CNY 2015 - Honey Cornflakes [蜜糖粟米片]

This is the simplest cornflakes cookies that I came across here [Spice Up My Kitchen] and even a novice like my niece could scoop them into the paper cups to bake.

I made 3 portions of the original recipe and finished baking them very soon.

Verdict - very aromatic and crispy cornflakes that aren't too sweet.  I added some chocolate rice apart from the coloured rice.

Ingredients

[makes 172 pieces]

150 gm butter [牛油]

6 tbsp honey [蜜糖]

450 gm cornflakes [粟米片]

Other ingredients

some coloured icing rice [适量 彩色糖]

some chocolate rice

some small paper cups

1. Melt butter and add in honey and mix well,.
2. Add in cornflakes, coloured icing rice and chocolate rice.  Mix well.
3. Spoon into small paper cups to the rim.
4. Bake in pre-heated oven at 150 degree Celsius for 15 minutes.
5. Remove and leave to cool on wire rack before storing in air-tight container.
   
   

I'm submitting this post to Best Recipes for Everyone Jan and Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether

I'm also linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015
hosted by Miss B of Everybody Eats Well In Flandersand co-hosted by Charmaine of Mimi Bakery House

I am also submitting this to the "Cook & Celebrate: CNY 2015" event hosted by Zoe of Bake for Happy Kids, co-hosted by Yen of Eat Your Heart Out and Diana of The Domestic Goddess Wannabe.

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CNY 2015 - Sunflower Melon Seed Crisps

I baked Kuih Bangkit and remembered that Soke Hah had a recipe where I could use up some of the remaining egg whites. Found this recipe of hers to make this crispy biscuit.

Sorry Soke Hah, I have to replace pumpkin seeds with melon seeds cos' I have these available and not thinking of buying too much baking ingredients until I have finished using up those that I have in hand.

Easy and quick to prepare and bake. The difficult part is just the spreading of the batter before baking. Otherwise, the mixing and baking is easy and quick.

Recipe for Pumpkin Sunflower Crisps [here]
Ingredients
[makes about 50-60 crisps]
2 egg whites about 60 gm - lightly beaten
80 gm caster sugar
2 tbsp or 1 oz melted butter
50 gm plain flour
75 gm pumpkin kernels [I used melon seeds]
75 gm sunflower seeds
1/4 tsp vanilla

1. Sift flour into a mixing bowl, add in sugar, mix well.  Add in the seeds.
2. Make a well in the centre, add in the melted butter, lightly beaten egg whites and vanilla. Mix till well combined.
3. Leave batter to rest for 30 minutes.
4. Drop 1 level tsp of batter onto a parchment lined baking tray. Using the back of the spoon spread thinly to any shape taking care not to overlap the seeds.
5. Bake in a preheated oven @ 180 degrees C for 8 to 10 minutes on middle rack [taking care not to over-bake].
6. Let cool in tray for a while before transferring onto a wire rack to cool completely.
7. Store crisps in an air-tight cookie jar.
   
   
   

I'm submitting this post to Best Recipes for Everyone Jan and Feb 2015 Event Theme: My Homemade Cookies 
by Fion of XuanHom's Mom 
and co-host by Victoria Baking Into The Ether

I'm also linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

hosted by Miss B of Everybody Eats Well In Flanders

and co-hosted by Charmaine of Mimi Bakery House

I am also submitting this to the "Cook & Celebrate: CNY 2015" event hosted by Zoe of Bake for Happy Kids, co-hosted by Yen of Eat Your Heart Out and Diana of The Domestic Goddess Wannabe.

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CNY 2015 - Cocoa Bubble Rice Cookies 泡泡米曲奇

First time baking cookies with bubble rice after seeing them in Ann and DG's blog.

No regrets giving it a try as these cookies turned out very crispy, crunchy and I like the choc chips in it.  Not sweet at all too.  I used the cocoa flavour bubble rice.

As usual, these are for giveaways, the quantity here is double portion of the original recipe.

