| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Digest, Sept., Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
c |
Sugar (or more) |
| 1/2 |
c |
Cocoa |
| 2 |
ts |
Flavoring (I used raspberry; |
|
|
Orange or almond would work |
|
|
Nicely too) |
| 2 |
|
Egg equivalents |
| 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
|
|
Splash of liquor to match |
|
|
Flavoring (I used Chambord) |
INSTRUCTIONS
Combine flour, sugar, cocoa, salt and baking baking powder. Separately,
mix flavoring and eggs. Combine. Add splash of liquor or water as needed
to have a sticky consi stency. If the mixture is too stiff, it won't
spread out properly.
Put this glob on a greased cookie sheet and arrange it into a log about 15
inch es long and 1 1/2 - 2" wide. Bake at 350 for 25 minutes. Remove from
oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices.
I got 18 pieces from mine. Place the slices on their side and put back in
the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15
minutes.
If you can afford the fat, a small drizzle of semisweet chocolate is
wonderful on these when cooled. I used about 2 T. for all the cookies,
which added about 6 g. fat to the recipe or 1/3 g. fat each one.
From: Chris. creeve@banyan.com. Fatfree Digest [Volume 10 Issue 23], Sept.
2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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