Coconut And Sesame Biscuits

Ingredients
o 125g butter
o 120g castor sugar
o 1 egg white
o tsp vanilla essence
o 150g plain flour
o tsp baking powder
o 25g desiccated coconut
o 1 egg yolk, beaten
o 20g sesame seeds for garnishing

Method
Lightly grease baking trays with butter.
Sift flour and baking powder together and add desiccated coconut to mix.

Cream butter, sugar, essence and egg white until light. Add combined sifted dry
ingredients to mix. Dust hands lightly with flour and roll out the dough between two
sheets of plastic film to a thickness of 3mm. Cut out with a cookie cutter into desired
shapes. Arrange on prepared baking trays. Brush one side of the cookie with beaten egg
yolk and sprinkle with sesame seeds.
Bake in a preheated 170C oven for 12 minutes or until golden. Cool on wire racks.

Crunchy Honey Oatmeal Cookies

By Amy Beh
Rating:

Ingredients
o 150g plain flour
o 30g Quaker oats
o 50g chunky peanut butter
o 25g honey
o 100g butter
o 1/8 tsp salt
o 60g castor sugar

Method

Cream butter with honey, peanut butter, sugar and salt until smooth and creamy.
Fold in flour and oats and mix until well combined. Roll out dough to 4mm thickness
and cut with a floured fluted cutter.
Place cut out dough onto greased trays. Brush lightly with beaten egg and sprinkle with
some oats. Bake in preheated 170C oven for 15 minutes or until golden brown. Remove
cookies onto a wire rack to cool before storing in airtight containers.

Pineapple Tarts
Ingredients
Pastry:
o 150g flour
o l/4tsp salt
o 2 tbsp corn flour
o 100g butter or margarine
o 1 1/2 tbsp icing sugar
o 1 egg yolk
Jam:
o 250g grated pineapple
o 150g sugar
o 1 tbsp lemon juice

Method
Sieve flour, corn flour, salt and icing sugar into a mixing bowl. Rub in margarine or
butter and add egg yolk to form a dough.
Roll pastry into 0.5cm thickness and stamp out with a cutter. Press about 0.25cm deep in
the centre. Add one teaspoon of filling. If you like, you can decorate the tart with two
strips of pastry placed to make a cross on the top.
Bake in a preheated oven at 180C for 10 to 15 minutes or till lightly brown.
Making the jam: Bring to a boil grated pineapple, sugar and lemon juice. Let it simmer
for 30 minutes or until it thickens. Sieve in half a teaspoon of cornflour.

Pineapple Tarts
Ingredients
o 1kg pineapple
o 200g castor sugar
o 2 cloves
o 1 tbsp lemon juice
Pastry
o 125g self-raising flour
o 125g plain flour
o 155g butter
o 60g castor sugar
o tsp vanilla essence
o 2 egg yolks
o tsp salt

Method
Grate pineapple coarsely and use a muslin cloth to lightly squeeze out the juice (do not
squeeze until too dry). Chop the grated pineapple until fine.
Place the pineapple, sugar, cloves and lemon juice in a heavy-based aluminium
saucepan. Cook over medium heat till almost dry, then continue to cook over low heat,
constantly stirring till the mixture is thick. Remove from heat and set aside to cool
completely
For the pastry: Cream butter, sugar and essence until creamy. Beat in the egg yolks and
add salt. Fold in sifted flours and mix lightly to form a soft dough.

Roll out pastry on a lightly floured surface. Stamp out with a fluted cutter. Place the
stamped out dough on a lightly greased tray. Fill the centre with pineapple jam.
Bake in a preheated oven at 175C for 14-15 minutes or until light golden in colour.

Cornflake Cookies
Ingredients
o 110g butter
o 110g castor sugar
o 1/2 tsp grated rind of lemon or orange
o 1/2 tsp vanilla essence
o 1 egg yolk
o 100g cornflakes, crushed lightly
Sift lightly:
o 125g self-raising flour
o 1 tbsp corn flour

Method
Cream butter, sugar and essence until the mixture turns light and fluffy. Beat in egg yolk
and lemon rind. Fold in sifted flour and mix. Put mixture into the refrigerator to chill for
half an hour until it turns slightly firm.
Drop teaspoonfuls of mixture onto the crushed cornflakes. Shape into balls and place on
lightly-greased baking trays and bake in preheated oven at 170C for 20?25 minutes or
until lightly golden in colour. Cool on wire racks before storing in airtight containers.

