Cheesy Seashell Cookies

This is the first time I used Ghee to make cookies. And I am very happy with the result. It has the melt in the mouth sensation and really addictive even my hubby who don't really love cheese also fall in love with it and ask for extra. :)

Recipe

Ingredients
150g Ghee (1 small tin)
60g icing sugar
1 egg yolk
1/4tsp vanilla essence
195g all purpose flour
1/2tsp baking powder
1tbsp milk powder
40g Parmesan cheese powder

1tsp caster sugar

Steps:
1. Preheat oven to 170C.
2. Cream ghee and icing sugar until light and fluffy.
3. Beat in the egg yolk and vanilla essence until well combined.
4. Sift the flour and baking powder together.
5. Fold in flour, milk powder and cheese powder into Step 3 to form soft dough.
6. Rest the dough in the fridge for 15mins.
7. Weigh the dough about 8g each and shape it into a ball.
8. Dip it into caster sugar and press into mould.
9. Knock out the dough and place it on a greased tray.
10.Bake in a preheated oven for 20-25mins until slightly firm.
10.Cool on a wire rack and keep in an airtight containers.

Blueberry Muffins

Recipe

Ingredients (yield 9 cupcakes)
100g shortening
100g caster sugar
1/4tsp salt
1/4tsp vanilla essence
2 egg
60g water
150g bread flour
5g baking powder (about 1 1/2tsp)
110g blueberry in light syrup (drained)

Steps:
1. Preheat oven to 180C.
2. Sift flour and baking powder together, set aside.
3. Cream shortening, salt and sugar until light and fluffy.
4. Slowly beat in the egg and essence until well combined.(If batter curdle add in some flour.)
5. Fold in flour and water until well combined.
6. Spoon batter into cupcake casing until 70% full.
8. Bake for 25-30mins.
9. Remove and cool cupcakes on a wire rack.

Oat and Chocolate Chips Cookies

Recipe here.

Pinky Macarons

Recipe

Ingredients
Swiss Meringue
80g egg white (at room temperature)
65g caster sugar

80g ground almond
140g icing sugar
1/2tsp lemon juice
orange red colouring powder

Filling
butter cream
hazelnut spread

Steps:
1. Line 3 to 4 baking trays with silicon sheet.
2. Use a round cookies cutter, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Sift icing sugar and almond together and set aside.
5. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
6. Stir constantly until sugar has dissolved and the mixture is warm to the touch (about 55C). Remove pan now and then so that the egg white will not be cooked.
7. Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in lemon juice and powder colouring.
8. Continue to beat until medium stiff peaks.
9. Fold in the sifted mixture in 4 portions into the meringue. Do not over fold. (Batter should be slightly thicker then cake batter.)
10. Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
11.Let the macarons to rest for 30mins.
12.Preheat oven to 150C.
13.Bake a tray at a time for 20-25mins, depend on individual oven. (For my table top oven, I switch to bottom fire with fan mode so my macarons are bake properly without any crack. After baking the 3rd tray, I leave the door of the oven ajar for a while then I put in the 4th tray. This allow the temperature to drop slightly.)
14.Remove macarons and cool on a wire rack.
15.Pipe the butter cream around the macaron and then pipe some hazelnut spread in the centre.
16.Sandwich with another macaron together.
17.Keep in the fridge to let the filling firm.


Note:
-Pour egg white in a bowl, cover with cling wrap and poke a few holes on it. Let it stand at room temperature overnight.
-You can blend icing powder and ground almond together in a food processor to get a fine texture.
-Use only powder colouring as liquid colouring will result a soft shell and mushy macarons.
-Macarons using Swiss Meringue will be more crunch on the outside and chewy on the inside.

Oreo Cookies Cupcakes

Adapted recipe from Easy Muffins and Cupcakes by Kevin Chai. I used half of the recipe and made slight changes to the ingredients. It yielded 8 cupcakes.


Recipe

Ingredients
115g unsalted butter (room temperature)
80g sugar
2 eggs
115g self-rising flour
1/4tsp vanilla essence
60g mini oreo cookies (crushed)

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour into a mixer bowl.
4. Add sugar, butter, eggs and vanilla essence into the flour.
5. Beat the mixture until smooth and pale, about 2-3mins.
6. Fold in the crushed oreo cookies.
7. Spoon batter into the muffin tin until 70% full and place an oreo cookies on it.
8. Bake in the preheated oven for 25-30mins.
9. Remove cupcakes from tin and cool on a wire rack.

Black Sesame & Cheese Mochi Bead

Cranberry Mochi Bread