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Easy Cookies: How to make Jumbles
April 21, 2017
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jumbles

Some people called this cookie Jumbles or Jumballs but that doesn’t matter as long as they are edible and attracts kids attention easily.

 

Jumbles are cookies semi pastries , that looked alike bread but taste alike cookie at the same time.

They are commonly sold in England bakeries and even here in Asian countries to accommodate different customer demands.

 

Jumbles are easily prepare and could last for days which is the reason why these cookies had became popular amond travelers and campers. Initially, Jumbles were created in the olden times because the density of the pastry was firm and quite hard. SOme people say that Jumbles could store up for months without becoming stale, if store in airtight container and away from hot sun. They are similar to French Breads, very filling and lasting.

 

In order to make Jumbles, the ingredients required are basic pastry ingredients; namely:

Flour

Eggs

Sugar

Vanilla essence

Caraway seeds

Cinnamon powder

 

 

Jumbles are usually twisted and turn into different shapes such as a twist of knot, a triangular or star shape before baking.

 

I guess that it was named “Jumble” because the shape of this pastry are all jumbled up too.

 

Jumbles are ideal for kid’s packed lunch box meal, a picnic trip, when travelling outstation or abroad for a period of time and camping trips.

You could save a lot of money of food while Jumbles are easily to bring along in bagpacks.

If you are sick and tired of the boring Jumbles, toss in different flavors into the batter before baking.

 

 

Jumbles

 

Ingredients

  • 150g butter
  • 150g castor sugar
  • 1 egg-beaten ( Grade A)
  • 225g self raising flour
  • 55g ground almonds
  • 1 lemon- grated rinds

 

Glazing

  • Some honey
  • 3 tbsp brown sugar

 

 

Method to prepare

  • In a mixing bowl, beat the butter and sugar until creamy.
  • Gradually beat in the egg.
  • Next, sieve in the self raising flour.
  • Then, pour in the almond powder and lemon rinds.
  • Mix well to form a firm dough.
  • Wrap in dough with plastic clig wrap, chill in the fridge for 1 hour
  • Preheat the oven to 180C.
  • Grease the baking tray with a little butter.
  • Divide dough into 20 pieces.
  • Roll each dough into long strips and then twist into any shape that you desire.
  • Glaze the top of each Jumble with honey and sprinkle a little brown sugar on top.
  • Bake in the oven for 30-45minutes until goldden browned.
  • Allow to cool off before store in airtight container.

 

Tips:

You can make alphabets Jumbles such as letter C or S by shorten the length of the dough strips.

Then, you can produce approximately 35 Jumbles .

 

To make your Jumbles to last longer, skip off the honey and brown sugar glazing.

 

To make more appetizing Jumbles, you add sprinkle caraway seeds , Black sesame seeds or cinnamon powder after you had glazed with honey on top.

 

Make Jumbles in batches so that you can freeze the dough in the freezer for later use.

Thaw the Jumble dough before baking in the oven.

 

Extremely suitable for breakfast or lunch meals.

Written by peachpurple

http://literacybase.com/register/?mref=peachpurple

 

Photo taken by pixabay

Article checked by plagium

 

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Currant and lemon cookies

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Homemade Cookies: Crispy Florentine Cookies
February 9, 2017
1
Florentins

Florentine cookies are alike Almond Slices, thin and crispy cookies that even adults would not like to miss for teatime snacks.

 

Originally, Florentine cookies is an European cookie where dark chocolates is mixed with chopped candied assorted cherries and mixed candied fruits plus sultanas for a wide variety of dried fruits.

Slices of almonds are toasted, not chopped because you need to leave the big slices of almonds to be seen among the chopped candied fruits.

These almonds give the crunchy and chewy bites of the Florentine cookie texture, couldn’t resist one cookie after another piece.

 

Ever notice that the main ingredients ; sugar, butter and self raising flour measurements are at the minimum amount?

Yes, you have to reduce the amount inorder to produce light and thin cookies .

In addition, the thinner the batter, the cookies baked faster and crisper.

If the main ingredients are in large amount, it will induce thick cookie texture.

Hence, the chopped mixed fruits may turn out soggy and wet texture.

 

I had added thick cream into the batter but if you do not have it in hand, you can replace it with original yogurt or simply leave it out of this recipe.

