10 minutes. Ensure you reduce the heat to medium to low level of heat while you cook. Cook for about 10 minutes or until the apple is soft.
In another bowl, pour in the corn flour and water and mix together. When properly mixed, pour the mixture into the apple mixture. Allow the content to cook while you stir over a low to medium heat. Cook until the mixture becomes thick. Then pour the content into a large bowl.
Heat up your oven to 190°C. Lay 2 layers of baking sheets on a baking pan. Bring out the large pastry disc shapes and place them between these sheets. Have the base and sides of the baking pan lined with
On a large grease proof sheet, sift some of the remaining icing sugar and place the freshly baked warm shortbreads on top. Have some more icing sugar sifted over the top to completely enclose the shortbread coat. If there are any remaining icing sugar, sift them on the top and allow the shortbreads to cool and fasten in the icing sugar for about 1 full hour or until completely. Cool.
For serving, place a serving dish on the table and sift a little icing sugar over the top.
Anzac Coconut Cookies
Ingredients:
1 and ¼ cups of sifted plain flour
1 cup of oats
150g of unsalted chopped butter
2 tb spns of syrup (golden)
½ a cup of caster sugar
½ ts spn of bicarbonate soda
¾ cup of coconut (dried)
Method of Preparation:
Heat up the oven to 170°C. Take a large bowl and pour in the flour, sugar, oats and coconut and stir together until well mixed.
Take a small saucepan and pour in the golden syrup and butter mix together. Place it over a low heat and keep stirring until the butter has fully melted. Pour in and mix the bicarbonate soda with a 1 and `/2 tablespoon of water. Pour in the golden syrup mixture. When it begins to bubble on the heat, take off the sauce pan from the heat.
Pour the content of the saucepan into the dry ingredients and mix the whole contents together until they are well combined. Use a table spoon to cut out some quantity of the mixture and role into a ball placing it on the baking trays lined with baking sheets. Press down a bit to make it flat. Repeat the same process and have several balls on the baking sheet on the baking tray. Ensure the balls are spaced to give room for expansion and rising while cooking.
Place the tray into the oven and bake for about 12 minutes or until the cookies are golden brownish.
Apple in Pie
Ingredients:
1.5kg of apples (peeled and sliced)
1 tb spn of water
2 tb spns of chilled water
300g of plain flour (2 cups)
1 egg yolk (whisked lightly)
Pastry (brown sugar)
1/3 cup of caster sugar
2 ts spns of corn flour
ice cream for serving
60ml of lemon juice
45g of brown sugar (1/4 of a cup)
200g of chopped butter
Method of Preparation:
Brown Sugar pastry : in a food processor bowl, pour in the flour, butter and sugar. Process the content until well mixed and in the form of coarse looking breadcrumbs. Pour in the water and continue with the processing until the mixture comes together. When done with the processing, pour processed mixture on a slightly flour layered surface and knead together until you feel the smoothness of the kneaded pastry.
Split the pastry into portions of thirds and shape a third into the shape of a circular disk. Cover the shaped pastry with a plastic wrapper. Place the disks inside the refrigerator for about 20 minutes.
While the disc shapes are in the refrigerator cooling, take the apple, the lemon juice and the sugar all into a large saucepan. Cover the saucepan and allow the content to simmer over medium heat for about 10 minutes. Ensure you reduce the heat to medium to low level of heat while you cook. Cook for about 10 minutes or until the apple is soft.
In another bowl, pour in the corn flour and water and mix together. When properly mixed, pour the mixture into the apple mixture. Allow the content to cook while you stir over a low to medium heat. Cook until the mixture becomes thick. Then pour the content into a large bowl.
Heat up your oven to 190°C. Lay 2 layers of baking sheets on a baking pan. Bring out the large pastry disc shapes and place them between these sheets. Have the base and sides of the baking pan lined with
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