BANANA CHIP COOKIES

After going through a few of  the  cookbooks, randomly selected this unique cookies to bake. It uses tapioca flour, mashed banana and banana chips, on top of that it does not use any leaving agent.

This egg free dough was so easy to handle, adding banana made them really moist and pleasant to munch with.  Also added a tablespoon of instant coffee in place of banana essence.  They are absolutely delicious with subtle hint of banana in them. They cooked beautifully in the oven despite using very low temperature @ 120 C..

LEMON COOKIES

These sweet and buttery  cookies are always a favorite for not only you can tailor the shape but also dress them simply with granulated sugar or decorate them with your favorite frosting. They  can be kept  for several days in an airtight container. Adding corn flour ensures it has soft texture. Use softened butter and not easily spreadable ones for easy mixing.

These cookies are divine! They were delightful, crisp and crunchy on the outside but soft in the middle, full lemon flavor. Also great for parties and  as a gift too.

LEMON COOKIES
Yield    :    36 cookies

1  cup all purpose flour
1/4  cup  corn flour
1/2  cup  butter
1/4  cup + 2  tablespoon  powdered sugar
1   tablespoon  grated lemon rind
1 1/2  tablespoon  lemon juice
1/4 tsp  salt



METHOD

Combine flour, corn flour and salt in a mixing bowl.

Cream butter and sugar, add lemon juice and lemon rind..

Gradually add flour to the butter, forms into soft dough. Preheat oven @ 160 C.

Pinch dough and shape into small balls or roll out dough 1/4 in thick  and cut out shape using a cookie cutter. Place onto baking sheet.

Bake cookies for 30-35 minutes or until lightly browned.

Transfer and cool on rack.




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CHOCOLATE CINNAMON COOKIES

Flavors of chocolate and cinnamon blend together to make a wonderful combination in these favorite Chocolate Cinnamon Cookies.  

 For topping I had used sesame seed but you can also sprinkle with silvered almond or white chocolate Awesome scent when they are baking. Especially fabulous with coffee or hot cocoa.

CHOCOLATE OATMEAL COOKIES

A quick and delicious cookies that uses rolled oat and cocoa powder. This Chocolate Oatmeal Cookies is very simple and easy to make.

These are healthy, fiber packed, indulgent and delicious! Another tip, you must let them sit about 5 minutes in a pan after baking since they tend to break and still very soft before transferring them onto rack to cool. They are crunchy outside but chewy inside, great for morning tea or afternoon snack too.


CHOCOLATE OATMEAL  COOKIES
Yield       27 cookies

3/4  cup  all purpose flour
1  cup   rolled oat
2  tablespoon  unsweetened cocoa
1/2  cup  butter
1 tsp baking powder
1/2 tsp salt
3/4  cup  brown sugar
1/2  cup  chocolate chip
1/2 tsp vanilla extract

METHOD

Preheat oven @ 170 C. Sift flour, cocoa  and baking powder.

Cream butter, vanilla, salt  and sugar until well combined.

Stir in  flour, sugar and cocoa, mix in oat and chocolate chip. Mix well.

Roll into small ball then flatten slightly and place onto baking pan.

Bake for 10 minutes. Leave on pan 5 minutes before removing onto rack to cool.

Store in airtight container when completely cool.

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MILK COOKIES

These are perfect cookies for any occasion, whether you're looking for something elegant to serve with your coffee/tea or fun activities with your kid.

Milk Cookies  is not only so easy to make but the cookies retains its shape even after baking. Made using rubbing in method with just a few ingredients and you'll be amazed how this cookies turns out.

 If after adding butter, the dough is too soft to handle, you can add a tablespoon or two flour until soft pliable dough is obtained. Topping is optional and  choice is yours. Keep a close eye on them in the oven as they are easily browned.

These cookies are fantastic, rich  buttery texture and so soft. They are sure to bring a smile to everyone's face.  Milk Cookies  are great for Easter too. Enjoy!

EGGLESS CHOCOLATE CHIP COOKIES

I'd been searching for perfect and low fat chocolate chip cookies which are chewy but soft inside. This recipe really fits my taste. This is good for those who are egg-allergic

You could use 2 cups of all purpose flour but I used only one and half cup of flour, the balance is half cup of rolled oat, just run them in a mixie.

The texture of the dough is great, easily shape and with this dough I got about 45 cookies. It's all depend on the size you've made.

Used milk to combine but you could add water if you prefer. My family loves this cookies so it will be regular on our dining table.