A lemon rind is grated while the lemon juice is squeezed out while filtered with a siever.

If you do not have lemon in hand, replace it with fresh orange juice instead.

I love the sweet and sour taste mixture of this cookie which is extremely exciting and super tasty.

 

You may notice that the Florentine batter is thick and goey but it is alright because the cookie batter becomes thin when bake later.

It will spread out easily, thinner slice makes a perfect cookie for crunchy, crispy bites that is addicting for both kids and adults.

 

 

 

Florentines Cookies

 

Ingredients:

  • 55g unsalted butter
  • 85ml thick cream
  • 85g icing sugar
  • 1 lemon rind grated
  • 1 tsp lemon juice
  • 55g self raising flour-sieved
  • 85g roasted almond slices
  • 115g mixed candy fruits-chopped
  • 55g red cherries-chopped
  • 25g black currants/sultanas/raisins
  • 25g green cherries-chopped
  • Honey for glazing

 

 

How to bake Florentine Cookies

  • Preheat oven to 180C
  • Grease baking sheet.
  • In a saucepan, cream butter, cream, sugar, lemon rind and juice.
  • Stir the ingredients over low heat until dissolved.
  • Remove from the heat.
  • In a big mixing bowl, sieve in flour, pour in toasted almonds, chopped mixed candied fruits, red cherries ,green cherries and sultanas.
  • Pour in the cooled diluted mixture into the dry ingredients.
  • Mix well until all ingredients are combined.
  • Then, drop teaspoonful of Florentine batter onto the greased baking sheet.
  • Allow spacing between each cookie for spreading.
  • Use a fork, dust with a little flour, flatten each Florentine batter into a circle.
  • Bake in oven for 20min until light golden brown.
  • Glaze the surface with a little honey, further bake for 10min.
  • Remove the Florentine cookies from the oven.
  • Leave on the wired rack to cool off before storing into air tight container.
  • Separate each layer of cookies of baking sheet so that the cookies don’t stick to each other.

 

Written by peachpurple

Photo taken by wikipedia

This article has been checked by plagium

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Linzer Hearts Cookie for Valentine’s Day
February 8, 2017
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linzer

Valentines Day is just around the corner.

 

Are you making plans of buying sweet cookies or chocolates for your love ones?

How about making your very own homemade Linzer Heart Cookies for him (or her) instead of forking out money for this special holiday.

As you know on Valentine’s Day, majority of the gift shops, florist, bakery shops and chocolate shops are hiking up the prices in order to earn huge profits for Valentine’s Day.

You don’t have to be a professional baker to make some homemade heart cookies for your dear ones.

Even a novice homemaker like me who often had encountered many failures in baking cookies had improved my skills over the time.

Linzer Heart cookies is one of my favorite jam cookies where you can choose raspberry or strawberry jam of your choice.

Cookies are easy to bake because as long as you follow the measurement for each of the ingredients, you will definitely not go wrong with producing lovely, fragrant cookies.

 

Almond essence is required to enhance the almond fragrance for the batter, where you can buy a small bottle of almond essence for $1 at any supermarket under the bakery department.

As for the flour, you can choose either wheatflour, plain flour or self raising flour wherever is available in hand.

However, do remember to add in another 1tsp of baking powder if you are planning to use plain flour for your cookies.

Self raising flour need not to because it has the baking powder in the content itself.

The most difficult and troublesome part is stamping out the smaller heart shape for the cookies.

Firstly, you need to stamp 40 pieces of large heart shape cookie dough.

Set 20 pieces aside.

Then for the other 20 pieces , use a smaller heart shape cookie cutter to stamp out of a smaller heart.

This smaller heart form an outline of the previous 20 pieces of heart cookies, as you can see in the picture.

That is the only troublesome task.

