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Latest addiction...
Meet: my favourite cookies.
They are so tasty they ought to be outlawed, seriously. They also come in different varieties! With and without chocolate, with peanuts, with almonds, with white chocolate... Yumm. It's absolutely impossible NOT to eat the whole bag when opened, it just doesn't work. I repeatedly tried to save some for later, but it just never works.
I am still searching for the recipe of these wonders online, but haven't really found anything so far. Still, how hard can it be?
Ok. Off to look over my paper once more. *rolls eyes*
EDIT: It's probably going to be something like this:
... although there are other recipes which don't have any butter or sugar in them, just honey. Hm. What happens if you heat honey and let it cool again? Does it stay as fluid and sticky as it usually is? Hm. Will have to find out.
They are so tasty they ought to be outlawed, seriously. They also come in different varieties! With and without chocolate, with peanuts, with almonds, with white chocolate... Yumm. It's absolutely impossible NOT to eat the whole bag when opened, it just doesn't work. I repeatedly tried to save some for later, but it just never works.
I am still searching for the recipe of these wonders online, but haven't really found anything so far. Still, how hard can it be?
Ok. Off to look over my paper once more. *rolls eyes*
EDIT: It's probably going to be something like this:
This is a recipe for sesame bars, but they basically are cookie shaped sesame bars with additional ingredients, soo...
3 1/2 ounces clear runny honey
6 ounces butter
2 ounces brown sugar
3 1/2 ounces sesame seeds
6 ounces porridge oats
2 ounces pecan nuts, chopped
1. Preheat oven to 180°C/350°F/Gas 4.
2. Grease a shallow square 8inch cake tin and line with baking paper.
3. In a small pan, melt the butter, honey and sugar together, over low heat, until sugar is dissolved.
4. Remove from heat and add the other ingreadients, mix together.
5. Pour into cake tin and level the top with the back of a metal spoon.
6. Bake for 30 minutes.
7. Remove from oven and cut into squares whilst still warm.
8. Remove from tin once completely cooled, this is important, if you lift them before they are completely cooled they will crumble.
3 1/2 ounces clear runny honey
6 ounces butter
2 ounces brown sugar
3 1/2 ounces sesame seeds
6 ounces porridge oats
2 ounces pecan nuts, chopped
1. Preheat oven to 180°C/350°F/Gas 4.
2. Grease a shallow square 8inch cake tin and line with baking paper.
3. In a small pan, melt the butter, honey and sugar together, over low heat, until sugar is dissolved.
4. Remove from heat and add the other ingreadients, mix together.
5. Pour into cake tin and level the top with the back of a metal spoon.
6. Bake for 30 minutes.
7. Remove from oven and cut into squares whilst still warm.
8. Remove from tin once completely cooled, this is important, if you lift them before they are completely cooled they will crumble.
... although there are other recipes which don't have any butter or sugar in them, just honey. Hm. What happens if you heat honey and let it cool again? Does it stay as fluid and sticky as it usually is? Hm. Will have to find out.