EGGLESS CHOCOLATE CHIP COOKIES

1 and 1/2 C all purpose flour
1/2 C rolled oat (grind)
1/2 C sugar (if you want it sweeter use 3/4 C)
1/2 C melted butter or oil
2 tsp baking powder
1/2 tsp salt
3/4 C chocolate chip
1/2 C milk/water
1 tsp vanilla essence

METHOD

* Sift flour and baking powder.

* Combine flour, oat, salt, chocolate chip and baking powder in a mixing bowl.

* In a small bowl, beat butter, vanilla with sugar until well blended.

* Pour butter mixture onto flour and mix until pliable dough is formed. Preheat oven @ 180 C.

* Drop teaspoonful of dough onto non greased baking sheet, bake about 8-10 minutes until light brown.

* Cool on pan 5 minutes, transfer onto wire rack to cool.

* When completely cool, store into airtight container.

BREAD CRUMB COOKIES (REPOST)

Don't know what to do with leftover bread? This is my idea, toast or bake the bread without oil until crispy, break into small pieces and grind it. Your bread crumb is ready to be used as a coating, topping or thickener, money saver too. It is easily turned into a crunchy and irresistible cookies enjoyed by whole family.

PINEAPPLE TART

This melt in the mouth Pineapple Tart is a must during festive season in most South East Asian homes. It consists of two parts, the pastry and the filling. It is such a delight to bite into one, just can't stop eating them, so damn yummy.

Best to prepare the filling ahead before you start baking this tart. Most suitable to choose ripe pineapple that will produce better tasting filling came from the pineapple thus adding less sugar. The grated pineapple along with its juice is cooked until thick along with sugar using low heat and constant stirring if not it sticks to the bottom of the pan. Once cooked, leave to cool and refrigerate. This way the filling is quite easy to handle and easily shaped into small balls before stuffing into the pastry.

If the dough is too soft, you can add about 1 to 2 tablespoons of flour and refrigerate for 30 minutes in a covered bowl. Apart from using the fluted tart cutter, if you have time and patience, do pinch the sides of tart using tart pincer, look pretty but time consuming.

OATMEAL AND RAISIN COOKIES

If you are a fan of oat cookie, look no further. I discover this soft (even when cooled), buttery and not so sweet cookies using rolled oat, butter and raisin when trying to bake oatmeal cookies. I didn't turn out as expected, it became too soft like thick porridge and was thinking how to save the dough.

After adding more oatmeal, flour and a handful of raisin, it turns out great, easy to handle and now this is on top of my favorite cookies list. It's a real winner!

INGREDIENTS

3/4 C oatmeal ( blended rolled oat)
3/4 C all purpose flour
1/3 C icing powder
1/2 tsp salt
1/2 C softened butter
1/2 tsp vanilla essence
8 T raisin

METHOD

* Cream butter, sugar, salt and essence. Preheat oven @ 150 C.

* Gradually add flour and raisin to the butter mixture and forms into pliable dough.

* Shape into small ball and flatten slightly, place into baking pan.

* Bake for 10-15 minutes @ 150 C. Cool on rack.

* Store in an airtight container when completely cool.

Yield : 30 pieces

This goes to Vegetarian Foodie Friday #17 Event ,  Recipe Swap Thursday,  .Foodie Friday and Fabulous Friday

COCOA SHORTBREAD

After browsing the net for perfect cocoa cookies, I discovered this great recipe by Martha Stewart. These delectable cookies are so easy to make, simply soft, smooth chocolate flavor and not to sweet unlike other recipes which call for heavy dose of sugar.

I didn't follow her method but did it my own way and also without melted white chocolate drizzle on top since it was not in hand. This dough is quite sticky to handle but manage to shape into small ball and garnish with chopped almond. This is now becomes my new favorite cookies, will bake them often from now on, they hit the spot!

COCOA SHORTBREAD

Modified from Cocoa Shortbread Diamond recipe by Martha Stewart

INGREDIENTS

1 C all purpose flour
1/2 C icing powder
1/4 C unsweetened cocoa powder
1/4 tsp salt
1/2 C softened butter
1/2 tsp vanilla essence
chopped almond for garnish

METHOD

* Cream butter, sugar, salt and vanilla essence until creamy.

* Add flour and cocoa to the butter mixture and forms into pliable dough. Preheat oven @ 150 C.

* Shape into small ball then flatten slightly and place 1 inch apart, garnish with chopped almond.

* Bake @ 150 C for 20-25 minutes. Remove and cool on wire rack.

* Store in an airtight container.

