When you are back home from a hectic day, nothing beats the smell of freshly baked batch cookies. Do you know that cookies are categorized according to how they are formed and made? There are few types of cookies that are easy and quick to bake. For example, pressed cookies, no-bake cookies, filled cookies, and many more. It may also include other ingredients such as raisins, oats, chocolate chips, nuts, etc. It is most commonly baked until it has formed crispiness or just remains soft and gooey.
Cookies are often served with beverages such as milk, coffee, or tea. But cookies can be part of a healthy eating plan too, and how is that? The key is to eat them in moderation and to choose cookies that are better for losing weight and weight management. To produce a stable metabolism, you need protein which can optimize the process of digesting food and gets your body even healthier. Potassium in cookies may also maintain the health of the human brain which may carry oxygen and help the nerves work more effectively. It may also help to nourish your bones as well.
Somehow it tastes even better when you spend some time baking it with your loved ones during festive seasons or a family gathering. Here let me share an easy and quick recipe on how to bake cinnamon cookies.
- 2 large egg whites
- 1 tsp lemon juice, plus zest 1 lemon
- 200g icing sugar
- 50g icing sugar for dusting
- 250g ground almond
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 80g raisins
- 65g oats
Method of Baking
1. Firstly, heat up the oven to 150C and place a large baking tray (or double smaller trays) with baking parchment. Place the egg whites in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and whisk again until it foams thickness
2. Then, slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture (egg white and lemon) and set aside to use for the topping. Put the almonds, oats, cinnamon, ginger, raisins, and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough.
3. Next, to form the stars, put the dough on a piece of baking parchment lightly dusted (coat) with icing sugar and apply towards the top of the dough with sugar, too. Place the second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible. Place them on your prepared baking tray.
4. Finally, use the reserved meringue mixture, spread a small amount onto the top of each cookie, and cover the entire top. You may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 mins until the meringue is set but not browned. Allow it to be cooled down fully before placing it in a sealed container. The cookie may last long for up to 2 weeks.
This would be the perfect cookies for Christmas. Hope you enjoy baking.