Almond Chocolate Cookies

This almond chocolate cookies has been in my baking list for month until recently I decided to bake. If you notice I seldom bake cookies, more on cakes and others. Reason because my house is full of biscuit and cookies which my mum like to buy those factory biscuit and store at home. 

 

I came across this cookies years ago where my manager bought a jar of this chocolate almond cookies from a bakery shop. I try it and immediately I love it. She actually bought 2 different cookies but everybody (my colleague) target this, the other jar still remain half full while this almond cookies already empty. See how delicious this cookies are.

I modify some of the ingredient, I added some almond flour which the original recipe didn't yield. This cookies so tasty, I like the cocoa taste with the slices of almond give the crunchy texture. Add slightly more almond slides if you are a almond lovers. I want to try other flavour using the same recipe for next attempt.

*Recipe source: http://mintyskitchen.blogspot.com.au/2013/01/chocolate-almond-cookies.html
*I halve the recipe.
 
Ingredient:

• 125g butter
• 90g icing sugar
• 120g plain flour
• 55gm almond flour
• 25g cocoa powder
• 25gm bake chocolate (melted)
• 75g almond flakes
• 1/2 egg (Or alternative u can use a small egg)
• 1/4 tsp vanilla extract

Method:

1. Using a whisk cream the butter and icing sugar until light and fluffy.
2. Beat in egg and vanilla extract, mix until combined.
3. Sift together flour, cocoa powder and almond flour. Fold into the butter mixture.
4. Add in the melted chocolate and almond flakes and combine to form into a dough.
5. Prepare a 7 x 7 inch baking tray. Lay out a cling wrap slightly bigger than the baking tray, overflowing the cling wrap at the sides of the baking tray. Place the cling wrap in the tray nicely and fix well to the sides.
6. Drop the dough onto the prepare with cling wrap baking tray. Wrap it up with the overflowing sides of the cling wrap.
7. Pat the dough down flat and spread it evenly.
8. Chill the dough overnight or freeze for 2 hours.
9. Slice the dough into rectangle square and chop (yes, chop with a very sharp knife quickly while the dough is still hard) into 3mm thickness.
10. Lay cookie dough onto baking sheets leaving spaces in between.
11. Bake in preheated oven at 175°C for 18-20mins or until golden brown.
12. Stand cookies on the pan for 2-3 mins, then let to cool completely on a wire rack and store them in an air-tight container.

Almond Cookies 2

It's been so long since I have sink my palate into this fragrance and tangy almond cookies.

This is really a good recipe, the cookies texture is soft and sandy with a touch of salt that make you can't stop at one. Even my dad like it very much too and some of my colleague said they can't stop at eating one. I'm so glad that many people give this cookies a thumps up!

This surely is a good keeping recipe for my CNY goodies list. Perhaps I will bake it again because this cookies is so addictive.

*Recipe source: http://my-sweet-hut.blogspot.sg/2010/01/cny-almond-cookies.html

Ingredient:

• 120g ground almond (Sift until super fine, those bit and pieces that can't sift through keep aside)
• 95g caster sugar 
• ¼ tsp salt 
• 180g plain flour (I use cake flour as I run out of plain flour)
• 1 tsp baking powder 
• 1 tsp baking soda 
• 122ml cooking oil (I used canola oil)
• 1 egg yolk (Beaten and mixed with a few drops of oil, for glazing)

Method:

1. Sift ground almond, caster sugar, salt, plain flour, baking powder, baking soda and mix together.
2. Combine cooking oil and the dry ingredients in a mixer, mix at lowest speed to form a dough (about 30 sec to 1 min).
3. Scale the dough at 7 gm each and roll them into ball. Arrange each ball on lined baking trays and glaze the top surfaces.
4. Bake in a preheated oven at 180°C for 18mins or until lightly browned. Cool well before storage.

Buttery Cornflakes Cookies

Do you prefer cornflakes match with fresh milk or cornflakes make into cookies? For me I like cornflakes makes into cookies.

As the CNY festive period is around the corner, wherever I go I will be able to saw lot of different types of cookies wonder in my eyes and it turn my mood inwards making cookies too. Making and baking the cookies myself is much much cheaper compare from buying from the commercial.

I will try not to make those too complicated and arduous cookies because I'm lazy to spend time and effort making it. Heehee... Example like pineapple tarts, you have to slice & cook the pineapple and make sure is not too sweet nor too sour and be careful not to burn the pineapple while frying it etc...
For those high challenge task, I will rather buy from the commercial.

