Chocolate Almond Cookies

Ingredients:

250g butter
125g icing sugar
300g low protein flour
30g cocoa powder
100g cornflour
150g almond flakes
1 egg
1/2 tsp vanilla extract

Method:

• Cream butter and icing sugar until light and fluffy.
• Beat in egg and vanilla extract.
• Sift together flour, cocoa powder and cornflour. Fold into the butter mixture. Then add in the almond flakes and combine to form into a dough.
• Divide the dough into two and shape into logs. Wrap with clingwrap and chill in the freezer for about 15 minutes.
• Cut the logs into slices and bake in a preheated oven of 175 deg C for about 20 minutes.
• Cool the cookies on a wire rack and store them in an air-tight container.

http://mintyskitchen.blogspot.com.au/2013/01/chocolate-almond-cookies.html





 

Sesame Chicken Floss Cookies

Recipe

Ingredients
100g butter
75g icing sugar
1 egg yolk
1tsp vanilla essence
1tbsp milk
200g plain flour
1/2tsp baking soda
30g ground almond
80g chicken floss

1 egg white (beaten)
sesame seeds

Steps:
1. Preheat oven to 175C.
2. Cream butter and sugar until light and fluffy.
3. Slowly beat in the egg yolk, milk and vanilla essence until well combined.
4. Sift flour and baking soda together.
5. Beat in flour, ground almond and chicken floss into Step 3 and mix to form a soft dough.
6. At this stage you may add in some milk if dough is too dry or add in some flour if dough is too wet.
7. Pinch some dough and shape into round ball.
8. Dip in egg white and sesame seeds.
9. Arrange them on a greased tray.
10.Use a fork to flatten the balls.
11.Bake in a preheated oven for 20-25mins until firm.
11.Cool on wire rack and keep in an airtight containers

 

 

http://happyflour.blogspot.sg/2009/06/sesame-chicken-floss-cookies.html

 

 

 

Black Sesame Cookies

 

 

Black Sesame Cookies (40 cookies)

Recipe from Just One Cookbook

Ingredients

• 1 stick unsalted butter (8 Tbsp, 1/2 cup, 4 oz, 117.4 g)
• 5.6 oz (160 g) all purpose flour
• 1.4 oz (40 g) almond meal
• 2.8 oz (80 g) sugar
• Pinch of salt
• 1.4 oz (40 g) roasted sesame seeds (black, white or mixed)
• 1 egg yolk
• 2 tsp black sesame paste (optional)

 

Method

• Cut the butter into small cubes and keep them refrigerated until ready to use.
• In the food processor, combine the flour, almond meal, sugar, and salt. If you don’t have a food processor, you can simply use a bowl to mix all the ingredients.
• If you want your sesame seeds to be fine texture, add them now. If you prefer to keep the original shape of sesame seeds, add them with egg yolk later on.
• Take out the butter from the refrigerator and mix together. If you use a regular bowl to mix, use a dough/pastry blender to combine the butter into the dry ingredients. (I rubbed the butter into the other ingredients using my hands till the mixture resembled wet sand).
• Lastly add egg yolk. (I stirred the egg yolk and black sesame seeds into the mixture with a spoon)
• If the food processor is small and it doesn’t look like it’s mixed completely, take it out and mix well with a silicone spatula.
• Form the dough into a ball and cut in half.
• Roll it to a log approximately 2” across. For me it’s easier to work when the dough is wrapped in plastic wrap. While rolling, unwrap some parts of plastic wrap then roll again. Form a nice shape.
• Wrap the logs tightly in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat the oven to 350° F (175° C). Remove the dough from plastic wrap and cut into discs about 1/4 inch to 1/2 inch thick depending on your preference.
• Place them on two baking sheets lined with parchment paper. Bake for about 15 minutes, or until lightly browned around the edges.
• Remove from the oven and allow to cool on the baking sheet for about 10 minutes. Then transfer to a wire rack to cool completely. Store cookies in an airtight container. Cookies will last for a day or two.

