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Ingredients:
300g ground, roasted peanuts
300g plain flour
250g icing sugar
250-300ml peanut oil
1/4 tsp salt
1 egg, lightly beaten
Halved peanuts for decoration
Method:
1. Sift plain flour with 1/4 tsp salt.
2. In a mixing bowl, mix flour with icing sugar and ground peanuts. Add in peanut oil bit by bit and work till dough can be rolled into a ball without cracking. Shape into marble-sized balls.
3. Place cookies on a greased and floured baking sheet. Glaze with beaten egg and decorate with half a peanut in the centre.
4. Bake in a preheated oven at 170 deg C till golden brown. Remove tray from oven and leave to cool slightly before removing cookies from baking sheet.
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February 14th, 2007
Posted by
rose |
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Ingredients:
500g green beans flour
200g icing sugar
3 screwpine leaves
water (about 1/2 cup)
Method:
1. In a dry wok, stir-fry the green beans flour and pandan leaves on low heat till fragrant.
2. Sift the flour and remove the pandan leaves. Leave to cool.
3. Mix flour and icing sugar in a big mixing bowl. Sprinkle with water, a little at a time and carefully mix with the flour mixture. (Do not add too much water or the mixture will be very sticky). Mixture should resemble fine breadcrumbs and should be able to hold its shape when pressed into a lump.
4. Fill a wooden kueh koya mould with a handful of crumbly bean mixture. Press mixture into moulds till firm and compact or the imprint will not be nice. Level and scrape off excess mixture with a scraper.
5. Dislodge biscuits by tapping the mould gently. Arrange on an ungreased tray and dry in the sun for a few days until firm and dry. Alternatively, bake in an oven at 120 deg C till dry.
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February 14th, 2007
Posted by
rose |
Cookies |
4 comments
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Ingredients:
225 g butter
225 g caster sugar
450g self raising flour
120 g dessicated coconut
1 tsp vanilla essence
2 eggs
cut red cherries, for decoration
Method:
1. Sift the self raising flour.
2. Cream butter with sugar till light. Add in the eggs, one at a time, stirring in one direction.
3. Fold in the sifted flour and dessicated coconut. Add in the vanilla essence and mix well.
4. Spoon batter in small heaps onto greased trays and and top each with a small piece of cut cherry. Bake cookies in a preheated oven at 150 deg C for about 20 minutes or till light brown in colour.
5. Cool cookies on a cake rack before storing in an airtight container.
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February 10th, 2007
Posted by
rose |
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Ingredients:
225g butter
180g castor sugar
340g plain flour
1 tsp bicarbonate of soda
2 tsp vanilla essence
Method:
1. Put butter in a saucepan and place over low heat until butter browns. Pour into a large bowl and cool until beginning to set. Stir in sugar and vanilla essence and beat well.
2. Sift flour with bicarbonate of soda and slowly add to the butter mixture, mixing until a smooth dough is formed.
3. Chill dough in fridge for 1 hour. Roll rounded teaspoonfuls of dough between palms of hands to shape into balls of about 2 cm in diameter.
4. Place on a lightly greased baking tray and bake in a moderate oven for 10-15 minutes. Cookies should be firm and light golden brown. Do not overbake cookies or they become very hard.
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January 26th, 2007
Posted by
rose |
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Ingredients:
400g ghee (clarified butter)
350g icing sugar
700g plain flour
100g full cream milk powder
Method:
1. Sieve flour with milk powder.
2. Cream ghee with icing sugar till light and fluffy.
3. Fold in the flour gradually till a soft dough is formed. Leave dough aside for 30 minutes.
4. Roll out dough and cut out desired shapes and arrange on greased baking trays.
5. Bake in a preheated oven at 150 deg C for 25 minutes.
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January 26th, 2007
Posted by
rose |
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