thin

Brown sauce

Tbsp American mustard, (yellow mustard) (Main)

Tbsp Tomato ketchup (Main)

Tbsp Honey

Tbsp Hot sauce

Worcestershire sauce (Main)

Tbsp Cider vinegar

Whisk together mustard, ketchup, honey, hot sauce, worcestershire sauce and cider vinegar until smooth.

Coconut Thins! If you like crisp, caramel, coconut and sweet then these little treats are for you! They&#x27;re absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients

Coconut Thins

g butter

Brown sugar

Tablespoons golden or corn syrup

6 1/2 Tablespoons plain flour, AP

lemon juice

Tablespoons Shredded Coconut

Preheat the oven to 180C / 350F /...

Preheat the oven to 180C / 350F / Gas 4. Line two baking trays with baking parchment.

Add butter, sugar and syrup into a small,...

Add butter, sugar and syrup into a small, heavy-based pan.

Heat gently until the butter has melted and...

Heat gently until the butter has melted and the sugar has dissolved. This will take about 10 minutes over a low heat. Don’t let the mixture boil as it may crystalise.

Leave the mixture to cool slightly, about 2-3...

Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour. Pour in the lemon juice and stir well to mix thoroughly.

Drop four teaspoonfuls of the mixture onto each...

Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10 cm / 4 in apart then sprinkle a small amount of coconut on to each drop.

Bake in the pre-heated oven for about 10-15...

Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, quickly remove from the oven and sprinkle a very small amount coconut over the cookies. Leave them on the baking tray until they firm up and then transfer to a cooling rack.

When they are completely cool, they will be...

When they are completely cool, they will be brittle and can break easily, so be gentle with them! Store in an air tight container of decorate the tops to your liking if you wish to.

https://mediavine-res.cloudinary.com/video/upload/o7l9nyo5rmcf65wd05rx.mp4

Coconut Thins! If you like crisp, caramel,coconut and sweet then these little treats are for you! They're absolutely delicious and will store for up to a week if you wish to make ahead. They also make lovely gifts too! Nice easy recipe using regular ingredients

Lambs' fry with bacon

350 g Lamb's fry (Main)

Bacon,

Onion, thinly sliced (Main)

Tbsp Butter

Tbsp Flour

Worcestershire sauce

Thinly slice the liver into 3mm thick pieces. In a plastic bag, put about 2 tablespoons of flour and shake the slices in it to coat.

Heat a frying pan and fry the bacon until crisp, then remove. Add the butter and gently fry the onions until clear, then remove. Turn up the heat and cook the liver quickly for about a minute on each side - it should still be red in the middle.

Throw the bacon and onion back in the pan and sprinkle the Worcestershire sauce over it. Give it a shake to cover and heat through, then remove from the heat. Serve on toast.

You can also do this with balsamic vinegar instead of the Worcestershire sauce, and if you have any strong fruit jellies like currant or quince paste, throw a teaspoonful of this in as well.

Copycat Tate's Chocolate Chip Cookies 

all-purpose flour

light brown sugar, packed

cane sugar

salt

baking soda

butter,

mini semi sweet chocolate chips

egg, chilled

vanilla

Copycat Tate&#8217;s Chocolate Chip Cookies

Preheat oven to 325 degrees F and line two baking sheets with parchment paper.

In a large food processor, add flour, brown sugar, cane sugar, salt, and baking soda. Pulse until well combined.

Add the cold, cubed butter (butter MUST be cold), and pulse until a sandy mixture forms.

Pour mixture into a large bowl and add the chilled egg, vanilla, and chocolate chips. Mix until a dough forms, kneading if necessary until evenly combined.

Roll or scoop dough in 1 ½ tablespoon balls and place on baking sheet at least 3 inches apart to account for spread. Chill any remaining dough until ready to bake.

Bake for 11-12 minutes or until cookies are golden to the center.

Allow cookies to cool completely before removing from baking sheet.

This homemade oreo cookie recipe is my version of the classic treat. With dense, dark cocoa cookies and a thick vanilla creme filling, these cookies capture all the familiar flavor with a fresher, richer taste. I set out to match the ingredients of the originals as closely as possible, so these are also egg-free, dairy-free, and completely vegan. Satisfy your urge for these iconic cookies with this straightforward version, created entirely from scratch using familiar ingredients.

