Crunchy cranberry and almond oatmeal cookies

How about baking some crunchy oatmeal cookies as Christmas gift? I baked this last year for my friends and they love it! So baking it again and gave a tweet to the recipe by replacing raisin with cranberry and added some almond!  

Recipe adapted and altered from Crunchy oatmeal raisin cookies by Jaime Teo!

Christmas bake 2015 - Ultimate Butter Cookies

Tried out this recipe for my 1st batch of Christmas bake 2015 and it was so well received! These cookies are very buttery (old school flavour) and not too sweet. This recipe is a keeper. Going to bake more for Christmas!

Recipe adapted from "Misstamchiak - The Ultimate Butter Cookies"

Cranberry Cornflakes Cookies

This is one of my all time favourite cornflakes cookies recipe that I have made numerous times for friends and colleagues. Can substitute the cranberry with chopped walnuts for better crunch but I love it with cranberry. They just pair so well with cornflakes!

Recipe adapted from 'Cook With No Books'! 

Crispy Walnut Cookies

An easy walnut cookies recipe adapted from "Do What I Like"!

Light and crispy walnut cookies! Goes perfectly well with a cup of chinese tea! 

Bak Kwa Cookies

I have bookmarked this recipe since last year and decided to include it for my CNY bakes 2013!  

Tried this recipe if you have extra bak kwa. Is quite unique to taste cookies with bak  kwa!

Green Tea Snow Balls

A twist to Chef Keiko's Almond Snow Ball recipe!

My 2013 CNY bake specially for green tea lover...

Pineapple Tarts (another version)

Finally I'm back again! Sorry for the lack of updates since February 2013! I can only say I'm getting lazy and nearly lost the momentum of blogging! However I keep telling myself not to give up as this still very much a part of my hobby. So here I am to slowly fill up my humble blog with my backlogs!

Though CNY was over, I still have plenty of updates on CNY 2013! Please bear with me...lol! Today I like to share another version of the pineapple tarts which I had tried this year. This pastry is not so melt in the mouth type, if you like cookie base pastry then you may give this a go!

Pineapple Tarts

This is another pineapple tarts recipe I attempted recently originated from Jaime Teo of Everybody Loves A Sweet Ending (the owner of Twelve Cupcakes). The pastry is rich tasty and has a very melt in the mouth texture. 

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

Aunt's Golden Pineapple Balls

I'm sharing another version of Golden Pineapple Balls. Found this recipe in my aunt's recipe file recently and decided to try it. This recipe is quite buttery and more melt in the mouth than my previous recipe. Personally I prefer my old recipe as it's easier to store and taste as good too. 

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

X'mas Bake 2012 Part 2 - Pierre Herme’s Sable Viennois

Another delicious Danish butter cookies recipe that I have bookmarked since last year shared by Shirley at Kokken! This recipe yield a lighter and fluffier texture cookies as the butter is creamed till light. This method is slightly more complicated than Alan's version. 

This recipe used much lesser vanilla paste but the cookies are still tasty and buttery! I baked this for my buddies and they love it too.  

X'mas Bake 2012 Part 1 - Danish Butter Cookies

This Christmas I had been doing quite a bit of baking! Very tiring but received lots of wonderful feedbacks that made all the efforts worth it! Tried new recipes too. One of the them was the very popular Danish Butter Cookies. A super easy and yummy recipe adapted from Alan of Travelling Foodies! This recipe is so popular that Alan had consolidated it in a post on those who had tried the recipe. Refer to here. 

The cookies are very tasty! Crispy and buttery! However I do not have the correct star tip so used whatever I have to pipe. I have to get the tip (Wilton star tip 1m) and try again! 

Coconut Butter Balls 椰子奶油球

A very yummy and crunchy butter cookies with a hint of coconut fragrant. Bookmarked this recipe in 孟老師的100道手工餅乾 book eversince I saw it at "Dodol & Mochi".

These beautiful balls are simply delicious!

Peanut Butter Snickers Cookies

I still not able to pick up the momentum of updating my blog after I was back from vacation. I feel so lazy recently, been spending most of my free time watching K-drama instead. I think I will need amber time to clear my tons of backlogs. Please bear with me ok! Anyway, I'm going to get started with this cookie. This cookie is rated as one of the Top 10 favourites by Browneyedbaker, one of the blog I frequent. So I gave it a try too as I was curious how it will be liked with Snickers!  

For those who love peanut butter, snickers and soft chewy texture cookie, you going to love this. As for me, I still prefer crunchy cookie.

CNY Bakes 2011 - Green Tea Marble Cookies

These cookies originated from the German Butter Cookie recipe which I first spotted it at Small Small Baker. From then on, I saw many bloggers baking it too. The most impressive one goes to Anncoo, she gave it a twist and turned it into Chocolate Marble Cookies. It was so so pretty! I decided to join in the fun too and change it to green tea instead of chocolate powder.

Very melty, milky and full of green tea flavour. I think a bit too strong, maybe can reduce the green tea powder to 10g.




Recipe adapted from Anncoo:
Ingredients for original dough:
125g Butter
40g Icing sugar
125g Potato starch
80g Plain flour

*Beat butter and icing sugar till fluffy and lighter in color.
*Sift in potato starch and flour, mix to form a soft plain dough and set aside.

Ingredients for green tea dough:
125g Butter
40g Icing sugar
125g Potato starch
15g Green Tea powder
65g Plain flour

*Beat butter and icing sugar till fluffy and lighter in color.
*Sift in potato starch, green tea powder and plain flour, mix to form a soft green tea dough.




1. Divide plain and green tea dough into 4 portions.
2. Roll plain and green tea dough separately into long strips. Using 1 tsp measuring spoon of plain and green tea dough, wrap them around each other with your hand and place on a lined baking tray and gently press dough with your finger. Total weight of each cookie dough is about 10-11g.
3. Bake at preheated oven at 170C for 15 mins.
4. Leave to cool completely and store in airtight container.



This was submitted to Aspiring Bakers #3 - My favourite CNY Cookie (Jan 2011) hosted by J3ss Kitch3n too.

2 more days to the Year of Rabbit 2011!

CNY Bakes 2011 - Jam Cookies

I chanced upon this recipe last week at Eveybody Loves A Sweet Ending by Jamieteo. It looked really interesting and was very yummy according her. I decided to add it into my CNY bakes. Make a batch over the weekend. The cookies are really light and puffy, love the not overly sweet jam too. Another very addictive cookies...lol! Believe me can't stop at one. Brought some to office today and my colleagues kept coming back for more after trying. This recipe is definitely a keeper. I will be submitting this post to Aspiring Bakers #3 - My favourite CNY Cookie (Jan 2011) hosted by J3ss Kitch3n.

I used a small pineapple tart cutter instead of doing the thumb print style. I find it easier and faster by using the cutter. And prettier too! Don't you think so?



The cookie will double it size after bake so try to use a smaller mould.

Recipe adapted from Jaimeteo
Jam Cookies
Ingredients:80g Icing sugar (Sift)
30g Milk powder (Sift)
60g Shortening (Crisco)
80g Butter
A pinch of salt
2 Egg yolks
200g Self raising flour/Cake flour (I used self raising)
1/4 tsp Baking powder
Beaten egg for egg wash
3 tbsp jam (NTUC’s raspberry jam ideal for this according to Jaime)

Method:
Preheat oven at 170C
1. Combine confectioners sugar, milk powder, shortening, butter and salt. Beat till soft.
2. Add egg yolks into the batter over 2 times and mix well.
3. Gently fold flour and baking powder into the mixture using a rubber spatula.
4. Refrigerate dough for 2hrs.
5. Flour tabletop and roll dough into a long strip. Cut into small pieces and roll into balls then slightly flatten. Press a hole in the middle. *** I find that using a pineapple tart cutter is easier.
6. Egg wash and place a little jam in the hole.
7. Bake at 170 deg for 15-17 mins.

*** HAPPY RABBIT YEAR TO ALL! ***

Golden Pineapple Balls

Pineapple tart is a very popular CNY goodies in Singapore and is almost like a must have. I always made my own pineapple tarts to give it as gifts for family, friends and colleagues. Usually I will do open tarts but for a change this year and make life easier for myself...lol! I did the close type.

Everyone has their own favourite pineapple tart recipes so do I and there are many good recipes on the net too. Most people prefer melt in the mouth pastry and some like cookie base type. My golden pineapple ball was a in between. Almost melt in the mouth but has a very light crisp and buttery texture.



I made it bitesize and pop one into your mouth, it's just crumble so well together with the filling and melted in the mouth, so yummy! Simply can't stop at one. Actually I was quite surprise it turn out so well, I done this recipe in the past before and I remembered it as good but not so impressive as now. I received many thumbs up from my testers (family & colleagues). Is it because of the ingredients I used? Most probably...



Last year I used Valerie's recipe (can't share) so this year I chose this recipe from my collection so I can share it on Aspiring Bakers #3 - My favourite CNY cookies (Jan 2011). This recipe was adapted from one of the Phoon Huat demo classes I attended years ago. The original recipe coated the balls with cornflakes and almond nibs but I do without. The recipe is simple and the pastry is rather easy to handle. Just remember not to over knead/handle it if you want a more melt in the mouth texture.


Today I finished baking my last batch of pineapple balls. Just for record, this year I used up 4 kg of pineapple jam and about 7 blocks of SCS butter... made almost 22 bottles!

CNY Bakes - Golden Pineapple Balls
Ingredients:(approx 62-65pcs)
230g Butter (SCS salted butter) - thawed for 15mins before beating.
35g Castor sugar
1tsp Icing sugar
2 Egg yolks (33-35g)
1tsp Vanilla
340g Top flour
25g Full cream milk (Nespray Everyday full cream milk powder)
500 Pineapple filling (Ailin's Sarawak pineapple jam)
1 no Beaten egg for egg wash (remove 1 tbsp of white & add 2 drops of oil)



Pineapple jam from Ailin Bakery House (845 Geylang Road #01-48 Tanjong Katong Complex S400845 Tel: 67432693), highly recommended by The Little Teochew. This was so far the best store bought I had tried from the past year. Very homemade taste and has a very good balance of sweet-sour taste. Slightly more expensive (about S$6+) than the rest but is worth it. In the past I always like to use Goldern churn butter for my CNY bakes but been told by so many that SCS yield a better buttery fragrant. So gave it a try and I never regret. Milk powder played a vital part too. It gave a very nice flavor to the pastry, so buy a good quality one.


Method:
Preheat oven at 170-180 C. Line the baking tray.
1. Beat butter, sugar, icing sugar & vanilla for 2 to 3 mins.
2. Add in egg yolks till well mix.
3. Add in sifted flour & milk powder by using a spatular. (do not overmix)
4. Divide the pineapple filling into 6g balls.
5. Split the dough into 8g and wrap the filling.
6. Egg wash & bake on the line tray at 170-180C for 20 mins.



I will be submitting this entry to Jess of J3ss Kitch3n who is hosting this month Aspiring Bakers #3 - My favourite CNY cookies (Jan 2011).



What to do when you don't have enough pineapple jam for your balance dough, don't worry just made it into a thumb cookie with jam. It's worked too!

4 more days to CNY 2011!

Aspiring Bakers #3 - My Cashew Nut Cookies (Jan 2011)

My first CNY bakes started with this nutty and crisp Cashew Nut Cookies. Been baking this cookies for the past 4 years and this is the first time sharing the recipe to give my support to Aspiring Bakers #3 - My Favourite CNY Cookies hosted by Jess Kitchen. This recipe was given to me by aunt who used to teach baking at CC in 1980's. Yes my aunt not only can cook but also can bake very well. However she had lost interest in baking since she quited teaching, such a pity but she is still very knowledgeable on baking techniques and ingredients so I will seek her advice at times.

CNY Bake - Cashew Nuts Cookies

Ingredients: (4 bottles)
250g Butter (used quality butter and chilled)
190g Icing Sugar
1tsp Sodium Bicarbonate
420g Plain flour
1tbsp Milk powder
1/2tsp Salt
200g Ground roasted cashew nuts
300g Cashew nuts (Halves it, bake for 7mins, half cooked for topping)
1no Egg
2tsp Vanilla

Extra egg for egg wash




Method:
1. Sift flour, milk powder, soda and salt together, set aside.
2. Cream butter & icing sugar till light & fluffy.
3. Add eggs & vanilla till well mix.
4. Low speed, add sifted flour & ground cashew nut till a soft dough.
5. Chill till firm.
6. Use cutter to cut out the dough and it on a lined baking tray.
7. Place cashew nut on it, slighlty press. Egg wash to seal the nut and dough gap so the nut won't drop out easily.
8. Bake at 170 degree C for 15-20mins.




Will be submitting this entry to Jess who is hosting the Aspiring Bakers #3 - My favourite CNY cookies (Jan 2011). Closing date: 31 Jan 2011.

Counting down.... 8 more days to CNY 2011!

Sesame Cookies

21 Nov 2010

Another simple and easy cookie to make from Keiko - Okashi. Left with 2 extra egg yolks from previous bake so chosen this recipe to try which required 2 yolks! Delighted that it turned out to be quite nice, it's buttery and crisp. The sesame seeds enhance the texture and fragrant, giving it a nice bite.




Recipe adapted from Okashi by Keiko:
Ingredients:220g Top flour
100g Unsalted butter, softened
100g Icing sugar
1/8tsp Salt
2 Egg yolks (about 40g)
50g Toasted white sesame seeds
50g Toasted black sesame seeds




Method:
1. Sift flour, place in the freezer to chill. Bake sesame seeds at 150C without preheating the oven for 10-15mins. Leave aside to cool.
2. Beat butter, icing sugar and salt till soft and creamy. Add egg yolks and mix well. Add flour and sesame seeds and fold in with a spatula.
3. Divide dough in half. Transfer each half to a piece of parchment paper and shape into a 12x7x2.5 cm rectangle. Wrap dough in cling film/baking paper and chill in the refrigerator for at least 3 hours.
4. Preheat oven 160C. Slice chilled cookie dough in 5-7mm thick bars. Place on a baking sheet lined with parchment paper. Bake for about 20 mins until golden brown. Let cool on wire rack.
5. Store cookies in an airtight container to keep them crisp.

These cookies are great for coffee/tea break. Simple and elegant looking, definitely great to give it as a bake gift!

Bacon Pistachio Cookies

21st Nov 2010

When I saw Angie's shared this recipe weeks ago, I know I will definitely try it. I simply love savoury cookies! This recipe is a keeper and it has all the stuff I like... pistachio & bacon! Great combination with added herbs! Savourily fragrant and crunchily addictive. And it used egg white only, great if you want to clear up some balance egg white from previous bake.




Recipe adapted from: Angie's Recipes
Ingredients:
50 g Bacon
120 g Butter, cut into small pieces
60 g Caster sugar
50 g Egg white
200 g Cake flour
1/2 tsp Dried thyme
50 g Pistachio, roughly chopped




Method:
Preheat Oven at 170C.
1. Cook the bacon until crisp. Dry them in a paper towel and roughly chop. Line two baking trays with paper. Set aside.
2. Cream the butter and sugar until light and fluffy. Beat in egg whites until combined.
3. Add in the flour, dried thyme, and chopped pistachio. Work the mixture until it comes together.
4. Roll it onto the cling film/parchment paper and lightly roll it until you get a log, about 5 cm in diameter.
5. Chill for at least 2 hours or overnight until thoroughly firm.
6. Line two baking trays with paper. Remove from the fridge, and slice the log into cookies, about 5 mm thick. Place the cookies on the prepared trays and bake 15 - 20minutes or till golden brown.
7. Cool the cookies on wire racks. Store them in an airtight container for at least a week.

Chocolate Chips Cookies

14th Nov 2010

My cookie jar has been empty for awhile so it's time to fill it up! Decided to try an easy chocolate chip cookies recipe from A Busy Gran's Kitchen which I had bookmarked it. The cookies are very light and crunchy with lots of Hershey mini chips! Yum yum!

Recipe adapted from here:
Ingredients:
125g butter, softened
90g caster sugar
90g light brown sugar
1/2 teaspoon vanilla extract
1 egg
150g Self-raising flour
150g plain flour
250g semi-sweet chocolate chips (Hershey Mini Chips)

Methods:
1. Cream butter and sugar till light and fluffy.
2. Add egg and vanilla extract and beat well.
3. Mix in chocolate chips and then flour.
4. Roll cookie dough into balls and place on lightly greased tray. Flatten and bake in preheated oven 175 deg C for 12 to 15 minutes. Cool and store in air-tight container.

Finally fill it up... sorry Jar been neglecting you for awhile! lol!