 Chocolate Almond Cookies Ingredients: 250gm Salted Butter 125gm Caster Sugar 50gm Ground Almond 60gm Cocoa Powder 375gm Low Protein Flour Chocolate Rice Method: 1. In a bowl, cream together 250gm salted butter and 125gm caster sugar then stir in 50gm almond ground. Combine 375gm low protein flour and 60gm cocoa powder. 2. Preheat the oven to 170 degrees C. Roll out the cookie dough until about 1/4-inch thick. Don’t be afraid to flour your hands, rolling pin and work surface. Use your preferred cutter and place the cut-out cookies onto a lined baking sheet. 3. Brush the top with egg wash and sprinkle some chocolate rice. Bake for 30-35 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. |  Red Velvet Cookies Ingredients: 117gm salted butter 80gm caster sugar 1 egg yolk Red food coloring 1tsp vanilla essence 2tbs cocoa powder 50gm almond flakes 90gm chocolate chips 160gm flour Method: 1. In a bowl, whisk 117gm salted butter and 80gm caster sugar till creamy then add in 1 egg yolk, red food coloring, and 1 tsp of vanilla essence. Fold in 160gm flour, 2tbs cocoa powder, 50gm almond flakes, 90gm chocolate chips and mix well. 2. Chill the dough in the fridge for 20 minutes. Scoop and roll cookie dough, about 1/2 tbs (±10gm) each and place them onto lined baking tray. 3. Bake at preheated oven at 180C for 20-22 minutes. Cool on a rack before storing in air-tight container. |
 Cornflakes Cookies Ingredients: 250gm salted butter 165gm caster sugar Egg Vanilla essence 65gm cornflakes Red/Green cherry Method: 1. In a bowl, whisk 250gm salted butter and 165gm caster sugar till creamy then add in egg and vanilla essence. Fold in 310gm flour mixture and add 65gm crushed cornflakes and mix well. 2. Chill the dough in the fridge for 20 minutes. Lightly roll the cookie dough balls and coat them with crushed cornflakes. Place the cornflakes ball onto lined baking tray and top each cookie with diced cherry. 3. Bake in preheated oven at 180C for 20-22 minutes or until golden brown. Cool on a rack before storing in air-tight container. |  Pineapple Tart Ingredients: 250gm Salted Butter 50gm Icing Sugar 2 egg yolks Yellow food coloring 400gm Low Protein Flour Pineapple Paste Method: 1. Divide the pineapple paste into 5gm pieces & roll them into round balls. Cover and keep them chilled in the fridge while you prepare the dough. 2. Cream 250gm butter and 50gm icing sugar until combined. Then add the 2 egg yolk and yellow food coloring and mix again until combined. Sift in 400gm flour and fold with a spatula to roughly combine. Then use your hand to mix into a soft dough. 3. Preheat oven to 180 C. Roll out the cookie dough until about 1/4-inch thick. Cut the flattened dough out with a cookie cutter and brush with egg wash. Put the rolled pineapple jam in the middle and repeat with the rest of the dough. Bake for 15 minutes or until just lightly golden brown. |
