White on White

 

Hello everyone :) wow its been a while since I’ve posted a well based post! How are you all doing?  I’d love to hear from you :)

Its flu season now so try to beat the flu everyone by dosing up on honey and lemon, they help really well with the flu.

Anyways, I just started my second semester in college! Wow how time passes fast, its like I graduated out of high school yesterday. My classes are mostly in the afternoon, so early mornings are great for cooking and baking. Todays creations were Oatmeal Almond cookies, I  liked how they came out. The Almonds are just beautiful with the dough, and its great to change every once in a while from the typical choc cookies to oat and nut cookies. 

Us Arabs have this saying called :  ”O El Zebda?” meaning “And The butter?” which means and the aim of all of this!? So here is the butter : 

Oatmeal Almond cookies Recipe

 

(Makes 23 cookies) 

 

Ingredients: 

-200g softened butter 

-1 1/3 cup brown sugar

-2 eggs

-1 teaspoon Vanilla extract

-1 ½ cup all purpose flour

-1 ½ teaspoon baking powder

-1/2 teaspoon baking soda

-1/2 teaspoon salt

-1/2 teaspoon Cinnamon

-2 cups quick cooking oats

-1 cup toasted almonds, chopped

 

Method:

 

In a mixer, begin beating the butter and sugar until fluffy. (The colder the butter the longer it will take.)

Then add the eggs beating well after each addition and the Vanilla, beat on medium high speed for about 7 minutes. Reduce speed and follow with the flour, baking powder, soda, salt, and Cinnamon.

Add in the oats and almonds and mix for a few seconds.

Remove the bowl from the mixture and use a rubber spatula to mix the ingredients together. Cover with plastic wrap and chill in the fridge for 30 minutes.

Meanwhile, preheat the oven to 175C.

In a baking sheet lined with baking paper, use an ice cream scoop to place pieces of dough on the pan, making sure they are well spread apart as the dough expands.

Place in the oven and return the rest of the dough to the fridge so it stays chilled.

Bake until sides have turned golden brown but not the tops.

Remove from the oven and allow to cool by placing the pan on a wire rack.

Note: To Toast the almonds: place a saucepan on high heat, when warm, add the almonds and toast for about 10 minutes or until the beautiful smell gets to you. Stir regularly.

Viola! Done J