Post by SeaDragon on Dec 17, 2017 17:10:38 GMT 10
Cookies for a festive season
By Amy Beh (circa 1996)
COOKIES are a part of any celebration. With the festive season round the corner, housewives will no doubt be busy baking cookies to fill the cookie jars. I'll be as busy as a bee in the kitchen churning out my favourite cookies for friends and relatives this coming Chinese New Year.
Do try my recipes. I hope you and your guests will enjoy them.
Spiced Almond Cookies
Ingredients:
200g butter
100g castor sugar
1 egg (lightly beaten)
4 tbsp orange juice
1 tsp grated orange rind
Sift these ingredients:
275g flour
1 1/2 tsp mixed spice
1 tbsp rice flour
1 tbsp cornflour
1 egg white
almonds (halved)
Method:
CREAM butter and sugar until smooth and soft. Beat in eggs and orange rind. Continue to cream until light. Add the orange juice and stir in the sifted flour and mix until well blended.
Put mixture into a cookie press and pipe out florets. Place half an almond slice on top.
Bake in a preheated oven of 175°C for 15 minutes or until golden. Remove from the oven and leave to cool.
Choco-Chips Pecan Crisp
Ingredients:
125g butter
1 tsp vanilla essence
100g brown sugar
1 tbsp golden syrup
2 tbsp beaten egg yolk
Sift these ingredients:
100g self-raising flour
100g plain flour
1 tbsp rice flour
50g chocolate chips
100g pecan nuts
Method:
BEAT butter, essence, sugar and golden syrup and egg yolk with an electric mixer until light and fluffy. Stir in sifted flours. Add in chocolate chips.
Roll 1 tbsp of mixture into a ball and place on a greased tray. Flatten slightly with a fork and add half a pecan nut.
Bake in a preheated oven of 180°C for about 14 minutes or till golden. Cool on wire racks then store in air-tight cookie jars.
Pineapple Poppyseed Rolls
Ingredients:
Pastry:
125g butter
75g icing sugar
1 egg
1 tsp grated lemon rind
1 tsp lemon juice
Sift these ingredients:
260g flour
1 tbsp cornflour
1 tbsp rice flour
1/4 tsp salt
1 tbsp poppy seeds
Lightly beaten to glaze:
1 egg yolk
I tsp condensed milk
Filling:
700g grated pineapple
325g sugar
1/2 tsp pineapple essence
2 tbsp chopped red cherries
Method:
Filling:
PLACE grated pineapple and the remaining ingredients, except the red cherries, in a small saucepan. Cook over a gentle heat; keep stirring all the time for about 30 minutes until mixture thickens. Add in the chopped red cherries. Stir well. Set aside to cool.
Pastry:
CREAM butter, sugar and egg until light. Add in grated lemon rind and lemon juice and continue to beat until fluffy.
Add in sifted ingredients and mix to a firm dough. Roll out dough with a serrated roller and cut into long strips.
Add in filling and roll up Swiss roll style. Slice into 2cm pieces. Place the rolls on greased trays. Brush with egg glaze and sprinkle with poppy seeds. Bake in preheated oven at 180°C for 20 minutes or until light golden.
Mocha Walnut Hearts
Ingredients:
125g butter
100g sugar
2 tbsp yoghurt
1 tsp vanilla essence
1/2 tsp coffee essence
1/4 tsp cocoa essence
1 tsp instant coffee powder
75g walnuts (chopped coarsely)
Sift these ingredients:
250g flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
Method:
CREAM butter and sugar until light and creamy, then add in all the essences. Add yoghurt and continue to beat for a minute.
Stir in chopped walnuts and sifted flour and combine well. Place dough in between two plastic sheets and roll out to half a cm thick. Cut out with a cookie cutter and place them on greased trays.
Bake in a pre-heated oven of 180°C for 15 minutes or until firm. Leave to cool for 1 minute on the tray before transferring to wire racks to cool completely.
Mixed Cereal And Nut Diamond Cookies
Ingredients:
150g butter/margarine
100g sugar
1 small egg (lightly beaten)
1 tsp vanilla essence
100g plain flour
100g Nestum cereal
25g golden raisins (chopped coarsely)
40g cashewnuts (chopped coarsely)
1 egg white (lightly beaten)
Red cherries (halved)
Cornflakes (crushed)
Method:
BEAT butter, essence, sugar and egg in a small bowl with an electric mixer until light and fluffy.
Stir in flour, Nestum cereal, raisins and cashewnuts and mix well. Roll out mixture between two plastic sheets. Cut into diamond shapes. Brush lightly with egg white, place a halved cherry in the centre and spread some crushed cornflakes around.
