Peanut Butter Cookies

Ingredients :
300 gr Flour
150 gr Icing Sugar
150 gr Oil ( Canola or Peanut )
200 gr Skippy Peanut Butter ( I used Chunky type )
1/4 tsp Salt

2 Egg yolks, for wash
Ground peanuts ( optional )

- Preheat oven to 150 C
- Combine all ingredients (except egg yolks) in mixing bowl.
- Beat over medium speed for a couple of minutes till all ingredients are mixed well. (However, I found the flour a bit sticky, so I add 30 gr of ground peanuts)
- Take 1/2 tsp or preferable size of dough and form into round ball and arrange on greased pan. Do this to all the dough. 
- Brush the top with the egg wash and sprinkle some ground peanuts on top.
- Bake in preheated oven for 15 - 20 minutes till golden.
- Let cool and store in airtight container.

And the other cookies that I baked are just repeated recipes that I baked in previous years :

I would like to wish you 

a Happy Chinese Horse Lunar New Year 2014.

Green Tea Japanese Cotton Cheesecake

My all time favourite japanese cheesecake, this time I added green tea flavour on it, I just love it, it's yummy!

Source : Diana's Dessert
250 gr Cream Cheese, softened
50 gr Salted Butter, softened
100 ml Fresh Milk
1 tbsp Lemon Juice

6 Egg Yolks
50 gr Cake flour
20 gr Corn flour

10 gr Green tea flour
¼ tsp Salt

6 Egg Whites
1/4 tsp Cream of tartar
140 gr Caster Sugar

- Preheat oven 160C **.
- Place the softened cream cheese, butter and fresh milk in a mixing bowl and stir over double-boiler until melt and mixture is thick and creamy. Remove it from double-boiler to cool.
- Upon slightly cool, add in the egg yolks, cake flour, corn flour, green tea flour and lemon juice. Mix until well combined.
- Sieve the egg yolk and flour mixture into another clean bowl. Set aside.
- In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till soft/medium peaks form.
- Add one-third of egg whites mixture into the cheese mixture and use whisk to stir well. Continue to fold gently with the balance egg white mixture until incorporated.
- Pour into the pan with grease paper and bake in water bath for 1 hour 10 mins or until set and golden brown.
- Leave to cool in oven for at least 10 mins with open door ajar. Unmold the cake, leave it cool before refrigerating it for at least 4 hours.

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Alice from I Love.I Cook. I Bake.