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Before you jump to Walnut Cinnamon Muscovado Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is today much more popular than in the past and rightfully so. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can place a drain on the economy. Even though we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most people typically think that healthy diets call for much work and will significantly change how they live and eat. It is possible, though, to make a few small changes that can start to make a positive impact to our daily eating habits.
One way to address this to begin seeing some results is to realize that you do not need to change everything at once or that you should entirely do away with certain foods from your diet. If you would like to commit to a wholesale change, that is fine but the main thing at first is to try to ensure that you are making more healthy eating choices. Sooner or later, you will discover that you actually prefer to ingest healthy foods after you have eaten that way for some time. As you stick to your habit of eating healthier foods, you will find that you no longer want to eat the old diet.
Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to walnut cinnamon muscovado cookies recipe. You can cook walnut cinnamon muscovado cookies using 6 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Walnut Cinnamon Muscovado Cookies:
- Get Butter
- Take Dark Muscovado
- You need Egg
- Take & 1/4 cups Plain Flour
- Provide Ground Cinnamon
- Get Walnuts 1/2 cup *coarsely or finely chopped
Steps to make Walnut Cinnamon Muscovado Cookies:
- Beat softened Butter and Muscovado until well combined. Beat in Egg and mix well. Add Flour and Cinnamon, mix well, then add Walnuts and combine evenly.
- Place the dough on a lightly floured surface or baking sheet. Shape into a log and cut in half, make each log about 12cm long. Wrap in plastic wrap, refrigerate for 2 hours or until firm.
- Preheat oven to 180ºC. Line baking tray with baking paper.
- Remove and discard plastic wrap on the dough and slice into 1cm thick rounds. Place on the prepared tray. These cookies won’t spread much, so you only need 1 to 2cm room between them.
- Bake for 15 to 20 minutes. Set aside on the tray to cool slightly before transferring to a wire rack to cool completely.
In a bowl, stir together the walnuts, flour, cream of tartar, baking soda, and salt. Start by creaming your butter and sugars for five minutes, until fluffy and pale. In the meantime, whisk up your flour, baking powder, salt, and cinnamon. Transfer the cookies to a non-stick or lined cookie sheet. Use a toothpick or small brush to brush on a thin layer of the reserved egg white mixture all the way to the edges of the cookies.
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