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Ginger Cookies by Brenda Khaw

Ingredients 50g GINGEN instant ginger powder (10 sachets in a box)
250g Butter
480g Self Raising flour
150g Suger
2 eggs
Method
1. Cream butter and sugar till pale and fluffy.
2. Add in eggs, one at a time.
3. Mix GINGEN instant ginger powder into self-raising flour and fold flour into egg batter in 3 batches.
4. Shaped and bake at 150 degree C for 25 mins or till golden brown.


Kuih Bangkit by Brenda Khaw

Instead of pan fry tapioca flour with pandan leaves, I heat it up with an oven.

Ingredients
530g Tapioca Flour
7 tbsp Castor sugar
3 egg yolks
180 ml Coconut milk/coconut cream
(Use only the concentrate coconut milk/coconut cream which float on the surface)
8 Pandan leaves (rinsed and dried, cut into about 3 inch length )
1 tbsp Butter

Method
1. Place tapioca flour and pandan leaves into a baking tin, cover pandan leaves with
tapioca flour. Heat it up in the over @ 90 degree C for 1 hour. Remove from oven discard pandan leaves. Set aside to cool for later use.
2. Sift tapioca flour when it is cool. Use 500g of tapioca flour for making dough and keep the rest for dusting.
3. In a mixing bowl, add egg yolks and castor sugar mixture it with an electric mixer untill fluffy.
4. Add in coconut milk/ coconut cream into eggs n sugar mixture, mix well.
5. Slowly add in tapioca flour, mix it with a spatula, it will slowly turn into a dough. When you can't mix the dough by spatula, add i…

Cranberry Pistachio Shortbread by Ah Gim

100g Icing sugar
200g salted butter
300g Plain flour

Whipped sugar & butter till creamy, then add in plain flour gradually.
I cut 20g dried cranberry into small pieces & crushed 20g pistachio. Added both into the dough.
I shaped the dough into 2 long blocks (wrap them in plastic bags or cling wrap). Kept them in freezer for an hour (or in fridge or at least a few hours). Took it out and slice them after 10 mins.

Baked them for 15mins for 160 to 170 degree. Depends on ur oven. Watch them as u bake as they turn brown easily.



Cranberry and Pistachio Shortbread Cookies by Vanessa Tay

160g Salted Butter - soften
50g Icing Sugar - sift
240g All Purposes Flour - sift
30g Dried Cranberry - cut into small piece
20g Pistachios Nuts - crushed

Cream butter and icing sugar till creamy, add in AP flour, use a spatula mix into butter. Use the hand mixer, give a good even mix. Add in cranberries and Pistachios Nuts, mix well using spatula or spoon

Use hand to bring the dough together, form a round big ball shape. Divide the dough into 2, used a clingwrap to help mould the dough form a round or square shape. Freeze for an hour "took out from freezer, pls rest the dough for awhile before slicing" or refrigerate it overnight.

Bake in preheat oven 170 deg C for 15 mins or till cookies slightly turn brown.

This is how it look like using cling wrap to mould it into square shape.


Coconut Oats Cookies by Rita Choo‎

Ingredients

150 g butter
120 g castor sugar (RVK has reduced from 150g to 120g)
1 egg
200 g plain flour
2 tsp. baking powder
few drops of vanilla extract
90g instant baby oats
90g grated coconut

Method

1. Cream butter and castor sugar. When it becomes white and fluffy, mix in egg and vanilla.
2. Sift flour and baking powder, then fold into butter mixture.
3. Add grated coconut oats to dough mix well.
4. Add oats and mix well.
5. Roll dough into balls of 10g.
6.On a greased baking sheet, place the dough about 2 inches apart. Bake in 375°F (190°C) oven for 13-15 minutes for chewy texture or for 20 - 25 minutes or until brown for crunchy texture.

Note: For flat cookies, gently press the dough before baking.



