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Saturday, 22 June 2013

Soy Okara cookies Soft and Chewy | Josephine's Recipes Episode 37

My recipe is so easy and is as no fail as you can get. Give it a go!
This is a great recipe using Okara.

Soy pulp that's left over from making soy milk. Okara, is just like soy flour, very good flavour for making cookies.

3 tbsp oatmeal
1 tsp baking powder
1 cup soy okara
3 tbsp brown sugar
3 tbsp flora butter
1 cup plain flour
1 cup raisin
2 eggs

1. Preheat your oven to 170 degrees C.

2. In a small bowl, mix together the oatmeal, baking powder,
soy okara, brown sugar, and flora butter, set aside.

3. In a large bowl of a standing fitted.
Add plain flour, horlick malted powder, raisin.
and add the (2) dough, mix until combined.

4. Rest the dough for at least 15 minutes, and 
Use a ice cream scoop or use your hand roll the dough into a balls
drop the dough on to a parchment paper lined baking sheet,
an inches apart from each other.

5. Preheat the oven to 170c, Bake for 25 minutes.
Allow to cool completely!

Helpful Tips:
You can use a big bowl to mixed all the ingredients in one time until creamy.

Store your cookies correctly:
I used a PYREX Classic sealed containers that keep out air.
It can keep cookies fresh for about a week.
Although cookies are usually best to eat within 3 days,
the cookies will still be fine if you seal them and keep them in containers.

Please wet your hand and flatten the cookies slightly with your fingers.

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