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

APPLE WALNUT CAKE

Apple Walnut Cake

This is a flavourful Cake.

It is light, spongy and moist.

The aroma of cinnamon fills the house while baking.

Apple Walnut Cake

140g coconut oil

140g caster sugar

2 large eggs

150g self-raising flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg powder

1/8 tsp salt

150g apple, shredded finely

30g toasted walnut, chopped

1. sift together flour, baking soda, cinnamon and nutmeg powder.

2. mix in salt & walnuts, and leave aside until required

3. whisk together oil and sugar

4. whisk in eggs, one at a time, until well combined

5. add apple & mix well

6. gently fold in dry ingredients, Do not over mix!

7. pour into a parchment lined 17cm round pan

8. bake in preheated oven 180'C for 45min, until skewer inserted comes out clean

9. leave to cool

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

OVEN BAKED CRUNCHY CHICKPEA

Thank you Sherry Peris

for sharing this recipe.

Never realised that it could be done so easily!

Oven Baked Crunchy Chickpea

200g chickpea -

1. soak overnight

2. boil until soft

3. dry with kitchen towels & leave to air dry

4. season with garlic salt, salt or any of your favourite herbs 

5. bake in preheated oven 230'C for 30-45 min until browned & crunchy

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

GROUNDNUT BISCUITS

Do you like these traditional Groundnut Cookies?

They are delicate to handle

and

they melt in the mouth in no time!

 Groundnut Biscuits

decorated with roasted peanuts

If you like it plain

Groundnuts are well loved

by my family

This biscuit

is a must when it comes to 

Chinese New Year baking

Without fail, every Chinese New Year

our eldest daughter, Chin

will ask for a tin of this

crumbly biscuits

It is easy to make

and 
fool proof too

Making small balls and pressing down lightly

on the baking sheet may sound easy

but I find using a cookie cutter

is faster and consistent in size too

400g groundnuts, toasted & ground till fine
330g plain flour
200g icing sugar
1 tsp salt
200ml oil (adjust consistency)
egg for glazing

1) mix all ingredients (should be lumpy) may not use up the oil
2) shape & bake @ 170'C for 12-15min

SKINNY BISCOTTI

Skinny Biscotti in a box

Skinny Biscotti in a Jar

Thinly sliced Biscotti
in a jar 

or better still, in a box,

as a gift 

for those who love almonds and crunch

Special thanks to my sister-in-law, Kim Hong
for this recipe

She gave me one box of biscotti

when she came back from Melbourne for holidays

Skinny Biscotti
300g almond whole, toasted @150'C for 15-20min

6 egg white, whisked with

190g castor sugar until soft peak

300g self raising flour, sifted

1) fold flour into whisked egg white

2) mix in nuts

3) pour mixture into 2 small loaf pans, level & knock pan to firm the batter

4) bake in preheated oven 170'C for 45min

5) allow bread to cool down, then left overnight in the fridge

6) slice loaf thinly with a sharp and heavy knife

7) bake for 5-7min each side, until slightly brown

Roasted Almonds

From the oven
This is what it looks like in the small loaf pans

When cooled or left overnight, 
slice thinly

Ready to go into the oven

FUZHOU GROUNDNUT SOUP

Groundnut Soup
or
Hua Leng Toong in Fuzhou dialect
is Sweet Peanut Soup

Foochow people love peanuts

Peanuts are cooked in soups
wrapped in dumplings
as fillings for paus like
Jin Nau Pau or pillow pau and 
Ching Aik Koh, another typical layered Foochow pau 

I can remember when I was a child

this was a most welcomed dessert in my grandmother's house

You can buy it from the market too

just like red bean soup, green pea soup or bo-bo-cha.

Simple it may be 

it takes a lot of patients to boil it

you need at least 2 hours 

I used Pressure cooker to save time 

150g groundnuts 

3 pandan leaves

1000ml water

sugar to taste

1) rinse groundnuts and boil in a pot together with pandan leaves

2) you may need more water to boil down 

3) when groundnuts are soft, remove pandan leaves

4) add sugar to taste

PEANUT BUTTER CHOCOLATE CHIP COOKIE

I received a big jar of organic, hand made peanut butter from

one of my nephews

who brought it all the way from New Zealand

It has no preservative and colouring 

and it tastes really good

so

I cannot help but try this recipe
from bakingtaitai

This newphew of mine has gone on a cruise

so cannot taste the cookies I just made
If time permits
I will bake another batch
just for him

His thoughts are well received with special thanks

Peanut Butter Chocolate Chip Cookie

1) 130g organic unbleached flour sifted with

      1/4 tsp cream of tartar

      1/4 tsp baking soda

      

      and combine with

      80g chocolate chips

      1/4 tsp salt

2) 55g butter creamed with

     100g castor sugar

     40g corn oil

     then, beat in

     1 egg

     40g peanut butter

     1 tsp vanilla extract

3) fold in dry ingredients to butter mixture

4) make small balls and place on lined baking tray

5) lightly press to flatten before baking in preheated oven 

6) of 160'C for 15min

7) let cookies rest in baking tray for 5min before removing

8) store in air-tight container

            

CRISPY CHOCOLATE CHIP & ALMOND COOKIES

Another copycat Famous Amos?

Not sure

but got the recipe from a friend

1) 125g plain flour sifted together with

     1/2 tsp baking soda

     1/2 tsp baking powder

     and add in

     1 cup rolled oats, blended

     1/2 tsp salt

     200g chocolate chips

     50g almond flakes

2) 125g butter creamed with

     45g castor sugar

     25g brown sugar

     1/2 tsp vanilla essence

3) add 1 egg to creamed butter, beat well

4) fold in the rest of the dry ingredients

5) make into small balls of 1" diameter

6) place on lined baking tray, lightly press to flatten

7) bake in preheated oven of 175'C for 15min

8) cookies will turn hard and crispy when cooled