Flaky Cheese and bak kwa scones

We still have some bak kwa in the freezer.  This year, we were gifted with many packets of bak kwa.

Adapted

What you need:

270g plain flour

1 tbsp baking powder

2 tsp sugar

½ tsp salt (add more salt if you are using mild cheese)

100g cold butter, cut into cube

¾ cup cheese

2 slices of bak kwa, chopped fine

180ml cold milk 

1 egg yolk – egg wash

Coarse sugar for sprinkling

Method:

Mix plain flour, baking powder, sugar, and salt well.

Add in cold butter.  Using a pastry cutter, cut the cold butter into the flour. 

Add in the cheese and mix well.

Add in the milk bit by bit to mix well until a dough is formed.

Transfer to a floured countertop.

Using your hand form a rectangle.  Cut into half and stack the piece.  

Roll and cut and stack.  Each time does either a horizontal and then a verticle cut and stack.

Until you get 4 layers.  Roll the dough into 1” thick.

Using a cookie cutter, dip into flour and do a straight cut.  

Fold and group the remaining dough again and cut again.

Place into a muffin tray.

Preheat oven to 210℃.

Chill for 10 mins.

Brush with egg wash and sprinkle coarse sugar on top.

Bake 14 – 16 mins.

Enjoy!

S'more cookies (3 flavours)

I have not baked cookies for a while.  These days, we no longer need to fill up the cookie jars as kids are hardly home.

I like incorporating marshmallows into bakes, the chewy texture is nice and I have never used marshmallows in cookies before.

So today I shall try S'more cookies (3 flavors).

Learnings: The dough is pretty sticky to handle.  Thus I had a hard time trying to keep the marshmallow as white as possible.  

Texture-wise, it is a soft cookie and the sweetness is just right.   

Source

What you need:

   

Original

90g unsalted butter 

30g castor sugar 

50g brown sugar 

1 egg (room temperature) 

160g cake flour 

½ tsp baking powder 

½ tsp baking soda 

1 tsp vanilla extract 

¼ tsp salt

40g chopped walnut 

40g chunk chocolate 

marshmallows 

Chocolate

90g butter 

30g castor sugar 

50g brown sugar 

1 egg 

130g cake flour 

20g cocoa powder 

½ tsp baking powder 

½ tsp baking soda 

1 tsp vanilla extract 

¼ tsp salt 

50g chunk chocolate 

40g chopped nuts 

marshmallows 

Red velvet 

90g butter 

30g castor sugar 

50g brown sugar 

1 egg 

140g cake flour 

10g cocoa powder 

½ tsp baking powder 

½ tsp baking soda 

¼ tsp salt  

½ tsp red food coloring 

50g chunk chocolate 

40g sliced almond 

20g white chocolate chips 

Large marshmallows

Method:

Whisk butter until smooth.

Add in sugars and whisk until light.

Add ½ of the egg and mix and follow by the remaining egg.  Whisk until smooth.

Add in vanilla extract and mix well.

*Sift in cake flour, baking powder, baking soda, and salt.  Fold gently.

Add in chopped chocolate and nuts.  

Chill for 1 hr.

Chocolate 

*Sift in cake flour, cocoa powder, baking powder, baking soda, and salt.

Red velvet

*Sift in cake flour, cocoa powder, baking powder, baking soda, and salt.

Add in red coloring and fold until combined.

Add in chocolate and almond.

Divide dough into 70g (approx. 6 pcs)

Roll into a ball

Bake at 180℃ for 9 mins.

Insert a big marshmallow, cookie, chocolate chunk and continue to bake for another 5 mins.

OR 

Roll the dough and flatten into a disc, encrust the marshmallow, add in a chocolate chunk at the sides.

Bake for 13 - 15 mins.

Enjoy!

Levain Bakery's Double Chocolate Chip with nuts Cookie

My dear friend DG encouraged me to participate in this week's giveaway.  Unfortunately, I missed Phoon Huat's 15% discount promotion on Callebaut Chocolate.  

Thankfully, by the time I made my way to Phoon Huat, there were 3 packets of chocolate left so I was able to join in the fun.

Actually, I have wanted to attempt this Levain Bakery's Cookie during the covid phrase 1 as it was then a very popular recipe but as usual, this procrastinating queen always has other things to do.  

So now let's take a bite of the Levain Bakery's Double Chocolate Chip with nuts Cookie (my way) that was so raved about.