 
I choose this simple and easy tasks, cornflakes cookies. It doesn't require many ingredients and is fast and easy to make.

The cookies is very crispy and soft in the inside but the cornflakes is too much that it cover away the buttery dough. Is my fault because I thought more cornflakes will give me the crispy punch. Hmm I will reduce the cornflakes for the next batch and shall see if the texture will be better.

*Recipe source: http://my-sweet-hut.blogspot.sg/2011/01/cny-cornflake-cookies.html
*I reduce the portion into halve.

Ingredient:

• 125g butter
• 83g caster sugar
• 1 egg
• 50g cornflakes (crush lightly)
• ½ tsp vanilla extract
• 155g plain flour 
• 1 tsp baking powder 
• A pinch of salt 
• 100g lightly (Crush cornflakes into smaller pieces for coating)

Method:

1. Cream the butter and sugar till light and fluffy (3 mins)
2. Add in the eggs, vanilla extract and beat well.
3. Fold in sifted flour, baking powder and salt and then add in crushed cornflakes.
4. Chill the batter in the fridge for about 20-25 mins.
5. Lightly roll them into balls and coat them with the crushed cornflakes.
6. Place them onto paper lined baking trays, about 1 inch apart as they will expand a little while baking.
7. Bake in a preheated oven at 180*C for about 20-22 mins, or till light golden brown.
8. Let them cool on the baking tray for about 30 mins before storing in air-tight container.

Almond Crisps

As Chinese New Year is approaching, there are lots of food goodies selling around. Almost everywhere I go, I will be able to see one store selling those CNY cookies. I happen to saw this almond crisps in a bakery shop near my office area and the nice lady give me a try of this crispy cookies. Oh this is really crispy and yummy, I like the crispy texture and the fragrant almond smell. But in the end I didn't purchase any from the shop, I thought of bake it myself.

It does not require a lot of ingredient to bake this cookies but it require time and is time consuming. Because to achieve the crispy texture, you have to spread the batter as thin as possible and make sure there are no overlapping of almonds.

For the first and second batch, I didn't bake well. I just bake for 8 minutes and remove from the oven when I saw the side started to brown and the center is still remain white colour. I give a try after it cool down, the side is crispy but the center is hard.

For the third batch, I bake it slightly longer for 10 to 12 minutes. This time mostly of the area are cover in brown. Again I let the crisps cool down and give a try, finally this is the correct texture it should be. Crispy crispy!

So to achieve the crispy texture, you have to make sure that the cookies is bake until brown in colour and if possible try not to have the white portion around. The white portion mean is still under bake and is hard to chew. You may turn down the oven temperature to get the cookies fully brown, high temperature might burn the cookies.

I have no idea why the cookies turn harden after a few days, not sure is it because I did not seal tight the container. Anyway you may reheat the crisps for a few minutes in a oven to make it crispy again.

*Recipe source: http://food-4tots.com/2011/05/18/almond-crisps/2/

Chocolate Chip with Oats Cookies

I have a very bad habit, I like to buy and buy baking ingredient and left it in the fridge and cabinet after using once or twice. Recently I realise that my oven and ingredient have been ignored, so I do a checking on the expiry date of the product than knew that I cannot keep any longer, the ingredient is going to said goodbye soon.

So of course not to waste, I look for recipe that can fully utilise my soon expiry ingredient. I found this awesome recipe from Happyhomebaking. I think this is the best oats cookies I have even make. It doesn't taste awful at all, as many people cannot accept oats due to the tasteless and dry texture. Chocolate play a very important role for this recipe, the combination of the chocolate with oats make the cookies taste sweet but not overly sweet and pair with the chunky of walnuts, perfect!

