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Posts Tagged ‘cookies’

Well, I believe it would be appropriate for me to wish all chinese out there a Prosperous Year of the tiger! Belated as this post and the few to follow is, well you know, as the saying goes, “Better late than never!”

I have to say that pineapple tarts are probably my all time favourite CNY cookie. My mum, from the time I could remember, was an avid baker and this was even more apparent when CNY beckons around the corner. My sis and I used to hate CNY as it meant that the weeks leading up to it, we’d both be forced to stay at home and help make cookies. Now, all I have for myself are memories of our cookie making sessions and of course, a batch of these yummy homemade cookies!! :)

Pineapple Jam

Ingredients:

  • 4 large pineapples
  • Raw sugar, to taste
  • 4 -6 cloves

Method:

  • Remove pineapple skin and cut pineapple into rough pieces.
  • Blend pineapple with a little bit of water.
  • Run it through a sift, but not till all liquid is drained off. Leave pulp a little moist as this would help jam stay moist when cooking.
  • Put all pulp in a large pot or frying pan. Cook over medium-high heat. Add cloves and sugar according to taste.
  • Reduce heat and cook over medium-low heat till jam is semi-dry. Leave it to cool and dry overnight. Jam will dry up substantially and ready to be used for tarts.
  • Roll jam into little balls to be used for tarts.

Pineapple Tarts

Ingredients:

  • 370 gms all purpose flour
  • 250 gms butter
  • 50 gms icing sugar
  • 20 gms corn flour
  • 2 egg yolk
  • 1/2 tsp vanilla essence

Method:

  • Preheat oven to 180C.
  • Cream butter and sugar till light and fluffy.
  • Add in egg yolks and vanilla essence and beat for a minute or two.
  • Add in sifted flour and corn flour to egg mixture.
  • Press the dough through a mould. Trim edges if need be.
  • Place a jam ball on top and roll up the dough (like a roulade).
  • Gently tuck in edges and press to seal it. Trim off excessive dough, place on tray and bake till golden brown.

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These are definitely the perfect melt-in-your-mouth cookies! A glass of milk in one hand, a jar of cookies in another and you have the perfect afternoon tea!!

Ingredients:

  • 250 gms peanuts, roasted and finely grounded
  • 250 gms icing sugar
  • 375 gms plain flour, sifted
  • 1  1/4 cups peanut oil (you can use others if you don’t have peanut oil)
  • 1 egg yolk, beaten for glazing
  • 60 gms peanuts, roasted and chopped coarsely

Method:

  • Preheat oven to 180C.
  • In a large bowl, mix grounded peanuts, sugar and flour together.
  • Make a well in the centre, add oil to achieve the right consistency for rolling.
  • Roll into balls. Place on tray and flatten slightly. Glaze with egg yolk.
  • Press a piece of chopped peanut in the centre of each.
  • Bake till golden brown.

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These were definitely the least favourite of my CNY cooking expedition. My memory of hup to soh is texture like that of peanut cookies. I remember mum’s were melt-in-your-mouth but mine were crunchy. If anything good came outta making these cookies, it was that I’ve discovered how to make cookies that are close to those of Famous Amos! Krys reckons I should use oil instead of butter as oil’s the one that provides the melt-in-your-mouth texture. Oh well, if anyone has the right recipe, I’d be happy to hear of it.

Ingredients:

  • 185 gm butter
  • 220 gm icing sugar
  • 1/2 tsp vanilla essence
  • 2 large eggs
  • 395 gm flour
  • 3/4 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 110 gm walnut, finely chopped

Method:

  • Preheat oven to 180C.
  • Cream butter, and icing sugar till light and creamy. Add vanilla and mix well. Beat in eggs, one at a time.
  • Sift baking powder, bicarbonate of soda and flour together.
  • Stir in sifted ingredients to butter mixture, mix in chopped walnuts.
  • Shape into balls and make a dent in the centre. Bake for 20 minutes or till golden.

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I went cookie crazy this week! I’ve been craving chocolate cookies for a couple of nights and was dreaming of them night after night. I am one of those who would crave and crave and then when I can’t take it anymore, I’ll lookup recipes and make some to fix my craving. Seeing that Anzac Day was coming, I decided to try bake a batch of Anzac cookies. Since I was gonna bake cookies, I might as well bake chocolate ones to fix my craving. 

Anzac Day is like the most important public holiday in Australia. Many Australians consider Anzac Day the National Day of the country. It is celebrated to commemorate members of the Australian and New Zealand Army Cops (ANZAC) during World War I. On this day, marching parades attended by veterans from past wars, current serving members of the defence force, cadets, scouts, guides and other uniform bodies are organised in capital cities and towns nationwide. There will then be social gatherings whereby everyone gets together for a drink or two. 

There are many variations to the origin of Anzac biscuits. I like the version about Australian and New Zealand women who made these cookies for the ANZAC soldiers during World War I. I think it is really patriotic and shows how war can bring people closer together. You don’t have to be a frontliner to serve your country, what matters most is your heart. I’ve never truly embraced the Anzac Day culture maybe because patriotism is something I learnt, while growing up, that it is not even worth my time. I’ve come close to holding my Australian permanent residency status for 2 years and think it’s about time I learn something about the Australian heritage and start considering how that is going to shape my future. I don’t particularly favour Anzac biscuits as I’ve often found it a bit too crunchy. This recipe however was perfect for me as the biscuits were chewy and just nice. Ryan being bored and having loads of free time took photos for me and compiled them into a short video. :)
Anzac Biscuits:

Ingredients:

  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • 3/4 cup brown sugar
  • 125gm butter
  • 2 tbsp brown sugar
  • 1 tsp bicarbonate of soda
Method:
  • Preheat oven to 160C. Line baking trays with non-stick baking sheet.
  • Sift flour into a large bowl. Stir in oats, coconut and brown sugar. 
  • Put butter, syrup and 2 tbsp water in a saucepan. Stir over medium heat until melted. Turn off the heat and stir in the bicarbonate of soda. 
  • Pour butter mixture into flour mixture and mix well to combine. 
  • Roll tablespoonfuls of mixture into balls and flatten slightly with your palm. Place 5 cm apart on tray.
  • Bake till golden brown. Remove from oven and set aside for 5 minutes then transfer to wire racks to cool.
Chocolate Hazelnut Cookies:
Ingredients:
  • 125gm butter, chopped
  • 200gm milk chocolate
  • 2 tbsp cocoa powder
  • 2 eggs, lightly beaten
  • 1 cup sugar
  • 1 cup plain flour
  • 2 tbsp self-raising flour
  • 1 cup roasted hazelnuts
Method:
  • Preheat oven to 180C. Line baking tray with non-stick baking paper.
  • Melt butter and chocolate together in a bowl. Cool slightly.
  • Stir in cocoa powder, eggs and sugar. Sift flour over mixture and mix well. 
  • Roll tablespoonfuls of mixture into balls and flatten slightly with your palm. Place 5 cm apart on tray.
  • Bake till tops are slightly cracked (10-12 minutes). Remove from oven and set aside for 5 minutes then transfer to wire racks to cool.

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