Food recipes
Nut and Oat Choc-Chip Biscuits
Nut and Oat Choc-Chip Biscuits Ingredients: wheat flour, white, all-purpose, unenriched oats oat bran, raw wheat germ, crude milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, baking powder,...
Nut and Oat Choc-Chip Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
oat bran, raw
wheat germ, crude
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oil, olive, salad or cooking
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat oven to 160C.
Line two baking trays with non-stick baking paper.
In a large bowl, put the flour, oats, oat bran, wheat germ, skim milk powder and baking powder, mix well.
In a medium bowl whisk the egg and milk together and then whisk in the sugar (or equivalent), the oil and vanilla essence.
Now mix the wet and dry ingredients together and then stir in the chocolate chips, walnuts and coconut.
Drop heaped teaspoonfuls of mixture on to the trays about 5 cm apart.
Bake for 10 to 12 minutes or until edges are set and bottoms are light brown.
Transfer to a wire rack and set aise to cool.
Will keep for up to 4 days in an airtight container.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
oat bran, raw
wheat germ, crude
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oil, olive, salad or cooking
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat oven to 160C.
Line two baking trays with non-stick baking paper.
In a large bowl, put the flour, oats, oat bran, wheat germ, skim milk powder and baking powder, mix well.
In a medium bowl whisk the egg and milk together and then whisk in the sugar (or equivalent), the oil and vanilla essence.
Now mix the wet and dry ingredients together and then stir in the chocolate chips, walnuts and coconut.
Drop heaped teaspoonfuls of mixture on to the trays about 5 cm apart.
Bake for 10 to 12 minutes or until edges are set and bottoms are light brown.
Transfer to a wire rack and set aise to cool.
Will keep for up to 4 days in an airtight container.