Choc chip oats cookies
130 gm flour
30 gm corn flour
20 gm cocoa powder
1/2 teaspoon of baking powder
1/4 teaspoon of cinnamon stick powder ( this one I ommited)
90 gm instant quaker oats
200 gm butter
120 gm brown sugar ( i used castor sugar)
1/2 teaspoon of vanilla essence
chocolate chips
1) Mix flour, corn flour, cocoa powder, baking powder and cinnamon powder and sieve them, then add the quaker oats in. Put aside.
2) Beat butter and sugar in a mixer till fluffy and sugar almost dissolved, then add in the essence and mix again.
3) Pour in the flour mixture and mix well. Then add in the chocolate chips .
4) Use a spoon and drop some of the mixture into a greased baking tray, no need to flaten them as the cookies will expand and flaten slightly when cooked.
5) Bake for 15-20 minutes at 180degrees celcious, till cooked. Do not remove the cookies from the tray right out of the oven, they will break. Let them cooled slightly before removing them . The cookies will be crispy when cooled.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Wednesday, August 31, 2011
Tuesday, August 30, 2011
Whiite Chocolate Chips Chocolate Cookies
This recipe makes 4 dozen. So I freeze half of the dough in the plastic container and scoop out spoonfuls of dough to bake whenever we have a hankering for freshly baked cookies.
Ingredients:
2 cups plain flour
1/2 cup unsweetened cocoa powder (I use Hersley Brand)
1 tsp bicarbonate of soda
250g salted butter
1 cup light brown sugar
1/2 cup castor sugar
2 eggs
100g white chocolate chips (you can add more if you like)
Method:
Cream the butter and sugar until light and fluffy. Add the eggs one at the time, mixing well after each addition.
Sift in the dry ingredients and mix until blended. Stir in the chocolate chips. Refrigerate the dough until firm, about 1-2 hours.
Preheat the oven at 165 deg C. Place a baking paper on the baking sheet or grease the tray with butter. Use a teaspoon to scoop the dough and shape into a round ball. Place the round dough 2 inches apart from each other on the baking sheet and bake for about 12-15 minutes, or until the edges turn crispy.
Let the cookies sit on the baking sheets for a few minutes before lifting them off and cool completely on a wire rack. Store these cookies (cooled) in an airtight container, can keep for 4 to 5 days.
by jthorge
Ingredients:
2 cups plain flour
1/2 cup unsweetened cocoa powder (I use Hersley Brand)
1 tsp bicarbonate of soda
250g salted butter
1 cup light brown sugar
1/2 cup castor sugar
2 eggs
100g white chocolate chips (you can add more if you like)
Method:
Cream the butter and sugar until light and fluffy. Add the eggs one at the time, mixing well after each addition.
Sift in the dry ingredients and mix until blended. Stir in the chocolate chips. Refrigerate the dough until firm, about 1-2 hours.
Preheat the oven at 165 deg C. Place a baking paper on the baking sheet or grease the tray with butter. Use a teaspoon to scoop the dough and shape into a round ball. Place the round dough 2 inches apart from each other on the baking sheet and bake for about 12-15 minutes, or until the edges turn crispy.
Let the cookies sit on the baking sheets for a few minutes before lifting them off and cool completely on a wire rack. Store these cookies (cooled) in an airtight container, can keep for 4 to 5 days.
by jthorge
Chocopop cookie
You need:
@250g butter softened
@300G S/R flour
@200g chocopop (I used abt 120g)
@200g icing sugar
Preheat oven at 180 degree
1) Cream butter and icing sugar
2) Add flour and chocopop
3) Bake at 180 degree for abt 10min. (I used BB to bake hence the timing only estimation)
by myprecious
@250g butter softened
@300G S/R flour
@200g chocopop (I used abt 120g)
@200g icing sugar
Preheat oven at 180 degree
1) Cream butter and icing sugar
2) Add flour and chocopop
3) Bake at 180 degree for abt 10min. (I used BB to bake hence the timing only estimation)
by myprecious
Donna Hay's Star Cookies
This recipe is taken from a past issue of Donna Hay magazine featuring Christmas treats
Makes 32.
