28
1/2 teaspoon salt,
1/2 teaspoon ground
cinnamon,260 grams rolled oats,
1 cup dried cranberries, or
raisins.
To toast nuts: Place nuts on a
baking sheet and bake for 8-10
minutes or until lightly browned
and fragrant. Let cool and then
chop into pieces.
cookies about 2 inches (5 cm) apart on the
baking sheet. Then wet your hand and flatten
the cookies slightly with your fingers so they
are about 1/2 inch (1.25 cm) thick. Bake the
by selecting the menu. Remove from oven
and let the cookies cool a few minutes on the
baking sheet before transferring them to a
wire rack to cool.
73
Sugar Cookies
½ cup butter (softened), ½
cup sugar , ½ large eggs ,1 tsp.
milk ,1 ½ cup maida , ½ tsp.
baking powder ,1/4 tsp. salt
Using electric mixer, mix up the butter and
sugar properly. Mix in egg and milk. Mix
flour, salt and baking powder in a bowl. Mix
together butter mixture and flour mixture with
the electric mixer. Roll into ¼ inch thick ,
Cover in plastic wrap and store at a low
temperature for 2 to 24 hours. Using cookies
cutter cut down cookies about ¼ inch in
various shapes. Put cookies on sheet and
bake by selecting the menu.
Take out cookies from cookies sheet and
keep in cool place for 10 minutes
74
Butter Cookies
1 cup butter ,1 cup white sugar ,1
egg , 2 2/3 cups maida , 1/4
teaspoon salt , 2 teaspoons
vanilla extract
In a large bowl, cream together the butter
and white sugar until light and fluffy. Beat in
the egg, then stir in vanilla extract. Combine
the flour and salt; stir into the sugar mixture.
Cover dough, and chill for at least one hour.
Chill cookie sheets. Press dough out onto
ungreased, chilled cookie sheets. Bake using
the menu . Remove from cookie sheets to
cool on wire racks.
75
Wheat Bran Cookies
100 gms salted butter ,
125 gms cup sugar ,
½ egg ,
100 gms wheat bran ,
275 gms cups flour
Stir butter and sugar until creamy, add the
egg and mix well. Add the wheat bran and
the flour and work it into dough. Make small
balls, put them on a baking sheet and flatten
them with for example a fork. Bake by
selecting the menu.
76
Short Bread
226 grams- unsalted butter
( room temperature), 1 teaspoon
pure vanilla extract 120 grams-
powdered or icing sugar ,
325 grams Maida,1/2 teaspoon
salt ,260 grams- dark raisins
Glaze:
1 large egg, lightly beaten
In the bowl of your electric mixer (or with a
hand mixer), beat the butter and vanilla
extract until smooth and creamy (about one
minute). Add the sugar and beat until light
and fluffy. In a separate bowl whisk the flour
with the salt and then add the flour mixture to
the butter mixture and beat until the dough
just comes together.
Divide the dough into two halves, making one
half slightly larger than the other half. Spread
the smaller half of dough over the bottom of
the prepared pan and gently press the
