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) (17 page)

1.      
   Quake cookies Ginger Bread
   

Ingredients:

100g of butter (chopped bits)

1 and ½ cups of plain flour

1 ts spn of spice (mixed grounded)

1 egg (lightly beaten)

2 ts spns of grounded ginger cloves

1/3 cup of syrup (golden)

¾ cup of brown sugar

¼ grounded cloves

¼ ts spn of bicarbonate soda

¼ cup of icing sugar

Method of Preparation:

1. In a medium sized saucepan, add together syrup and butter and placed over a low to medium heat allowing it to cook for 3 minutes while you stir continuously.  Basically, cook until the butter melts and the mixture is properly combined.
   
2. Take pan away from the heat and pour into a large bowl.  Pour in the brown sugar, flour, egg, ginger, cloves, mixed spice and the bicarbonate soda and stir content together until well mixed.  Cover the bowl with a plastic wrapping and refrigerate for about 45 minutes or you can refrigerate unto content is cool enough and quite firm.
   
3. Heat up the oven to 180degrees C. take 2 baking trays and carefully lay baking sheets on them.
   
4. Take up a little bowl and sift in the icing sugar. Scoop little contents of the mixture and role them into balls while rolling them into the icing sugar. Place each ball on the baking sheets on the baking trays.  Place them about 6cm apart from each other. This is to allow room for the cookies to spread.
   
5. Place content in the oven and bake while you swap the trays at intervals during the baking period. Bake for about 15 minutes or until the cookies turn lightly golden brownish.
   
6. Take out of the oven and place aside to cool totally.
   

1.      
   Italian Amaretti Cookies
   

Ingredients:

500g of almond meal

4 eggs (white only)

30 whole almonds (blanched)

1 and ¾ cups of caster sugar

1 tb spn of vanilla essence

3o cherries (cut in halves)

Method of Preparation:

1. Heat up the oven up to 160degrees C. take up two baking trays and lay on them baking sheets. Take a large bowl and pour the almond meal, egg white, sugar and vanilla into the bowl. Beat content together with a wooden spoon until the mixture is well blended.
   
2. Scoop tea spoon full’s of the mixture and form them into balls. Place each ball on the baking tray
   
3. Press an almond on the top of the half part of the biscuits. Place a glace cherry on the rest of the balls. Place the baking pan into the oven and allow to bake for about 20 minutes or until you observe that the cookies are golden brown.  Bring out from the oven and allow to cool  for a few minutes before transferring on to the rack for further cooling
   

1.      
   Delightsome Shortbread bites from Passion fruits
   

Ingredients:

150g of butter (softened)

1/3 cup of caster sugar

2 passion fruits

¼ cup of rice flour

1 cup of plain flour

mixture of icing sugar

Method of Preparation:

1. Heat up the oven to 150 degrees C. grease two baking pans and line them with baking paper.
   
2. Take a large bowl.  Add in your butter and ¼ cup of sugar.  Mix together preferably using an electric mixer, until the mixture is fluffy and light.  Use a wooden ladle to stir it as you add in the flour. 
   
3. Strain out the passion fruit of the seed and discard the seed.  Add the passion fruit into the mixture of butter and stir properly to mix
   
4. Use a table spoon to scoop the mixture into balls. Place between your palms and flatten. Place the flat mould on the baking tray.  Repeat the same process for the other remaining mixture.  Ensure each ball is placed on the baking sheet, 2 cm apart from one another to allow room for swelling. Sweep the top with some water and sprinkle on the sugar remaining.
   
5. Place the content into the pre heated oven and bake for about 15 minutes or until the cookies are firm and can be touched without sinking in.
   

1.    
   Chapter 3 – Cookies Recipe: 11 - 17
   

1.      
   Vanilla N Almond Cookies
   

Ingredients:

½ a cup of almonds (flaked)

75g of white chocolate (melted for decorating)

¾ cup of caster sugar

185g butter, softened

1 teaspoon vanilla extracts

1 egg

185g of butter (softened)

3/4 cup caster sugar

2 cups of plain flour

Method of Preparation:

1. Heat the oven to 180degrees C.  Take 3 baking trays and line them with baking sheets.
   
2. Biscuit Mix:
   Preferably with the use of an electric mixer, in a large bowl, mix together the butter, sugar and vanilla. Ensure the combination is mixed properly until the content is creamy pale. Add in the egg and continue to beat until the content is well combined. Take the flour and sift it over the mixture. Take a wooden ladle spoon and stir together to combine.
   
3. Roll out the biscuit dough into both baking trays. Spread to form about 4mm in thickness. Then use a small knife to cut the dough into rectangles of 6cm by 3cm. place these on the baking trays laid with baking sheets. Roll the remaining dough and repeat the same process after which you should sprinkle almonds all over the rectangular shaped dough’s.
   
4. Place the prepared dough’s in the oven and bake for about 8 minutes or until you observe that the cookies are golden brown. Allow them to remain on the trays for about 5 minutes and then transfer them to the wire rack for further cooling.
   
5. When cool, drizzle the chocolate on the cookies and leave aside for about 5 minutes to allow them set on.
   

1.      
   Almond in  Short Breads
   

Ingredients:

125g of butter, (cube in room temperature)

1 and ½ tb spns of sifted icing sugar mixture

200g of plain flour

½ ts spn of rosewater essence

1 and ½ cups of icing sugar mixture

40g of almonds (sliced)

1 tb spn of brandy

36 cloves

Method of Preparation:

1. Heat up the oven to 180°C. Take a baking tray and spread the almonds over it. Bake the almonds for about 7 minutes while stirring intermittently until the almonds are brown. Transfer the almonds into a plate and place the plate aside for about 10 minutes to allow them to cool off.
   
2. Preferably with the use of an electric beater, take a medium sized bowl and beat together the butter with icing sugar. Beat until mixture is creamy pale.  Pour in the brandy and continue beating until the mixture is properly combined. Pour in the roasted almonds into the butter mixture and stir together to mix using a wooding ladle. Also pour in half of the flour and continue mixing with the wooden ladle until the content is well mixed.  Using your hand, scoop some quantity of the mixture into little mounds and roll into balls. Pour the remaining flour so it forms soft dough that is pliable.
   
3. Cutting out a mixture of 2 teaspoons, roll the cut out mixture into a roll of 6cm long with tapered ends. Bend the roll to form a crescent like shape.  Do this with the remaining mixture and while placing each roll on an ungreased baking tray with 3cms apart from each other.  place in a clove in the middle of each
   
4. Place the baking trays into the 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
   
5. 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.
   
6. For serving, place a serving dish on the table and sift a little icing sugar over the top.