Salted Egg Cookies

Ingredients:

4 Salted egg yolks (steam 10-15mins and mashed)

120g butter

140 plain flour

60g milk powder

60g potatoes starch (I use 30g sweet potato starch and 30g tapioca starch)

60g icing sugar

1 egg yolk + 5-6 drops water

some sesame seed 

Method:

1. Preheat oven 170 degree.
2. Cream butter, salted egg yolk and icing sugar.
3. Add in all other flour.
4. Mix and leave it in fridge fro 15mins.
5. Roll out the dough, sprinkle some flour if dough is too wet to handle.
6. Use preferred cookie mould to cut the dough.
7. After applying egg wash, top with some sesame seed.
8. Bake for 13-15mins.

Butterscotch Cookies II

Ingredients:

250g butter

2/3 cup sugar

1.5 cup flour

1 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

2 cup cornflakes, lightly crushed
1 packet butterscotch (Tollhouse)

Method:

1. Cream butter and sugar will light and fluffy.
2. Add in flour, cream of tartar, baking soda, salt.
3. Gradually stir in cornflakes.
4. Pinch a small piece and lay on baking sheet.
5. Bake at 180 degree for 12 mins.

Cornflakes Cookies

Ingredients:

8oz butter

5oz sugar

12oz self raising flour

1 egg

1 egg yolk

2-3 cups cornflakes

Cherries (cut into small pieces)

Method:

1. Beat sugar and butter till creamy.
2. Add in self raising flour and eggs and mix together.
3. Crumble the cornflakes to smaller pieces in a plastic bag and pour into a bowl.
4. Scoop up 1/2 tsp of the mixture and mix with cornflakes.
5. Topped with cherry.
6. Bakes at 180 degree for 25 mins.

Butterscotch Cookies Crunch

 

Ingredients (yields 45 cookies):

 

250g butter

2/3 cup sugar

1 egg

1.5 cup plain flour

2 tsp baking powder

3 cup cornflakes

300g butterscotch chips

0.5 tsp salt

 

Method:



1. Preheat overn to 170 degree
2. Place a baking sheet on tray.
3. Beat butter and sugar till creamy.
4. Add in eggs.
5. Add in flour, baking powder, salt, mix on low speed.
6. Stir in butterscotch, cornflakes.
7. Drop dough by spoonful onto baking sheet.
8. Bake for 12-15mins.
9. Cool for 10-15mins before keep in containers.

 



Macadamia Shortbreads

One of the most easiest cookies ever!

This is with cinnamon and sugar toppings.

Sugar and Almond toppings



Macadamia Shortbreads - Makes about 16(2-inch (5-cm) square cookies)

COOKIE DOUGH:

50g sugar
25g unsalted macadamia nuts, crushed with the bottom of a pan
140g all-purpose flour
¼ tsp baking powder
90 g cold unsalted butter, cut into pieces
A dash of salt

TOPPING:

40g unsalted macadamia nuts
30g sugar
A dash of salt
One 8-inch (20-cm) pan lined with buttered foil

Method:
1. Set a rack in the middle level of the oven and preheat to 160°C.
2. For the dough, combine the sugar and macadamia nuts in the bowl of a food processor fitted with the metal blade. Pulse to grind finely. Add the flour and baking powder and pulse several times to mix.
3. Add the butter and pulse until the butter is finely mixed in. The mixture should be powdery (but mine seen a bit like breadcrumb).
4. Remove the blade of the food processor and pour the mixture into the prepared pan. Distribute it evenly all over the bottom of the pan and use the palm of one hand to press it in.
5. Use a brush to sprinkle the top of the dough generously with water.
6. For the topping, combine the sugar and macadamia nuts in the bowl of a food processor fitted with the metal blade. Pulse 2-3 times, to mix and the nut crushed and finely chopped, but not ground. Scatter the chopped nuts and sugar evenly on the dough and use the palm of your hand to press them in.
7. Bake the cookies until they are golden and firm, about 25 minutes.
8. As soon as you remove the pan from the oven, grip the opposite ends of the foil and lift the slab of baked dough onto a cutting board. While the dough is still hot, use a long sharp knife to cut the slab into 2-inch (5-cm) squares. Let the cookies cool and they’ll become crisp.

Recipes from Apple

ALMOND BISCOTTI

Almond crunch cookies

Ingredients:
1 cup butter (2 sticks= 250g), softened
1 cup sugar
2 cups all purpose flour
1 teaspoon cream of tartar
1.5 teaspoon baking soda
1/4 teaspoon salt
2 cups cornflakes, lightly crushed
1/2 cup chopped almonds

Method:

• In a large bowl, cream the butter and sugar until light and fluffy.
• Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well.
• Stir in the cornflakes and pecans.
• Roll into 1 cm balls. Place 1 inch apart on ungreased baking sheets.
• Bake at 180degree 12 minutes or until lightly browned.
• Cool for 2 minutes before removing to wire racks.

