Chocolate Chips Cookies

This recipe is shared by my neighbour. She told me that she obtained this recipe from facebook and has very good compliments from those who had tried it. I had tried out few difference Chocolate Chips Cookies recipes before and I must say this recipe has the closer taste and texture to Famous Amos Cookies. Even my three gentlemen agreed. This recipe confirm is a keeper for me. Thumbs up.;p

Recipe

Ingredients
160g butter
80g brown sugar
30g caster sugar
1/2tsp salt
1 egg
1/4tsp chocolate paste
250g self-raising flour
1/2tsp baking soda
100g chocolate chips

Steps:
1. Preheat oven at 165C.
2. Cream butter, salt and sugar until light and fluffy.
3. Slowly beat in egg and chocolate paste until well combined.
4. Sift flour and baking soda together.
5. Fold flour mixture into Step 3 and mix to form a soft dough.
6. Add in chocolate chips and mix till combined.
7. With two small spoons, scoop small amount of dough and arrange them on a greased tray.
8. Bake in a preheated oven for 15mins until slightly firm.
9. Cool on wire rack and store in an airtight containers.

Crispy Seaweed Pork Floss Slices

Recipe

Ingredients
(A)
3 egg yolks
35g veg. oil
40g milk

(B)
55g cake flour
1tbsp corn flour
1/4tsp baking powder

(C)
3 egg whites
55g caster sugar
1/4tsp cream of tartar

adequate amount of crispy seaweed pork floss

Steps:
1. Preheat oven at 175C.
2. Use a hand whisk and mix (A) together.
3. Sift (B) and mix into mixture (A).
4. Stir till well combined and set aside.
5. With a cake mixer, whisk egg whites and cream of tartar till frothy.
6. Gradually add in sugar and whisk till soft peaks form.
7. Fold in 1/3 of the meringue into egg yolk batter till combined.
8. Then fold in the rest of meringue in two portions lightly until well combined.
9. Pour batter into a lined and greased 9inches square tray.
10.Smooth batter surface and scatter a generous amount of crispy seaweed pork floss over it.
11.Use the back of a spoon and lightly press floss onto batter.
12.Put tray in the preheated oven and bake for 18-20mins.
13.Remove cake from pan and carefully invert it onto a greaseproof paper.
14.Slowly peel off greaseproof paper, invert cake onto a cooling rack and set aside to cool.
15.Slice into serving size and serve.

Orange Cotton Cake

Recipe

Ingredients
40g veg. oil
65g cake flour (sift)
4 egg yolk
1 egg
50g orange juice
zest of 1 orange

4 egg white
58g caster sugar
1/4tsp cream of tartar

Steps:

1. Preheat oven to 175C.
2. Line base of a 7 inches round loose base tin with grease proof paper.
3. Double wrap tin base and surrounding with foil, set aside.
4. Pour oil in a bowl and heat it up in microwave for 1mins and 30sec.
5. Add cake flour into hot oil and stir till mixture is smooth.
6. Transfer cooked dough into a bigger bowl and stir in orange juice and zest, mix till mixture is smooth.
7. Add in egg yolk and egg one at a time and mix till smooth batter.
8. In a clean mixing bowl whisk egg whites till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/3 of the meringue into egg batter and mix till combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
13.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 30mins. (Adjust oven temperature according to your house oven heating power.)
14.Remove cake tin from oven, leave cake cool in tin for 15mins.
15.Loosen side and remove cake from tin, leave it to cool on a wire rack.

Two Colour Sweet Potato Glutinous Rice Balls Soup (双色番署汤圆)

X'mas Honey Cookies

This post is linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

Recipe

Ingredients
110g unsalted butter
45g icing sugar
20g honey
60g self-rising flour
120g plain flour
1tbsp corn flour
1/4tsp salt

Steps:
1. Preheat oven at 160C.
2. Cream butter and icing sugar until light and fluffy.
3. Add honey and beat until well combined.
4. Sift all the flours and salt together.
5. Fold in flour mixture into Step 3 to form a soft dough.
6. Wrap up dough and rest in the fridge for 15mins.
7. Roll out dough on a lightly floured surface.
8. Dust cookie cutter with some flour and cut out cookies dough.
9. Place cookies dough on a greased tray.
10.Place stencil on cookies dough.
11.With a clean small paint brush, dip into cocoa powder and brush it on the stencil lightly and slowly.
12.Once complete, bake cookies dough in a preheated oven for 12-15mins until slightly firm. (Adjust oven temperature accordingly. Honey was used so cookies will be in darker brown.)
13.Cool on wire rack and store in an airtight containers.

