Tampilkan postingan dengan label eggless. Tampilkan semua postingan
Tampilkan postingan dengan label eggless. Tampilkan semua postingan
Rabu, 12 Maret 2014
Fruit and Oatbran Cookie Recipe Egg Free Eggless Recipe
Cookies are a tasty treat to eat the most popular one being chocolate chip cookies.
In this cookie recipe dates, apricots and candied peel are used to produce a fabulous tasting fruit cookie.
Once the dates and apricots have cooked in the oven they have a toffee taste and texture, this in combination with the candied peel is a fantastic flavour.
Chef uses a blend of flours in this cookie recipe white spelt flour, oat bran and fine corn meal (fine polenta), this blend of flours gives the cookies a soft almost crumbly texture.
These cookies are really easy to bake and really tasty to eat so dont miss out on this scrumptious cookie recipe.
Ingredients for Fruit and Oat Cookie Recipe
2oz Light Brown Sugar
1oz Oat Bran
6oz White Spelt Flour (or all purpose flour)
4oz Sunflower Margarine
1oz Fine Corn Meal (fine polenta)
2 TbspGolden Syrup
10 Dried Dates
8 Dried Apricots
2 tsp Candied Peel
1 tsp Baking Powder
1+1/2 oz Light Brown Sugar
1 tsp Vanilla Essence
Picture of dates, unsulphured apricots and candied peel.
2oz Light Brown Sugar
1oz Oat Bran
6oz White Spelt Flour (or all purpose flour)
4oz Sunflower Margarine
1oz Fine Corn Meal (fine polenta)
2 TbspGolden Syrup
10 Dried Dates
8 Dried Apricots
2 tsp Candied Peel
1 tsp Baking Powder
1+1/2 oz Light Brown Sugar
1 tsp Vanilla Essence
Picture of dates, unsulphured apricots and candied peel.
How to make Jeenas Kitchen Fruit and Oat Cookies
Place fruit into a small bowl and cover with warm water.
In a large mixing bowl place the oatbran, 2oz light brown sugar, fine corn meal, baking powder and spelt flour.
Mix well.
Mix well.
Add margarine and place into a mixer, mix until you have a bread crumb texture, once you have a bread crumb texture carry one mixing a litle more until it all starts to slightly clump together.
You can do this using your fingers and rubbing the cookie mixture between them.
You can do this using your fingers and rubbing the cookie mixture between them.
Chop the dates and apricots into chunks.
Add the fruit to the cookie mixture and 3-4 tablespoons of the water that the fruit soaked in along with the vanilla the 1+1/2 oz sugar.
Add a tablespoon at a time to the cookies mixture to be sure you get the right consistancy.
Discard the rest of the water.
Add the fruit to the cookie mixture and 3-4 tablespoons of the water that the fruit soaked in along with the vanilla the 1+1/2 oz sugar.
Add a tablespoon at a time to the cookies mixture to be sure you get the right consistancy.
Discard the rest of the water.
You should be left with a thick loose cookie mixture, it may seem slighty wetter than other cookie mixtures.
Place small spoon fulls onto a greased and floured baking tray.
You do not need to use large spoon fulls as the cookies will spread in the oven, give each cookie space to puff up in the oven.
Place into a hot oven at 180C for 15 minutes or until golden.
Once cooked use a spatula to remove the cookies from the hot tray straight away.
Place onto a cooling rack.
Place onto a cooling rack.
Enjoy these very tasty fruit and oatbran cookies.
For more cookie recipes see Jeenas Kitchen Chocolate chip cookie recipe or White chocolate chip and coconut cookies which are EGG FREE!
Selasa, 04 Februari 2014
Halloween Sugar Cookies with Eggless Royal Icing
No tricks, just treats!!!!! Happy Halloween
Halloween is an annual feast usually celebrated on October 31 which includes activities like trick-or-treats, costume parties, carving pumpkins, playing and telling scary & horror stories.
To treat this Halloween holiday I made these Sugar Cookies. These cookies are full of flavor, fun to decorate and make a spooktacular display at Halloween parties!!! For this Halloween themed cookies I decorated them as pumpkins, ghosts, black cats.
I enjoyed and had so much fun decorating these Halloween cookies. Isn’t there are scary and cute :)
Ingredients
Sugar Cookies - Nearly 2 dozens cookies
All purpose flour – 2 ½ cups
Unsalted Butter – 1 cup
Superfine Sugar – 1 cup
Egg – 1 no
Egg yolk – 1 no
Vanilla extract – 2 tsps
Salt a pinch
Preparation
- In a large mixing bowl take butter,sugar,salt and mix well until light and fluffy.
- Add the egg yolk and beat until fully integrated.
- Mix in the whole egg, vanilla extract. Mix well.
- Add the flour and mix until combined.
- Divide the dough into three parts and wrap in plastic wrap.
- Store in fridge at least 2 hours and upto 2 days until firm.
- Preheat oven to 350 F. On the floured surface, roll the dough to ¼ inch thick, sprinkling with additional flour or powdered sugar as needed to prevent sticking.
- Use cookies cutters to cut into shapes and place on parchment paper.
- Bake until cookies appear light golden brown on the edges about 10-12 minutes.
- Cool them before decorating.
Eggless Royal Icing
Ingredients:
Icing Sugar – ½ cup
Cornstarch – 1 ½ tsp
Lemon juice – 1 tsp
Food coloring gels – very little
Milk – 2 tsps
Preparation
- In a mixing bowl, sift the sugar, cornstarch together.
- Add lemon juice and milk and mix well until thick paste.
- Divide the Icing into different bowls and add the colors accordingly.
- Keep for 10 minutes.
- We can adjust the icing accordingly based on our requirement. If thin icing is required add a bit of milk or for thick icing add more icing sugar.
- Keep the icing in piping bags or ziplock bags and use them for decorating cookies.
Sending these cookies to Halloween Fiesta hosted by Vardhini, Food Palette Series - Rainbow colors hosted by Akheela , Decorating Challenge - Royal Icing and to my event CC-Festive Food
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