Bahan-bahan ( 60-70 biji )

1 cawan mentega
cawan gula halus
1 biji telur
1 camca teh vanila
1 cawan tepung gandum
cawan tepung jagung
cawan tepung kastad
1 camca teh baking powder
camca teh garam
Ceri untuk hiasan

Cara-cara
1. Pukul mentega dan gula hingga rata.
2. Masukkan telur dan vanila. Kacau lagi hingga sebati.
3. Masukkan tepung-tepung dan garam yang disatukan sedikit demi sedikit ke
dalam adunan mentega. Gaul hingga habis.
4. Terap dengan acuan dan hias dengan hirisan ceri. Susun di loyang yang
dilengserkan dengan mentega. Bakar selama 10-15 minit dengan suhu 150C.

Almond Nesflake

Ingredients
o

250g butter

150g icing sugar

50g shortening

1 egg yolk

350g plain flour

50g corn flour

1/2 cup Nestum (cereal)

1/4 cup cornflake, crushed

1/4 cup ground almond

Garnish
o

100g chocolate, melted

100g white chocolate, melted

Method

Beat butter and sugar for 2mins.

Add egg yolk and stir until well combined.
Add other ingredients and mix well to form a soft dough.
Roll out the dough to 1/8in thickness and cut using cookie cutter.
Arrange the cookies in a greased tray and bake for 10-15mins.

Decorate with melted chocolate.

Choco Crunch

Ingredients
o

130g butter

1 tbsp shortening

80g brown sugar

180g plain flour

1/4 tsp baking soda

1 tbsp cocoa powder

2 tbsp milk powder

Blend together
o

20g biscuit Marie

30g Coco Crunch (cereal)

Garnish
o

200g cooking chocolate (melted, double boil)

Method

Mix butter and shortening well. Do not over beat, stir with wooden spoon).
Add in other ingredients and combine well. Then knead slowly to form a soft dough.
Roll out the dough to 1/8in thickness. Use a cookie cutter that you like and cut cookies
into shape.

Arrange the cookies on a greased tray and bake for 10-15min at 180 degrees Celcius.
Remove and cool the cookies.
Decorate the cookies with melted chocolate.
Note: Double boil the chocolate until it melts. Cut chocolates into thin slices as this will
make theschocolate melt faster when double boiling.

Biskut Suria

Ingredients
o

175g butter

100g icing sugar

1 tsp vanilla essence

1 tbsp orange juice

1 egg yolk

Silver dragees for decoration

Sift:
o

225g plain flour

1/2 tsp baking powder

1 tbsp milk powder

Method

Grease baking trays with butter. Preheat oven to 170C.

Cream butter, sugar and vanilla essence until light and creamy. Beat in egg yolk and
orange juice until well combined.
Stir in sifted flour and mix well. Put mixture into a piping bag fitted with a five-star
nozzle. Pipe out rosettes with a twist to resemble the Suria KLCC logo. Sprinkle or press
silver dragees in the centre to decorate.

Bake in preheated oven for 20 to 25 minutes or until golden brown. Leave on baking tray
for one to two minutes, then place on wire rack to cool.

Semprit
Ingredients
o

125g butter/margarine

100g icing sugar

2 egg yolks

1/2 tsp vanilla essence

Sift:
o

200g flour

25g cornflour

1/4 tsp salt

Method

Beat butter and sugar till light and fluffy. Add egg yolks and vanilla essence. Blend in
sifted flour and mix well.
Leave aside for 30 minutes, then put mixture into a piping bag. Use a star nozzle and pipe
out with short, firm strokes.
Bake biscuits in a preheated oven at 170 C for 12 to 15 minutes.

Biskut Cornflakes Rangup

Bahan-Bahan

250 gm mentega

3/4 cawan gula aising

1 sudu kecil esen vanilla

1 biji kuning telur

250 gm cornflakes(ramas2 sikit)

2 cwn tepung naik sendiri

Mangkuk kertas secukupnya

Ceri merah dan ceri hijau-dipotong kecil

Cara-Cara
1.

Pukul mentega dan gula aising hingga sebati.

2.

Setelah sebati, masukkan telur dan pukul lagi...setelah itu masukkan esen vanilla.

3.
Masukkan tepung naik sendiri dan cornflakes yg di ramas...gaul sebati guna senduk
kayu je.
4.

Masukkan dlm mangkuk kertas dan hiaskan dngn potongan ceri merah dan hijau.

5.

Bakar dalam oven yg telah di panaskan pada suhu 170 C selama 20 minit.

6.

Biarkan sejuk di redai biskut.