Spritz Cookies

Preheat your oven to 160 degrees.

Line your baking tray with parchment paper.

Mix 25gm icing sugar, 25gm rice flour and 75gm plain flour.

Cut 100gm cold unsalted butter into small cubes.

Using a paddle hook & slow-speed, mix the butter & flour until it resembles a thick paste. This only takes less 2 minutes of mixing.

It should stick to the side of your mixing bowl. Scrap down to ensure all butter and flour are fully incorporated.

Transfer the dough into a cookie press.

Position your cookie press perpendicular to your baking tray. Press once. Hold the baking paper around the cookie press. Lift up your cookie press.

Put your baking tray at the lowest position of the oven. Bake at 160 degrees for 22 mins at fan-assisted mode until golden brown.

Cool on rack completely before stacking in baking paper cups and storing in an airtight container.

This recipe make 30 pieces of Xmas tree spritz cookies. Enjoy!

Crispy Nestum Cookies

Adapted from Sylvia Seow
Make 60 pieces of 3 inches cookies
Using a #40 ice cream scoop

Ingredients
227gm salted butter
200gm Nestum cereal
150gm castor sugar
120gm self raising flour
2 eggs (60gm each)

1 tsp vanilla extract

Method

1. Preheat oven to 170 degrees.
2. Beat butter and sugar until creamy.
3. Add vanilla extract and eggs one at a time.
4. Add self raising flour and mix until incorporated.
5. Add Nestum cereal and mix until incorporated.
6. Laid baking paper on the baking tray.
7. Using an ice cream scoop, portion the dough.
8. Flatten to 1 cm thickness with a fork and ensure there's 2 cm spacing apart because the cookies will expand during baking.
9. Bake for about 20 - 25 mins until golden brown.

Chewy Chocolate Chips Cookies

Adapted from Junior Bake Off recipe
Makes 48 cookies (Size of 2 inches diameter)



Ingredients
350gm plain flour
227gm unsalted butter
200gm mini dark chocolate chips
150gm castor sugar
150gm brown sugar
2 eggs
1 tsp baking soda
1 tsp fine salt
1 tsp vanilla extract


Method

1. Cream butter, castor sugar, brown sugar & vanilla extract till color turns pale
2. Add eggs one at a time
3. Add flour, baking soda and salt
4. Add chocolate chips & mix evenly (Do not overmix)
5. Chill dough for at least 30 mins
6. Preheat oven at 190 degrees
7. Line baking tray with baking paper
8. Spoon tablespoons of dough onto baking paper with 2 inches spacing apart
9. Return unused dough back to chiller
10. Bake at 190 degrees for 9-11 mins
11. Cool on rack
12. Store in airtight containers

Note

• Chocolate chips can be replaced with 100gm cranberries & 100gm macadamia nuts.
• Please note that they are soft when they first came out of the oven. When cooled completely, they turned firm and chewy. So, please don't pop them back into the oven to bake longer, unless you want them crunchy.

Watch video



Other attempt

Cranberry and macadamia nuts cookies

Shaped Butter Cookies

Ingredients

200gm plain flour
100gm cold unsalted butter, cut into cubes
100gm icing sugar
1 egg yolk


Method

1. Preheat oven at 180 degrees.
2. Mix flour and icing sugar well.
3. Using hands, rub butter, flour, icing sugar until the mixture resemble bread crumbs.
4. Add egg yolk and knead until it forms a dough.
5. Roll out dough until 2 mm thickness
6. Cut out shape and place on baking paper
7. Bake at 180 degrees for 15 to 20 mins. The cookies will appear pale and not golden browned.
8. Cool on rack immediately after taken out of oven.
9. Store in airtight containers.

Notes

• There's no need to knead the dough excessively, else the cookies will turned out hard.
• You can use 2 tablespoons of plain flour for dusting to prevent sticking. Alternatively, you can roll the dough between two pieces of baking paper before cutting with mould.