Education 37

Before blogging, i did make this cookie during CNY. But don't know why, i just stopped making this cookies after i started blogging, maybe due to too many new recipes to try out ^_^ Since few readers requested me to share this recipe, so this year i made them again.

London Almond Chocolate Cookies ??????????

*makes around 95pcs

150g whole almonds

30g nibbed almonds

170g butter (salted)

60g icing sugar, sifted

20g egg yolk

300g cake flour

300g chocolate ( I used Beryl�s dark compound )

Method

1. Bake whole almonds in oven at 180C for 13-15mins, and bake nibbed almonds at 180C for 1-2mins. Set aside to completely cool down before use.
2. Cream butter and icing sugar till light and pale.
3. Add in egg yolk, beat well to combine.
4. Add in cake flour, mix to become not sticky soft dough.
5. To weight dough 6g each, wrap up a whole almond, and shape into oval.
6. Bake cookies at 160C (fan forced) for 15mins or until golden brown, set aside to cool completely.
7. Melt chocolate over double boiler or microwave oven. Dip cookie in melted chocolate. Use a small fork, transfer coated cookie into a mini paper cup.
8. Sprinkle some toasted nibbed almonds on top. Chill in the fridge (~10mins) to set the chocolate before storing in air-tight container. Store in cool place to prevent chocolate from melting.

Recipe by Sonia a.k.a Nasi Lemak Lover

After my kids finished off a box of chocolate and oatmeal cookies at the same day when Aunty Young gave me. I have to bake a batch the next day since not all my family members got a chance to taste out this yummy cookie.

Chocolate and Oatmeal Cookies ???????

*makes ~93pcs (depend on the size)

125g Butter

50g Granulated sugar

22g Brown Sugar

1 Egg (Large or A size)

1/2tsp Vanilla Essence

125g Plain Flour

2tsp corn flour

1 cup instant Oatmeal (90g) , you may slightly process in a blender if you use rolled oats

1/2tsp fine salt

1/2tsp Baking Soda

1/2tsp Baking Powder

170g Chocolate Chips (i used semi-sweet)

125g Chocolate Bar( I use compound chocolate ), grated

50g Almond Flakes

Method

1. Preheat Oven to 190C.

2. Cream butter and both sugars till light. Add in vanilla extract and egg and beat well.

3. Sift in flour, corn flour, salt, baking soda and powder, mix well.

4. Add in oatmeal, chocolate chips, grated chocolate and almond flakes, combine well.

5. Use small ice-cream scoop, scoop the batter (about half if you want to make mini size) on a lined baking tray, leave about 1� in gap in between (as the batter will spread while baking), use the back of a spoon, lightly flatten the batter.

6. Bake for 10 mins. Cool on baking tray for 10 mins, then transfer to cooling wire rack.

7. The cookies are slighly soft when out of oven, but it will turn harden and become crispy once cooled.

Recipe adapted from Aunty Young with minor changes

When I saw this recipe in an old newspaper (I have a habit to collect nice recipes published in newspaper ), I know I have to make it . This recipe requires to use egg white, perfect for me where I have few containers of egg white still sitting in the fridge. This cookies similar like macaron which use meringue and almond, but the texture is very light and crispy, also less sweet than macaron as lemon is added, and the topping of almond flakes also gave extra aroma to this cookie.

Lemon Almond Meringue Cookies ?????????

*makes 100pcs 

88g aged egg white (2 eggs), remove from the fridge, returned to room temperature

40g almond meal or flour

1tbsp corn flour

50g caster sugar

1/2tsp lemon juices

1tsp lemon zest 

1/2cup almond flakes

Method

1. Bake almond meal in a pre-heated oven at 120C for 10mins, set aside to cool.
2. Mix roasted almond meal with corn flour, sifted together.
3. Add egg white with lemon juices, beat over high speed till foamy.
4. Gradually add in sugar and beat till stiff peaks (take about 4- 5mins).
5. Add lemon zest and almond meal, use a silicone spatula, slowly and gently mix well with meringues, do not over mix.
6. Fill meringues in a piping bag, pipe meringues on a baking tray lined with parchment paper.
7. Sprinkle few almond flakes on top. Bake at a pre-heated oven at 120C (fan forced) for 60mins, prefer one tray at a time.
8. Remove pan from oven, not more than 1min (don�t wait too long otherwise it will become sticky), quickly peel off the cookies and immediately put into an air-tight container and close tightly (use Milo tin or milk tin is the best storage container).

Reference-recipe published in a newspaper, Recipe by Sonia aka Nasi Lemak Lover

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether ?

I just made this pineapple tart for a small batch as I wanted to try with the heart shape cookie cutter that sitting there for too long. Also same time wanted to know the taste of adding mango with pineapple jam and white chocolate.

Mango Pineapple Tarts with White Chocolate ?????????

*makes 35pcs

 

Pastry

175g butter

50g condensed milk or sweetened creamer

255g plain flour / all-purpose flour

1 egg yolk (A size or large) 

 

Filling

150g fresh mango puree

100g pineapple jam (homemade or store-bought) 

35g melted white chocolate

1 egg yolk +1tsp milk, for egg wash

1 heart shape cookie cutter 

 

Method

 

 

1. For the mango and pineapple jam, mix mango puree and pineapple jam together and cook over low heat until dry, set aside to cool.

2. Cream butter and condensed milk till light. Add in egg yolk, and beat until combine.

3. Fold in flour, mix till become a soft and not sticky dough.

4. Shape mango pineapple jam into small heart shape.

5. To weight dough into 10g each, then place dough inside the mould, flatten dough to conform to shape of mould. Remove pineapple tarts from the mould.

6. Brush egg wash on top, then place mango pineapple jam on each of the pineapple tarts.

Bake in preheated oven at 170C for 15-20mins or until golden brown, leave to cool.

       7.Drizzle white chocolate on top of the tarts and leave aside for the chocolate to set  

Filling recipe and white chocolate method inspired from SCS 8 pineapple tarts recipe, pastry by Sonia a.k.a Nasi Lemak Lover

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether ?

My family learnt how to enjoy dried figs from a hiking member. He gave us some dates, dried figs and nuts in order to build up our stamina while hiking. We enjoyed taking those nuts especially the figs which has gummy texture and kids enjoyed the sweetness.
So, I try to create a recipe using dried figs to make some Chinese New Year cookies since my family appreciate the figs. I also added in some pumpkin seeds to make these cookies into nutritious cookies.

Fig and Pumpkin seed cookies ????????

*makes 30pcs 

80g butter, room temp

40g icing sugar

1 egg yolk (large)

125g cake flour

1/2tsp baking powder

1/8tsp baking soda

40g dried fig, chopped

20g pumpkin seeds, toasted

Method

1. Sift cake flour, baking powder and baking soda together, set aside.
2. Cream butter and icing sugar till light.
3. Add in egg yolk, mix well.
4. Add in flour, combine well. Then add in chopped fried fig and pumpkin seeds, mix well to a soft dough.
5. To weight the dough into 10g each, lightly roll into ball shape, place on a lined baking tray.
6. Use a meat pounder / spoon /fork to lightly press on each of the cookie dough.
7. Bake at a pre-heated oven at 170C for 15-20mins.

Recipe by Sonia aka Nasi Lemak Lover

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether ?