Almond Butter Cookies

 

Ingredients
2 tbsp cornflour
210g plain flour (I used self raising flour)
250g butter
100g icing sugar - sieved
1 tsp vanilla extract
100g almond powder
Some chocolate chips


Method
1. Preheat oven at 160C. Lined baking tray.

2. Sieve cornflour & plain flour together. Set aside.

3. Beat icing sugar, vanilla and butter till light and fluffy. Add in both flours and continue beating until well combined. Then add in ground almond and mix until well combined.

4. Tranfer to piping bag and pipe out desired shapes. Place a piece of chocolate chips in the center.

5. Send to bake for 12-15min till golden brown.

White Chocolate and Macadamia Nut Cookies

24.3.14 (Mon)
I have a bar of white chocolate, sitting in the fridge for quite some times..So, I decided to bake something out of it and googled for recipes. Then, I found this recipe and immediately on the next day, went to the bakery ingredients shop and grabbed all the ingredients needed and started my baking. Quite an easy recipe and the cookies turned out to be delicious! I also  gave away some to nearby neighbours.

Ingredients
125g butter, softened
165g (3/4 cup) brown sugar
1 egg, lightly beaten
1 teaspoon vanilla essence
150g (1 cup) plain flour, sifted
160g (1 cup) self-raising flour, sifted
200g white chocolate, roughly chopped
150g unsalted macadamia nuts, roughly chopped

  

Methods
1. Line a baking tray with non-stick baking paper. Preheat oven to 175°C.

2. Using an electric beater, beat the butter and brown sugar in a large bowl until thick and creamy. Add egg and vanilla essence and continue to beat until well combined.

3. Fold in the plain flour and self-raising flour until just combined, then add the white chocolate and macadamias to form a chunky mixture.

4. Place spoonfuls of the cookie mixture on the prepared tray and gently press down to flatten a little. Bake for 15-20 minutes or until golden brown. Remove from oven and set aside for a few minutes to cool slightly, then transfer to a wire rack to cool completely.

 

Almond Rings 杏仁圈

19.3.13 (Tues)

I am a nutty person, ie I like to eat food with nuts, be it cashew nut, macadamia nut, almonds, walnuts, hazelnut..(but my hubby is totally opposite of me, he likes it plain)..so I guessed he won't be eating this almond rings cookie.

 

 

 

Ingredients

100g self raising flour

40g margerine/butter

40g caster sugar

25g ground almond (I didn't use this)

1/4 tsp almond essence (I didn't use this)

1/2 egg

A little beaten egg or milk

Almond flakes/chopped almond

 

Method

1. Mix margarine with sugar and beat well with electric mixer. Add in beaten egg.

 

2. Add in flour and mix well into dough.

 

3. Roll out the dough thinly. Cut out rings using larger fluter cutter and a small plain cutter. Transfer to the lined baking sheet. BRush with beaten egg or milk, sprinkle with almond flakes or chopped almonds.

 

4. Bake in preheated oven at 170 degree celcius for 10-15 mins until golden brown.

 

Reminder:

Use egg just sufficient to bind mixture into a dough. Too much egg will result in a wet dough making rolling out difficult.

 

Teatime Cookies 茶点饼干

Ingredients

90g margarine / butter

30g icing sugar

125g self raising flour

Chopped nuts / Chocolate chips / Almond flakes

Methods

1. Preheat oven to 170 degree celcius.

2. Mix butter and sugar and beat well with the electric mixer. (I used a spatula)

3. Add in flour and mix well.

4. Pipe into desired shapes on baking trays. Sprinkle with nuts / chips / almond flakes as desired.

5. Bake for 10-15mins.

6. When cool, coat with melted choclate, dust with icing sugar or pipe chocolate linings.

Makes 70 cookies.

Germany Butter Cookies 德国酥饼

31.1.13 (Thurs)

Yesterday, I saw a church friend posted a recipe on facebook and it looked interesting..So, I asked for the recipe and baked it today..It's pretty easy and this round, I used a better quality butter, Anchor butter.

Ingredients

250g butter

80g icing sugar
250g potatoes starch
100g self raising flour

Methods
1. Mix butter and icing sugar into the electric mixer, blend well.

2. Add potatoes starch and flour, mix into dough.
3. Roll the dough into small balls, flatten with fork. (I used the cookie press set)
4. Preheat the oven to 170C  and bake for 15-20 mins.
**I also put sugar stars on it to make the cookie looked beautiful.

