Churro Bites

For those who love Churros, here is one bite size recipe that you might find useful

Churro Bites by AnythingHalal SG
Yield: 4 Servings

Ingredients

1/2 cup milk
1/2 cup water
3 Tbsp butter, diced
2 tsp granulated sugar
1/4 tsp + 1/8 tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
vegetable oil, for frying
Cinnamon Sugar Coating
1/2 cup granulated sugar
2 tsp ground cinnamon

Directions

1. Heat 1 1/2 inches of oil in a heavy bottom pot over medium heat to 360 degrees (Keep a close eye on the temp while you prepare the churro dough, you don't want it to become too hot, so you may have to reduce the temp or remove the pot from the burner for a moment).

2. In a medium saucepan combine milk, water, butter, 2 tsp sugar, and salt and bring mixture just to a boil.

3. Once it reaches a boil, remove from heat and immediately stir in vanilla and flour.

4. Stir mixture with a silicone spatula while running dough along bottom of saucepan to smooth any lumps and stir until mixture comes together and is smooth.

5. Transfer to a piping bag fitted with a large open star tip and carefully pipe about 1 to 1 1/2 inches of dough out over oil and using clean scissors, cut dough at top to allow dough to drop into oil (to make it faster I'd pipe about 2 - 3 inches out at time and would cut 2 at once then pipe more and repeat).

6. Work in fairly small batches being careful not to overcrowd (which will reduce oil temperature too much. You want the oil to remain close to 350).

7. Allow churros to fry until golden brown (stirring occasionally near the beginning of frying will help keep them from sticking to each other) and remove with a wire skimmer and drain on a plate or baking sheet lined with several layers of paper towels.
In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon.

8. Toss warm, drained churros into sugar mixture to evenly coat. For best results serve warm with chocolate sauce if desired.

Recipe Source: Cooking Classy

Sesame seed & Seaweed cookies - by Vonne VI

It's Cookies not Cupcake
Sesame seed & Seaweed cookies
(Cookies in cupcake style )
~EGGLESS
~suitable for VEGETARIAN

Ingredients
90g unsalted butter
50g caster sugar
25ml milk
120g plain flour
1/4 tsp baking soda
1/3 tsp baking powder
1 piece toasted seaweeds(3g) ~ shredded
1tsp white sesame seed
1tsp black sesame seed
( some mixed sesame for topping)~optional
Direction
1)In a bowl beat the butter and sugar untill creamy.Add in the milk and beat another 1-2 minutes.
2) Sieve in the flour,baking powder,baking soda and mixed untill combined with spatula. Add in the sesame seed and shredded seaweed and mixed untill combined.
3) Spoon 1/2 or 1 tsp mixture into the mini cupcake mould, sprinkle some mixed sesame seed on top and bake at 170°C for 20 minutes
4) Take out from oven and leave it cool before keep in air tight container
Done😀

Love Letters (Kueh Kapit) - by Lucinda Lau

Recipe credit to Erika Lim
Ingredients for approx 100 Love Letters

125g Plain Flour
125g Tapioca Flour
210g Confectioner's Sugar
1TBS Margarine/Butter
2 Egg Yolks
1 Can of Coconut Cream (shake well before opening)
Water
1 tsp Salt (to taste)
1 tsp Vanilla Crystals (to taste)

Equipments:
One 12mm pin for rolling
Butter knife to remove cake from pan
Chopping Board/Mat to roll on
Love Letter machine
*paper towels to wipe away excess oil between each round

Method:
1. Sift together plain flour, tapioca flour and sugar

2. Add in margarine and egg yolks and combine

3. Once the margarine turns into small crumbed pieces, gradually add in coconut cream. Add in portions to avoid lumps of flour.

4. If the consistency is still quite thick, add some water until mixture is slightly runny. If you lift the mixture up, it shouldn't make any ribbons.

5. Add salt and vanilla crystals to taste. We just crystals instead of essence as we want to avoid any more liquids. This gives the cake a little more crisps when you cook it.
*note: we used our hands to mix just because. but do not use a beater as we do not want to put too much air in. you can use a spatula.