 

http://eatapieceofcake.blogspot.sg/

 

 

 

 

 

Cornflake Cookies

Ingredients (makes 90 pieces):100 g butter
80 g caster sugar
1 no. egg
½ tsp vanilla essence
130 g cake flour
20 g custard powder
20 g rice flour
30 g Oatmeal, grounded
50 g ground almond
60 g Cornflakes (original flavour), crushed briefly

Methods:

1. Sift together all flours then mix in custard powder, oat and ground almond. Set aside.
2. In a separate mixing bowl, cream together butter and sugar till creamy.
3. Add in vanilla and egg in three batches, continue to cream till fluffy.
4. Add in flour mixture bit by bit till soft dough is formed.
5. To make cookie, scoop about a teaspoon of dough and flatten it slightly with fingers. Drop dough in the bowl containing cornflakes and press gently so that cornflakes will stick on the dough.
6. Use fingertips to shape the dough into a small ball then put in a paper case.
7. Bake cookies in preheated oven at 160°C for 15-20 minutes.
8. Cool completely before storing in an airtight container.

 

 http://mykitch3n.blogspot.sg/2011/01/cornflakes-cookie-cny-bakes-2011-part.html

 

 

 

Seaweed Cookies

Ingredients (makes 1 small container):125 g Unsalted Butter, soften
50 g Icing Sugar
Pinch of salt
1 Whole Egg, beaten
2 tbsp Mayonnaise (Japanese brand)
90 g Cake Flour
10 g Corn Flour
¼ tsp Baking Powder
2 tbsp Seaweed Powder

Methods:

1. Combine butter, icing sugar and salt in a mixing bowl. Beat mixture till fluffy and creamy. Stir in mayonnaise and mix well.
2. Add in egg in batches and mix well after each addition.
3. Add in seaweed (reserve some for topping), sift in flours and baking powder. Mix till just combined.
4. Transfer batter/soft dough into a pastry bag and squeeze onto a baking tray lined with baking paper.
5. Sprinkle some seaweed powder over the surface.
6. Bake in preheated oven at 150°C for 15 to 20 minutes.
7. Cool completely before storing in a airtight container.

 

http://mykitch3n.blogspot.sg/2011/01/seaweed-cookies-cny-bakes-2011-part-iii.html

 

 

 

Chocolate Chili Cookies

Beat cold butter, icing sugar and salt until salt dissolves.

Next add vanilla essence and sifted dry ingredients (cocoa powder, rice flour, plain flour, bicarbonate of soda, chili powder) and beat until combine.

Adjust the level of spiciness by adding or reducing the chili powder quantity.

Place dough in a bowl, cover with cling wrap and chill for 20 minutes.

After 20 minutes, roll dough into ball about 1.5cm diameter.

Dust fork with flour so that the dough will not stick with the fork.


Flatten ball with fork (apply light pressure to it).



Bake at 175^oC for 10 minutes. Tsk this is the best shape for the cookie I’ve come up with coz the dough’s texture is sort of like icing. If you make intricate shape it will melt during baking. Also make sure to store these cookies in air-tight container.


Chocolate Chili Cookies
Adapted from Debbie Teoh (Flavors magazine 2011)
Yields about 110 pieces.

Ingredients:
200g cold butter, cut into cubes
100g icing sugar, sifted
1/8 teaspoon salt
1 teaspoon vanilla essence
25g cocoa powder, sifted
40g rice flour, sifted
120g plain flour, sifted
1/4 teaspoon bicarbonate of soda, sifted
3 tablespoons chilli powder

Method:
1. Preheat oven to 175^oC. Grease baking trays or line trays with baking paper/silicone mat.
2. With an electric beater fitted with the paddle attachment, beat cold butter, icing sugar and salt until salt dissolves.
3. Beat in vanilla essence and the sifted dry ingredients until mixture binds together.
4. Place in a bowl, cover and chill for 20 minutes.
5. Divide dough into balls about 1.5cm diameter in size and flatten with a fork which has been dusted with flour each time (or else it will stick).
6. Arrange on baking trays and bake for 10 minutes until firm. Cool on a wire rack and store in an airtight container.


http://messywitchen.com/recipe/cookies/chinese-new-year-chocolate-chili-cookies/




 

Chinese New Year Cookies: Green Pea Cookies

Green pea dough.

Following the recipe, mine was a little dry so I added another 15ml oil.

Shape dough into little balls.

Using a chopsticks, make a small mark in the middle.

Brush with egg wash for a lightly browned tops. Ready to bake.

20 minutes in 180^oC temperature came out perfect. Make exactly 75 pieces.

Looking for melt-in-the-mouth green pea cookies? This is it.
Afraid the cracks not! That’s one of the characteristics of green pea cookies (same with peanut cookies).

If you have peanut oil use it for this cookies as the oil will make the cookie smoother.
I expected crazily filled green pea aroma in my kitchen but nah. It was just minimal.
Taste good, not too sweet. Gotta say it ain’t my favorite though.

