Candy Tinted Cookies

In my previous recipe Cherry Blossom cookies, I filled the centre with strawberry jam but I wanted to experiment on this recipe with hard candy as I am quite curious to see the tainted glass-like centre piece. Indeed, it came out fantastically pretty with a see-through centre. I am glad that I bought this blossom mould which came in handy for all types of cookies.

Ingredients 

180g plain flour
120g butter (at room temperature)
60g icing sugar
Ricola Sweets (crushed)

Directions

1. Preheat oven at 160 Deg C.
2. Cream butter and icing sugar until light and fluffy. Add in the flour, stir until well mixed.
3. Transfer dough to a floured surface (the texture will be a little wet to handle, just dust with some flour). 
4. Roll the dough and dust the mould. Press out the flower design and remove the centre dough. Place the crushed candy sweets in the empty centre. 
5. Bake for about 10mins (Note : cookies do not need to be brown). 

Best Ever Butter Cookies

I have been searching for a crunchy butter cookies recipe for a long time and I am glad that I coincidentally found this recipe. These are easy to make and yummy cookies which are not only suitable for Chinese New Year but a great snack anytime.

Ingredients 

180g plain flour (sifted)
120g butter (at room temperature)
60g icing sugar (sifted)
Diced cherries

Directions

1. Preheat oven at 150 Deg C.
2. Cream butter and icing sugar until light and fluffy. Add in the flour and mixed into dough.
3. Put dough into puncher and press out flower. Top with diced cherry.
4. Bake for 10mins or lightly brown. 

Chocolate Cornflakes

I have been baking Honey Cornflakes over the past few years and I have decided to try out these Chocolate Cornflakes that do not require any baking. However, this needs to be quick in transferring into paper fillers as compound chocolate harden quickly. With the help of my maid, I did 3 lots in no time and was happy that it turned out as nice as Honey Cornflakes.

Ingredients 

150g  Compound Chocolate
10g butter
100g cornflakes
Thousands & Hundreds

Directions

1. Melt chocolate and butter in microwave.
2. Pour melted chocolate mixture into cornflakes and mix until cornflakes coated completely with chocolate.
3. Scoop cornflakes into paper fillers and sprinkle Thousands & Hundreds.
4. Leave to harden in room temperature and store in container.

Egg White Crispy Biscuits

After the baking of pineapple tarts which required 5 egg yolks, I landed with 5 egg whites unused. I came across this recipe that used egg whites and I adjusted the quantity for the 5 egg whites. This is definitely an easy recipe that can helps to clear unused egg whites. They did not have the eggy taste but the butter aroma and crispy texture really made it an excellent snack for the kids. Thanks to Kenneth Goh for another good to keep recipe.

Ingredients 

250g cake or top flour
200g melted butter
150g icing sugar
5 egg whites

Directions

1. Preheat the oven to 160C.
2. In a bowl, put the cake flour and melted butter. Use a hand whisk and stir till well mixed.
3. In the bowl of the stand mixer, put the egg white and beat at medium speed until foamy. Add n the sugar tablespoon by tablespoon.
4. Beat the egg white until firm peak and transfer the egg white to the batter. Fold the egg white and the batter until well combined. Spoon the mixture into a piping bag, cut a small hole of about 5mm diameter. Pipe some batter on the baking tray leaving some space for expansion. Before sending the batter to the oven, hit the baking tray against the tabletop 2-3 times to let any trapped air escape. Bake in the oven for 15mins or till golden brown. 

Melt-In-Mouth Pineapple Tarts

This year I decided to try a different pineapple tart dough from the usual crunchy texture. Adapted from Nasi Lemak Lovers recipe, this is a Melt-in-Mouth texture and I felt suitable for Natar pineapple tarts. However, the dough was not enough for 1kg pineapple fillings, so I did 1/3 of the quantity of my usual crunchy dough. Frankly speaking I am not a lover of Melt-In-Mouth Pineapple Tarts and still prefer my crunchy tarts.

Ingredients

350g butter
100g condensed milk or sweetened creamer
510g plain or all purpose flour
2 egg yolks
1 egg yolk + 1 tsp milk (for egg wash)

Mix together:
1 kg store-bought pineapple filling
140g Yuzu drink Or 150g organic pineapple juice

Directions

1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time and beat until combined. 
3. Mix in flour, mix till become soft and not sticky dough. 
4. Roll and flatten dough. Use your preference mould to make the desired tarts.
5. Top with pineapple fillings (7g for Natar, 5g for heart design, 3g for blossom design).
6. Apply egg wash with a brush (I used for Natar Pineapple Tarts only).
7. Bake in preheated oven at 150 deg C for 10mins or until golden brown.
8. Cool completely before storing.

Orders (2015) - German Cookies (Orders 2015)

 

Finally completed the orders of German Cookies for Marcus Lau & Foong Ee as they loves to eat this goodies every year. Not taking in more orders this year since my beloved conventional oven on strike. Now surviving on my portable oven (cannot complain too much as still can do some bakes).

Baked Seaweed Dried Fish Fillet

I saw this in our Baking Community in Facebook and was so attracted to try it out. Indeed, an easy to make and addictive snacks for CNY.

Ingredients 

Seaweed (used for making sushi)
Dried fish fillet

Directions

1. Cut fried fish fillet into half and cut seaweed to small strips.
2. Tap water at both ends of seaweeds and roll. Bake at 150 deg C for 5 mins or until lightly brown.