Zero-degree cookies

Zero-degree cookies

The manufacture of all raw materials contributes to dieting biscuits. It's not the ones on the market that add a lot of sugar and wear healthy food cakes, but they use natural saturated fat butter and coconut oil to extract their own sweets from grains and eggs. Adding an ash powder would not only add a bit of sweetness but also facilitate digestion. When the good material meets the right fire, the first one is delicious, and the oil is more reminiscent. A real zero-degree cookie not only provides the required nutrients but also loses fat
Quain raisin bread

Quain raisin bread

I recently fell in love with Polish species because it was easy to make and use. With Polish seed, the face of the face comes out fast, the bread is softly radish, and a unique smell of fermentation is unknown. Polish plants need to be made at least three hours in advance, and if there is no hurry, the freezer can be mixed one night, so that the next day, when used, no more time is needed for the fermentation of this seed. Polish seed can be used both as bread and toast on plain bread and as a blend of grains. I made a couple of raisins today. Puffy bread is ready for use and can be made of its own, with walnuts dry, oatmeal, pistachio dry, peach nuts and so on. And I put in another bowl of raisins, which gives sweet taste to a slightly rough, grainy bread. Breads are baked, brown skins are very European, but the practice is simpler, suitable for families and 100 per cent successful. The skin of the bread is soft, soft inside, and the raisins immersed with rum add to the fragrance of the bread. After dinner, I baked, but my son couldn't bear to cut open all the bread I had to take the picture and say it tasted good, the raisins smelled strong and the raisins were sweet。