Chinese Peanut Cookies

The usual CNY peanut cookies!

Here are some more CNY Cookies for my friends & aunties.

Cranberry Raisins & walnut Cookies

I call these cookies Cranberry, Raisin & Walnuts Cookies! Because I used up all the balance dried cranberries, raisins and walnuts for these cookies.

I felt very happy as my uncles & aunties have them with coffe over tea-time.


Ingredients

(A)1 beaten egg
125ml Canola oil
1 tsp Vanilla Extracr
1/4 cup Sugar

(B) 11/4 cup Self Raising Flour
1/2 cups dried Cranberries
1/2 cup Raisins
1/4 cup Walnuts

1. Put all Ingredients A to a bowl and mix well.
2. Add all Ingredients B to the above misture.
3. Mix well with a spatula.
4. Bake at 180degrees celcius at 15mins.
5. Let it cool & store in a tight container.

Coconut cookies

My aunt has bought me 2 packets of shredded coconut last month. I do not like to have too many things in my fridge, so I tried to clear them by baking these Coconut cookies. The recipe is adapted from Sherlyn's hobbies blog, but instead of using butter, I changed it to canola oil & add in vanilla essence.


Ingredients

110g Canola oil
90g sugar
1/2 egg
1/2tsp vanilla essence
20g shredded coconut
125g soft flour
a little of salt
10g shredded coconut (for topping)

Method

1. Whisk canola oil with sugar until fluffy and creamy, add beaten egg in and mix well.
2. Sift soft flour and salt together and fold into (1). Then add shredded coconut and knead into dough.
3. Knead the dough into a round shape, then dip shredded coconut on and place them on a baking tray that line with a baking paper.
4. Put the baking tray in an oven and bake at 170dC for 15-20 minutes.

Peanut Butter Cookies

Bake these peanut butter cookies today. Extracted the recipe from the book 500cookies. It is a real indulgence for peanut butter fans!










Ingredients
200g plain flour
1/2 tsp bicarbonate of soda
115g unsalted butter (I used sunflower oil)
100g caster sugar
100g brown sugar
1 egg
225g crunchy peanut butter (I used peter pan peanut butter)
pinch of salt

Methods
1. Sift the flour and bicarbonate of soda together & set aside.
2. In a seperate bowl beat the oil and sugar until soft & creamy.
3, Combine the egg, flour mixture, peanut butter & salt. Add the oil and sugar mixture & mix until smooth.
4. Wrap the dough in parchment and refridgerate for at least 2hrs or overnight.
5. Preheat the oven to 180 degrees celcius.
6. Shape the dough and place them 5cm apart on baking sheets. Flatten slightly with a fork.
7. Bake for 20mins or until golden.
8. Remove from the oven and allow to cool. Store in airtight container.

My Melody & Hello Kitty cookies

This morning I made 2 batches of cookies . The 1st batch I used my Melody cookie cutters & the other batch I used Hello Kitty Sanrio cookie cutters. The recipe I used this time is from Happy Home Baking.




See are the cookies cute and adorable? These cookies is really yummy, buttery and a little crunchy!

Ingredients :
100g butter
80g caster sugar
1 egg yolk
180g cake flour
20g corn flour

Methods :
1. Sift cake flour and corn flour together and set aside. Line baking tray with parchment paper, set aside.
2. Use an electric mixer, mix sugar and butter and cream till the mixture turns pale and fluffy.
3. Add in egg yolk and mix well.
4. Add in sifted flour mixture in 2 ~ 3 additions, stir with a spatula to form a soft dough.
5. Place dough in a plastic bag and flatten with rolling pin.
6. Refrigerate the dough for about half an hour.
7. Remove dough from fridge.
8. Roll out dough on slightly floured parchment paper and cut out with slightly floured cookie cutters. (If the dough appears to be a little to hard and breaks into pieces while rolling, leave it at room temperature for a few minutes. The dough will soften up and can be rolled easily.)
9. Bake at pre-heated oven at 175 degC for 15 mins.
10. Let it cool and store in air-tight container.