As usual, I only baked 50% of the ingredients and made 50 cookies.

Candy cane cookies

I saw this interesting recipe online, my favourite baking website, www.joyofbaking.com and decided to give it a try..Not successful for the first time as I didn't pay attention to the baking time..ended up over baked..so, today I baked again and thank God, cookies turned out nice..and as usual, I only follow 50% of the ingredients..

1st attempt, failed...over baked and too 'fat'

2nd attempt, successful!

My No.1 supporter!

Ingredients:

2 1/2 cups (325 grams) all purpose flour

1/4 teaspoon salt

1 cup (227 grams) unsalted butter, room temperature

1 cup (120 grams) confectioners sugar (powdered or icing)

2 large egg yolks

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract (I skipped this)

1/2 teaspoon red liquid food coloring (can use red paste food coloring)

Method:

1. In a bowl, whisk the flour with the salt.

2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy. Add the egg yolks and vanilla and almond extracts and beat until combined. Scrape down the sides of the bowl as needed.

3. Add the flour mixture, in three additions, and beat until you have a smooth dough.

4. Remove half of the dough from the mixing bowl. To the remaining half add the red food coloring and beat on low speed until well blended. If you find the dough too soft, cover and refrigerate for 30-60 minutes.  

5. Take a walnut sized piece of red dough and a walnut sized piece of white dough. Separately, roll each color on a lightly floured surface, into a 4-5 inch (10-12.5 cm) long rope. Place the two ropes side by side, gently press together, and twist the two ropes to form a spiral.

6. Place the cookies on a parchment lined baking sheet, spacing the cookies about 2 inches (5 cm) apart. Shape each cookie into a cane shape by bending one end into a hook shape. (If you find the cookies a little soft, place the baking sheet (with the unbaked cookies) in the refrigerator for about 15 minutes before baking.)

7. Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. Bake cookies for about 8 - 10 minutes or until set and the edges of the cookies are just starting to brown. Do not over bake.

8. Remove from oven and let cookies cool completely on baking sheet. Cover and store in an airtight container for about a week. These cookies can be frozen.

Makes about 30 cookies


Read more: http://joyofbaking.com/CandyCaneCookie.html

Walnut Butter Cookies

It's baking time again!

Ingredients:

60g unsalted butter

120g plain flour

60g icing sugar

3 tsps beaten egg

Peeled whole walnuts

Method:

1. Place butter and flour into a mixing bowl, cut butter in the flour into small pieces. Rub butter with finger tips or dough blender into flour until mixture resemble fine breadcrumbs. Stir in icing sugar. Add in beaten egg to form a dough. Fold walnut into the dough.

2. Roll the dough into a sausage shape, then pat the sides flat to form a square long. Wrap the dough with plastic wrap and chill for 1-2 hours.

3. Remove the dough from the refreigerator and unwrap. Cut with a breadknife into 1/2cm thick slices. Place on a baking sheet lined properly with a piece of baking paper. Put into the preheated oven to bake at 180 celcius for 12-15 minutes or unitl golden brown. Transfer to a cooling rack.

Reminder: Air trapped in between dough and walnuts should best be squeezed out before baking or walnuts will easily fall down after baking.

Chocolate Chips Cookies

Ingredients

30g unsalted butter

40g caster sugar

1/2 tbsp golden syrup

1 tbsp beaten egg

1/8 tsp vanilla essence

1/4 tsp bicarbonate of soda

pinch of salt

60g plain flour

40g baking dark chocolate chips

Method

1. Place butter, caster sugar and golden strup in a mixing bowl, and cream them together with a wooden spoon for 5-10 minutes until light, fluffy and color turns creamy white. Gradually add in beaten egg and vanilla essence. Continue whisking until soft and smooth.

2. Sift in bicarbonate of soda, salt and flour to mix well. Reserve 1 tbsp of baking dark chocolate chips, mix the remaining into the dough.

3. Divide the dough into 8 equal portions and knead o ball shape. Place them on a piece of baking paper lined in a baking sheet. Top with some baking dark chocolate chips.

4. Put into a preheated oven and bake at 180 celcius for 12-15 minutes or until golden brown.

Reminder

Due to the addition of bicarbonate of soda as a raising agent, cookies will expand and thin out after baking. Therefore flattening the rounds is not necessary and leaves sufficient space between the cookies to prevent them from sticking together during baking.