I also prepared 2 pieces with marshmallow as my kids are not big fan of nuts.

What you need:

yield 6 pcs (4 with nuts and 2 with marshmallow)

270g plain flour

50g cocoa powder

100g brown sugar

100g castor sugar

200g butter, unsalted (soften)

1 tsp salt

1 tsp vanilla extract

2g baking soda

3g baking powder

110g eggs

250g semi-sweet chocolate chips

50g macadamia nuts, toasted and chopped

50g hazelnuts, toasted and chopped

top off with more nuts an chocolate chips

Method:

Sift the flour, cocoa powder with baking soda and baking powder.  Set aside.

Beat butter until soft.

Add in brown sugar and castor sugar and whisk until light.

Whisk in egg little by little, incorporating well.

Whisk in salt and vanilla.

Mix in the flour mixture until fully incorporated.

Mix in the nut and chocolate chip until well combined.  (I removed some dough before adding in the nuts)

Chill dough for 30 mins.

Using an ice cream scoop, scoop 2 scoops of dough onto lined baking tray (approx 180g).  With gloves, try to round it into a ball.

Top off with more nuts and chocolate chips.

Chill for 10 mins before baking.

Bake for 15 mins at 190 deg.

Enjoy! 

Monster Chocolate and Almond Cookie

Son brought home some roasted almonds.  Since he is on stay home notice for 2 weeks, I thought it will be handy to have cookies in the jar just in case he is hungry.

Tried out this recipe that was posted on an online baking school.  

I turned them into Monster Chocolate and Almond Cookie just for fun.  The dough weighs 140g and it is bigger than the can drink base.
Learning experience:

The dough is easy to handle but I was not happy with the texture.  My girl commented it tasted like scones and so were a friend.  Taste-wise it is good but the texture is neither chewy nor crunchy.

Not sure where I went wrong.

Adapted

What you need:

75g unsalted butter, soften

130g castor sugar

1 egg

225g plain flour

3g baking soda

3g baking powder

¼ tsp salt

160g chocolate chunks, chop

100g roasted almond, chop

Method:

Cream butter with sugar until light.

Beat in egg.

Sift in plain flour, baking soda, baking powder and salt into the batter.  Mix well.

Add in chocolate chunks and almonds.  Fold until evenly distributed.

Chill in the fridge for 1 hour.  

Scoop about 70g per cookie and place onto a lined pan. (I make 2 @ 140g for some of the dough so need to bake longer)

Bake for 180°C for 15 mins or until brown.

Enjoy!

Peanut Butter Rocky Road Cookie

During my short stint in a venture, I churned out many cakes that got my family so tired of eating them.  Thus, I have been trying to stay off cakes.  

When my friend tagged me to an event that she is organising, to support her, I decided to just do it.

After all, I do have some peanut butter at home and my girl of late is into this nut. I am sure my hubby will enjoy them too. Another motivation was that my girl had been requesting for cookies instead of cakes since a month ago.

So here is my take on this Peanut Butter Rocky Road Cookie.

What you need:

56g butter, unsalted and softened

46g light brown sugar
40g castor sugar

1 egg

115g plain flour

2 tbsp peanut butter (since I don't have crunchy peanut butter, I added in some crushed peanuts)

A pinch of salt

30g chocolate chips

Toppings
peanut butter

mini marshmallows
crushed peanuts

chocolate chips

Method:

Preheat oven to 180°C.  Line baking sheet.

Beat butter and sugars until light and fluffy.

Beat in the egg and peanut butter until fully incorporated.

Sift in the flour and salt.  Stir to combined.

Mix in the chocolate chips until evenly distributed.

Using an ice cream scoop, scoop the batter onto the baking sheet.  Making a dent in the centre.

Bake for 5 mins and remove.

Spoon a little peanut butter onto the dent, top with mini marshmallow, crushed peanut and chocolate chips.

Bake for another 5 mins until the edge is brown.

Remove and wait for 2 mins before transferring it to a cooling rack to cool completely.

Enjoy!

Cheese Scone

My family loves cheeses. As long as there are cheese on or in it.  They will enjoy them.  Come to think about it, I exposed my kids to cheese diet at a very young age.  I think the cheese diet came before the egg diet.  As such, my fridge always have cheese for them to snack on.

I am also slowly introducing them the different type of cheeses.  One such cheese that it not popular will be the Dessert Cheese.  

I doubt I ever baked a Cheese Scone before, today I shall try.

Learning experience: The texture is light and fluffy.  I should have added more cheese though.

What you need:

Yield: 8

225g plain flour  

57g salted butter, soften slightly, cubed

2 tsp baking powder

1 tsp salt

29gg egg, beaten (½ egg)

103g of milk 

60g hard cheese, grated  (increase this to 80g)

½ egg yolk for glazing

Cheese for sprinkling 

Method:

Preheat oven to 180°C.  Greased a baking tray.

In a large bowl, combine flour, baking powder and sugar.

Using a pastry cutter, cut the butter into the flour mixture until it resembles fine breadcrumbs.

Add in grated cheese.

Make a well in the center and add the beaten egg and slowly add in the milk.  Depending on the flour, you might have to add in more milk.

Use a metal spoon to bring the mixture together.  Do not over mix or knead it.

Lightly dust the table with flour and knead it just a little to get a smooth top.  Gently roll out the dough to about 1" thick.

Cut using a 2" round cookie cutter.

Place on a baking sheet about 1" apart and brush the tops with the beaten egg yolk.

Sprinkle grated cheese on it.

Bake for 15 - 20 minutes.

Transfer to a cooling rack.

Serve warm.


Enjoy!

Chewy Mochi Cookie

Last night, my sweet daughter politely told me that she is so sick of eating cakes these days as I had been testing numerous recipes for a project.

I do agree with her on this aspect and she suggested that I bake her some cookies instead.

I had bookmarked some Chewy Mochi Cookie recipes some weeks ago as both of us like mochi and incorporating it into a cookie sounds interesting. 

Coincidentally, I saw my IG friend attempted it and gave a good review.  So no more dallying for me.

I made just a small batch because I need to finalized one last cake trial so this meant that I have one more cake to eat again.  haiz. 

Learning experience: 

This cookie tasted really nice, the cocoa powder plays a huge role in this giving it an intense chocolately flavour, and with the added chocolate chips, my family totally loves it.

But we find that this is best eaten within the baking day and thankfully, suspecting the mochi will turn hard, I only did a small batch.

Just enough to satisfy those rumbling tummies.

Source for full details

What you need:
Yield : 14 pcs

Mochi

50g glutinous rice flour

15g corn starch

100ml milk

10g sugar

10g butter

Dough

70g brown sugar

70g butter

½ egg 

125g cake flour

15g cocoa powder, dutch processed
2/8 tsp baking powder

  

Method:

Mochi

In a microwaveable bowl, combine glutinous rice flour, corn starch, milk and sugar.  Mix well and clingwrap.  Microwave at 30 sec interval, stir each time until it is cook.   Let it cool slightly.

Add the butter into a plastic bag and transfer the dough into the bag, knead in the butter until fully incorporated.  It might be hot, so be careful.

Let it chill.

Preheat oven to 180°C.  Line a baking sheet with parchment paper.

 

Dough

In a bowl, beat butter and sugar until light.

Beat in the egg slowly and until it became smooth.

Sift in cake flour, cocoa powder, and baking powder.  Fold until fully mixed.

Divide dough into 20g each.

Divide mochi into 10g each.

Wrap mochi with dough.  Making sure it is sealed properly.  Flatten a little and place a few chocolate chips on it.  This dough does not spread out much, so it is okay to place them near to each other.

Bake for 180°C for 12 mins or until cooked.

Enjoy!

Macadamia Sugee Cookie

Sugee Cookie seems to be a cookie that is lost and forgotten.  These days, you will see lots of people baking German cookies or butter cookies but you hardly see anyone baking Sugee Cookie.

I passed by a fair the other day and one of the booths was offering this.  Seeing it actually brought back memories of some of the good old days CNY goodies being offered.

There are two types of recipes for this cookie.  One with semolina flour and the other without but the main ingredient and cannot do without is ghee!

Having said that, ghee is actually clarified butter so if you don't have ghee on hand, you still can make it with butter but a little step more.  (you can google for clarified butter).

There is also the signature crack created by baking soda.  

So here I am today, went through my little library and found a recipe.  I immediately knew I can bake this right away.

Firstly, it uses just plain flour.  That fits my situation perfectly as I don't have semolina flour and am not willing to go rub shoulder with the huge crowd out there.

Secondly, I think without baking soda, it should taste nice as I can live without its signature crack. 😜😜

Thirdly, I have many bags of icing sugar given by a friend that I need to find ways to use it up!

Fourthly, my blog reader turned friend, A was so kind to lug back a big bag of macadamia nuts for me.  After all these years, she still thinks about me whenever she comes to Singapore.  Love you so much.... 💓

Lastly, and most importantly, I have a can of ghee in the fridge! Using it up will allow my fridge space for my CNY goodies.

Now, let me present my Macadamia Sugee Cookie.

Learning experience: 

Though it is pop size, the mini ice cream scoop is still too big after baked.  Next round, I definitely have to make it smaller to make it in a petite size.

Overall, the taste is good and with some bits of macadamia nuts, it is yummy.

Adapted: Mrs Leong

What you need:

400g ghee

300g icing sugar

700g plain flour

200g macadamia nut, toasted and chopped finely

Method:

Cream ghee and sugar until light and fluffy.

Knead in the flour and nut to form a soft dough.  Wrap in cling wrap and set aside for 4 hours.

Preheat oven to 120°C.  Lined a baking sheet.

Use a mini ice cream scoop to scoop out the dough.  Form into a ball and using a fork to form an impression.

Bake for 20 - 25 mins.



Enjoy!

Buttermilk Scone

I bought a pack of buttermilk as I wanted to attempt a little project.  Since that only requires a small amount of buttermilk, I shall use the rest for this Buttermilk Scones.

Learning experience: 

The texture is soft and fluffy but it lacks that buttery taste that I enjoyed.  So I will need to modify this recipe.

What you need:

250g plain flour
1 tbsp baking powder
1 tsp salt
¼ tsp baking soda
90g cold butter
1 cup cold buttermilk

Method:

Sift plain flour, baking powder, baking soda and salt and chill it for 10 mins.

Pour flour mixture onto a clean counter top.

Cut in the butter and crumb like.

Make a well and slowly add in the cold buttermilk.

Incorporate the flour mixture and milk until the dough comes together.

Pat it to 2" thick and fold into half.  Repeat 4 times.

Pat into 1" and cut to desired shape.

Place on baking sheet.

Bake for 230°C for 12 mins.


Enjoy!

Cake Crumb Cookie

I freeze the cake crumbs that was leftover from my son's birthday cake.  It is about time, I turn them into something else.

As I did not want a cake, a cookie it shall be.  After all, I think the cookie will entice my son more than a cake.

So come join me and have some Cake Crumb Cookie.

Totally no wastage and yet it is nice.

Learning experience: 

The texture is like a soft cookie. 

I used the smallest ice cream scoop I have but next time I will try a medium-size one.

What you need:

1 egg

½ cup milk

345g cake crumbs

55g brown sugar

55g butter, melted

½ tsp vanilla

112g plain flour

½ tsp baking soda

½ tsp baking powder

½ tsp cinnamon

¼ tsp nutmeg

Method:

Preheat oven to 180°C.  Lined baking sheet.

Blitz cake crumbs in a food processor.

Egg eggs and milk until well combined.

Add egg mixture to the cake crumbs and mix well.  Let it sit for 15 mins.

Blend sugar, melted butter and vanilla together until it is fully incorporated.

In a separate bowl, sift flour, baking soda, baking powder, salt and cinnamon together.

Add to sugar mixture to the cake mixture and mix well.

Fold in the dry ingredients.

Using a med sized ice cream scoop, drop dough onto a baking sheet.  Flatten to about 1/3 “ thick.

Bake for 10 -1 5 mins or slightly brown.


Enjoy!

Stamped Shortbread Cookie (4 ingredients)

Today I shall play with my new toy.  I chose this Stamped Shortbread Cookie (4 ingredients) as the title speaks for itself.  It only takes 4 ingredients to put together this wonderfully light and buttery shortbread.

Learning experience: 

I pick the wrong day to bake this cookie.  Today is exceptionally hot and I had to chill my dough very often.

You need to dust the cutter well and the dough chills to the right texture.

Overall, I am so glad that this recipe has gotten much good feedback.  I strongly urge you to try it.

Just remember, buy the best possible butter if you can.  It does make a difference.

Source

What you need:

260g plain flour

35g rice flour

226g salted butter, softened
65g icing sugar

Method:

Preheat oven to 180°C.  Lined baking sheet.

Sift plain flour and rice flour together and set aside.

Cream butter and icing sugar until light and fluffy.

Add in flour and blend until dough comes together.

Place dough on a piece of parchment paper.  Roll out the dough to about ¼” thick.

Dust cookie stamp with flour and cut. 

Place cookie cutter over the stamped dough and cut out the stamped cookie.

With a flat edge spatula, lift cookie onto the baking sheet.

Bake for 20 mins or until edges is slightly brown. 

Transfer to a rack to cool completely after 5 mins.


Enjoy!

Matcha Shortbread

While waiting for gym class to begin, I spotted an interesting recipe in a magazine.

Since this month Bake Along's theme is shortbread.  I think I shall have some fun trying this out.

Perfect time to use the matcha powder that my friend gave me.

I omitted one small ingredient from this Matcha Shortbread recipe as I do not have chlorophyll powder but am glad that this still turned out well.

Learning experience: 

The flavour of matcha is a bomb.  Perhaps it is the good quality matcha powder.  If you like matcha like I do, you will enjoy the taste.  If you prefer a milder flavour, do reduce this to 1.5 tbsp.

Also from feedback, a little more salt will balance off the strong matcha flavour.

The cookie is different from others as it has no flour to it and the seeds give it a really nice bite.  The texture is like a sandy cookie.  The coconut oil also adds to a nice fragrance.  Not sweet and totally healthy.

After mixing, if you find the dough a little too dry, add a little more coconut oil.  You should be able to form a dough when you grab them and it stays in form.

If you have a sweeter tooth, you can add in more sugar but to me, this is just right.

I find that the flavour and moisture deepen after a day of resting.

This recipe has gotten good feedback.

What you need:

1 tsp ground chia seeds
2 tsp water
150g oats
150g pumpkin seeds
3 tbsp matcha powder (reduce this if you do not like strong matcha flavour)
1 tsp sea salt (increase to another 1/2 tsp if it is based on 3 tbsp matcha)
115g coconut oil  (add a little more if it is too dry)
90g sugar
2 tsp vanilla

Method:

Combine chia seeds and water in a small bowl and let it sit for 10 mins until it blooms.  Set aside.

Place oats and pumpkin seeds into a blender and blitz to fine.

Stir in matcha powder and salt.  Mix well.

In a large bowl, cream coconut oil with sugar until sugar is slightly broken down.

Add in vanilla and chia seeds and followed by ½ portion of the oat mixture.  Mix well.

Continue with the remaining oat mixture until a soft dough is formed.

Transfer dough onto a baking sheet and press and roll into a rectangle (0.5cm thick).

Cover and chill for 30 mins.

Preheat oven to 180°C.  Lined baking sheet.

With a knife, cut into a rectangle shape and poke holes with a fork.

Bake for 10 - 15 mins or until slightly brown at the edge.

Remove from oven and immediately follow another round of cutting along the cuts that you have created prior baking.

Allow to cool for 5 mins on a tray before transferring to a cooling rack.

Cool completely before storing.

Enjoy!

Chocolate Marshmallow Biscuit 雪Q餅 (3)

My girl loves this Chocolate Marshmallow Biscuit (3).  I have done twice on this and today, I shall make a chocolate version.

What you need:

150g biscuits

150g marshmallow

40g butter

60g cranberries

50g milk powder

30g cocoa powder

Method:

Melt butter in a non-stick frying pan.

Add marshmallows and mix until it melts.  

Add in cocoa powder, and ½ of the milk powder, and mix roughly.  Remove from heat.

Add in biscuits and cranberries and the remaining milk powder. 

Mix evenly.

Transfer to the greased pan and compressed into a slab.

Cool and then cut into pieces.

 Enjoy!

Marshmallow Biscuit 雪Q餅 (2)

The last Marshmallow Biscuit that I did was really addictive.  So today I shall attempt another flavor.

Now, let's enjoy this Marshmallow Biscuit 雪Q餅 (2).

What you need:

60g unsalted butter

200g marshmallow, cut small

50g milk powder

200g Marie biscuit, chopped roughly

60g dried fruits

80g almond, toasted and chopped roughly

Method:

In a nonstick pan, melt butter and marshmallow.

Add in milk powder and stir to combine.  Remove from heat.

Add in biscuits, nuts, and fruits.  Stir thoroughly and quickly to ensure all is blended well.

Pour onto a silicone mat and quickly work into a rectangle ½” thick.

Cut with a chopper into bite-size once cool completely.

Enjoy!

Double Chocolate Scone

Been feeling low energy with this super humid weather.  Baked these Double Chocolate Scone to fix the craving for some chocolate.

