ENGLISH SCONES

English Scones

is crumbly 

and 

has a strong buttery taste if you use a good brand butter.

I love its crumbly texture

I love it even more if it is warmed

and have a good spread butter

Love it?

This recipe is shared by my sister-in-law, Pauline Cheng.

I have made some modification to suit my taste.

English Scones

400g self raising flour (or all purpose flour+3.5 tsp baking powder)

125g cold butter

1/4 tsp salt

4 Tbsp sugar

2 eggs, beaten

100-120g milk

Raisin or cranberry (optional)

1. combine salt, sugar and flour in a mixing bowl

2. rub the fat into the flour mixture

3. add raisins if used

4. mix in beaten egg

5. gradually add the milk, GENTLY mix  to form a soft dough

6. divide dough, and form into 2 disc of 1/2" to 3/4" thick

7. cut to required size and put onto a lined baking tray

8. bake in preheated oven 200-220'C for 10-15min until brown

DARK CHOCOLATE CHIP COOKIES

Dark Chocolate Chip Cookies

If you do not fancy dark colour, 

you can lighten by replacing part of the cocoa powder with plain flour.

Dark Chocolate Chip Cookies

105g brown sugar

100g salted butter

1 tsp vanilla essence

1 large egg

140g plain flour 

15g cocoa powder

1/4 tsp coffee granules

1/4 tsp baking soda

150g chocolate chips

1) preheat oven 175'C and line 2 baking sheet with parchment

2) cream butter, sugar & vanilla essence until well blended

3) beat in egg

4) fold in sifted flour, cocoa powder, coffee granules & baking soda

5) add chocolate chips

6) chill dough for 15-30min

7) scoop 1/2 Tsp dough onto the baking sheet

8) bake for 15min

9) cool completely before storage.

SELF-RAISING CHOCOLATE CHIP COOKIES

I have adapted this
Self-raising Chocolate Chip Cookies Recipe
from King Arthur Flour

The edges are light and crispy
in contrast of the soft, chewy middles!

For best results
chill the cookie dough for 15-30min

Self-raising Chocolate Chip Cookies

90g light brown sugar

100g salted butter

1 tsp vanilla

1 medium size egg

156g self-raising flour

150g chocolate chips

1) preheat oven to 175'C & prepare 2 lined baking sheet

2) cream butter, sugar and vanilla essence together until blended

3) beat in egg, and make sure everything is well combined

4) sift in self-raising flour, then add chocolate chips

5) chill dough for 15-30min

6) spoon onto the baking tray & bake for 15min

7) cool completely before storing

8) you may need to freeze for storage more than a week or so!

WHITE ALMOND BISCUITS

White Almond Biscuits

is so fragrant and nice that you cannot stop at one!

It is sold very expensive too.

How about rolling up your sleeves and make a tray for yourself?

It is not that difficult afterall:

White Almond Biscuits

(A) 100g plain flour

      100g corn flour

      45g icing sugar

       

(B) 90g almond flakes, baked in preheated oven 150'C for 10min, turn once

      90g-100g corn oil (add just enough to combine)

Method:

1) sift ingredients in (A) together

2) mix in almond flakes

3) slowly add corn oil to combine the ingredients to form a dough

4) roll dough between 2 plastic sheets 

5) cut into shapes and arrange on a parchment lined baking sheet

6) bake in preheated oven 175'C for 30min

EGG WHITE BISCUIT

Egg White Biscuits

Have you eaten these biscuits before?

During my childhood days

they weren't many types of biscuits to choose from.

We call these little yellowish round biscuits,

"Egg Yolk Biscuits"

because it has the shape and colour of egg yolk.

I was so excited when I saw the photo shared by Jong Shias Chin

and 

was told that Kenneth Goh shared this in his blog.

He discovered that these were made with egg white only!

Thank you Kenneth Goh.

Here it is:

Egg White Biscuits,

 to bring back the sweet memories of childhood days.....

Egg White Biscuits

100g cake flour

80g melted butter

60g icing sugar

2 egg white

1. using a whisk to mix together flour and melted butter, leave aside

2. whip egg white until foamy, gradually add sugar. Beat until stiff peaks

3. fold egg white into the flour carefully, until well combined

4. using a round nozzle, pipe batter onto a parchment lined baking tray,

    leaving some space in between to allow for expansion.

