Cookies - download pdf or read online

By Betty Saw

ISBN-10: 9812617914

ISBN-13: 9789812617910

Cookies comprises over 70 recipes for those bite-size confections via Betty observed. The veteran culinary professional offers her tackle outdated staples of shortbread, chocolate chip cookies, with recipes for Double Chocolate Shortbread, Raisin and Milk Chooclate Chip Cookies and different unique candy and savoury cookies. Vegetarians also will locate this booklet worthy, considering Betty comprises a number of eggless cookies, equivalent to Eggless Almond Butter Cookies and Eggless Double Ginger Cookies.

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Additional resources for Cookies

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Brush with—or dip into—Glacé Icing 20 minutes before serving. The Glacé Icing is made by sifting the icing (confectioner’s) sugar into a bowl, gradually adding the lemon juice and mixing until smooth. COOKIES | page 33 Golden Ginger Oatmeal Cookies (in the bowl), Lemon Rope Pretzels (on the plate). COOKIES | page 34 Butter Lemon Cookies Shaped and Hand-moulded Cookies | 60-minute Preparation | 20–25-minute Baking | Makes 83 I n g re d i e n t s 330 grams | 113/4 ounces | 21/4 cups plain (all-purpose) flour 2 teaspoons baking powder 240 grams | 81/2 ounces | 1 cup butter, at room temperature 180 grams | 61/4 ounces | 3/4 cup castor (superfine) sugar 2 teaspoons grated lemon rind 1 small egg yolk roasted cashewnuts or walnuts, diced 1 small egg white, beaten (optional) 83 small coloured paper cases Method 1.

Stir in the chocolate bits and pecans. 6. Drop the batter in rounded teaspoonfuls, spaced well apart, onto the prepared trays. 7. Bake in a preheated 190°C / 370°F oven for 15 minutes. Cool on wire racks. 2 small egg yolks 1 /2 small egg white 240 grams | 81/2 ounces | 12/3 cups plain (all-purpose) flour 1 teaspoon bicarbonate of soda 125 grams | 41/2 ounces | 1/2 cup butter, at room temperature 175 grams | 61/4 ounces | 3/4 cup brown sugar 1 teaspoon vanilla essence 60 grams | 21/4 ounces | 2/3 cup walnuts, finely chopped + 25 walnuts, halved or quartered, for decoration 50 grams | 13/4 ounces | 1/2 cup pitted dates, finely chopped Method 1.

Arrange the cases on baking trays. 5. Bake in a preheated 175°C / 345°F oven for 25 minutes. Cool on wire racks. COOKIES | page 61 Chocolate Bean Floral Cookies (in the middle of the plate), Almond Butter Swirl Biscuits (at the sides of the plate and on the board). COOKIES | page 62 Pineapple Cup Tarts These may take some effort to pipe out, but they are a welcome change from the stamped floral tarts popularly served during the festive season. Pressed or Piped Cookies | 60-minute Preparation | 20–25-minute Baking | Makes 85 I n g re d i e n t s 500 grams | 1 pound, 11/2 ounces | 21/4 cups cold butter, diced 120 grams | 41/4 ounces | 1 cup icing (confectioner’s) sugar, sifted 1 teaspoon vanilla essence 530 grams | 1 pound, 3 ounces | 31/2 cups plain (all-purpose) flour, sifted Pineapple Jam*, rolled into small balls 85 small coloured paper cases Method 1.

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Cookies by Betty Saw


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