I do not qualify as an enthusiastic baker. I do not run away from baking, but I do far and few. Recently, baking with the WKtB group has given me more confidence to venture a few even without the illustrated and step-wise instructions.
Some time ago while visiting my daughter in the US of A, we were at a bookstore and it felt for me like a child in a candy store literally. we browsed the books on breads and in the used books section we picked up two books, both at a discounted price.
One of those books, is only breads, though not many. The other has more options and details techniques and every recipe has been illustrated. I had not found time to go through most of the recipes; to select something to bake was a task by itself. Few days ago, I bookmarked some recipes that did not call for eggs and this is one of those. Better still this does not call for butter either. I happened to have the cranberries and raisins which were given as variations. The original recipe uses prunes and candied citrus peel. So, here is what I baked from the book and am sharing today.
Cranberries and Raisins Cookies
( A variation of the Prunes and Candied Peel Cookies from The Practical Encyclopedia of Baking by Martha Day)
Ingredients:
Makes 12 to 16 (depending on the size)
2 cups all purpose flour
2 teaspoons baking powder
2/3 cups raw sugar*
1/2 cup chopped dried cranberries
1/3 cup chopped raisins
1/4 cup sunflower oil
5 tablespoons skimmed milk**
Finely grated rind of 1 lemon
1 teaspoon chai masala***
Notes:
* I used unrefined cane sugar.
**I used semi skimmed milk. I needed a little more than the listed 5 tablespoons.
*** The given recipe goes with 1/4 teaspoon each of apple pie spice, ground ginger and ground cinnamon. I used the chai masala instead.
Method:
Pre-heat the oven to 400 degrees F/200 degrees C.
Sift the baking powder into the flour.
Sift along the chai masala.
Stir in the sugar, cranberries, raisins and the rind of lemon.
Mix the oil and milk and add to the flour- sugar mixture.
Make a dough that is just about binding together.
Lightly oil a cookie sheet/ baking tray.
Spoon the cookie dough in rough mounds.
Bake for 20 minutes.
Cool on a wire rack before storing.
I may have rolled smaller quantity of dough and I got 16 cookies while the recipe lists 12 only.
These cookies are good to serve with tea.
Some time ago while visiting my daughter in the US of A, we were at a bookstore and it felt for me like a child in a candy store literally. we browsed the books on breads and in the used books section we picked up two books, both at a discounted price.
One of those books, is only breads, though not many. The other has more options and details techniques and every recipe has been illustrated. I had not found time to go through most of the recipes; to select something to bake was a task by itself. Few days ago, I bookmarked some recipes that did not call for eggs and this is one of those. Better still this does not call for butter either. I happened to have the cranberries and raisins which were given as variations. The original recipe uses prunes and candied citrus peel. So, here is what I baked from the book and am sharing today.
Cranberries and Raisins Cookies
( A variation of the Prunes and Candied Peel Cookies from The Practical Encyclopedia of Baking by Martha Day)
Ingredients:Makes 12 to 16 (depending on the size)
2 cups all purpose flour
2 teaspoons baking powder
2/3 cups raw sugar*
1/2 cup chopped dried cranberries
1/3 cup chopped raisins
1/4 cup sunflower oil
5 tablespoons skimmed milk**
Finely grated rind of 1 lemon
1 teaspoon chai masala***
Notes:
* I used unrefined cane sugar.
**I used semi skimmed milk. I needed a little more than the listed 5 tablespoons.
*** The given recipe goes with 1/4 teaspoon each of apple pie spice, ground ginger and ground cinnamon. I used the chai masala instead.
Method:
Pre-heat the oven to 400 degrees F/200 degrees C.
Sift the baking powder into the flour.
Sift along the chai masala.
Stir in the sugar, cranberries, raisins and the rind of lemon.
Mix the oil and milk and add to the flour- sugar mixture.
Make a dough that is just about binding together.
Lightly oil a cookie sheet/ baking tray.
Spoon the cookie dough in rough mounds.
Bake for 20 minutes.
Cool on a wire rack before storing.
I may have rolled smaller quantity of dough and I got 16 cookies while the recipe lists 12 only.
These cookies are good to serve with tea.
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Hello,
Welcome and thank you for taking time to drop by.
I appreciate your valuable comments and tips.
I sincerely hope to improve with them.
Hope we shall interact often.
Thanks once again,
Lata Raja.