Healthy Oats Cookies

When I first saw the recipe from foodmetrica.com, I was interested to make the cookies. This is the recipe that I have been looking for. Oats cookies that contain no eggs and butter and no flour The oats are turned into flour. I use olive oil instead of coconut oil as written on the recipe.

These crispy and healthy cookies are packed with fiber and nutrients that I enjoy eating 1 or 2 pieces of every morning.

INGREDIENTS:

1 cup oat flour(blend the oats)

1 cup quaker oats(rolled oats)

3/4 tsp baking powder

1/3 cup olive oil

2 tbsp caster sugar

3 tbsps low fat milk

a pinch of salt

1 tsp vanilla extract

METHOD:

1.  Preheat the oven to 180°C top and bottom heat and line the baking tray with parchment paper.

2.  In a large mixing bowl add milk, vanilla extract, olive oil, sugar, and salt. Mix until combined.

3. Add oat flour, quaker oats, baking powder. Mix well. The dough will be wet and sticky and that's ok.

4. Leave the dough in the fridge until the dough looks more solid.

5.  Form round balls. Flatten cookies with your hand into cookie shape.

6.  Bake in preheated oven for 20 minutes till crisp. Allow to cool in the baking pan then place them on a wire rack to cool completely.

7.  Store them in an airtight container.

Pineapple Jam Cookies

 

Chinese New Year I made these lovely cookies filled with pineapple jam. I used my mooncake pressed mold . My mold have not used for the longest time and it is time to take out and make to good use and this is the result. I wanted to make like the Taiwan pineapple tarts. When i saw Taiwan pineapple tarts, I remember my mooncake mold that have been kept sitting in the kitchen cabinet unused . I decided to make my pineaplle tarts using my mooncake mold which is square shape and my pineapple tarts came out lovely and easy to hold and bite this way. My sister said this tarts looks good and pretty and cute.

In fact, I started making like this last year and this year again. Thanks to my own idea cos now my mold is not wasted away. I almost wanted to thow it away to save space in my cabinet when I thought that it is useless because I have a few more of mooncakes mold which is bigger and round. Someone said to me that mooncake need to be round and not square and I agreed. Now I'll be using this square mold to make my enclosed Pineapple tarts.

INGREDIENTS:

226 grams butter

3 tbsp sugar

1 tsp salt

1 egg yolk

21/2 cups flour(330g)

2 tbsp milk powder

2 tbsp corn flour

21/2 tsp custard powder

1 tsp vanilla essence

Method:

Beat butter with sugar until fluffy. Then add in egg yolk. Mix the flour, corn flour, custard flour, milk powder, and salt together. Then add to the butter mixture. Add in the vanilla essence and beat again evenly. Make it into a dough. Take some dough and flatten, then fill with pineapple jam, seal, and shape/press with a cutter. Bake in a preheated oven, at 180°C until cooked.

Kueh Semperit 2

 

I always always love to make this flower cookies. They are pretty with the cherry in the center. I just love to see them more than I love to eat them. They are edible pretty flowers.

INGREDIENTS:

250 g butter

90 g icing sugar

1 egg yolk

1/4 tsp salt

320 g all-purpose flour

120 g corn flour

2 tbsps milk

1/2 tsp rose essence

chopped cherries for decoration

METHOD;

. Cream butter with sugar,egg yolk,salt and rose essence until fluffy.

. Add in milk, and mix well.

. Fold in all purpose flour and corn flour.

. Mix until dough become soft and doesn't stick at hand.

. Place mixture into piping tips.

. Pipe mixture on lightly greased baking tray.

. Decorate with chopped cherry and bake in preheated 180°C oven for 15 minutes or until golden brown.

NESTUM CEREAL BUTTER COOKIES

 

Ooo... umn! Delicious Nestum Butter Cookies. Every bite is full of Nestum Cereals. Who don't want more? Cereals inside and outside of the cookies.

I bought a big packet of NESTLE NESTUM CEREALS but I didn't look for the expiry date when I bought home that day. I left it on my shelf and forgot all about it. When I do remember, I checked and found out that the expiry date is just one month away. Prior to this, I quickly searched for recipes and follow the recipe by Nestum itself from their website.

The rest of the leftover cereals, I will make it into cakes. Maybe steamed or baked NESTUM CEREALS CAKES.

INGREDIENTS:

130 g salted butter at room temperature

80 g castor sugar

1 egg

2 tsp vanilla extract

190 g self-raising flour

5 g baking powder

50 g NESTIM - for coating

DIRECTIONS:

1.  Pew-heat oven to 170°C.

2.  Cream butter and sugar until light and fluffy.

3.  Add egg and vanilla extract. Mix evenly.

4.  Mix in flour mixture and 50 g of NESTUM. Mix well until a dough forms.

5.  Line your baking tray with parchment paper. Using a melon scoop, scoop the

cookie dough with the NESTUM. place cookies at least 1" apart on the baking tray.