Cranberry Pistachio Shortbread by Jocelyn Yeo

Ingredients

250gm SCS salted butter
130gm icing sugar
330gm cake flour
13gm corn flour
75gm sweetened cranberry
50gm pistachio

Method

Chop cranberry n pistachio finely, set aside.
Cream butter n sugar till fluffy.
Mix both flour into butter mixture.
Add chopped berries n nuts.
Scrape all dough onto baking paper.
Roll into a long square log (~3cm).
Fridge for an hour till firm to cut.
Cut into 1cm slabs.
Place on baking sheet.
Bake 170deg ~20min (watch oven)


Coconut Buttercookies by Enne Ty

Ingredients

250g Butter
130g Sugar (icing for melt in texture). I used Castor for crunchy texture.
1 egg
1 Tbsp Vanilla extract
300g Plain flour
60g Corn starch + 20g custard powder
50g Coconut powder
1/2 tsp Salt

Method

1. Beat butter + sugar till light n fluffy
2. Add egg n beat to blend
3. Add vanilla, beat
4. Mix up all dry ingredients n fold in to form soft dough
5. Pipe out design in ungreased pan.
6. Bake at 160 deg Celsius for 25-30 minutes or till done.



Chocolate Spiral Shortbread Cookies by Vanessa Tay‎

Ingredients

150g Sated Butter - cut into cube
70g Icing Sugar - sift
225g Plain Flour - sift
1tbsp Cocoa Powder
1tbsp Warm Water
1tsp Vanilla Extract

Method

Mix butter, plain flour and icing sugar in mixing bowl.
Used your fingertips to rub it nice and soft to make tiny crumbs and slowly works into a smooth dough.

Divide dough into two equal parts.
1 part of the dough, add 1 tbsp cocoa powder (dissolved in 1 tbsp warm water), mix it and form an evenly chocolate dough.
Do the same to the second part, add 1 tsp vanilla essence, mix it evenly

Take four parchment paper. Roll out the cocoa dough between two sheet to an approximate square. Do the same with the vanilla dough. Try your best to roll both the same shape and size.

Now peel the top sheet off both, and put the cocoa dough on top of the vanilla dough. Peel the second sheet for cocoa dough as well, roll up the cookie dough into a long roll "like rolling swiss roll cake"

Refrigerate for 15 minutes

Preheat Oven at 180 deg
Cu…

Oat and raisin cookies by Zann Teo

250 gram butter
170 gram brown sugar
55 gram fine sugar
1 large egg
225 gram rolled oats
250 gram plain flour sifted
160 gram raisin
1 tsp cinnamon
Half teaspoon baking soda sifted
60 ml water

Mix butter and sugar in a mixer till fluffy .
Add in eggs . Beat well .
Fold in all the rest of the ingredients.
Place the dough in the refergertor for abt 15 mins before baking .
So it will be easier to handle .

After each bake I placed the dough in the refergertor before each bake .

Bake for abt 15 to 20 mins at 160 degrees. Depending on yr oven .
Till brown.
Let it cool over rack . It will be soft after bake . Will be crispy after cool .




'Famous Amos' Crunchy chocolate chip cookies by Joey Foo

Ingredients

500g self raising flour(sift with bicarbonate soda)
320g unsalted butter(soft but still slightly cold)
240g brown sugar
20g caster sugar
1/4 teaspoon chocolate emulco(from supermarket or baking shops)
2 eggs
200g chocolate chips(Hershey's)
5g Bicarbonate soda
Pinch of salt

Method
1. Preheat oven at 160 degrees.Put unsalted butter, brown sugar, caster sugar and salt in mixing bowl and cream till blended.

2. Add in eggs, one at a time and mix till well blended(eggs are incorporated into mixture) then mix in chocolate emulco.

