EASY

HOW TO SNACKS MANUAL

MAKE 17 TYPES OF SNACKS
MY RECIPE BOOK FOR 2022
How to Make 17 Different Types of Delicious Snacks
You will definitely not find such a professional recipe template anywhere else for free

My 2022 Recipe Book

N EM E’ S K I T C HE N
 Dedication

I’m dedicating this book firstly to God

almighty for placing me where I am
today and for his endless love, mercy,
and provisions.
I’m also dedicating it to my supportive
husband for being there for me and
making it a success.
To my family, I say a big thank you for
supporting my dreams and their
contributions.

1 – EASY SNACK S RECIP E MANU AL

TABLE OF CONTENT

1. Dedication
2. Table of content
3. Yoghurt Scones
4. Plain Scones
5. Soft Scones
6. 3 Ingredients Biscuit
7. 6 Ingredients Biscuit
8. Digestive Biscuit
9. Half Moon Mini Snack
10. Romany Creams
11. Chocolate Peanut clusters
12. Homemade Cornflakes
13. NuttiKrust Biscuit
14. Banana Bread
15. Carrot Cake
16. Banana Cake
17. Jam Tart
18. Vanilla Muffin
19. Closing Remark

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 YOGHURT SCONES
Ingredients
 8 cups cake flour
 8 tsp baking powder
 ½ cup sugar
 ¼ tsp (pinch) salt
 1 tsp baking soda
 330g margarine
 250g yoghurt
 2 eggs
 1 tsp vanilla essence
 2 cups liquid milk

Procedure:
1. Preheat your oven to 200ºC.
2. In a bowl sift flour, baking powder, soda, sugar and salt.
3. In another bowl, add eggs, yoghurt, liquid milk, vanilla essence and
whisk.
4. Add the cold margarine into the flour and rub until it resembles
crumbs.
5. Add the wet mixture in step 2 to the flour mixture and mix. Don’t over
the dough.
6. Flatten the dough with a rolling pin and cut in desired shape or in
circles using a cookie cutter.
7. Place them in your lined pan and brush the top with egg yolk
(optional).
8. Place in your already preheated oven and bake for about 15mins or
until golden brown
Tip: For flaky, soft and buttery scone, make sure all wet ingredients
are cold.

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 PLAIN SCONES
Ingredients
 7 cups cake flour
 7 tsp baking powder
 4 eggs
 1½ cups of sugar
 1 tsp vanilla essence
 2 cups liquid milk
 400g margarine (cold)
 Pinch of salt

Procedure
9. Preheat your oven to 200ºC.
10. In a bowl sift flour, baking powder, sugar and salt.
11. In another bowl, add eggs, liquid milk, vanilla essence and whisk.
12. Add the cold margarine into the flour and rub until it resembles
crumbs.
13. Add the wet mixture in step 2 to the flour mixture and mix. Don’t over
the dough.
14. Flatten the dough with a rolling pin and cut in desired shape or in
circles using a cookie cutter.
15. Place them in your lined pan and brush the top with egg yolk
(optional).
16. Place in your already preheated oven and bake for about 15mins or
until golden brown
Tip: For flaky, soft and buttery scone, make sure all wet ingredients
are cold.

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 SOFT SCONES
Ingredients
 Flour – 4 cups
 250g margarine
 ½ cup vegetable oil
 4 tsp baking powder
 1 tsp vanilla essence (optional)
 1 cup icing sugar
 ¼ cup powdered milk

Procedure
1. Preheat your oven to 200ºC.
2. In a bowl sift flour, baking powder, powdered milk and icing sugar.
3. In another bowl, add the oil and vanilla essence and whisk.
4. Add the cold margarine into the flour and rub until it resembles
crumbs.
5. Add the wet mixture in step 2 to the flour mixture and mix. Don’t over
the dough.
6. Flatten the dough with a rolling pin and cut in desired shape or in
circles using a cookie cutter.
7. Place them in your lined pan and brush the top with egg yolk
(optional).
8. Place in your already preheated oven and bake for about 15mins or
until golden brown
Tip: For flaky, soft and buttery scone, make sure all wet ingredients
are cold.

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 3 INGREDIENTS BISCUIT (COOKIES)
Ingredients
 500g margarine
 5 cups flour
 1 cup icing sugar

Procedure
1. Mix the margarine till its creamy, then add the icing sugar and
mix till they are perfectly combined.
2. Add the flour little-by-little and mix till it’s perfectly mixed till
they are perfectly combined.
3. Scoop the dough into a piping bag, use any nozzle of your
choice and pipe out the dough onto a greased pan in your
desired shapes/pattern and size.
4. Place into a preheated oven and bake at 150º for about 25mins.