5. before sending into the oven, drop the pan onto the table to let trapped air escape

6. bake in preheated oven 160'C in the middle rack for 15-20min

Note: 

can bake it a bit longer to get a darker shade.

DATE SQUARES

Date Squares

 are shortbread with filling of dates.

I wish to express special thanks to Kenneth Goh.

I have adapted this recipe from his

Pineapple Jam Slice.

Since dates are in season now 

for Hari Raya Celebration,

I have used it to encourage more people to taste it.

Recent research shows that 

Dates are rich in vitamins, minerals
and high in fibre.
Are these what we are looking for in our daily food?

Dates,
having the skin peeled and the seeds removed

Date Squares

150g dates, skin & seeds removed

250g plain flour, sifted and mixed with 1/4 tsp salt

125g cold butter

1 egg white

egg wash: egg yolk+2 drops of water

1. using your finger tips, rub in method of cold butter into the flour until crumbly

2. add in beaten egg white to combine

3. transfer dough to a lined baking tray 20cmx20cm, press evenly 

4. use a fork to prick some holes on the pastry

5. bake in preheated oven 180'C for 12min

6. take out the short crust pastry & arrange the pitted dates closely together

    on top of 1/2 of the pastry

7. scrape out the pastry from the other 1/2 & crumble it

8. sprinkle these on top of the dates evenly, press to compact it

9. egg wash the pastry & bake for another 15-20min until golden brown

10. cut into squares when cooled.

GREEN TEA BUTTER COOKIES

This green tea  Butter Cookies recipe

is from

Jeannie Tay

Green tea Butter Cookies 

63g butter

32g sugar

15g milk

63g all purpose flour

30g rice flour

1 tsp green tea (sifted together with flours)

1. cream butter and sugar until fluffy (about 2min)

2. add sifted flours and milk and mix until just combined

3. pipe out desired shapes onto a baking sheet

4. bake in preheated oven 160'C for 20min

5. cool completely before storing in air tight containers.

PEANUT PUFFS

Peanuts 

are popular during gatherings and get-together.

Skilful fingers of the olden days Chinese

 have their  peanuts roasted and

wrapped into sweet and crunchy little puffs.

These Kok Chai has passed down from generations.

These are definitely a traditional Chinese New Year Goodies,

still found in many homes

during this auspicious celebration.

It is a sign of abundance and wealth!

Filling:
to combine

100g peanuts, toasted & grounded
60g sugar

Dough

150g plain flour

1/4 tsp salt

45g oil

50g water

1. combine salt and flour
2. mix in oil
3. add water slowly until the dough comes together, knead awhile
4. rest dough while preparing the rolling tools
5. divide dough into 24 parts & roll to flatten each ball
6. put a teaspoon filling into the dough & fold 1/2, sealing the edges
7. pinch the sides as if pleating
8. deep fry puffs, strain & store in air tight container.

PEANUT BUTTER MELT IN THE MOUTH COOKIES

Peanut Butter Melt In The Mouth Cookies

Peanuts Butter is a common spread for bread.

My hubby is a fan of peanut butter.

He likes it creamy.

Many people like it crunchy.

Whether creamy or crunchy, you can easily turn it into a cookie.

Sharing with you here,

 a tender, crumbly, melt in the mouth Peanut Butter Cookies.

Peanut Butter Melt In The Mouth Cookies

240g peanut butter

12Og  icing sugar

1 large egg yolk

Pinch of salt

1. Preheat over to 180’C
2. Combine all ingredients in a bowl
3. Divide into 15g portions & form into a ball
4. Arrange the balls on a lined baking sheet & press criss-cross with a fork
5. Bake for 15-20min until slightly brown
6. Cool on tray for awhile before transferring to the wire rack
7. store in air tight container

COPYCAT WALKERS SHORTBREAD

Shortbread

 a traditional Scottish Cookies

 loved by many 

especially those who love the strong aroma of butter

(use a good butter)

and 

its crunchy texture.

I am one of them

and have been searching for a recipe for these lovely cookies.

This recipe is shared by

Eugenie Kitchen

'3 Ingredient Shortbread Cookies'

Only 3 ingredients,

available in most pantry.

How about rolling up your sleeves now, and taking out a mixing bowl?

No need to use a mixer, only hand mixed!

Minimum utensils to wash, only 1 mixing bowl!

Haha! like it?

I love it

because the steps are simple

and 

the cookies are yummy!