Vanilla Almond Biscotti

Got this recipes from HHB

Ingredients:

(makes 30~40)
2 cups (250g) plain flour
1 1/2 teaspoons baking powder
3/4 cup (150g) sugar
3/4 cup whole almonds
3 eggs
2 1/2 teaspoons vanilla extract


Method:

1. Preheat oven to 160 degC (325 degF).
2. Place flour, baking powder, sugar and almonds in a bowl and mix together.
3. Add the eggs and vanilla. With a spatula, mix and fold to form a soft sticky dough. The mixture will be very sticky and wet, and resembles a batter rather than a dough.
4. Line a baking sheet with parchment paper. Using the spatula, scoop half the amount of the dough and place it on onside of the baking sheet. Spread and shape with spatula to form a log about 10 by 3 inches in size. Spread and shape the other half of the dough into another log, space the two logs well apart.
5. Bake for 35mins and remove from the oven. Allow to cool completely.
6. With a sharp serrated knife, slice the logs into 1/2inch (1cm) thick slices.
7. Place the slices on baking sheet lined with parchment paper and bake for 10~15mins or until the biscotti are crisp.
8. Let cool and store in air-tight container.
9. Optional: melt 100g of baking chocolate in a bowl over a pot of simmering water. Dip each biscotto into the melted chocolate and leave on a lined tray to set.

Lavender shortcake

Ingredients:

1/2 cup icing sugar
3/4 tbs dried lavender
140g butter
1 tsp lemon zest
13/4 cup all purpose flour
3 egg yolk
1/2 cup sugar (for coating)


Method:

1. Whisk icing sugar and butter till creamy
2. Add in lavender and lemon zest, mix well
3. Add in flour, mix well and add in egg yolk.
4. Place it in fridge for 30 mins
5. Cut with cookie cutter and toss it with sugar
6. Bake in preheat oven (180 degree) for 12-15 mins

Macadania white choco chips cookies

Ingredients

225g butter
120g sugar
1 tsp vanilla essence
1 tsp cream of tartar
1/2 bicarbonate of soda
1 egg yolk
pinch of salt
200g white chocolate chips
300g self raising flour


Method

1. Mix butter, sugar, vanilla essence, cream of tartar & bicarbonate of soda till fluffy
2. Add in egg, macadania nuts and chocolate chips
3. Add in flour and mix well
4. Cool it in fridge for 15mins
5. Grab some dough, roll and pinch about 2cm big and place it on tray (with parchment paper).
6. Preheat oven at 180 degree, bake it for 12-15mins

Honey cookies

Ingredients:

120g butter
80g brown sugar
1 egg
3 tbs honey
1/2 tsp vanilla extract
210g plain flour
1 tsp baking soda
Icing sugar

Method:

1. Cream butter and sugar till creamy.


2. Add egg, honey and vanilla extract, mix well.


3. Add flour, baking soda.


4. Chill for 2 hours


5. Preheat oven and bake at 180 degree for 10-12mins, dust with icing sugar.

Butter cookies

Ingredients

250g butter
100g castor sugar
1 egg yolk
1/2 tsp vanilla extract
1/2 tsp salt
300g plain flour
30g custard powder


Method:

1. Cream butter and sugar till light and fluffy


2. Add egg yolk, salt and vanilla


3. Fold in flour and custard powder


4. Shape into balls and use a fork to press it flat


5. Sprinkle some sugar


6. Bake in 180 degree for 15 mins

Cookies making

Had adapted the recipe from this website:
http://jthorge.blogspot.com/search/label/Cookies

Butter Crunch Cookies

Ingredients

250g butter
3/4 cup sugar
1.5 cup all purpose flour
1 tsp cream of tar tar
1 tsp baking soda
1/4 tsp salt
2 cups cornflakes
3/4 cup chopped almonds

I had modified abit as i felt abit too sweet.

Method:

1. Cream butter and sugar till fluffy
2. Combine flour, cream of tar tar, baking soda and salt
3. Add in to the cream mixture
4. Stir in cornflakes and almonds
5. Place in fridge for 20-30mins
6. Roll to balls and place in on baking sheets
7. Bake at 180 degree for 10-12 mins

Milo Choco Chips Cookies

Ingredients

225g butter
150g sugar
1 tsp vanilla essence
1 tsp cream of tar tar
1/2 tsp bicarbonate soda
1 cup milo
1 egg yolk
200 g chocolate chips
300 g self raising flour



Method:

1. Cream butter and sugar, vanilla, cream of tar tar and bicarbonate soda till fluffy
2. Add in egg yolk, milo, chocolate chips
3. Add in the flour
4. Pinch abt 2cm big and place in baking sheet
5. bake at 180 degree for 12-15mins

Sesame cookies

Sugee cookies

Ingredients
(A)
11/3 cup of plain flour
2/3 cup of icing sugar
1/2 tsp salt
1/2 tsp baking soda

(B)
1 tsp vanilla extract
1/3 cup + 2 tbs canola oil


Method:

1. Sift (A) into mixing bowl
2. Add (B) and mix well
3. It should be a soft dough and knead a few times
4. Can either roll it to balls or cut it in shapes
5. Bake at 180 degree for 15 mins