 

Linzer Hearts Recipe

 

Ingredients:

  • 4oz unsalted butter
  • 2 oz castor white sugar
  • 1egg beaten
  • 1 tsp almond essence
  • 7oz self raising flour
  • 1oz corn flour
  • 1/2 tsp baking powder
  • 6 tbsp raspberry or strawberry jam
  • Icing sugar for sifting

 

Method of baking:

  • In a bowl, beat butter and sugar together until creamy.
  • Gradually, beat in egg and then beat in the almond essence.
  • Sift in the plain flour, cornflour and baking powder into the same bowl.
  • Stir the ingredients together with a stainless spoon.
  • Then work by hand by kneading into a soft dough.
  • Cover the bowl with a plastic wrap. Chill in the fridge for 30min.
  • Preheat oven to 180C.
  • Line a baking sheet onto the baking tray.
  • Grease a little butter over the baking sheet.
  • Now, remove the chilled dough from the fridge.
  • Sprinkle some flour over a flat surface ( chopping board).
  • Roll out the dough to 1/2 inch thickness.
  • Use a large stamp cookie cutter to stamp out the heart cookies.
  • Then, use a smaller cookie cutter to stamp out smaller hearts from the centre.
  • Hence you will have the outline of the heart for the cookies.
  • Place the smaller outline heart on top of the large heart cookie.
  • Re knead and roll again the remainder trimmings.
  • Then, stamp out more smaller hearts for the rest of the large heart cookies.
  • Transfer all the ready heart cookies to the baking sheet.
  • Bake in the oven for 20min until golden brown and crisp.
  • Spoon some raspberry or strawberry jam into the hole of the heart cookies.
  • Then, dust the icing sugar over the outline of the hearts.
  • Leave the jam to set before storing into the airtight container.

 

Makes around 20-30 hearts depending on the size.

 

 

Written by peachpurple

Photo taken by pixabay

 

More cookies recipes written by peachpurple

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Homebaked Tidbits: Cornflakes Almond Slices
January 24, 2017
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060920134396

I love snacking on tidbits when I watch my Korean dramas online.

 

However, not all tidbits are healthy especially those packed chips and granola bars sold in the hypermarket.

It is either overloaded with sucrose, sweeteners or salt.

Homebaked tidbits would be healthy as you can control the amount of sugar and salt which is why I had decided to search for Corn Flakes Almond Slices that had caught my attention when I was passing by a bakery shop.

 

Almond Slices are alike granola bars, a mixture of sticky goey finger bars with assorted nuts and fruity chips.

In my recipe, I had added chopped red cherries and sultanas which were roughly a handful and mixed with toasted almonds which are coarsely chopped.

These fruity and nutty ingredients are packed with fibre or you can add in some other dried fruits such as almonds, pineapples, mangoes or lemons.

Although granola bars are chunky and sticky, Almond Slices are on the healthy side, less sugar, more eggs to combine the ingredients well and I even added crushed corn flakes for more iron and fibre.

If you are out of corn flakes, you can add in Instant Oats or Nestum for a change.

However, remember to blend them in a food processor to turn them into fine texture.

As for the flour, you could use the usual plain flour, wheat flour or almond flour, whichever that you have in hand.

If you are using self raising flour, leave out the baking powder.

Remember to sieve the flour and baking powder before you start using them in order to ensure there aren’t any bits and harden flour in the batter.

In addition sieving helps to lighten the Almond Slices and gives a chewy, crunchier bites.

Do not use margarine for your cookies and cakes because it is high in fat content.

I usually use unsalted butter to omit the salt in my cookies.

You can melt the butter buy cutting them into small cubes as it melts easier.

Otherwise, leave them at the room temperature to thaw the butter.

Buy raw almonds from the shop, which is much cheaper than roasted ones.

Place the raw almonds onto the tray in the oven and toast them for 5-10 min.

Do not toast until they turned brownish, just light crispy will do.

Chop them with a kitchen knife or place them into a zip lock bag, crush them with a fist.

As for the corn flakes, remember to buy non-sugar coated , the original flavor is the best bet.

Do enjoy this recipe and have a healthy snack , anytime, any day!

 

 

Corn Flakes Almond Slices recipe

 

Ingredients:

  • 80g plain flour
  • 1 tsp baking powder
  • 1 cup corn flakes-crushed finely
  • 3 eggs
  • 180g castor sugar
  • 2 tsp vanilla essence
  • 200g butter-melted
  • 100g sliced almonds-toasted
  • Some chopped red cherries, sultanas and coarsely chopped almonds

 

 

How to make Corn Flakes ALmond Slices

 

  • Sift flour and baking powder together in a bowl.
  • Pour in vanilla essence and beat in eggs one at a time , after beating each interval.
  • Add in sugar, keep beating until sugar dissolves. You can try touching the batter, if it is sandy, that means the sugar is still there.
  • Add in melted butter, keep beating.
  • Fold in the corn flakes mixture and almond slices, mix well.
  • The batter should be sticky and goey.
  • Line a rectangular or square baking tray with foil. Grease llightly.
  • Spread the batter thinly onto the tray. Even the surface with a butter knife.
  • Sprinkle chopped red cherries, sultanas and more coarsely chopped almonds over the top.
  • Bake at 180C for 25-30min or until the surface turned golden brownish.
  • Leave to cool before cut into rectangular slices.
  • Keep in an airtight container. Use a baking sheet to separate each layers so that the almond slices do to stick to each other.
  • Makes around 20 slices.