Copycat Walkers Shortbread

1 cup salted butter (225g), if use unsalted butter, add 1 tsp salt

1 cup confectioners' sugar (125g)

2&3/4 cups all purpose flour (340g)

1. cream soften butter in a large mixing bowl, add salt if butter is unsalted

2. add sugar & cream until light & fluffy

3. sift in flour all at once, mix to combine. Do not overmix!!!

4. cover & chill dough in fridge for 1 hour

5. roll dough out (1/2" thick) on a piece of parchment paper

6. cut dough with a pastry cutter in rectangle, square or triangle, the choice is yours

7. poke top of cookies with a fork to prevent cookies from bubbling

8. bake in preheated oven 150'C for about 45min until light golden brown

9. cut the cookies again when it comes out of the oven, let cool completely

2nd batch done by Facebook friend

Ding Mee Ling

Facebook friend, Agnes Tan:
"Butter Cookie, recipe from Katie Foong... not sure the same taste.. 
cos the oven stop halfway twice..."

AMERICAN CHOCOLATE CHIPS COOKIES

I have no idea why this is called 

American Chocolate Chips cookies.

To me, it is simply Chocolate chip cookies.

Why American?

Anybody out there can tell me?

I am not a fan of cookies
I made these for my daughters & grandchildren.

After baking, I couldn't help but taken 4 pieces!
Is it because these were crunchy?
Yes, very crunchy!
Also,
I think it must have been fresh from the oven!

This recipe originated from Quay Po Cooks,

modified by Sonia a.k.a Nasi Lemak Lover

and now

I simplified the method.

Haha, lazy me!

American Chocolate Chips Cookies

(A) 300g all purpose flour

       2 Tbsp corn flour

       40g roll oats, blended fine

       1 tsp baking soda

       1 tsp salt

(B) 230g butter

      70g caster sugar

      150g soft brown sugar

      1 tsp vanilla

      2 eggs

      160g semi sweet chocolate chips 

1. mix well ingredients (A) & set aside

2. cream butter & 2 sugars until creamy, add vanilla essence

3. add eggs, one at a time

4. fold in dry ingredients & chocolate chips

5. cover & leave in fridge for 1-2 hrs to firm up the dough

6. preheat oven to 170'C & prepare line baking tray

7. use a small ice cream scoop (if you have one) to scoop the dough onto the tray

8. bake one pan at a time in oven centre rack for 20min 

9. cool cookies on wire rack

Note:

1. can use spoon if you do not have an ice cream scoop

2. if you want a chewy cookie. scoop a bigger portion

       

COPYCAT JENNY COFFEE COOKIES

COPYCAT JENNY COFFEE COOKIES

A) 100g salted butter, cold but softened

     30g icing sugar

B) sifted together dry ingredients:

     25g corn flour

     30g bread flour

     45g plain flour
     
C) 2 tsp instant coffee granules dissolved in 1/2 tsp boiling water

1) cream butter & icing sugar until pale
2) add coffee mixture

3) fold in dry ingredients until just combined

4) put mixture into a piping bag 

5) pipe out on lined baking sheet

6) bake in preheated oven 160'C for 15 min, rotating half way

Note:
1) For this Coffee Variant, I have replaced the rice flour with corn flour.
2) rice flour and corn flour are interchangeable & it does not affect the texture

ULTIMATE CHOCOLATE CHUNK COOKIES

Why is this called Ultimate Chocolate Chunk Cookies?

It is crispy when you first bite into it,
and as you chew,
you will feel the soft chocolate melting in your mouth.
This is what my children and grand children like!

The soft melting chocolate makes it special!

I have mostly adapted this recipe from Eileen

Ultimate Chocolate Chunk Cookies

 270g plain flour

30g cocoa powder

1/2 tsp baking soda

1/2 tsp salt

170g butter

110g brown sugar

60g caster sugar

1 egg

1 egg yolk

1 tsp vanilla

250g chopped chocolate

1) sift together flour, cocoa powder & baking soda. Add salt & mix well.

