CRANBERRY COOKIES

The chinese in malaysia love crispy cookies ,the western type of cookies that is soft or chewy is not so well liked.when I search on internet for a new recipes,i read in detail,to make sure the cookies is crispy. This recipes is from anncoo journal blog.A crispy,buttery cookies.My family likes it.

CRANBERRY COOKIES

Ingredients;
100g soft butter (i used golden churn brand)
75g icing sugar,sifted
1 small egg ( 30g) lightly beaten
160g plain flour,sifted
30g dried cranberries,cut into small pcs ( I used 100g)

Method;
1.cut the dried sweet cranberies with a scissor into tiny pcs,put aside.
2.cream the butter,icing sugar till pale,add in the beaten egg and beat till well mix.
3.add in plain flour in few batches into the cream batter mixture at low speed,mix well.
4.add in the cut dried cranberries and fold well with a spatula.place the dough on a greased proof paper or cling wrap to a long length and roll up or into a square shape,chill in the freezer for 45 -60 minutes for the dough to harden for easy cut.
5.cut dought into 0.5cm thick and place on the baking sheet (lined with parchment paper).Bake at preheated oven until lightly brown,
6.leave the cookies to cool and store in an air tight container

KUIH LOYANG / HONEYCOMB BISCUITS

This is crispy ,crunchy and sweet,coconut milk and taste egg flavor.Traditional CNY goodies. A lot of recipes using rice flour and plain flour,it is crispy,but when you bite in in your mouth,sometimes a small chip end of it will bite your gum or on your side of flesh,quite uncomfortable. This recipes was
tested by my eldest sister using a few different type of flour.At last she got it right,instead of rice flour she use cornflour,really crispy and crunchy,you won't get the uncomfortable when you eat. Friend who eat our honeycomb biscuite,they will ask for the recipe. Try it yourself,only you will know.You have to use the mould picture on top.

KUIH LOYANG / HONEYCOMB BISCUITS

Ingredients;
250g cornflour
100g plain flour
5 egg (lightly beaten)
150g sugar or more (adjust to your own sweetness you like)
1 fresh grated coconut mix with 600ml water together to get a medium thin milk

Method;
sift the plainflour and cornflour together,keep aside.
fresh grated coconut milk,use your hand to mix and squeeze with water togehter,drain through a seiver for a clear med thin coconut milk.put aside.In a pot, add the sieve flour,make a hole in the middle slowly add coconut milk and egg in between to get a thinner than mushroom soup,lastly add in the sugar and use a wooden to stir till the sugar is dissolved.sieve through a drainer to get a smooth batter. Heat half pot of cooking oil,put in the mould to heat it ,when it hot enough,take out
the mould,shake out the oil,dip into the batter to coat it nicely( to the same level height of the mould)
don't over coated or it will never came out of the mould,if this do happen ,use a chopstick,to pull away the batter,discard,put back the mould to heat it hot.Put the coated mould back into the hot oil,
using medium high or low until the batter is slightly cook,shake the mould  and slight pull out a bit,let it get to a slight yellowish colour. then only you pull out the mould and let is get slight medium brown, use a slotted spoon with hole,dish up and set on the paper towel to drain away the oil.let it cool and set .once it cool ,keep in an airtight container at room temperature.It can last a month.

Note;
the oil have to be hot enough,adjust the heat from time to time until you can  get the right heat.The
mould you have to know musn't too hot once it dip into the batter,the batter will come off,it .if the mould  cetain part is not hot  evenly or else it will coated certain part only.before every dip the mould have to put back to heat to the right temperature. You have to try a few time to know it. Must have the patient when making this honeycom biscuits.Another important is the batter concsistency,not too thin ot thick.If the batter tto thick,add some water,stir well combine.Not necessary to use all the coconut milk You have to adjust  the amount somewhere in between like the  mushroom soup .Do not use thick coconut  milk or else it will turn to a  look burnt brown. use chopstick to pull it slightly while the honeycomb are still soft,so the shape can become more solid.controlling of the oil is important,if
the oil is too hot,it will burnt.

KUIH BANGKIT

Kuih bangkit is a traditional nyonya cookies.it;s crispy when you bite into it and simply melt in your mouth.