Ingredients:
250g butter, softened
175g caster sugar
2 teaspoons vanilla extract
1 egg yolk
337g plain flour, sifted
1/2 cup clear sanding sugar
Method:
1. Preheat the oven to 180C.
2. Place the butter and sugar in an electric mixer and beat until pale and creamy.
3. Add the vanilla and egg yolk and beat well to combine.
4. Add the flour and beat until a smooth dough forms.
5. Divide the dough into four portions and wrap each portion in plastic wrap. Place in the refrigerator for 15 minutes or until dough is firm.
6. Roll out each portion of dough between two sheets of non-stick baking paper until 3mm thick.
7. Remove the baking paper and use a 7cm star-shaped cookie cutter to cut out eight rounds from each sheet.
8. Place the cookies on baking trays lined with baking paper, sprinkle with the clear sanding sugar and bake for 8 minutes or until the cookies are light golden.
9. Cool on wire racks.
by Jasmin
Makes 32.
Ingredients:
250g butter, softened
175g caster sugar
2 teaspoons vanilla extract
1 egg yolk
337g plain flour, sifted
1/2 cup clear sanding sugar
Method:
1. Preheat the oven to 180C.
2. Place the butter and sugar in an electric mixer and beat until pale and creamy.
3. Add the vanilla and egg yolk and beat well to combine.
4. Add the flour and beat until a smooth dough forms.
5. Divide the dough into four portions and wrap each portion in plastic wrap. Place in the refrigerator for 15 minutes or until dough is firm.
6. Roll out each portion of dough between two sheets of non-stick baking paper until 3mm thick.
7. Remove the baking paper and use a 7cm star-shaped cookie cutter to cut out eight rounds from each sheet.
8. Place the cookies on baking trays lined with baking paper, sprinkle with the clear sanding sugar and bake for 8 minutes or until the cookies are light golden.
9. Cool on wire racks.
by Jasmin
HERSHEY'S Premier White Chips And Macadamia Nut Oatmeal Cookies
Ingredients:
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup uncooked rolled oats
• 1-1/3 cups (8-oz. pkg.) HERSHEY'S Premier White Chips and Macadamia Pieces
Directions:
1. Heat oven to 350 F.
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Gradually beat into butter mixture, beating until thoroughly blended. Stir in oats. Stir in white chips and macadamia nuts. (Batter will be very stiff.) Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until edges of cookies are golden. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup uncooked rolled oats
• 1-1/3 cups (8-oz. pkg.) HERSHEY'S Premier White Chips and Macadamia Pieces
Directions:
1. Heat oven to 350 F.
2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Gradually beat into butter mixture, beating until thoroughly blended. Stir in oats. Stir in white chips and macadamia nuts. (Batter will be very stiff.) Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until edges of cookies are golden. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.
Hazelnut Snow Cookie
Ingredients:
250 gm unsalted butter
100 gm brown sugar
400 gm Top flour
80 gm ground hazelnut
2 eggs
red chelory for topping
Method:
Cream butter and sugar till light and fluffy.
Add in egg and blend well.
Stir in the grounded hazelnut and flour and mix till a dough is formed.
Put the soft dough in a piping bag and pipe the cookies out.
Egg wash the cookie top and place a chelory for decoration.
Bake in a pre-heated oven at 180 degree C for 20 mins. or till cookie turns a light golden colour.
When cookie is done and is still warm, sprinkle some snow powder on it.
Cool cookie completely before storing in an air-tight container.
250 gm unsalted butter
100 gm brown sugar
400 gm Top flour
80 gm ground hazelnut
2 eggs
red chelory for topping
Method:
Cream butter and sugar till light and fluffy.
Add in egg and blend well.
Stir in the grounded hazelnut and flour and mix till a dough is formed.
Put the soft dough in a piping bag and pipe the cookies out.
Egg wash the cookie top and place a chelory for decoration.
Bake in a pre-heated oven at 180 degree C for 20 mins. or till cookie turns a light golden colour.
When cookie is done and is still warm, sprinkle some snow powder on it.
Cool cookie completely before storing in an air-tight container.