Strawberry Yogurt Cake

This post is linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


Recipe

Ingredients
125g strawberry yogurt
3tbsp veg. oil
40g cake flour
10g corn flour
3 egg yolk

3 egg white
55g caster sugar

Steps:

1. Preheat oven to 175C.
2. Line base of a 6 inches round loose base pan with grease proof paper.
3. Wrap tin base and surrounding with foil, set aside.
4. In a big mixing bowl, mix yogurt and oil together.
5. Sift in cake flour and corn flour together and mix till smooth.
6. Add in egg yolk and mix till smooth batter.
7. In a clean mixing bowl whisk egg whites till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/3 of the meringue into egg batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
12.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 25mins. (Adjust oven temperature according to your house oven heating power.)
15.Remove cake tin from oven, loosen side and remove cake from tin.
16.Leave it to cool on a wire rack.

Checkerboard Cookies

Recipe

Ingredients
Plain dough:
80g unsalted butter (cold butter)
60g icing sugar
1/4tsp salt
20g egg
1/4tsp vanilla paste
130g plain flour
15g corn flour

Cocoa dough:
80g unsalted butter (cold butter)
60g icing sugar
1/4tsp salt
20g egg
110g plain flour
20g corn flour
15g cocoa powder

Steps:
Plain dough:
1. Sift flour, salt and corn flour together, set aside.
2. Cream butter and icing sugar until light and fluffy.
3. Slowly beat in egg until well combined.
4. Fold in flour mixture into Step 3 and mix to form a soft dough.
5. Wrap up dough and rest in fridge for half an hour.

Cocoa dough:
1. Sift flour, cocoa powder salt and corn flour together, set aside.
2. Cream butter and icing sugar until light and fluffy.
3. Slowly beat in egg until well combined.
4. Fold in flour mixture into Step 3 and mix to form a soft dough.
5. Wrap up dough and rest in fridge for half an hour.

Assemble:
1. Remove both dough from fridge and place each of them on a grease proof paper. (floured grease proof paper)
2. Roll it individually into rectanglar about 0.5cm thick, try to shape both dough about the same size.
3. Transfer plain dough onto cocoa dough by flipping the grease proof paper which has the roll out plain dough.
4. With a rolling pin, roll it slightly to make them stick together.
5. Wrap up the cookies dough and chill in the fridge for an hour till harden.
6. Remove cookies dough and cut into long strip of the same thickness.
7. Arrange them as you prefer.
8. Wrap up the cookies dough again and chill in the fridge for an hour till harden.
9. Remove cookies dough and cut into slices about 0.4cm thick.
10.Preheat oven to 180C.
11.Arrange cookies dough on a greased tray.
12.Bake in a preheated oven for 12-14mins until slightly firm.
13.Cool cookies on wire rack and store in an airtight containers.

Cranberry Hazelnut Shortbread Cookies

Recipe

Ingredients
80g unsalted butter (cold butter)
50g icing sugar
1/4tsp salt
20g egg
110g plain flour
15g corn flour
20g ground hazelnut
40g cranberry


Steps:
1. Sift flour, salt and corn flour together.
2. Mix ground hazelnut and cranberry into flour mixture and set aside.
3. Cream butter and icing sugar until light and fluffy.
4. Slowly beat in egg until well combined.
5. Fold in flour mixture into Step 4 and mix to form a soft dough.
5. Place dough onto a plastic wrap, shape into a long square block.
6. Wrap it up and rest in fridge for an hour till it harden.
7. Preheat oven at 180C.
8. Remove cookies dough from fridge, remove plastic wrap and cut into thin slice about 0.3cm thick.
9. Arrange cookies dough on a greased tray.
10.Bake in a preheated oven for 12-15mins until slightly firm.
11.Cool cookies on wire rack and store in an airtight containers.