Dark Chocolate Brownies Cookies

 

Dark Chocolate Brownies Cookies
Makes about 30 pieces

Ingredients
35g plain flour
1/4tsp baking powder
1/8tsp salt
2 large eggs
110g sugar
1tsp vanilla extract
30g unsalted butter
200g 70% dark chocolate
3/4 cup mini chocolate chips.

Method
1. Preheat oven to 190 degree. Line trays with parchment paper.
2. Combine flour, baking powder and salt together.
3. Using mixer, whisk eggs briefly and add in sugar and vanilla. Beat on high until thick.
4. Melt butter and chocolate over double boiler.
5. Gently fold the chocolate mixture into egg mixture till almost combined (It's okay to have streaks remaining.)
6. Add flour mixture to the batter and fold in carefully. Add in chocolate chips and fold in briefly.
7. Scoop about tablespoonful of batter on the parchement paper leaving 1 inch space between.
8. Bake for about 10mins. Cook on wired rach before removing for the trays.

 

 

http://www.cuen.blogspot.sg/

 

 

 

 

 

Peanut Cookies 花生酥

Makes approx. 50 cookies.

[Ingredients]

200g raw peanuts, preferably smaller types with reddish inner skins

1 tablespoon (15g) white sesame seeds

200g plain flour

150g icing sugar

¼ teaspoon salt

150ml peanut, canola or corn oil, adjust as necessary

extra roasted peanuts, for topping

1 egg, lightly beaten for egg-wash

 

[Preparation]

1. Dry roast peanuts (in skins) over moderate heat in a frying pan for 5-8 minutes until fragrant and lightly brown. Cool, then skin the peanuts.

2. Dry roast sesame seeds in the same way for 3-5 minutes until fragrant and lightly brown.

3. Blend or ground the peanuts and sesame seeds into powder. Preheat oven to 180°C.

4. Combine ground peanuts, ground sesame seeds, flour, sugar and salt in a mixing bowl.

5. Add oil gradually and mix into the dry ingredients until a dough forms. To test, take a piece of dough and roll between your palms into a ball, it should not break up in pieces. If it breaks apart, add a little more oil to the dough.

6. Take a small handful of dough and roll into a sausage shape about 2cm thick. Cut evenly into small pieces just slightly bigger than a marble. Roll each piece into a ball and place onto a baking sheet. Repeat with the rest of the dough.

7. Halve the extra roasted peanuts. Place half a peanut on top of each cookie dough, then egg wash using a pastry brush.
 

8. Bake for 12-15 minutes, or until golden.

[Note]

1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.

2. The size of egg used is about 60g (includes shell) unless otherwise stated.

Kueh Bangkit

Ingredients
300g tapioca flour
3-4 pandan leaves
20 gm margarine or soften butter
1 egg yolk
120g icing sugar
120 ml coconut milk
1/4 tsp vanilla powder
Method:
1. Fry tapioca with the pandan leaves over low flame until fragrant and light. Set aside to cool. Best to leave it to cool overnight or 1 to 2 days.
2. Sift tapioca flour and combine with sifted icing sugar and vanilla powder. Add margarine or butter. Beat egg yolk with the coconut milk lightly to combine yolk into the milk. Add the mixture into the flour. Knead until dough is pilable. If you find dough too dry and crumbly, add more coconut milk, a tbsp at a time and knead until it is workable.
3. Roll out dough on a lightly floured surface to about 1/2 cm thick. Cut with cookie cutters and pinch patterns with tweezer (optional on the pinching of patterns). Arrange them on a lined baking tray (best to use the non-stick parchment paper).
4. Bake in a preheated oven at 170C for 15 mins or until it is lightly brown (not too brown). Cool it on a wire rack and store in an airtight container.


http://bakingmum.blogspot.sg/2008/01/kueh-bangkit.html

Kueh Bangkit

Ingredients:

500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
3-4 Pandan leaves - cut into pieces and dry it

Method:

(1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
(3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
(4) Roll out dough and cut with a cookie cutter.
(5) Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown.

Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.


http://auntyyochana.blogspot.sg/2008/01/kueh-bangkit.html

Tom Yam Kung Cookies

Ingredients :

(A)
125gm butter
110gm brown sugar
pinch of salt2 tbsp tom yam paste
10 lime leaves, shredded finely
1 tspn garlic powder

(B)
2 eggs, beaten
2 tbsp milk/coconut milk
(C)
200gm oats
380gm all purpose flour2 tbsp coconut milk powder (omit this if using coconut milk)
1 tspn baking powder
1/2 tpsn baking soda
1-1/2 tbsp corn flour

Method :

- combine all ingredients (C) and mix well, set aside.
- cream ingredients (A) untill fluffy.
- add ingredients (B) into (A) and mix untill well combined.



- then stir in ingredients (C) to form a dough, leave dough aside for 1 hour if you want soft oat texture. (leave the oats to absorb moisture)
- roll 1/2 tbsp dough into a ball and place to baking.
- press dough with a fork untill get the shape you wanted.



- finally, bake at 180'c for 15-20 mins.
- leave to cool before storage.

http://kristygourmet.blogspot.sg/2010/01/tom-yam-kung-cookies.html

 

 

 

 

Haw Flakes Butter Cookies

 

Ingredients :

140gm butter

70gm sugar

1 egg

1/2 tspn vanilla essence/extract

200gm all purpose flour

1/2 tspn baking powder

5 packets Haw Flakes

Method :

- cream butter and sugar untill fluffy.

- stir in eggs and vanilla essence, mix untill well combined.

- fold in flour and baking powder to form soft dough.



- then add in haw flakes and mix well.

- divide dough into 2 portion, wrap with plastic sheets.

- roll dough into oblong shape.

- chill for 3-4 hours(in freezer) or overnight preferred.

- then slice roughly about 7mm thickness, place them to baking tray.

 

- finally, bake at 180'c for 15 mins.

 

 

http://kristygourmet.blogspot.sg/2010/02/haw-flakes-butter-cookies.html

 

 

 

 

 

Chinese Peanut Cookies

Chinese Peanut Cookies
recipe largely adapted from here

Ingredients
600g coarsely ground peanuts
350g sugar
400g all-purpose flour
1 tsp salt
1 egg yolk
3 tbsp creamy peanut butter
400ml corn oil (or neutrally flavoured oil like Canola)
1 egg (mix with 2 tbsp water and a pinch of salt to form egg wash)

Method
1. Toast the peanuts at 180C for 15 minutes.
2. Grind half of the peanuts into fine powder, and I keep the remaining half coarse for the crunchier taste.
2. In a large bowl, mix all the ingredients except the oil and egg wash. Combine well.
3. Slowly add the oil and mix well with clean hands until a soft dough is formed. You can adjust the amount of oil used here.
4. Form small walnut sized balls and using a chopstick or a clean tip of ball point pen (seriously!), indent the middle of the cookie. Alternatively, press half a peanut in the centre like the original recipe.
5. Brush the top of the cookies with the egg wash.
6. Bake at 180C for 20-25 minutes until the top is golden brown and cracked slightly.
7. Transfer the cookies to cool on wire rack and keep in airtight container. Enjoy!


http://www.thecookingdoctor.co.uk/2011/12/chinese-peanut-cookiesunassumingly.html

Matcha Cranberry Cookies 抹茶蔓越莓饼干

Matcha Cranberry Cookies
(recipe source: by Sonia aka Nasi Lemak Lover)

Ingredients80g Butter
50g icing sugar
1 egg yolk
120g corn flour
20g cake flour
6g matcha powder ( can be reduced if prefer no bitter taste)
45 dried cranberries, chopped

Method
1. Cream the butter and icing sugar till light and creamy.
2. Add in egg yolk and mix well.
3. Fold in corn flour, matcha powder, cake flour and chopped cranberries to form a soft and pliable dough.
4. Roll the dough into thin layer about 4mm, cut the flower shape.
5. Bake in preheated oven at 170c (fan forced) at middle rack for 12mins.


http://nasilemaklover.blogspot.sg/2013/01/matcha-cranberry-cookies.html

Crispy Almond Butter Cookies 酥脆杏仁饼

The dough is sticky and wet

Spread evenly on the tray, another tedious job to get it smooth and evenly. Try to use a rolling pin to roll it smooth..

After bake half cooked, have to slice it, take time too..

One by one place two almond flakes on dough which have applied with egg wash..