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 6 INGREDIENTS BISCUIT
Ingredients
 500g margarine
 4 tbsp custard powder
 1 cup cornstarch
 1 cup icing sugar
 4 cups flour
 1 egg

Procedure
1. Mix the margarine, icing sugar, custard powder, cornstarch, and
egg together.
2. Add the flour little-by-little till they are perfectly mixed.
3. Scoop the dough into a piping bag, use any nozzle of your
choice and pipe out the dough onto a greased pan in your
desired shapes/pattern and size.
4. Place into a preheated oven and bake at 150º for about 25mins.

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 DIGESTIVE BISCUIT
Ingredients
 3½ cups wheat flour
 ¾ cup of sugar
 2 tsp baking powder
 250g margarine
 ¼ salt (don’t add if you are using
salted margarine or butter)
 5 tbsp whole milk

Procedure
1. Mix the margarine and sugar till it’s creamy and fluffy.
2. Add the baking powder and salt to the wheat flour and sieve
into the creamed butter and sugar, then mix very well.
3. Add the whole milk and mix.
4. You can either cut the dough or use a piping bag and pipe them
into your desired shape and size.
1. Place into a preheated oven and bake at 150º for about 25mins.

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 HALF MOON MINI SNACK
Ingredients
 1 large egg
 1 cup flour
 5 tbsp sugar
 Pinch of salt
 2 tbsp evaporated milk
 Pinch of cinnamon or nutmeg

Procedure
1. Crack the egg into your mixing bowl, add the sugar, and mix till
they are perfectly combined.
2. Add the flour, milk and mix till your dough is ready.
3. Roll out your dough on your work surface using a rolling pin.
4. Get an object that has a moon shape and cut your dough.
5. Heat your vegetable oil and fry till its golden brown.

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 ROMANY CREAMS
Ingredients
 3 tsp cocoa
 250g unsalted butter, at room
temperature, chopped
 1 cup (230g) caster sugar
 2 1/4 cups (185g) desiccated coconut
 2 cups (300g) plain flour
 1 tsp baking powder
 150g milk chocolate, roughly chopped

Procedure
1. Preheat the oven to 180°C and line 2 large baking trays with baking
paper.
2. Combine cocoa powder and 1/4 cup (60ml) boiling water and set
aside. Beat the butter and sugar until pale and creamy. Add the cocoa
mixture and beat to combine. Fold in the coconut, then sift together
the flour and baking powder, and fold into the mixture until well
combined.
3. Roll large teaspoonfuls of the mixture into balls and arrange on the
prepared trays. You should end up with around 60 biscuits. Lightly
press the tines of a fork on the top of each ball and bake for 15-20
minutes until golden, then allow to cool.
1. Melt the chocolate in the microwave or in a double-boiler until just
melted and still thick. Stir until smooth Use the melted chocolate to
sandwich the flat sides of the biscuits together.

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 CHOCOLATE PEANUT CLUSTERS
Ingredients
 200g dark chocolate
 80g peanut butter
 350g unsalted fried peanuts
 250g white chocolate

Procedure
1. Put the pieces of dark chocolate, white chocolate and peanut
butter in a pan and cook on low heat for about 15 – 20 minutes
stirring occasionally.
2. After 15 – 20 minutes bring it down add the peanuts and stir.
3. Line your baking tray with baking paper, scoop out your
mixture, and start pouring it on the tray in little portions.
4. Cover them with nylon wraps and place in the freezer for about
1hour.

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 HOMEMADE CORNFLAKES
Ingredients
 12 cups yellow/white corn
 ½ cup of sugar
 1 tbsp of salt
 1 tbsp malt or vanilla extract

Procedure
1. Remove dirt from the corn and crush them.
2. Cook the corn.
3. Add sugar, salt and extract.
4. Blend the corn again a little more.
5. Place a baking paper on your work surface and roll out the
blended corn in a thin layer.
6. Lift the rolled out corn with the parchment paper, place them
on a rectangular baking pan and toast in the oven.
7. After toasting, crush the toasted corn flacks.
8. Your corn flakes is ready, enjoy.

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 NUTTIKRUST BISCUIT
Ingredients
 1 cup flour
 1 cup desiccated coconut
 125g margarine
 1 cup oats
 1 tsp baking powder
 ¼ tsp salt
 2 tbsp golden syrup
 ¼ cup powdered milk
 1 tsp vegetable oil
 ¾ cup castor sugar
 1 tsp caramel essence
 1 tsp bicarbonate of soda

Procedure
1. Preheat oven to 180º C or 356º F.
2. Line a baking tray with baking or parchment paper and set aside.
3. Make sure the butter or margarine is at room temperature.
4. Pour the oats and desiccated coconut into the blender.
5. Blend until fine powder consistency (some won’t crush, but that’s fine).
6. Put the butter or margarine into a mixing bowl and add the castor oil to it.
7. Use an electric mixer or wooden spoon and cream together.
8. Add the vegetable oil, caramel essence, and golden syrup.
9. Mix them till they are combined.
10. Add the flour, powdered milk, salt, baking powder & the bicarbonate of soda.
11. Add the blended oat and coconut.
12. Use a spoon and mix them together.
13. Mold the dough in your desired shape and sizes.
14. Place them onto the prepared baking tray and flatten them a little.
15. Place into the preheated oven and bake for 15 minutes until golden.
16. Allow to cool and enjoy.