6.  Bake at 170°C for 15 mins.

7.  Transfer to the cooling rack.

8.  Store in an airtight container.

NOTE: This recipe is adapted from the NESTUM website from NESTUM RECIPES.

Enjoy Baking!

V GRAINS DIGESTIVE BISCUITS

 

Have V Grains at home? Make it into biscuits or cookies. I bought this healthy cereal to drink every morning but got tired of always drinking the same thing every morning. Then I thought of making it into cookies. Tell you, it is just so nice, just the same as digestive biscuits. So, besides drinking, you can also make cookies. If you don't have V grains, you can substitute them with Horlicks.

INGREDIENTS: 220 g butter 55 g sugar 240 g all purpose Flour 10 tbsp V grains powder 1. Add V grains into all purpose flour. Mix well together. 2. Cream the butter with sugar until creamy. You can also use the beater to beat. 3. Add the flour to the butter mixture. 4. Gather and form into a dough. Rest the dough for 15 minutes. 5. Take some dough and simply make a small round ball. 6. Flatten each dough slightly flat. 7. Prick with a fork. 8. Bake in preheated oven at 160°C for 15-20 minutes or until turning brown. 9. Cool on a wire rack before storing in an airtight container.

OMEGA PLUS DARK CHOCOLATE COOKIES

This is a perfect idea to use the dark chocolate milk powder to make 

into cookies because the milk powder is bitter to our taste.

After the cookies are baked and cooled down, I kept them in a jar, and the next day, my family finished it off and I have to bake another batch. 

INGREDIENTS;

2/1/2 cup all purpose flour

4 tbsp Omega Plus Dark Choc milk powder

1 tsp baking soda

1/2 cup granulated sugar( for sweetness use 1 cup)

3/4 cup dark brown sugar

1 cup(226 g) salted butter

3 large eggs

1 tsp vanilla essence

2 cups chocolate chips (optional)

METHOD;

1.  Mix all purpose flour with the omega plus dark choc milk powder and baking soda.

2.  Beat sugar and butter on medium speed until well combined.

3.  Add eggs and vanilla essence. 

4.  Add in the flour and milk mixture on a low speed.

5.  Mix in the chocolate chips if using. 

6.  Chill the dough in the fridge for 30 mins.

7.  Heat oven to 180°C. Bake the cookies in the oven for 20 mins. Use an ice cream scoop or just make it into round balls by using the palm of your hand.

OATS RAISINS COOKIES

This week finally have some free time so that I can bake some cookies for snack time.  I 

bought some baking ingredients but hadn't done any baking. The last time I baked was in mid-January.

Yesterday I started baking pineapple tarts and today I baked Oats Raisins cookies. These cookies are so addictive.  I made two types. One is without egg and the other with egg. 

The without egg type is crispy inside and outside. The egg type is chewier inside and crispy on the outside. I like both of the types. These cookies are also tasted like Famous Amos. Raisins can be 

substitute with chocolate chips. 

Make sure to store the cookies in an airtight container after it has cooled down.

 Pre-heat oven to 190°C.

INGREDIENTS;

105 g All-Purpose Flour

1 Tsp Cinnamon

1/2 Tsp salt

1/2 Tsp Baking soda

115 g Butter

85 g White Sugar

60 g Brown Sugar

1 Egg

1 Tsp Vanilla Essence

Mix all the above ingredients.

Add 130 g oats and 75 g raisins.

Bake 15-20 minutes or until brown. Take out from the oven 

and cool on a wire rack. Store in an air-tight container. 

Happy Baking!

COLOURFUL GERMAN COOKIES

I try making German cookies with different colours. This recipe is the same as I've used in dog German cookies.

These are irresistible soft cookies for those having soft teeth to enjoy.

The green colour is extracted from pandan juice. The chocolate is from cocoa powder. The white colour is just plain. 

These cookies are not hard to make at all.

Ingredients:

250g unsalted butter(I prefer salted,so I used)

80g icing sugar

2 tbsps vanilla

250g potato starch

160g plain flour/all purpose flour

Methods:

1. In a mixing bowl,use electric mixer to beat butter and icing sugar till creamy.Add in vanilla

and continue beating till well combined.

2.Add in sifted potato starch and plain flour with a spatula to form a soft dough.

3.Make small balls and tiny balls for the nose attachments.Then attach the koko crunch as 

ears,the chocolate chips as nose,the love as the tongue,and chocolate chips as the eyes.

