Butter Cookies ( Green Tea/Cocoa & Original Flavour)

Ingredients 

250g pure butter ( room temperature)

100g icing sugar 

250g Potatoes Flour 

180g Pain Flour

4g green tea powder 

4g chocolate malt powder ( 2 tsp )

1. Place the butter + sugar mixed at medium slow speed till creamy. Blend on speed 3 about 5 minutes.

2. Look creamy

3. Add shifted potatoes and plain flours and  use a spatula slowly mixed well. 

4. Divided 3 portion. One for original flavour, One portion add the green  tea powder and the last portion add with chocolate malt  powder . 

5. Put in the fridge to chill for 15-20 minutes 

6. Reheat the oven to 160C. Roll into round shape till all done. 

 7. Put in the oven to bake for 25 minutes.

Snowflake Crisp cookies

 

Ingredients 

40g Butter

155g marshmallow 

40g milk powder 

50g Dry cranberries

30g Almond or walnut 

180g crackers 

1.Melt butter in a large non stick pan over medium low heat.

2.Add marshmallows and stir until they melt and become smooth. Off the fire.

3.Stir in dry milk powder.

4.Stir in cranberries, nuts, crackers & mix until they are evenly coated with the marshmallow 

5.Transfer everything to the big plastic bag and press down until it's firm. 

6.Let it cool completely before cutting into bite size, dust with more milk powder and enjoy!

Butter cookies ( soft)

 

INGREDIENTS 

250 g butter 

65 g icing sugar sifted 

65g plain flour

 125g wheat flour or top flour 

65g corn flour 

INSTRUCTIONS 

1.Preheat oven to 180 degree celsius.

 2.Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy. High speed for 5-6 minutes 

3. Sift plain flour, wheat flour and corn flour twice. 

4.Fold the ingredients together with a spatula until it is well incorporated. (Divided 3 portions to mix well at one time)

Tips- Do not beat or over mix as you will not achieve the airy texture. 

5.Put the dough into a piping bag with star dip nozzle. Pipe the cookies onto the baking tray lined with baking paper. 

Tips Leave 1 cm in between cookies as they will expand a little during baking. 

6.Bake for 15-20 minutes or until the cookies turn light golden brown. 

7.Leave it to cool on a cooling rack before storing them in air-tight container.

Recipe Credit to Miss Tam Chiak: https://www.misstamchiak.com/recipe-ultimate-butter-

Cranberry Shortbread

 

Compliment Recipe from Miko Tan

Ingredients 

225g salted butter

1/2 cup caster sugar

2 cups all purpose flour

60g minced/chopped dried cranberries.

Prepared 

1. Cream butter and caster sugar until light and fluffy.

2. Sift in flour by 3 batches. Mix well with each addition.

3. Stir in dried cranberries.

4. At this stage, u will get quite wet dough. Its normal cause its rich with butter. Transfer dough to plastic or clingwrap and shape in shortbread mould.

5. Keep in freezer for min 30 mins. U wil get a hardened block of dough.

7. Run a sharp knife to slice the block. Each slice approx 1cm thickness and arrange on baking tray lined with parchment paper.

8. Bake in a preheated oven at 160C for 15 to 20 mins or until golden brown.

Butter Cookies

 INGREDIENTS 

227g butter 

50g icing sugar sifted 

low protein flour or cake/pau flour 

90g wheat flour or high protein flour 

50 g corn flour 

INSTRUCTIONS 

1.Preheat oven to 150 degree celsius. 

2.Cream butter and gradually add icing sugar and beat till pale and fluffy on low speed.

3. Sift all flours (twice)

4. Fold the ingredients together with a spatula until it is well incorporated. 

Tip -Do not beat or over mix the dough. 

5.Put the dough into a piping bag with any nozzle you like. Pipe the cookies onto the baking tray lined with baking paper.

6. Bake for 25 -30 minutes or until the cookies turn light golden brown.

7.  Leave it to cool on a cooling tray before keep in container. 

Pineapple Balls

Ingredients:

600gm butter ( softened)

100gm icing sugar

4 egg yolks

800gm plain flour

60gm corn flour

100gm milk powder

1.5kg pineapple jam filling, shape into 6gm balls (homemade pineapple jam)

Egg yolks only, for egg-wash

Method:

1. Sift icing sugar, set aside. 

2. Sift plain flour, corn flour and milk powder together, set aside.

3. Cream butter and icing sugar, whisk until fluffy and light. Then slowly add in egg yolks one at a time, whisk until just combined. 

4. Add in sifted flour mixture and whisk using lower speed 1 until just combined. (Adjust with some flour if too soft). Place dough cling-wrapped and let it chill for 20-30 minutes.

5. Remove dough from fridge, weigh into 10g each. Shape into round shape and add in pineapple jam filling and roll into a ball. Place on baking pan.

6. Bake in preheated oven at 180d C for 20 minutes, then remove from oven, egg-wash the balls . Continue to bake for another 10 minutes or until your desired golden brown. 

7. Cool pineapple tart balls completely before storing in airtight containers.

German Butter Cookie for Father's Day 2013

German butter cookie done by Yannie & Kelvin for Mr Yong. Commented by Mr Yong the children did better than me.. Ha Ha...feel so good that soon I can retire from cooking.

 Children in action

 Hi tea at Five Sails, Magellan Sutera.

 All father's weigh before I tea start, Marcus gain 1.2 kg after hi tea and given rebate RM 2.00 per 100g. (total RM 24.00 rebate from his bill)

 

 

 Missing Wanni in UniMAP having exam now.