 

This is a must try recipe and I will keep this "must" re-bake again in my list. Thanks to happyhomebaking for sharing shall a awesome recipe. ^^

 

*Recipe source:

http://happyhomebaking.blogspot.sg/2010/05/can-you-bake-me-some-cookies.html

 

Ingredient:

·         90g butter, softened at room temperature

·         25g caster sugar

·         25g brown sugar

·         1 egg (weights about 60g with shell), lightly beaten

·         1 teaspoon vanilla extract

·         ¼ teaspoon salt

·         100g plain flour

·         100g oatmeal or roll oats

·         50g walnuts, chopped

·         60g mini chocolate chips

 

Method:

1. Preheat oven to 190°C. Line baking trays with parchment paper.
2. With a manual whisk, cream butter and sugar in a mixing bowl until the mixture turns pale and fluffy.
3. Dribble in the egg gradually. Mix well after each addition. Add in salt and vanilla extract, mix to incorporate into the batter.
4. Sift the flour over the batter, fold in with a spatula.
5. Add oatmeal, walnuts and mini chocolate chips. Mix well with the spatula.
6. Drop tablespoonfuls of the cookie dough onto the prepared baking tray. Leave some space between the cookies to allow for spreading.
7. Bake for 8~10 mins or until golden. If necessary, rotate the baking tray halfway through the cooking time to ensure even browning.Transfer to a wire rack to cool completely. Store in air-tight containers.

 

Macadamia Nut Cookies

I didn't know what is macadamia nut till one day my colleague offers us her home-bake cookies - macadamia nut cookies. The first bite in my mouth make me wooow, this cookies taste awesome. I ask my colleague for the secret recipe and she told me she found on a online blogger who share the recipe. That's great, thanks to the blogger if not I wouldn't be so fortunate to chance upon such a awesome cookies.

The cookies has the kind of melt in the mouth texture with pieces of chunky and crunchy macadamia nut. For the coating I used the snow ball powder instead of icing sugar because icing sugar tend to melt off easily due to the humid weather in my country. As for snow ball powder can last rather long even I left my cookies in the room temperature for 3 days and it still maintain pretty well.

Each cookies size are large as I follow the recipe and weight each cookies at 15gm. It will expand a little bit more when baked so I would recommend to reduce the cookies size to maybe 10gm or lesser.

The cookies finish within one week, definitely I will bake again.

 

*Recipe source:

http://dailydelicious.blogspot.sg/2010/10/macademia-snowballs-lovely-delicious.html

 

 Ingredient:

• 120gm butter
• 40gm sugar
• A pinch of salt
• 170gm cake flour
• 60gm macademia nut
• Snow powder for coating

Method:

1. Preheat the oven to 170°C.
2. Chop the nut with the knife or place all the nuts in a zip lock bag and use a pork chop hammer and hit gently, make sure do not smash the nut into powder.
3. Beat the butter with sugar and salt until light, add the flour and beat with low speed until combine.
4. Mix in the nut with a spatula.
5. Divide the dough into pieces about 15g per piece, and roll into a ball. (15gm is quite a big size cookies, u might try to reduce to 10gm per piece instead)
6. Bake for 25 minutes.
7. Let the cookies cool completely before coating it with the snow powder.

Macadamia Biscotti

 

Do u find this cookies shade is interesting? The traditional biscotti should be pair with almond but I change it to macadamia because I like the nut. Actually macadamia taste is similar with almond if u notice. By the way Macadamia is way so much expensive than almond, I bought one pack (240gm) at supermarket cost me about $12 or more.

I didn't know Coffeebean sell Biscotti till recently I walk pass the cafe and saw it. Is not cheap, one piece sold at about $2 ++. This is my first time try the biscotti and also first time bake this. I was curious how the taste like so I give it a try and bake on this.

From the information I search, Biscotti is a crunchy and very dry biscuits. Indeed, the batch I made is very dry but not crunchy or crispy at all. This biscuit have to bake twice (both side) after cooling and cut into pieces.

I didn't like the batch that I bake, the biscuit is very dry and tasteless, the only thing I like is the nut.
Perhaps I should buy one piece of biscotti from Coffeebean and try to find out how the taste is like. 

Ingredient:

• 224gm flour
• 1 tsp baking powder
• pinch of salt
• 150gm sugar
• 2 eggs
• 1 tsp vanilla extract
• 100gm macadamia

Method:

1. Preheat the oven to 150°C.
2. Mix the dry ingredients together in a large bowl.
3. Whisk the eggs and vanilla extract together then stir into the dry ingredients.
4. Add the macadamia and stir them into the dough. The dough should be sticky.
5. Put some flour on your hands and the work surface than shape the dough into flat loaves 25cm long and 5cm wide.
6. Bake for 35 to 40 minutes until pale golden. Remove from the oven onto a chopping board and slice into thin pieces about 1 cm wide.
7. Lay the slices back onto the baking sheets and bake for 15 minutes. Turn over each slice and bake for another 15 minutes or until the slice are golden brown.
8. Remove from the oven and allow to cool and store in an airtight container.
9. The biscotti can be keep for a couple of weeks.
    

