Hazelnut Chocolate Cookies

CNY is approaching soon. Here, I would like to share my easy and yummy recipe. You may find this recipe in Bake & Celebrate - Cookies and Treats book published by Marshall Cavendish.

Ingredients :

100 gr Salted Butter

50 gr Icing Sugar

75 gr Hazelnut spread (I used Nutella)

150 gr Plain Flour

25 gr Corn Flour

1/2 tsp Baking Powder

50 gr Chocolate Chips

50 gr Hazelnuts, diced 

Method :

- Mix butter and sugar until well incorporated ( Beat using mixer or about 1-2 mins )

- Add Nutella, beat until well incorporated..

- Fold in the flour (Plain flour, corn flour and BP) and chocolate chip to form a dough

- Shape into 10-11 gr balls, dip into hazelnut diced, place it onto a line baking sheet, flatten it. 

- Bake in preheated oven at 160C for 20-25 mins or until lightly browned. Remove to wire racks to cool completely.

Yields : 40-45 cookies

The books got lots of yummy cookies, few recipes that I tried, one of them was from my good friends and talented Cathy, please visit her blog for the recipe "Ice-cream scoop cookies" but I baked into round shape. Love the cookies so much, very light, buttery taste and crispy.

And another recipe and I tried was Orange Cranberry Pistachio Cookies from IG talented friends @garden_of_serenity, please visit her IG for her yummy recipe. A refreshing citrus fragrance with my favourite cranberry and pistachio, never get tired eating it :)

Happy Baking :)

Kuih Bangkit II

Source : Sonia - Nasi Lemak Lover

Ingredients:

200 gr Tapioca flour

60 gr Sago flour 

4 screwpine (pandan) leaves, cut into small pieces

1 egg yok

85 gr Icing sugar 

70-80ml coconut milk (or adjust accordingly) -only use freshly squeeze coconut milk by not adding any water

A pinch of salt

Red food colouring (for decoration)

Method :

- Stir fry tapioca flour and sago flour with pandan leaves in a clean wok for 75mins over low flame (I only fried it around 30 mins) until flour very light and slightly turned yellow, and pandan leaves turned crispy. The final weight should be around 210-225 gr.

- Cool flour for several days (if you intend to keep more than 3 weeks, then store in air-tight container and keep inside the fridge) .

- Whisk egg yolk until creamy, add in icing sugar and half coconut milk, whisk till combine.-. In a mixing bowl, sift in tapioca+sago flour, add in egg mixture.

-  Slowly add in(little by little)the balance coconut milk into mixture, mixing by hand till mixture clings together to form a stiff dough, smooth and pliable(neither too wet nor dry, knead about 5mins).

- Dust a Bangkit mould with extra flour, press dough gently into mould. Trim excess dough. Tap gently on hard surface to remove dough. Repeat.

- Bake in preheated oven at 160c for 25mins.

Yields : 50-60 pcs

Snowball Cookies with Peanut filling

Source : IG @Nurijati_tan  with modification

Ingredients :

140 gr Salted Butter

20 gr Icing sugar

1 no. salted egg yolk (steamed)

1 no. egg yolk (steamed)

100 gr Plain flour

20 gr Corn flour

25 gr Cashew ground ( original milk powder )

Filling :

150 gr nuts (as per your preference)

2 Tbsp caster sugar

10 gr butter (soft)

Icing Sugar for coating

Method:

- Filling : mix all the ingredients, and divide into small size dough for filling, set aside

- In a large bowl, cream butter and icing sugar until light and fluffy, add in salted egg  and egg yolk. Combine flour and cashew ground; gradually fold in to creamed mixture and mix well. 

- Shape into 6 gr balls, flatten and place a piece of the filling in the middle, press to seal and roll to a ball. Place 1 in. apart on baking sheets. 

- Bake in preheated oven at 160C for 20-25 minutes or until lightly browned. Remove to wire racks to cool completely.

- Place icing sugar in a large resealable plastic bag. Add cookies, a few at a time, and shake to coat. Store in an airtight container. 

Yields : 72 pcs

Nastar

Source : IG @eliz_willyam

Ingredients:
125 gr Butter
25 gr Icing Sugar
1 Egg yolk
140 gr Plain flour
40 gr Corn flour
20 gr Milk powder

1 Egg yolk + 1tsp milk, for egg wash

Pineapple filling (homemade or store-bought)

Method:
- Cream butter and icing sugar for 2 minutes.
- Add in egg yolk one,beat until combine.
- Mix in the shifted plain flour, corn flour and milk powder, mix till become a soft and not sticky dough.
- Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
- Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into an oval roll.
- Use pincher to make few pinches on the roll to create the vein of leaf. Apply egg wash with a brush.
- Bake in preheated oven at 150C for 25-30mins or till golden brown.
- Cool completely before storing.