KUIH BANGKIT

 Ingredients; A
1kg and 200gm sago flour
300g cornflour
200g pandan leaves (wash and clean,cut into section)
Extra cornflour for dusting
some cooking oil,or butter for greasing the baking tray each time you bake

Ingredients;B
2 grated coconut (squeeze the juice without adding any water) (I used 3 )
5 egg
500g sugar.

Method;
1.Stir fry the sago flour,cornflour and pandan leaves in the preheated dry wok over low heat,stirring continously until aromatic or the pandan leaves are crispy and easily breakable.For me it took me an hour to stir fry until the flour is really light and fragrant. To keep stiring,be careful, don't burnt the bottom wok.Remove from heat, put into a pot,keep it in room temperature for 5 days before using.

2.In a pot add in the thick santan (thick coconut milk),sugar and put on the stove using the lowest heat,stir until sugar is dissolved without boiling.set aside to cool.when the santan is cool,add in the egg and use a choptstick to stir well mixed.

3.In a mixing bowl,add a soup ladle of the cool sago flour,make a well, slowly spoon by spoon until the flour turn into a soft dough,easy to handle.flour the table and the dough,use a rolling pin to flatten it,dust your cookies cutter with the flour and cut out the cookies.Greased your baking tray with cooking oil,bake in a preheated oven at 170c for 30 minutes,or slightly bown.

Important; do the dough is a small batch,using lot of flour to dust the table top and dust your rolling pin with flour and the flatten dough.dip your cookies cutter in a bowl of flour to cut the cookies .so the dough won't stick to the cookies cutter.Remember,don't add too much flour,when mixing the dough,or else your cookies will turn hard when baked.it should be crispy and light.

HAZELNUT COOKIES

On sunday ,My brother in law drove his car,we went with him,plus my two sister in law,my second brother . we went to visit my aunties who lives in singapore and have a fall,frature at her upper thigh and have an operation.At the custom,traffic jam for an hour. we reached at changi  general hospital at
4.14 pm.My cousin met us ,took us to registered before we can went in.At the ward,we saw her,she sleeping soundly, no method we called her,no respond.It is her fourth day,She really lives at the aged of 102 years old.An hour more at the wards,we left to visit her home and stayed for dinner and left singapore at 9.30pm.Back home the journey is smoothlyand reached home at around 12.00pm.

HAZELNUT COOKIES

Ingredients;
140g hazelnuts,toasted and skinned
140g all purpose flour
160g salted butter
80g castor sugar
60g  chocolate chip (buy the small ones)

Method;
1.Put the hazelnut  in a food processor and pulse them until  very fine.
2.In a mixing bowl,add in the ground hazelnut,cut the butter into pieces,add in the flour .Use your hand mix  all ingredients together and completely combined lastly add in the   chocolate chip and mix to a smooth soft dough.
3.preheat oven to 170c and line two baking sheet with parchment paper.Bake the cookies for 15 to 20 minutes until the top is slightly brown.let the cookies cool compeletly.

SPRITZ COOKIES

All my sibling loves this crispy and buttery cookies, have been making every chinese new year.It a must in my cookies list. use a good brand butter.

SPRITZ COOKIES

Ingredients;
250g butter (salted)
125g sugar
1 egg yolk
300-340g all purpose flour
1 tsp baking powder
10 red or green candied cherries,cut into small pieces for topping
1 tsp vanilla essence

Method;
cream butter till light and creamy and then gradually add in sugar. Add egg yolk,vanilla essence and mix well. Add all the other dry ingredients and mix gently,using wooden spoon.Next wrap dough in foil and chill in the fridge for about 45 minutes. when ready,place dough in a piping bag fitted with a star shaped nozzle or a cookies maker and pipe cookies onto a lightly greased  tray. Decorate cookies with a cherries on top.  Bake in a preheated oven of 170c till cookies are golden brown.Cool well and store in an airtight container.
Notes; I do not chill the dough in fridge,straight away i pipe the cookies.Make sure the dough is soft to pipe out and the cookies is crispy.when adding the flour,add spoon but spoon until the dough is soft to handle.