By Chawanmushi
Cornflakes Cookies
Ingredients A:
125g butter
85g icing sugar
Ingredients B:
20g egg yolk
1/4 tsp vanilla oil (I use essence)
Ingredients C:
150g plain flour
30g corn flour
5g double action powder
Ingredients D:
150g cornflakes (I crushed them a little)
Method:
1. Cream butter and icing sugar till light and fluffy
2. Add in egg yolk and vanilla oil and mix well
3. Fold sifted flour mixture into butter mixture
4. Drop mixture teaspoon by teaspoon onto the cornflakes, shape into balls and place into small paper cups
5. Bake in a pre-heated oven at 170C for 20-25 mins till golden brown
6. Remove and leave to cool before storing
I added half of the cornflakes (75g) into the butter mixture cos I like the inside to be crispy, and the balance cornflakes for coating the balls.
by gntkx
125g butter
85g icing sugar
Ingredients B:
20g egg yolk
1/4 tsp vanilla oil (I use essence)
Ingredients C:
150g plain flour
30g corn flour
5g double action powder
Ingredients D:
150g cornflakes (I crushed them a little)
Method:
1. Cream butter and icing sugar till light and fluffy
2. Add in egg yolk and vanilla oil and mix well
3. Fold sifted flour mixture into butter mixture
4. Drop mixture teaspoon by teaspoon onto the cornflakes, shape into balls and place into small paper cups
5. Bake in a pre-heated oven at 170C for 20-25 mins till golden brown
6. Remove and leave to cool before storing
I added half of the cornflakes (75g) into the butter mixture cos I like the inside to be crispy, and the balance cornflakes for coating the balls.
by gntkx
Peanut Cookies
Plain Flour 600gram
baking powder 2 tsp
baking soda 2 tsp
sugar 225g
coarsed peanut 400gram
corn oil 1 1/2 bowl(small bowl, normaly i gaudge using my own estimation)(according to Peony who did half a recipe, this should be ard 400ml of oil)
Method:
1. Sieve flour with baking powder n soda.
2. Add in peanut and sugar.
3. Add in cornoil and mix well. Dough should form
4. Divide into small balls and poke center with chopstick.
5. Apply eggwash and bake at 175 degrees for 20 mins
by lingo
baking powder 2 tsp
baking soda 2 tsp
sugar 225g
coarsed peanut 400gram
corn oil 1 1/2 bowl(small bowl, normaly i gaudge using my own estimation)(according to Peony who did half a recipe, this should be ard 400ml of oil)
Method:
1. Sieve flour with baking powder n soda.
2. Add in peanut and sugar.
3. Add in cornoil and mix well. Dough should form
4. Divide into small balls and poke center with chopstick.
5. Apply eggwash and bake at 175 degrees for 20 mins
by lingo
The Chewy Chocolate Chip Cookie
220g unsalted butter
2 1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Heat oven to 190 degrees C.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
by summerwinter
2 1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Heat oven to 190 degrees C.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
by summerwinter
Cut Out Cookies
250g butter
100g castor sugar
1egg yolk
¼ tsp vanilla essence
350g plain flour
30g custard powder
Cream butter and sugar till light and fluffy
Add egg yolk and vanilla essence and mix well
Fold in the sifted plain flour&custard powder and mix into a soft dough
Freeze the dough for at least ½ hr.
Roll out dough and then cut out shapes using lightly floured cookie cutter.
Bake in a pre-heated oven at 180°C for about 20 mins till golden brown.
100g castor sugar
1egg yolk
¼ tsp vanilla essence
350g plain flour
30g custard powder
Cream butter and sugar till light and fluffy
Add egg yolk and vanilla essence and mix well
Fold in the sifted plain flour&custard powder and mix into a soft dough
Freeze the dough for at least ½ hr.
Roll out dough and then cut out shapes using lightly floured cookie cutter.
Bake in a pre-heated oven at 180°C for about 20 mins till golden brown.
by ftmhashim
Pecan Chocolate Chips Cookies
Ingredients (yields about 50 ~ 54 pcs of 1-1/2 inch wide cookies)
130g Butter, room temperature
150g Light Brown Sugar
1 egg
2 Tsp Vanilla Essence
150g Plain Flour
75g Self Raising Flour
80g Rolled Oats
80g Chocolate Chips
70g Raisins
70g Pecans, toasted and chopped coarsely
Method
1) Line a sheet pan with greaseproof paper. Preheat oven to 180 deg.C for conventional oven or 170 deg.C for fan oven.
