Chocolate Chips Cookies by Angela Seah Thulin

Here's a recipe from a dear friend Evelyn Lim on chocolate chip cookies. I find them very light and airy in their texture and perfect as a snack during ''Fika'' (coffee break in Swedish).

Ingredients -

120g butter

85g brown sugar

1 tsp vanilla essence/extract

1 egg

1/2 tsp baking soda

140g all purpose flour, sieved

120g chocolate chips

Steps -

1. In a bowl with sieved flour, add the baking soda and chocolate chips. Mix well. Set aside.

2. In another mixing bowl, beat the butter and sugar until light and fluffy (I beat for about 7 mins).

3. Add vanilla essence. Mix well.

4. Add the egg in and whisk till well mixed.

5. Add point 1 in and whisk till just combined, do not over beat it.

6. Bake in preheated oven at 170 degree celsius on convention mode till brown. 

Notes -

1. I baked in top and bottom heat for 16 minutes.

2. I used 70g brown sugar with 150g chocolate chips.

Coconut Cookies by Angela Seah Thulin

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/627316517474945/?type=3&theater

Please watch the video before attempting this recipe! Tapioca Coconut Cookies

Ingredients -

1 cup coconut milk

1/2 cup granulated sugar

2 stalks of pandan leaves, wash and knot

1 egg yolk (from a large egg)

260g tapioca starch flour (and more)

Steps -

1. In a pot combine the coconut milk, sugar and pandan leaves and cook for 25 minutes in medium heat until it turns into thick yet syrupy consistency.

2. Leave it to cool to room temperature (lukewarm) and then stir in the egg yolk. Mix well.

3. In a big mixing bowl with tapioca starch flour, pour the liquid in and knead to combine.

4. Cover the dough with cling wrap and let it rest for 30 minutes.

Preheat the oven to 175 degree celsius

5. Shape the dough into individual small balls.

6. Place the balls on parchment paper and bake for 25-30 minutes.

Recipe origin: Tapioca Coconut Cookies

Notes - 

1. This tastes just like Kueh Bangkit but on a firmer texture. 

2. I used Kara coconut milk 200ml packet form.

3. I used more 260g flour as my dough was quite sticky.

4. Add bit by bit of water if your dough is too dry.

Mix the coconut liquid into the flour

Cover with cling wrap and rest for 30 minutes.

Salted egg yolk cookies by Angela Seah Thulin

Many members in Plate and Palate group have been baking these salted egg yolk cookies, it seems like i have to give it a try too. Well, the result is -  indeed very tasty with rich buttery taste. I received good feedback from my loved ones too and my kitchen was filled with fragrance!!!

Ingredients -

125g plain flour
10g cornflour
1/8 teaspoon double action baking powder
1/8 teaspoon bicarbonate of soda
1/2 tablespoon milk powder

3 salted egg yolks
85g butter, at room temperature
1/4 teaspoon salt
40g caster sugar

1 egg yolk, beaten lightly, for egg wash
Some black or white sesame seeds for topping

Steps -
1. Crack salted eggs, take the yolks only and steam in boiling water for about 5 minutes. Then mash with a fork and set it aside.

2. Sift the flour, cornflour, baking powder, bicarbonate of soda and milk powder together and set it aside.

3. In a mixing bowl with butter, salt and sugar, whisk on medium speed until sugar is dissolved.

4. Add the mashed salted egg yolks in together with the dry ingredients (point 2). Mix for couple of secs then use hand to knead into a soft and pliable dough. 

Preheat oven to 170 degrees

5. Roll out dough to 5mm thickness and cut into desired shapes using cookies cutters. Place them on baking pans and brush with egg wash. Sprinkle with sesame seeds as decorations.

6. Bake for 20 minutes at 170 degrees or until golden brown. Remove and let it cool completely before storing in airtight containers.

Notes - 
1. This recipe yields about 32 cookies.