4.After all done,bake in oven 150°C,fan forced with top and bottom heat.Bake for 15-20 minutes,but your oven temperature may varies.(know your own oven).

5.Let the cookies to cool on the baking tray first to prevent breakage before transferring to wire rack to further cool.

CHIPSMORE COOKIES LIKE FAMOUS AMOS

 

Just like everyone says that chocolate chips cookies like famous amos are very additive,crispy and crunchy. I agreed with everyone who said so. My son keeps on eating one bite after the other till all are nearly finished.This recipe was given and shared by a friend of mine who liked to make and sell it away.

Without realising and a person like me who seldom look at the calendar,didn't even noticed that december is almost gone and way to christmas soon. Upon realising, I promised myself that I must bake some cookies even though we don't celebrate christmas.Christmas is a time of joy and happiness. I liked christmas very much as much as I love december.Merry christmas everyone who read my posts.

Have a good year ahead and wish that the pandmic will end soon.

Let's try the recipe out. It is very easy to make.

Pre-heat the oven to 150°C.

INGREDIENTS;

70 g Salted butter

105 g Low gluten flour

25 g Castor sugar

30 g Egg

2 g Baking powder

2 g Baking soda 

80 g Dark chocolate chips

INSTRUCTIONS;

1.  In a mixing bowl,beat butter and sugar till creamy.

2.  Add in egg and continue beating.

3.  Mix baking powder and baking soda into the low gluten flour. Then sift in to the batter. Add in chocolate chips. Mix well. Take some and make into round balls.

Baking temperature 150°C

Baking time 15-20 mins

MERRY CHRISTMAS!

FAMOUS AMOS COPYCAT COOKIES

 

Someone recommend me to make this viral cookies that is a copycat of the famous amos ,and so I agreed 

to try making it.I have only eaten famous amos cookies twice in my life and that was also many years ago. I could not remember how it tasted like,but I know their cookies are very nice,smell so good, and is also very pricey. I do make some cakes and cookies from then and now and there was no need for me to buy

any other store bought cookies.Home made cookies are the best and I can make and eat as many as I want without

having to spend money on buying from stores.Out of curiosity,I tried out this recipe.The recipe pop up from my handphone news notification and I immediately bookmarked  and made it today.It is from a

Malaysian mum who shared it on facebook and became viral.If not mistaken,it was a year ago already.

The cookies ask for 2 cups of chocolate chips,but I only left 1 cup and I just go ahead making it.

INGREDIENTS;

250g Butter

1 1/4 Cups Brown Sugar

2 1/2 Cups All Purpose Flour

1/2 Cup Corn Flour

2 Cups Chocolate Chips

1 Tsp Vanilla Essence 

1 Tsp Sodium Bicarbonate

1 Tsp Baking Powder

6 Tbsp Vegetable Oil

1 Egg

Almond/Walnuts/Macadamia-optional

METHOD;

1.  In a bowl,combine butter,brown sugar,vanilla essence, and egg. Mix well.

2.  Add all remaining ingredients except chocolate chips and mix well again.

3.  Finally,mix in  chocolate chips and optional nuts if use.

4.  Refrigerate the cookie dough for 30 mins.Preheat oven to 150°C. Coat the baking tray           with some butter.

     

5. Bake for 20 mins or until golden brown.

6.  Cool cookies before storing in an air-tight container.

HORLICKS COOKIES

 

Seeing my big bottle of Horlicks still left unopened,I decided to do something.At first I wanted to 

bake the Horlick cake,but then in the end,decided to bake Horlick cookies instead.I never knew Horlick cookies can be so so good and additive.I decided to bake even more on the next day.This time in big batches so that can last at least for a few weeks.The first batch are already inside our stomach.

INGREDIENTS:

110 g butter

120 g all purpose flour

35 g caster sugar

5 tbsps horlicks

METHOD:

1.  Preheat your oven to 160°C. Line the baking tin with parchment paper.

2. Mix the horlicks and sifted flour together.Mix well.

3.  Beat butter and sugar with an electric beater until soft and creamy/fluffy.

4.  Then add in the flour and horlicks mixture and continue beating until a soft dough forms.

5.  Take about a small size of the batter and make to balls and press lightly with your palm.Place on the baking sheet and each cookies must be 2" apart to prevent sticking to each other as the cookies will melt bigger.

6.  Bake at pre-heated oven 160°C for 15 mins.Let sit in the oven for 5 mins then cool on a wire rack to cool completely.Store in an air-tight container.