PINEAPPLE TART ROLLS

Chinese new year,this pineapple tart is very popular , young and old loves this cookies very much.
Is was always the first cookies to finished.Usually this cookies I make more than the other cookies.

PINEAPPLE TART ROLL

Ingredients;
375g plain flour,40g milkpowder -mix well and sieve
250g butter
50 g icing sugar
2 nos.eggyolk
1/2 tsp vanilla essence
2 nos egg yolk (to brushing)

Pineapple filling;
375 g pineapple flesh
300g sugar
10 clove

To make filling,cut pineapple flesh into small pieces,pound into fruits blender until finely paste,remove,pour into a non stick pot,add in cloves,once boiled,reduce to medium heat,cooked until absorbed and thicken,add in sugar immediately,keep stirring until dry and set.Dish,remove cloves,and leaves to cool,readyto use. (make a day ealier and shape into a small ball and put into tuppareware,store in fridge until ready to use)

1.To make dough,beat the butter and icing sugar until light anf fluffy,add in the egg yolk and vanilla essence,mix well.Next add in glour gradually to form into soft pastry.

2.put the soft pastry into a pressing mould.prepare a baking tray,pipe the soft pastry into long strips,then form pineapple filling into ball.next place the pineapple ball onto the pastry,roll up carefully into pineapple tart rolls,use a knife to cut. Brush with egg yolk.

3.arrange the pineapple tart rolls on a baking tray,brush with some beaten egg yolk. bake in the preheated oven at 200C for 15 minutes until golden in colour on surface.Remove from heat,leave to cool and kept in an air tight container.

CAT TONGUE (LANGUES DE CHAT)

My youngest sister was taking order from her regular customer for making the pineapple tart.Making the pineapple tart using egg yolk only,she have lot of remain egg white she gave me a big tupperware of egg white. I can't finish all,some I fry to eat and some to make this cat tongue cookies.I still have half tupperware of egg white in my fridge.

CAT TONGUE COOKIES (langues de chat)
source; playing with flour

Ingredients;
250g butter
200g castor sugar ( I use 180g)
225g flour
150ml egg whites (about 5 egg)
1 tbsp chocolate paste ( I used 2 packet nescafe powder)
1 tsp vanilla extract ( i omitted)

Method;
1.Beat butter,sugar till light and fluffy
2.Add egg whites gradually and beat till it turns even more light and voluminous.
3.Add vanilla and beat till well mixed
4.Fold in flour in batches and 2 packet of nescafe powder use a spatula to mix well combined.
5.Filling a piping bag with batter and pipe onto a baking tray line with a nonstick paper.
6.Preheat your oven to160c and bake fro 15 to 20 minutes till the cookies edges is deep brown.
   remove from oven and let it cool,kept in anair tight container.It very crispy

CORNFLAKE IN PAPERCUP

I make this cornflake every chinese new year, even adult and children love eating . Once you start ,you won't stop eating it. Taste sweet and crunchy. I use nestle cornflakes (wholegrain).

CORNFLAKE IN PAPERCUP

Ingredients;
90g butter
3/4 cup sugar
2 tbsp honey
4 cup cornflakes

Method;
Heat a wok,using low heat,put in the butter to melt,then only add in sugar and honey,stir until sugar is dissolved and combine together,add in the cornflakes,tossed evenly mix well.Remove the cornflakes to a big plates and spoon a teaspoons onto the small paper cup and put all the cup in a baking tray and
bake for 2 to 3 minutes.take out from oven and let it cool.store in an airtight container.

LIME MELTSWAYS

I was looking for cookies that I have never make,the important thing is the cookies have to be crispy
and simple ingredients that easy to get.I came across this recipes from blog use real butter.It sound nice using lime juice in the cookies.As what the blog said,sweet,light,crispy,buttery,tangy and meltsway.First bite,taste sweet followed the smell of lime.

LIME MELTSWAYS

Ingredients;
12 tbsp unsalted butter,room temperature ( I used salted butter,omit salt)
1 cup confectioner's sugar
 2 limes,grated zest of
2 tbsp lime juice,freshly squeeze
1 tbsp vanilla
1 3/4  cup+2 tbsp all purpose flour
2 tbsp cornstarch
1/4 tsp salt

Method;
1.with a balloon whisk of stand mixer,cream butter and 1/3 cup sugar until fluffy.
2.Add lime zest,lime juice,vanilla,whip until fluffy.
3.In a medium bowl,whisk together flour,cornstarch and salt.add to the butter mixture and beat on low speed until combined.
4.Roll the dough into 1 1/4 inch diameter log,wrap in plastic wrap,chill in the fridge for 1 hour.
5.heat oven 180c , remove dough from fridge and slice into 1/4 inch thick round.
6.place on baking sheet,baked cookies until barely golden,15 minutes.while warm,coat cookies with the remaining sugar well coated.( adjust to your own oven temperature)

SIMPLE LAVENDER SHORTBREAD

I was surprised there is a lavender cookies when surfing the internet on lavender flower.Since the recipe given is in a small portion.went ahead to make this cookies and was tested by my three children,acceptable for them.I do not know the smell of lavender until I make this cookies.When baking,the smell came out from the oven,quite fragrant.This is another new cookie for the new year.
It a crispy ,lavender flavor and not too sweet.the sweetness is just right,no need to sprinkle castor sugar .I bought the dried lavender flower at chinese medical shop.

SIMPLE LAVENDER SHORTBREAD

Ingredients.
150g plain flour
100g butter
50g castor sugar
2 tsp dried lavender flower
pinch of salt

Method;
preheat oven to 160c.slightly crushed 1 tsp lavender flowers in a pestle and mortar to release the natural oils. Sift the flour,salt into a mixing bowl with the castor sugar,butter and crushed lavender and rub in using fingertip to make a crumbly mixture which can then be kneaded together to make a
dough. Roll out the 1 cm thick and cut into individual round.Sprinkle with the remaining lavender flower,pressing them down gently until they stick.than bake for 10-15 minutes until the shortbread is just starting to brown.Leave for 10 minutes before removing from tray and sprinkle with castor sugar.

WHITE CHOCOLATE FLORENTINE COOKIES

To welcome the coming chinese new year, every family is busy spring cleaning the house,making cookies and shopping for new clothing,shoes,bag,etc. The most important thing is planing what to cook for the coming chinese new year reunion dinner.This is a nice cookies,use a good brand white chocolate.Can use a hazelnut to wrap inside the dough.For me without the hazelnut,the cookies is till as good.


WHITE CHOCOLATE FLORENTINE  COOKIES

Ingredients;
180g butter
80g icing sugar
30 g egg white
220g all purpose flour
250g cornflakes (coarsely crushed)
500ml cooking white chocolate
some toasted hazelnut for wrapping ( optional)

Method;
1.Cream butter,icing sugar till light and creamy.
2.Add in egg white,mix well combine,gradually add in flour,use a spatula to mix to a soft dough.
3.Roll into a small ball and arrange on line baking tray.
4.Bake in a preheated oven at 160c for 15 minutes.cool the cookies on the baking sheet.
5.Melt the chocolate over the double boiler and dip the cookies into the melted white chocolate and roll into a plate of crushed cornflakes.shake off the extra crushed cornflakes and put aside to wait for the white chocolate  hardened and kept in an air tight container.

GREENTEA COOKIES

GREENTEA COOKIES
Source from:just one cook book

Ingredients;
240g flour
15g matcha powder
150g unsalted butter,softened
pinch of salt
2 egg yolk
1/2 cup of white chocolate chip

Method;
1.sift the flour and matcha powder.
2.cream butter,sugar and salt until soft and loght
3.Add in the yolks and beat well
4.gradually add in flour and matcha powder.
5.add the chocolate chip and fold in together.
6.shape the dough into 2 blogs and wrap them in cling film.rest in the fride overnite.
7.preheat oven to 150C and cut the cookies to 7mmthickness.
8.Bake for 20 min and let them cool on the rack.

PINEAPPLE TART

This recipes taken from an old black and white nyonya cook book. I have used this recipes for many years when comes to making pineapple tart.Everybody love this pineapple cookies.

