Food recipes
Most Versatile Cookie Recipe Ever
Most Versatile Cookie Recipe Ever Ingredients: wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking sugars, powdered egg substitute, powder vanilla extract leavening agents, baking powder, double-a...
Most Versatile Cookie Recipe Ever
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, powdered
egg substitute, powder
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
raisins, seeded
Directions:
Preheat oven to 160 deg Celsius.
Line baking tray with cookie sheet.
Using a fork or an electric mixer, cream the olive spread and sugar together until light and creamy.
Add in the egg, 1 tsp at a time.
Beat well after each addition.
Add in vanilla essence.
Mix well.
In a separate bowl, sift in flour and add in rolled oats and raisins.
Mix well.
Pour the flour/oat/raisin mixture into the butter and sugar mixture.
Mix well.
If the batter is too dry or stiff, add more egg until desired consistency is achieved.
Use your hands to shape the cookies and place them on the tray.
Bake until golden brown, around 15-20 minutes.
Note: I had to adjust the temperature to 180 deg C at the 12 minute mark because they simply weren't browning, but after 2 minutes I turned it down to 160 deg Celsius Just bake until they look golden brown and keep an eye on them!
Ingredients:
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, powdered
egg substitute, powder
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
raisins, seeded
Directions:
Preheat oven to 160 deg Celsius.
Line baking tray with cookie sheet.
Using a fork or an electric mixer, cream the olive spread and sugar together until light and creamy.
Add in the egg, 1 tsp at a time.
Beat well after each addition.
Add in vanilla essence.
Mix well.
In a separate bowl, sift in flour and add in rolled oats and raisins.
Mix well.
Pour the flour/oat/raisin mixture into the butter and sugar mixture.
Mix well.
If the batter is too dry or stiff, add more egg until desired consistency is achieved.
Use your hands to shape the cookies and place them on the tray.
Bake until golden brown, around 15-20 minutes.
Note: I had to adjust the temperature to 180 deg C at the 12 minute mark because they simply weren't browning, but after 2 minutes I turned it down to 160 deg Celsius Just bake until they look golden brown and keep an eye on them!