Monday, February 1, 2016

Cranberries Shortbread

Thanks Ah Gim from SHC for sharing the recipe. 

100g butter
50g icing sugar
150g plain flour
Handful of chopped cranberries (i soaked it with some orange juice)

1. Beat butter and sugar. 
2. Add in flour gradually. 
3. Add in cranberries. 
4. Roll dough then cling wrap it. Freeze it for an hour. Thaw it for 10 mins before slicing. 
5. Slice and lay on baking tray. 
6. Bake in preheated oven at 170'C for 15 mins. 

Emborg Butter Cookie

Recipe adapted from emborg butter. 
100g butter
40g sugar
50g icing sugar
2g salt
1tsp vanilla essence
135g plain flour
15g corn flour

1. Cream butter & sugar till fluffy. 
2. Add in essence. 
3. Add in flour. Mix well.
4. Chill dough for 30 mins. 
5. Roll small balls and slightly flattened it. 
6. Bake in preheated oven at 190'C for 17 mins. 

Pineapple Pillow

Thanks Ngai Leng for the wonderful recipe and idea. 

Adapted from:

300g plain flour
25g corn flour
1/2tsp salt

200g butter
40g icing sugar

1 yolk
1/4tsp vanilla essence

1. Cream butter & sugar. 
2. Add yolk and vanilla essence. Mix well. 
3. Fold in flour. 
4. Cling wrap and keep in fridge for an hour. 
5. Roll dough into balls. I measured using 1tsp spoon. 
6. Wrap pineapple filling (prepared earlier) with the dough. 
7. Lay the wrapped dough on a piece of cling wrap. Use a dough scraper to push it till long dough. 
8. Stamp accordingly. 
9. Brush thin layer of egg on the surface. 
10. Bake in preheated oven at 170'C for 15mins.