I am not much of a baker but however I save all the recipes that I want to bake some day.
When I saw the ingredient list on Royal Foodie Joust, my analytical mind got thinking about mixing two recipes that I had tucked away in the box to bake someday.
With this step over the threshold I hope to bake more often 🙂 .
This is my entry to August’s Royal Foodie Joust on Leftover Queen Forum.
What you need
4 tablespoon firmly packed brown sugar
4 tablespoon cup granulated sugar
1/3 cup butter or margarine, softened
1 large eggs
0.75 teaspoons vanilla extract
0.75 cups whole wheat flour / All purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1.25 cups quick-cooking oats
1 medium peaches, pitted peeled and diced
1/4 cup chopped almonds (Optional)
How to Make
In a large mixing bowl, cream the brown sugar, sugar, butter, eggs and vanilla.
Combine whole wheat flour, baking powder and salt in a medium bowl and stir into egg mixture until smooth. Recipe calls for All purpose flour, I prefer whole wheat as I like to minimize the processed food consumption.
Fold in oats, peaches and chopped almonds.
Refrigerate until chilled, about 30-45 minutes.
Preheat oven to 350°F.
Drop by the tablespoonful onto nonstick cookie sheets.
Bake for 15-20 minutes, until golden.
Cool on wire racks.
Makes 15 cookies.
Sugar – 6 tablespoon
Honey – 2 tablespoon
Chopped nuts (I used chopped Pistachio and Cashew Nuts) In a pan combine sugar and 1/4 cup of water and boil it for 5mins.
Remove the syrup from fire and let cool for couple of minutes. Stir in the honey.*
Dip each cold cookie in the warm syrup and sprinkle immediately with chopped nuts
* In original glaze recipe, you would heat water sugar and honey together.
However According to Ayurveda Honey should never be heated above body temperature.
As I try to cook in a healthy way using all my knowledge, I didnt heat honey.