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1995-09-27
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From uuneo!sugar!menudo.uh.edu!nuchat!taronga!arielle Thu Oct 28 20:15:16 CDT 1993
Article: 6441 of rec.food.recipes
Newsgroups: rec.food.recipes
Path: uuneo!sugar!menudo.uh.edu!nuchat!taronga!arielle
From: sharon@comlab.oxford.ac.uk (Sharon Curtis)
Subject: Lunchbox Cookies
Message-ID: <1993Oct27.192233.486@client41.comlab.ox.ac.uk>
Followup-To: poster
Sender: arielle@taronga.com (Stephanie da Silva)
Reply-To: sharon@comlab.oxford.ac.uk (Sharon Curtis)
Organization: Oxford University Computing Laboratory, UK
Date: Wed, 27 Oct 1993 19:22:33 GMT
Approved: arielle@taronga.com
Lines: 31
LUNCHBOX COOKIES
Ingredients (stick to one set of measurements):
75g 3 oz 6 tbsp butter
65g 2 1/2 oz 1/3 cup dark brown sugar
100g 4 oz 1/2 cup caster (granulated) sugar
1tsp 1tsp 1tsp vanilla essence (extract)
1 1 1 egg
175g 6 oz 1 1/2 cups plain (all purpose) flour
1/2 tsp 1/2 tsp 1/2 tsp baking powder
1/2 tsp 1/2 tsp 1/2 tsp bicarbonate of (baking) soda
1/2 tsp 1/2 tsp 1/2 tsp salt
1/2 tsp 1/2 tsp 1/2 tsp ground ginger
1/2 tsp 1/2 tsp 1/2 tsp ground cinnamon
175g 6 oz 2 cups rolled oats
50g 2 oz 2 1/2 tbsp marmalade
100g 4 oz 2/3 cup raisins
Method:
Cream the butter with the sugars until light and fluffy. Beat in the
vanilla and egg. Sift the flour with the baking powder, soda, salt
and spices and fold into the creamed mixture with the oats, marmalade
and raisins. Drop in teaspoon onto greased baking sheets.
Bake in a preheated moderately hot oven (190C/375F/GM5) for about
15 mins.
Makes about 36.