Granny Boyd's Biscuit

I got this recipe from Amanda's blog. I halfed the ingredients.

These Chocolate biscuit is very simple to make,no eggs and it requires only 4 ingredients, I bake them in less than a hour. It taste marvellous & melts in your mouth.

Ingredients:
150g Self-Raising Flour
20g Cocoa Powder
125g Unsalted Butter
70g Caster Sugar

Steps:
1. Preheat the oven to 170 degrees C.
2. Sieve Flour and Cocoa Powder and set it aside.
3. Cream butter and sugar till light and pale in color.
4. Mix in the flour mixture, & form a dough.
5. Roll into small balls and arrange these on the baking sheets.
6. Flatten these balls with the back of the fork.
7. Bake for 20mins at 170 degrees Celcius.8. Remove from the oven and transfer to cool on wire rack, before storing in air-tight container.

Almond & Oats Cookies

Last week my favorite Uncle Eugene messaged me that he misses his "Almond Cookies"! I know his hint! As today I am home early, I decided to bake this Almond cookies but with oats added, because I still have half packet of oats to clear.

The recipe is the same as the Almond Cookies but replaced the almond powder with half cup of oats and have omitted the vanilla essence.

Uncle Eugene hope U'll be happy when mum bring U these cookies!

My princess smell something when I took the cookies out from the oven, she ran to me and asked for a piece, and each tray I took out from the oven, she demanded for a piece! Oh no, it won't be enough for Uncle Eugene if this continues! See at the end, got to pass her this cup of cookies to share with her grandma. As she is only 21mths, we don't allow her to eat so much cookies, grandma got to speed up her chewing so princess ends up having only a piece from the cup!

Another pack of cookies for gift

I baked a tray of Double chocolate chips cookies for my 2 friends last night. I packed them in a beautiful hello kitty paper-pack this morning, which my Aunt Debbie bought it especially from China. See isn't it beautiful!


Hi my 2 dear friends, hope U like it!

Peanut Butter Vanilla drops

Today I was so tire after meeting clients, back to back appointments till the evening & cooked dinner for the family. Thought tonight wil have a good sleep as body was exhausted, but I just couldn't get to sleep. Instead I was making this simple Peanut Butter Vanilla drops in the mid night & put on blog till 2am! Ha..ha..ha...incredible!!!

See after from the oven & on nice wax paper.

U need the Ingredients :
125ml Canola oil
120g brown sugar
1 egg
180g Peanut Butter (I use Peter Pan Chunky peanut butter)
1tsp Vanilla extract
180g Self Raising flour
1/2 cup oats

1. Add the Canola oil, sugar, egg, vanilla extract together to mix.
2. Add Peanut Butter & stir till smooth.
2. Add shifted flour, oats & stir till well mixed.
3. Chill if u want the cookie to be firm (but I did not)
4. Use a spoon or cookie scoop to form balls & place on the cookie tray.
5. Bake in preheated oven of 180 degrees for 10-15mins or until golden brown.
6. Remove to cool on a wire rack before storing in an air-tight containers.

I prefer to call this Peanut Butter Vanilla drops as it melts in the mouth! And the dough is more suitable to roll into a ball than a flat cookie.

Banana Oats Cookies

My mum has left over bananas again and I am tired of baking banana cake. So decided to make this banana oats chocolate chips cookies, there is not much banana cookies that I have tried before. I remember getting this recipe from Baking Bites and I have modify abit.

The result is yummy,indeed the cookies taste like banana bread, but the edges of the cookie is crispy, banana taste is strong too even though I substitute butter with canola oil (my mum don't take butter).



Ingredients

250ml plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
30ml canola oil
125ml caster sugar
1/4 cup mashed banana
1 egg
1 tsp vanilla extract
1/2 cups oats
1/2 cups chocolate chips

1.Mix Canola oil and sugar till light and fluffy.
2.Beat in egg and banana, followed by the vanilla extract.
3.Fold in sifted flour, baking powder, baking soda and salt.
4.Mix in oats & chocolate chips.
5.Drop dough by tablespoonfuls onto prepared baking sheet.
6.Bake for 15-20 mins at 170 degrees, until lightly browned.(I bake for 20mins as I wanted the texture to be more harder)
7.Let cookies cool for about 5 minutes before transfering them to a wire rack to cool completely.