Oreo Cookies

all purpose flour (sifted)

corn starch (sifted)

cocoa powder (Dutch process, sifted)

black cocoa powder (sifted (*see notes below))

½ teaspoon baking soda (sifted)

½ teaspoon kosher salt (Diamond Crystal)

½ teaspoon cream of tartar (sifted)

palm shortening (room temperature (I use Spectrum brand))

granulated sugar

(20 mL) corn syrup (light)

vanilla extract (for authentic Oreo flavor)

(10 mL) corn syrup (light)

2.5 mL imitation vanilla extract (for authentic Oreo flavor)

powdered sugar (sifted)

Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with a rack in the center of the oven.

In a medium bowl, whisk together flour, corn starch, cocoa powders, baking soda, salt and cream of tartar. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat palm shortening and sugar together on medium-low until well combined. Scrape bowl down several times between mixing to fully incorporate ingredients.

Add corn syrup and vanilla. Mix on medium speed until fully incorporated. Scrape bowl.

Add dry ingredients and mix on low speed for about 1 minute. Scrape bowl and paddle well, and mix on low until dough comes together, about 30 seconds to 1 minute.If your dough doesn&#39;t come together when it&#39;s fully mixed, use your hands to squeeze it together into clumps. Working the dough just a bit will help warm up the palm shortening enough for the dough to bind into one large ball.

Gather dough together and divide into 2 equal portions. Working with smaller portions of dough means you’ll extract more usable cutouts from each roll. This reduces re-rolling, which can activate more gluten and make the dough tougher. It can also lead to air in the dough, which creates bubbles when baked.

Roll one portion between two sheets of parchment paper until ⅛ inch (3 mm) thick. I use pastry guides to ensure precise thickness. Remove top layer of parchment.

Use a round cookie cutter to cut cookies into 1¾ inch (4.5 cm) circles. Use a small offset spatula to transfer cutouts to parchment lined baking sheet.The cookies will not spread - they can be placed quite close together. I can fit about 30-35 cookies on a half sheet pan.

Bake one pan at a time for 11 minutes. Fully cool cookies on baking sheet.If a few of the cookies have bubbly tops, gently press them down with the bottom of a measuring cup. Press gently, don&#39;t compress the cookies. They should flatten back out.

Gather scraps into a ball and roll again until all dough has been used.

Repeat with second portion of dough.

To the bowl of a stand mixer fitted with the paddle attachment, add shortening, corn syrup, vanilla and salt.

Mix on medium speed until fully incorporated, scraping bowl as needed to ensure ingredients are well combined.

Add powdered sugar and corn starch. Begin mixing at low speed, then increase speed to medium and mix until filling begins to form small clumps.

Scrape bowl and paddle well. Continue mixing on low speed until filling pulls together into a ball.

Oreo Filling

Using a #110 scoop or a teaspoon, scoop a leveled amount of filling out of the bowl. Using your hands, roll it into a small ball. It should weigh 5 grams. Standard Oreo cookies have about 4 grams of filling per cookie. I prefer a bit more filling, so I&#39;ve bumped it up to 5 grams per cookie.

Turn a cookie upside down and place the ball of filling in the center. Place another cookie right-side-up on top of the filling and press gently.

Pick the cookie up and turn it sideways so you can see the filling (this will help you press the filling evenly.) Gently press using both hands until the filling is the same thickness as one of the cookies. It won&#39;t quite extend to the edges.

Repeat process until all cookies are filled.

Assembly

Help, Kathleen! My dough is not coming together.  It's more like cookie crumbs.  I carefully measured EVERYTHING according to the recipe.  Any suggestions? Should I add more Palm shortening or will that make them spread?
Thanks!
Kim

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Brown sauce

Coconut Thins

Lambs' fry with bacon

Copycat Tate's Chocolate Chip Cooki...

Oreo Cookies

Top 5 thin recipes from across the web

The most viewed thin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown sauce

Coconut Thins

Lambs' fry with bacon

Copycat Tate's Chocolate Chip Cooki...

Oreo Cookies

The most viewed thin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine