Horlicks Doggie Cookies

Tested recipe from Florence
Tasted : yummy and the kids sure like it

180 gr Butter
80 gr Horlicks
100 gr Chocolate chips
200 gr Top flour (Hong Kong flour)
15 gr Sugar
25 gr Cornflour
25 gr Milk powder
Koko Krunch

- Sift the flour, cornflour and milk powder.
- Cream the butter and Horlicks for 3 minutes at low speed. Do not overbeat.
- Add the sifted flour and beat for about one minute to form a dough.
- Divide dough into 10g each. Fill 3 chocolate chips into each piece of dough and roll into a ball.
- Upon finished the dough, then you take out the chocolate chips (from the fridge in case it melt) and add on the nose, then the eyes and lastly the ears.
- Bake at 140 degC for about 25 minutes. (depend on the oven, if still not ok, bake for another 5-10 minutes.
- Cool before storing.

Yields : 57 cookies

Chocolate Cornflakes

Ingredients :
1 to 1 same portion of chocolate & cornflakes (I used 100 gr for each)
1 tablespoon of butter (to dillute the chocolate)
colourful chocolate rice

Methods :
- Double-boil the chocolate with butter until melted, then pour cornflakes into it.
- Mixed well.
- Spoon the coated cornflakes to the paper cup, then decorate with the chocolate rice.
- Refridge around 5-10 minutes to harden, before put into the container.

Yields : 50 pcs mini paper cup

Chocolate Chip Cookies

Tested recipe from Do What I Like
Tasted : Crunchy
PS : Need to flat the dough before put into the oven
Yields : 110 pcs

Nastar Keju

Tested recipe from Ambrosia
Tasted : Melt in the mouth.

150 g Hard Butter
100 g Hard Margarine
75 g Icing sugar
1 Egg Yolk
¼ tsp Vanillin powder ( I used vanila essence )
350 g Plain Flour
50 g Grated cheese (Edam / Parmesan / Cheddar)

1 Egg Yolk for the tart surface

Pineapple Filling

- Preheat the oven to 160C
- Cream Butter, Margarine and Icing sugar until creamy & fluffy. Add egg yolk and Vanilla, whisk until mixed well
- Add flour (divide into 2-3 times), then add grated cheese, mixed until form smooth dough
- Scale pineapple filling at 6 gr and roll into a ball.
- Pinch some dough and scale it at 7 gr each.
- Flatten the dough, place in the filling and seal into a ball.
- Arrange on a greased tray and glaze the surface with egg yolk.
- Bake in a preheated oven for 20 minutes until slightly brown
- Remove from oven and cool on a wire rack.

Adjusted by adding 30g maizena flour.
Yields : 90 pcs

Oreo Cookies Cupcakes

Tested recipe from Happyflour.
Tasted : Soft and Delicious, good combination butter & oreo
Yields : 8 medium + 12 mini cupcakes