Double chocolate chips almond cookies

Just feel like eating own make freshly cookies. Since I still have left over chocolate chips and diced almonds, I intended to make this double chocolate chips almond cookies.

Recipe from Esjoie.



Ingredients

100g butter
45g sugar
45g brown sugar
20g egg (about half an egg)
140g plain flour
20g cocoa powder
1/4 tsp baking soda
60g chocolate chips
40g Diced almond (I put alot)

1. Cream butter and sugar till light and fluffy.
2. Add in egg a little at a time till well mixed.
3. Fold in sifted flour, cocoa powder and baking soda.
4. Mix in chocolate chips and diced almond.
5. Roll into a ball and flattened on baking sheet.
6. Bake at 170 degrees for 12 mins.

Honey Cookies

Just got these cookies cutter from Shop and Bake and tried out the receipe from Happy Flour.

Honey cookies



Ingredients :

110g butter
45g caster sugar
20g honey
1tsp vanilla essence
60g self-rising flour
120g plain flour
1tbsp corn flour

1. Preheat oven at 175C.
2. Cream butter and sugar until light and fluffy.
3. Add honey and vanilla essence and beat until well combined.
4. Shift all the flours together.
5. Beat in the flour mixture to form a soft dough.
6. Wrap up the dough and leave in the fridge for 15mins.
7. Roll it out on a lightly floured surface.
8. Dust the cookie cutter with some flour and cut out cookies dough.
9. Place cookies dough on a greased tray.
10.Bake in a preheated oven for 15-20mins until firm.
11.Cool on wire rack and keep in an airtight containers.

Almond Crisps

I have left over egg white, and remember reading this recipe from e'sjoie , that use only egg white. I will try do it again, as mum said is not enough for her!

Ingredients :

• 1 egg white
• 30g fine sugar
• 1/8 tsp vanilla essence
• 20g self-raising flour
• Almond flakes for decoration.

Method :

1. 1. Mix egg white, sugar and vanilla essence till sugar is dissolved.
2. 2. Add sifted self-raising flour and mix well.
3. 3. Apply a really thin layer (almost see-thru) on baking paper.
4. 4. Sprinkle a few almond flakes on top.
5. 5. Bake at 170 degrees for 10 mins or till lightly brown.
6. 6. Once it’s cool, keep in air-tight container.

Almond Cookies

I make this cookies specially for my mum & aunties, because they don't eat cookies made of butter.
I try out this cookies by Gina of Kitchen capers, but have replaced the oats with almond and add in vanilla essence. It is easy and result is my mum just can't stop eating, having one after another. This is a must keep receipe!



Ingredients :
180g Self Raising Flour
125ml Sunflower Oil(Naturel brand)
80g castor sugar
1 egg(beaten)
1/2 tsp vanilla essence
80g Almond powder
80g chopped Almond

1. Add the oil, sugar, egg, vanilla essence together to mix.
2. Add sifted flour, almond and stir till well mixed.
3. Use a cookie scoop or spoon to form balls and place on cookie tray.
4. Bake in preheated oven of 180C for 10 to 15 mins or until golden brown.
5. Remove to cool completely on wire rack before storing in air tight containers.

Milk Chocolate Chips Cookies

I decided to make this Milk chocolate chips cookies since I have left over chocolate chips in my fridge.

I can't remember which site I got this recipe from because I just copy the recipe on a paper & bake it.

Wow, is crunchy & addictive. My young cousins enjoy it very much. It is a Must keep recipe.