2) melt butter, remove from heat & add sugar

3) stir until sugar has dissolved. Leave aside to cool

4) add egg to butter mixture & whisk until combined

5) add vanilla, 

6) fold in sifted ingredients & mix in chocolate chunks

7) spoon onto lined baking sheet

8) bake in preheated oven @ 175'C for 15-20min

9) store in air tight containers

COPYCAT FAMOUS AMOS CHOCOLATE COOKIES

I like Copycat recipes

Thank you Diana Gale for this recipe

These cookies are crumbly,

smell and taste

like the Famous Amos Chocolate Cookies

Copycat Famous Amos Chocolate Cookies

A) 120g unsalted butter, at room temperature

     30g shortening

     50g caster sugar

     100g brown sugar

     1 egg

     1/2 tsp vanilla extract

B) 220g plain flour, sifted with

     1/2 tsp baking powder

     1/2 tsp baking soda

     1/2 tsp salt

     

C) 250g chocolate chips 

1. cream butter, shortening, sugars until light & fluffy

2. add egg & vanilla, mix until combined

3. add sifted dry ingredients in 2 batches, mix until just combined

4. fold in chocolate chips

5. scoop about 2 tsp dough onto a lined baking tray

6. bake in preheated oven 170'C for 8-10min until lightly brown

7. cool on tray for 5 min before transferring to wire rack to cool completely

ROSELLE TARTS

These little Roselle Tarts

are quite similar to pineapple tarts in making.

We are all familiar with Pineapple Tarts

which is an all-time favourite

during Chinese New Year.

How about a change for this Chinese New Year?

I have adapted the pastry

from the the Pineapple Tarts recipe

shared by Fiona Lau of baking's corner.

This pastry is crumbly 

and

has a strong butter flavour

Roselle Tarts

A) 100g all purpose flour

     100g cake flour

     40g milk powder

     10g corn flour

     30g icing sugar

     1/2 tsp salt

B) 135g SCS butter, cold cubed

     1 egg yolk

     1/4 tsp vanilla extract

300g Roselle Filling, rolled into 5g balls

Glaze: 1 egg yolk+2 tsp water

1. sift plain flour, corn flour, icing sugar & milk powder into a bowl, mix in salt

2. cut butter into flour mixture, mix with finger tips to form coarse bread crumbs

3. make in well in the centre, add mixture of egg yolk & vanilla extract

4. bind the ingredients to a soft dough, do not over-knead. Leave dough in fridge for 30min

5. remove dough from fridge. Roll pastry between 2 plastic sheet to 5mm thickness

6. cut into shape with pineapple tart mould and fill centre with roselle jam

7. place on lines baking tray & bake for about 20-25min in preheated oven 175'C

8. cool tarts on wire rack & store in air tight container.

Roselle Filling: 375g fresh roselle flowers

                           70g sugar

                           250g water

                           1/2 lemon

1. remove & discard seeds from roselle, rinse

2. remove skin & chop flesh of lemon

3. bring roselle, lemon flesh, water to a boil

4. continue cooking @ low heat, stir from time to time

5. when water has reduced, add sugar & continue cooking, stirring

6. cook till mixture comes together into a lump, remove & let cool

    

  

MELT-IN-THE-MOUTH ROSELLE BITES

We love melt-in-the-mouth cookies.

I have this little Roselle Bites 

to share with you.

When you bite into these mini cakes,

you will be surprised to taste the sweet and a little sour roselle filling.

However, roselle filling is bright red 

which is an auspicious colour for the Chinese New Year!

I have adapted this recipe from Sonia a.k.a. Nasi Lemak's recipe

Roselle

Roselle Bites

175g butter

50g condensed milk

255g all purpose flour

1 egg yolk

egg wash: 1 egg yolk+1 tsp milk

Roselle Filling, roll into little balls

1. cream butter and condensed milk till light

2. add in egg yolk, beat until combined

3. fold in sifted flour, mix to a soft & not sticky dough

4. roll into 8g balls & wrap filling

5. arrange on parchment lined baking tray, apply egg wash

6. bake in preheated oven 165'C for 25min until golden

7. cool completely before storing

Roselle Filling: 375g fresh roselle flowers

                           70g sugar

                           250g water

                           1/2 lemon

1. remove & discard seeds from roselle, rinse

2. remove skin & chop flesh of lemon

3. bring roselle, lemon flesh, water to a boil

4. continue cooking @ low heat, stir from time to time

5. when water has reduced, add sugar & continue cooking, stirring

6. cook till mixture comes together into a lump, remove & let cool

ALMOND CRISPS

These Almond Crisps are so crispy and nice

that no one can resist.