2) In a bowl, using an electric whisk, cream butter and sugar till pale and fluffy. Add in egg and vanilla essence beat well.
3) Sift in the 2 flours and the rest of the ingredients. Fold till well combined.
4) Divide into equal portions, shape them or drop them by spoonfuls onto prepared pan and bake for 15 mins (mid rack) or till browned.
Note : If using plain flour only, add 1/2 Tsp of baking soda to 225g of plain flour.
by reirei
130g Butter, room temperature
150g Light Brown Sugar
1 egg
2 Tsp Vanilla Essence
150g Plain Flour
75g Self Raising Flour
80g Rolled Oats
80g Chocolate Chips
70g Raisins
70g Pecans, toasted and chopped coarsely
Method
1) Line a sheet pan with greaseproof paper. Preheat oven to 180 deg.C for conventional oven or 170 deg.C for fan oven.
2) In a bowl, using an electric whisk, cream butter and sugar till pale and fluffy. Add in egg and vanilla essence beat well.
3) Sift in the 2 flours and the rest of the ingredients. Fold till well combined.
4) Divide into equal portions, shape them or drop them by spoonfuls onto prepared pan and bake for 15 mins (mid rack) or till browned.
Note : If using plain flour only, add 1/2 Tsp of baking soda to 225g of plain flour.
by reirei
Double Chocolate Espresso Cookies
Recipe taken from Tastes of Home Magazine.
Yields: 3 dozen
3 squares (1 ounce each) unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips, divided
1/2 cup butter (1 stick) butter, cubed
1 tablespoon instant coffee granules ( I used Nescafe) *dont use the 2-in1 or 3 in 1!!!
1 cup plus 2 tablespoons sugar
3 eggs
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1. In a small heavy saucepan, melt the unsweetened chocolate, 1 cup chocolate chips,
and butter with coffee granules;
stir until smooth. Remove from the heat; Set aside to cool.
2. In a small mixing bowl, beat sugar and eggs for 3 minutes
or until thick and lemon-colored.
Beat in the chocolate mixture.
Combine the flour, baking powder and salt; add to the chocolate mixture.
Stir in remaining chips.
3. Drop by rounded teaspoonfuls 2 inch apart onto greased baking sheets.
Bake at 350F for 10-12 minutes or until puffed and tops cracked.
COol for 5 minutes before removing to wire racks.
Yields: 3 dozen
3 squares (1 ounce each) unsweetened chocolate, chopped
2 cups (12 ounces) semisweet chocolate chips, divided
1/2 cup butter (1 stick) butter, cubed
1 tablespoon instant coffee granules ( I used Nescafe) *dont use the 2-in1 or 3 in 1!!!
1 cup plus 2 tablespoons sugar
3 eggs
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1. In a small heavy saucepan, melt the unsweetened chocolate, 1 cup chocolate chips,
and butter with coffee granules;
stir until smooth. Remove from the heat; Set aside to cool.
2. In a small mixing bowl, beat sugar and eggs for 3 minutes
or until thick and lemon-colored.
Beat in the chocolate mixture.
Combine the flour, baking powder and salt; add to the chocolate mixture.
Stir in remaining chips.
3. Drop by rounded teaspoonfuls 2 inch apart onto greased baking sheets.
Bake at 350F for 10-12 minutes or until puffed and tops cracked.
COol for 5 minutes before removing to wire racks.
Almond cookies
2 egg yolks
227g butter
170g castor sugar
340g plain flour
57g cornflour
85g ground almonds
1 tsp vanilla essence
1/3 tsp baking powder
!) Cream butter and sugar till sugar is melted.
2) Add egg yolks and ground almonds(or ground cashew nuts)-stirring all the time.
3) Add flour and cornflour in which had been added the baking powder.Finally add essence.
4) Roll the dough out into a flat surface and shaped using cookie cutter of your choice.
5) Brush top of cookies with egg white and press some sliced almond or half an almond(replaced with half cashewnut if used)
6) Bake in pre-heated oven at 175 degrees C for about 15 minutes.
by Jam
227g butter
170g castor sugar
340g plain flour
57g cornflour
85g ground almonds
1 tsp vanilla essence
1/3 tsp baking powder
!) Cream butter and sugar till sugar is melted.
