additional sample receipt

oaty-hazelnut-cookies.yaml

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+apiVersion: de.eenfach.olbohlen/v1
+kind: CookieReceipt
+metadata:
+  name: oaty-hazelnut
+spec:
+  description: >-
+    Soft and slightly chewy, these oaty cookies contain apple and maple syrup
+    instead of sugar. They're packed with hazelnuts which are a good source of
+    vitamins and minerals
+  source: https://www.bbcgoodfood.com/recipes/oaty-hazelnut-cookies
+  temperature: 180
+  sanescale: true
+  preheat: true
+  duration: 18
+  ingredients:
+    - name: butter
+      amount: 50
+      unit: grams
+      remarks: plus a little for greasing
+    - name: maple syrup
+      amount: 2
+      unit: table spoons
+    - name: dessert apple
+      amount: 1
+      unit: piece
+      remarks: unpeeled and coarsely grated, you need 85g
+    - name: cinnamon
+      amount: 1
+      unit: tea spoon
+    - name: raisins
+      amount: 50
+      unit: grams
+    - name: porridge oats
+      amount: 50
+      unit: grams
+    - name: spelt flour
+      amount: 50
+      unit: grams
+    - name: unblanched hazelnuts
+      amount: 40
+      unit: grams
+      remarks: cut into chunky slices
+    - name: egg
+      amount: 1
+      unit: pieces
+  steps:
+    - order: 1
+      instruction: >-
+        Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray
+        (or line a normal baking tray with baking parchment). Tip the butter and syrup
+        into a small non-stick pan and melt together, then add the apple and cook,
+        stirring, over a medium heat until it softens, about 6-7 mins. Stir in the
+        cinnamon and raisins.
+    - order: 2
+      instruction: >-
+        Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture,
+        then add the egg and beat everything together really well.
+    - order: 3
+      instruction: >-
+        Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently
+        press into discs. Bake for 18-20 mins until golden, then cool on a wire rack.
+        Will keep for 3 days in an airtight container or 6 weeks in the freezer.