BUTTER COOKIES

BUTTER COOKIES

75g butter
25g icing sugar
1/8 tsp vanilla essence
pinch of salt
70g plain flour
20g corn flour

Method;
1.Cream butter and icing sugar well.
2.Add in vanilla, mix well and add a pinch of salt.
3.Mix in plain and corn flour.
4.Using a piping bag and a tip, pipe out the cookies into desired shape on grease baking tray. If the batter is too stiff, add a little milk.
5.Top the cookies with cherries or chocolate chip.
6.Bake at 160' for 15min till lightly brown.

BLUEBERRY CRUNCHIES

Blueberry Crunchies

225g butter
150g castor sugar
2 egg yolks
100g cornflakes [kisar agak halus]
275g flour ]ayak bersama cornflour
50g cornflour
blueberry filling or jam

Caranya

Kacau butter dan gula hingga lembut...masukan telur satu persatu hingga rata...masukan campuran tepung tadi gaul rata hingga menjadi doh lembut...bentuk doh menjadi bulat2 kecil...salutkan dengan cornflakes kisar...lubangkan ditengahnya dngn hujung jari...isikan blueberry filling di tengahnya...atur biskut ini jarak2 kerana biskut in akan mengembang...bakar dalam suhu 170'c selama 20 min atau sehingga masak.

Notes: adonan ini memang lembik jadi jngn tambah tepung.

HAVANA SPARKLES

HAVANA SPARKLES [Aini Salim]

50g coffee mate
50g icing sugar
60g nestum
50g cornflour
170g top flour
150g mentega
1/4 sudu teh garam
1/4 sudu teh vanilla
1 biji telur
secukup gajus dibakar
250g cookie chocolate
secukup gula-gula hundred thousand


Cara-Caranya:

- Gaul semua bahan hingga rata.Ambil sedikit adunan lalu masukkan sebiji gajus dan bulat-bulatkan.
- Bakar hingga masak selama 10-20 minit,oven 150'C, dan angkat,biarkan sejuk.
- Cooking chocolate (250g) dan 1 sudu makan minyak dicairkan dengan double boiling, angkat dan biarkan 5 minit.
- Celupkan dalam coklat,angkat dan masukkan dalam papercup serta taburkan gula-gula hundred thousand.

PINEAPPLE TART

PINEAPPLE TART

250g butter
350g flour
50g milk powder
20g icing sugar
1/2 tsp salt
2 eggs yolk

Method:
1. cream butter, icing sugar, milk powder n egg till light n fluffy.
2. add flour n salt into butter mixture using hand till all the ingredient are well
mix n form a dough.
3. wrap and rest the dough in the refrigerator for 15min or more.
4. shape the dough and bake in the oven [150'].

TART FILLING

4 sweet fresh pineapples
500 g granulated sugar[ikut ukuran masing2]
yellow colouring

Method
1. Grate pineapples and squeeze out juice using a muslin cloth or use the strainer to drain the juice, keep aside
2. Chop or blend pineapple meat until fine
3. Combine with sugar in a heavy-bottomed pot and cook over low heat until almost dry
4. Stir constantly until mixture is gluey and thick, the consistency of thick jam
5. If too dry, add abit of pineapple juice
6. Cool and store in refrigerator

SUJI BADAM

SUJI BADAM [Kak Intan]

Ingredients
* 1 kg flour
* 400g icing sugar
* 350g almond (finely ground)
* 1 tsp baking powder
* A pinch of salt
* Cooking oil (about 2 1/2 to 3 cups)

Method
* Put all except cooking oil in a bowl. Mix well.
* Add in cooking oil gradually until a dough is formed.
* Roll the dough with the rolling pin.
* Cut dough with cookie cutter of your choice.
* Bake in preheated oven at 150C for about 16 minutes.

ORANGE BAR COOKIES

STRAWBERRY COOKIES

ORANGE BAR COOKIES[Yochana's Delight]resepi asal.

130 gm. butter
90 gm. sugar
1 egg yolk
230 gm. plain flour
1/8 tsp. salt
30 gm. custard powder
1/2 tsp. baking powder
30 gm. ground almonds
1 tsp. orange emulco/paste[sy ganti strawberry emulco]
a little orange colouring if the the colour is not dark enough[sy ganti pink colouring]

For decoration: some melted chocolate and Hundred Thousands

Method:

(1) Cream butter, sugar and salt till creamy.
(2) Add in egg yolk , orange emulco and orange colouring.
(3) Add in plain flour, custard powder, ground almonds and baking powder. Mix into a dough.
(4) Roll out the dough and then use a cookie cutter to cut out the cookies. Lay onto a tray and bake at 150C for about 20 mins or till crispy.
(5) When cookies are cooled, melt some chocolate , pipe out lines and then sprinkle with Hundred Thousands.

CHOCOLATE CHIPS COOKIES

BISKUT COKLAT CIPS RANGUP (HANIELIZA)

Bahan A
250 g butter
160 g gula halus
1 biji kuning telur
1 s/k esen vanilla

Bahan B [gaul rata]
230 g tepung gandum]
20 g serbuk koko ] ayakkan
100 g coklat cips
50 g white coklat cips [boleh gantikan dgn coklat rice]
50 g badam cincang [roasted]
50 g nestum

Cara
1. Gaulkan butter dan gula sehingga sebati.
2. Masukkan kuning telur dan esen vanila. Kacau rata.
3. Masukkan bahan B perlahan dan kacaukan dengan senduk kayu.
4. Sudukan adunan kecil2 [besar guli] dalam loyang.
5. Bakar dalam oven yg telah dipanaskan suhu 180'C selama 25 minit atau sehingga masak.
6. Sejukkan dan simpan dalam balang kedap udara.