Happy Birthday WT

This green tea cookies is specialty make for my girlfriend birthday. Our friend-ship has been running for 17 Years! And I believe and hope our friend-ship will keep on running till we old. We knew each other thorough primary one and we have been in the same class for 6 years, but we will separated after secondary school however we did not lost contact. I really treasure our friendship rather I would said sister-ship. She more than a friend to me, not just a simple friend.

She love anything that make of mint and green tea. We share the same taste buds, I love green tea too but I dislike mint. I don't like the taste of mint, I don't know why but I just can't accept it.

The instruction given is to roll the dough into a log but the dough keep crack and it's very difficult to cut the logs into thick rounds shape. In the end I gave up and was thinking how to cut out a beautiful round shape cookies as I do not have a round cookies cutter.

I was searching high and low in my kitchen and tadah, I got an idea of using my donut cutter and cut out the round shape, I use the center round part of the cutter. The donut cutter is shown on the top picture.

The green tea taste is fabulous and the cookies is just right of crisp but I find it quite sinful because the ingredient contain lots of butter and sugar.  If you are a green tea lover, give it a try and make this cookies.

*Recipe source:
http://www.amazon.com/Okashi-Treats-Sweet-Made-With/dp/9812617809/ref=sr_1_1?ie=UTF8&qid=1344949245&sr=8-1&keywords=okashi

Ingredient:

• 240g Pastry flour or Top flour
• 15g Green tea powder
• 150 unsalted butter
• 130g Icing sugar
• A pinch of salt
• 2 Egg yolk

Method:

1. Sift flour and green tea power together twice. (I sift 3 times)
2. Beat butter, icing sugar and salt until soft and creamy. Add egg yolks and mix well. Add flour and green tea powder mixture and fold in with a spatula. Cover dough with cling film and chill in refrigerator for about 15 minutes.
3. Divide chilled dough in half. Place a portion of dough on a large sheet of parchment paper, then shape it into a log about 3.5cm in diameter. Wrap log with parchment paper. Repeat with other portion of dough. Refrigerate dough until firm. If not using immediately, wrap with cling firm and freeze. Cookies dough can be kept for up to 2 months in the freezer.
4. Preheat oven to 150°C. Cut logs into 7-mm think rounds. (I use the donut cutter unstead of cut out the logs)
5. Place cookies on a baking tray lined with parchment paper. Bake for about 25 minutes, then remove and leave to cool on a wire rack before serving.
6. Store cookies in an airtight container at room temperature for up to 10 days.

Happy National Day

Happy National 47th Birthday to Singapore. I have been to the national parade for 2 times only but is not on the actual day, hey at least I went before. Anyway hopefully today I will be able to watch the firework live at the area near the parade. The most memorable part for me is the firework, definately worth to watch it LIVE.

Now is the berry season, there are lots in the supermarket. I bought some and kept in the freezer, just in case I have inspiration to make something sweet with this berry. I saw one recipe from Sweethappylife and I was attracted by the ingredient it used. Perfectly what I was looking for an healthy snacks, blueberry oatmeal cookies. 





The texture of the cookies is soft not the crunchy type. I bought one tin of the cookies to office and share with my colleague, they will asking how come the cookies is soft, after one another when I was offering individual. I guess it might be because of the oats and wholemeal flour. The taste is just good and not so sweet, soft and chewy.



Wish everyone have a enjoyable holidays. =D

*Recipe source:

http://www.sweethappylife.com/2012/easy-family-recipes/desserts/blueberry-oatmeal-cookies/

Ingredient:

• 1 cup old-fashioned rolled oats
• 1/2 cup whole-wheat flour
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 large egg
• 1 tablespoon milk
• 2 teaspoons pure vanilla extract
• 1/2 cup packed light brown sugar
• 1 cup fresh blueberries

Method:

1. Preheat your oven to 170°C and line a cookie sheet with parchment paper.
2. In a small bowl combine the oats, flours, salt, cinnamon and baking soda.
3. In a medium bowl combine the butter, egg, milk, vanilla extract and light brown sugar.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries. Spoon heaping tablespoonfuls of dough onto the lined cookie sheet, spacing the cookies about 2 1/2 inches apart.
5. Bake for 10-14 minutes until the edges are set and the cookies are beginning to brown but are still soft, puffy and underdone. Bake cookies one sheet at a time.
6. Let cookies cool on the baking sheet for 10 minutes. Serve warm or store in an airtight container for up to 2 days once the cookies have cooled completely.

