Saturday, 6 February 2016

Year of Monkey cookies

I have been really lacking in this corner of mine. Somehow can't find my mojo to go back to blogging since I came back.  Way too many events happening that kept me exhausted.

I hope after the Lunar New Year celebration, I can reorganized my life and set a more self discipline routine.

Then again, when I saw these really lovely cookies and I just got hooked for it is so cute and it reminded me so much of my fondant playing day.




Source: 小本厨房 and Wei Lee Passion
  
What you need:
Yield 30 pcs of small cookie

70g unsalted butter, room temperature
50g icing sugar
½ egg
½ tsp vanilla extract
130g plain flour
½ tsp baking powder
10g milk powder

1tsp cocoa powder 

Method

Cream butter and sugars, once creamed (do not overbeat)

Add in the egg and vanilla extract and beat until smooth.

Sift the flour, milk powder and baking powder.

With mixer on low, gradually add flour mixture, beating just until combined.

Divide dough in thirds and mix cocoa powder into 1/3 of the dough.

Shape the cookie to your desired design.

Chill in the refrigerator for about half an hour.

Preheat oven 180℃ oven and bake for 15-20 minutes.




I'm linking this post to the "Cook & Celebrate: CNY 2016" event organised by Yen from GoodyFoodies, Diana from The DomesticGoddess Wannabe and Zoe from Bake for Happy Kids




May the Year of the Monkey brings good health and joy to you and your family.




Friday, 5 February 2016

Fermented Beancurd 'Nam Yue' Sesame Cookies 南乳香脆可口芝麻饼

I personally do not like to take too much sweet stuff.  I felt my tongue turned numb if I had too much sugary cookie or food.

So when I saw this savoury cookie, Fermented Beancurd 'Nam Yue' Sesame Cookies 南乳香脆可口芝麻饼, I thought I will be nice to add this to the variety.

Afterall, I just bought an extra jar of this fermented beancurd thinking I have none at home.

Talk about perfect timing!  Thanks K for sharing this wonderful recipe.


Findings: This cookie yield a very light texture.  Definitely a keeper.


What you need:

(A)
125g butter
¼ tsp salt
70g icing sugar
28g egg

(B)
1 piece red fermented beancurd
1½ tsp red gravy
4 cloves garlic

(C)
440g plain flour
1 tsp 5 spice powder
1 tsp baking powder
1 tsp baking soda
40g black sesame seeds
40g white sesame seeds


For coating  :  50g black sesame seeds mixed with 50g white sesame seeds

Method:

Pound garlic until mashed and add in beancurd, continue to pound until all is incorporated well together. Set aside.

Beat (A) till creamy then stir in mixture (B) till well combined.

Sift in plain flour, 5 spice powder, baking powder and baking soda. Fold in to form a soft dough, knead till smooth. Let dough rest for 30 minutes.

Shape dough into a ball (approx 6g) then coat with sesame seeds. 

Indent cookie dough with thumb.

Bake at preheated oven 175°C for about 16 minutes or till nicely brown.

Transfer to cooling rack after a few mins and let it cool completely before storing.






I'm linking this post to the "Cook & Celebrate: CNY 2016" event organised by Yen from GoodyFoodies, Diana from The DomesticGoddess Wannabe and Zoe from Bake for Happy Kids.



Cheers!



Thursday, 4 February 2016

Pineapple Tart (Open face)

I always wanted to try making Open Face Pineapple tart.  Unfortunately those melt in the mouth recipes are not suitable for it as the dough turned soft so easily that it is hard to cut out the dough.  On top of that, I have warm hands and it makes it near impossible to get a nice cut out cookie.

We also prefer open face pineapple tart to have a buttery taste as well as not to crisp.

So I was happy to know that my friend's mom is willing to share this recipe and it is really easy to put together.


What you need:

750g self raising flour
500g butter, soften
2 egg yolk
2 eggs

Method:

Beat egg yolks and eggs together.

Add in soften butter and beat to combine.

Add in flour and knead until the dough is soft and pliable.

Roll the dough into ½" thick and cut with a pineapple tart cookie cutter.

Fill the dough with pineapple jam and bake at 200°C for 10 - 15 mins or the sides turn golden.


Jam : 6g




I'm linking this post to the "Cook & Celebrate: CNY 2016" event organised by Yen from GoodyFoodies, Diana from The DomesticGoddess Wannabe and Zoe from Bake for Happy Kids



Cheers!