Almond Slices

Two words to describe the perfect Almond Slices; Crunchy & Nutty. Baked at the right temperature for the right amount time. My fourth times of baking this biscuit. I have to admit that it will be quite costly to bake this biscuit in Malaysia. Because of the almonds flakes. Here, 200 grams of almond flakes would cost me Euro 1.99, the most expensive, yet important, ingredient for this biscuit.
However, satisfying the crave for its bitterness, crunchy nutty biscuit comes first. I loves nuts and that explains the 'nutty'. I used Bournville cocoa powder, hence explained the bitterness.

Ingredients:

260 g butter
185 g icing sugar
1 egg
1/2 teaspoon of coffee paste
400 g plain flour (to be sifted)
1 tablespoon milk powder (to be sifted)
1/2 teaspoon baking powder (to be sifted)
15 g cocoa powder (to be sifted)
180 g almond flakes

Methods:

1. Cream the butter and icing sugar until the mixture becomes white and fluffy.
2. Add egg and coffee paste. Whisk again.
3. Add flour, milk powder, baking powder and cocoa powder into the mixture gradually. Mix well.
4. Divide the dough to 8 parts. Roll each small part of dough until it becomes like a cylinder with approximately 3 cm in diameter. Put all rolled dough on a baking tray (lined with baking paper) and then store them in the freezer for 1-2 hours.
5. After 1-2 hours, take out the dough and slice them thin. Arrange the sliced dough on baking tray. Bake at 175 degree Celsius for 20-25 minutes.

Red Velvet Cookies

Sashibouri desune..

Here I am..craving for cookies. I tried to bake this cookie last year but it was only half success (which also meant HALF-FAILURE). But to my surprise, my aunts and uncle liked them a lot. I decided to try it again today. It turned out nicely this time. Personally, I do think this cookie is too sweet. So, if you are not a sweet-tooth type of person, try to reduce the sugar to 3/4 cup.

Ingredients:

1 1/2 cups of plain flour
2 tablespoons cocoa powder
1 teaspoon corn flour
3/4 teaspoon baking powder
1/2 cup butter
1 cup castor sugar
1 teaspoon vinegar
1 egg Grade A
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons red colouring
3/4 cup white chocolate chip

Methods:


1.       Sift all plain flour, corn flour, cocoa powder and baking powder.
2.       Cream the butter and castor sugar until the mixture becomes white and fluffy using medium speed whisk.
3.       Add egg, vanilla extract and red colouring. Mix well.
4.       Add the sifted ingredients and half of chocolate chips. Mix again using spatula.
5.       Refrigerate the dough in the fridge for 15-30 minutes.
6.    Use an ice cream scoop to scoop the cookie dough and arrange it on the baking tray (line the tray with baking paper first or grease it using butter). 
7.       Bake the cookies at 160°C for 15-20 minutes or until the surface of the cookie is no longer stick to your finger when you touch it. 
8.    The cookies will be soft once you take them out from the oven but they will become harden as they are allowed to cool. Keep the cookies in airtight container.

Biskut Buah-buahan

Biskut buah-buahan ini antara biskut favourite. Kalau masa kecil-kecil dulu, rajin la tolong mama susun paper cups dalam baking tray. Boleh kata selang setahun, mama buat biskut ini. Nowadays, it is my turn. Pernah dulu satu tahun tu, bangun pagi sakit bahu sebab salah posisi tidur. Tapi sebab bahan-bahan untuk buat biskut ni dah dikeluarkan malam sebelum, gigih jugak buat. Takdir Allah masa tengah menguli adunan biskut ni, tetiba je bahu jadi elok dan tak sakit. Hewhew. Okay, done with unnecessary story.