2) Add egg yolks and ground almonds(or ground cashew nuts)-stirring all the time.
3) Add flour and cornflour in which had been added the baking powder.Finally add essence.
4) Roll the dough out into a flat surface and shaped using cookie cutter of your choice.
5) Brush top of cookies with egg white and press some sliced almond or half an almond(replaced with half cashewnut if used)
6) Bake in pre-heated oven at 175 degrees C for about 15 minutes.
by Jam
Oats chocolate chips cookies
130gm flour
30 gm corn flour
20 gm cocoa powder
½ teaspoon baking powder
90gm instant oats
200 gm buter
120 gm brown sugar
½ teaspoon vanilla essence
a few handful of chocolate chips
1) Cream the butter and sugar till fluffy, then add in the vanilla essence. Mix well.
2) Sift the flour, corn flour, baking powder and cocoa powder, then add in the oats to the sifted flour. Pour in this mixture of flour into the butter –sugar mixture and mix them well before adding the choc chips.
3) Shape the cookies into balls and flatten them a bit, and bake in preheated oven for 15 minutes at temperature of 170 degrees C.
by Jam
30 gm corn flour
20 gm cocoa powder
½ teaspoon baking powder
90gm instant oats
200 gm buter
120 gm brown sugar
½ teaspoon vanilla essence
a few handful of chocolate chips
1) Cream the butter and sugar till fluffy, then add in the vanilla essence. Mix well.
2) Sift the flour, corn flour, baking powder and cocoa powder, then add in the oats to the sifted flour. Pour in this mixture of flour into the butter –sugar mixture and mix them well before adding the choc chips.
3) Shape the cookies into balls and flatten them a bit, and bake in preheated oven for 15 minutes at temperature of 170 degrees C.
by Jam
Choc Chip Cookies
160 gm butter
80 gm sugar
1 teaspoon of vanilla essence
200 gm flour
1 teaspoon of baking powder
Handful of Chocolate chips, chopped cashew nuts/almonds
1) Cream together butter and sugar till light and fluffy. Add in vanilla essence and mix well
2) Stir in the flour which has been mixed with baking powder, then add in the chocolate chips and chopped cashew nuts/ almonds.
3) Rest in fridge for 15 minutes and shape the dough into little balls, and flatten them a bit or you can use the spoon and drop the soft dough into the baking tray.
4) Bake in preheated oven for 15 minutes at temperature of 170degrees Celsius, till golden brown.
Note: Cashew nuts or almonds have to be toast or pan fried first.
by jam
80 gm sugar
1 teaspoon of vanilla essence
200 gm flour
1 teaspoon of baking powder
Handful of Chocolate chips, chopped cashew nuts/almonds
1) Cream together butter and sugar till light and fluffy. Add in vanilla essence and mix well
2) Stir in the flour which has been mixed with baking powder, then add in the chocolate chips and chopped cashew nuts/ almonds.
3) Rest in fridge for 15 minutes and shape the dough into little balls, and flatten them a bit or you can use the spoon and drop the soft dough into the baking tray.
4) Bake in preheated oven for 15 minutes at temperature of 170degrees Celsius, till golden brown.
Note: Cashew nuts or almonds have to be toast or pan fried first.
by jam
Monday, August 29, 2011
Hersheys Chocolate Chip Cookie Recipe
Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (2 sticks, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz pkg) HERSHY'S Semi-Sweet chocolate chips
1 cup chopped nuts
Heat oven 375 degrees.
Stir together flour, baking soda and salt.
In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy.
Add eggs; beat well.
Gradually beat in flour mixture.
Stir in chocolate chips and nuts, if desired.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
About 5 dozen cookies.
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (2 sticks, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz pkg) HERSHY'S Semi-Sweet chocolate chips
1 cup chopped nuts
Heat oven 375 degrees.
Stir together flour, baking soda and salt.
In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy.
Add eggs; beat well.
Gradually beat in flour mixture.
Stir in chocolate chips and nuts, if desired.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
About 5 dozen cookies.
