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Nutella and nuts biscotti by Kyra Selina Tan

Ingredients

113g unsalted butter, at room temperature
120g granulated sugar
172g Nutella, at room temperature
3 large eggs, at room temperature
2 tsp vanilla extract
390g all purpose flour
1/2 tsp baking powder
1/4 tsp salt
75g hazelnuts/almonds, skinned, toasted & roughly chopped


Directions

Preheat oven to 350˚F and position rack in the centre of the oven
In the bowl of a stand mixer fitted with a paddle attachment (or in a medium bowl with a handheld mixer), cream together the butter and sugar until light and fluffy. Add the Nutella and mix until fully combined. With the mixer on medium-low speed, add the eggs, one at a time, until well blended, scraping down the sides of the bowl after each addition.
In a medium bowl, whisk together flour, baking powder and salt. Add the dry ingredients to the wet mixture all at once, and mix on low speed until there are no more patches of flour visible. Add the chopped hazelnuts and chocolate, and mix on low until incorporated. Remove the bowl …

Almond Biscuit by Genevieve Ngui

5 ounce Self Raising Flour
2 ounce ground almonds
3 ounce caster sugar
5 ounce butter

Rub-in method
Almond bits for decor
180 degree C @ 20 minutes



鸡仔饼 by Clarine Lin

Photo credit: Mama Jin Kitchen

Ingredients
450g flour (I use cake flour)
300g Sugar
10g Baking powder
180g Butter (Melted)
1tsp salt
50g Mince Garlic
200g White Sesame Seed
2 tbsp. Maltose
60g fermented Bean curd
1tsp pepper
2 egg
1 tsp dark soy sauce
1 tsp chicken stock powder
1 tsp 5 spice powder

method
1. mix all ingredient in a bowl.
2. on the baking sheet, using teaspoon scoop out small amount and press n roll flat n thin. (I using glass bottle wrap with cling wrap). using ring cookie cutter cut out the shape. repeat the step.
3. bake at 145c for 8min. watch the oven closely. it can burn easily.

Soh ta pia (苏打饼) / Sugar Soda Biscuits by Clarine Lin

By https://www.facebook.com/mamajinkitchen
Ingredients

Warm Water 140g
All Purpose Flour 300g
Baking Soda 3g
Yeast powder 8g
unsalted Butter 60g
some melted salted butter

Method
1. you may mix all the ingredient except butter together by hand or Machine(BM).
2. while mixing add in the butter. once it become dough form after 6 to 8 min, stop the machine and take it out and knead for a few time.
3. put in in a bowl n use cling wrap and wrap it up. let it proof for 20min.
4. preheat oven at 170c, using rolling pin, roll the dough as thin as possible. cut it into 4cm by 4cm(bite size). transfer onto the pan lined with baking sheet. use fork and poke few hole onto it.
5. brush with butter and sprinkle sugar on it. bake for 5 to 10min or until brown on edge.
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/747919391943806/

Cranberry Pistachio Biscotti by Teo Choong Eng Cindy‎

Rolled Oats biscuits by Jane Lee

1. Soft Unsalted Butter = 2 stick (200grams)
2. Flour = 8 tablespoons
3. Corn starch = 2 tablespoon
4. Salt = 2/4 teaspoon (if use salted butter, u can omit this)
5. Dark Brown sugar = 10tablespoon(Original is 12 tbsp).
6. Chai seed 1/4 cup
7. Rolled oats = 3 cups
8. Vanilla essence = 2 teaspoon

Note:
1. Must mix d butter well, fridge over night or couple of hours. Do not over mix. Jus make sure all are coated like in picture.
2. If the dough turns wet or very soft, please fridge it again. If don't want, u can keep d balance dough in d fridge for next round to bake. The dough can be stored up to 2 to 3 weeks
3. Temperature is based on my oven so please adjust accordingly to your oven temperature.
4. 180deg with preheat and baked for 10 to 12min or till brown. Remove from oven and cool off to transfer to container.
5. If don't have dark brown sugar can use normal. White sugar. Prefer brown Cos more Healthy.
6. When u knead to balls, kindly make sure is compact or tight…

Crispy Almond Bread by Miki Mak

Iced Gem or Fancy Gem Biscuit by Meg Tan