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

Apple, Dried Cherry & Almond Loaf (Bill Granger)

Apple, Dried Cherry & Almond Loaf (Bill Granger)

Recipe source :  Adapted from Bill Granger


This is a healthy breakfast loaf. Lots of fruits and nuts. It is easy to bake. No beating or long proofing required. And very tasty too!

Ingredients

50g rolled oats
300ml milk
240g self-raising flour
1 tsp baking powder
80g dried cherries
45g dried mixed fruits
75g soft brown sugar
1 tsp cinnamon
3 tbsp honey
1 lightly beaten egg
30g chopped almonds

 Mixed dried fruits consisting of dried apples, cherries, raisins and cranberries

 Egg and almonds

Dried cherries

Brown sugar

Milk
 

 Rolled oats

Instructions

1.  Put oats in a bowl. Pour milk over it and leave to soak for 30 minutes.
2.  Preheat oven to 180 degree C (Gas mark 4 ).
3.  Lightly grease and line a loaf tin with baking paper.
4.  Sift flour and baking powder into a bowl and stir in rolled oats, together with the milk, dried fruits, sugar, cinnamon, honey, egg and almonds.
5.  Pour into the prepared loaf tin. Level with a spoon.
6.  Sprinkle some rolled oats on top.
7.  Bake loaf for 45 minutes or until golden brown.

Fresh from the oven

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

Cookies : Almond Biscuits 杏仁曲奇

Cookies : Almond Biscuits 杏仁曲奇

  Fragrant and mouth-watering

 

Ingredients

120g butter （softened at room temperature）
100g castor sugar
120g self-raising flour
120 plain flour
50g almond ( chopped )
an egg
20g almond flakes for decorating

 

Glaze

an egg  (beaten)

Instructions

1.  Preheat oven at 180 degrees C
2.  Sieve self-raising flour and plain flour into a large mixing bowl
3.  Add in the castor sugar and mix them well
4.  Add in the beaten egg, softened butter and chopped almonds
5.  Mix everything together to form a soft dough
6.  Roll out the dough into a large rectangle about 3 mm thick
7.  Use cookie cutter to cut the dough into the desired shapes
8.  Place the cut cookies onto a baking tray which has been brushed with melted margarine or butter
9.  Decorate cut cookies with almond flakes
10. Brush cookies with beaten egg glaze
11. Place the tray of cookies into the preheated oven
12. Bake cookies at 180 degrees C for about 18 minutes or until golden brown
13. Cool completely before storing the cookies in an air-tight container

So tempting!

Store cookies in an air-tight container