The recipe was from Richard Goh, this is one of my favourite recipe from his class. The cookies were not very sweet and every bites come with crunchy walnut & sunflower seed, very nutty and fragrant.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs59Nypzkt53kE5_c1tRz2PnTIq4noVHoIquEr0mTNeqcverGpAFz9nccY-mXtTuCA9u814p3K-ZvSPtf98KZwUmAfEksfMucv6tepNIdbV8EY_981IVxj_eLP9bOdpw4Xd37ZQBvx4lg/s400/Picture+025.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Y1dvkKRPutIwZumxWyj3muTS4H4pMFpl52Rg-5Xel9KU1XXWbcrh5hLYv_SpfVF8Ki0hiXsFmEPV_j1u3suPYJ5AP0-QW3KVuVcMvBF0SJz4HGsuRXvONXfvGjvoafsTRBpaM7HZ1HM/s400/Picture+027.jpg)
Recipe - Walnut with Sunflower Seed Cookies
Ingredients:
250g Butter (Cold & Hard from Fridge)
100g Demarara sugar
50g Molasses sugar
2 Egg yolks
400g Plain flour
1 tsp Baking powder
1/2 tsp Sodium bicarbonate
1 tsp Cinnamon powder
1 tsp Vanilla essence
100g Walnut, toasted & chopped
100g Sunflower seed
Method:
Preheat oven to 180 degree C
1. Sieve plain flour, baking powder, sodium bicarbonate & cinnamon powder together, set aside.
2. Crean butter, demarara & molasses sugar until fluffy. (If using Kenwood, cream at medium speed for 15mins)
3. Add in egg yolks & vanilla essence. At slow speed, add the dry ingredients (flour & nuts) and mix well. Avoid over mixing.
4. Shape into small balls & use a fork to press down.
5. Bake for 20 mins or until golden brown. (Make about 80 cookies)
0 comments :
Post a Comment