I am submitting this post to :

Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Melt-in-the-mouth Pineapple Tarts

Source : Sonia a.k.a Nasi Lemak Lover

Ingredients:

350 gr Butter

100 gr Condensed milk or sweetened creamer

510 gr Plain flour / all purpose flour

2 Egg yolks

1 Egg yolk +1tsp milk, for egg wash

700g Pineapple filling (homemade or store-bought)

Method:

- Cream butter and condensed milk till light.

- Add in egg yolk one at a time, and beat until combine.

- Mix in flour, mix till become a soft and not sticky dough.

- Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).

- Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.

- Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.

- Bake in preheated oven at 160C for 25-30 mins or till golden brown.

- Cool completely before storing.

I am submitting this post to :

Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Crunchy Peanut Cookies

This year I baked 2 types of peanuts cookies, melted peanut butter cookies and crunchy peanut cookies. If you prefer melt in the mouth version, you may try this recipe, but if you prefer crunchy original taste of ground peanut cookies, you will like the below recipe :) 

Thanks Kimmy for sharing with us, it's yummy and addictive, just like eating real peanut :) I'm too lazy making the nuts from the scratch, I just bought ready ground peanut from uncle. who selling the pancake :) I found his ground peanut is very fragrant compare to the one bought off the shelf. 

Source : Cooking Pleasure

Ingredients (with modification):

200 gr Gound Peanuts

200 gr Plain flour

70 gr Icing sugar

1/3 tsp salt

1/2 tbsp butter

50-70 ml Vegetable oil

1 egg - beaten for glazing

Method :

- Mix peanuts with sugar, salt and butter.  Mix well, then add in flour in batches.

- Combined well then gradually add in oil [you may need all the oil]. 

- The dough is ready once you can roll it into a ball and does not stick to the hand.  Rest dough for 30 minutes.

- Pinch a small piece and roll into a ball. Place on parchment paper, leaving some space in between.  Do the same until the baking tray is filled with dough.

- Press each ball lightly with the end of a chopstick.  Brush egg glaze evenly over peanut cookies.

- Bake in preheated oven at 180 degrees C for 12-15 minutes or until golden brown.

- Remove cookies to cool on wire rack before storing in airtight containers.  The cookies are very 'fragile', handle with care.

Yields : approx. 1 bottle 

I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery

#   Cook & Celebrate: CNY organised by Baby Sumo from Eatyour heart out, Diana from Domestic GoddessWannabe and Zoe from Bake for HappyKids

Here, I would like to wish you 

a HAPPY CHINESE NEW YEAR 2015

Golden Pineapple Balls

Source : Wen's Delight

Ingredients:

230 gr Butter (SCS salted butter) - thawed for 15mins before beating.

35 gr Castor sugar ( I used 20 gr )

1 tsp Icing sugar ( I used 40 gr )

2 Egg yolks (33-35g)

1 tsp Vanilla

340g Top flour

25g Full cream milk ( I used milk powder)

500 Pineapple filling

1 no Beaten egg for egg wash (remove 1 tbsp of white & add 2 drops of oil)

Method:

- Preheat oven at 170-180C ( my oven I used 150C ). Line the baking tray.

- Beat butter, sugar, icing sugar & vanilla for 2 to 3 mins.

- Add in egg yolks till well mix.

- Add in sifted flour & milk powder by using a spatular. (do not overmix)

- Divide the pineapple filling into 6g balls.

- Split the dough into 8g and wrap the filling.

- Egg wash & bake on the line tray at 170-180C for 20 mins.

Yields : approx. 70 pcs

As requested by my son, as he only like the skin but not pineapple filling, some I wrapped the filling with chocolate chips and made the popular sheep design cookies via facebook.

I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery

#   Cook & Celebrate: CNY organised by Baby Sumo from Eat yourheart out, Diana from Domestic GoddessWannabe and Zoe from Bake for Happy Kids

Bak Kwa Cookies

Source : Passionate about Baking via Anncoo Journal

Ingredients:

125 gr Butter, soften

35 gr Icing Sugar

40 gr small Egg

½ tsp Vanilla Extract

200 gr Plain Flour

65 gr Bak Kwa, mini diced

Method:

- Cream butter and sugar till light and fluffy.

- Add the egg and beat till well incorporated.

-  Add Vanilla and mix.

 - Add the flour and bak kwa, and mix thoroughly.

- Put the dough in a plastic bag, roll it out evenly.

- Refrigerate it for at least 30 minutes until firm.

- Use a scraper dessert spoon to cut scrape dough into small sizes and shape it accordingly.