Ready for 2nd bake

Finished products. For my oven, i have to rotate the tray in order to get even browning..

Crispy Almond Butter Cookies 酥脆杏仁饼
(recipe source: largely adapted from 西饼物语 by Wendy Kor, with my own modification)
* 2 x (14”x14”x 1/8 “ square trays)
* One tray – 14 cut x 1” and 10 cut x 1.4” , makes 140pcs

Ingredients:
190g butter
100g icing sugar
50g egg white
220g Top flour or Cookie flour
2tsp custard powder
50g ground almond

Almond flakes
For egg wash-3 egg yolks + 1tbsp milk

Method:
1. Cream butter and icing sugar on low speed for 1 minute. Scrape mixing bowl and continue to mix on medium high speed for 3-4minutes till light and fluffy.
2. Add in egg white and mix on medium high speed for 1min.
3. Add in ground almond, mix well. Sifted in cookie flour and custard powder. Mix for 1 min to form soft dough (dough is wet).
4. Spread the dough onto the tray. Cover a plastic sheet on top and roll evenly with a rolling pin. Remove the plastic sheet.
5. Bake in a preheated oven at 170C (lower rack, fan forced) for 4mins until half cooked.
6. Take out from oven and let cool for 1min. Use a pizza cutter or knife, slice into rectangles.
7. Brush with egg yolk and place two pieces of almond flake on each of the cookie repeat until finished.
8. Do not brush egg yolk for the whole baking tray at one time, because egg yolk will turn dry quickly and almond flake will not stick to the cookie base.
9. Continue to bake at 170C (lower rack, fan forced) for 10mins or until golden brown ( try to rotate the tray for few times for even browning).
10. Once done, remove from oven and cool on a wire rack. Remove from the tray and store in air-tight container.


http://nasilemaklover.blogspot.sg/2013/01/crispy-almond-butter-cookies.html

Cheesy cookies

RECIPE FOR CHEESY COOKIES
Source: A kid’s cookbook (I will update it if I can find this book)
Make: 30-40 cookies (depending on the size and shape of the cookies)

Ingredients:
175g unsalted butter (chilled)
250g plain flour, plus extra for kneading
175g Cheddar cheese – grated (¾ or 130g for cookies and 1/4 or 45g for garnishing)
2 egg yolks
Dash of salt and pepper
Egg wash – 1 whole egg (beaten)
 

Methods:

1. Preheat oven at 200°C.
2. Cut the butter into pieces and add to the large mixing bowl with the flour and salt and pepper.
3. Rub in the butter with your fingertips until the mixture looks like fine crumbs.
4. Grate the cheese, and then stir ¾ into the bowl with the egg yolks. Mix with the fork, and then shape the dough into a ball with your hands.
5. Sprinkle the work surface with a little flour. Knead the ball of dough until it is smooth, and then roll it out until it is 5mm (1/4 inch) thick.
6. Cut out hearts or other shapes and put the cookies spaced slightly apart on the (ungreased) baking sheets.
7. Squeeze all the trimmings together, then roll out and continue stamping and kneading until all the mixture is used up.
8. Brush the cookies with egg wash using the pastry brush.
9. Sprinkle with the remaining grated cheese. (refer to tip no. 1)
10. Bake in the oven for 8-10 minutes until golden brown. Leave to cool on the sheets and store in an air-tight container.

Tips:

1. The cookies could be sprinkled with sesame or poppy seeds before baking or left plain if preferred.
2. If you don’t have any cookies cutters, cut squares, triangles or strings instead using a small knife.
3. It will taste better and more economical to grate the cheese yourself than buying those pre-packed grated cheese.

http://food-4tots.com/2010/01/07/cheesy-cookies/2/
 

 

Cornflake cookies

Source: Adapted and modified from Baking Made Easy by Agnes Chang (蓝赛珍，轻轻松松学烘焙)

Make: 50 cookies

Ingredients:
120g unsalted butter
75-80g icing sugar
1 egg yolk
½ tsp vanilla extract
120g plain flour
30g corn flour/ corn starch
30g milk powder (note 1)
30g raisins
100g cornflakes

 

Preparation:

1. Put raisins in a plastic bag, pour water inside the bag and immediately pour it out. Leave it overnight at room temperature. This is to prevent the raisins from absorbing the moisture from the cookies. On the day of baking, pat dry the raisins with kitchen papers and set aside.
2. Put cornflakes in a large plastic bag and scrunch coarsely with your fingers until they become small crumbs. Set aside.
3. In a mixing bowl, whisk plain flour, corn flour and milk powder and sieve. Set aside.
4. Let the butter turn soft at room temperature (ie it will leave a mark on the butter when you press lightly with your finger tip).