3. Pour in self raising flour(alr sifted with bicarbonate soda)mix till incorporated. Lastly mix in chocolate chips.

4. Use mini ice cream scoop to scoop balls onto baking tray. Or u can use rounded spoon like melon scoop.

5. Bake at 160 degrees for 15 mins. I'm using Rowenta bottom heat fan mode centre 2 racks. Cool on cooling rack before packing into plastic or airtight containers.



Marble chocolate chips cookies by Jeannie Lee‎

Ingredients 180g salted butter
180g icing sugar
2 eggs
1/4 vanilla essence
10gm cornflour
350g all purpose flour
1/2 tsp baking powder
Choco chips (optional)

Method
Mix butter n icing sugar together. Add in eggs n follow by vanilla essence.
Add if sifted flour and baking powder and add in chocolate chips (optional)
Bake at preheated oven 170°C for 20min or till cooked.




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 …

Butter cookies by Yvonne Lim

Ingredients

350g salted butter
225g granulated sugar
1 tsp vanilla extract
435g all purpose flour

Method
1. Preheat oven 170*c
2. In a bowl of electric mixer, place together butter n sugar until they are just combined n add the vanilla.
2. In a medium bowl; sift the flour n add to the mixture.
3. Mix on low speed until the dough starts to come together.
4. Dump onto surface dusted with flour n roll into flat disk.
5. Wrap in plastic n chill for 30 mins.
6. Roll out dough 1/4 inch thick n bake for about 20mins.

Banana, Oats and Almond nuts by Esther Tho

Ingredients
2 riped bananas
1 cup Rolled Oats (I used instant Oats)
2 heap tbsps Almond crushed nuts

Method
1. Mashed bananas, mix in oats and nuts.
2. Roll into balls and line in with a parchment paper on tray. Press them flat with the back of spoon or fingers.
3. Bake at a preheated oven at 175 deg for 15-20mins.
Leave it cool and keep it in airtight container.

Note: Cookies' texture is hard and dry on the outside but chewy in the inside.



Granola Trail Mix Cookies with milk by Rita Choo

Recipe adapted from Bob's Red Mill Crunchy Coconut Granola Packaging

Ingredients (makes 30 cookies)1 stick (113g) unsalted butter, softened
1/2 cup brown sugar (I used 1/3 cup + 2 tsp)
1 egg
1/2 tsp baking soda, dissolved in 1 tbsp of warm water
1/2 cup + 2 tbsp Bob's Red Mill Unbleached White Flour (I used all-purpose flour)
1/2 tsp vanilla extract
1 1/2 cup Bob's Red Mill Crunchy Coconut Granola
6oz package (about 1 cup) of semi-sweet chocolate chips (I used 1/2 cup)
1/2 cup raisins

Instructions
Preheat oven to 350F (180C).
In a bowl, cream the butter with the sugar.
Beat in the egg, baking soda mixture, flour and vanilla.
Stir in the granola, chocolate chips and raisins.
Drop rounded teaspoon of the dough about 4 inches apart onto a greased cookie sheet. With a folk flatten and spread each mound into a round (about 3" in diameter).
Bake cookies for 7 minutes or until golden brown.

Note: I reduced the sugar as the granola is sweet.


Jelly-O Cookies by Teo Choong Eng Cindy

Ingredients
· 3/4 cup butter, softened
· 1/2 cup sugar
· 1 package (3 ounces) Jell-O gelatin, flavor of choice (raspberry or strawberry are my favorite)
· 2 large eggs
· 1 teaspoon vanilla or lemon extract
· 2 1/2 cups flour
· 1 teaspoon salt
· 1 teaspoon baking powder
· Food coloring (optional)
· Granulated sugar for sprinkling

Instructions
1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
2. With an electric mixer, beat together butter, sugar and gelatin until soft and creamy. Add eggs, vanilla or lemon extract and if desired, food coloring, and continue beating until smooth and fluffy.
3. In a separate bowl, mix together flour, salt, and baking powder and gradually add to the wet ingredients beating well after each addition. The dough will be very soft but not sticky.
4. Shape dough into 1 1/4-inch balls and then roll in granulated sugar or gelatin. Place balls 2-inches apart on baking sheet and flatten with the bottom of a bowl or cu…

