BUTTER COOKIES /MELTING MOMENT

Butter Cookies atau Melting Moment ini hanya menggunakan empar bahan sahaja dan menarik cookies ini ia tidak menggunakan telur. Tekturnya cukup ranggup dan cair di mulut...dan sebab itu juga ia di panggil melting moment. Untuk mendapatkan rasa yang hebat pastinya kita perlu menggunukun pure butter seperti Anchor atau SCS.

Cookies ini cukup sesuai dihidangkan sebagai menu English Tea.

Eggless Butter Cookie

Yield: - lebih kurang 20 - 25 biji

Cookies tanpa telur ini begitu rapuh dan cair dimulut. Memang sedap terutama jika menggunakan butter yang berqualiti tinggi

• 175g unsalted butter, 
• 40g gula icing 
• 1/2 teaspoon pure vanilla extract
• 175g tepung
• 40g tepung jagung

Cara Menyediakannya

1. Pukul butter dan gula sehingga gebu
2. Masukkan 1/2 tepung dan pukul sehingga sebati
3. Matikan mixer dan masukkan baki 1/2 daripada tepung dan kaup menggunakan spatula sehingga betul-betul sebati dan rata
4. Panaskan oven pada suhu 180 c
5. Masukkan adunan yang sudap siap tadi kedalam piping beg berserta nozzle 1M pipekan bentuk rossett
6. Bakar selama 15 minit dan biarkan sejuk seketika sebelum dikeluarkan dari dulang pembakar,
7. Bila sejuk simpan dalam bekas kedap udara

RECIPE SOURCE:  PATYSKITCHEN. BLOGSPOT.COM

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Thank  You.-

S'MORES CHOCOLATE CHIPS COOKIES

Mengilhamkan satu kelainan pada chocolate Chips Cookies ini dengan memasukkan serbuk graham crakers dan marshmallow. Cookies ini nyata ranggup di luar dan lembut di dalam. Marshmallow juga melahirkan satu rasa yang unik pada cookies ini.

 

S'mores Chocolate Chips Cookies

Yield: - 30  biji

Chocolate Chips Cookies ini ranggup dan bezanya dengan chocolate chips lain ialah ia menggunakan serbuk garhan dan marshmallow

•     1 cawan tepung biasa
•     1 sudu teh baking powder
•     Secubit garam
•     1/2 cawan mentega,  dibiar lembut pada tahap suhu   bilik
•     1/2 cawan gula pasir
•     1 biji telur
•     1 sudu teh esen vanila
•     1 cawan cip coklat gelap
•     1 cawan biskut graham
•     1 cawan mini marshmallow

Instructions / Cara-cara

 

1. Panaskan dahulu ketuhar kepada 180 C. Alaskan 2 tin pembakar dengan kertas parchment atau kek, ataupun sapukan tin dengan mentega.
2. Ayakkan bersama tepung biasa, baking powder dan garam dalam mangkuk bersaiz sederhana, dan biarkan seketika.
3. Pukulkan mentega dengan gula  dengan pemukul elektik   sehingga sebati.
4. Pukulkan masuk telur dan esen vanilla sehingga sebati.
5. Gunakan sudu spatula kayu atau plastic untuk melipatkan masuk campuran tepung. 
6. Gaulkan masuk cip coklat gelap, serbuk graham dan marshmallow dan kacaukan seketika.
7. Gunakan dua sudu teh untuk membentukkan cookie ke atas tin pembakar yang telah dialas tadi. Ratakan cookie dengan sebelah belakang sudu atau garpu. Biarkan ruang sekurang-kurangnya 1 inci di antara setiap cookie kerana ia akan mengembang bila dibakar nanti.
8. Bakarkan cookie selama 20-25 minit atau sehingga ianya perang keemasan. Alihkan cookie ke atas rak dawai untuk ia menyejuk secukupnya sebelum disimpan di dalam bekas kedap udara atau dibungkus sebagai hadiah.

 

 

RECIPE SOURCE:  PATYSKITCHEN. BLOGSPOT.COM

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LEMON LAVENDER SHORTBREAD COOKIES

Pada yang suka lavendar tentu suka biskut ini, lemon dan lavender memang strong combinationnya dan biskut ini cukup sesuai disediakan jika kita plan untuk mengadakan English Afternoon Tea.

Recipe adapted from http://thebeachhousekitchen.com/2017/03/20/lemon-lavender-shortbread-cookies/ memang kena dengan selera saya.

Lemon Lavender Shortbread Cookies

• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1/3 cup granulated sugar
• 1 1/2 tsp. culinary lavender
• 1 tsp. finely grated lemon zest
• 1/2 cup unsalted butter, softened
• 1/2 tsp. vanilla extract
• pure cane sugar for sprinkling

INSTRUCTIONS

1. In a small bowl, sift together flour and salt. Set aside.
2. Place 1 Tbsp. of the granulated sugar, lavender, and lemon zest in a mortar and grind lightly with the pestle.
3. Place lavender mixture in large bowl with remaining sugar and butter. Cream together until smooth. Add vanilla. Add dry ingredients to butter mixture until it forms a dough. Shape into a disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
4. Line a large baking sheet with parchment paper. Set aside. Roll the dough out to 1/4 inch thickness. Cut into shapes (I used a 1 3/4 inch cutter) and place on prepared sheet. Sprinkle with some pure cane sugar, then place in the freezer for 15 minutes.
5. Preheat oven to 325 degrees.
6. Bake cookies for 12-14 minutes until lightly browned around the edges. Cool on sheet for 5 minutes, then transfer to wire rack. Can be store in an airtight container for 5 days.

Notes

RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM

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Thank  You.

CHOCOLATE MALT TDROP COOKIES

Cookies ini memang laris di rumah, pendek kata kalau buat jangan harap boleh diulang lagi....ha....ha habis la tu juga. Nipis dan ranggup memang menepati citarasa dirumah

Chocolate Malt Drop Cookies

• 1/2 cawan tepung
• 1/2 cawan tepung whole wheat
• 1/2 cawan  serbuk milo
• 1/2 sdt baking soda
• 1/2 sdt garam
• 113 g butter, suhu bilik
• 1/4 cawan gula  perang padat
• 1/3 cawan gula pasir
• 1 biji telur
• 1 sdt vanilla 
• 1 cawan chocolate chip

1. Satukan semua bahan kering kecuali chocolate chips
2. Pukul gula, gula perang dan butter sehingga creamy
3. Masukkan telur pukul lagi dan perlahan-lahan masukan tepung sehingga habis
4. Masukkan chocolate chips dan gaul rata
5. Sudukan adunan kedalam loyan pembakar, jarakkan kerana adunan mengembang
6. Sejukkan ke dalam peti selama sejam
7. Panaskan ketuhar pada 180 C dan bakar selama 20 minit
8. Sejukkan dahulu sebelum keluarkan dari dulang

Notes

RECIPE SOURCE:  PATYKITCHEN. BLOGSPOT.COM

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ESPRESSO MERINGUES KISSES

Citer Krismas bila mana ramai yang membuat pavlova dan meringue cookies ha...ha kita jadi terikut-ikut pula. Kali ini saya marble kan dengan serbuk koko dan nescafe so adalah rasa respresso. Resipi ini adalah resipi ranggup di luar dan melt in the mouth di dalam hmmmm I LIKE...

Espresso Meringue Kisses

• 4 biji putih telur
• 1 Cawan Gula
• Secubit Krim Of Tartar
• 1  sdb serbuk koko
• 1 sdt serbuk nescafe 
• 1/2 sdt vanilla extract

Cara Membuatnya:-

1. Siapkan piping beg dan dulang pembakar yang dialas dengan parchment paper supaya tidak melekat
2. Satukan putih telur, gula dan krim of tartar. Renehkan atas double boiler sehingga gula hancur.
3. Kacau sehingga gula hancur.
4. Alihkan dari api dan pukul, bermula dari speed rendah sehingga speed tinggi. Pukul sehingga menjadi soft peak dan bertandu
5. Masukan serbuk koko yang dicampur dengan serbuk nescafe kaup-kaup hingga rata.
6. Masukkan dalam piping dengan menggunakan acuan bintang atau bulat.
7. Pipe seperti digambar di atas dan bakar selama 2 jam.pada suhu 110 c
8. Setelah masak biarkan di dalam semalaman dan simpan dalam bekas kedap udara

RECIPE SOURCE:  Patyskitchen.blogspot.com

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GINGER SPICE COOKIES

I got the taste but not the colour ha...ha may be my ginger spices was not dark enough, anyway this ginger spice cookies  got just the right balance of spices — ginger, cinnamon, and cloves, a wonderfully buttery crisp texture. A keeper....recipe.

Ginger Spice Cookies

• 3/4 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• Additional sugar

 Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
2. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool. Yield: 2-1/2 dozen.

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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DOUBLE CHOCOLATE PISTACCIO BISCOTTI

Saya suka biscotti cara Anna Olson ni, mudah dan ringkas tak perlu dibentukkan seperti log dan didinginkan, adunan terus diletak diatas dulang pembakar dan terus dibakar, sejukkan potong dan bakar semula perghhh memang kena dengan cara saya yang tak suke renyah

Biscotti ini pula memang ranggup, chocolatay dan yang paling best lebih lama simpan dalam container maka ia semakin ranggup. Obviously a keeper

Double Chocolate Biscotti

• 4 large eggs, at room temperature
• 1 large egg yolk
• 1 ¼ cups granulated sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• ½ cup cocoa powder (Dutch process or regular)
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 ¼ cups shelled unsalted pistachios
• 1 cup dark chocolate chunks, chopped or dark chocolate chips

DIRECTIONS

1. Preheat the oven to 350 °F (180 °C) and line a baking tray with parchment paper.

2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.

3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 °F (150 °C).

4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.

Notes

RECIPE SOURCE:  Patyskitchen.blogspot.com

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BROWNIES COOKIES

Hitam-hitam setampok manggis......ha..ha...sungguh pun hitam rasanya hebat. Soft cookies dari Smitten Kitchen, saya ambil 100%....lembut dan sedap. Boleh dimasukkan kekacang jika suka, tapi saya biarkan plain begitu aje

Brownies Cookies

• 1/2 cup (4 ounces or 115 grams) unsalted butter
• 4 ounces (115 grams) unsweetened chocolate, chopped
• 1 cup (190 grams) dark or light brown sugar
• 2 tablespoons (25 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea or table salt
• 1/2 cup (45 grams) unsweetened cocoa powder, any kind will work
• 1 cup (130 grams) all-purpose flour
• 2/3 cup (115 grams) chocolate chips or bitter- or semisweet chocolate, chopped into chunks

Melt butter and unsweetened chocolate together — you can do this on the stove over very low heat, stirring constantly, in a double-boiler or in the microwave in 30-second bursts, stirring between each — and taking the chocolate out when it’s almost, but not fully, melted. Off the heat, stir until it is.

Whisk sugars into melted butter and chocolate, then eggs, one at a time, then vanilla. Whisk in baking soda and salt. If your cocoa powder is lumpy, sift it right onto the surface of the batter, other wise, just add it to the bowl. Add flour, too, and then stir until just combined. Add chips or chocolate chunks and stir until combined.

Place bowl in the fridge for about 30 minutes, and up to a few days. Shorter than 30 minutes, you can bake it right away but they keep better shape once chilled and are easier to scoop. Longer than 30 minutes, they become difficult to scoop, but you can let them warm up slightly before you do.

Heat oven to 350°F (175°C).

Scoop into about 1 1/2- to 2-tablespoon sized mounds and space evenly on parchment- or nonstick baking mat-lined baking sheets, allowing room for them to spread a little. Bake for 11 to 12 minutes, at which point they will still definitely look underbaked, but you should take them out if a fudgy-centered cookie is your goal. (Of course it is!) Let set on baking sheets for a few minutes before carefully 

Notes

RECIPE SOURCE:  http://smittenkitchen.com/blog/2015/12/the-browniest-cookies/

All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank  You.