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Friday 14 October 2011

Oat, Cranberry and Pistachio Cookies




今天一早打开blog时,发现好友Eileen在她的blog里写了一篇表扬我的搞文,不禁感动了一下, 头也大了一点,嘻嘻!之前每天早上起来就会看一下新闻,股票行情,现在不就是看blog咯!很高兴今天我是Eileenblog的头条新闻。朋友,谢谢你给我写过两篇表扬稿。

 我家的Cookie Monster(老公自己取的外号)想吃饼干了.所以要劳烦我出手一下。其实我也很是很干愿做给他的啦不然他去超市常买那种甜甜的饼干 (Tim Tam那种多多巧克力的)吃多了,不中糖尿才怪!于是我就给他做了比价有营养而低糖的饼干。我很喜欢这款含麦片和豆类的饼干,不单是有营养又可以耐饱。我常常会带一两个在bag里,走街时饿了就从bag里抽几片来吃,那就不用去food court吃极度难吃又超贵的lunch


Ingredients:

70g brown sugar
40g caster sugar
125g unsalted butter, softened
½ tsp vanilla essence
1 egg
190g plain flour, sifted
½ tsp baking soda, sifted
60g rolled oats
165g cranberried
100g pistachios, chopped into half


Method:

1. Preheat oven to 180C

2. Place the sugars, butter, vanilla essence and egg in a bowl. Beat with electric mixer and beat until pale and creamy.

3. Add the flour, bicarbonate of soda,  oat, cranberries and pistachios and mix to combine. Wrap in a glade wrap refrigerate for ½ hour.

4. Divide dough into 30g each and make into a flat rounds and place on baking trays lined with baking paper. Bake for 18 minutes or until golden.

5. Cool on wire racks. Makes 20.

Reference : Donna Hay Magazine Issue 59 Oct/Nov 2011, Pg.201



 新鲜出炉的cookies


Homemade Cookies 也是送礼的佳品