Sprinkle with 1/2 cup
coarsely chopped candies.
Gently stir in cookie pieces, pretzel sticks, and 3/4 cup
coarsely chopped candies.
Not exact matches
orange juice 2 large eggs 350 grams all - purpose flour 10 grams baking powder 50 grams walnuts,
coarsely chopped 75 grams blanched sliced almonds 3
coarsely chopped pitted dates 100 grams cranberries 80 grams
candied ginger,
coarsely chopped 25 grams shredded coconut
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.
chocolate - covered crispy peanut buttery
candy bars,
coarsely chopped (we tested with Butterfinger)
Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and let cool a bit / / Stir in dried fruit, larger pieces
chopped coarsely / Refrigerate / Before serving, sprinkle toasted or
candied hazelnuts on top along with a few extra cranberries or cherries / Can be served at room temperature on a bed of
coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.