Sunday, February 22, 2015

Melt-in-mouth German Cookies

This year is Goat year and I saw many people doing cookies relating to it.  Someone share the link for the recipe of German cookies so I make it a try.  Is it cute? Haha!

Melt-in-mouth German Cookies

Ingredients (makes 60 pieces)

125g butter
40g icing sugar, sifted
125g potato starch
80g superfine flour (I use plain flour)
Sunflower seeds coated with chocolate
Chocolate chips


1. Beat butter and icing sugar till fluffy and lighter in colour.

2. Sift in potato starch and flour, mix to form a soft dough.

3. Roll into small balls, top (about 2cm in diameter), top with three sunflower seeds and two chocolate chips on the both sides. 

4. Bake in preheated oven at 170 deg C for 25 mins.

Recipe adapted from: Min's blog and Cook.Bake.Love
Huggy Bear Cookies

Saw someone in FB baking corner gp sharing the link of this cookies and it looks so cute!  So decided to give it a try.  Can't find same size bear cutter as the link, use a smaller bear to do it but the almond look a bit too big.  So my friend FM suggest me to try another cutter and it is so cute, haha!

  • 1 cup (226 grams) butter, softened
  • 1 cup (200 grams) granulated white sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tsp baking powder
  • 3 cups (420 grams) all-purpose flour
  • almonds and jumbo raisins  (I use almond)
  1. Preheat the oven to 350 °F (175 °C).
  2. In the bowl of your mixer cream butter and sugar until smooth.
  3. Beat in vanilla extract and egg.
  4. In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be rather stiff. If it becomes too stiff for your mixer, turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
  5. Divide into workable batches, roll out onto a floured surface into about ⅛ inch (0.3 cm) thickness.
  6. Cut out bear cookie shapes and place them on a cookie sheet that you've lined with parchment paper. Insert an almond or a raisin on top of each cookie.
  7. Fold the arms into a hugging position (press the arms firmer so they don't open while baking). You can use a wooden skewer to indent eyes and nose for each bear.
  8. Bake at 350 °F (175 °C) for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Sunday, February 15, 2015

2015 CNY Cookies - Hello Kitty Pineapple Tart

I seldom do wrap type pineapple tart till my friend share the link of Wen's delight. I tried to do it and get very good comment. Thanks Wen sharing the recipe and thanks FM gave me the idea of using Hello Kitty to make it. This year I did again and using own pineapple paste.

CNY Bakes - Golden Pineapple Balls

230g Butter - thawed for 15mins before beating.
35g Castor sugar
1tsp Icing sugar
2 Egg yolks
1tsp Vanilla
340g Top flour
25g Milk powder
500 Pineapple filling (I used more than this amount)
1 no Beaten egg for egg wash (remove 1 tbsp of white & add 2 drops of oil) - I omit the egg wash.

Preheat oven at 170-180 C. Line the baking tray.
1. Beat butter, sugar, icing sugar & vanilla.
2. Add in egg yolks till well mix.
3. Add in sifted flour & milk powder by using a spatular. (do not overmix)
4. Divide the pineapple filling into 7g balls.
5. Split the dough into 9g and wrap the filling.
6. Egg wash & bake on the line tray at 170-180C for 20 mins.

Thursday, February 5, 2015

2015 CNY Cookies - Kueh Bangkit

I don't eat Kueh Bangkit but every year will still do it.  Saw FB someone share using Hello kitty to make it so take it a try.  So happy it looks so cute, haha!  The recipe is shared by a friend many years ago.

300g Tapioca flour ( weigh after fried, I used mw)
30g Sago flour (weigh after fried)

100g coconut milk
A pinch of salt
3 egg yolks
130 icing sugar

1) Boil coconut milk and salt for a while and let it cool.
2) Sieved Tapioca flour and Sago flour together.
3) Mix coconut milk, icing sugar and egg yolks.
4) Add into flour mixture slowly, make into a dough, roll flat and cut with cutter.
5) Bake at 150 degree for 25 minutes.