Almond Cookies

                              

Been baking peanut cookies last year, this year trying to make almond cookies. The result is good as peanut cookies.

Adapted from : breadetbutter
(Makes approximately 50-60 cookies, depending on size)

100 gm ground almonds
150 gm plain flour
75 gm caster sugar (you may adjust the sugar accordingly)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch salt
100 ml corn oil, or other flavourless oil (you may need a little more/less oil depending on the climate you are in)
1 egg yolk, beaten
Some almond flakes

Method: 

1. Sieve the flour, caster sugar, baking powder, baking soda and salt into bowl of your stand mixer.
2. Add the ground almonds to the flour/sugar mixture.
3. With your mixer on medium speed (with the beater attachment),* slowly trickle in the corn oil into the bowl containing the flour/sugar/almonds. Mix until a dough forms. You may need more or less oil depending on the humidity/moisture levels – the aim is to reach a dough which is just able to hold it’s shape (and doesn’t crumble) when you attempt to roll it into a ball. 
4. Pre-heat the oven to 180C.(adjust accordingly to your type oven)
5. Roll the dough into 8 gm to 10 gm  per balls, and place on a baking tray lined with parchment paper/a silpat mat. Repeat until all the dough is used up.
6. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk and place the almond flakes on top.
7. Bake for 15-20 minutes, or until the cookies become slightly golden.
8. Leave to cool on a wire rack, then tuck in.

* You don’t need a stand mixer to do this, you can use a handheld mixer/food processor/a spatula. 

         

Sheep German Cookies

 

           

Another keep recipe for Chinese New Year cookies. My monsters love is so much and say it will be her first choice of cookies in Chinese New Year. Can be shape to any other animal, according to the favourite of the kids. 

Adapted from : Verance's Kitchen

125 gm unsalted butter, soften
40 gm icing sugar (you may adjust the sugar accordingly) 
125 gm potato flour, sifted
80 gm superfine flour, sifted
Some chocolate chips (for the ears)
Some black sesame seeds (for the eyes)

Method:

1. Place the butter & sugar in a mixing bow, beat on medium speed until fluffy & light in color.
2. Stir in the flour, mix well.
3. Form into a soft dough.
4. Cling wrap the dough & chill in the fridge for 1-2 hours (so the shape can hold better).

Shaping:

1. Pre-heat the oven to 140C to150C.(Adjust accordingly to your type oven).
2. Roll the dough into a small ball, I used 10 gm per ball so every ball will be of the same size, the dough will be able to form about 25 - 30 small balls.
3. Roll the remaining dough into mini balls, place 2 of the mini balls on the center top of each ball.
4. Stick on 2 black sesame seeds on the center of each ball to form the eyes.
5. Lastly, stick 2 chocolate chips on each side to form as the ears.
6. Bake in the pre-heated oven for 20-25 minutes.

           

Ice Cream Cookies(Mocha Meringues)

               

Chinese New Year is round the corner, is time to get busy with all the New Year cookies. Will be the second year to bake this lovely ice cream cookies. Easy and delicious cookies to celebrate the Chinese New Year. 

Adapted from : Nasi Lemak Lover

110 gm egg white
70 gm icing sugar
2 teaspoon coffee powder
2 teaspoon cocoa powder
1/4 teaspoon cream of Tartar
1/2 tablespoon corn flour
some chocolate chips on top (optional)

Method:

1. Beat egg white over high speed for 1 minute till foamy, add in tartar and continue to beat.
2. Gradually add in icing sugar and beat till soft peaks formed.
3. Add in corn flour and continue beat till stiff peaks formed.
4. Mix coffee and cocoa powder together, add into egg white mixture. Slowly combine well.
5. Pipe the egg white mixture (meringue) on the baking tray that line with non-stick baking paper, place a chocolate chip on top. (you can use any cake pipe nozzle)
6. Bake at pre-heated oven at 70 C for 75 minutes or adjust accordingly to your type of oven with low temperature and long baking time till dry and cripsy.
7. Remove pan from oven, not more than 2 minutes (don’t wait too long otherwise it will became sticky), try to peel off a meringue and it should come off easily if done. Otherwise, put back into oven and continue to bake.
8. Store in air-tight container straightaway (don’t wait to cool).
9. Don’t have a air-tight container, you can store in used Milo or milk powder tin, very useful as it is able to maintain the crispyness of this cookie.