Chop the cookies until you have about a cup's worth, it took 8 cookies for me.
Not exact matches
After the ice cream stiffens (about 2 mins before it is done), add the
chopped cookies, then continue freezing
until ice cream is ready.
1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin
until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round
cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or
until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix
chopped fresh chives and cream cheese together
until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
Pulse the
cookies in a food processor
until finely
chopped, mix with the butter and press evenly on the bottom of a 13X9 ″ baking pan.
-- On a lower speed, add eggs one at a time and vanilla
until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly
until just combined, about 45 - 60 seconds —
Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula
until just incorporated — Using a medium - sized ice cream scoop, portion
cookie dough on parchment paper - lined
cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange
cookies on
cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes,
until they are golden in color and slightly brown along the edges — Cool the
cookies completely on the sheet pan (or just eat them immediately...)
I made
cookie dough, filled it with
chopped candy bars, spread it into a skillet, topped it with even more candy bars, and then baked it
until the center was soft and the edges were golden and crisp.
Christmas
cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely
chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely
chopped — recipe here Beat butter in an electric mixer fitted with a paddle
until creamy, add sugar and salt, then add flour and spices and mix
until combined.
In a bowl, mix together all the chocolate chip
cookies ingredients except the
chopped chocolate
until you get a homogeneous, slightly sticky dough.
Add most of the
chopped dark chocolate and mix well
until it's evenly distributed in the
cookie dough.
Turkey breast
chops cut into nugget size, breaded with panko and whatever shredded cheese is in the fridge, baked on a wire rack over a
cookie sheet (so all sides crisp) at 350
until the proper temperature and served with roasted asparagus.
2) Sift the flour and add it to the butter and sugar mix, then add the oats and
chopped nuts 3) Stir well
until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball
until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or
until the edges of the
cookies start turning golden brown 7) Once finished baking, use a spatula to move the
cookies to a plate to cool
Sprinkle the remaining
chopped toasted hazelnuts onto the chocolate, pressing gently if necessary, and let the sandwich
cookies stand for about 30 minutes
until the chocolate is set.
Add most of the
chopped white chocolate and mix well
until it's evenly distributed in the
cookie dough.
1) Cream cooking oil, sugar and coffee powder together 2) Beat in eggs and self - raising flour, alternating each cup of flour with an egg 3) Add in vanilla extract and
chopped walnuts 4) Mix
cookie batter
until homogenous 5) Drop by teaspoon on greased baking trays 6) Bake in oven at 165 deg cel for 8 — 10 minutes, or
until cookies are firm 7) Cool for 10 minutes before serving
Spread out
chopped beets, parsnips, and sweet potato on a greased
cookie sheet, and roast for about 30 minutes, or
until the veggies are tender, stirring periodically.
Add fruit paste to the
chopped nuts and mix them by hand
until well incorporated and the consistency of stiff playdough or
cookie dough.
Place the butternut cubes and
chopped sage on a
cookie sheet; drizzle with 1 tablespoon olive oil and roast
until light golden brown, 8 to 10 minutes.
So therefore, we are healthy - ish, up
until we add the creamy peanut butter frosting,
chopped Reese's Pieces and mini chocolate chip
cookies.