Chocalate Chips Macadamia Cookies

Ingredients A
1 1/2 cup unsalted butter (340g)
1 cup granulated sugar (200g)
1 1/2 cup packed brown sugar (330g)
2 large eggs
2 tsp vanilla essence

Ingredients B ( sift together )
3 1/4 cup plain flour (420g)
1 tsp baking soda

Ingredients C
1 cup macadamia nuts (chopped into small pieces)
1 cup chocolate chips

Preparation:
1. Beat butter and sugar in a mixing bowl or mixer until fluffy.
2. Add in eggs one at a time and beat well, followed by vanilla essence.
3. Stir in ingredients B and mix well. Add ingredients C.
4. Drop by spoonful on a lightly greased tray ( leave gaps in between).
5. Bake in preheated oven at 180 degrees C for 10-15 minutes.
6. Cool and store in an airtight container.

* 2014 New Year biscuits, baked by my younger daughter Lin specially for the youngest brother, Pin.

Chocolate Walnut Cookies

Ingredients A
120g butter
90g castor sugar
3 egg yolks
1/4 tsp salt

Ingredients B
160g plain flour
20g chocolate powder
50g walnut (chopped into small pieces)
1 tsp baking powder
1/2 tsp baking soda

Preparation:
1. Beat butter and sugar in a mixing bowl or mixer until fluffy.
2. Add in egg and salt and beat well before stirring in ingredients B.
3. Shape the mixture into small balls and flatten slightly.
4. Place them on a lightly greased tray.
5. Bake in preheated oven at 180 degrees C for 15-20 minutes.
6. Cool and store in an airtight container.


* 2014 New Year biscuits,  by my elder daughter, Wen.

Raisin Rolled Oat Cookies

Ingredients A
125g butter
100g Fine brown sugar
50g castor sugar
1 egg
1/2 tsp vanilla essence

Ingredients B
160g plain flour
30g rolled oat
80g raisin
1/2 tsp baking powder
1/4 tsp baking soda

Preparation:
1. Beat butter and sugar in a mixing bowl or mixer until fluffy.
2. Add in egg and vanilla essence and beat well before stirring in ingredients B.
3. Shape the mixture into small balls and flatten slightly.
4. Place them on a lightly greased tray.
5. Bake in preheated oven at 180 degrees C for 10-15 minutes.
6. Cool and store in an airtight container.

* 2014 New Year biscuits,  by my elder daughter, Wen.

Almond Cookies

Ingredients

120g almond powder
120g castor sugar
180g plain flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
120 ml cooking oil ( or olive oil )
1 egg yolk ( for glazing)

Preparation:
1. Put all the ingredients in a mixing bowl or mixer and blend to form a dough.
2. Divide into small portions of desirable sizes. Shape each portion into round balls.
3. Place them on a lightly greased tray.
4. Glaze the surfaces with egg yolk.
5. Bake in preheated oven at 180 degrees C for 20 minutes.
6. Cool and store in an airtight container.

* 2014 New Year biscuits,  by my elder daughter, Wen.

Groundnut Cookies

Ingredients

300g groundnuts ( roasted and finely ground)
200g castor sugar
1/4 tsp salt
300g plain flour
200 ml groundnut cooking oil ( or olive oil )
1 egg yolk ( for glazing)

Preparation:
1. Put all the ingredients in a mixing bowl or mixer and blend to form a dough.
2. Divide into small portions of desirable sizes. Shape each portion into round balls.
3. Place them on a lightly greased tray and flatten them slightly.
4. Use a round tube of suitable size to press a design before glazing the surfaces with egg yolk.
5. Bake in preheated oven at 180 degrees C for 20 minutes.
6. Cool and store in an airtight container.

Lynn's Pineapple tarts

Lynn makes pineapple tarts for us every Chinese New Year. Her pineapple tarts really taste fantastic!

Ingredients
For Pastry:
250g butter
380g plain flour

60g icing sugar

2 egg yolks

1 tsp vanilla essence

For pineapple jam filling (or 400g pineapple-tart jam):
2 pineapples, grated
200g sugar
2 cloves
3cm cinnamon stick
1 tbsp lime juice

1 egg, beaten for glazing

Preparation
1. Put all ingredients for pineapple jam into a pot and bring to boil.
2. Stir and cook over low fire untill almost dry.
3. Leave to cool.






4. Put butter, icing sugar and egg yolk into a mixing bowl. Mix well till creamy.
5. Fold in the flour to form a dough.







6. Put pastry into the mould.
7. Press the pastry out from the mould to form lengthy strips.









8. Take some pineapple jam and form into a small ball. Place it at one end of the pastry strip and roll up.









9. Glaze with beaten egg and bake at 180C for 15minutes till golden brown.
10. Cool before storing in a container.