 

 

A great snacking treat for kids and packed school lunch box.

 

written by peachpurple

picture by peachpurple

more recipes written by peachpurple

 

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Christmas Cookies: Raisin Rock Cookies
December 27, 2016
0
cookie2

It had been ages since I baked cookies with raisins.

Since Christmas Day is just around the corner, I decided to bring out my old recipe scrapbook which is packed with newspaper cutting recipes, magazine recipes and some of those recipes shared by my friends.

One of my best cookies is Raisin Rocky Cookies that I loved very much, my kids do too.

We are cookie monsters.

Cookie recipes are easy to bake and you don’t have to be an expert of this.

Even a new beginner like me, who was self-taught to bake cookies from scratch, directly online without my mom’s guidance ( because my mom is only good at Nyonya spicy food, not in baking!), I found that it took a lot of patience and to make changes to your recipe ingredients’ measurement in order to bake perfect cookies.

These Raisin Rock Cookies are NOT as hard as rocks at all.
Instead, they are crunchy and brittle easily once you take a bite into them.
Honestly, I even just pop in the rockies into my mouth and they melted alike Melt-in-the-mouth butter cookies!
What you need

# Brown sugar- Actually, the original recipe calls for white sugar only but I decided to break it into 2 types of sugar to reduce the sweetness. Brown sugar or palm sugar makes your rock cookies turn brownish and it is less calories plus less sweetness. Don’t indulge too much sugar into your cookies because it is not healthy for your kids to get diabetes that early.
# Raisins- You can either choose raisins or sultanas but remember they should be seedless. There are 2 types of raisins; Black or Yellow, that doesn’ t really matter! Chop them if you find the raisins too big for your kids. Also, remember to put the raisins in a ziplock bag, pour in the baking powder, seal it and start shaking the ziplock bag to mix them up. Baking powder helps the raisins to stay on top instead of sinking down into the batter.

#Eggyolk

I had used Grade A eggs for all my baking purpose. Grade A eggs are bigger in size and the egg yolk is round, doesn’t break easily. Eggyolk is used in this cookie recipe is order to grab hold the flour and butter mixture together. In addition, it makes the cookie crunchy, not hard as a rock. It gives the yellowish color that blended well with brown sugar color.

So, let’s get baking now for this Christmas Day,happy Holidays!!!
Raisin Rock Cookies
Ingredients:

150g unsalted butter
70g brown sugar
50g white fine sugar
1 egg yolk
1 tsp vanilla essence
400g self raising flour
1/2 cup raisins mix with 1 tsp baking powder
Method of baking:

1)In a mixing bowl, cream the butter together with the brown and white sugars together.
2)Cream until pale and creamy.
3)Add the vanilla essence and egg yolk, beat until well mixed.
4)Sieve in the self raising flour into the butter mixture.
5)Toss in the raisins, stir the batter well.
6)Use your hands, knead the batter lightly until you get a soft dough.
7)Scoop up 1 tbsp of cookie dough, transfer it onto a lightly greased baking sheet on the cookie tray.
8)These cookie batter may looked alike little rocks.
9)Allow the cookies for spreading. Hence, don’t put the cookies too near to each other, leave at least 1 finger spacing.
10)Bake in the oven at 180C for 20min until crisp and brownish.
11)A little burnt bottom is OK.

Makes around 50-60 rockies

 

photo belongs to peachpurple

 

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Cashew nut cookies

Vegetarian Cookie: Eggless Chocolate Chip Pumpkin Cookies
December 27, 2016
0
Pumpkin chochip eggless

I am a cookie fanatic, always yearning to learn new cookie recipes online which had helped me to improve over the time.

One of the most wanted cookie that I had wanted to try out is Eggless Pumpkin Chocolate Chip Cookies.

