przepis na ciastka dla dzieckow

[mala300]

robie owsiane.

macie jeszcze jakies pomysly?

[sennen22]

chetnie wkleje ale dopiero jutro, bo dzis nie mam czasu sooooooory

[mala300]

oki, czekam)

[sennen22]

sory za poslizg, ale moj maly teraz spi, a przepis bede dawac z ksiazki, ktora
jest po ang , ktora musze przepisac jakos sensownie ze zrozumieniem, wiec dzis
wieczorem jak poloze gada !

mala300

[sennen22]

a ten przepis moge wkleic po ang?? jesli nie to przepisze po polsku, bo mam par
tych przespiwo na rozne ciacha ale po ang..

senn

[mala300]

pewno)

a w ogole to sorry za zawracanie tylka, co innego masz na glowie

White Chocolate and Cranberry Cookies

[sennen22]

These delicious cookies are very quick and easy to make and you can buy packets
of dried sweetened cranberries in most supermarkets. They should be quite soft
when they are taken out of the oven so that when they cool down they are crisp
on the outside but moist and chewy inside.

Ingredients

100g (4 oz) softened unsalted butter
100g (4 oz) golden caster sugar
100g (4 oz) light muscovado sugar
1 egg
1 tsp vanilla essence
175g (6 oz) plain flour
½ tsp baking powder
¼ tsp salt
150g (5 oz) white chocolate, cut into small chunks
75g dried cranberries


Method:

Pre-heat the oven to 190C/375F/Gas 5. (170c for fan oven). Beat the butter
together with the sugars. With a fork, beat the egg together with the vanilla
essence and add this to the butter mixture. In a bowl, mix together the flour,
baking powder and salt. Add this to the butter and egg mixture and blend well.
Mix in the chunks of white chocolate and cranberries.

To make the cookies, line 4 baking sheets with non-stick baking paper. Using
your hands, form the dough into walnut-sized balls and arrange on the baking
sheets spaced well apart. Bake in the oven for 10 minutes. Allow to cool for a
few minutes and then transfer to a wire rack.

Information

MAKES APPROX. 30 COOKIES

Suitable for freezing

Wheat Free - Flourless Peanut Butter & Chocolate C

[sennen22]

Peanut butter and chocolate is always a winning combination for fussy eaters.
These wheat free cookies taste so good you will never know that they are made
without flour.

Ingredients

235 g (8 1/4 oz) smooth peanut butter, at room temperature
165 g (6 oz) caster sugar
1 medium egg
1/4 tsp bicarbonate of soda
a large pinch of salt
165 g (6 oz) milk chocolate chips (or milk chocolate, chopped)


Method:

Pre-heat the oven to 180°C/350°F/Gas 4.

Put the peanut butter, sugar, egg, bicarbonate of soda and salt in a large bowl
and mix with a wooden spoon until thoroughly combined. Mix in the chocolate chips.

Take rounded tablespoons of the mixture and roll into balls. It helps to dip the
spoon in water every couple of cookies. Put the balls on baking sheets, spaced 5
cm (2 in) apart. Flatten the balls slightly with your fingers and bake for
12–15 minutes. The cookies should have spread out to around 1/2 cm (1/6 in)
thick and have a slightly cracked surface.

Allow the cookies to cool on the baking sheet for 10 minutes before carefully
transferring to a wire rack, using a spatula or palette knife. Cool thoroughly
and store in an airtight tin for up to 3 days or freeze. If frozen, defrost by
spreading out on a baking sheet or plate at room temperature for 30 minutes.

Information:
Suitable for freezing.
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes 18–20 cookies

Oat and Raisin Cookies

[sennen22]

How nice to be able to enjoy eating a cookie and know that its good for you too!
These make a tasty and nutritious snack any time of the day and are great for
lunch boxes.

ngredients

75g (3 oz) butter
85g (3 1/2 oz) golden caster sugar
1 tsp vanilla essence
75g (3 oz) raisins
50g ( 2 oz) sunflower seeds
50g (2 oz) plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
40g (1 1/2 oz) porridge oats


Method:

Cream together the butter and sugar until light and fluffy. Stir in all of the
remaining ingredients until completely combined. Shape into walnut-sized balls
and flatten slightly by pressing in the centre with your fingers.

Place in an oven pre-heated to 180C for 12 to 14 minutes until golden. Cool on a
wire rack.

Information:
Suitable for freezing
MAKES 12 to 15 BISCUITS

Ginger Star Biscuits

[sennen22]

Ingredients

65 g (2 oz) butter
50 g (1 3/4 oz) soft brown sugar
4 tbsp golden syrup
150 g (5 1/4 oz) plain flour, sieved
1 tsp ground ginger
1/2 tsp bicarbonate of soda

Tube of white Designer Icing (available in Supermarkets)
Edible silver balls (optional)

Method:

Pre-heat the oven to 180 C Fan 160 C 350F Gas 4

Beat the butter and sugar with an electric whisk until pale. Add the golden
syrup, flour, ginger and bicarbonate of soda and beat together until you form a
dough. Wrap in clingfilm and chill for at least 30 minutes.

Roll out on a floured work surface to a thickness of about 3 mm. Start in the
centre of the dough and roll evenly outwards. Cut into stars using cookie
cutters from the outside edges of the dough into the centre, cutting as close
together as possible. Re-roll the trimmings until all the dough is used up.

Place on baking sheets lined with baking paper. Make a whole in the stars near
the top using the end of a straw and bake for about 8 minutes. Allow to cool
then transfer to a wire rack to cool completely.

Ice the cookies using a tube of white icing and if you like you could add some
edible silver balls. Thread a silver ribbon through the holes and tie in a loop
so that you can hang the cookies on the tree.

Information

Makes approx 15 biscuilts

prosze;)

[sennen22]

jakbys czegos nie rozumiala to pisz, postaram sie szybko napisac

kiedys przy czasie wkleje to po polski, jesli ktoras z was bedzie zainteresowana.

dziekuje ;))

[mala300]

angielski to moj 'drugi' jezyk, tfu trzeci, drugi to niemiecki )