Green Pea Cookies
Adapted from Debbie Teoh (Flavours magazine Jan-Feb 2009)
Yields 75 pieces.

Ingredients
160ml peanut oil (I added 15ml more as it was too dry; I had to used corn oil unfortunately)
1/4 teaspoon fine salt
110g icing sugar, sifted
250g plain flour, sifted
250g fried green peas, shelled and finely ground (I used ready-ground green peas from baking shop)
1 egg yolk, beaten lightly, for egg wash (optional)

Method:
1. Combine oil, salt and icing sugar in the bowl of an electric mixer. Mix on low speed to dissolve the salt.
2. Add flour and ground green peas in batches. Mix lightly with paddle attachment to form a soft, pliable dough. (Half way through, the dough is too dry for the mixer, so I resorted to a hand paddle and later my hand)
3. Preheat oven to 180^oC.
4. Shape dough into little ball about the size of marbles. Place on baking pans and brush with egg wash (optional).
5. Bake for 20 minutes. Remove from oven and cool completely before storing in airtight containers.


http://messywitchen.com/recipe/cookies/chinese-new-year-green-pea-cookies/


 

Green Pea Cookies

 

Ingredients:
260g Green pea powder
160g Icing sugar
1/2 tsp Salt
340g Self-raising flour
200m Vegetable oil (I used peanut oil)
1 egg yolk + 1/2 tsp water for glazing


     Method:

 

• Sift flour with the salt and sift in the icing sugar. Add in the pea powder and mix all the ingredients thoroughly. Add oil sparingly and slowly mix till the dough does not stick to the hands.
• Let dough rest for 15 minutes, covered.
• Roll dough into small balls (about 10-12g each) and arrange them on a parchment lined baking tray. Apply egg glaze.
• Bake in a preheated oven at 180 degrees C for 15 minutes.
• Allow cookies to cool on tray for about 10 minutes before removing them onto a wire rack to cool completely before storing into an airtight container. 

http://www.anncoojournal.com/2013/01/green-pea-cookies.html


 

Mars Puff Balls

Ingredients:

• 250g Butter
• 2 tablespoon Sugar
• 1/4 teaspoon Salt
• 1 Egg
• 400g All Purpose Flour
• Mars, chopped into about 1.5cm cubes
  
• Some regular white sugar or brown sugar

How to do it:

1. Beat butter, sugar and salt till creamy.
2. Add egg and vanilla essence.
3. Mix evenly.
4. Fold in the flour and mix into a dough.
5. Roll dough into 9g balls each.
6. Flatten the dough with your palms.
7. Place the mars cubes in the middle and fold the dough to cover it.
8. Roll the combination into ball.
9. Gently press it on some sugar. (So when the sugar melt from baking, the puff gets a shiny top)
10. Baked in tray lined with baking paper for 8 to10 minutes in preheated oven at 150C.
11. Cool on wire rack before storing.

http://wokkingmum.blogspot.sg/search/label/chinese%20pastry

Sesame Cookie 芝麻酥

Ingredients:

• 300g Sesame Powder with sugar
• 120g Castor Sugar or Icing Sugar
• 250g Top Flour or All Purpose Flour
• 180ml Oil (I use Olive Oil)
• 1/2 teaspoon Salt
• 100g Toasted Sesame Seed for topping
• 1 Egg Yolk, beaten for glazing

How to do it:

1. Mix flour, salt, sugar and sesame powder together to combine.
2. Pour half of the oil into the sesame mixture and mix together. I use hands to do it.
3. Pour the remaining oil and continue mixing and kneading till the (icing) sugar has melted.
4. Roll a ball of 10g sesame paste and if it doesn’t crumble, your paste is ready. Otherwise, add a bit of oil till the sesame ball doesn't crumble when you roll it.
5. Place sesame ball on baking tray.
6. Brush with egg yolk.
7. Sprinkle some sesame seed on top.
8. Bake in a preheated oven for 13mins at 180C till egg yolk glazing turn lightly golden brown.
9. Cool on rack and store in air tight container.

