Cornflake Cookies

I made this Cornflake Cookies at the last minute during Chinese New Year.  I loves this cookies because of the crunch on the outside and soft in the inside.

Cornflake Cookies

Ingredients

120g butter

80g icing sugar, sifted

1 egg yolk

½ tsp vanilla essence

120g all purpose flour, sifted

30g cornflour, sifted

30g milk powder, sifted

30g raisins, cut into small pieces

100g cornflakes, lightly crushed

1.  Cream butter and icing sugar till light and fluffy.

     Beat in egg yolk, raisins and vanilla essence.

2.  Fold in sifted flour mixture into the butter mixture.

3.  Drop mixture teaspoon by teaspoon onto the crushed cornflakes.

     Shape it into balls and place into small paper cups.

4.  Baked at pre-heated oven at 170C for 20-25 minutes till golden brown. 

     When cool, store in an air-tight container.

This cookies is well likeable to all children........

Orange Cheesecake With Kumquat Compote

I have been so intrigue when Wendy of Table for 2....or more  posted this recipe early last year during Chinese New Year.  As we can only get hold of the Kumquat during the season (usually in Chinese New Year), I told myself that I must get hold of the Kumquat this year to make it.

Orange Cheesecake With Kumquat Compote

adapted from Wendy of Table for 2 .....or more

Ingredients
250gm cream cheese, softened
125gm sweetened condensed milk
60gm whipping cream
1 egg
20gm corn starch
40gm cake flour
1 Tbsp orange zest
60ml fresh orange juice
2 egg yolks
2 egg whites
¼ tsp cream of tartar
30gm sugar

1. Prepare and line a springform pan. Wrap pan with aluminium foil to prevent water from seeping into the
    baking pan.  Please refer to Wendy's blog here  of her photos how to wrap the baking pan if you do
    not know how.
    Preheat oven to 130C(fan)/150C  
2. Sift the cornstarch and flour; set aside.
3. Mix orange juice and egg yolks, lightly beat for a while; set aside.
4. With a large spoon, beat cream cheese until smooth and put in condensed milk and mix until smooth.
    Put in whipping cream and beat until smooth. Put in egg and beat until smooth. Put in sifted flour and mix
    until smooth. Put in orange juice mixture and and zest and mix until smooth.
5. Beat egg whites until frothy. Put n cream of tartar and beat until soft peaks. Put in sugar gradually and beat
    until stiff, and the peaks are softly hooked when whisk is turned upright.
6. Fold half of the beaten egg whites into the cheese mixture. Repeat with balance of whites.
7. Pour batter into prepared pan and put the whole set of prepared pans into the oven. Pour boiling water
    into the outer pan until it’s at least 1/3 the height of the inner pan. (Bain Marie bake).
8. Bake for 1 hour. Cool cake in oven (door ajar) for half an hour. Remove cake from oven and cool down
    totally. Chill in fridge for 5 hours before serving. With a skewer/toothpick, poke cake to create at least 30
    holes to absorb the syrup from the compote.

What I like this cheesecake is the flavour of the orange in the cheesecake, and most of all, is the Kumquat compote.  I really loves the taste of it.

Though the cheesecake may not be that soft in texture after the next day,  it is still yummy.
The more I munch, the more tastier it is felt in my mouth.

Spring Lime Tea Cookies

Everyday right after my lunch, I usually would like to have a cup of English Tea and that would make my afternoon complete.  So today,  I was thinking to bake something light to munch to go with my tea.

I always been curious how would this lime would taste in cookies.  This Spring Lime Tea Cookies to me, I would say more like little cakes because it is soft inside.  So this little thing would suit my dad the most!!

This recipe is adapted from Allrecipes.com

Ingredients

• 2 tsp lime juice
• 80 ml milk
• 115g butter, softened
• 150g white sugar
• 1 egg
• 2 tsp lime zest
• 220g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 30 ml lime juice
• 50g white sugar

Directions

1. Preheat oven to 175C. Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
2. In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
4. To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.

As this cookies are the soft cakes type, I feel it is best to consume on the same day.

Chinese New Year......Almond Cookies

Yes, it is the new year 2012 now and I know I have been missing in action for not posting any recipes here.  I have injured my right hand for almost two months now and I'm still undergoing my physiotherapy session.  At least for the time being, I could lift up my right hand or else I am not able to start baking any cookies for this coming Chinese New Year.

It is hard for me to view other bloggers posting their beautiful cookies and dishes while I could only look at them and not being able to do it myself.  Anyway I will take it slow as I need to get my right hand to fully recover.

Here my first start post of the new year is this Almond Cookies.   I have made it numerous times in the past years as this is my favourite cookies.  I loves this cookies so much that I got to make it and with the help of my dad, finally I have baked my first Chinese New Year cookies.

Ingredients
A
120g almond meal
180g plain flour
120 caster sugar
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda

B
120ml vegetable cooking oil (sunflower, canola or corn oil)

For Glazing:
1 egg yolk (beaten)

1.  Combine Ingredients A and B in a mixer and mix to form a dough.
2.  Scale the dough of about 7g each rounded portion.  (I used a watermelon ball roller).
3.  Arrange on alined baking trays and glaze the surfaces with egg wash.
4.  Bake at a preheated oven at 180 Celcius for about 15-20 minutes until lightly browned.
     Cool well before storage.