- Place it on a baking tray, spacing out evenly.

- Bake at 180C for 16-18 minutes, or until it turned slightly brown.

 

I am submitting this post to :

#   My Treasured Recipes #5 Chinese New Year Goodies (Jan/Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Chairmaine of Mimy Bakery

#   Best Recipes for Everyone Jan & Feb 2015 Event Theme“My Homemade Cookies” organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

#   Cook & Celebrate: CNY organised by organised by Baby Sumo from Eat yourheart out, Diana from Domestic GoddessWannabe and Zoe from Bake for Happy Kids

Peanut Butter Cookies

Source : Indo Chine Kitchen

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 )

Method:

- 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 :

- Pineapple tarts

- Green pea cookies

- German cookies

I would like to wish you 

a Happy Chinese Horse Lunar New Year 2014.

Chocolate Chip Shortbread

Source : Baking: From My Home to Yours via The PurpleFoodie

Ingredients:

225 Salted butter, at room temperature

130 gr Caster Sugar ( I used only 105 gr )

½ tsp Vanilla Extract

250 gr All purpose Flour

120 gr Mini Chocolate Chips

Method:

- Beat the butter and sugar on medium speed for about 3 mins, until pale and smooth.

- Add in vanilla, then reduce mixer speed to low and add the flour, don’t overmix, stop once the flour is incorporated.

- Fold in the chocolate chips with spatula.

- Transfer the soft, sticky dough to a zipper or plastic bag (see below picture). Put the bag on a flat surface, roll on the thickness you prefer. Refrigerate the dough for at least 2 hours or for up to 2 days ( I did it one day in advance ).

- Preheat oven to 160C

- Put the hardened dough on the flat surface and slit it open. Cut the dough into 1 - 1.5 inch squares (see above picture) and transfer it to the baking sheets on the tray and carefully prick each one twice with a fork.

- Bake for 15-17mins, the shortbreads will be very pale and well baked, they shouldn’t take on much colour.

- Leave to cool thoroughly before storing in container.

Yields : One small bottle container

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover. And also I would like to wish all have a prosperous and fruitful water snake year :)

Pandan Flavour Cookies

Source : Y3K Cookies by Alan Ooi via Happy Flour

Ingredients:

130 gr Butter
70 gr Shortening  ( I used margarine )
130 gr Icing sugar

2 Eggs
1 tsp Pandan paste

260g Cake flour
¼ tsp Baking powder
40g Hoen kwee flour or Green pea flour
20g Custard powder
20g Coconut powder

Some red dried cherries (diced) for topping (optional)

Method:

- Preheat oven to 165C.
- Sift all the flour and baking powder together and set aside.
- Cream butter, shortening and icing sugar together until light and fluffy.
- Lightly beat in the eggs and pandan paste, then add to butter batter.
- Fold in all the shifted flour to form a soft dough.
- Spoon dough into a piping bag fitted with a star nozzle and pipe onto baking tray and places the diced cherry on top.

-  Bake in a preheated oven for 15-20mins. The cookies must be well-baked but not brown.
- Leave to cool thoroughly before storing in container.

Yields : approx. one and half small container 

Not to forget J I am submitting this post to Chinese New YearDelights 2013, hosted by Sonia aka Nasi Lemak Lover.

Cheese Pineapple Tarts

Ingredients:
Dough:
150 gr Hard Butter
45 gr Icing sugar 
1 Egg Yolk
½ tsp Vanila extract
200 gr Plain Flour
40 gr Corn Flour
10 gr Parmesan cheese

1 Egg Yolk + 1 tsp water for egg wash
Shredded Cheddar Cheese for toping

Pineapple Filling

Method:

- Preheat the oven to 160C.
- Cream Butter and icing sugar until creamy & fluffy. Add egg yolk and vanilla, whisk until mixed well.
- Add cheese and combined flour (divide into 2-3 times), mix well to form a dough.

- Cover and rest dough in the fridge for 15-30 mins.
- 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.
- Brush tarts with egg wash and sprinkle the shredded cheese on top.
- Bake in a preheated oven for 20 minutes until slightly brown.
- Remove from oven and cool on a wire rack.

Yields : approx. 40-50 cookies depend on the size ( about 1 small container plus )

Here, I'm submitting this post to Chinese New Year Delights 2013, hosted by Sonia aka Nasi Lemak Lover.

Beside this, I would also like to link this post to "Pineapple Events" - Little Thumbs Up hosted by Zoe of Bake for Happy Kids, organised by Bake for Happy Kids and My Little Favourite DIY.

