RECIPES YOU CANNOT MISS...

ORANGE ALMOND COOKIES

Ingredients:
250gm Butter/Margarine
130gm Icing Sugar
1 Egg Yolk
1 tbsp Orange Juice
1 tbsp grated Orange Rind
1 tbsp Orange Sunquick
2 tbsp Cornflour
400gm Plain Flour
1/2 tsp Sodium Bicarbonate
60gm Ground Almond

Deco
1 Egg Yolk
50gm almond flakes/Almond nibs

Method:
1. Cream Butter and Sugar until light and fluffy.
2. Add in egg yolk, orange juice, grated orange rind, sunquick, ground almond and mix them well.
3. Add in sifted sodium bicarbonate, cornflour and plain flour to form a dough.
4. Roll the dough to 4mm thickness.
5. Cut out with cookie cutter. Line onto a baking tray. Brush with egg yolk and sprinkle with chopped almond flakes or almond nibs on top.
6. Bake in a preheated oven at 150 degree celcius for 20-30 minutes till golden brown.



Almond London

Ingredients:

250gm Butter
120gm Icing sugar
1 egg yolk
4 tbsp cornflour
50gm cornflakes (blended)
1 tbsp emplex
1/2 tsp sodium bicarbonate
400gm plain flour
250 gm whole almond

Topping

500gm cooking chocolate
30gm cocoa butter

Decoration

Black small paper cups
50gm almond nibs
30gm hundreds thousands sugar

Method

1.Bake almond nibs at 180 degree celcius till golden.
2. Cream butter and sugar till light.
3. Add in egg yolk and mix well.
4. Add in sifted flour and sodium bicarbonat and emplex to form a dough.
5. Take a small ball of a dough to cover a whole almond, making an oval shape. Place the cookies onto a baking tray and bake in a preheated oven at 170 degree celcius for 20-30 minutes till light brown.
6. Melt cooking chocolate using double boiler. Add in 30gm cocoa butter to get a firm chocolate coating.
7. Coat the cookies and place it into a paper cup and decorate it with almond nibs and hundreds thousands sugar. Leave it to set.

SEE TO BELIEVE....A FEW EXAMPLE OF MY WORK

Sweetheart Coconut Cookies "Ruby-red jam and colored sugar add a festive look to these crisp sandwich cookies that are perfect for Valentine's Day”


Peanut Butter Cup Cookies Absolutely delicious and easy to prepare. Absolute favorite cookies... They are addictive...


Orange Coconut Cookies "The sunny taste of these crisp cookies always makes you smile-no matter what the weather."


Hazelnut Melting Moments "A cute thumbprint cookie that melts in your mouth. Classy enough for any occasion."


Hazelnut Crunchers Taste good and easy to prepare


Easy Chocolate Covered Coconut Macaroons "Soft and chewy coconut cookies half-dipped in melted semi-sweet chocolate!"


Coconut Mixfruit Cookies "Brimming with candied fruit, coconut and pecans, these sweet morsels resemble fruitcakes.




Chocolate Covered Caramel Surprise Cookies “A delicious chocolate cookie, wrapped around a surprise candy center!”

biscuit (pronounced /ˈbɪskɨt/) is a kind of small, flat-baked bread product that is usually made with a chemical leavener such as baking powder. The exact meaning varies markedly in different parts of the world, and the meanings in British English and American English are quite distinct. The origin of the word "biscuit" is from Latin via Middle French and means "cooked twice,"[1] hence biscotti in Medieval Italian (similar to the German Zwieback, and still present in Dutch "beschuit"). In modern Italian usage the term biscotto is used to refer to any type of cookie, but not a savory cracker. Some of the original biscuits were British naval hard tack; such hard tack was made in the United States through the 19th century. Throughout most of the world, the term biscuit still means a hard, crisp, brittle bread, except in the United States and Canada, where it now denotes a softer bread product baked only once. The word 'biscuit' transliterated into Russian or Ukrainian has come to mean 'sponge cake'.

I have been involved in making cookies for more than 20 years now. Here I would like to share with interested viewers some of my creations over that period of time.

Hand and home made cookies are usually served during Eidul Fitri and other special occasions thus I have created my own recipies to suit the demand from my customers.

