Cookies : Chocolate Chip Ginger Nuts

Cookies : Chocolate Chip Ginger Nuts

Recipe source :  Delia Smith

One can never have too many cookies for Chinese New Year. No matter how much you baked the cookies are capable of performing the disappearing act all on its own! Well, you see, nobody will know how the cookie jar becomes empty!

Ingredients

50g cooking chocolate, chopped into little chunks
1 tsp ginger powder
110g self-raising flour
10g cocoa powder
50g butter, cut into cubes
1 tsp bicarbonate of soda
40g granulated sugar
20g almond nibs
2 tbsp golden syrup

Method

1.  Preheat oven to 180 degree C.
2.  Sift self-raising flour, cocoa, ginger powder and bicarbonate of soda into a mixing bowl.
3.  Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Stir in sugar, chopped chocolate chunks and almond nibs.
4.  Add in golden syrup and mix everything together with your hands.
5.  Divide mixture into 16 equal portions and roll each portion to form a ball.
6.  Flatten the ball slightly and place on greased baking tray and bake for 15 to 20 minutes. 
7.  Cool completely and store into air-tight jars.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

I am submitting this post to Little Thumbs Up

The theme for February 2015 - Cocoa 

Hosted by Grace of Life Can Be Simple 
Organised by Zoe of Bake For Happy Kids

Cocoa, host by Life can be simple

and Doreen of My Little Favourite DIY

Please mention Cook and Celebrate: CNY 2015 in your post and link back to us, Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. - See more at: http://www.bakeforhappykids.com/#sthash.GPYJr7yj.dpuf

I am also linking this post to Cook and Celebrate CNY : 2015
Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and 
Diana of Domestic Goddess Wannabe
   

I am linking this to Best recipes for everyone Jan & Feb 2015 Event Theme : My homemade cookies by Fion  Xuan Hom's Mom and co-host by Victoria Baking Into The Ether

Cookies : Wheels Of Fortune

Cookies :  Wheels Of Fortune

Recipe source :  Cook's Nook - Amy Beh

My "wheels" turned out to look like pretty sunflowers instead! LOL.

Anyway, they look so bright and cheery, well enough to welcome the Chinese Spring Festival!

Ingredients

175g butter
100g castor sugar
3/4 tsp vanilla essence
1 egg
250g plain flour
1/4 tsp baking powder
1 tbsp cocoa powder
10g melted cooking chocolate
1/2 tsp instant coffee essence

Method

1.  Beat butter and sugar in a mixing bowl until light and creamy. Add in vanilla and egg. Beat until well combined.
2.  Sift flour and baking powder together. Add the sifted flour into the butter mixture. Mix into a soft dough. Divide into 2 portions.
3.  To one portion, add in cocoa powder, melted chocolate and coffee essence. Knead lightly until well combined.
4.  Use cookie cutter to cut into desired shapes. Place onto baking trays and bake at 180 degree C for about 20 minutes or until golden at the edges.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

I am submitting this post to Little Thumbs Up

The theme for February 2015 - Cocoa 

Hosted by Grace of Life Can Be Simple 
Organised by Zoe of Bake For Happy Kids

Cocoa, host by Life can be simple

and Doreen of My Little Favourite DIY

Please mention Cook and Celebrate: CNY 2015 in your post and link back to us, Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. - See more at: http://www.bakeforhappykids.com/#sthash.GPYJr7yj.dpuf

I am also linking this post to Cook and Celebrate CNY : 2015
Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and 
Diana of Domestic Goddess Wannabe
  

Cookies : Coconut Crisps 椰丝饼

Cookies :  Coconut Crisps 椰丝饼

Recipe source :  Y3K Magazine, Issue No. 40, 1/2 - 2008

Seems like all the cookies are disappearing before the Chinese New Year! I am getting frantic as there are so many more traditional types of cookies which I have bookmarked to try out yet I never seem to get round to making them and they just got postponed year after year! Sigh! Twenty four hours in a day is just not enough!

Now getting back to the assignment I have in mind today - coconut crisps. These are lovely. I just like the aroma of dessicated coconut baking in the oven. The fragrance of baking dessicated coconut so strongly permeating the air and wafting through my kitchen is a heavenly smell! Well, to me anyway! It took me back in time during my childhood as my siblings and I were anticipating sinking our teeth into the cookies baked by my late mother for the Chinese New Year. Gone were the days but happy memories remain.

Ingredients A

140g butter
120g Castor sugar

Ingredients B

3 egg yolks

Ingredients C

200g plain flour
1/2 tsp salt
1 tsp baking powder

Ingredients D

60g dessicated coconut

Ingredients E

10g cocoa powder

Method

1.  Cream ingredients A for 1 minute, add beaten egg yolks. Beat until well blended.
2.  Fold in Ingredients C. Then add ingredients D and mix everything into a dough.
3.  Take out one third of the dough and add cocoa powder to it. Mix evenly to form a cocoa dough.
4.  Combine both dough together and mix well. Divide into 15g each and roll into rounds. Flatten the rounds slightly and place onto lined baking trays.
5.  Bake at preheated oven at 150 degree C for 15 to 20 minutes or until golden.
6.  Cool and store in air-tight containers.