Biskut Buah-buahan

Bahan-bahan:

6 oz                   Mentega
6 oz                   Tepung gandum
2 oz                   Tepung kastad
4 oz                   Tepung jagung
4 oz                    Gula halus
2 biji                  Kuning telur
1/2 camca teh    Serbuk penaik (baking powder la ni hehee)
2 oz                   Kacang tumbuk (atau kisar kasar)
6 oz                   Buah-buahan kering (hiris nipis sebelum dimasukan dalam adunan. Kalau masuk
                          sebijik-sebijik, nanti biskut pecah )


Cara-cara:

1. Ayak semua tepung dan serbuk penaik.
2. Gaul buah-buahan kering dengan sedikit tepung.
3. Pukul kuning telur dan gula sehingga putih dan kemudian, campurkan mentega.
4. Masukkan buah-buahan, kacang dan tepung sedikit demi sedikit. Gaul sebati.
5. Ambil sedikit doh dan bulatkan kecil. Tekan doh yang telah dibulatkan dengan menggunakan garfu. Kalau nak lagi cantik, doh yang dibulatkan tu boleh dimasukkan dalam paper cups mini.
6. Sapu kuning telur di atas permukaan biskut sebelum dibakar dalam oven pada suhu 175 celcius selama 15 minit atau sehingga perang.

Selamat mencuba!

Biskut Puspa Hati

Among traditional cookies I tried before, this cookie definitely my favourite. Kali terakhir buat biskut ini ialah raya 2011. 2011 was the first year I attempted to bake cookies and cakes by myself. Setelah sekian lama tak makan biskut ni, terasa rindu pulak dengan kemanisan dan keranggupan biskut Puspa Hati. Manis sebab ada jem ditengahnya. Biskut ini simple sahaja untuk membuatnya. Satu adunan biskut ini dapat buat satu balang sahaja memandangkan biskut ini memerlukan dua keping biskut dan di'gam' menggunakan jem. Puas 'google' resepi biskut ini tapi memang tak jumpa. Punyalah tahap gigih nak makan jugak biskut ni, mintak tolong Along untuk hantar resepi. Hampir dua minggu lebih tunggu resepi, akhirnya semalam dapat jugak merasa biskut idaman ini.

 Biskut Puspa Hati

3 cawan tepung gandum (diayak)

1 cawan marjerin

1 cawan gula halus

1 sudu teh esen vanila

1 sudu teh baking powder

2 biji telur kuning (yang telah direbus)

1 sudu besar serbuk koko

Jem secukupnya (perisa pilihan sendiri)

 Cara-cara :

1. Telur kuning dihancurkan menjadi serbuk.

2. Pukul marjerin dan gula sehingga kembang.

3. Masukkan telur hancur dan pukul sebati.

4. Masukkan esen vanila.

5. Masukkan tepung dan baking powder yang telah diayak sedikit demi sedikit dan kaup balik.

6. Bahagikan kepada dua bahagian. Masukkan serbuk koko ke dalam satu bahagian dan gaul sebati.

6. Ambil sedikit  daripada setiap satu adunan. Kepalkan menjadi bentuk memanjang dan tekapkan bersama sebelum dicanai nipis dan diterap. Anda boleh mengggunakan acuan pilihan sendiri. Kalau ada bentuk hati lebih baik memandangkan namanya Puspa Hati.

7. Bakar pada suhu 175 degree Celcius selama 15 minit atau sehingga keperangan.

8. Sejukkan di atas redai. Ambil sekeping biskut dan sapukan sedikit jem sebelum ditekapkan dengan sekeping biskut yang lain.

9. Simpan di dalam bekas kedap udara.

Old & traditional yet so delicious.

Double Chocolate Chips Cookies Famous Amos

Famous Amos is a well-known brand for its delicious cookies. However, I do find it quite overpriced. No doubt that the cookies are delicious but, for some people (including me) can't afford to buy such prestigious brand.

One day, I was totally craved for chocolate chips cookies.  So I did an online search for the recipe. I found this one blog (could not remember the link as I found it nearly two years ago). The original recipe was slightly different to what I am about to share today. I made some alterations to the ingredients and methods as I love a more 'chocolaty' cookie.