PINEAPPLE TART
Ingredients; A
565g flour
340g chilled butter
2 tsp baking powder
Ingredients;B
2 tbsp castor sugar
3 egg yolk
1tsp vanilla
1/2 tsp salt

8 tbsp hot boiling water

Method;
1.sift A together into a basin
2.rub butter lightly into flour with tips of finger till mixture resemble breadcrumbs
3.Beat B lightly in a bowl.
4.pour egg mixture into flour batter.add boiling water and mix with both hand to form a pastry dough.
5.chill in refrigerator for 1/2 hours.
6.roll dough into ball,flatten put in a ball of pineapple jam  and wrap it into ball.
7.place tart on tray lined with greasedproof paper,glaze and bake in oven at 170c for 20 min

Home made pineapple jam;

Ingredients;
3 pineapple mauritian
500g sugar
2in cinnamon stick
3 star anise
3 cloves

Method:
cut the pineapple into 4part,grate the pineapple using a hand grater.put the grated pineapple into a high pot,add in the sugar,cinamon,star anise,clove using low heat to cook.Stirring occasionally at the begining,when the gravy getting  thicker,kept stirring until the gravy is dry.it take about 1 to 1 1/2 hours.remove from stove to cool.Be careful when stirring it will splash at your hand.use a long wooden spoon and a high pot.(or wear a glove)

CRUNCHY MILO COOKIES

very cute cookies shapes of a dog.I thought is quite diffcult to make the ear,the nose,reading through the recipes notes,all use chocolate chip,the chocolate rice and koko krunch.i make this cookies with my daughter help.The diffcult part is the eyes,chocolate chip,very fine ,break easily.so I use a very fine clip to clip the chocolate rice very lightly. It crunchy cookies.

CRUNCHY MILO COOKIES

180g butter at room temperature
80g milo
200g cake flour
25g cornflour
25g milk powder
some chocolate rice
some chocolate chip
some koko krunch cereal

Method.
1.sieve cake flour,cornflour and milo powder,set aside.
2.cream butter,milo in low speed for about 3 mins.Do not overbeat.
3.Add in the sieve flour and continue beating for 1 min to form dough.
4.Divide the dough into 10g each and put three chocolate chipinto the dough and roll into balls.
5.decorate the dough ball with koko krunch as ear,chocolate rice as eye and a hocolate chip as nose.
6.Bake at preheat oven at 140C for about 25 min or until it;s cook.leave to cool.

INDIAN SUJEE COOKIES

In 2013 ,this recipes have enter in nasi lemak lover blog contest CNY 2013 as non blogger.A kind indian lady gave the recipe to the new paper. It was published in New Straits time paper in 1970.The same year I make this cookies,well liked by my sibling, since then every year without fail I make this cookies. It was my dad favourite cookies,take a bite,it melt in your mouth.Now my children love this cookies as well.Very simple ingredients.and easy step to make.

INDIAN SUJEE COOKIES

Ingredients;
455 g ghee ( I buy the green can middle size)
340g icing sugar
795 g plain flour

Method;
1.cream the ghee,icing sugar for 5 minutes,then add the flour and knead to a soft dough.
2.cover and leave for four hours.( when bakes It won't crack)
3.preheat oven at 120c.
4.divide dough into four portion and shape each portion into a roll. cut each roll into pieces the size of the marble.
5.place each pcs lightly on a greased baking tray,spaced well apart and bake in oven at 170c for 20 to 25 min
6.cool on a wire tray and kept in an airtight container.

ORANGE COOKIES

A japanese baking cook book by okashi daihyakkai translated into chinese.I borrowed this book from my sister.This recipes is from the book.I add in 1 tbsp of orange zest to the batter.Actual recipe did not add the orange zest.just topped on the cookies.

ORANGE COOKIES

140g flour Sieved
100g unsalted butter at room temperature
70 castor sugar
40g egg
some orange zest

Method.
1.In a mixing bowl,put in the butter,beat till soft,add in the sugar and beat till pale in color.
2.add in egg into 3 batch and beat well combined.Add in orange zest,mix well.
3.Slowly add in flour using spatula to mix well combined.
4.you can pipe into flower or use cookies cutter.
5.Lay baking tray with baking paper.Preheat oven at 170C.
6.Bake for 15 min or till cook.

