Tuesday, 31 January 2012

HAZELNUT AND RAISIN OAT COOKIES


[ I N  D E S S E R T ]

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These cookies might not look the prettiest but they are super delicious, perfect for the cookie jar and treats for the kids. It is a healthy alternative to a normal cookie as it uses honey, oats and brown sugar. Feel free to add different nuts or other dried fruit alternatives!
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MY NEPHEW RATED IT 10/10!!
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[ I N G R E D I E N T S ]

3/4 cup hazelnuts
7 tbsp unsalted butter { softened }
1 1/4 cup light brown sugar
1 large egg, beaten, room temperature
1 tsp pure vanilla extract
1tbsp honey
3/4 cup all purpose flour { sifted }
1/2 tsp baking powder
1 1/2 tsp cup oats
1/4 tsp salt
2/3 cup raisins
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 [ D I R E C T I O N S ]

1. Measure your ingredients
2. Preheat oven to 190 degrees. Toast the hazelnuts on a baking sheet for 5 mins


3. Once Toasted, rub with a clean tea towel to remove most of the skins.
4. Roughly chop the hazelnuts and then set aside.

5. In a bowl, cream together the butter and sugar with an electric hand mixer until smooth.
6. Add the egg, vanilla extract, and honey, and beat well until smooth once more.
{The mixture after being whisked, light in colour and slight fluffiness }

7. Combine the flour, baking soda, oats and salt in a separate large bowl and stir to mix.

8. Stir the flour mixture into the creamed mixture and beat until very well combined.
9. Add the chopped nuts and raisins and mix until evenly distributed throughout the dough.
{ If the mixture is too stiff to work with easily add a little milk until it becomes pliable.}

 

10. Line baking paper on metal baking trays, roll the dough into little balls or shapes. Flatten each ball slightly, leaving space between each ball. 
12. Bake for 10-15 min until golden. Cool slightly, then move to wire rack.


EXTRA OPTION : CHOCOLATE BASE
Ingredient - 1/2 block dark chocolate
1. Melt Half a block of chocolate in a bowl over a pan of simmering water. After the cookies have cooled completely dip each cookie into the chocolate, and let the chocolate set.

CHINESE TRANSLATION
提子果仁健康曲奇
材料:楱子果仁 3/4杯,提子干 2/3杯,麥片 1 1/2茶匙,
無鹽牛油 7湯匙(室溫),蔗糖 1 1/4杯,
大雞旦 1 只,蜜糖 1 湯匙,
雲尼拿香油 1 茶匙,
麵粉 3/4杯,發粉 1/2茶匙,鹽 1/4茶匙。
做法:1)備好所有材料。
2)預熱烤爐190度。果仁放牛油紙上焗5分鐘。
3)取出果仁,用毛巾包著搓出果仁衣。
4)果仁略切小粒備用。
5)軟牛油放攪盆內,加入糖打勻至滑。
6)加入旦、香油、蜜糖,再打勻至鬆及忌廉狀。
7)混合麵粉及發粉,篩勻,加入麥片及鹽。
8)倒麵粉料入牛油內,打勻。
9)加入果仁粒及提子干,同攪均勻。 
如太,可加少許奶,使能攪動自如,曲奇料成。
10)用這麵料可做成自己喜愛的形狀放牛油紙上,
旁邊留些空位待擴張。
11)入烤爐焗10-15分鐘至金,取出放架上,
待冷卻及脆身,便可供食。
貼士:可用1/2塊巧克力,放碗中隔水燉溶,將已冷卻之曲奇,
沾上一半巧克力,放紙上待巧克力凝固便成。

    

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