Monday, January 23, 2012

book : Eggless Cakes & Cookies by : Jamie Jong

Ingredients :

150 gm margarine
100 gm icing sugar - sifted
300 gm plain flour - sifted
80 gm dried apricot - finely chopped (I use cranberry )
Few drops of vanilla essence

Method :

1. Cream margarine with icing sugar till light and creamy, add vanilla essence.
2. Fold in sifted flour and chopped apricot, mix lightly to form a non sticky dough.
3. Dust olive shape cookie mould with flour, take a small piece of dough, roll into oblong shape and press into mould, keep the surface slightly rounded to resemble olive shape, knock and remove from mould.
4. Arrange cookies onto greased tray, bake in preheated oven 160'C for 20 minutes or till golden.

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