It is so addictive that you can finish the whole jar without you realizing it!

It is a must bake for me every Chinese New Year

If you prefer seeds

you can very well add or replace some of the almond slices as shown below:

Almond Thins

200g Florenta or Bienatta sugar

400g almond flakes

1) preheat oven to 160'C & line a baking tray with parchment

2) mix together bienatta sugar & almond flakes

3) scoop mixture onto lined baking tray, spread evenly (make sure 

4) bake for 10-12min until golden brown

5) remove from oven

6) use a pizza cutter or knife to cut into squares

7) when slightly cooled, transfer from baking paper to cool on wire rack.

8) store in air tight container

SALTED EGG YOLK COOKIES

Salted Egg Yolk Cookies

is

an addictive melt-in-the-mouth cookie.

It is crumbly 

and melts in your mouth before you can bite into it!

Its unique taste,

a combination of both savoury and sweet,

is further enhanced with a hint of the aroma of salted egg

This recipe is adapted from Ann Low's

http://anncoojournal.com

Salted Egg Yolk Cookies

85g butter, softened to room temperature

40g icing sugar

2 cooked salted egg yolk, mashed finely

125g plain flour

10g corn flour

1/8 tsp baking powder

Glazing: 1 egg yolk, lightly beaten

Topping: black sesame seed

1. cream butter & sugar till light & fluffy

2. mix in mashed salted egg yolk, mix well

3. fold in sifted flours & baking powder, briefly knead to form a soft dough

4. cover & leave in fridge for 30min for easy handling

5. roll dough between 2 plastic sheets, to 3mm thick

6. use cookie cutter to cut into required shapes & place on lined baking sheet

7. brush with egg wash & decorate with a few sesame seed

8. bake in preheated oven 170'C for 15min until golden brown

9. cool completely before storing

CRISPY CHOCOLATE COOKIES

Some people like it chewy

while others like it crispy

If you like crispy Chocolate Cookies

with soft chocolates inside

this is for you

I have adapted the recipe from eileen

Crispy Chocolate Cookies

270g plain flour

30g cocoa powder

1/2 tsp baking soda

1/2 tsp salt

170g butter

110g brown sugar

60g caster sugar

1 egg

1 egg yolk

1 tsp vanilla

60g chocolate chips

1) sift flour together with baking soda, cocoa powder. Add salt & mix well

2) melt butter, remove from heat & add sugars

3) stir until sugars dissolved. Leave to cool

4) add egg to butter mixture & whisk

5) add vanilla

6) fold in flour & mix in chocolate chips

7) spoon onto lined baking sheet

8) bake in preheated oven @ 175'C for 15-20 min

9) store in air tight containers

COPYCAT JENNY BUTTER COOKIES - melt in the mouth

Jenny Cookies

a hit among the cookie lovers
who queue long hours for a box of this famous cookies
in Hong Kong's Jenny Bakery

I stumble on this recipe 
and 
tried baking it

Nice
fragrant
melt in the mouth

Jenny Cookies come in 2 flavours
butter cookies
&
Coffee

The creaming of butter with icing sugar gives a crumbly texture
And 
Part of the plain flour has been replaced with corn flour
To create the melt in the mouth texture

Here is the recipe if you are interested

COPYCAT JENNY BUTTER COOKIES

A) 100g salted butter, cold but softened

     25g icing sugar

B) sifted together dry ingredients:

     25g rice flour

     30g bread flour

     45g plain flour

1) cream butter & icing sugar until pale

2) fold in dry ingredients until just combined

3) put mixture into a piping bag & leave in fridge for 5 minutes

4) pipe out on lined baking sheet

5) bake in preheated oven 160'C for 15 min until brown at edges, rotating half way

COPYCAT JENNY COFFEE COOKIES

A) 100g salted butter, cold but softened

     30g icing sugar

B) sifted together dry ingredients:

     25g corn flour

     30g bread flour

     45g plain flour
     
C) 1 Tbsp instant coffee granules dissolved in 1/2 tsp boiling water

1) cream butter & icing sugar until pale

2) fold in dry ingredients until just combined

3) put mixture into a piping bag 

4) pipe out on lined baking sheet

5) bake in preheated oven 160'C for 15 min, rotating half way

Note:
1) For Coffee Variant, I have replaced the rice flour with corn flour.
2) rice flour and corn flour are interchangeable & it does not affect the texture