Note:

• If you use castor sugar, you will be able to able to eat into some sugar giving it the crunchy feel. Use icing sugar instead if you prefer it to be smooth.

http://wokkingmum.blogspot.sg/2012/01/sesame-cookie.html
 

 

Sesame and Peanut Cookie 芝麻花生酥

 

 

Ingredients:

• 300g Peanut Powder with sugar
• 150g Toasted Sesame Seed, grind into powder
• 50g Sesame Seed
• 120g Extra Fine Sugar
• 250g Top Flour or All Purpose Flour
• 190ml Oil (I use Olive Oil)
• 1/3 teaspoon Salt
• 1 Egg Yolk, beaten for glazing
• Additional Sesame Seeds as toppings

How to do it:

1. Mix flour, salt, sugar, grind sesame and peanut powder together to combine.
2. Pour half of the oil into the peanut mixture and mix together. I use hands to do it.
3. Pour the remaining oil and continue mixing and kneading till the (icing) sugar has melted.
4. Roll a ball of 10g paste and if it doesn’t crumble, your paste is ready. Otherwise, add a bit of oil till the peanut ball doesn't crumble when you roll it.
5. Place peanut ball on baking tray.
6. Brush with the egg yolk.
7. Sprinkle on some sesame seed.
8. Bake in a preheated oven for 13mins at 180C till lightly golden brown.
9. Cool on rack and store in air tight container.

 

http://wokkingmum.blogspot.sg/

 

 

Thumbprint Cookies

To prepare the Thumbprint Cookies you need:
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup (140 grams) all-purpose flour
1/8 teaspoon salt
3/4 cup (100 grams) walnuts (or hazelnuts or almonds or pecans)
1/2 cup jam (any flavor you like)
~~~


1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper and place the nuts on the sheet.

3. Toast the nuts for about 10 minutes.

4. Remove the nuts from the oven and let cool.
Then chop them finely and place them into a bowl.
Nice!

5. Now let’s make the dough.
In the bowl of your electric mixer mix the butter and sugar until light and fluffy.

6. Separate the egg and add the egg yolk to the batter.
Add the vanilla extract.
And then add the flour and salt to the batter and beat until just combined.

7. On a lightly floured surface form a log from the dough and cut it into about 12 – 15 equal pieces.

8. Form a ball from each piece and refrigerate for about 30 minutes (the balls will be easier to work with when refrigerated).

9. In a bowl whisk the egg white until frothy.

10. Dip a ball into the whisked egg white…

11. … and then roll in the nuts lightly.

Place the balls onto the prepared baking sheet spacing about 1 inch (2,5 cm) apart.

12. And now the funny part!

Take one well-built thumb and make an indentation into the center of each cookie.

13. Using a teaspoon, fill the cookie with the jam (if you want to make it more neat you can use a pastry bag or – like me – a small plastic bag with one corner cut off).

14. Bake for about 13-15 minutes.

Remove from the oven, place on a wire rack and let cool.

If you are planning to make these cookies in advance, you can bake them without the jam filling (in that case, reduce the baking time by a few minutes). They can be stored for about one week and filled with jam the same day as serving.

 

This recipe makes about 15 cookies.

 

Enjoy!

 

http://zoomyummy.com/2009/12/14/thumbprint-cookies/

 

 

 

 

 

Bacon and Cheese Biscuits

Here are the ingredients.

And here’s the bacon.
It’s a crucial part of the magic.

1. To make your own Bacon and Cheese Biscuits, first preheat the oven to 390 °F (200 °C).

2. Then slice the bacon thinly.

3. In a large pan, fry the bacon over moderate heat until crisp.
This will take a couple of minutes.

4. When beautifully crispy, remove the bacon from the pan and crumble it finely.

5. Grab the cheese and grate it.

Just like this.
This is a lot of cheese.

The cheese mostly will constitute the flavor of your biscuits. So choose the one you really like.
It’s completely up to you.
I used Leerdammer. Next time I’ll try Cheddar, I think.
It’s fun because the biscuits can be different every time.

6. Now we need a large bowl.
Using a pastry cutter (or just a fork), combine the flour, baking powder, salt, cayenne pepper and butter until crumbs form.

7. Stir in the grated cheese and the bacon.

8. Then add the milk…

9. …and stir together just until the dry ingredients are well moistened.

10. Transfer the dough onto a lightly floured surface and knead the dough 4 – 5 times.
To make the biscuits perfectly soft, the trick is not to over-knead the dough.

11. Roll it out to about 1/2 inch (1 cm) thickness.
When it gets sticky use some flour to make the job easier.

12. Cut out rounds using a 2-inch (5 cm) cutter.
Pat the scraps together, re-roll them and cut out some more rounds.

13. Line a baking sheet with parchment paper.
Arrange your biscuits on the sheet about 1/2 inch (2.5 cm) apart.

14. And bake them for about 15 minutes.



http://zoomyummy.com/2010/10/22/bacon-and-cheese-biscuits/