Horlicks Doggie Cookies


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

Ingredients:
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

Method:
- 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.

Ingredients:
Dough:
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

Method:
- 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