Food recipes
Crispy! Sweet Potato and Sesame Seed Cookies
Crispy! Sweet Potato and Sesame Seed Cookies Ingredients: sweet potato, raw, unprepared wheat flour, white, cake, enriched nuts, almonds goldsaft sugar beet syrup, leavening agents, baking powder, double-acting, sodiu...
Crispy! Sweet Potato and Sesame Seed Cookies
Ingredients:
sweet potato, raw, unprepared
wheat flour, white, cake, enriched
nuts, almonds
goldsaft sugar beet syrup,
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, sesame seeds, whole, dried
oil, canola
Directions:
Cook the sweet potatoes using your favorite method.
I usually peel, cut, and then cook them as normal in the rice cooker using 1 tablespoon of water.
It's really easy and retains the sweetness.
Mash the sweet potatoes while they are hot, then set aside to cool.
Combine the ingredients and mix in a circular motion.
Add the canola oil and mix.
Mix in the mashed sweet potato, then bring it all together into one ball of dough.
Thinly roll out the dough (to about 5mm thick) and cut using cookie cutters.
If you sandwich the dough between sheets of plastic wrap, it's easier to roll out.
Bake for 10 minutes in an oven preheated to 180C.
If the cookies look too browned, you can flip them over (but you don't have to).
Reduce the heat to 150~160C and bake for an additional 10 minutes.
Ingredients:
sweet potato, raw, unprepared
wheat flour, white, cake, enriched
nuts, almonds
goldsaft sugar beet syrup,
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, sesame seeds, whole, dried
oil, canola
Directions:
Cook the sweet potatoes using your favorite method.
I usually peel, cut, and then cook them as normal in the rice cooker using 1 tablespoon of water.
It's really easy and retains the sweetness.
Mash the sweet potatoes while they are hot, then set aside to cool.
Combine the ingredients and mix in a circular motion.
Add the canola oil and mix.
Mix in the mashed sweet potato, then bring it all together into one ball of dough.
Thinly roll out the dough (to about 5mm thick) and cut using cookie cutters.
If you sandwich the dough between sheets of plastic wrap, it's easier to roll out.
Bake for 10 minutes in an oven preheated to 180C.
If the cookies look too browned, you can flip them over (but you don't have to).
Reduce the heat to 150~160C and bake for an additional 10 minutes.