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I searched chips all the time but good cookies as beautiful, or rather presentable and good malgrés it's still not the exact copy of the cookies I want, I find them pretty good, those in this recipe.
Parcontre choumicha adds an ingredient (hence the empty box next to the 30 gr) must be ca cashews or macadamia or other dried fruit, I can not seem to know the translation is probably in Arabic literally.
30g dried fruit
LadyMilonguera @ High Heels & backpack 26/01/2013 chips
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The first comes from the famous blog Eryn

I tested two recipes from the famous traditional English biscuits, very crisp, with a side of rustic with a little oatmeal and whole wheat flour used in their composition. Difficult to decide between the two recipes!
The first comes from the famous blog Eryn 's cookies are good, crispy, slightly fatter and sweeter than the second recipe. I do it again by decreasing the amount of sugar.
The second, which is a recipe Gary Rhodes, comes from the blog of Isabella and has been tested and approved haribo by many of Iza blogeuses whose blog "The little pastry Iza" Izn of the blog It Pasto Nudo and many other. I found them crispy, not too sweet and a little haribo less fat than the previous recipe haribo and although the cookies look more like I remake this one. For two recipes, quick to prepare dough is a bit difficult to work and biscuits prepared with margarine are worse than butter haribo and pretty bland (I added a little vanilla extract but it not suitable for these cookies) These cookies can be the basis for cheesecakes and they are perfect to accompany a glass of tea at 4 o'clock!
- 50 g of white wheat flour - 50 g of whole wheat flour (type 110 for me) - 120 grams of oatmeal - 130g salted butter soft - 50 g brown sugar - 30g brown sugar Blonde (Belgian brown or blond) - 1 teaspoon haribo baking powder - 1/2 teaspoon baking soda
Preheat oven to 180 C. Mixer roughly oatmeal (I use small oatmeal and I kept 2 tablespoons whole soup I've added in the dry mix). Mix all dry ingredients (flour, oats, baking powder, sugar) in a bowl. Add butter by incorporating long until a sandy dough. Add milk and mix until a ball of dough. Let stand 15-30 minutes in the fridge.
Spread the dough between 2 sheets of parchment paper to a thickness of about 5 mm without flour dough or roll (watch the dough is not very easy to work with) and remove the parchment paper from the top, sprinkle the dough with flour and turn the dough on the sheet and cutting discs 5 or 6 cm in diameter, prick with a fork and remove the circles of dough on a baking sheet set on the oven rack. Bake for about 12 minutes (15 minutes for Eryn and Isabelle), they should be pale golden and definitely not too dark around the edges (watch out !!!! cooking my first batch that stayed 15 minutes in the oven was overcooked). Off the plate with a spatula (the cookies are soft enough) and let cool on rack
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- 100g wholemeal flour (I used 50g flour types 110 and 50 g flour Type 55) - 100 grams of oatmeal coarsely chopped - 1 teaspoon baking powder - 1 teaspoon bicarbonate haribo - 50 g brown sugar - 100g salted butter soft - 2 tablespoons milk
Preheat oven to 180 C. Mixer roughly oatmeal (I use small oatmeal haribo and I kept 2 tablespoons whole soup I've added in the dry mix). Mix all dry ingredients (flour, oats, baking powder, sugar) in a bowl. Add butter by incorporating long until a sandy dough. Add milk and mix until a ball of dough. Let stand 15-30 minutes in the fridge.
Spread the dough between 2 sheets of parchment paper to a thickness of about 5 mm without flour dough or roll (watch the dough is not very easy to work with) and remove the parchment paper from the top, sprinkle the dough with flour and turn the dough on the sheet and cutting discs 5 or 6 cm in diameter, prick with a fork and remove the circles of dough on a baking sheet set on the oven rack. Bake for about 12 minutes (15 minutes for Eryn and Isabelle), they should be pale golden and definitely not too dark around the edges (watch out !!!! cooking my first batch that stayed 15 minutes in the oven was overcooked). Off the plate with a spatula (the cookies are soft enough) and let cool on rack
You may also like: Oatmeal Cookies, cranberries and chocolate chips # 1 Cookies oatmeal and caramel # 2 C