CHOCOLATE OATMEAL COOKIES

I have tried eating many different oat cookies,after one bite,I never liked it at all. This year I want a change of making cookies. I have search  on internet lot of oat cookies recipes.So hard to make a decision,whose recipes to try.I decided to use recipe from frozen wing blog.She mentioned that this cookies very crispy.True to her word. I take a bite and fell in love with this oat cookies,indeed very crisp and nice.

CHOCOLATE OATMEAL COOKIES

Ingredients;
150g unsalted butter,softened
220g light brown sugar ( I used 150g )
1 egg,lightly beaten
2 tsp vanilla extract
125g plain flour
1 tsp baking powder
225 g rolled oat ( porridge)
170g chocolate chip

Method;
1.preheat the oven to 180c and line baking trays with baking paper.
2.cream the butter,sugar together in a bowl until fluffy and smooth.add the egg and vanilla extract and beat until smooth.
3.sift the flour,baking powder and pinch os salt into the bowl and mix lightly.add the oats and chocolate chips and stir to combine.
4.Roll  tbsp of the mixture into balls and place on the baking tray,flatten the ball with a fork and dipped in flour.bake the cookies for 20 minutes until pale golden.remove from oven and cool on the tray.

CAT TONGUE COOKIES

Cat tongue biscuits or languas de chat is a thin and delicate french biscuits,the ccokies resemble a cat tongue.
Is very thin and crispy and the ingredients is simple and easy to be found in the kitchen.

CAT TONGUE COOKIES
source; gourmet dough

Ingredients;
110g butter
110g castor sugar ( I use 90g sugar)
110g plain flour
3 egg whites ( 60 ml )
zest of 1 orange or lemon ( optional )
drop of vanilla

Method;
1.cream the butter and zest of orange for 1 minutes.add the sugar beat until light and creamy.
2.Add in the egg whites in three separate batch,beat well between each addition.
3.add the flour and pulse until just combined,stir in the vanilla.
4.place the mixture in a bowl and place in the fridge for 2 hour.
5.preheat oven 150 degrees and line two baking tray with parchment paper.
6.either pipe or else spoon the mixtureonto the trays leaving an inch between each strip
7.bake for 10-12minutes ot until the centre of the biscuit is pale and golden.
Note; when the cookies is out of the oven,quickly use the help of the knife to remove the cookie.
          I use a piping bag  to pipe,snip of the corner of the piping bag.

GREEN TEA SNOWBALL

GREEN TEA SNOWBALL

source;daily delicious

Ingredients;

100g unsalted butter

45g icing sugar

2 tsp green tea powder

a pinch of salt

35g eg white (about 1 egg whit)

50g almond powder

100g cakeflour

1/5 tsp baking powder

icing sugar for coating.

Method;

sift the flour with baking powder and green tea powder.

beat the butter,icing sugar and salt until light .pour the eggwhite into the butter mixture,beat to combine,add the almond powder and beat with a low speed until combine.

Add flour mixture beat with low speed until combine.

Wrap the cookies dough with cling wrap and refrigerate for 30 minutes.

Preheat the oven to 170C,line the baking sheet with baking paper.

Divide the dough into 40 pcs and roll into a ball.then bake for 20 min.

Out from oven ,remove the cookies and roll into the icing sugar

cool first and kept in an air tight container.

CONDENSED MILK COOKIES

This recipe is easy and simple step to make .It taste a bit sweet.use semi sweet chocolate chip.

CONDENSED MILK COOKIE

Ingredients;
1 cup unsalted butter,softened
1/2 cup sweetened condensed milk
2 cup all purpose flour
3 tsp baking powder
1/2 tbsp vanilla extract
1/2 tsp salt
3/4 cup chocolate chip

Method;
1.mix butter,condensed milk,vanilla together.
2.Add salt,baking powder and flour.mix well combined.
3.stir in the chocolate chip.
4.roll into 1inch balls and flatten and place on a baking sheet line with parchment paper.
5.bake at 180c for 8-10 min or golden bown.