Cranberry Shortcake Cookies

It has been a hot trend recently at my office as two of my colleague hooked up in baking. And we are the lucky ones who get the cookies, cake and pastry to try.
One of my colleague who just started attract to baking is getting progress on making the cookies, I love the cookies that she bake. So yummy..  
I bought a box of dried cranberry few month ago and didn't know what to do with it as I can't finish so I decided to made into cookies.

Ingredient:

1 cup berry (chop or blend into small pieces)

113g butter

50g sugar

2 Egg Yolks

188gm flour

Pinch of salt

½ tbsp of milk

Method:

1. Beat together the butter and sugar until pare and creamy
2. Add the egg yolk one at a time, beating well after each addition
3. Add the flour, salt and dried cranberry and the milk, beat until the ingredient are just started to come together
4. Stop the mixer and finish mixing the dough with hands on a work surface.
5. Divid the dough into two potion and flatten into a disk (circle) shape and cover with cling wrap, refrigerate for at least 2 hour or overnight
6. Cut out cookies with your desired cookies dough cutter and bake at 170°C for 10-12 minute or until just golden brown around the edges

Almond Cookies

Time really flies, not even a month and Lunar Chinese New Year is approaching. During chinese new year, i definitely will not miss my flavour goodies like pineapple tarts, almond cookies and love letter.

For love letter, i prefer the Taiwan/Hong Kong style. The texture is different from the local love letter, their version is thicker.

The almond cookies i have made, i would said it taste nice but is not the kind of melt once u serve into your mouth. Is rather more crispy. I quite satisfy with the end product.

Ingredient:

• 100gm icing sugar
• 250gm plain flour
• 1 tsp baking soda
• 1 tsp baking powder
• 50gm ground almonds
• ¼ salt
• 150 ml corn oil
• 1 tsp vanilla essence

Method:

1. Sift flour, icing sugar, baking soda and baking powder into a mixing bowl.
2. Combine the grounded almonds and salt.
3. Add the vanilla essence and corn oil till it becomes soft dough.
4. Roll it out and cut into desired cookie moulds.
5. Place on a baking tray and bake it in a preheated oven at 175ºC for 10 to 12 minutes
6. Allow to cool and store it in a airtight container.

Chocolate Cornflakes

I didn't know cornflakes coat with chocolate is that wonderful. My ex-colleague offer me one of this when she make it herself and i ask her what is the recipe. She told me just coat the cornflakes with the chocolate, that simple.

I really thought that just melt the chocolate but not really truth, i melt the chocolate and the chocolate is very thick and is not smooth. I added the butter but still the same, just nice my mum walk over and ask me what i doing and i told her. She told me that u need to add some milk, so i follow her instruction and hey the chocolate become smooth. Oh thank god.

There is no recipe for this as i didn't measure the ingredient. The ingredient i use is chocolate, butter, milk and cornflakes.

Sesame Cookies

Do you enjoy sesame paste (芝麻糊) ?
Honestly i don't in the past but now i enjoy my sesame paste very much.

Have ever heard from your older generation said that black sesame helps to restore, grow thick and darken your black hair. This is truth from what i research from it, as black sesame contain the nourishes which are required for black hair (Asian people like me).

Recently I bought a book, name "Okashi" during the Popular bookfair. I love this book very much as it suit my ideal of baking recipe. Since the packet of black sesame seed have been sitting in my kitchen for month and i think i should do something to it. Flipping through my baking book and tadah, i found this sesame cookies from Okashi book.

The recipe call for white and black sesame but i only have black sesame so i omit the white sesame. If you want to have a black, shiny, healthy black hair remember to consume black sesame.

*I was wondering if consume white sesame will it produce more white hair? >.<

Black Sesame Ingredient:

• Pastry flour or Top flour 220g
• White sesame seeds 50g
• Black sesame seeds 50g
• Unsalted butter 100g (Softened)
• Icing (confectioner's) sugar 100g
• Salt 1/8tsp
• Egg yolks 40g (About 2 eggs)

Method:

1. Sift flour. Without preheating oven, bake white and black sesame seeds at 150°C for 10-15minutes, Set aside to cool.
2. Beat butter, icing sugar and salt until soft and creamy. Add egg yolk and mix well.
3. Add flour and sesame seeds and fold in with a spatula.
4. Divide dough in half. Transfer each half to a piece of parchment paper. Wrap dough in cling firm and chill in the refrigerator for at least 3 hour or overnight.
5. Preheat oven to 160°C.
6. Shape your desired cookies shape. Place on a baking tray lined with parchment paper.
7. Bake for about 12 minutes or until golden brown.
8. Let cool on a wire rack.
9. Store cookies in an airtight container to keep them crisp.  