2. At point 4 - If the dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes.

3. Every oven's temperature varies. I baked these at 155 degree celsius for 15 minutes.

Recipe adapted from http://messywitchen.com/recipe/cookies/chinese-new-year-cookies-salted-egg-yolk/

Christmas Pinwheel cookies by Angela Seah Thulin

My son loves these raspberry cookies so much that i had to bake again the very next day :)

Recipe for chocolate cookies, please click the link here - http://platepalate.blogspot.se/2015/12/christmas-swirl-cookies-by-angela-seah.html

Raspberry cookies 

Ingredients - 

320g All purpose flour

220g room temperature unsalted butter

140g granulated sugar

1-2 tsp raspberry emulsion (see below pic)

Some rainbow rice

1 tsp vanilla extract

1 large egg

1/4 tsp salt
Food coloring 

Steps - 

1. In a baking bowl, beat the butter and sugar until light and fuffy (about 2 minutes).

2. Add the egg, vanilla extract and raspberry emulsion in - beat till well mixed. 

3. Then add the flour in and beat till they are just well combined.

4. Divide the dough into two and place one half of the dough back into the bowl. Add raspberry emulsion and drops of red food coloring in and beat until fully incorporated. Now you have a plain dough and a red dough.

5. Place the two dough on 2 different parchment papers. 

Roll the plain dough out individually to 5mm thickness. 

Roll the red dough out individually to 5mm thickness. 

6. Then take the red dough and place it on top of the plain dough and roll them together like a log. Wrap it up with the parchment paper and freeze it for 25 minutes or until they are firm. 

7. When firm, remove from freezer. Open up the parchment paper, scatter rainbow rice on it and then roll your log to get it coated. Rewrap and freeze for another 10-15minutes. 

Preheat your oven now to 180 degree celsius.

8. Remove and cut them into 1cm thick. Place them on the baking tray with 5cm apart. Into preheated oven and bake them for about 8-10 minutes or until you see the browning at the cookies edges but still soft in the center of the cookies. Remove from oven and place on wire rack to cool completely. 

Notes:

1. I am using the cake flour sifted from the all-purpose flour together with corn flour. http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521

2. Every oven's temperature varies. I baked them at 165 degree celsius for 11 minutes.

3. I'm using Wilton sky blue and leafy green coloring for these.

4. If you like to use one recipe but to bake two different colors, divide the dough into 4 portions and each dough will weigh about 182g. 

Raspberry emulsion

Packed to give away :)

Christmas swirl cookies by Angela Seah Thulin

I got my husband to buy the raspberry emulsion and Hershey's (special dark) cocoa powder from USA during his last week business trip. So yesterday, i tried them on cookies. I'm glad that i baked two different flavours. My husband goes for chocolate (which was actually planned for myself) while my son loves the raspberry cookies so much that he finished it within a day. And my oven is currently baking a new batch of raspberry cookies - http://platepalate.blogspot.se/2015/12/christmas-pinwheel-cookies-by-angela.html

Hershey's swirl cookies 

Ingredients - 

320g All purpose flour

220g room temperature unsalted butter

150g granulated sugar

2 tbsp Hershey's special dark cocoa powder, sifted

Some chocolate rice

1 tsp vanilla extract

1 large egg

1/4 tsp salt

Before bake

After baked

Steps - 

1. In a baking bowl, beat the butter and sugar until light and fuffy (about 2 minutes).

2. Add in the egg and vanilla extract, beat till well mixed. 

3. Then add the flour in and beat till they are just well combined.

4. Divide the dough into two and place one half of the dough back into the bowl. Add the cocoa powder in and beat until fully incorporated. Now you have a plain dough and a chocolate dough.

5. Place the two dough on 2 different parchment papers. 

Roll the plain dough out individually to 5mm thickness. 

Roll the chocolate dough out individually to 5mm thickness. 

6. Then take the chocolate dough and place it on top of the plain dough and roll them together like a log. Wrap it up with the parchment paper and freeze it for 25 minutes or until they are firm. 