Yield : 25 pieces

This is my entry for September Culinary Snackdown: Chocolate by  Anette,  Tasty Traditions by Nikki., Foodie Friday ,  Family Food Fridays, Motivate Me Monday 39, This Weeks Cravings: Chocolate , Easter Party , Sundae Scoop 
SNS 83 
Check Me Out Saturday 
Show And Tell Saturday 
Foodie Friday 

CHOCOLATE RICE COOKIES

5

As you might notice, I frequently bake cookies, muffin and cake for my family especially choosing the ones that is not high in calories.

Chocolate Rice Cookies will produce a treat that is sure to please everyone in your family. It's easy enough for you to whip a batch of these cookies so you and your family can have freshly baked cookies for dessert along with a glass of milk.

Please take note this cookies is easily browned so do not bake longer than the prescribed time. It is so aromatic at the time of baking and has rich buttery taste.

SESAME AND OAT COOKIES II

Cookies is all time my family favorite tea time snack, I have baked various type of cookies but this time around I stick to rolled oat and black sesame seed. Besides snacking I make sure it contains health benefits and not overly sweet.

It is quite simple to prepare, first you need to cream the butter and sugar before combining the rest of the ingredient. After baking let them rest 5 minutes in the pan, do not try to remove since they are still soft. Within minutes of whipping up the dough, crunchy and healthy treat is ready to be enjoyed by your family.


INGREDIENTS

1 C all purpose flour
1 C rolled oat
1/2 C black sesame seed
1/2 C fine sugar
140g softened butter
2 T fresh milk
1/4 tsp baking powder
1/2 tsp vanilla essence

METHOD

* Cream butter and sugar until creamy, add vanilla essence. Preheat oven @ 160 C.

* Combine flour with baking powder, mix well. Gradually add the flour to the butter mixture.

* Add oat and milk, forms into pliable dough. Roll into small ball then flatten slightly, place them into baking tray.

* Bake for 12 minutes and leave on pan about 5 minutes. Remove onto wire rack.

* Store into an airtight container when completely cool.

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PEANUT COOKIES

I'm in the mood for baking, this time another easy way to bake peanut cookies. The only tedious process is preparing the ground peanut, have done it from scratch but you can also purchase ready made ground peanut from bakery or supermarket.

The dough is easy to handle and shaping can be done in no time. For decoration purpose, egg glaze can be applied and dot with half peanut or cherry.

After baking, let it sits for a few minutes since the cookies is still soft, gently removed onto wire rack to cool.

INGREDIENTS

1 C al purpose flour
2 C cornflour
3/4 C fine sugar
1 C softened butter
1 C ground roasted peanut
1 tsp vanilla essence
egg yolk for glazing (optional)
peanut halves/cherries for topping

METHOD

* Cream butter and sugar until well blended, add vanilla essence.

* Gradually add flour and peanut to form a pliable dough.

* Preheat oven @ 170 C. Shape the dough into small ball then flatten or use cookie cutter to shape. Place on a baking tray and top with peanut/cherries.

* Bake 15-20 minutes @ 170 C.

* Let cool in the pan for 5 minutes then only transfer onto wire rack.

* When completely cool, store in an airtight container.

Linking to Cornflour Recipes

COCONUT COOKIES

One of my favorite cookies, what I love most about this Coconut Cookies recipe is the dough, it has right consistency that makes shaping and cutting them such an easy task.

If you are using freshly grated coconut, dry roast for a few minutes until the moisture evaporates. At the time of baking, the entire kitchen is filled with nice aroma came from the coconut. Really delicious, you can't stop eating them.

Make sure to check them just before 10 minutes since it is easily browned, this Coconut Cookies  recipe yields 20 cookies.

SUGAR COOKIES

For some time I didn't bake any cookies, so i tried this simple recipe and it turns out to be not overly sweet and easy to prepare. This is just the basic dough but you could add nuts, chocolates or dried fruit and decorate according to your style.

I'm using the cookies cutter and sprinkle the chocolate rice on top, lightly press so the chocolate will stick to the cookies.

INGREDIENTS

2 cups all purpose flour
3/4 cup butter
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon vanilla essence
1 tablespoon milk
chocolate rice for garnish

METHOD

* Sift flour and baking powder.

* Cream butter and sugar until creamy, add baking powder and vanilla essence.

* Now add butter mixture with flour and milk, form into pliable dough.

* Shape the dough using cookies cutter or roll into small ball then flatten. Preheat oven @ 170 C.