As the name of the cookie says, it is totally EGGLESS, no eggs, is it possible to bake a chewy cookie without eggs?

Yes, Pumpkin cookies had became one of my latest addition and it fits perfectly well for this Christmas Day.

Do you know that cookies need not have to be served on festive seasons?

I mean, you can have cookies every other day or when you are in the mood of dunking cookies into hot cocoa.

Although Eggless Pumpkin Chocolate Chip Cookies are eggless, surprisingly, they are not hard as rocks at all.

Instead, these eggless cookies are chewy and the express pumpkin taste was aromatic, especially the spices added brought out a delightful tangy flavor.

 

How to prepare pumpkin puree

There are 2 ways to prepare this fibre packed puree;

– buy a pumpkin puree ready-made in a can

– homemade pumpkin puree

 

I would strongly recommend you to make a homemade pumpkin puree because it is easy to prepare and super tasty compare to store bought type.

Here are the steps which I had simplified:

  • Cut off the hard pumpkin skin.
  • Cut the the pumpkin flesh into large pieces
  • Bring a pot of water to boil
  • Toss in all the pumpkin pieces
  • Boil until the pumpkin flesh turned soft.
  • Use a fork to poke into the pumpkins. If they break easily, the pumpkins had been softened.
  • Place the soft pumpkin flesh onto a flat plate.
  • Use the back of a stainless steel fork to mash the pumpkins into puree.
  • Alternatively, you can blend them in a food processor too.
  • Do not add sugar into the pumpkin water because they are naturally sweet.
  • You can also keep the naturally sweet pumpkin water for a drink later.

 

 

Eggless Pumpkin Chocolate Chip Cookies

 

Ingredients:

  • 110g butter
  • 110 white fine sugar / icing sugar
  • 1 cup pumpkin puree ( approximately 110g)
  • 1 tsp vanilla essence
  • 220g plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup chocolate chips

 

Method of baking cookies:

  • Cream butter and sugar until creamy. You can use a stainless steel fork to beat the 2 ingredients without using a cake mixer.
  • Add in pumpkin puree into the butter mixture. Stir a bit and pour in the vanilla essence. Mix well again.
  • Ensure that the pumpkin puree in diluted into the butter mixture, no lumps.
  • Sieve in the plain flour with baking powder and cinnamon powder into the cookie dough.
  • Beat again.
  • Fold in chocolate chips, stir again.
  • The cookie dough should be sticky.
  • Prepare a cookie tray with baking sheet, lightly greased with butter.
  • Scoop up a teaspoonful of cookie dough onto the cookie tray.
  • Allow some spacing in between each cookie. At least 1 finger space.
  • Bake for 15-20min until the cookie turn brownish.
  • Remove from the oven, transfer to a wire rack to cool off before storing them into the cookie jar.

 

Yield: 60 pieces

 

Photo belongs to peachpurple

 

More cookie recipes :

 

Sweetheart Cookies

Walnut cookies

Cashew nut cookies

 

Ginger Slices Cookies for Christmas
December 18, 2016
0
Ginger Slices Cookies for Christmas

Christmas Day is just around the corner.

I am very much looking forward to see my kids happy faces during this festive season.

They love Christmas cookies and cakes which are home baked by me.

I started to bake my own cookies and cakes after I had started to learn baking from scratch, right from the online websites.

It was easy at first, with numerous of failures where the cookies burnt, turned as as a rocks but I never gave up baking until I found out the reasons behind my cookies failures.

 

Now, there is one cookie that I had never tried before which is Ginger Slices cookies.

Yes, I had baked Gingerbreadman cookies but Ginger Slices are a little bit different from the normal cookies.

These slices are thicker, bulkier and much chewy than the Gingerbreadman.

It contains more flour, less sugar, absolutely no cinnamon powder nor molasses and required an egg which Gingerbreadman cookies doesn’t needed any.

 

If you are out of ginger powder, fear not!

All you need to do is : ( choose either one option)

  1. roughly chop 2 slices of young ginger into mince
  2. Squeeze out 1 tbsp of ginger juice
  3. Chop 1 tsp of ginger candy

 

This Ginger Slices cookies had amazed me by far.

It had became one of my favorite Christmas Cookies since it is easy to bake and I don’t need any cookie cutter either.