Melt-in-mouth German Cookies

I guess I no need to explain further about these German cookies anymore :) as they are so popular and well-rated since last year. But what a pity that I just got chance to bake this year. It’s never too late for you that have not tried it, you will love it as it really melted-in when you pop into you mouth :) and can’t stop just eating only one :D

Source : Min’s Blog and SSB

Ingredients:

125 gr Butter (I used SCS Butter)

40 gr Icing sugar, sifted

125 gr Potato starch

80 gr Superfine flour / Plain Flour

Chocolate rice (optional)

Method:

- Beat butter and icing sugar till fluffy and lighter in colour.

- Sift in potato starch and flour, mix to form a soft dough.

- Pinch a bit of dough and roll into small balls. (I had my 1/3 dough mix with the chocolate rice)

- Arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).

- Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Yields : 60 pcs

Here's wishing all of you a  Happy Chinese Lunar New Year!

Cashew Nuts Cookies

This year, beside pineapple tarts, I didn’t have chance to bake more for CNY cookies, only extra 2 more varieties. The first one are these cashew nuts cookies, which I had been on my baking list since last year, but only this year I got chance to try this. Thanks Wen for her generous of sharing her Auntie’s yummy recipe.



Ingredients:

250 gr Butter (used quality butter and chilled)
190 gr Icing Sugar

420 gr Plain flour (I reduced to 320 gr)
1 Tbsp Milk powder

1 tsp Baking Soda
½ tsp Salt

1 no Egg
2 tsp Vanilla Extract

200 gr Ground roasted Cashew nuts (I used 300 gr)
300gr Cashew nuts (Halves it, bake until half cooked for topping)

Extra egg for egg wash

Method:
- Sift flour, milk powder, soda and salt together, set aside.
- Cream butter and icing sugar till light and fluffy.
- Add eggs and vanilla till well mix.
- Lastly add sifted flour & ground cashew nut, mix well with the low speed.

- Form a soft dough and chill till firm (min. 2 hours)
- Roll the form and cut into the preference shape using cookies cutter

- Egg wash a layer first, place cashew nut on it, slighlty press. Egg wash again on top of the cashew nut too, to make the nuts look shiny.
- Bake at preheated oven of 180 degree C for 15-25 mins.

Yields : approx 100 pcs for half recipe.

CNY Green Pea Cookies

Eating these cookies are simply yummy compare to just the original green peas. This time, I bought ready pack grinded green peas from Sun Lik, so much easier compare to the first time I made this, which I grinded it myself.

By using the same recipe, they still have similarity in taste. However, the ready grinded package, yield more oily dough that made the cookies more weak in structure, crumbly and melt in the mouth texture.

The next batch I’m gonna make, I will increase the proportion of the flour.

Recipe adapted from "New Year Cookies" by Alan Ooi
Ingredients:
130 gr fried green peas, grinded
150 gr plain flour
130 gr icing sugar (I reduced to 90 gr)
1/4 tsp salt
100 gr oil

Method:
- Preheat oven to 170C
- Place all the ingredients, except oil into a mixing bowl, mix well.
- Add oil and combine to form dough.
- Roll dough into thin sheets and cut out cookies.
- Bake for about 15 - 20 mins or till cooked.
- Cool completely before storing

I am submitting these cookies to Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011), hosted by J3ss Kitch3n.

Cheese Sago Cookies

Finally I got chance to bake this recipe that found at Enjoyable Baking. I didn’t manage to pipe it nicely as hers, then I decided pipe into small O ring. These cookies are just melt-in your mouth, with the taste of butter and cheese.

Original recipe source : 52 Kue Popular Sedap

Ingredients:
220 gr Sago Flour, Fried 10 minutes, and shift weigh for 180 gr, let it cold
100 gr Margarine ( I put 50 gr Margarine & 50 gr Butter)
100 gr Icing Sugar ( I used 80gr )
1 Egg yolk
75 gr Cheddar Cheese, shredded
35 ml Instant coconut milk

Method:
- Preheat 150C (My oven preheated using 180C)
- Whisk margarine, butter and icing sugar around 40 seconds, add egg yolk, mixed well.
- Add Sago Flour, mixed well. Add shredded cheese, mixed well.
- Add coconut milk and milk (optional), mixed well.
- Using a piping bag and a tip, pipe out the cookie into desired shape on grease paper. If
the batter is too stiff for piping, add in a little milk at a time to a more manageable batter.
- Bake in 15 mins till lightly brown

Flaked Almond Biscuits

Another good egg white's recipe, please click here

Notes :
- Anncoo's tips: when spreading the batter, spread the centre thinner than the outer side.
- I baked in 200C around 7-10mins

Arrowhead Chips

If you are interested to fry this. I will suggest you can just visit Wendy, that she provides all the information and gives very clear instruction. :)

Pineapple Tarts

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