6. When you're happy with the taste of the batter, pass it through a sieve to remove any lumps of flour/margarine.

7. Beat mixture for about 30seconds to get some air in.

8. Grease the Love Letter machine with some oil, then heat it up.

9. When hot (usually it has some kind of light indication) - ladle the batter onto each rounds and close the lid. Batter should cover about half of each round. If your machine was like mine and had a ring in the middle, do not go past that middle ring; in fact your batter shouldn't even be near the ring. Might take a few tries to get the right amount.

10. After about 30sec, open the lid to see how brown it is. The right colour would be a lightly golden brown. Time may vary between each round so keep checking.
*note: the coconut milk gives off some oil after you cook it, so wipe any excess oil every 2 rounds. I realised that if you don't, the chances of the batter sticking to the lid is high, and also if you open it too early the batter might move when you open it, thus ruining the pattern.
*note: if your machine was anything like mine - which heats up via a coil; you might find that the batter cooks unevenly, resulting in slightly whiter areas.

11. when the colour is right, quicky scrap off ONE piece at a time as contact with air hardens the cake. Roll fast - if you have uneven surface, roll the lighter side towards the darker side. Repeat.

12. Cool and serve or store in a container lined with baking paper.

Happy Chinese New Year!

Cashew-nut Cookies - by Cecilia Chia

Recipe credit to member of BC Lucinda Lau
Cashew-nut Cookies
Yields 79 cookies

125g butter
70g icing
1/4 tsp vanilla extract
150g plain flour
1/4 tsp baking powder
50g cashewnut powder - grind your own
Egg wash - yolk + some white
50g cashewnut halves

Sift flour together with baking powder.
Cream butter, icing and vanilla until fluffy. Add in flour and cashewnut powder and knead to a dough.
Roll into small balls. Use hands to shape into a crescent moon.
Place on lined baking tray and egg wash the cookie. Top with cashewnut halves and egg wash one more time.
Bake in a preheated oven at 160C for 15-20 mins or until golden brown. Cool before storing.

Note
Buy roasted cashewnuts that are light in colour. I used Camel. Some brands are overly dark to use for baking.

Traditional Pineapple Tarts - by Lucinda Lau

Traditional Pineapple Tarts. 

 600gms flour. 250gms butter. 
100gms ghee. 
2 eggs. 

Method: 
Sift flour into a bowl add in butter, 
ghee and rubbed till resembles breadcrumbs. 
 Add in the eggs and knead to a dough. 
Roll out dough to preferred thickness and cut with mould. 
Crimp sides and top with a ball of pineapple. 
Bake at 160° for10-15 mins. Cool before storing.

Kueh makmur - by Lucinda Lau

Kueh Makmur.
300gms flour.
125gms butter.
50gms ghee.
40gms icing sugar.

Filling:
150gms peanuts(chopped).
75gms sugar.

Method:
Sieve flour and icing sugar.
Add in butter and ghee.
Knead into a dough and roll into balls and fill with peanuts. Shape into a leaf and and crimp patterns on the leaf.
Bake in a preheated oven(160°) for 15-20 mins or until golden brown.
Remove from oven and sieve icing sugar over the makmurs.

Cornflakes Cookies - by Lucinda Lau

Baking cornflakes cookies again on the third day of CNY. This cookies is a bestseller. So many people requested for it. It's so crunchy and yummy.

Cornflakes Cookies. 
250gms butter. 
80gms brown sugar. 
80gms fine sugar. 
380 gms self raising flour. 
150gms cornflakes(crushed). 
 tsp vanilla essence. 
 1 egg. 

Method: 
Cream butter, vanilla essence and sugars together till white and fluffy. 
Add in egg and beat till well combined. 
Add in flour and cornflakes alternately twice. 
Mix well and drop teaspoon of dough onto lined trays. 
Diced cherries (green and red) for decoration or leave it plain. 
Bake at 160°for 15-20 mins or until golden brown. 
Cookies will be soft when you take out from oven but will harden when cool.

Ps: If use plain flour must add baking powder and bicarbonate of soda 1/8 tsp of each

Weekenders Cookies - by Pretty Soh

recipe Link: https://www.facebook.com/prettyskitchen


"Weekenders Cookies" !
Here goes the recipe :-
Ing :-
320 gm butter
212 gm sugar
1 egg
85 gm crushed cornflakes
1 tsp vanilla essence
400 gm plain flour
1 tabsp baking powder
1/2 tsp salt
some crushed cornflakes for rolling
100 gm raisins

Method :-
1) Sieve all the dry ing together.
2) Beat up butter and sugar till creamy. Drop in the egg and vanilla essence.
3) Fold in all the sifted ingredients, raisins and the crushed cornflakes.
4) Use a spoon, scoop up a ball and roll into the cornflakes.
5) Place in greased baking tray.
6) Bake at preheated oven at 165' for 20 min till golden brown.
7) Cool it off on wire rack and store in airtight containers.
***Happy baking with Joy & Love !!!

Sugee Cookies - by Cecilia Chia

Recipe Share By Deniece Tui
Sugee Cookies
200g salted butter - I used 150g ghee + 50g salted butter
120g icing
200g plain flour
150g semolina flour
1/2 tsp baking soda
3/4 tsp vanilla extract - my own addition
 

Beat butter and icing till light and fluffy.
Add in plain flour, semolina flour, baking soda and vanilla extract, and mix to a dough.
Roll into round balls, flatten, decorate and place on lined baking tray.
Bake at 160C for 25 mins.

Note
I rolled into 8g balls to accommodate my smallest daisy plunger.
Baked at 150C for 27 mins.

Biscotti Walnut & Cranberry Biscotti - by Teo Choong Eng Cindy

Biscotti Walnut & Cranberry Biscotti
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (230 grams) all-purpose flour
1 cup (120 grams) walnuts, coarsely chopped
1/2 cup (75 grams) dried cranberries or cherries

Instructions:

Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 3-5 minutes). At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped walnut and cranberries.

Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour your hands to form the log as the dough is quite sticky. Place the log on the baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1/2 inch (1.25 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes, turn slices over, and bake for another 8-10 minutes or until golden brown. Remove from oven and let cool. Can be stored in an airtight container for several weeks.

Biscotti Green Tea, Choco and Original Almond Biscotti - By Peggy Lim

Ingredients A
4 egg whites
90 g castor sugar
Pinch of salt

Ingredients B
120g plain flour
30g rice flour

Ingredients C
100 g while almonds

Method :
Preheat oven to 175C, line a loaf tin with grease proof paper. Whisk A until stiff, add in B and mix well. Add in C and stir well. Place the dough into the lines loaf tin. Slightly shake the tin to remove the trapped air bubbles, bake in the preheated oven for 40 minutes. Remove and leave to cool. Frozen in the fridge until firmed. Remove and cut into thin slices..arrange onto a baking tray. Bake in the preheated oven at 150C for 20 minute ( mine is 135C for 20 minute coz too thin) or until crispy, remove and leave to cool before storing..

The end...

Happy baking!!

Curry Spicy cornflakes - by Irene Kwek

Recipe credit  to Harfa Abdul Karim

 

First time try this. I did a combination of recipes shared by Harfa and Song Lawrence. Thanks for sharing your recipes! Here's how I did mine:

Curry cornflakes

Ingredients:

Cornflakes (130g)
Curry powder(2Tbsp)
Chili powder(1 Tbsp)
Caster sugar(5 Tbsp)
Salt (1 teaspoon)
Raisins (1/3 cup)
Peanuts (120g)
Oil (1 Tbsp)

Method:

1. Mix curry powder, salt, sugar and chili powder together
2. Fry the curry leaves, raisins and peanuts lightly with oil
3. Then add in the curry powder mix over low heat, coat all the nuts and raisins
4. Turn off the heat and put in the corn flakes, toss until all well coated
5. Cool throughly and store in airtight container

—

Almond Brownies Cookies - By Iris Fuah

Almond Brownies Cookies
A
250g butter /magarine
170g castor sugar
2egg yolk

Cream butter n sugar until fluffy then add egg yolk.
B
320g cake flour(rose)/plain flour
150g brownie
premix(cocoa powder)
150g almond flakes
1tsp Cgdabp (double action baking powder )
Mix all B ingredients together n add A to form a dough. Line a 9"rectangle baking tray with greaseproof/prachment paper. Press dough in tray.Chilled in fridge or freeze until firm.Thaw it for l hr cut in thick slices. Preheat oven bake at 180'c for 20mins.

