Ingredients
2 cups white sugar
1 cup shortening
2 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups persimmon pulp
2 cups raisin paste
2 cups chopped walnuts
Method:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
2.Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
3.Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely
Showing posts with label cookie. Show all posts
Showing posts with label cookie. Show all posts
Monday, March 26, 2012
Thursday, October 27, 2011
Malaysian Peanut Cookie
Ingredients :
300g peanuts, fried/roasted and ground until fine
200g castor sugar
250g all purpose flour
1/4 teaspoon baking powder
100gm or 200ml of canola oil (use sparingly and use only enough to bind the mixture)
1/4 teaspoon salt
handful of peanuts, fried/roasted, halved then cut into quarter when still hot.
one egg white for the glazing finishing touch
Method :
1. Preheat the oven at 200°C and lay out 2 baking sheets with greased baking paper or silicone mat.
2. Grind the roasted peanuts till fine and put them in a large mixing bowl. The oil from the ground peanut will make them stick into lumps, use fingers to break them apart.
3. Sift the flour, salt and sugar into the peanut mixture and mix them together until well combined.
4. drizzle half of the oil into the bowl, use hand and knead the mixture together.
5. Pour the rest of the oil while still kneading the mixture until all the sugar melted and you can roll the mixture up into a ball without sticking to the bowl or your fingers. Then test it with a small lump of the mixture and roll into a ball between your palms. If it doesn’t crumble, then your mixture is ready. If not, add just bit more oil until you can roll them into a ball.
6. wash, clean and dry your hands. Sit down, turn on the TV and switch to your favourite channel and ready for some ball rolling action.
7. Scoop a tablespoon of the mixture into your palm, and roll them into small balls. Place them on the baking sheets.
8. Put a little quartered peanut on top of each ball, then glaze it with the egg white. Put in the oven for 17 mins or until golden brown.
300g peanuts, fried/roasted and ground until fine
200g castor sugar
250g all purpose flour
1/4 teaspoon baking powder
100gm or 200ml of canola oil (use sparingly and use only enough to bind the mixture)
1/4 teaspoon salt
handful of peanuts, fried/roasted, halved then cut into quarter when still hot.
one egg white for the glazing finishing touch
Method :
1. Preheat the oven at 200°C and lay out 2 baking sheets with greased baking paper or silicone mat.
2. Grind the roasted peanuts till fine and put them in a large mixing bowl. The oil from the ground peanut will make them stick into lumps, use fingers to break them apart.
3. Sift the flour, salt and sugar into the peanut mixture and mix them together until well combined.
4. drizzle half of the oil into the bowl, use hand and knead the mixture together.
5. Pour the rest of the oil while still kneading the mixture until all the sugar melted and you can roll the mixture up into a ball without sticking to the bowl or your fingers. Then test it with a small lump of the mixture and roll into a ball between your palms. If it doesn’t crumble, then your mixture is ready. If not, add just bit more oil until you can roll them into a ball.
6. wash, clean and dry your hands. Sit down, turn on the TV and switch to your favourite channel and ready for some ball rolling action.
7. Scoop a tablespoon of the mixture into your palm, and roll them into small balls. Place them on the baking sheets.
8. Put a little quartered peanut on top of each ball, then glaze it with the egg white. Put in the oven for 17 mins or until golden brown.
Friday, June 24, 2011
Icing Sugar cookie
Ingrediants
2 1/2 cups icing sugar (sift)
1 1/4 cup butter
5 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/4 cup flour
salt dash
Method :-
mix sugar and sugger
add in 5 egg yolk and extracts
mix
Add in Flour and salt
add to mix
chill for 2 hours
roll and bake
2 1/2 cups icing sugar (sift)
1 1/4 cup butter
5 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/4 cup flour
salt dash
Method :-
mix sugar and sugger
add in 5 egg yolk and extracts
mix
Add in Flour and salt
add to mix
chill for 2 hours
roll and bake
Friday, November 19, 2010
Coconut Macaroons
Ingredients :-
4 large (120 grams) egg whites, at room temperature
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (60 grams) cake flour, sifted
3 cups (300 grams) sweetened shredded coconu
Method:-
1. Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
2. Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
3. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 2 dozen Macaroons.
4 large (120 grams) egg whites, at room temperature
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (60 grams) cake flour, sifted
3 cups (300 grams) sweetened shredded coconu
Method:-
1. Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
2. Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
3. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 2 dozen Macaroons.
Peanut Blossom Cookie
Ingredients :-
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1/3 cup (70 grams) light brown sugar
1/3 cup (65 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Coating:
1/3 cup (65 grams) granulated white sugar
Garnish:
48 milk chocolate Kisses, unwrapped
Method:-
1. In the bowl of your electric mixer (or with a hand mixer), beat the butter.
2. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes).
3. Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt.
4. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.
5. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
6. Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
7. Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.
Makes about 4 dozen cookies.
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1/3 cup (70 grams) light brown sugar
1/3 cup (65 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Coating:
1/3 cup (65 grams) granulated white sugar
Garnish:
48 milk chocolate Kisses, unwrapped
Method:-
1. In the bowl of your electric mixer (or with a hand mixer), beat the butter.
2. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes).
3. Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt.
4. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.
5. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
6. Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
7. Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.
Makes about 4 dozen cookies.
Thursday, November 18, 2010
Gingerbread Men
Ingredient:-
3 cups (390 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)
Method:-
1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
2. In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
3.Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
6. Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
7. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
8. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
9. Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
10. Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.
3 cups (390 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)
Method:-
1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
2. In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
3.Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
6. Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
7. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
8. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
9. Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
10. Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.
Sable Cookies
Ingrediants :-
10 tablespoons (140 grams) unsaltedbutter, room temperature
1/2 cup (100 grams) granulated whitesugar
1 largeegg
1 teaspoon purevanillaextract
2 cups (260 grams) all purposeflour
1/2 teaspoonbaking powder
1/4 teaspoon salt
Egg Wash:
1 large egg
1 tablespoon water
Method :
1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.
2. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
3. Transfer the dough to a lightly floured work surface,kneadthe dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
5. Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick.
6. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
7. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of afork(or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
8. Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
6. Cool cookies on wire rack. Store in an airtight container forup to a week.
Makes about 3 dozen cookies.
10 tablespoons (140 grams) unsaltedbutter, room temperature
1/2 cup (100 grams) granulated whitesugar
1 largeegg
1 teaspoon purevanillaextract
2 cups (260 grams) all purposeflour
1/2 teaspoonbaking powder
1/4 teaspoon salt
Egg Wash:
1 large egg
1 tablespoon water
Method :
1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.
2. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
3. Transfer the dough to a lightly floured work surface,kneadthe dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
5. Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick.
6. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
7. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of afork(or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
8. Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
6. Cool cookies on wire rack. Store in an airtight container forup to a week.
Makes about 3 dozen cookies.
Sunday, July 4, 2010
Sticky Date Cookie
Ingredients
125g unsalted butter shopping list
3/4 cup Sunbeam pitted dates, chopped shopping list
1/2 cup water shopping list
1 cup brown sugar shopping list
1 egg shopping list
1 teaspoon vanilla essence shopping list
1 cup self-raising flour shopping list
1 1/2 cups plain flour shopping list
Method :
1. Pre-heat the oven to 160C. Line baking trays with greaseproof paper.
2. Place butter, Sunbeam Dates, water and sugar in a saucepan.
3. Bring to boil then remove from heat. Cool for 5 minutes.
4. Stir in egg, vanilla essence and flours. Place heaped teaspoons of mixture onto prepared trays.
5. Bake for 20 minutes or until golden.
Makes approximately 50
125g unsalted butter shopping list
3/4 cup Sunbeam pitted dates, chopped shopping list
1/2 cup water shopping list
1 cup brown sugar shopping list
1 egg shopping list
1 teaspoon vanilla essence shopping list
1 cup self-raising flour shopping list
1 1/2 cups plain flour shopping list
Method :
1. Pre-heat the oven to 160C. Line baking trays with greaseproof paper.
2. Place butter, Sunbeam Dates, water and sugar in a saucepan.
3. Bring to boil then remove from heat. Cool for 5 minutes.
4. Stir in egg, vanilla essence and flours. Place heaped teaspoons of mixture onto prepared trays.
5. Bake for 20 minutes or until golden.
Makes approximately 50
Sunday, June 27, 2010
Chocolate chip cookie
Ingredients
85gm chocolate
Set A
125 gm unsalted butter
1 tsp vanilla
75gm brown sugar
50 gm regular sugar
Set B
150gm plain flour
30 gm cocoa
1 teaspoon of bicab
1/2 teaspoon of salt
1 cold egg
1/2 kg chocolate chips
Method
1. melt chocolate over water
2. Prep set A
3. Prep set B
4. pour melted chocolate into set A
5. Add 1 cold egg and chocolate chip
6. Bake in Oven
85gm chocolate
Set A
125 gm unsalted butter
1 tsp vanilla
75gm brown sugar
50 gm regular sugar
Set B
150gm plain flour
30 gm cocoa
1 teaspoon of bicab
1/2 teaspoon of salt
1 cold egg
1/2 kg chocolate chips
Method
1. melt chocolate over water
2. Prep set A
3. Prep set B
4. pour melted chocolate into set A
5. Add 1 cold egg and chocolate chip
6. Bake in Oven
Saturday, May 29, 2010
Chocolate Biscotte
Ingredient :
2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla essence
1 egg
1/2 cup nutella
Method
Mix all of the above, bake in oven
2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla essence
1 egg
1/2 cup nutella
Method
Mix all of the above, bake in oven
Saturday, July 25, 2009
Milk and White Chocolate Chip Cookie
Ingredients
225gr butter, softened
1/2 cup raw sugar
1/4 cup condensed milk
2 cups self-raising flour
1 cup chocolate buttons
Method
1. Preheat oven to 190C
2. Cream butter (softened) and sugar, until pale and fluffy.
3. Add condensed milk and cream again until light and fluffy.
4. Stir in sifted flour and chocolate buttons
5. Roll mixture into large balls using about a tablespoon of mixture for each cookie, place on greased trays and press down lightly with a fork to flatten slightly
6. Bake for about 12-15 minutes
225gr butter, softened
1/2 cup raw sugar
1/4 cup condensed milk
2 cups self-raising flour
1 cup chocolate buttons
Method
1. Preheat oven to 190C
2. Cream butter (softened) and sugar, until pale and fluffy.
3. Add condensed milk and cream again until light and fluffy.
4. Stir in sifted flour and chocolate buttons
5. Roll mixture into large balls using about a tablespoon of mixture for each cookie, place on greased trays and press down lightly with a fork to flatten slightly
6. Bake for about 12-15 minutes
Subscribe to:
Posts (Atom)