I am submitting this post to Bake Along - Chinese New Year Cookies

hosted by Zoe of Bake For Happy Kids, Lena from Frozen Wings and Joyce of Kitchen Flavours

I am also linking this to Cook-Your-Books #8
Organised by Joyce of  Kitchen Flavours

Almond Crispy Cookies 杏仁脆饼

Almond Crispy Cookies 杏仁脆饼

Recipe source :  Adapted from Y3K Magazine, issue 40, 1/2 - 2008

I was intrigued when I saw this recipe in the magazine. No butter, no sugar and no eggs! Using just a pinch of salt is all the seasoning used for this cookie. This is very suitable for those whose health does not permit them to consume sugar and fat, but I suppose kids will not like to eat this cookie which is not sweet at all.

The first batch of cookies were rolled out too thinly, resulting in them being too crumbly. They sort of like disintegrate when I shifted them around. So, for subsequent batches, I rolled out the dough to a thickness of at least 3/4cm for easier handling. The result was better. The cookies were firmer,  but still, you've got to handle them with care!

So without sugar, butter and eggs, how was the taste like ? Well, my hubby said it was bland. He prefers his cookies sweet. My youngest son did not try this at all because he was only hankering for pineapple tarts and more pineapple tarts! However, I personally find the taste very natural with just a hint of saltiness. The almonds were very crunchy and fragrant with every bite. I like them! Perhaps, you need to acquire a taste for these sugarless cookies.

Ingredients

300g plain flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
150g almond nibs, toasted
150ml cooking oil                          ( original recipe used 180 ml )

For glazing

1 egg yolk ( lightly beaten )

For decoration

100g almond nibs

Cookie cutter

My collection of cookie cutters

Method

1.  Place all the ingredients in a big mixing bowl. Combine well to form a dough.
2.  Roll out the dough to thickness of about 3/4 cm and cut into desired shapes using cookie cutter.
3.  Arrange on lined baking trays or greased baking trays.
4.  Glaze with egg yolk and sprinkle some almond nibs on top.
5.  Bake in a preheated oven at 170 degree C for 15 to 20 minutes or until golden.
6.  Cool well and store in air-tight containers. 
7.  Made 45 pieces.

 

I am submitting this post to Bake Along - Chinese New Year Cookies

hosted by Zoe of Bake For Happy Kids, Lena from Frozen Wings and Joyce of Kitchen Flavours

I am also linking this to Cook-Your-Books #8
Organised by Joyce of  Kitchen Flavours

Cookies : Coconut Nutty Cheese Cookies 椰子花生芝士球

Cookies : Coconut Nutty Cheese Cookies 椰子花生芝士球

Recipe source :  Y3K Magazine, issue 40, 1/2 - 2008

I find these cookies most unusual. They are tasty, no doubt about it. But the texture is more candy-like than cookies. The outer coating of peanuts is crunchy and fragrant while the insides of the "cookies" are soft and chewy. 

You can get addicted to these sweet cookies. The crunchy peanuts blended tastefully with the soft and sweet honey, coconut and cheese. Once we started munching on these nutty cookies it was hard to stop!  

This is truly a sweet indulgence!

Ingredients A

60g butter
80g cream cheese
125g Castor sugar
170g honey
60g peanut butter
60g fresh milk

Ingredients B

170g peanuts, roasted and ground
60g dessicated coconut

Ingredients C

200g peanuts, roasted and ground

Decoration

Some coloured chocolate rice ( optional )

Materials required

Small paper cups
 

Method

1.  Put ingredients A in a heavy based pan. Heat contents. Stir gently at all times until syrup has thickened in consistency.
2.  Add in ingredients B and stir to mix evenly. Leave mixture to cool.
3.  When the mixture has cooled down sufficiently to handle, scoop up about 1 teaspoonful of dough and shape it into a round shape. Coat it with ingredient C and place the cookie into a small paper cup.
4.  Repeat the process with the remaining dough.
5.  Sprinkle some coloured chocolate rice onto (if using)
6.  Store in airtight jars
7.  Makes 60 cookies. 

I am linking this to Little Thumbs Up

The theme for January 2014 is Cheese, 
hosted by Alice of  I Love. I Cook. I Bake

I am submitting this post to Bake Along - Chinese New Year Cookies

hosted by Zoe of Bake For Happy Kids, Lena from Frozen Wings and Joyce of Kitchen Flavours

I am also linking this to Cook-Your-Books #8
Organised by Joyce of  Kitchen Flavours

Cookies : Pineapple Rolls 黄梨卷

Cookies : Pineapple Rolls 黄梨卷

Recipe source :  Pineapple jam - Doris Choo

Pineapple tarts are ever popular with my children. No matter how much I made they would all disappear pretty fast. In fact these pineapple tarts seldom make it to the first day of the Chinese New Year! Sometimes I just have to resort to hiding a jar or two of these cookies just so that I have some pineapple tarts to serve to our guests during the Chinese New Year!

