Curry Paste Dhal Cookies

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120 g unsalted butter
40 g icing sugar
50 ml Coconut cream

1 packet Prima Taste Nonya Curry Paste
2 tbsp dessicated coconut – pan fry till light brown
2 tbsp dhal – soaked till soft – drained and set aside
2 tbsp Chicken Floss

Dry Ingredients
180 g plain flour
2 tbsp Urad flour
1/2 tsp salt
(Sieve flours and salt– set aside)

2 sprigs curry leaves – minced finely
4 kaffir leaves – minced finely
Minced chilli padi (for topping)

1 large egg yolk (mix with a bit of water) for glazing

1) In a mixing bowl, add in flour mixture, minced leaves, coconut cream, dhal, dessicated coconut, chicken floss, butter and icing sugar, mix evenly until it forms a pliable dough.
2) Transfer dough to a lightly floured flat work surface. Roll dough flat to about 0.5 cm thickness. Use your preferred mould to cut the cookies and transfer to a baking tray lined with baking paper. Egg wash the cookies and top with with minced chilli padi.
3)  Bake in pre heated oven 170 C for 15-18 minutes on medium shelf. Bake longer if want more crispier.
4) Cool on wire rack completely before storing in airtight container.


Fruits & Nuts Bar

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Dough ingredients  (A)
150 g butter/margarine
130 g castor sugar
1 large egg
1/2 tsp baking powder
1/2 tsp salt

Filling Ingredients  (B)
200 g slice almonds
250 g dried mixed fruits and nuts
100 g butter/margerine
1 tsp vanilla essence
40 ml evaporated milk
2 tbsp honey

For dough
1) Mixed Ingredients A to form a soft dough.
2) Roll the dough thinly and place on a greased square baking tray (18cm x 28cm).
3) Baked on pre heated oven 180 C for 20 minutes.

To Make top layer ingredients
1) Cook sugar till caramized, add in evaporated milk, honey and butter. Stir to mix till well dissolved.
2) Add in vanilla essence, mixed fruits, nuts and sliced almonds. Pour onto baked dough, using a spatula to spread evenly.
3) Baked for 20 minutes at 180 C.
4) Remove from oven and cut into rectangle or square shape.



Peanut Cranberries Chocolate Crunch Cookies (Zappalang Cookies)

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140 g unsalted butter
50 g castor sugar
1 tbsp condensed milk
2 tbsp shredded Gula Melaka
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp salt
1 tsp Vanilla Essence
1 large egg
180 g plain flour
(sieve flour with baking soda, powder, salt set aside)

Dried Ingredients
80 g Kellogs Rice Krispie
70 g chocolate chips
2 tbsp roasted sesame seeds
3tbsp peanut powder
3 tbsp dried cranberries

1) Pre heat oven to 160 C and lined baking tray with baking paper.
2) Cream butter, sugar and gula melaka till light and fluffy, add in condensed milk, vanilla essence and cream till just mix. Add in egg and beat it in.
3) Mix dried ingredients with flour till well combined. Add to egg mixture and using a spatula to stir still well combined.
4) Scoop a teaspoon of the mixture and drop on lined baking tray and baked in pre heated oven (160 C) for 25 minutes or golden brown.
5) Cool on wire rack completely before storing in air-tight container.

Peanut Butter With Biscoff Biscuit Spread and Ovomaltine Crunchy Cream Cookies

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250 g Plain Flour
90 g Peanut Butter (creamy type)
50 g Biscoff Biscuit Spread – optional
50 g Ovomaltine Crunchy Cream – optional
50 g Peanut Oil
1 tbsp butter
90 g Icing sugar

Some roasted peanut – halved (optional)

1 egg yolk + 1 tbsp milk or water – beaten lightly

1) Pre heat oven to 160 C.
2) Combine peanut butter, Biscoff Bicuit Spread, Ovomaltine Crunchy Cream. icing sugar, peanut oil and butter together. Stir to mix and combine well.
3) Sift in flour and pinch of salt. Knead into a soft dough (if it is too dry, add a little bit of oil).
4) Pinch off some dough and lightly form into a small ball (your preference big or small) like a dome and using a straw or chopstick to poke a dent on the surface of the cookie. Lightly press a 1/2 roasted peanut on it and place them on baking tray lined with parchment paper.
5) Glaze lightly with beaten egg yolk and bake for 15-20 minutes or until golden brown.
6) Cool on wire rack before storing in air-tight container.

Salted Egg Yolk Cookies


85 g butter
2 salted egg yolk (steamed till firm)
125 g cake flour/plain flour
10 g potato starch flour/cornflour
30 g icing sugar
30 g milk powder
1/2 tsp baking powder

2 tbsp sesame seeds – for decorations
1 egg yolk – for egg wash

1) Pre heat oven to 165 C.
2) Cream the butter, icing sugar and salt till light and fluffy. Sift in all the flour (cake flour, potato starch flour, milk powder) fold well with a spatula to mix well.
3) Stir in the mashed salted egg yolks and use hand to knead to form a soft dough (do not over knead). Wrap dough in cling wrap and put in the fridge for 30 minutes.
4) Roll dough with some dusted flour into 3mm thickness between 2 plastic sheets and put back to fridge for 5-10 minutes to harden, before cutting them into shapes using your desired cutter.
5) Brush cookies with egg yolk and sprinkle sesame seeds on them and bake for about 15-20 minutes or until golden brown.
6) Cool down cookies completely before storing into an airtight container

Amos Cookies With Chocolate Chips

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200 g castor sugar
180 g brown sugar
220 g butter
21/2 tbsp margarine
3 tbsp vegetable oil
2 tbsp  fresh milk
400 g All-Purpose Flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
(sieve flour, baking powder, baking soda, salt )
1 tsp vanilla essence
1 large egg
2 cups chocolate chips

1) In a mixing bowl, cream butter, brown sugar and sugar till light and fluffy, add in egg, milk and vanilla essence, mix well.
2) Add in dry ingredients flour and chocolate chips.
3) Drop by 1 tsp onto ungreased cookie sheets, bake at 175 C for 15-20 minutes (light in colour when done).

Oatmeal Craisin Dried Cranberries Chocolate Chips

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90 g unsalted butter -softened
90 g brown sugar
2 large eggs
200 g Instant Oatmeal
200 g self raising flour
1 tsp vanilla essence
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
125 g dried cranberries
85 g chocolate chips

1) Pre heat oven to 200 C.
2) In a mixing bowl, cream butter and sugar till light and fluffy, add eggs and vanilla essence, mix well.
3) In a separate mixing bowl, sieve flour, baking soda, baking powder and salt. Add in oats and combine well. Add to butter mixture in several additions and mixing well after each addition.
4) Stir in cranberries and chocolate chips, mix well and drop bu rounded teaspoonful onto ungreased cookies sheets. Bake for 10-15 minutes or until golden brown.
5) Cool on wire rack and stored in cookie jar.