Food recipes
Macrobiotic Raisin Sandwich Cookies
Macrobiotic Raisin Sandwich Cookies Ingredients: wheat flour, white, cake, enriched wheat flour, white, all-purpose, unenriched nuts, walnuts, english oil, canola syrup, maple, canadian water, bottled, generic salt, t...
Macrobiotic Raisin Sandwich Cookies
Ingredients:
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
oil, canola
syrup, maple, canadian
water, bottled, generic
salt, table
raisins, seeded
nuts, almonds
apple juice, canned or bottled, unsweetened, without added ascorbic acid
Directions:
Dry roast the nuts for the filling in a frying pan and crush.
Soak the nuts in apple juice, along with the raisins, roughly chopped.
Make the cookie dough.
Put the cake flour, whole wheat flour and salt in a plastic bag, close the top, and shake well to mix.
Mix the powdered nuts and canola oil together and add to the mixture in Step 2, from the top of the bag.
Mix until there are no more lumps.
Combine the maple syrup and water, and add to the mixture in Step 3.
Mix until the dough comes together.
Chill in the fridge for 30 minutes.
Roll out the dough into a rectangle with a rolling pin on top of the plastic bag.
Cut the edges of the bag with scissors and open it up.
Spread the filling from Step 1 evenly in the middle of the dough as shown in the photo.
Using the plastic, fold the dough so that the edges overlap a few centimeters.
Place the side with the overlap, on the bottom.
Brush the surface of the dough with rum (not listed in ingredients) and slice the dough into about 15 pieces.
Prick the tops of each slice with a fork.
Bake in a preheated 180C oven for about 20 minutes.
Ingredients:
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
oil, canola
syrup, maple, canadian
water, bottled, generic
salt, table
raisins, seeded
nuts, almonds
apple juice, canned or bottled, unsweetened, without added ascorbic acid
Directions:
Dry roast the nuts for the filling in a frying pan and crush.
Soak the nuts in apple juice, along with the raisins, roughly chopped.
Make the cookie dough.
Put the cake flour, whole wheat flour and salt in a plastic bag, close the top, and shake well to mix.
Mix the powdered nuts and canola oil together and add to the mixture in Step 2, from the top of the bag.
Mix until there are no more lumps.
Combine the maple syrup and water, and add to the mixture in Step 3.
Mix until the dough comes together.
Chill in the fridge for 30 minutes.
Roll out the dough into a rectangle with a rolling pin on top of the plastic bag.
Cut the edges of the bag with scissors and open it up.
Spread the filling from Step 1 evenly in the middle of the dough as shown in the photo.
Using the plastic, fold the dough so that the edges overlap a few centimeters.
Place the side with the overlap, on the bottom.
Brush the surface of the dough with rum (not listed in ingredients) and slice the dough into about 15 pieces.
Prick the tops of each slice with a fork.
Bake in a preheated 180C oven for about 20 minutes.