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 BANANA BREAD
Ingredients
 4 ripe bananas
 1 cup brown sugar
 3 eggs
 ½ cup melted butter or margarine
 ¼ cup plain yoghourt or liquid milk
 1 tbsp of vanilla
 2 cups flour
 1 tbsp baking powder
 1 tsp cinnamon or nutmeg
 Pinch of salt if your butter or
margarine is not salted

Procedure
1. In a clean bowl, mash the bananas.
2. Add the sugar, egg, and mix.
3. Add the butter or margarine, plain yoghourt/ liquid milk, vanilla and
mix.
4. In a separate bowl, mix the flour, baking powder, salt, nutmeg or
cinnamon together.
5. Add the mixture of dry ingredients to the mixture of wet ingredients
and mix them together till they are perfectly combined and smooth.
6. Grease your baking pan, fold the dough and place it into the baking
pan.
7. Cover and allow it to rise for about 15-20 minutes in a warm place.
8. Place it into your already preheated oven and bake at 170º for
40mins.

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 CARROT CAKE
Ingredients
 2 cups flour
 1 tsp baking powder
 3 eggs
 250g melted butter or
margarine or vegetable oil
(250ml)
 1 cup sugar
 Pinch of salt if your butter or
margarine isn’t salt
 Grated carrot
 Any flavor of your choice
 1 tsp baking soda

Procedure
1. In a clean bowl, crack in your eggs, add sugar, and mix till
creamy.
2. Add the butter or margarine or oil and mix again.
3. Sieve in the flour, baking powder, baking soda and salt mix.
4. If you are using an electric hand mixer, don’t over mix it.
5. Add the grated carrot, flavor and fold-in (mix).
6. Line your pan with baking paper, pour in the batter, and baked
at 180º.

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 BANANA CAKE
Ingredients
 4 ripe bananas
 250g butter
 150g sugar
 5 large eggs
 150g flour
 1 cup liquid milk
 1 tsp baking soda
 1 tsp baking powder

Procedure
1. Preheat your oven to the appropriate temperature (usually around 180°C or
350°F) and grease a cake pan.
2. In a large bowl, mash the ripe bananas until smooth.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before
adding the next.
5. Add the mashed bananas to the butter mixture and mix well.
6. Gradually add the flour, mixing until just combined.
7. Add the baking powder and baking soda to the liquid milk, stir, and then
pour the mixture into the cake batter. Mix until everything is well combined.
8. Pour the batter into the greased cake pan and smooth the top.
9. Bake in the preheated oven for about 45-50 minutes or until a toothpick
inserted into the center comes out clean.
10. Once baked, remove the cake from the oven and let it cool in the pan for a
few minutes before transferring it to a wire rack to cool completely.

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 JAM TARTS
Ingredients
 7 cups flour
 7 tsp of baking powder
 500g margarine
 2½ cups of sugar
 7 eggs
 225g mixed fruit jam

Procedure
1. Mix the margarine and sugar till the mixture is creamy.
2. Beat the eggs and vanilla essence then add to the above
mixture.
3. Add flour and baking powder, and use your hand to knead the
dough till all the ingredients are perfectly mixed.
4. Grease a rectangular or square pan.
5. Divide the dough into two.
6. Press the first halt into the pan and spread the jam on it
gradually.
7. Add a little flour to the remaining dough and knead till the
dough is stiff and can be grated to cover the jam completely.
8. Bake in a preheated oven at 180º for about 30 – 40 minutes.
9. After baking, allow to cool down a little and cut as desired.

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 VANILLA MUFFINS
Ingredients
 2 cups flour
 ½ tsp salt
 1 tbsp baking powder
 2 tbsp sugar
 1 egg, slightly beaten
 1 cup milk
 ¼ cup melted butter or
margarine

Procedure
1. Preheat your oven to about 180º
2. Grease the muffin pans with butter.
3. Mix the flour, baking powder, salt, and sugar together in a large
bowl.
4. Add the egg, milk, butter, and stir.
5. Don’t mix the batter till smooth.
6. Spoon the batter into the already greased muffin pans, filling
each cup to about two-third full.
7. Bake for about 20 – 25 minutes each.

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I want to congratulate you for investing in
yourself by purchasing this snacks making
manual.

Always follow the recipe and steps at all times,

because the quality of your product and the
results promised in this book depend solely on
them.

Remember, practice, they say, makes perfect.

Practice! Practice! Practice!!!

If you have questions, you can reach me via any

of the following:

Facebook: @nemeskitchen
WhatsApp: +2349047581620
Email: [email protected]

Good luck.

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