Bak Kwa Biscuits - by Siew Peng

Bak Kwa Biscuits
· Soften Butter 125g
· Icing Sugar 35g
· Small Egg 40g
· Vanilla Extract 1/2 tsp
· Plain Flour 200g
· Bak Kwa, Mini diced 65g
Methods
1. Cream butter and sugar till light and fluffy.
2. Add the egg and beat till well incorporated.
3. Add vanilla and mix.
4. Add flour and bak kwa, and mix thoroughly.
5. Put the dough in a plastic bag, roll it out evenly.
6. Refrigerate it for at least 30 minutes until firm.
7. Use a dessert spoon to scrape dough into small sizes, and shape it according.
8. Place it on a baking tray, spacing out evenly.
9. Bake at 170°C for 16-18 minutes, or until turned slightly brown.· Soften Butter 125g
· Icing Sugar 35g
· Small Egg 40g
· Vanilla Extract 1/2 tsp
· Plain Flour 200g
· Bak Kwa, Mini diced 65g
Methods
1. Cream butter and sugar till light and fluffy.
2. Add the egg and beat till well incorporated.
3. Add vanilla and mix.
4. Add flour and bak kwa, and mix thoroughly.
5. Put the dough in a plastic bag, roll it out evenly.
6. Refrigerate it for at least 30 minutes until firm.
7. Use a dessert spoon to scrape dough into small sizes, and shape it according.
8. Place it on a baking tray, spacing out evenly.
9. Bake at 170°C for 16-18 minutes, or until turned slightly brown.

Salted Egg cookies - by Jaslin Yoke

Salted Egg cookies
I got it from Messywitchen but I put 4 egg yolks instead of 3 and reduced the sugar to 60 Gms

250g plain flour
20g cornflour
1/4 teaspoon baking powder
1/8 teaspoon bicarbonate of soda
1 tablespoon milk powder

3 salted egg yolks
150g butter, at room temperature
20g transfat-free shortening (or replace with butter)
1/2 teaspoon salt
80g caster sugar

1 egg mixed with 1 egg yolk, beaten lightly, for egg wash
5g each of black and white sesame seeds for topping

Method:
1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.

2. Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside.

3. Place butter, shortening, salt and sugar in the bowl of an electric mixer. Mix on medium speed until sugar is dissolved.

4. Add mashed salted egg yolks and sifted flours. Mix to for a soft and pliable dough. If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes. (I didn’t need to chill the dough, it was just nice to roll out after mixing)

5. Line baking paper on the baking pans. Preheat oven to 170 degrees

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

7. Bake for 20 minutes at 170 degrees or until golden brown. Remove and cool completely before storing in airtight container.

Rainbow cookies aka cats tongue!!! - by Serena Tang

Recipe soure credit to  Paty's Kitchen
Rainbow Cat's Tongue Cookies

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Ingredients:

250g margarine - i used Buttercup250g butter - i used SCS
350g caster sugar
500g all purpose flour
150ml egg white
1/2 tsp baking powder
1/2 tsp lemon oil/extract
zest of one lemon

6 different food colourings - i used Electric Americolors

Directions:
Beat butter, margarine and sugar till creamy with a mixer.

Add in egg white, lemon oil and also lemon zest and continue to mix

Add in sifted flour/baking powder and continue to mix well

Divide batter into 6 parts ( you can weigh them to be more exact - I divide everything into 6 bowls )
Colour each part according to ur preference. ( The vibrant the better ) Place each part in piping bags or those white food bags and cut the tips about 1/4 inches.

Pipe each colour onto cat's tongue mould - I do not have a Cat's Tongue mould, but I just pipe it in line. See picture.
Bake it in a preheated oven of 150C for abt 20 mins - i used 140C and baked it for 15mins.. pls keep a look out on ur cookies as it will get brown easily

Once baked, let it sit for 5 mins before placing it on a wire rack. Cool and keep it in an air tight container. It can last for upto 3 - 4 weeks or till finish earlier!