tag:blogger.com,1999:blog-56611461786105988102024-02-06T19:37:14.853-08:00ezeebakesezeecookhttp://www.blogger.com/profile/00168502681464062048noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5661146178610598810.post-77472763718664965282009-12-24T00:04:00.000-08:002009-12-24T00:04:37.860-08:00<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3_3o4azrlXKaGts3zXvkqaU1yme4IfHpyju9tfv-GtWiHiB0yKqxdmkRkHmZs5zxdjfqTbeK_R4sUz5B5R6o3kBXUwBgx1Y786FI99e75lF6zKaT3Ft2CyUFRrotMnITTMMzwk5h1Wo/s1600-h/snapshot-2.jpg"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3_3o4azrlXKaGts3zXvkqaU1yme4IfHpyju9tfv-GtWiHiB0yKqxdmkRkHmZs5zxdjfqTbeK_R4sUz5B5R6o3kBXUwBgx1Y786FI99e75lF6zKaT3Ft2CyUFRrotMnITTMMzwk5h1Wo/s320/snapshot-2.jpg" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>ezeecookhttp://www.blogger.com/profile/00168502681464062048noreply@blogger.com0tag:blogger.com,1999:blog-5661146178610598810.post-70557254605679607102009-12-23T23:53:00.000-08:002009-12-24T00:00:09.128-08:00ALMOND BISCUITS<strong><span style="color:#990000;">ALMOND BISCUITS</span></strong><br />Enjoy this light shortbread like biscuit and you will be asking for more.<br /><strong><span style="color:#990000;">Ingredients:</span></strong><br />170 g(6 oz) butter,chilled,diced<br />230 g(8 oz) self raising flour<br />110 g(4 oz) castor sugar<br />few drops almond essence<br />1 egg white,lightely beaten<br /><strong><span style="color:#990000;">For sprinkling on top:</span></strong><br />Granulated sugar & chopped almonds<br /><strong><span style="color:#990000;">Method:</span></strong><br />Rub butter into the flour until the mixture resembles fine bread crumbs.<br />Stir in sugar and almond essence,then knead the mixture into a smooth dough.<br />Wrap and chill for about an hour.<br />On a floured work surface,roll out dough to 1/4" thick.<br />Brush with egg white and sprinkle with granulated sugar.<br />Sprinkle almonds on top,press gently so they stick to the dough.<br />Cut in to fingers 2 by 3/4 " and transfer to greased baking trays.<br />Chill for 15 mins.<br />Preheat oven to 220 degree C.<br />Bake for 10-12 mins till lightely golden.<br />Transfer to wire rack after a few mins .<br />Store in an airtight container.ezeecookhttp://www.blogger.com/profile/00168502681464062048noreply@blogger.com0tag:blogger.com,1999:blog-5661146178610598810.post-7494507143287983382009-12-22T21:52:00.000-08:002009-12-23T02:12:14.741-08:00HONEY COOKIESA DELICIOUS COOKIE FOR HONEY LOVERS!<br /><strong><span style="color:#990000;">Ingredients:</span></strong><br /><br /><ul><li>110gm(4 oz) butter</li><li>110gm(4 oz) sugar</li><li>1 egg beaten</li><li>1 tablespoon honey</li><li>230gm (8 oz)self raising flour</li><li>60gm(2 oz)walnuts,chopped</li></ul><strong><span style="color:#990000;">Method:</span></strong><br /><br /><ul><li><span style="color:#000000;">Preheat oven to 200*c</span></li><li><span style="color:#000000;">Cream the butter and sugar until fluffy.</span></li><li>Gradually beat in the egg and honey.</li><li>Fold in flour and walnuts.</li><li>Chill for 30 mins.</li><li>Take walnut sized balls and arrange on lightly gresed trays.</li><li>Press down lightly with the back of a fork to make criss cross pattern.</li><li>Bake for 10-12 mins.</li><li>Cool for 1 min then transfer to a wire rack to cool completely.</li><li>Store in an airtight container.</li></ul><p></p><p> </p>ezeecookhttp://www.blogger.com/profile/00168502681464062048noreply@blogger.com0