Advice 1: How to make peanut butter cookies with apricot

Crumbly and fragrant cookies with rich apricot flavours are ideal for your tea. Liver peanuts adds texture and apricot jam – appetizing appearance and a slightly perceptible acidity. For cooking you can use roasted or dry peanuts – it all depends on your preferences.
How to make peanut butter cookies with apricot



  • Butter – 150 g
  • Peanuts – 200 g
  • Apricot jam – 150 g
  • Sugar powder – 150 g
  • Flour – 1 tbsp.
  • Starch – 1 tsp
  • Baking powder – 1 tsp
  • Water – 2 tbsp
  • Salt – 10 g


  1. Crush the peanuts using a blender or grinder. To give the liver texture would be better if most of the peanuts will turn into small crumbs.
  2. With a mixer beat granulated peanuts, softened butter and powdered sugar.
  3. Stir in the resulting mass of starch, flour and baking powder. Baking powder can replace baking soda, slaked vinegar. Beat the mixture until then, until you get the oily texture of the dough.
  4. Dissolve a pinch of salt in two tablespoons of water. Gradually pour the salted water into the dough, stirring, avoiding formation of lumps. As a result, you should obtain a soft, smooth and not sticking to hands dough. If you see that the dough is too sticky, add small amount of flour or starch.
  5. When the dough is ready, start to separate with a spoon small pieces. Roll small balls. Then start flattening the balls, and form a neat pellet.
  6. Prepare a baking tray with baking paper and place on it the resulting pellet. Ensure that the forms were at a great distance from each other, because during baking they will grow in size.
  7. In order to make a depression in each cake, take any small round object whose bottom is flat (cap, vial, etc.). Wrap it in cling film, and rotational movements create holes in the bread.
  8. Put in the deepening of apricot jam. If the jam is missing, you can replace it with fresh apricots, sprinkled with sugar, or any other jam.
  9. Preheat the oven to 180 degrees. Put the cookies on the baking. Cookies will be ready within 15 minutes. The finished cookies remove from cookie sheet and cool. Sprinkle top with powdered sugar for decoration.


Advice 2: How to use starch for baking

Potato starch is useful not only for preparation of mousses and jellies. It is indispensable for baking. Tasteless white powder removes excess moisture, making cakes, quiches and pies become more airy and pleasant to the taste.
How to use starch for baking
You will need
  • Chocolate cupcake:
  • - 2 cups wheat flour;
  • - 1 Cup of sugar;
  • - 4 eggs;
  • - 250 g of butter;
  • - 0.5 Cup of milk;
  • - pinch of vanilla;
  • - 2 tbsp of potato starch;
  • - 1 teaspoon baking powder;
  • - 4 tbsp cocoa;
  • - 0,25 tsp. vanilla;
  • - 100 g dark chocolate;
  • - 2 tbsp of cream.
  • Cottage cheese casserole:
  • - 2 eggs;
  • - 0.5 cups of sugar;
  • - 1 lemon;
  • - 100 g of sour cream;
  • - 1.5 cups of flour;
  • - 2 tbsp of starch;
  • - 100 g of raisins.
  • For the filling:
  • - 2 eggs;
  • - 0.5 cups of sugar;
  • - 250 g of sour cream;
  • - 300 g of cottage cheese.
  • Quick cake:
  • - 200 ml of condensed milk;
  • - 1 Cup of starch;
  • - 2 eggs;
  • - powdered sugar for sprinkling.
Chocolate cupcake

Muffin, baked with the addition of starch, it won't be heavy and damp. To make the taste even more intense, soglasiya product natural chocolate - milk, dark or white.
Butter put in a bowl and melt. Add the sugar, vanilla, milk and cocoa powder. Heat the mixture on the stovetop, stirring constantly, until the sugar is completely dissolved. Remove the bowl from the heat and let the chocolate mixture cool. Whisk the eggs with the salt, sifted flour mixed with starch and soda. Connect the flour and egg mixture with the chocolate, mix thoroughly. Refractory form of grease with butter and pour in it the dough. Place the mold in the oven, preheated to 200oC. Product bake until done, cool slightly in the form and place on the Board.
Prepare the chocolate glaze. Dark chocolate without additives smash into pieces and place in a saucepan. Add the cream and heat the mixture, stirring constantly, until the glaze is smooth. Pour it in the cake pan, leveling the surface with a spoon or knife. Allow the glaze to harden and slice the cake into pieces.
Cottage cheese casserole

This casserole turns out very light and fluffy. Instead of lemon juice you can use orange, and raisins are replaced with dried apricots or prunes. Whisk eggs with white sugar, add sour cream. Sift the flour and mix it with the starch. Portions add it to the egg mixture. Squeeze the juice from the lemon, wash the raisins. Add raisins and half a serving of lemon juice to the batter, mix thoroughly.
Prepare the stuffing. Soft cheese spread with sour cream, add the remaining lemon juice, eggs and sugar. Whisk all until smooth. In form, greased, put the dough, place on top of cheese filling. Bake in the oven preheated to 200oC until Golden brown. Serve the casserole warm.
Quick cake

This cake is baked in half an hour. The finished product can be decorated with icing, custard or cream. But without additives the product turns out very tasty. In a large bowl mix the condensed milk with the eggs. Portions stir in the starch and stir the mixture until smooth. The consistency of the dough should resemble thick cream. Round form grease with butter and pour in it the dough. Bake cake in preheated oven at 180oC. Readiness check with a wooden splinter. If sticking in the cake for it does not leave traces of dough, the cake is ready. Remove it gently from the mold and sprinkle with powdered sugar.
Is the advice useful?