Methods:

1. Transfer softened butter to a mixing bowl. Add in icing sugar. Use a rubber spatula to combine well the ingredients.
2. Then with a hand held electric mixer, beat them at high speed till light and fluffy. Do not overbeat the mixture.
3. Add in egg yolk and vanilla. Beat until light and creamy.
4. Add in flour mixture in 2 to 3 batches. Use a rubber spatula to roughly mix the flour mixture with the butter mixture (until no traces of flour). Do not stir the mixture in a circular movement. Use a mix of “cutting”, “pressing” and “scraping” actions to combine the ingredients.
5. Then add in raisins to combine well.
6. Use your measuring spoon, scoop 1 teaspoon mixture (make sure to include raisins) and drop it onto the cornflakes. Use your palms to roll it lightly into ball and place into mini baking paper cups. Repeat until the mixture is used up. Transfer the mini baking paper cups to a baking tray and arrange them 3cm apart. You may need to bake these cookies in 2 batches with this recipe.
7. Bake in a pre-heated oven at 170°C for 20-22 minutes or until light golden brown and crispy. Rotating the baking tray towards the last 5 minutes.
8. Remove the baking tray from the oven. Transfer the cookies to a wire rack to cool completely. Then store them in an airtight container.

Notes:

1. I bought it from baking supply shop.
2. Make sure the cookie is well-coated with cornflakes.
3. Do not overwork the cookie dough or over-bake the cookies. They should be crispy outside and crumbly inside.
4. You can bake the cookies without the paper cups.
5. You can substitute raisins with dried cranberries or dried blueberries for a variation.

http://food-4tots.com/2011/01/20/cornflake-cookies/2/

Green tea snow balls

 

Green tea snow balls

Makes 40

Ingredients
100g ................................ Butter
45g ................................... Icing sugar
2tsp .................................. Green tea powder
........................................... A pinch of salt
35g ................................... Egg white (about 1 egg white)
50g ................................... Almond powder
100g ................................. Cake flour
1/5tsp .............................. Baking powder
........................................... Icing sugar for coating the cookies


Sift the flour with baking powder and green tea powder.

Beat the butter with icing sugar and salt until light. Pour the egg white into the butter mixture, beat to combine, add the almond powder and beat with low speed until combine.

Add the flour mixture beat with low speed until combine.

Warp the cookie dough with plastic warp and refrigerate for 30 minutes.

Preheat the oven to 170°C
Line the baking sheet with baking paper.

Divide the dough into 40 pieces, and roll into a ball.
Then bake for 20 minutes.

Let the cookies cool completely before coating it with the icing sugar.


http://dailydelicious.blogspot.sg/2011/09/green-tea-snow-balls-little-balls-of.html

Peanut Oat Cookies

Peanut Oat Cookies

Ingredients:
300g Plain flour
60g Qiuck cooking oats
100g chucky peanut butter
50g honey
100g butter
1/4 tsp salt
120g castor sugar
More quck cooking oats for sprinkling

Method:
1. Cream butter with honey, peanut butter, sugar and salt until smooth and creamy.
2. Fold in flour and oats and mix until well combined. Roll out dough to 4mm thickness and cut with a floured fluted cutter.
3. Place cut dough onto greased trays. Brush lightly with beaten egg and sprinkle with some oats.
4. Bake in preheated 170C oven for 15 minutes or until golden brown.
5. Remove cookies onto a wire rack to cool before soring in airtight containers.


http://jasnette.blogspot.sg/

Rolled Oats and Chocolate Chip Cookies

You need :
120g plain flour
1/2 tsp baking powder
1/8 tsp salt
65g butter
100g light brown sugar
50g caster sugar
1 egg
1 tsp vanilla essence
70g rolled oats
1 cup chocolate chips

 

To do :
1. Combine butter, brown sugar and caster sugar and beat until smooth. (I use a handheld mixer).
2. Add the eggs and vanilla essence and beat on low speed until well blended.
3. Fold in dry ingredients until well incorporated.
4. Add in rolled oats and chocolate chips and mix well.
5. Drop the dough by heap tbsp onto prepared baking sheets, spacing them apart. The cookies will spread during baking.
6. Bake the cookies until they’re evenly light brown and tops feel firm when lightly touched for 15-20 mins at 180 degrees.
7. Let the cookies cool on the baking sheet for 5 mins before transfering to wire rack to cool completely. (The cookies will fall apart if you immediately remove the cookie from the baking sheet).
8. Store in air-tight container at room temperature for up to 3 days.


Recipe adapted from Williams-Sonoma : Essentials of Baking


http://esjoie.wordpress.com/page/49/

Peanut Butter Cookies

Ingredients:
125g butter
150g brown sugar
50g castor sugar
1 egg
150g smooth peanut butter
375g plain flour
1 tsp baking soda
¼ tsp salt

Method:
1. Sieve flour with baking soda and salt into a bowl.

2. Cream butter with both sugars together. Beat in egg. Mix in peanut butter.

3. Stir in flour. If using machine, use low speed and mix until just combine. Shape into small balls. Placed on ungreased cookie sheet or on tray line with parchment paper. Leave room for expansion. Press cookies with fork. Dip fork in flour as needed to prevent sticking.

4. Bake in 190C oven for 15 minutes or until brown.

Variations:
Peanut butter chip cookies: Add in 1 cup of semi-sweet chocolate chips.

Peanut butter jelly nests: Shape dough into 1 inch balls. Place on cookie sheet. Use palm to slightly flatten it. Use thumb to indent. Bake in 190C oven for 5 minutes. Take it out and press again. Bake for another 10 minutes more. Fill with strawberry or raspberry jelly while cookies are still warm or store and fill as needed.

Note: Usually if you use all brown sugar, the cookies tend to be softer instead of more crispy. But in my case, I used all brown sugar and reduced the temp to 180C and bake for 20 minutes and still have a crispy texture. The more caster sugar the more crispy the texture.



http://bakingmum.blogspot.sg/2009/08/peanut-butter-cookies.html

Basic Cookie Recipe

Basic Cookie Recipe

• Course: Snack, Teatime
• Skill Level: Beginner

 

Ingredients :

320gms Butter
600gms Self Raising Flour
150gms Icing Sugar
2 tbsp Chocolate Rice (or glazed cherries)*
2 tbsp Crushed Almond (or any other type of crushed nuts)*
1 Egg (lightly whisked)
*Note: Optional. You may add other toppings or nuts of your choice. For variant, you may also pipe frosting on the surface of the cookie.

Method :
1) Sieve flour & icing sugar into a large bowl
2) Add soften butter & 1 egg slowly into the flour/sugar mixture and knead together
3) Add in the chocolate rice & crushed almonds into the mixture
4) Roll the dough and flatten it; then use cookie cutter to cut out the desired shapes of the cookie
5) Bake 15-18 mins in preheated 180C oven
6) Once done place the cookies on cooling rack before storing them in air tight containers

 

 

 http://munchministry.com/recipe/basic-cookie-recipe/

 

 

MILO Chocolate Chips Cookie

MILO Chocolate Chips Cookie

(Makes about 80 cookies)

Adapted from Jam's recipe

Ingredients:

225g butter

150g sugar

1 tsp vanilla essence

1 tsp of cream of tartar

½ tsp bicarbonate of soda

½ tsp emplex (to make the cookie crispy)

1 egg yolk

165g Hershey's semi-sweet mini chocolate chips }

1 cup MILO powder                                               } mix together n set aside

300g self-raising flour                                     }

 

 

Method:

Mix butter, sugar, vanilla essence, cream of tartar and bicarbonate soda in a mixer till fluffy, then add in egg till incorporated

Then add in milo, flour & chocolate chips n mix w spatula or hand.

Shape the dough using a teaspoon and bake in preheated oven at 160 deg C for about 15 minutes.

http://jthorge.blogspot.com/search/label/Cookies