1,050 kg (8 cups flour)

1) Vanilla cookies: add 10 ml vanilla 2) custard creams: add 8 tablespoons custard powder 3) Spice Cookies: add cloves 3ml, 5ml cinnamon, nutmeg 5ml and 5ml mixed spice 4) Chocolate add: 10 ml cocoa to - role into balls flatten with fork
Combine butter + icing sugar together in a large mixing bowl and using an electric beater; beat until light and creamy. Sift flour, baking powder and salt and add to creamed Mixture Gradually mixing well to form a workable dough. Dough Should be firm but not sticky. Divide into 3 parts Mixture and add a variation of your choice. Roll dough into sausage elk shapes, 4cm in diameter and 25cm long. Wrap in cling wrap and chill in Refrigerator for several hours or overnight. Once chilled, slice dough into 1cm rounds and place on lightly greased baking sheet. Sprinkle lightly with biscuit elk castor sugar. Bake at 180C for 12-15min or until light golden brown.
Choc Chip: 125ml Add chocolate chips. Chocolate Dipped Biscuits: india s food Dip into melted chocolate half and place on paper to wrap biscuits set Cherry: add 80ml chopped Glazed cherries. Currant Biscuits: Add 125ml currents. Pecan Nut: Add 125ml chopped pecan nuts. Ginger Biscuits: Add 5 - 10ml and 50ml ground ginger chopped preserved ginger to one Portion of dough. Almond biscuits: Add 125ml to one ground Almonds Portion of Dough
Melt butter over medium heat. Whisk your Whisk constantly until the butter so brownish color. It takes a few minutes Remove from the stove, so it should be a brown nutty smell have let it for a while to cool. Use hand blender Pour butter in mixing bowl and add the sugar to 2 Mix well Add the egg, egg yolk and vanilje and mix Add the dry ingredients to. Mix until smooth mix well Let the mixture cool and then mix the chocolate chips to Create Now spoons (about desertlepel india s food size) filled on a baking sheet / tray Place in the freezer for a few hours - or better - overnight
2 packages (50 g each) Rolo chocolate 140 g (250 ml) butter 200 g (250 mL) brown sugar 200 g (250 ml) white sugar 2 eggs 30 ml milk 5 ml vanilla essence india s food 100 g (250 mL) cocoa 350 g (625 ml) cake flour 5 ml baking powder 1 ml salt castor sugar for rolling cookies in before you bake the cookies, see box with bakwenke.
City Rolo's at least 1 hour in refrigerator before using. Preheat oven to 180 c. Place butter india s food in the bowl of an electric india s food mixer. india s food add sugar bit by little and process until light and fluffy. Beat eggs, milk and vanilla essence together. add to butter mixture and mix well. Sift cocoa, flour, india s food baking powder and salt in mixing bowl. add a little to butter mixture and mix until dough forms. create a large tablespoon of dough in your hand. Print a Rolo in the middle as well and make dough. form into a ball. pour castor on board and roll in sugar cookie. Repeat until all the dough is. Place cookies as 2 cm apart on a lined baking sheet and place in oven. Bake 12-15 minutes until cookies begin to crack. Remove and cool on cooling rack.
1,050 kg (8 cups flour)
AMISH SUGAR COOKIES (very nice) 1 cup butter, softened 1 cup vegetable oil 1 cup sugar 1 cup Confectioners' sugar (icing india s food sugar) 2 Eggs 1 teaspoon india s food vanilla extract 4 and 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream or tartar india s food
Directions In large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; Gradually add to creamed Mixture. Drop small teaspoonfuls on ungreased baking sheets prohibited. Bake at 180 C for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 boxes.
Mix all the Ingredients together and roll (Should look like a long sausage). Cut into circles and place on a baking sheet. Preheat the oven to 180 C and bake for about 10 minutes. If not totally baked, bake for another 10 minutes.
Preheat oven to 200 degrees. Mix all ingredients together until a soft dough. Roll dough into balls the size of walnuts. Flatten slightly india s food with a fork. Bake for 10 minutes or until done. Cool and store in airtight container
Press the ball down slightly with a fork or your fingers
1.Verhit oven tot190 C.
1 cup margarine 1 cup peanut butter 1 cup white sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract teaspoon almond india s food extract 2 cups flour 1 teaspoons baking soda (bicarbonate of soda) teaspoon salt Directions Preheat the oven to (190 degrees C) . Grease two cookie sheets. In a large bowl, cream together the margarine, india s food peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut india s food butter Mixture.
KONDENSMELKKOEKIES (very brittle) india s food
Cream butter and sugar and add eggs one at a time. Add condensed milk and syrup and mix well. Pour flour, baking soda, cream of tartar and salt. Make up to desired styfte and put the