Ingredients :
- 1 egg
- 1/4 cup sugar
- 3/4 cup milk
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 25g butter ( optional )
Method :
- Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder
- Add melted butter.
- Mix until smooth and drop spoonfuls into a hot greased pan to cook
Ingredients:
- 12 medium sized shrimps, peeled
- 1 tablespoon lemon juice
- cooking oil
- Flour dough, mix together:
- 100 g flour
- 50 g of rice flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 egg white
- 100 ml ice water
How to make:
- Marinate the shrimp with lemon juice. Let stand for 30 minutes. Drain.
- Dip each shrimp in flour until dough is smooth.
- Fry in hot oil until golden yellow and more.
- Remove and drain.
- Serve immediately with mayonnaise or bottled chili sauce.
- 1 cup (90g) quinoa flakes
- 1/2 cup (80g) brown rice flour
- 1/3 cup + 1Tbsp (45g) quinoa flour
- 1 cup (220g) raw unrefined sugar
- 3/4 cup (60g) desiccated coconut
- 125g butter or dairy-free margarine
- 1Tbsp golden syrup
- 1 tsp baking soda
- 2 Tbsp boiling water
Method
- Preheat oven to 170C.
- Place quinoa flakes, brown rice
flour, quinoa flour, raw sugar and coconut into a medium bowl. Melt
butter/margarine and golden syrup together in a small pan over medium
heat.
- Mix the baking soda with boiling water and add to the dry
ingredients along with the melted butter mixture, using a wooden spoon
stir to fully combine.
- Roll tablespoons of mixture into balls,
squeezing the mixture together if it seems crumbly. Slightly flatten and
place 2-3cms apart on baking paper lined oven trays.
- Bake for
15-20 minutes until the cookies have risen, then fallen and have become
dark golden brown in colour. Remove from the oven and set aside for five
minutes to set before transferring to a wire rack to finish cooling.
Store in an airtight container for up to seven days. Makes 30.
