Picture: Unsplash
Oats & Honey Cookies
Ingredients
1 1/2 cups Jungle Oats
1/4 cup honey
1/2 cup brown sugar
1 egg
3 tbs butter (room temp)
1/2 cup wheat flour
1/2 tsp salt
1/2 tsp baking soda
1 tbs water
Spray a baking sheet with non-stick cooking spray.
Beat together the butter, brown sugar, honey, egg and water thoroughly.
Sift together the dry ingredients then stir in the oats.
Add the dry ingredients to the wet and mix.
Add any additional ingredients you’ve chosen.
Drop heaped teaspoons of cookie batter onto the cookie sheet.
Bake 12 to 15 minutes. Cool on a wire rack.
Peanut Butter Cookies
Ingredients
250g butter
500ml sugar
2 eggs, whisked
125ml peanut butter
10ml bicarbonate of soda
25ml milk
5ml vanilla essence
500ml flour, sifted
500ml Jungle Oats
500ml coconut
500ml cornflakes
30ml berry jam
Method
Preheat oven to 180°C.
Cream butter and sugar.
Add whisked eggs.
Add peanut butter and mix well.
Dissolve bicarbonate of soda in milk and stir in the vanilla essence. Add to butter mixture and blend well.
Add the remaining dry ingredients to the butter mixture and mix well.
Form walnut-sized balls. Place on a greased baking tray and flatten slightly with a fork.
Spoon 1/4 tsp of jam onto each cookie.
Bake for 10-15 minutes until golden brown and done.
Turn out onto a cooling rack. Allow to cool and store in an airtight container.
Holiday Cookies
Ingredients
1 cup Jungle Plus Original
1 cup self-raising flour
15ml ground cinnamon
1 small egg yolk, beaten
1 tbs grated ginger
100g of syrup
80g salted butter
Method
Preheat oven to 180°C.
In a saucepan, melt butter, sugar, ginger, syrup and leave to cool.
Mix Jungle Plus, flour and bicarbonate of soda together with cooled sugar mix.
Add egg yolk to final mix and knead to make dough.
Roll dough out on a floured surface, to about 3mm thick.
Cut into shape of choice.
Place on a baking sheet lined with baking paper.
Bake for 7-10 mins or until golden brown.