Last year, my pineapple tarts were made into pineapple shapes using a cookie cutter. The pastry for last year's pineapple tarts was not as pliable and I cannot use that recipe to make the dough into rolls. Today I shall make pineapple rolls using a brand new pump which I bought recently. And this pump comes complete with a recipe at the back of the package. So this saves me time to google for more recipes. 

Pineapple rolls are comparatively easier to make because I do not have to shape the pineapple jam into rounds and then decorate strips of dough atop the pineapple jam. I remember this process took up much of my time.  With this pump, All I need to do is to just squeeze out the dough into strips and placed some pineapple jam in the centre and just roll it up. It's so much more convenient!

The pump for making tart rolls. 
This comes with a recipe at the back of the package!

Last year's pineapple tarts cut into shapes of pineapples 

Ingredients for pastry (recipe source : back of this package of pump that I bought)

250g butter
450g plain flour
60g icing sugar
2 egg yolks

Mix all the ingredients together to form a soft dough. Add a little bit of pineapple juice or water if the dough cannot bind.

Ingredients for Pineapple Jam

250g  homemade pineapple jam

For glazing

1 egg yolk lightly beaten

Method

1.  Place the soft dough into the pump and press out strips of dough about 3 to 4 inches long.
2.  Place half a teaspoon of pineapple jam in the center of the strip. Fold up both ends to make a roll.
3.  Brush with beaten egg yolk. 
4.  Place on a baking tray and bake at 180 degree C for 15 minutes or until golden brown.

Before glazing with egg wash

 

I am submitting this post to Bake Along - Chinese New Year Cookies

hosted by Zoe of Bake For Happy Kids, Lena from Frozen Wings and Joyce of Kitchen Flavours

Choc Oatmeal Cookies (Bill Granger)

Choc Oatmeal Cookies (Bill Granger)

 

 Recipe source :  Bill Granger's

Almost everyone loves chocolate chip cookies. We are no exception especially my youngest son who loves "Famous Amos" chocolate chip cookies. When he knew I was about to make chocolate chip cookies, he came into the kitchen several times. He was waiting in anticipation and asked several times whether it was done while the cookies were still baking in the oven!

Well, he likes this very much. My biscuit tin was emptied out by the next day!

Ingredients

150g unsalted butter
3/4 cup soft brown sugar
1 egg, lightly beaten
2 tsp vanilla extract
1 cup plain flour
1 tsp baking powder
a pinch of salt
235g rolled oats
175g choc chips

 Brown sugar and butter in the mixer

 Rolled oats

Choc chips

 Instructions

1.  Preheat oven to 180 degree C. Line baking trays with baking paper or grease the baking trays.
2.  Cream butter and sugar until light and fluffy. Add beaten egg and vanilla extract.
3.  Sift flour, baking powder and salt into the bowl and mix lightly.
4.  Add oats and choc chips to combine.
5.  Spoon teaspoonfuls of batter onto greased baking trays. Space them apart.
6.  Flatten with a fork dipped into flour.
7.  Bake for 10 to 15 minutes or until pale golden.
8.  Remove and cool. 
9.  Store in air-tight containers. 

 

 

   

I am linking this post to "Cook Like A Star"

 

Hosted by  Zoe from bake for Happy Kids and Yen from Eat Your Heart Out and Mich from Piece of Cake

I am also linking this post to Little Thumbs Up

 

 

The theme for November is Oats, 

Hosted by Vivian Pang's Kitchen

Organised by Zoe from bake for happy kids and Doreen of My Little favourite DIY

White Chocolate & Cranberry Cookies (Bill Granger)

White Chocolate & Cranberry Cookies (Bill Granger)

Recipe source :  Bill Granger

Ingredients

150g butter, softened
165g brown sugar
1 egg, lightly beaten
2 tsp vanilla                 ( I did not add vanilla)
125g plain flour
1 tsp baking powder
200g rolled oats
140g white chocolate chunks
85g dried cranberries
a pinch of salt            ( I did not use salt because I am using salted butter)

Rolled oats

 Butter

Cranberries

Brown sugar

Flour

White chocolate chunks

egg

Instructions

1.  Preheat oven to 180 degree /Gas mark 4 and line 3 baking trays with baking paper.
2.  Cream butter and sugar together until pale and creamy. Add egg and vanilla (if using) and beat until smooth.
3.  Sift flour, baking powder and salt (if using) together. Add oats, chocolate chunks and cranberries and stir together.
4.  Add to creamed mixture and mix well.
5.  Roll small teaspoonfuls of mixture into balls and place on baking trays.
6. Flatten the balls with a fork dipped in flour.
7.  Bake for 12 minutes until pale golden.

I am linking this post to "Cook Like A Star"

 

Hosted by  Zoe from bake for Happy Kids and Yen from Eat Your Heart Out and Mich from Piece of Cake

I am also linking this post to Little Thumbs Up

 

 

The theme for November is Oats, 

hosted by Vivian Pang's Kitchen

Organised by Zoe from bake for happy kids and Doreen of My Little favourite DIY