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There in two weeks, s I was contacted by Melanie Open your home kitchen to participate in one of their cooking classes online. As I had never participated in this kind of experience, I took the opportunity to test. So thank Melanie, Ksenia and Noemie leader for this experience so enjoyable.
So yesterday morning I received an email giving me the link to go to court, I already had a shopping list and the title of the recipe for a few days and I have prepared me so well. At the appointed hour, simply log in to get on the course video conf. Few problems of her, including an eco at the start but it is arranged thereafter. From my side the connection was perfect when I was in Wifi (not wired) but it is a proper criterion each. The simple and effective recipe got me much (although I do not like caramel but that's my problem), food basics the explanation is clear and we just ask as many questions food basics as you seen.
It still requires food basics a bit of preparation beforehand, or think we seen to the PC, or install it to cook without moving too quiet (with my mini kitchen food basics that was not pie). I pence with a tablet powerful enough to make the video conf is more convenient.
In short, a good time and especially a very convenient way to take cooking classes for those who want to learn but can not move it too. I'm not too public for that but some of my friends can enjoy.
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Form balls of dough in the palm of your hand, about 4 cm in diameter and place on a baking sheet lined with parchment paper. Attention has well spaced so they do not touch.
A small wonder, very chocolate with really nice salty side. I personally do not like the caramel so I made some without insert but little by replacing the caramel biscuit dough, fluff, nutella, in short what you want ^^
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You may also like: Cookies Chocolate Neiman marcus Fingers Chocolate digression about their origins

I have never eaten chocolate and cookies as I personally loved home that was mixed: children and my son really liked but my husband not!. If you are not a fan of chocolate this recipe is not for you! I advise you to go your way if you are on a diet because if you love chocolate do not take a bite (I tried in vain!) The recipe is from Martha Stewart and on the blog Popotte Manue
- 220 g of dark chocolate (I put 200 gr) - 60 g butter - 90 g flour - 1/2 teaspoon baking martha stewart powder - 1 tsp vanilla sugar (you do not feel it at all) - 2 eggs - 175 g sugar (I put 125 grams) - 250 g chocolate chips (I put 200 gr) - 1/2 tsp salt
Melt the dark chocolate and butter in a double boiler in a bowl beat 2 eggs with the sugar and salt, add the melted chocolate and then the flour and baking powder and finally the chocolate chips frozen (so they do not melt and incorporate into the dough if they are too thin)
Using a spoon, make 18 small mounds and bake for about 15 minutes at 180 th (I have cooked half into molds and others on a sheet of parchment paper Those cooked in pans were too thick)
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I'm interested because I'm totally addicted to chocolate. Second quality of your recipe is that it is not too sweet. It's not that I pay attention to my line but I found that pastry is too much sugar. Friendships
skil your cookies are beautiful! must try
I have read your blog, and it was after much thought that I ask you to stop posting, if not strength test your recipes, I'll end up not being able to see my feet! Seriously, I clicked on your username after the comment that you had left on the blog of the snail, and I do not regret at least not! EXCELLENT site with lots of beautiful illustrations, I have the water in the mouth every time I read you.
trying this recipe on the net, I have noted that you, as the pictures show desires to make, cookies are beautiful and very tasty, I tried the recipe and thank you again
Rivka: maybe your oven gets very hot so you should cook to 160 If your cookies are too thin can be must make 16-18 cookies Long ago I did not remake this recipe but I remember they were very soft
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Tags aperitif white almond biscuit cake bun egg Shavuot chocolate lemon raspberry jam digression desserts shaping birthday cake challah bread index hazelnut praline recipe parva Pesach Purim recipe salty oil-free flour gluten-free pie pastry tart
Categories martha stewart Index Index Index chocolate recipes recipes for buns, rolls, donuts and pastries index recipes cakes, fondant, sponge cakes and fruit cakes Recipes index of cookies, crackers and biscuits Index waffle recipes, donuts, pancakes, inverted index recipes sweets (chocolate, jam, custard, ice cream, sorbet) Index recipes challot and shapings Index pastry recipes Index recipes for Passover martha stewart Recipes index of pies and quiches Index creams for desserts and cakes recipes for Shabbat or the holidays Index light recipes, recipes Index Dukan recipes for cocktails, appetizers recipes Index of savory recipes
Recent Posts Tips for Successful hallots your brioche bread and buns your Moelleux nectarines, peaches, almonds martha stewart and olive oil sorbet lemon-mint Olivia The Pleyel: a great chocolate cake that goes around the blogosphere Some meatless recipe martha stewart ideas for the 8 days preceding Tisha beav Cake soft pistachio Mini kougels potato and sweet potato fondant half-cooked chocolate cake topped with chocolate martha stewart fast and ultra simple to prepare tartlets with pistachio and Cherry Recipe for Shavuot 2014: Cheesecakes (5 recipes), flan pastry, custard, savory recipes True Breton biscuits: delicious

Shavua girl scout cookies tov Margaret, they are too cute cookies and they make you want! I just go

I just got Editions Marabout a really nice box to make small cookies, containing 1 pound of 26 recipes for cookies, shortbread cookies and 14 wins and metal parts. Some forms are fairly standard (heart, little man, rabbit girl scout cookies ...) and some very original girl scout cookies and perfect to please the kids (small plane, car, animals) as well as adults (Eiffel Tower, Statue of Liberty, building, cupcakes). I have used them to prepare some of my cookies Purim with other recipes are there: click
You can try to win this set: for this you just leave me a comment under this post before March 5, specifying that you want to enter the contest (reserved for people living in metropolitan France game). One comment will be drawn and the lucky winner will receive this package.
Shortbread Preheat oven to 170 . In a bowl, mix the cold butter or margarine, cut into small pieces with the sugar, vanilla, salt, ground almonds and flour. Add egg and mix with your fingertips to get a very soft dough by not overworking dough (it should remain small pieces girl scout cookies of butter in the dough). Wrap the dough in plastic wrap and let stand for 1 hour in the refrigerator. girl scout cookies Spread the dough on the work surface lightly dusted with flour to 3-4 mm thick (the cookies should not be too fine unless you love them very crisp) and cut out the cookies with cookie pieces (photo 1 ). Place the cookies on a sheet of sulfurized lay on a baking sheet or on a perforated plate (photo 2) paper. Bake for 10-12 minutes until the edges of the cookies are barely golden (pictured 3 cookies are slightly overcooked!).
Royal Icing Beat the egg white (I did it with a magic spoon is handy) and add 150 g of sugar and a teaspoon of lemon juice to a white paste, thick and smooth . Take half the frosting and add a dash of color. Fill a disposable sleeve pocket with white icing and cut the extremity of the pocket to get a very small hole. Outline cookies with white icing and make decorations. Let dry for a while (time to finish covering all cookies). Possibly girl scout cookies decorate with colored icing. Let dry at room temperature until icing hardens. Store in an airtight container.
Notes - As I am not a fan of royal icing (too sweet) I have not completely covered my cookies, girl scout cookies but if you want to completely cover, use the pastry bag to outline the cookies with white icing and then fill the center cookies with icing and spread with a knife.
You may also like: Biscuits diamonds, delicious shortbread biscuits very decorative lemon juice: delicious shortbread girl scout cookies with a very pronounced taste of lemon ears aman (ozne aman) to Israeli poppy hermé stone for Purim moon vanilla crescents hazel: girl scout cookies ultra delicious shortbread fluxes rosh hashana and Purim Cookies bracelets very "girly" Almond Cookies for Purim Lemon christophe felder: a recipe girl scout cookies to test absolutely Montecaos or mantecado flour chickpea Alfajores with cornstarch Cookies Oatmeal: 6 tested recipes (with cranberries, maple syrup, pecans or chocolate) True Breton biscuits: delicious shortbread girl scout cookies
Shavua girl scout cookies tov Margaret, they are too cute cookies and they make you want! I just got out a chocolate tart from the oven, now we must wait until its cooled by turning out well or disaster! I am not in France but unfortunately in Spain so no participation for me but I will wish you a very good luck to all the readers of this wonderful blog! Kisses to you, Lucie
Hello, thank you for the contest, I participate girl scout cookies with pleasure! It would be a fun activity to do with children
Very friendly forms of these small biscuits. Already it's with my kids a lot of fun to do the decorated cookie recipe posted by your daughter. Then they will be delighted with new forms they would be even more happy. girl scout cookies Thank you again for all your recipes. Shavoua Tov Purim Samea'h
These beautiful girl scout cookies little cookies! I participate with pleasure
A light biscuit-shaped plane, hop bite and I fly to the land of sweets and wonders. As usual your creations are beautiful to see and recipes are of exemplary clarity. Thank you for all these great recipes. Finally, although I