Cornflakes Cookies
450g butter(soft but not melt)
600g plain flour plus a pinch of salt
1 egg
250g fine sugar
1 medium pack unsweetened cornflakes
600g plain flour plus a pinch of salt
1 egg
250g fine sugar
1 medium pack unsweetened cornflakes
What to do!
1. Cream the butter with the sugar till creamy and pale white
2. Add the egg and mix well
3. Sieve the flour with the salt and fold into the egg and the butter mixture.
4. Mix well into a soft pastry dough
5. Crush the cornflakes into smaller pieces
6. Make small balls of dough with the fingers.
7. Roll these into cornflakes to coat evenly
8. Bake on ungreased trays at 180 degree in a preheated oven till brown
2. Add the egg and mix well
3. Sieve the flour with the salt and fold into the egg and the butter mixture.
4. Mix well into a soft pastry dough
5. Crush the cornflakes into smaller pieces
6. Make small balls of dough with the fingers.
7. Roll these into cornflakes to coat evenly
8. Bake on ungreased trays at 180 degree in a preheated oven till brown
by thelazychef (
Milo Chocolate chips
8ozs (225gm) butter
5ozs (150gm)sugar
1/2 teaspoon of bicarbonate of soda
1 teaspoon of cream of tartar
1 cup of milo powder
10 ozs ( 300gm) of self raising flour
6ozs Hershey's semi-sweet mini chocolate -chips
1 teaspoon vanilla essence
1 egg yolk
Mix butter, sugar, vanilla essence, cream of tartar and bicarbonade soda in a mixer till fluffy, add in milo,follow by egg and chocolate chips.Make sure the batter are well mix before adding the each ingredients. Lastly add in the flour.( can just use spatula) Shape the cookies and bake in preheated oven of 175 degrees Celsius for about 15- 20 minutes .
Note: add less sugar if you're using more chocolate chips.
The time taken to bake depends on the size of your cookies and your oven, so the time is an estimate.
5ozs (150gm)sugar
1/2 teaspoon of bicarbonate of soda
1 teaspoon of cream of tartar
1 cup of milo powder
10 ozs ( 300gm) of self raising flour
6ozs Hershey's semi-sweet mini chocolate -chips
1 teaspoon vanilla essence
1 egg yolk
Mix butter, sugar, vanilla essence, cream of tartar and bicarbonade soda in a mixer till fluffy, add in milo,follow by egg and chocolate chips.Make sure the batter are well mix before adding the each ingredients. Lastly add in the flour.( can just use spatula) Shape the cookies and bake in preheated oven of 175 degrees Celsius for about 15- 20 minutes .
Note: add less sugar if you're using more chocolate chips.
The time taken to bake depends on the size of your cookies and your oven, so the time is an estimate.
by jthorge
Watermelon Cookies
Recipe adapted fr BAKING COOKBOOK by Alan Ooi
Ingredients: Cookies dough
(A) 180 gm Butter (soften); 50gm cream cheese ; 150 gm Icing Sugar
(B) 1 egg (B) ; 1 tsp vanilla Essence (I don't understand what the author mean by egg B, i look thru the book and found no clue at all. Any experts here can enlighten me?)
(C) 280gm plain flr ; 30gm Hoen Kwe flr ; 30gm Milk powder (I use coffe creamer cos dun hav milk powder) ; 1 tsp baking powder
Ingredients: Filling
(D) 1/2 tbsp black sesame seeds ; some red colouring ( I added a little bit of strawberry essence instead, u can add watermelon flavour if u desire)
Ingredients: Crust
(E) some apple green colouring
Method:-
1.Biscuit:
-Whisk A until thick n creamy
-mix B into it and blend till smooth
-blend in C and knead into a dough
-divide dough into 3 portions: -mix & knead 300g with D evenly, mix 240g with evenly , leave the remaining 240g as plain dough
2.Filling
-knead red filling dough from step 1 into round cylinders.
-Wrap up in plastic wrap n chill in refridgerator for 15 min ( I left it inside freezer compartment to speed up the hardening)
3.Inner Crust
-Place the plain dough in between 2 plastic wrap ( i cut up those plain transparent plastic bag & use it)
-roll out thin, place the chilled filling dough (step 2) on top
-roll into a cylinder
-again, wrap up in plastic wrap n chill for 20min
4. Outer crust
-place green dough in between 2 plastic wrap, roll out until thin
-place the chilled combination clinder dough (step 3) on top.