Ondeh Ondeh Cookies

This is a baked version of the original steamed ondeh-ondeh kueh.Steamed ondeh-ondeh is made up of glutinous rice flour and has gula melaka/palm sugar and grated fresh coconut..This baked version is a copy of it,but it is using flour and not glutinous rice flour and dessicated coconut instead of fresh grated coconuts.Please google to find out more.

INGREDIENTS;

200 g superfine/low protein flour(sifted)

100 g icing sugar

115 g butter

20 g gula melaka(grated)

1 egg(grade B)

1/2 tsp salt

1 tsp pandan paste

30 g dessicated coconut

Dessicated coconut for rolling the balls

1.  Beat butter and icing sugar with a hand beater until well-combined.

2.  Add in egg to beat,follow by salt and pandan paste until well combined.

3.  Add in the sifted flour and fold well.

4.  Add in the dessicated coconut as well as the grated gula melaka.. Mix well.

5.  Let the dough to rest in the chiller for 20 mins or until it is easy to handle.

6.  Take a small portion of dough on your palm and roll it into balls and drop the small balls into a plate        of  dessicated  coconuts.Coat all the balls with the dessicated coconuts so that it look like the kueh          Ondeh  Ondeh,

7.  Arrange all of the balls on a baking tray lined with parchment paper.

8.  Bake in the pre-heated oven 170°C for about 15-20 mins,center rack.

9.  Cool down your cookies and store in an air-tight container.

ONDEH-ONDEH WITH FILLINGS INSIDE;

RECIPE ADAPTED FROM: CHEF CHOO OF ROYAL PLAZA SINGAPORE

INGREDIENTS;

200 g butter

100 g icing sugar

a pinch of salt

5 g coconut milk

5 g green pandan essence

50g ground almond

300 g flour

250 g dessicated coconut

GULA MELAKA SAUCE;

50g gula melaka

50 g water

1 pandan leaf

a pinch of salt

1.  Combine butter and icing sugar Whisk together at a slow speed until they melt together. add in salt and coconut milk to the micture.Continue whisking until mixture is well combined.

2.  Add in pandan paste,flour and ground alnonds. whisk until mixture has a dough-like consistency.

3.  Leave the dough at room temperature for half an hour.

4.  Put the dessicated coconut in a bowl and combine with gula melaka.

5.  Each ondeh-ondeh balls weighs equal weight,roughly about 15 g.

6.  Fill each dough ball with a ball of gula melaka and coconut mixture.Roll each filled ball into the dessicated coconuts.Coat each one of them.

7.  Place on a lined tray with parchment paper and bake at 160°C for about 20 mins.

8.  Take out from the oven and cool on wire rack.After cooled,store in an air-tight container.

sugar cookies

Hey! I made this before christmas.It's just a simple shape joined sugar cookies.I do made a few different shapes,but my computer suddenly crashed and I have to re-format it and couldn't save the rest of the pictures.This is the only picture that I have on my phone.

Recipe adapted from allrecipes.com and I adjust the sugar to my taste.

 INGREDIENTS;

2 3/4 cups all purpose flour

1 tsp bicarbonate soda

1/2 tsp baking powder

1 cup butter,softened

1 cups white sugar

1 egg

1 tsp vanilla extract

METHOD;

Pre-heat oven 190°C.In a small bowl,sieve together flou,baking soda and baking powder. Set aside.

In a large bowl,cream butter and sugar until creamy and smooth.Beat in egg and vanilla extract.

Gradually,add in dry ingredients.Roll rounded balls,put on ungrease cookie sheet.

Bake for 10 mins in pre-heated oven until golden brown.Let stand on cookie sheet for 2 mins before removing to cool on wire rack.

CORN FLAKES COOKIES

Corn Flakes Cookies

Corn flakes cookies are so easy to make.It doesn't take long to finished making it.The result you'll

love it.It's very crunchy since it is rolled with cornflakes to bake.My daughter took one bite and she's asking for more.It's likely I'll make another batch with her help.

Perhaps you'll like it too.Happy Trying and Happy Baking!

INGREDIENTS;

250g Butter

150g Sugar

2 Eggs

300g All-Purpose Flour

150g Nestle Corn Flakes

1 tsp Vanilla Essence

30g Corn Flour

METHOD;

Beat butter and sugar till pale and creamy.Add vanilla essence.Stir in the eggs.Fold in the flour mixture and corn flour.Take out 1 tsp of dough and roll over the crushed cornflakes.Put the cookie to a baking tray lined with parchment paper and bake for 25 minutes at 180°c top and bottom heat till golden brown.

Wait for it to get cool before putting in an airtight container.

This recipe yields exactly 100 pieces.

Note:  Sometimes can also add in some cherries.