Friday, December 30, 2011

Snow White Almond Cookies

I love cookies but baking them are not as easy as I think, especially cut-out cookies. Measuring and mixing is fine with me but the challenging part is cutting out and removing each and every one single cookie from the rolled-out dough. That's why home-made cookies can be so expensive and we often lament that it's just and easy task. Not so until you have actually experienced it yourself. The recipe of this cookie is simple but as I mentioned, it's the rolling and cutting that will make you sweat if you bake in bulks. Whatca waiting for, let's get busy baking now.

130g shortening
70g icing sugar
120g plain flour
80g corn flour
100g almond nibs (toasted)

1. Using a electric hand-mixer, beat the shortening and icing sugar until smooth and fluffy.
2. Add in plain flour and corn flour and mix well using a spatula or your hands.
3. Finally add in the toasted almond nibs and combine until integrated.
4. Cut out cookies into desired shapes.
5. Bake in a preheated oven at 160 Celsius for 20 minutes.Please be careful as the cookies can be very hot once it's out from the oven.

6. Cool the cookies and store well.

Tips: You may substitute almond nibs with almond flakes or chop your own almonds into bits and pieces.
Shortening can be really oily and messy, so wear disposable thin plastic gloves to avoid heavy washing later.

Tuesday, December 27, 2011

Garlic Bread

Instead of buying those over-the-counter garlic bread made from expired baguette in supermarket, try to make your very own. Since I do not want to have smelly hands later, I opt for those butter garlic spread which is so easily available and easy on your pocket. Fuss free and fresh garlic bread baguette.


1 loaf of fresh baguette
Butter garlic spread (I used Tru-Blue)

1.Cut the baguette into desired shape, length and thickness.
2. Spread the garlic butter on each side.
3. Arrange the baguette on a baking pan and bake for 20 minutes in a 160 Celsius oven. (No need to preheat the oven but watch closely to avoid the garlic burnt)
4. Enjoy the fragrant garlic smell!

Saturday, December 24, 2011

Almond Goldflakes

Wow, its really been a quite a while putting my baking adventure aside due to my busy work lately. Been feeling guilty since I didn't bake anything for Christmas. Nonetheless, in preparation for the coming Chinese New Year (CNY) festive seasons, I need to start baking my very own cookies. Mum and myself decided not to buy any cookies and bake our very own. Here's my first bake CNY cookies and its a really simple recipe. Hope you like the colors and crunchiness.

250g corn flakes
50g rice bubbles
100g almond silvers (toasted)

125g butter
3 tsp maple syrup / honey 
50g granulated sugar 

1. Mix all the dry ingredients (corn flakes, rice bubbles and almond silvers) in a big mixing bowl.
2. Melt the butter and sugar over low heat. Do not stir the mixture but move the pot slowly because stirring the sugar will clog the mixture and bubbles will form.
3. Once the sugar is melted, turn off heat and mix in the maple syrup.
4. Pour butter mixture over the dry ingredients mixture and mix well.
5. Use a spoon to tug in the cornflakes into mini cups.
6. Bake at 160 Celsius for 10mins (watch closely to avoid burning).
7. Store in air-tight container and keep for maximum 3 weeks.