Recipe adapted from [here] and [here]
Ingredients
Makes 185 pieces [double portion]
260 gm butter
120 gm castor sugar

2 large eggs

2 tsp vanilla extract

340 gm plain flour

1 tsp baking soda

1/4 tsp salt

160 gm rice bubbles (crispy rice)

140 gm chocolate chips

1. Cream butter and sugar till white and fluffy.
2. Add in eggs one at a time and vanilla extract, beat well.
3. Sift in flour, baking soda and salt and continue to mix well over low speed.
4. Lastly pour in crispy rice and chocolate chips, fold well with a rubber spatula.
5. Scoop chocolate mixture with a dessert spoon and drop onto a lined baking tray.
6. Bake at preheated oven at 160 degrees C for about 20 minutes or until golden crisp.
7. Cool down cookies and store in an airtight container.
   
   
   
   
   

I'm submitting this post to Best Recipes for Everyone Jan and Feb 2015 Event Theme: My Homemade Cookies 
by Fion of XuanHom's Mom 
and co-host by Victoria Baking Into The Ether

I'm also linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015 hosted by Miss B of Everybody Eats Well In Flanders and co-hosted by Charmaine of Mimi Bakery House

This post is also linked to "Little Thumbs Up" February 2015 Event [Cocoa] organised by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY and hosted by Grace of Life can be Simple.

I am also submitting this to the "Cook & Celebrate: CNY 2015" event hosted by Zoe of Bake for Happy Kids, co-hosted by Yen of Eat Your Heart Out and Diana of The Domestic Goddess Wannabe.

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CNY 2015 - Chocolate Marble German Cookies

Many blogger friends have baked this melt-in the mouth German Cookies for awhile.  There were so many last year but I was attracted to the marbled ones shared by Ann Low of Anncoo Journal which looks simple yet attractive.

Like other cookie recipes, I baked a double portion to get enough to share with my siblings and mother in-law.  Separately baked another portion for my neighbour when the first bake turned out to be so good.
All in all, I ended up baking 4 portions of this recipe.  Isn't it a bit too much, but they really are good.

Verdict - lovely, lovely cookies that are so crispy, fine and aromatic.  Taste perfect, melt in the mouth too.  This is my favourite kind of cookies. It's a keeper.  Made some for my neighbour and she gave a Thumbs Up.  

Ingredients - Plain Portion

[double portion in red - makes 210 pieces]

125 gm butter [250 gm]

40 gm icing sugar [80 gm] - sifted

125 gm potato starch or corn starch [250 gm]

80 gm plain flour [160 gm] - sifted twice

1. Beat butter and icing sugar till fluffy and lighter in color.
2. Sift in potato starch and flour, mix to form a soft plain dough and set aside.

Ingredients - Cocoa Portion

125 gm butter [250 gm]

40 gm icing sugar [80 gm] - sifted

125 gm potato starch or corn starch [250 gm]

20 gm cocoa powder [40 gm] - sifted twice

60 gm plain flour [120 gm] - sifted twice

1. Beat butter and icing sugar till fluffy and lighter in color.
2. Sift in potato starch, cocoa powder and plain flour, mix to form a soft chocolate dough.
3. Divide plain and chocolate dough into 4 portions.
4. Roll plain and chocolate dough separately into long strips. Using 1 tsp measuring spoon of plain and chocolate dough, wrap them around each other with your hand and place on a lined baking tray and gently press dough with your finger.
5. Bake at preheated oven at 170 degrees C for 13-15 mins depending on the size of your cookies.
6. Remove from oven, leave to cool completely on  a wire rack and store in airtight container.
   
   
   
   
   
   
   

I'm submitting this post to Best Recipes for Everyone Jan and Feb 2015 Event Theme: My Homemade Cookies 

by Fion of XuanHom's Mom 
and co-host by Victoria Baking Into The Ether

I'm also linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015 hosted by Miss B of Everybody Eats Well In Flanders and co-hosted by Charmaine of Mimi Bakery House

This post is also linked to "Little Thumbs Up" February 2015 Event [Cocoa] organised by Zoe of Bake for Happy Kids and Doreen of my little favourite DIY and hosted by Grace of Life can be Simple.

I am also submitting this to the "Cook & Celebrate: CNY 2015" event hosted by Zoe of Bake for Happy Kids, co-hosted by Yen of Eat Your Heart Out and Diana of The Domestic Goddess Wannabe.

Read More