220 g All purpose/plain flour
120 g castor sugar
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
40 ml Ribena BlackCurrent Fruit drink
2 tbsp milk powder
1 tbsp custard powder
100 g butter
1 tsp purple and red coloring
4-5 tbsp blackcurrent jam
1) In a bowl, sift flour, custard powder and milk powder, baking powder and salt 2 times, set aside.
2) Cream butter and sugar till light and fluffy, add in egg and vanilla essence and continue to beat till well mixed.
3) Add in flour and ribena fruit juice alternatively, mix till well combined and its ready when the final mixture comes together. Divide into 2 portion, mix purple color on one portion and red on 2nd portions.
4) Wrap the dough with a clingwrap. Transfer to chiller to rest the dough for at least an hour or preferably overnight to firm up.
5) Pre heat the oven to 170 C for about 15 minutes. Line a baking tray with parchment paper.
6) Remove the dough from the chiller, combine and Flatten dough and mould them into shapes of your choice using a cookie cutter. Place 1/2 tsp of jam onto the dough. Brush egg wash (a mixture of 1 egg and 1 tsp of water) on the surface of the tarts.
7) Bake for 20 minutes and remember to cool it completely on the tray before transferring to the wire rack.
8) Keep in air-tight container once it has completely cooled down.
120 g unsalted butter
60 g icing sugar
180 g plain flour
2 tbsp milk powder
1 tbsp corn flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla
Some icing sugar for garnishing
1) Pre heat oven to 170 C. Line a baking tray with grease proof paper.
2) Cream butter and icing sugar until light and fluffy. Add in egg and continue to beat till creamy.
3) Add in remaining ingredients and mix into a soft dough.
4) Fill the soft dough into a piping bag fitted with a nozzle and pipe out flower shapes of your choice on the baking tray.
5) Bake in pre heated oven for 15-18 minutes or till golden brown. Remove and leave to cool before storing,
6) Sprinkle with a little icing sugar before serving.
260 g green pea powder
3 tbsp roasted sesame seeds
160 g Icing Sugar
1/2 tsp salt
340 g Self Raising Flour (sieve flour with salt)
300 ml Peanut Oil
1 egg + 1/2 tsp water – for glazing
1) In a mixing bowl, add in flour, icing sugar, pea powder or sesame seeds. mix all ingredients thoroughly. (you can substitute sesame seeds with peanut powder).
2) Add oil sparingly and slowly, mix till dough does not stick to the hands. Rest the dough in the fridge for 20 minutes covered.
3) Shape dough with your prefer design cutters and brush with egg wash. Arrange on parchment lined baking tray.
4) Baked in pre heated oven 180 C for 20 minutes, allow cookies to cool on tray for about 10 minutes before removing them onto a wire rack to cool completely,
5) Store in air tight container.
Ingredients for Pastry (35-40 pcs)
125 g unsalted butter
10 g icing sugar
1 large egg
250 g All Purpose Flour
20 g Corn flour
1 tbsp milk powder
1 tbsp Custard Powder
2 tbsp grated gula melaka
1 egg yolk + 1 tbsp water – egg wash
1) Mix butter, icing sugar and gula melaka, beat over medium speed until light and fluffy. Add in egg, whisk till well blended on medium speed.
2) Mix in all dry ingredients (sifted), mix well to form a dough. Cover and keep refrigerated for 1 hour.
Gula Melaka and Coconut Mixture Ingredients
200 g gula melaka – shaved
50 g castor sugar
3 pieces pandan leave -knotted
120 g fresh shredded white coconut
Method for coconut with Gula Melaka
1) In a saucepan, add gula melaka, sugar and pandan leaves. Simmer for 10-15 minutes, discard pandan leave and sieve the mixture to remove any impurities. Add in fresh shredded coconut and cook for 5-10 minutes. Set aside to cool completely.
- On a floured surface, roll the dough out to a depth of about 1/2cm (1/5in). Remember to place cling film on the dough before rolling.
- Dust a small amount of flour on the surface of your pastry and very lightly spread it out with your fingers. This will aid in the pastry not sticking to the cutter.
- Using your cutter, cut out shapes (dip in flour!) and place on cookie sheet.
- Preheat oven to 160˚C/310˚F – 170 C.
- Fill the tart shells with Gula Melaka and Coconut , being careful not to overfill them, they look rather unsightly when the filling is bulging out almost like a ball, as many people like doing.
- Bake the cookies for 15 minutes until a pale golden colour, not brown.Remove from oven and sprinkle with some cooked white shredded coconut and egg wash before putting back to the oven and bake for a further 5 minutes. Cool on a baking rack.
- When cool, store in an airtight container at room temperature, every layer lined with baking/parchment paper to prevent sticking. They will keep for 2-3 weeks easily, that is, if they don’t get eaten up first!