Decorating Cookies
Impress your friends and be the star of any cookie exchange party by learning these basic techniques.
From elaborately frosted to chocolate-dipped, decorated cookies are a delightful treat for any occasion.




Frosting

The most beautifully decorated cookies are made using frosting. It takes practice, but piping is a very versatile skill for decorating cookies and cakes. The simplest types of cookie icing are made using confectioners' sugar, butter or shortening and milk or water, such as Sugar Cookie Icing and Decorator Frosting. These icings have a somewhat softer texture than royal icings, which dry to a very hard crunchy finish. (Royal icing is great for gluing gingerbread houses, but it's not very tasty.)


Coloring and Flavoring


If you want a different flavor for each color of icing, use vanilla, lemon, orange or almond extract (vanilla will discolor the icing slightly). Juice can also be substituted for the liquid in a recipe. For brighter colors, paste food coloring--available at craft and kitchenware stores--works better than the more commonly available liquid colors.

* When adding color, first mix the color into about 1 tablespoon of icing, and then blend that into the rest of the icing.
* Frosting can easily be thinned to the desired consistency by adding liquid such as milk, juice or water.
* For a smooth glossy finish, warm the icing slightly in a microwave, or in a bowl over a pan of simmering water.
* Be sure to stir frequently so that a crust does not form on the top.
* Keep icing covered with a damp cloth and plastic wrap in between uses.


Application

Frost cookies with a pastry brush, small metal spatula, or by simply dipping the cookies into a shallow bowl of icing: hold the cookie by its edges, dip into the icing, and lift up with a twisting motion to let the excess drip back into the bowl.

* Use a knife or spatula to spread icing over any bare spots.
* Set the freshly frosted cookies onto a tray or waxed paper to dry.
* Once the first coat of frosting is dry, you can pipe another color of frosting over the top to add details such as stripes, spirals, polka dots and names

Disposable plastic pastry bags work well and give you control over your piping, or you can improvise by filling a small plastic baggie with frosting and cutting off the corner to make the pastry "tip." Smaller children can press pieces of candy into the frosting before it hardens, or sprinkle the cookies with different colors of sugar or edible glitter.


Chocolate

There is nothing quite as enticing as a chocolate-dipped cookie. Darker chocolates generally need to be tempered to keep them shiny and firm. If you don't want the mess and process of tempering, look for "coating chocolate." Designed to maintain a shine without tempering, coating chocolates contain a different type of fat in addition to the cocoa butter found in good chocolate. (Most coating chocolates are of a lower grade and may not taste as chocolaty as couverture.) Many bakers add a few drops of vegetable oil or melted paraffin to warmed chocolate as an alternative to tempering.


Dipping

Working from right to left, dip cookies halfway into the chocolate, and scrape the excess off of the bottom using your finger or the side of the bowl. (Disposable latex gloves will keep your hands clean and the cookies chocolate fingerprint-free. You can find them at drugstores and some supermarkets.) Then give the cookie a gentle shake and once again, scrape the excess chocolate off. This will keep the chocolate from forming a puddle around the cookie while it sets up. Place the cookies onto the waxed paper starting at the farthest end and working inward. This prevents you from dripping onto the finished cookies.
Get Creative

* Dip one end of each cookie into ground pistachios, hazelnuts, pecans or other nuts while the chocolate is still wet.

* When the first coat has set, apply another color of chocolate. Try dipping one half of each cookie in dark chocolate, and the other half in white. (You can even color white chocolate a nice pastel color: use candy coloring pastes from craft stores or kitchen supply stores.)

* Use a pastry bag (or a plastic sandwich bag with a hole cut in the corner) to drizzle stripes on cookies for an elegant touch.


Decorating Before Baking

For pretty cookies that don't require an all-day production, add a garnish before the cookies are baked. Rolled cookies can be shaped into logs, chilled, cut and baked. Roll logs in colored sugar, finely chopped nuts, coconut, sesame seeds or sprinkles before baking Even a light dusting of confectioners' sugar or cocoa powder will give any cookies an elegant finish. Dust the cookies again, right before serving, to freshen their appearance. For more elaborate cookies, try pinwheels or checkerboards.