Perfect as I have some black cocoa powder on hand.  I wonder who concocted this? In the past, you don't even see this in the market or am I living in dinosaur land?

Findings: Really chocolatey in taste.  If you are a chocolate lover you will like this.  Texture wise, I think I overbaked it a little and thus have adjusted the timing.

Not too bad, considering lately, she has turned to a non chocolate lover, my princess took two servings at one go!  

Anyway, I think these will go well with clotted cream but unfortunately I am too lazy to go out and buy a tub.

What you need:

365g bread flour

25g black cocoa powder

100g sugar

4g salt

5g baking powder

400ml whipping cream

200g chocolate chips

1 egg yolk

1 tbsp milk

Method:

Combine bread flour, black cocoa powder, sugar, salt and baking powder.  Whisk together until well distributed.

Add in whipping cream and mix until a rough dough is formed.

Add in chocolate chips and mix until a dough is form.  Do not over work.

Pour onto a cling wrap.. 

Flatten in a disc with your hand gently and wrapped it in clingwrap.  Chill for 1 day.

Cut into 8 pcs and transfer to lined baking sheet.

Brush on egg wash. 

Bake at 180°C for 20 - 25 mins.


Enjoy!

Marshmallow Biscuits (雪Q餅/雪花酥)

In Taiwan, this Marshmallow Biscuits (雪Q餅/雪花酥) is very popular.  Many have attempted it.  It is a really easy snack to put together and I am sure the kids will love it.

I love this so much that I attempted it again.

Only set back, in Singapore, we don't have those pretty packaging that we can easily access to.

Findings: The first time, I had difficult mixing all the cookies and nuts as my marshmallow mixture was very thick.  The texture turned out way too chewy.  The 2nd time, it was much softer as I melted the marshmallow and butter at a very low heat and making sure that mixture really comes together before adding in the cookies and nuts.

Perhaps this items can be added to your CNY goodie list as well.

What you need:

150g marshmallow (original flavour), cut into small pieces until you get the minis.

50g unsalted butter

30g milk powder
2 tbsp cocoa powder

200g crackers, break into large chunks

80g cranberries
50g pecan

Method:

Lightly toast pecans and break into big chunks.

In a non stick pot, on low heat, melt unsalted butter.

Add in marshmallow and stir until marshmallow totally melted down.

Add in milk powder and cocoa powder and stir to combine.  Remove from heat.

Immediately add in crackers, cranberries and pecan.  Stir quickly to mix evenly.

Once done, pour onto a silicon mat and shape it into a square or oblong.  With a rolling pin, press and roll to 1” thick.  Keep it in shape.

Set aside to set before cutting.


Enjoy,

Crunchy Chocolate Chip Cookie

For this year's Deepavali, I have decided to participate in a cookies donation drive.  I find it so meaningful to share my passion with other families and hopefully they like my bake.

The only set back I had was getting the bottles.  I was near to panic mode when after visiting 2 baking supply shops and went home empty handed as it was out of stock.  

Luckily, a fellow baker who is also participating in this charity drive and staying near me, had some to spare.  What a relief.  

So here is the Chocolate Chip Cookie that I can spread some love to.

2017

Findings: Despite, chilling the cookie dough, my cookies still spread out.  These are the few that I find that it will be the ideal thickness.  

Guess I need to practice more to get the ideal thickness I want to contribute for next year.

For me, I did not count the cookies, I just weigh to approx 614g per bottle (inc bottle 4012).  I double this recipe and yield 4 bottles.  

For personal consumption, I will reduce the sugar to 200g.

2018


Learning: This year, I seems to be able to retain the shape better.  I did not chill the dough, instead, I put it on a higher rack and bake it for 5 mins before moving it down.  

Somehow, I was able to prevent it from spreading.

This year, I triple the recipe and actually yield more than 6 bottles.  Approx weight is 540g.

Source

What you need:

400g self-raising flour

Pinch of salt

300g unsalted butter

250g caster sugar

2 eggs, beaten

1 tsp vanilla essence

270g Mini chocolate chips

Method:

Preheat oven to 175-180°C, with fan.  Lined baking sheet.

Sift the self raising flour with a pinch of salt.  Set aside.

In a mixer, cream butter & sugar till light and fluffy.

Add in egg and vanilla essence.

Fold in the flour and mix well to form into a dough.

Add in mini chocolate chips to the mixture.

Using a mini ice cream scoop, shape cookies (about 3cm in diameter)

Bake for about 15-20 mins.