                        Extra hours of studying for the exam made me craved for cookies.


Recipe

2 cups butter
4 cups plain flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
5 cups blended oatmeal (measure first and then blend in the blender to finer powder)
24 ounces chocolate chips
1 teaspoon salt
18 ounces cooking/ baking chocolate bar (need to be grated or finely chopped)
 4 eggs
2 teaspoons baking powder
2 cups chopped (your-own-choice) nuts (optional)
2 teaspoon vanilla essence or vanillin

Methods:

1. Cream the butter and both sugars.

2. Add eggs and vanilla. Mix together with flour, cocoa powder, oatmeal, salt, baking powder and soda.

3. Add chocolate chips, chocolate bar and nuts. Knead the dough.

4. Keep the dough in the fridge for 10-15 minutes.

5. Roll into balls and place two inches apart on a cookie sheet.

6. Bake for 10 minutes at 175 degree Celsius. Keep the cookies in air tight container.

This recipe makes about 122 cookies, however this depending on the initial size of the dough ball. Larger balls make less number of cookies.

Tart Nanas Gebu

Menjelang sahaja hari raya Aidilfitri, Mama atau Along mesti akan membeli biskut tart nanas. Ana lah yang menjadi tukang makan. Hewhew. Nak buat sendiri biskut ini? Baru sekali dicuba tapi agak keras sedikit.

Setelah sekian lama mencari resepi biskut tart nanas yang gebu dan tidak terlalu rapuh. Ana memang kurang berminat dengan tart yang terlalu rapuh. Namun, rata-rata biskut tart yang dijual di pasaran kebanyakan memang rapuh dan senang pecah berderai. Alhamdulillah Kak Shahrina sudi mengkongsikan resepi biskut tart nanas yang gebu dan tidak mudah berderai. One word to describe its taste; AWESOME.

Resepi Inti Jem Nanas

 Dibuat sekurang-kurangnya sehari sebelum.

1 biji nanas
1 cawan gula perang (boleh tambah kalau anda suka jem yang manis)
Daun pandan
3 biji cengkih
1 kulit kayu manis

Cara-cara:
1. Parut nanas menjadi halus.
2. Masak parutan nanas dan daun pandan di atas dapur sehingga kering air nanas.
3. Setelah kering air nanas, masukkan gula, kulit kayu manis dan cengkih. Masak sehingga likat. Kalau tak suka manis, boleh kurangkan gula.

 
Resepi Doh

Bahan A:
230gram mentega
1 sudu besar minyak sapi (dicairkan)
2 sudu besar susu tepung
1 sudu besar gula caster

Bahan B: Perlu diayak
2 1/2 cawan tepung gandum
2 1/2 sudu besar tepung kastad
2 sudu besar tepung jagung

Bahan C:
1 biji telur kuning
1 sudu teh esen vanila

Cara-cara:
1. Pukul Bahan A menggunakan kelajuan sederhana sehingga adunan kembang. Jangan pukul terlalu lama, nanti adunan menjadi lembik.
2. Masukkan Bahan C ke dalam adunan. Pukul lagi.
3. Masukkan Bahan B yang telah diayak sedikit demi sedikit. Kaup balik dengan menggunakan spatula sehingga sebati.
4. Uli doh menggunakan tangan sehingga doh tidak melekat pada jari.
5. [Tart bunga] Canai sedikit adunan dan tekap menggunakan acuan tart bunga.
    [Tart gulung] Masukkan sedikit adunan ke dalam acuan tart dan tekan.
6. Bulat-bulatkan inti jem dan letakkan atas adunan yang telah ditekap (untuk tart bunga). Gulung sedikit inti jem bersama doh (untuk tart gulung).
7. Bakar pada suhu 140 degree celcius selama 15 minit atau sehingga kuning keemasan.


Selamat mencuba!