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

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

Coconut & Honey Roll 椰丝蜜糖券

Coconut & Honey Roll 椰丝蜜糖券

 

Recipe Source :  Adapted from a booklet distributed by "Farmcow" butter

 

 

Ingredients for dough

500g strong flour
5g salt
50g castor sugar
125g butter or margarine
1 egg
10g yeast
225g water

Filling

250g dessicated coconut
100g castor sugar
1 egg, beaten for brushing the dough 

 

For glazing

20g honey for glazing
1 egg, beaten for glazing

 

 

Instructions

1.  Mix all the ingredients for the dough, except yeast. Knead until smooth and elastic.
2.  Add in yeast and continue to knead for about 10 minutes.
3.  Flatten dough and roll into rectangular form.
4.  Brush the rectangular dough with beaten egg and distribute the dessicated coconut mixture onto the dough evenly.
5.  Roll up the dough like a Swiss roll.
6.  Cut into 2.5cm thick pieces and place onto large paper cups. 
7.  Brush each piece with beaten egg. Place tray in a warm place and let it rise until double in size.
8.  Bake at 190 degree C for about 20 minutes, or until golden brown.
9.  Brush baked rolls lightly with honey immediately after removing from the oven.

Sharing my notes on this baking experience :

1. It was rather difficult to roll up the dough tightly with the dessicated coconut.
2. The dessicated coconut dropped all over the place when I cut them into 2.5 cm thick.
3. The original recipe mentioned about placing the cut pieces onto a greased baking tray, but I think they will get burnt. Therefore I placed them into large paper cups. 
4. It was very difficult to brush beaten egg onto the cut pieces, especially on top where the dessicated coconut were distributed. I could only brush beaten eggs on the side and then slowly drip the beaten egg along the edges.
5. My coconut rolls were slightly burnt, so you may either have to place the baking trays at lower levels in the oven or you may have to adjust by reducing the temperature to 180 degree C instead of the 190 degree C. 

 Before baking

Fresh from the oven

YS has already chosen his piece and waiting to sink his teeth into it!