You could either use a small rice bowl to stamp out the cookie shape or use a knife to cut out squares or rectangular shapes, whatever shapes you desire.

The best thing is the thickness of the cookies are sufficient to satisfy any kids hunger pangs, very filling and chewy indeed.

I am sure that if you add in extra raisins or roast chop nuts would bring in extra flavor and crunchy bites to these ginger cookies too.

Have fun baking!

 

 

 

Ginger Slices Cookies

Ingredients:

  • 150g salted butter-diced
  • 100g fine white sugar
  • 1 egg
  • 1 tsp ginger powder
  • 300g plain flour
  • 1 tsp baking powder
  • 1 egg yolk-beaten with 2 tbsp of water

 

Method of baking:

 

  • Cream the diced butter with sugar , egg and ginger powder in a big mixing bowl.
  • Sieve in plain flour and baking powder into the butter dough
  • Beat the cookie batter well.
  • The dough may turn out smooth and soft.
  • Wrap up the soft dough into a plastic cling wrap.
  • Chill in the fridge for 30min to 1 hour.
  • Divide the dough into 2 -3 portions for easy handling
  • Lightly spread plain flour over the chopping board or flat surface.
  • Roll out each dough onto the floured surface, about 5mm thickness.
  • Cut out the ginger slices into squares or round shapes.
  • You can use a small rice bowl, turn it upside down, stamp it out.
  • Place the ginger slices onto lightly greased baking sheet on the cookie tray.
  • Brush each ginger slices with egg yolk for the golden shiny appearance.
  • Bake in the oven for 180C for 20min or until golden brown.
  • It is allright if the bottom ginger slice cookies are a little burnt.
  • Remove the cookies with a palette knife and cool completely on the wire rack before storing in the container.
  • Make sure the container is tight.
  • These cookies could be kept for a week.

 

Yield: 20 cookies

 

photo belongs to peachpurple

 

 

More cookies here:

Currant lemon cookies

Cashewnut cookies

Walnut biscuits

Cheese Heart Cookies for CHristmas Day
December 15, 2016
0
Cheese Heart Cookies for CHristmas Day

Christmas is around the corner, get ready to bake a huge batch of Cheese Heart Cookies for your little ones and friends to enjoy this joyful festival.

You will be amazed that Cheese Heart Cookies are SO TASTY and CHEESY, super delicious for kids and mice!

 

Recently, my best friend had just shared with me her Cheese Heart Cookies at Whatsapp, she showed me her cookie photos which looked so tempting that I couldn’t resist either.

 

How to bake Cheese Heart Cookies

Initially, I thought that this cookie is alike any normal Cheese cookies , you know just use the normal cookie batter , add in a cupful of grated cheese would do.

Nope, this Cheese Heart Cookies are exceptionally different from others!

Yes, you need at least 1 cup of grated cheese from cheddar cheese or Parmesan cheese.

Perhaps you wouldn’t want your kids to indulge to much sweet thing in this cookie, you could reduce the grated cheese into half and add in 1 tablespoon of honey instead.

You may notice that no sugar is involve at all because cheese is naturally sweet already.

 

In addition, you will need a little paprika, but it is optional.

However, mustard is a MUSt to produce a little soury taste.

If you use yellow mustard from the bottle, add it in when you mix butter and cheese together. It will help to combine the butter mixture and the dry ingredients well.

Glazing cookies with beaten egg helps to produce the golden effect onto them, golden brown and shiny cookies.

Additional grated cheese and toasted sesame seeds are extra decorative ingredients but the next time I decide to bake these cookies again, I would exclude the grated cheese on the decorative side.

Too much cheese already!

Cheese Heart Cookies Recipe

 

Ingredients

-125g salted butter

-100g grated cheese ( roughly 1 cup)

 

 

Sieved together these ingredients

-200g self raising flour

-1/2 tsp paprika

-1 egg

-1 tsp mustard powder

 

 

Glazing

-1 beaten egg

-1/2 cup grated cheese for decoration ( cheddar or Parmesan cheese)

-1/2 cup white toasted sesame seeds for decoration

 

Method of baking Cheese Heart Cookies

 