7. When firm, remove from freezer. Open up the parchment paper, scatter chocolate rice on it and then roll your log to get it coated. Rewrap and freeze for another 10-15minutes. 

Preheat your oven now to 180 degree celsius.

8. Remove and cut them into 0.75cm thick. Place them on the baking tray with 5cm apart. Into preheated oven and bake them for about 8 -10 minutes or until you see the browning at the cookies edges but still soft in the center of the cookies. Remove from oven and place on wire rack to cool completely. 

Notes:

1. I am using the cake flour sifted from the all-purpose flour together with corn flour. http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521

2. Every oven temperature varies. I baked them at 165 degree celsius for 11 minutes.

Raspberry cookies after baked

Raspberry swirl cookies 

Ingredients - 

320g All purpose flour

220g room temperature unsalted butter

140g granulated sugar

1-2 tsp raspberry emulsion (see below pic)

Some rainbow rice

1 tsp vanilla extract

1 large egg

1/4 tsp salt

Red food coloring 

Before bake

Steps - 

1. In a baking bowl, beat the butter and sugar until light and fuffy (about 2 minutes).

2. Add in the egg and vanilla extract, beat till well mixed. 

3. Then add the flour in and beat till they are just well combined.

4. Divide the dough into two and place one half of the dough back into the bowl. Add raspberry emulsion and drops of red food coloring in and beat until fully incorporated. Now you have a plain dough and a red dough.

5. Place the two dough on 2 different parchment papers. 

Roll the plain dough out individually to 5mm thickness. 

Roll the red dough out individually to 5mm thickness. 

6. Then take the red dough and place it on top of the plain dough and roll them together like a log. Wrap it up with the parchment paper and freeze it for 25 minutes or until they are firm. 

7. When firm, remove from freezer. Open up the parchment paper, scatter rainbow rice on it and then roll your log to get it coated. Rewrap and freeze for another 10-15minutes. 

Preheat your oven now to 180 degree celsius.

8. Remove and cut them into 1cm thick. Place them on the baking tray with 5cm apart. Into preheated oven and bake them for about 8-10 minutes or until you see the browning at the cookies edges but still soft in the center of the cookies. Remove from oven and place on wire rack to cool completely. 

Notes:

1. I am using the cake flour sifted from the all-purpose flour together with corn flour. http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521

2. Every oven temperature varies. As i cut them thicker, i got to bake them longer too. At 165 degree celsius for about 14 minutes.
3. I'm using Wilton Christmas red food coloring for this.

Raspberry Emulsion purchased in USA

Chess cookies by Angela Seah Thulin

I remember the first time i had such cookies. They were offered by my mother in law. My husband was sharing to me how much he loves these cookies and he had them very often when he was a kid. Well well, i was hesitating even to try as i don't really fancy butter cookies. They were amazingly fragrant and i couldn't taste the butter so much .. I'm falling for them.

Chess cookies by Angela Seah Thulin

It looks complicated and you probably have to use a ruler to measure if you like an even design.. But hehe, i don't. All done free hand so i don't really have a detailed explanation to that. And yes this is another easy recipe.

Ingredients - 

325g All purpose flour

220g room temperature butter

140g granulated sugar

20g cocoa powder, sifted

1 tsp vanilla extract

1 tsp lemon zest

1 large egg

1/4 tsp salt

Steps - 

Preheat oven - 175 degree celsius

1. In a baking bowl, beat the butter and sugar until light and fuffy (about 2 minutes).

2. Add the eggs, vanilla extract and lemon zest in till well mixed. 

3. Then add the flour in and beat till they are well combined.

4. Divide the dough into half and place one half of the dough back into the bowl. Add the cocoa  powder and beat until fully incorporated.

5. Place the two doughs on 2 parchment papers. Roll and shape them accordingly. For this part, you really have to use your imagination to ponder .. :) 

Brush in between layers with water. Press down gently and then wrap and freeze for 15 minutes or until they are firm.

