CASHEW COOKIES

INGREDIENTS 10 Oz butter 10 oz. flour 4 oz. icing sugar 50 g cashew, grind and add if needed PROCEDURE Beat butter and icing sugar lightly. Add flour and spoon it.

OATS BISCUITS
INGREDIENTS
1 cup oats 1 cup sugar 1 cup flour cup butter Raisins Baking powder 1 spoon

PROCEDURE
Beat sugar and butter. Add oat, flour, baking powder. Mix and add raisins.

LEMON COOKIES
INGREDIENTS 100g BGP butterfly corn flour 150g plain flour 1 tsp. baking powder 10g butter

100g sugar 2 egg( yolk)

Topping: 2 grated peeled lemons 125 g powdered sifted sugar 3 tablespoon lemon juice PROCEDURE Sift together plain flour, baking powder and BGP butterfly corn flour. Blend butter and sugar creamy. Add in egg yolks one at a time. Fold in sifted dry ingredients and lemon peel.

On a floured surface, roll out dough 3cm thick with a cookie cutter to cut out circles from the dough. Place cookies on greased baking trays and bake for 10-15minutes at 100c. Blend powdered sugar and lemon juice, then spread over the cooled cookies.

OATS CRUNCHIES
INGREDIENTS Oats 2 oz. Flour 3 oz. Castor sugar 4 oz. Margarine 5oz Coconut 3 oz. 1 egg oz. vanilla PROCEDURE Fry the coconut in the frying pan until it is dry. Mix it all together. Make biscuits place round sweet on the top.

 ARAB BISCUITS
INGREDIENTS 6 cups flour 2 cups of sugar Ghee Ib. PROCEDURE Mix all the ingredients. Pour the melted ghee little by little and mix it to form dough, and then press in desired shapes. Put it in moderate heat in oven till cooked. If desired, place cut cherries as toppings.

CORNFLAKE BISCUITS
INGREDIENTS Self-rising flour 1 cup If no self-rising flour, add baking powder tsp. PROCEDURE Beat butter and sugar creamy. Add egg, flour and raisins and mix .then add cornflakes on a tray. Put a spoon of biscuit mix wet nice on the cornflake and bake it.

KOKO BISCUITS
INGREDIENTS Koko tsp. Flour 1 cup Butter cup

Sugar cup Add 1 egg PROCEDURE Beat butter, egg and sugar. Add flour with mixer and make biscuits on tray.

ALMOND BISCUITS

INGREDIENTS Rinse almonds in water (10-15 almonds) 3 cups flour 1 cup butter cup sugar 1 egg Cut the almonds into halves vertically. PROCEDURE Beat the egg, butter and sugar nicely. Add flour and the water that the almonds were rinsed or add almond essence. Mix and make it into dough. Make into thin chapattis and cut into square pieces and put almond pieces on each biscuits and bake.

BADAM RAVA BISCUITS

INGREDIENTS 200g butter 100g castor sugar 1tsp.vanilla 60g grinded badam 60g rava

PROCEDURE Beat butter, sugar, vanilla. When soft, add flour, baking powder, rava and keep in fridge for 15 minutes. Then take out and shape the biscuits into half-moon. Use a fork to engrave a line on the biscuits. Add sugar to the line.

APPLE PIE (1/2 cup)

INGREDIENTS Fillings: 2 green apples peeled and sliced If desired, can add 1 tinned pineapple Golden raisins cup Sugar cup Pattai (cinnamon powder)1 tsp. Vanilla tbsp. Streusel topping : butter cup Flour cup Sugar cup Ground almonds cup Pattai ( cinnamon powder) tsp. Blend together till crumbles form. Sweet egg dough: flour cup Sugar 2tbsp. Salt tsp. Softened butter Egg yolk 1 Kesari (saffron ) powder 1/8 tsp. Water 1tbsp.

PROCEDURE: Preheat the oven at 180c Mix salt and sugar with flour and mix, till mixture resembles bread crumbs. Add egg yolk, water and lemon zest and knead lightly into dough. Roll the dough to cm thickness and lined pie or spring form pan with this. Mix apples, raisins, sugar, cinnamon powder and vanilla together and arrange on top of dough.