* Decorate cookies with chocolate rice and bake for 10-15 minutes . Remove from pan after 5 minutes and cool on wire rack.

* Store in an airtight container once it is completely cool.

Linking to  Sugar High Fridays: Sprinkles

SESAME AND OAT COOKIES AND BEAUTIFUL CARDS

Since we are nearing the end of the week, baked this melt in the mouth cookies which is not so sweet and tasted great. Added rolled oat and black sesame seed for this recipe, really perfect combo, contains goodness of oat and sesame seed.

The dough is too soft to handle but managed to roll them into small ball. You can refrigerate the dough for 30 minutes to make it firmer.

INGREDIENTS

2 cups all purpose flour
1 cup butter
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
1/2 cup rolled oat
5 tablespoons black sesame

METHOD

* Sift flour and baking powder, add rolled oat and sesame seed, mix well.

* Cream butter and sugar until creamy, add vanilla essence.

* Now add butter mixture with flour and form into pliable dough.

* Shape the dough into small ball then flatten and place onto baking pan. Preheat oven @ 170 C.

* Bake for 10-15 minutes . Remove from pan after 5 minutes and cool on wire rack.

* Store in an airtight container once it is completely cool.

CARD

My blogger friend, Priya Prashanth has sent this beautiful card to mark her 250th post. Thanks for sharing this with me. Keep posting dear..



Thanks to Sanyukta Gour for sharing this on completing her first month of blogging, really admire your creativity!

OATMEAL CHOCOLATE COOKIES

After repeated requests by my son, I'm going to show how to bake this healthy cookies using vegetable oil and not overly sweet like other recipes found on net. They are really great to work with and turn out chewy and marvelous, you can's stop eating them, very addictive indeed.

Grind half of the rolled oat and the balance used as it is, next time would try with other combination such as dried cranberries, coconut and fruit. Do not over bake, once it turns light brown, remove from the oven and let the cookies sit in the pan for 5 minutes before transferring to wire rack.

CONDENSED MILK COOKIES

I'm on the look out for new cookies recipes. Never tried using condensed milk for baking.

 At last decided to bake  Condensed Milk Cookies  and it turns out quite delicious, had cracks on top. Added black sesame seed but chopped nut or chocolate chip are best alternatives.

COFFEE COOKIES AND AWARD

Hi, everyone did your notice that I bake cookies regularly? Since this is what my children love to munch and to avoid buying those unhealthy snack so baking became my regular routine and at the same time to serve my family. This cookies is really crunchy, mild sweet taste and has pleasant aroma.

INGREDIENTS

2 cups plain flour
1/2 cup sugar
2 tablespoons instant coffee mix with 2 tbsp hot water
3/4 cup butter
1 teaspoon baking powder
extra coffee powder for sprinkling

METHOD

1. Sift flour and baking powder. Preheat oven @ 180 C.

2. Cream butter and sugar, gradually add flour and coffee mixture. Combine well.

3. Shape into small ball then flatten slightly and place onto baking tray.

4. Sprinkle coffee powder on top, bake for 15-20 minutes @ 180 C.

5. Cool on tray for 5 minutes, remove and place the cookies on wire rack.

6. Store in an airtight container.

AWARD

I'm surrounded by beautiful people who had shared the following awards with me. Whether big or small that does not really matter its the thought than counts. Thanks so much to my blogger friends, Maz from Ilham Dapur and Mummy Amelynn from Myhappyoven for the awards and this is for you too all my dear friends.





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COCOA AND OAT COOKIES

My children love to have some tidbit like biscuit, cake, muffin and the like for tea time. This is the reason why I had to bake regularly instead of buying ready made goodies from supermarket shelf. Furthermore baking your own gave a lot of satisfaction in improving the recipes and we can adjust the amount of fat and sugar to our requirement another words, it is much healthier. One such recipe is Cocoa and Oat Cookies baked according to my taste.

INGREDIENTS

1 and 1/2 cups all purpose flour
2 and 3/4 cups rolled oat
1 cup white sugar
3 tablespoons unsweetened cocoa
1 cup butter
1 teaspoon baking powder
1 teaspoon vanilla essence
1/4 cup milk

METHOD

1. Preheat oven @ 175 C.

2. Cream butter and sugar until creamy, add milk and vanilla.

3. Combine together flour, cocoa, oat and baking powder, add the butter mixture, stir well.

4. Shape into a small ball then flatten slightly. Bake for 10-15 minutes.

5. Leave on pan for 5 minutes, remove and cool on rack.

6. Store in an airtight container.

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