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Another cookie recipe that comes from one of my favorite blogs: Kazoo. They are delicious, crunchy on the outside and soft on the inside and I regularly do it again because it is, of all the cookie recipes Oatmeal I tried, my favorite. "digestive" to oatmeal are here: click The other 3 recipes I tested are here: click and there: click and click
- 60g rapadura green bean casserole (in organic stores) or brown sugar - 50g of maple syrup - 100g butter or margarine, softened - 150g flour - 80g rolled oats - 1 egg - 1/2 tsp baking sodium or baking powder - 1/2 tsp of vanilla extract liquid - a pinch of salt - 150 g of chocolate chips or chopped chocolate - a large handful of cranberries (optional: there were none in the original recipe)
Preparation: Mix the flour with the baking powder and salt. Beat the egg with the sugar until fluffy. Add the softened butter or margarine, vanilla extract and maple syrup until the mixture is smooth, green bean casserole then add the flour. Finally, add the chocolate chips, oatmeal and possibly cranberries and let the dough rest for 1 hour in the refrigerator. Preheat oven to 180 C. Form small balls of pasta the size of a walnut and place them on a baking sheet lined with parchment paper (enough to space because the balls will be spread out). Flatten them slightly before baking for about twenty minutes at 180 degrees. Let cool on a rack.
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I spotted this recipe in Kazoo too, but not yet had time to test it! With your post today I will not resist longtps! this weekend it'll be cookies! Especially with maple syrup is divine !!
I love this video I've already seen and reviewed I get tired of your cookies as they are really beautiful bravo!
You make me want to redo a tour! Thank you for your wink! Hugs
Posted by Melanie, May 8, 2009 at 4:54 p.m. | | Reply
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Tags aperitif green bean casserole white almond biscuit cake bun egg Shavuot chocolate lemon raspberry jam digression desserts shaping birthday cake challah bread index hazelnut praline recipe parva Pesach Purim recipe salty oil-free flour gluten-free pie pastry tart
Categories Index Index Index chocolate recipes recipes for buns, rolls, donuts and pastries index recipes cakes, fondant, sponge cakes and fruit cakes Recipes index of cookies, crackers and biscuits Index waffle recipes, donuts, pancakes, inverted index recipes sweets (chocolate, jam, custard, ice cream, sorbet) Index recipes challot and shapings Index pastry recipes Index recipes for Passover green bean casserole Recipes index of pies and quiches Index creams for desserts and cakes recipes for Shabbat or the holidays Index light recipes, recipes Index Dukan recipes for cocktails, appetizers recipes Index of savory recipes
Recent Posts Tips for Successful hallots your brioche bread and buns your Moelleux nectarines, peaches, almonds and olive oil sorbet lemon-mint Olivia The Pleyel: a great chocolate cake that goes around the blogosphere Some meatless recipe ideas for the 8 days preceding Tisha beav Cake soft pistachio Mini kougels potato and sweet potato fondant half-cooked chocolate cake topped with chocolate fast and ultra simple to prepare tartlets with pistachio and Cherry Recipe for Shavuot 2014: Cheesecakes (5 recipes), flan pastry, custard, savory recipes True Breton biscuits: delicious shortbread Nougat Honey Glazed Mona or Mouna (small buns orange blossom) Hallot (bread brioche) shaped keys
Latest Recipe tested and approved! My husband put on soft blanks Small zucchini Parves green bean casserole I have not had a problem when turning out on soft cake and fondant potatoes, easy and quick to make Oops, I

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I have several flavors at home which I absolutely am using ever. So I wanted to try a recipe with one of them by preparing cookies with cherries and white chocolate, which I colored in pink to give a nice effect. For the dough, I used the recipe from Sally, an American pro cookies! This gave the crispy outside and soft inside biscuits, a really great texture, and a very nice taste that changes the usual cookies.
Preparation time: 30 minutes shepards pie / Cooking time: 27 minutes / Total: 57 min Ingredients for 35 cookies: - 280 g flour - 1 teaspoon baking powder - 1.5 teaspoon cornstarch - 1 / 2 teaspoon of salt - 170g soft butter - 150 g brown sugar - 100 g sugar - 1 whole egg + 1 yellow - one touch of red dye - 2 teaspoon cherry flavoring - 180 g white chocolate Preparation: In a bowl, sift together the flour, baking powder, cornstarch and salt.
Mix and let rest in the fridge at least 2 hours. For cooking, I had a little trouble because the dye turns brown when the temperature is too high. So I made several attempts decreasing slightly each time the temperature and lengthening the cooking time. Preheat oven to 140 C. Form balls of pasta the size of a large walnut and place them on a baking sheet. Bake for 15 minutes. Turn off the oven and leave for 12 minutes again. Wait until the cookies are cool before removal of the parchment paper.
Color! They look like little candies! Reply Delete
Chocolate cake and caramel "Assassin" by Bernard
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