Bake in a preheated oven of 170°C for 15-17 minutes or until well browned and cooked.
By Amy Beh (circa 1996)
COOKIES are a part of any celebration. With the festive season round the corner, housewives will no doubt be busy baking cookies to fill the cookie jars. I'll be as busy as a bee in the kitchen churning out my favourite cookies for friends and relatives this coming Chinese New Year.
Do try my recipes. I hope you and your guests will enjoy them.
Spiced Almond Cookies
Ingredients:
200g butter
100g castor sugar
1 egg (lightly beaten)
4 tbsp orange juice
1 tsp grated orange rind
Sift these ingredients:
275g flour
1 1/2 tsp mixed spice
1 tbsp rice flour
1 tbsp cornflour
1 egg white
almonds (halved)
Method:
CREAM butter and sugar until smooth and soft. Beat in eggs and orange rind. Continue to cream until light. Add the orange juice and stir in the sifted flour and mix until well blended.
Put mixture into a cookie press and pipe out florets. Place half an almond slice on top.
Bake in a preheated oven of 175°C for 15 minutes or until golden. Remove from the oven and leave to cool.
Choco-Chips Pecan Crisp
Ingredients:
125g butter
1 tsp vanilla essence
100g brown sugar
1 tbsp golden syrup
2 tbsp beaten egg yolk
Sift these ingredients:
100g self-raising flour
100g plain flour
1 tbsp rice flour
50g chocolate chips
100g pecan nuts
Method:
BEAT butter, essence, sugar and golden syrup and egg yolk with an electric mixer until light and fluffy. Stir in sifted flours. Add in chocolate chips.
Roll 1 tbsp of mixture into a ball and place on a greased tray. Flatten slightly with a fork and add half a pecan nut.
Bake in a preheated oven of 180°C for about 14 minutes or till golden. Cool on wire racks then store in air-tight cookie jars.
Pineapple Poppyseed Rolls
Ingredients:
Pastry:
125g butter
75g icing sugar
1 egg
1 tsp grated lemon rind
1 tsp lemon juice
Sift these ingredients:
260g flour
1 tbsp cornflour
1 tbsp rice flour
1/4 tsp salt
1 tbsp poppy seeds
Lightly beaten to glaze:
1 egg yolk
I tsp condensed milk
Filling:
700g grated pineapple
325g sugar
1/2 tsp pineapple essence
2 tbsp chopped red cherries
Method:
Filling:
PLACE grated pineapple and the remaining ingredients, except the red cherries, in a small saucepan. Cook over a gentle heat; keep stirring all the time for about 30 minutes until mixture thickens. Add in the chopped red cherries. Stir well. Set aside to cool.
Pastry:
CREAM butter, sugar and egg until light. Add in grated lemon rind and lemon juice and continue to beat until fluffy.
Add in sifted ingredients and mix to a firm dough. Roll out dough with a serrated roller and cut into long strips.
Add in filling and roll up Swiss roll style. Slice into 2cm pieces. Place the rolls on greased trays. Brush with egg glaze and sprinkle with poppy seeds. Bake in preheated oven at 180°C for 20 minutes or until light golden.
Mocha Walnut Hearts
Ingredients:
125g butter
100g sugar
2 tbsp yoghurt
1 tsp vanilla essence
1/2 tsp coffee essence
1/4 tsp cocoa essence
1 tsp instant coffee powder
75g walnuts (chopped coarsely)
Sift these ingredients:
250g flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
Method:
CREAM butter and sugar until light and creamy, then add in all the essences. Add yoghurt and continue to beat for a minute.
Stir in chopped walnuts and sifted flour and combine well. Place dough in between two plastic sheets and roll out to half a cm thick. Cut out with a cookie cutter and place them on greased trays.
Bake in a pre-heated oven of 180°C for 15 minutes or until firm. Leave to cool for 1 minute on the tray before transferring to wire racks to cool completely.
Mixed Cereal And Nut Diamond Cookies
Ingredients:
150g butter/margarine
100g sugar
1 small egg (lightly beaten)
1 tsp vanilla essence
100g plain flour
100g Nestum cereal
25g golden raisins (chopped coarsely)
40g cashewnuts (chopped coarsely)
1 egg white (lightly beaten)
Red cherries (halved)
Cornflakes (crushed)
Method:
BEAT butter, essence, sugar and egg in a small bowl with an electric mixer until light and fluffy.
Stir in flour, Nestum cereal, raisins and cashewnuts and mix well. Roll out mixture between two plastic sheets. Cut into diamond shapes. Brush lightly with egg white, place a halved cherry in the centre and spread some crushed cornflakes around.
Bake in a preheated oven of 170°C for 15-17 minutes or until well browned and cooked.