Ingredients:

90g salted butter, softened

30g caster sugar

50g light brown sugar

1 egg

1/2 tsp vanilla essence

140g plain flour

1/8 tsp baking soda

100g milk chocolate chips

40g diced almond

1. Preheat oven to 180degrees

2. Cream butter & sugar until light & fluffy

3. Slowly beat in the egg & vanilla essence until well combined

4. Sift flour & baking soda together

5. Fold in the flour, milk chocolate chips & diced almond into step 3

6. Scoop the cookies dough & drop it on tray

7. Bake in preheated oven for 15-20mins until firm (I left it for 20mins & looks darker)

8. Cool on a wire rack & keep in an air-tight containers.

Milo Doggies Cookies

I saw this cute Doggies Cookies from Happy Home Baking blog. I decided to make this as a gift for the guest attending my baby Celeste first birthday.

This is my first attempt & look they are so cute. Some ask if it is bear or doggy?

Ingredients: (makes about 48 cookies)
180g butter, soften at room temperature
80g Milo
200g cake flour
25g corn flour
25g milk powder
enough chocolate chips, some chocolate rice, some Koko Krunch

1.Pre-heat oven to 140deg C. Line baking tray with baking paper and set aside.
2.Sieve top flour, corn flour and milk powder.
3.Cream butter and Horlicks for about three minutes at low speed. Do not overbeat.
4.Put in top flour, cornflour and milk powder and beat for about one minute to form dough.
5.Divide dough into 10g each.
6.Put three chocolate chips into each piece of dough and roll into balls.
7.Insert two pieces of Koko Krunch to form the 'ears', chocolate rice for the "eyes", and a chocolate chip in the centre for the 'nose'.
8.Bake at 160 deg C for about 20-22 minutes. Depending on your oven, it may take another 5 to 10 minutes more for the cookies to be ready.
9.Leave to cool on wire rack before storing in an airtight container.

Chinese Peanut Cookies

Another Must have receipe for Chinese New Year Cookies. I learn this recipe from Little Corner of Mine. Indeed this cookie is soft and yummy!

Ingredients

(A)
300g plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda
(B)
60g sugar
80g ground coarsed peanuts
(C)
100ml canola oil

1 egg, beaten for egg wash

1. Sift (A) into a bowl.
2. Add (B), mix well.
3. Add (C), stir with a fork, the mixture will be crumbly.
4. Use your hands, scoop up the mixture and press it into balls. Place on parchment paper lined cookie sheet.
5. Glaze the peanut cookies with egg wash.
6. Bake at preheated 170C oven for 20 minutes.

Pineapple Tarts

My mother-inlaw & sister-inlaw was thinking of baking some cookies for Chinese New Year.
So I have source this recipe from some sites (I can't remember) and we made this together in my small kitchen.

PINEAPPLE TARTS
Ingredients :
450g Plain Flour
50g Milk Poweder
350g Butter
1tsp salt 100g icing sugar
10g vanilla essence
1 egg yolk for egg wash
cloves

Method :
1. Cream Butter & Icing Sugar till creamy but not till only.
2. Add in Vanilla Essence, Salt, Flour & Milk Powder.
3. Mix till dough is formed. Chill in fridge for 30 mins
4. Use Cutter to cut the base (for round tarts), or scoop into a round dough.
5. Place Pineapple on top (for round tarts), or inside the round dough.
6. Apply egg wash.
7. For round tarts, u can use cloves to decorate the top.
8. Bake at 175C for 20mins.

Hello Kitty Butter Cookies

I get this recipe from Florence, she posted at Kitchen Capers.

Since I got the Kello Kitty mould in Japan last year and have not using it, I intend to try it out.

It is not easy to mould for the first time, I'll do it again.

Ingredients:

60g butter room temperature

30g icing sugar

1 egg yolk

pinch of salt

100g plain flour

25g self raising flour

1. Cream butter with icing sugar till light and fluffy.

2. Add in egg yolk and cream till well combined.

3. Sieve in flour and blend well.

4. Refrigerate dough in freezer for 15 minutes

5. Roll dough on a floured surface and cut with cookie cutter.

6. Bake on a lined tray at 180C for 20 - 25 minutes