Chocolate Mint Pillow Shortcake

It's WT Birthday. I didn't get to celebrate her actual birthday on that day because of my exam, so we meet on the next day at Nex Mall.

We have our dinner at Siam Kitchen (Thai Restaurant) as i bought the voucher at Bigdeal which worth $20 at $10 net. Is a steal. =/ After all i would said the food is not really that fantastic.

Wei Ting didn't eat much as she do not have the appetite and already not feeling well the past few day but i glad she is recover today.  

We are friend since primary one till now! It's been 16 years of friendship and i really treasure it very much. Still counting our friendship...

Been her buddy for years and of course i know that her favor food MINT, anything with mint will please her. She's a easy content girl. So i decided to make a chocolate mint shortcake for her birthday gift.

As the chocolate mint is not enough so i decided to use the cookies cutter for the rest of the dough and dip with the chocolate.

She told me she like it very much and even her family also find the cookies is nice. I really happy that they enjoy my home make product. Hehe..

Here is the end product with decoration on the tin cover.

   

Shortcake center fill with Andes Chocolate Mint

Ingredients:

• 350gm plain flour
• 227gm unsalted butter
• 1 large egg
• 1 tsp vanilla extract
• 1/4 salt
• Andes creme de menthe thins
• semisweet chocolate chip

Methods:

1. Sift the flour and salt together and set aside
2. In a large bowl, beat the butter with electronic hand mixer at low speed first and slowly to medium speed until the butter become creamy
3. Add in the sugar and beat until smooth or until sugar is incorporated
4. Lightly beat the egg. Add in the vanilla extract and abit of the egg wash, beat at low speed for one minute, pour another bit of egg wash and do the same step. (Divide the egg wash into 3 times)
5. Add in the flour mixture and beat at low speed and increase to medium speed until all incorporated
6. Wrap in plastic wrap and chill the dough in the refrigerate until firm.
7. Wrap the andes chocolate mint with the dough in the centre.
8. Pre-heat the oven to 175 C. Bake the cookies for 10 to 12 minutes. Cool on wire racks.

Peanut Cookies

This peanut cookies is especially make for my colleague who is my neighbour PE sitting on my right side with a small window (glass) apart from me. As i was leaving KN (company) so i decided to make some cookies as a farewell gift for her. In the office we really get along very well, we talk alot and share both experience with each other. She is a very quiet, soft spoken and a very sweet girl with no temper. To me she more like a friend than a colleague. I hope i can meet her out again. Her husband is really lucky to have her as wife. ;) Anyway i wish her all the best.

About my cookies, as this is the first time i making an crispy (it is hard to me) cookies. I didn't know that cookies added baking soda will expand. I use a cookies cutter, cut out the shape send into the oven after a few minute when i check back and i discover that my cookies expand and also out of shape. After that i realise that is no point using cookies cutter so i make it into small dough ball and placing each dough a distance away if not after the baking, cookies will stick to each other. I don't really like crispy or hard cookies, it make my gum pain.

             Recipe from 500 cookies book

Ingredient:

- 200g plain flour

- 1/2 tsp baking soda

- 115g unsalted butter

- 100g caster sugar

- 100g unrefined light brown sugar

- 1 egg

- 225g crunchy peanut butter

- Pinch of salt (I omit as peanut butter is already salty)

Method:
- Sift the flour and baking soda together

- In a separate bowl, beat the butter and sugars until soft and creamy

- Combine the egg, flour mixture & peanut butter

- Add the butter and sugar mixture and mix until smooth

- Pre-heat the oven to 160C

- Shape the dough into 3cm balls and place them 5cm apart on baking sheet. Bake for 15 min or until golden

- Remove from the oven and allow to cool on the wire rack. Cookies can store for up to 5 days.

Cho-dip Heart Cookies

Recipe from my 500 cookies book.

Last Sunday is my last facial session with my delicate beautician Karen as i have finish my facial package. So i decided to make some cookies for her as a farewell gift. She is my second favour beautician i have even met so far with passion in their job with the customer.