-roll into cylinder
-again wrap up in plastic wrap n chill overnight in refrigerator (at the normal compartment)
5. Next day, cut the chilled dough into 3mm think slices n bake at 130C for 15 min or until cook ( I adjusted according to my oven, pls do so for yours)
Ingredients: Cookies dough
(A) 180 gm Butter (soften); 50gm cream cheese ; 150 gm Icing Sugar
(B) 1 egg (B) ; 1 tsp vanilla Essence (I don't understand what the author mean by egg B, i look thru the book and found no clue at all. Any experts here can enlighten me?)
(C) 280gm plain flr ; 30gm Hoen Kwe flr ; 30gm Milk powder (I use coffe creamer cos dun hav milk powder) ; 1 tsp baking powder
Ingredients: Filling
(D) 1/2 tbsp black sesame seeds ; some red colouring ( I added a little bit of strawberry essence instead, u can add watermelon flavour if u desire)
Ingredients: Crust
(E) some apple green colouring
Method:-
1.Biscuit:
-Whisk A until thick n creamy
-mix B into it and blend till smooth
-blend in C and knead into a dough
-divide dough into 3 portions: -mix & knead 300g with D evenly, mix 240g with evenly , leave the remaining 240g as plain dough
2.Filling
-knead red filling dough from step 1 into round cylinders.
-Wrap up in plastic wrap n chill in refridgerator for 15 min ( I left it inside freezer compartment to speed up the hardening)
3.Inner Crust
-Place the plain dough in between 2 plastic wrap ( i cut up those plain transparent plastic bag & use it)
-roll out thin, place the chilled filling dough (step 2) on top
-roll into a cylinder
-again, wrap up in plastic wrap n chill for 20min
4. Outer crust
-place green dough in between 2 plastic wrap, roll out until thin
-place the chilled combination clinder dough (step 3) on top.
-roll into cylinder
-again wrap up in plastic wrap n chill overnight in refrigerator (at the normal compartment)
5. Next day, cut the chilled dough into 3mm think slices n bake at 130C for 15 min or until cook ( I adjusted according to my oven, pls do so for yours)
Choc Chip Cookies
(A)Process/rub the following together thoroughly:
350g self raising flour (Another idea for a murukku-earth-shattering-like crunch is to replace 100g of the self-raising flour with bread flour + 1 tsp baking powder.)
100g rice flour
50g corn oil
(B)Cream till fluffy:
200g unsalted butter
100g light brown sugar
100g gula melaka( finely minced/grated )
150g castor sugar
half tsp salt
2 tsp vanilla extract
2 tbsp brandy/rum/whisky
(C) Followed by:
100g milk powder
1 egg
(D) Stir in:
150g chopped nuts
500g chocolate chips
mixture (A)
Pipe, drop, pinch or whatever lah on a parchment lined baking sheet and bake at 170C for 15 - 20 mins.
Variations on the theme:
- rum with raisins
- brandy with almonds
- whisky with cashews
- instant coffee paste with peanuts
- honey with dessicated coconut
- lime cordial with mixed peel
by curryman
350g self raising flour (Another idea for a murukku-earth-shattering-like crunch is to replace 100g of the self-raising flour with bread flour + 1 tsp baking powder.)
100g rice flour
50g corn oil
(B)Cream till fluffy:
200g unsalted butter
100g light brown sugar
100g gula melaka( finely minced/grated )
150g castor sugar
half tsp salt
2 tsp vanilla extract
2 tbsp brandy/rum/whisky
(C) Followed by:
100g milk powder
1 egg
(D) Stir in:
150g chopped nuts
500g chocolate chips
mixture (A)
Pipe, drop, pinch or whatever lah on a parchment lined baking sheet and bake at 170C for 15 - 20 mins.
Variations on the theme:
- rum with raisins
- brandy with almonds
- whisky with cashews
- instant coffee paste with peanuts
- honey with dessicated coconut
- lime cordial with mixed peel
by curryman
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