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 :)

Layers Swissroll ( Lapis Gulung )

Source : @eliz_willyam

Ingredients for Lapis rolls:

A:

5 Egg yolks

40 gr Icing sugar

B:

80 gr Chilled Salted Butter

C:

4 gr Cake flour

4 gr Milk powder

Optional : filling rolling - condensed milk or jam

Method:

- Preheat oven to 200C

- Cream butter (B) until pale and fluffy. set aside.

- Beat Ingredients (A) until thick & fluffy. While keep beating, fold in slowly the creamy butter (in small amount until finish)

- Fold in Ingredients (C) with spatula until the mixture is well incorporated.

- Place the baking paper on the preheated 20x20 cm tin. Spread thinly approx. 40 gr for he first layer. Bake at the centre rack with top-bottom heat at 200C. It should take 5-10 mins until brown.

- Then bake the next layer approx. 55 gr until the fourth layer using top heat. Try to bake it each layer not more than 5 mins or else, the cake will turn hard.

- Use back spoon to press lightly to flatten each layer while you mixed the batter in the tray.

- Remove from oven, leave to cool for 5 mins, cut into half and start rolling into 2 rolls then set aside.

Ingredients for Swissroll: ( you need to bake two sets )

4 Egg yolks

40 gr Icing sugar

20 gr Cake flour

50 gr Melted butter

Method:

- Preheat oven to 200C

- Beat egg yolks and icing sugar until thick or ribbon stage.

- Add flour, then fold in the melted butter, mixed until incorporated.

- Pour in 20x20 cm tin and bake for 10 mins.

Final Assembly:

Use swissroll cake to cover up the lapis roll with Nutella filling (or you can put any of your favourite filling)

Yields : 2 rolls

Nutella Bread Rolls

The original recipe named Marble bread from Sedap magazine. As I was lazy, I did not make the chocolate filling, but instead I replaced it with Nutella, then I re-name it to Nutella Bread Rolls hehehee … :)

Here is the half-recipe that I baked.

Ingredients:
A.
250 gr Bread flour
7 gr Milk powder
4 gr Instant Yeast
40 gr Sugar

B.30 gr Egg
25 gr Milk
65 gr Ice water

C.25 gr Butter
1 gr Salt

D.75 gr Pastry margarine

Filling: Nutella

Method:- Mix A until well-blended.
- Mix well B, then add in A and knead until well-blended.
- Add C and knead to form elastic dough. Set aside to proof in the fridge for 30 minutes.
- Roll the dough flat into rectangular shape. Spread the pastry margarine on top dough, then fold the dough from both ends to wrap up the pastry margarine (make 3 folds).

- Then roll the dough flat again, spread Nutella all over the dough, and wrap into 3 folds. Let it rest for 15 minutes.

- Then roll the dough flat again into rectangular shape, then wrap into 3 folds again, let it rest another 15 minutes.
- Roll it flat into 1 cm thickness. Cut around 1 cm width into long strips, roll it.

- Place it on the greased swiss roll tin, and let it proof for 45 minutes.
- Bake at 190C for 15 minutes.


Other pictures: