Double chocolate chips cookies

A easy cookies bake by my dear boy. My dear boy recently develop a interest in baking, he always pester me to let him bake on his own. One morning he woke my DH holding the hp and ask him to take video of him. My DH was still wondering what he's up to until he saw my DB had already took out my baking stuff and preparing to do a demo on baking for his dad. Haa! A short video of him playing with my stuff :) I gave the cookies to share with his teacher and friends. The feedback was really good.

Here i am submitting this post to: Aspiring Bakers #7- Chocolate Delight (May 2011) hosted by DG from Tested and Tasted http://testedandtasted.blogspot.com/2011/05/aspiring-bakers-7-chocolate-delight-may.html

Ingredients:

220g plain flour

1/2 tsp baking powder

1/2 baking soda

125g butter

125g brown sugar

100g caster sugar

1 egg

1 tsp vanilla essence

80 g chocolate chips

80g white chocolate chips

100g macadamia (roasted and chopped)

Methods:

1. In a bowl, sift all flour and set aside.
2. using another bowl cream the butter and the sugar until light.
3. Add the egg and vanilla essence mix until well blended.
4. Add in the flour mixture and mix until just combined.
5. Stir in the chocolate chips and chopped macadamia
6. Shaped the dough into balls and place them on the baking sheet.
7. Bake in a preheated oven for 180C 15 mins or until the edges are golden brown.

Notes:

• The cookies will spread alot must leave spacing about 2 inches apart.
• Use melon scoop and flatten them on the baking sheet.
• It yield about 50 pcs large and thin cookies.

Source: From my neighbour

Almond Cookies

My friends and younger sister said it taste very delicious, just like my melting peanuts cookies.

Corn Flakes Cookies

This recipes was shared by my neighbour, who also loves baking. I'll definitely bake this again, its a hits with the kids. Thus, it was very easy and fast to do.

Ingredients:
40g butter
1 tbsps sugar
1 tbsps honey
2 cups cornflakes
1/2 cup chocolate chips
some raisins (optional)

Methods:
1. Melt butter over low heat.
2. Add in sugar and honey, stir till sugar is dissolved.
3. Add in corn flakes, chocolate chips and raisins and mix well.
4. Spoon into small paper cups and bake at 180C for 10 mins.

Sugi Cookies

Actually, i intend to bake this for Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011). But was too busy to post it in my blog and now it too late. This is my another favourite cookies for new year. I always have a soft spot for buttery taste cookies and my son loves it too. All recipes will be post, when i find time to key it in. 

Ingredients:

120g ghee (QBB)

70g Icing sugar

1 egg yolk

1/4 tsp salt

1/2 tsp vanilla essence

180g plain flour

1 tsp baking powder

1 egg yolk A for glazing

Method:

1. Cream ghee and icing sugar till combined. Add egg yolk, salt, vanilla essence and mix well.
2. Fold in sifted flour.
3. Form into balls, press on the top of the cookies using finger and dip a little egg yolk.
4. Bake at 180C for 15 min or till golden brown. Remove and leave to cool before storing.

Note: I weigh each ball into 8g and if you do not like the flavour of ghee, you can substitute it with butter or lard. But
          personally, i still prefer to use ghee as the aroma is different. Ghee is made from fat of the goat's milk. You can easy
          purchase it from supermarket or baking store. Maybe next time i'll try to omit the baking powder, because causes the
          cookies to expand too much.

Adapted from Agnes Chang book

Melting Peanut Cookies

So tired stay tune. I'll add the recipes tomorrow. This is definitely a keeper.

Ingredients:
63g shortening / Lard (Crisco)
100g Plain flour
75g Roasted peanuts (grinded)
63g Icing sugar
1 Tsp Vanilla essence
1 Egg Yolk (for glazing)
Some halved peanuts for decoration (optional)

Method:

• Roasted the peanuts and remove the shell. Grind them into powder.
• Sift all flour, add in grinded peanut powder and vanilla essence.
• Mix in the shortening until dough form. If the dough is too dry add more shortening 10g at a time.
• Divide the dough into 6g or 8g and roll them into ball gently.
• Press a tiny hole and glaze them with egg yolk.
• Bake at a preheated oven 180C for 15-20 mins till crispy and golden brown.
• Handle carefully the cookies is very fragile.

Notes: Slightly dry looking, taste wise, definitely bake again. It melts in your mouth. Will add more shortening to
             bind them without wrinkles. The picture display is 8g, i weigh them individually.

Almond Cookies

Another CNY cookies coming up...

Crispy Cashew Nuts Cookies 1

Recently, My DH kept prompting me to try baking some CNY cookies for him to test. He wanted to choose some tasty one among a few types, i bake and gave to his customer as a gift. (Coz i never bake any CNY cookies before, he don't trust me) I should be trying some Log Cake instead CNY cookies. OMG! My Son is asking for his dear gingerbread man. So i decided to try my DH favorite Cashew Nuts Cookies. But he like those traditional type, so I'm trying my luck. :>

Cream butter and sugar

Add in egg and vanilla essence

Mix all flour and cashew nuts powder

Lastly,  gently fold them together

Tata! Out of the oven now

Ingredients:

• 120g Butter/Margarine
• 70g Castor Sugar
• 30g Brown Sugar
• 1/2 tsp Vanilla Essence
• 180g Plain Flour
• 20g Custard Powder
• 1 Small Egg
• 60g Roasted Finely Grinded Cashew Nuts Powder
• 1/2 tsp Baking Powder
• Some Roasted Cashew Nuts, halved (decoration)
• 1 Egg Yolk (for glazing)
• a few drop of yellow colour (optional)

Method:

1. Cream butter and sugar till creamy. Add egg and vanilla essence mix till well combined.
2. Mix in all the sifted flour and grinded cashew nuts to form into a pliable dough.
3. Place the dough in between 2 sheets of parchment paper, roll into 1/2 cm thick.
4. Cut into shape using any cookie cutter of your choice.
5. Place onto a baking tray lined with parchment paper or aluminium foil.
6. Press the half cashew nut on top of the cookies and glaze with the egg yolk.
7. Bake in a pre-heated oven at 180C for 15-20 mins till golden brown.
8. Cool completely before storing.

Sadly to say he reject this. I'll continue to try until i reach the taste.

M&M Shortbread Cookies

Some cookies for my son to bring to school Christmas party celebration. His school holiday starts at 19 Nov, so the school decided to bring forward their Christmas celebration and was requested to bring some finger food to school on that day to share with their friends. I guess all kids will be thrill to have chocolate treats.

Ingredients
210g plain flour, sifted
50g cornflour, sifted
100g chocolate chips
226g butter (room temperature)
60g icing sugar
1 tsp vanilla extract
Some M&M chocolate for deco

Method

• Whisk butter until smooth and creamy. (i use hand whisk)
• Add sugar beat until smooth, then add vanilla essence.
• Gently, fold in flour mixture until incorporated. (Do not over mix)
• Flatten the dough to the thickness as desired and freeze for 2 hours.
• Using any cookies cutter of your preferences and cut.
• Place it on a baking sheet freeze another 20 minutes.
• Put into a preheated oven and bake for 15-20 minutes until lightly brown.
• Cookies must be completely cool to be store in an air-tight container.

Left over dough can be freeze up for weeks, if wrapped properly. Optional you can add chopped nuts to enhance the taste. I prefer thicker cookies. I like this cookies very much as i do like hard cookies and the taste wise is very crunchy and not hard.

Noted: The dough is very sticky, flour the work surface and cookies cutter. Can be spoon drop on baking sheet.

Extracted from: joyofbaking

Melting moments

Special Melting moments

Ingredients:

200g butter
80g icing sugar-sifted
1 tsp vanilla essence
1/4 tsp salt (omit if using salted butter)
125g self-raising flour-sifted
125g cornflour

Optional some icing sugar for dusting or put chocolate on top as deco.

Method:

1. Cream butter, icing sugar, vanilla and salt until just combined.
2. Add in self-raising flour, cornflour and mix until a soft pliable is formed.
3. Scoop dough into a piping bag fitted with a star nozzle and piple out rosettes onto a baking tray.
4. Bake in a preheated oven 165C for 15 mins or until light golden brown.
5. Cool on wire rack and store in air tight containers.