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) (16 page)

1.      
   Tasty Ruffle Cookies
   

Ingredients:

100g of caster sugar

125g of butter

A pinch of salt

150g of flour (self raising)

45g of currants

60 g of softly crushed cornflakes

Method of preparation:

1. Heat up the oven to about 180degrees c. Take out 2 trays used for baking and lay baking sheets on them.
   
2. Beat up the butter and sugar in a container until content is well beaten and creamy. Also have the egg beaten in while also folding in the flour, salt and currant. Mix up properly. Ensure proper mixture
   
3. Take another bowl and pour the cornflakes. Scoop out spoon full of   the butter mixture into the cornflakes and toss together gently in the cornflakes so as to coat and make balls to form.
   
4. Take up each ball and place them apart in order to allow space for rising and spreading on the tray you prepared. Bake the content on the trays for about 18 minutes or until you observe they are golden.
   
5. When baked, leave the cookies on the baking trays for about 10 minutes after which you can transfer them on to a wire rack to properly cool off.
   

1.      
   Macadamia Cookies delight
   

Ingredients:

150g of sifted self raising flour

125g of brown sugar

1 ts spn of vanilla essence

200g of macadamia nuts – (unsalted and chopped roughly)

200g of white chocolate – (chopped roughly)

150g of sifted plain flour

1 egg (well beaten)

125g of well softened butter

Method of Preparation:

1. Preheat your oven up to 175degrees C.
   
2. Use none sticking baking sheets to line a baking tray
   
3. In a large bowl, beat together the brown sugar and butter until mixture is creamy and well combined.
   
4. Pour in the vanilla essence and egg then continue to beat until well mixed.
   
5. Pour the self raising flour as well as the plain flour and mix together while you add the white chocolate and the macadamia. Mix into a chunky mix.
   
6. Use a spoon to scoop spoon full of the mixture on to the baking sheet on the baking tray you prepared. Carefully press the mould down to make it flat a bit.
   
7. Put content in the oven and bake for about 20 minutes or until the cookies are golden brown.
   
8. When the cookies are done, bring out the tray and place it aside for some minutes to allow them to cool down. Transfer into a wire rack and allow to cool off properly.
   

1.      
   Peanut Butter N Chocolate Cookies
   

Ingredients:

A cup of Smooth peanut butter

1 large and well beaten egg

½ ts spn of salt

½ a cup of roasted and salted peanuts

¾ cup of caster sugar

½ a ts spn of bicarbonate soda

¾ cup of dark chocolate (chips)

Method of preparation:

1. Put on the oven and preheat up to 180degrees C
   
2. Grease up two baking trays and line them with baking sheets
   
3. In a large bowl, pour in the sugar, peanut butter, egg, salt and bicarbonate soda. Stir and mix together. Add in the peanuts and chocolate chips and mix
   
4. Damp your hands and roll a leveled ts spn of dough into firm balls. Place these on the prepared baking pan and sheet.  Place each dough at least about 4 cm apart from each other on the baking sheets on the baking tray.
   
5. Place content in the oven and bake for about 14 minutes or until you find cookies are golden puffed up and golden brown. You might need to swap the positioning of the trays in between the periods of baking to ensure content has a proper balance of heat all over.
   
6. When content is properly baked, turn off the heat and allow to cool for about 5 minutes on the tray. Then transfer the content on to a rack and allow cooling completely.
   

1.    
   Chapter 2 – Cookies Recipe: 6 - 10
   

1.      
   Almond N Lemon Ricotta Cookies
   

Ingredients:

60g of butter (unsalted)

¾ cup of caster sugar

1 cup of plain flour

½ a ts spn of baking powder

½ a cup of almond meal

1/3 cup of almond (roasted slightly)

1 cup of (pure) sifted icing sugar

15g of butter (softened)

200g of fresh ricotta

2 ts spn of grated lemon rind

1 egg

½ a cup of almond meal

some lemon icing

½ a ts spn of baking powder

1 and ½ tb spns of lemon juice

Method of preparation:

• Heat up the oven to 200 degrees C.  Prepare two layers of baking sheets on baking pans.
  
• Beat up or mix up the ricotta, butter, lemon rind and sugar all together in a large bowl, preferably using an electric mixer until content is smooth.
  
• Add in the  egg, continue to beat, sift the flour and the baking powder spread over the butter mixture content and add the almond meal while using a wooden ladle to stir until the content is properly mixed and combined.
  
• Moist and dampen your hand and role a leveled table spoon of the mixture each into balls. Place each of the balls 3cm apart from each other on the baking pan and sheet. Use a flat surface to flatten the moulds slightly.
  
• Place the tray and the contents into the oven and bake for about 15 minutes. Or until the cookies are lightly golden.  Leave cookies to cool in the baking trays for about 1o minutes and transfer on to the rake to cool off completely.
  
• Lemon Icing
  :
  add the icing sugar, butter and lemon juice together in a medium bowl. Stir content together until it is smooth spread the icing over the cookies and top up the biscuits with almonds.
  
• Place them on one side for about 20 minutes or until they are set.
  

1.      
   Caramel Icing N Chocolate Jumbles
   

Ingredients:

½ cup of brown sugar

¾ cup of syrup (golden)

½ a cup of flour (self raising)

¼ a cup of cocoa powder

1 ts spn of cinnamon (grounded)

2 ts spn of ginger (grounded)

1 and ½ cup of icing sugar (sifted)

1 tb spn of plain sifted plain flour

60g of butter

1 egg

2 and ¼ cup of plain flour

½ ts spn bicarbonate soda

1 ts spn of spice (mixed)

icing (caramel)

Egg white (1 egg)

½ a cup of syrup (golden)

Method of Preparation:

1. Heat up the oven to about 160degrees C. take 4 large baking trays and neatly lay baking sheets on them.
   
2. In a saucepan, pour sugar, butter and syrup and place it over a low volume heat. Let content cook for four minutes while you stair constantly until mixture is smooth and well mixed.
   
3. Pour the content into a large bowl and let it stay for about 10 minutes. Pour in egg, sift in the flours, cocoa powder, spices, and bicarbonate soda and stir very well.
   
4. Turn the large dough on a surface that’s lightly floured to avoid stick on and knead together properly until the dough is no longer sticky and wrap up in a plastic wrapping. Put wrappings in the refrigerator for 30 minutes.
   
5. Bring out the dough and divide into about 8 portions and roll each of the portions into long lengths of 2cm thickness and 20 cm in length. 
   
6. Cut out each of the logs into 5 sets of 6 cm lengths. Place these cut out lengths on the trays. Make them about 3cm apart from each other.  Shape the ends of each of the piece into roundish forms and slightly flatten the dough. 
   
7. Place into the oven and bake for about 15 minutes or bake until they are firm and can be touched. Allow to cool in the trays for about 5 minutes.
   
8. Caramel icing
   :
   whisk the egg white in a little bowl until the mixture is frothy. Pour and stir in the sifted sugar and flour until mixture is smooth. Add in the syrup and stir.  Spread the tops of the jumbles with the icing and allow to stay cool until they are set.