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
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
an inches apart from each other.
5. Preheat the oven to 170c, Bake for 25 minutes.
Allow to cool completely!
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.