  • Cream salted butter for a minute.
  • Add in grated cheese and egg. Beat with a fork until light and creamy.
  • Add in mustard, sifted flour and paprika.
  • Mix together to form a soft dough.
  • Wrap the dough in a cling plastic wrap and chill in the fridge for 20-30min until firm.
  • On a floured flat surface ( I used to work my cookie dough on a chopping board), roll out the dough with the rolling pin. Make sure the rolling pin is dusted with flour too so that the dough doesn’t stick to it.
  • Roll the thickness of the dough 5mm thick.
  • Dip the heart cookie cutter to dip into the flour, stamp the heart cookies out.
  • Place the Cheese Hearts onto a lightly greased baking tray.
  • Brush the surface of the cookie dough with egg yolk to produce the golden brown effect.
  • Sprinkle with  grated cheese and toasted sesame seeds on top.
  • Bake in preheat oven at 180C for 20min until golden brown and crisp.

 

Yield: 50-60 pieces

Store in air tight container, could last up to 30 days.

 

More cookies and cakes recipes:

Chocolate chips and raisin muffins

Walnut biscuits

Cashewnut cookies

 

 

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Photo belonged to peachpurple

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Favorite Cookie Recipe: Chocolate Bean Oaties
November 9, 2016
2
Favorite Cookie Recipe: Chocolate Bean Oaties_How to bake_cook_make_recipe_ingredient

I wasn’t a fan of oats since childhood days.

 

Mom didn’t push me to have oatmeal daily but I started to developed the sudden liking on oats when I was pregnant with my first child.

 

I was recommended to try out oatmeal by the nurse in charge since she noticed that my cholesterol level was higher than expected.

 

She recommened that I should have a small bow of oatmeal with hot milk, sprinkle with chopped dried fruits or fresh fruits to blend off the tasteless oatmeal.

 

 

Reasons you should consume oats

 

You see, oats are nutritious and healthy fibre that helps to lower cholesterol level , best friend to your heart, fortified with calcium, vitamins and minerals that benefits young and old consumers.

 

Oats are high content complex of carbohydrates thatprovide you a longer and lasting ebergy than what or brown rice.

 

 

Adding oats to your recipes

 

Amazingly, oats are not just your regular breakfast ideas or hot beverages.

 

You can also add in quick cooking or instant oats into your bread, muffins, breads or cookies recipes.

 

In addition, I also add in 1/2 cup of oats into my Crispy Butter Prawn recipe which had attracted my kids liking instantly.

 

Besides that, you can add in oats into fritter batter recipes such as Banana Fritters, Vegetable Fritters or Prawn Fritters for more nutritional value.

 

 

How to prepare Chocolate Bean Oaties

 

Chocolate Bean Oaties as it name literally had explained, these cookies are made from the regular cookie ingredients such as plain flour, chocolate beans, butter, brown sugar, an egg and not forgeting quick cooking oats.

 

You can use instant oats if you do not have quick cooking oats in hand.

 

It doesn’t make much difference but I would recommend you to coarsely grind the coarse oats you used.

 

You may wonder why I had used brown sugar instead of the castor sugar in this recipe.

 

For your information 225g of brown sugar equals to 110g of white coarse or fine sugar.

 

However, I prefered to include brown sugar because it contains less sweetness and gives a beautiful brownish and crisp flavor to these Chocolate Bean Oaties.

 

Rest assure, too much sugar isn’t healthy for your kids either.

You might as well replace white sugar with icing sugar or honey with the same weight.

 

As for the oats, I can assure you that you would immediately fall in love with the crunchy and chewy bites of this cookie for sure!

 

It taste almost alike melt-in-the mouth cookies at first bite and gives a nice texture that crumbles easilyin your mouth!

 

How to make Chocolate Bean Oaties

 

Ingredients

 

-150g butter-cubes

-225g brown sugar

-1 Grade A egg

– 2 tbsp fresh milk / milk powder mix with water

 

Sifted ingredients

-135g plain flour

-1 tsp baking powder

-125g quick cooking oats

-175g chocolate beans / chocolate chunks

 

Method of baking

 

  • Line cookie tray with baking sheet, lightly greased with butter
  • In a big mixing bowl, cream butter and sugar until light and creamy for 8 min.
  • Beat in the egg and milk, a little at a time.
  • Stir in sifted dry ingredients and mix with a stainless steel fork until well combined.
  • Pour in quick cooking oats, fold in the chocolate beans and mix well.
  • Use a teaspoon to scoop up the cookie batter, about the size of a lime, place onto the cookie tray.
  • Lightly press with the back of a fork.
  • Allow some space in between the cookie batter to spread out when baking.
  • Otherwise the cookies would stick to each other.
  • Bake in preheated oven over 180C for 20 min ( the first batch), 15 min for the 2nd
  • When the cookies are baked, transfer them to a wire rack to cool completely before storing them into a plastic container.
  • Make sure the container lid is air tight in order to store the Chocolate Oat Beans longer.
  • Makes around 60 cookies, depending on the size.

