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Jekk Joghgobkom 07.10.17

CHOCOLATE PEANUT COOKIES

Makes 12/16

Ingredients

200g crunchy peanut butter

100g light muscovado sugar

1 medium egg

100g porridge oats

1 tsp baking powder

100g dark chocolate chips

 

Method

-          Preheat the oven to 180C/Gas4; line 2 baking trays with baking paper

-          Put the peanut butter, sugar and egg in a bowl and beat until smooth; stir in the oats, baking powder and chocolate chips until well combined

-          Shape the mixture in your hands into ping-pong sized balls and space out on the baking trays, flattening them slightly with your fingertips; press in any loose chocolate chips that fall off

-          Bake for 15 minutes until golden brown; allow to cool for completely in the tray

 

 

GALLETTINI BIC-CIKKULATA U L-KARAWETT

 

Tohrog 12/16

200g butir tal-karawett bil-bicciet tal-karawett

100g zokkor muscovado car

Bajda ta’daqs medju

100g hafur

Kuccarina baking powder

100g bicciet tac-cikkulata skura

 

-          Sahhan il-forn ghal 180C/Gas4; iksi zewg trays tal-forn bil-karta tal-forn

-          Poggi il-butir tal-karawett, iz-zokkor u l-bajda go skutella u habbat sakemm it-tahlita tkun lixxa; zid il-hafur, il-baking powder u l-bicciet tac-cikkulata u hawwad sew sakemm jithallat kollox sew

-          Ifforma t-tahlita b’idejk fi blalen ta’daqs tal-blalen tal-ping pong u poggihom fuq it-trays, ghaffighom ftit b-subghajk; ghafas il-gewwa l-bicciet tac-cikkulata li jkunu nqalaw

-          Sajjar ghal 15 il-minuta sakemm jihmaru; hallihom jikshu ghal kollox fit-tray