I would like to talk more about her. She is really a nice nice beautician i have even met. The time when i go for my regular facial when i was still using my sister package with adonis and she is the one who help me with the facial. What a coincidental when i go for my 2nd and 3rd, Karen is the one doing facial for me. And slowly we talk alot alot and she told me alot of her life experience when she will in her youthful time.

She is Malaysian but converted to Singaporean and i can see that she is really proud to be a Singaporean as she told me she is proud and honour to collected her pink IC.

I enjoy my facial whenever Karen is my beatician for the day, i feel less painful when doing the extraction as she will keep talking to me and make me join in the conversation so i don't focus on the painful part. She will do a thorough job, extracting all the pimple and blackhead from my face unlike some other beautician will not be so hardworking. She doesn't mind the time doing facial for me, usually my session with her last about 2.5 hr and the longer is 3hr. wahaha.. maybe we chat too much..

If i will sign back my package with adonis, i hope she still around with adonis. It is really hard to find a well skilled beautician like Karen. Hope i have faith to meet her again, she will always be in my memory.

I give some to LY and my elder sister family.

LY comment - some of the cookies is soft and some is crispy. (I think maybe be the cookies thickness uneven and the baking time too short)

Surprisingly my brother-in-law finish all the cookies.  

Ingredients:

• 175g unsalted butter
• 200 g icing sugar
• 1 1/2 tsp vanilla essence
• 375 plain flour
• 1 egg
• 1 egg yolk

For Chocolate dipped cookies:

• Semisweet chocolate chip

Method:

1. Always remember to sifted the flour.  
2. with a hand mixer, beat the butter until smooth and creamy. Add in the sugar and vanilla extract and beat until smooth. (I follow the book by combine the butter, sugar and vanilla essence beat in a bowl, which i think it is not good. The sugar didn't dissolve or combine well with the butter, it has small lump of sugar around.)
3. Add in the flour, egg and egg yolk into the butter and sugar mixture and beat until incorporated.
4. Wrap in plastic wrap and chill the dough in the refrigerate until firm.
5. Pre-heat the oven to 175 C. Roll out the dough into 6mm thick.
6. Cut out cookies with cookies cutters. Place the cookies on the baking sheets and bake for 10 to 12 minutes. Cool on wire racks.
7. Place the chocolate chip in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, turn off the fire. Add some chocolate chip and stir with  a wooden spoon until it has completely melted and is smooth. Taking one cookies at a time, dip one end of each cookies in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheet in the refrigerator for about 10 min or until chcolate has hardened.
8. Store in an airtight container last for 7 days. 

Meltaways Cookies

I starting to practice making cookies as i decide to make a Mint Cookies for WT  Bday present. Her favour food is mint, anything with mint can please her. <=

I bought a book call 500 cookies, Philippa Vanstone. I haven't try out any of the recipe in the book yet hence i took a recipe call Shortbread cookies from Joyofbaking as it provide the video guide.

I watch over & over the video many times to avoid failure and follow the step clearly, once again i would not make it the same as from the guide.

Actually i wanted to make this ---->








I follow the instruction ask to chill the dough for at least an hour or overnight, so i leave it over night in the fridge. Next morning i took out the dough and it is so soft and boggy, it is too sticky and it keep sticking to the roller and table i can't cut out the cookies shape with the mold. I gave up and decided to make it into ball and bake.


But end up become this ---->









Somehow it taste quite delicous, once u put inside your mouth and once bite it will melt.
摆乌龙，哈哈哈。
Quite happy as many people ate and try with good comment, at least is not wasted into the bin. ;p

Ingredients:

• 240 gm self raising flour
• 1/4 tsp salt
• 200 gm unsalted butter (Room Temperature)
• 60gm icing sugar
• 1 tsp vanilla extract

Method:

1. Whisk the flour with the salt.
2. With electric mixer, beat the butter until smooth and creamy (medium speed)
3. Add in the sugar and vanilla extract and beat until smooth and creamy (medium speed)
4. Pour in the flour into the mixer and beat until incorporated
5. I leave in the fridge for over night (Next time i will try without putting into the fridge and see the texture and taste will it be the same)
6. Preheat oven to 175 degrees C with the rack in the middle of the oven
7. Bake for about 8 - 10 minutes or until cookies are very lightly brown
8. Cool on a wire rack