 

 

More cookies and cakes you might like:

 Almond Marble Cake 

Currant and Lemon Cookies

Cashew Nut Cookies

 

 

Photo taken by peachpurple

 

 

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How to Make Crispy Rose Cookie
October 26, 2016
3
How to Make Crispy Rose Cookie

I remembered vividly when my mom took me and my brother to our Indian neighbor’s house for celelbrating Deepavali, we had enjoyed munching one of the cookies which they had shared with us.

 

I didn’t know the name of the cookie, but it was flower shape with many holes that look alike a beehive.

 

We called it “Flower Bee Cookie” because it does appear as the name we had created.

 

Every year when the festival of Deepavali is around the corner, if you are residing in Asian country, you may not missed these “Flower Bee Cookie” which is originally known as ROSE COOKIE sold in the market.

 

They are sold in tall plastic containers, stacked up to the brim, brownish and crispy that look so good to munch on.

 

Nowadays, ROSE COOKIES are sold with different additions. You can buy ROSE COOKIES coated with black sesame seeds, white sesame seeds and green tea flavor too.

 

 

 

The origin of ROSE COOKIE

This sweet flavor cookies which are fried to crisp were originally found in South India.

 

Rose cookies are known as Acchu Murukku in Tamil, which is locally known as “Rose Muruku” due to the resemble of the shape of rose flower.

 

How to prepare Rose Cookies

 

The basic ingredients used for making Rose Cookies are different from normal butter cookies.

 

 

You will need:

-Coconut milk

-Plain flour

-Rice flour

-Sugar

-Egg

-Oil for deep frying

 

 

 

Hence, you will notice that butter, vanilla essence and baking powder are excluded from this unique cookie.

 

Besides the ingredients, you will need to buy the Rose Cookie mould which you can buy at bakery shop or hypermarket .

 

The shape of the mould is similar to rose, with lots of holes. There is a long , thin steel stick that embedded to the side of the mould in order to hold the thin batter into the hot oil and remove it by shaking the batter loose.

 

Usually,the mould is made iron , coated with gold painting.

 

 

 

 

Rose Cookie Recipe

 

Ingredients:

– 1 cup coconut milk ( 200ml )

-1 cup plain flour

– 4 tbsp rice flour

– 4 tbsp castor sugar

– 1 egg beaten

– sufficient oil for deep frying

 

 

 

Method of making Rose Cookie

 

  • Extract 1 /4 fresh coconut milk with 200ml of water. Squeeze the grated coconut through a sieve.
  • Alternatively, you can buy 1 packet of coconut powder, mix with 200ml of warm milk but it won’t taste as sweet and aromatic as fresh coconut milk.
  • Sieve npth types of flour into a large bowl, add sugar and mix well.
  • Make a well in the centre, drop in the egg and half of the coconut milk. Mix to get a smooth batter.
  • Add the remaining coconut milk, beat the batter for 10min and let it rest for 30min.
  • Heat the oil in the wok for deep frying. Heat up the rose mould by dipping into the oil.
  • When both the oil and mould are hot ( smoke developing ), lift up the mould , shake away excess oil and dip into the batter until it almost reaches the top of the mould.
  • The mould should be evenly coated with a thin layer of batter.
  • Hold the mould in the hot oil and shake gently when the batter browns and hardens, so that it comes away from the mould easily.
  • Fry until rose cookie turns golden brown. Drain well and cool before storing in airtight container.

 

Makes around 10-20 rose cookies.

 

 

More cookies and cakes articles

Currant and Lemon Cookies

Cashew nut Cookies

Marble Cake with Almonds

 

Copyright allrights reserved by peachpurple

Photo belonged to peachpurple

Read more articles written by peachpurple HERE

Join LiteracyBase NOW and start sharing your

experience with us while earning money

 

 

photo taken by peachpurple