6. When firm, remove from freezer and cut them. Into preheated oven and bake them for about 6 -9 minutes or until you see the browning at the cookies edges. Remove from oven and place on wire rack to cool completely. 

Famous Amos 'alike' Cookies by Angela Seah Thulin

You got to try this ..! Super ADDICTIVE chocolate cookies. The texture is super alike to the famous amos cookies. 

Ingredients A - 
200g white sugar
220g packed light brown sugar
225g butter
1 cup of canola oil
1 egg
1 tbsp fresh milk
1 tsp vanilla essence

Dry ingredients -
500g all-purpose flour, sieve
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
350g semisweet chocolate chips

Directions :

1) Using padle attachment - whisk the ingredients A: butter and the 2 types of sugar first. After that, add the oil, egg, milk and vanilla essence in and continue whisking till all corporated.

2) Then add dry ingredients - sieved flour, salt, cream of tartar and baking soda in gently whisk till mixed.

3) Fold in the chocolate chips.

4) Using teaspoon to make into small small shape on tray lined with baking paper.

5) Bake at preheated oven temperature - 350 degrees F (175 degrees C) for 8-12 minutes. (Cookies are light in color when done).

* My cookies are soft when out but after a while, it become slightly harden.
* The texture is very much alike Amos cookies. Light n crunchy.
* My cookies took 9 mins for each tray.

* If you half the recipe, use 1 small egg

Recipe origin from Cecilia Wong: 

https://www.facebook.com/groups/platepalate/permalink/798065703581065/

pack and ready to give away :)

Milo German Cookies by Fc Ng

Facebook link: https://www.facebook.com/photo.php?fbid=10152744693182736&set=gm.794922510562051&type=1&theater

Recipe: https://bakingintotheether.wordpress.com/2015/01/23/melt-in-mouth-milo-cookies/

Melt-in-the-mouth Chocolate Balls by Angela Seah Thulin

Facebook link: https://www.facebook.com/photo.php?fbid=10152592589986889&set=gm.794613267259642&type=1&theater

Recipe: https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/347265732146693/?type=1&theater 

Kueh Bangkit by Angela Seah Thulin

Since I am residing overseas and Chinese New Year is drawing near, i have this strong craving for Kueh Bangkit - one of the Chinese New Year delicacies. In fact, this craving have lasted for at least 2 months. Then i googled around for the easiest recipe and hopefully one that gives the right texture and melts in the mouth.
This recipe requires tapioca starch, I thought I had it but NO..., I only found half a packet left so i halved the recipe from KitchenTigress.blogspot and gave it a try. Really fragrant!!

Recipe:

180g Tapioca starch
1/4 tbsp plain flour (i omit)
2 stalks of long pandan leaves, cut into 5cm long.

85ml coconut cream (i use Kara brand)
60g granulated White sugar
1/4 tsp salt
25g eggs (i use 1 full egg and lightly beaten it then i weigh to achieve the weight)
8g egg yolk
3g butter

Steps -
1. Preheat the oven at 160degree celsius
2. Stift tapioca starch and plain flour. Mix them together.
3. Place the mixture on a large tray with baking paper underneath. Tuck the pandan leaves in the mixture.

4. Into the oven for one hour. The pandan leaves will turn dry and flour will turn slightly yellowish.
5. Re-stift the starch and flour.
6. In a small pot with coconut cream, sugar, salt, egg and yolk - whisk them till smooth liquid. Then move to the stove using low heat, whisk till the sugar dissolved. After sugar melts, remove from heat and add butter in and mix well. Let it cool for few minutes.
7. Set aside about 1.5 tbsp of baked flour
8. Pour the coconut liquid into the remaining flour. Knead and combine them till it become a dough. Then set aside and rest for 10 minutes.
9. Preheat your oven to 160degree Celsius now.
10. Dust some baked flour (from that 1.5 tbsp) on your table top (to prevent sticking), start to roll the dough and then cut into your desired shape.

Bake for 13-15 minutes or until the cookies turn slightly browned at the bottom.

Done!