Crunchy Milo Koko Krunch Sheep Cookies by Joey Foo

180g unsalted butter, soften at room temperature
80g Horlicks/Milo
30g Caster sugar
200g top flour
25g corn flour
25g milk powder(I use coffeemate creamer)
Koko Krunch

1. Pre-heat oven to 150 degrees.

2. Sieve top flour, corn flour and milk powder.

3. Cream butter, milo and sugar till combined and creamy.

4. Put in sifted flour mixture and mix till a dough forms.

5. Shape dough into tear drop pcs. Insert Koko Krunch at the sides for ears. Roll 2 small balls for eyes and poke 2 holes in the centre. Poke another 2 holes for nostrils. Roll six tiny balls of dough and put between top centre of ears.

6. Bake at 150 degrees for about 15 minutes. I used my Rowenta oven fan mode bottom heat at bottom rack.

7. Leave to cool on wire rack before storing in an airtight container.


Hello Kitty Crunchy Butter Cookies by Joey Foo

1 cup cold, unsalted butter, cubed(I use President brand ard 227g)
1 cup granulated sugar (don't use too coarse kind)
3/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
4 cups plain flour
3/4 cup cornstarch (sift with plain flour)

Instructions (1 cup of butter has different weight from 1 cup of flour or sugar, pls use online converter to convert to grams if u don't have measuring cup)

1. Preheat the oven to 170 degrees.

2. Cream together the cold, cubed butter, the granulated sugar and salt till combined.

3. Add in the eggs and vanilla and mix till incorporated.

4. Add all the sifted plain flour and corn flour, and mix on low speed, until fully incorporated and forms a ball of dough.

5. Roll out and cut into desired shapes, bake for 12 minutes or until cookies browned. I use my Rowenta oven bottom heat fan mode centre rack.


Gula Melaka Melt in Mouth Kuih Bangkit by Joey Foo

600g sago flour
150g corn flour
3 pandan leaves cut into pcs

1. Sift both flour together in a wok and add pandan leaves and dry fry for at least 30 mins(pandan leaves will turn crispy) Remove leaves and leave to cool before storing in airtight container. Use only after 2 days for best results.

210g of fried flour mixture
85g Gula Melaka/icing sugar
100ml coconut cream in a box
1 egg yolk
Pinch of salt

1. Preheat oven to 150 degreea.Grate Gula Melaka in a bowl and dissolve with coconut cream. Strain mixture to remove lumps.

2. Add in egg yolk & salt and mix till incorporated. Pour half into flour mixture and hand knead. Then slowly pour bit by bit of the remaining half(no need pour all) of the coconut mixture and knead till a dough forms.

3. Bake for 12-15 mins. I use my Rowenta oven bottom heat fan mode.



Coffee Beans biscuit by Fc Ng

A: 45g soften butter, 40g icing sugar.

B: 20g eggs, 10g milk (I used cream),1/4tsp vanilla extract.

C: 15g cocoa powder, 3g Instant coffee, 15g 3in1 coffee(bout 1 pck)

D: 100g cake flour(sifted)

Method
Cream (A) till pale (not need fluffy stage), add in (B) slowly & mix well.
Add in (C) & mix well, fold in (D) to form dough.rest the dough for 20min.
Make into 3g ball and make a slit in the middle to resemble coffee bean shape.
Bake in preheated oven 170ºC for bout 20min. Cool on sheet for few min then transfer to cooling rack to cool completely. . Enjoy !

Notes
(Recipe shared by MeiLing)
Pls adjust temp according to yr oven characteristic.
Above mentioned recipe yield small portion, I doubled the recipe & made bout 1 full medium size container.

*I added 1/4tsp coffee emulco ( optional ).