Resep2

Sesame Chive Biscuits
Ingredients: (A)
125g butter
50g cheese
2 tbsp Parmesan cheese
75g sugar
(B)
1 1/2 tbsp paprika
160g self-raising flour
1/4 tsp salt
1 tbsp chopped chives
100g sesame seeds
Method: CREAM (A) till light and fluffy. Mix (B) well and add into the creamed mixture. Blend well.
Roll into small balls the size of small limes. Dip each ball in sesame seeds then place the cookies on greased baking trays. Press the cookies to flatten slightly.
Bake at 180 degrees Celsius for 13 to 15 minutes or until golden brown. Leave biscuits on tray for a few minutes, then transfer to cool on a wire rack.

Ginger Crisps

Ingredients:
150g self-raising flour
2 1/2 tsp ground ginger powder
1 tsp bicarbonate of soda
75g brown sugar
75g butter
3 tbsp golden syrup
Method: SIFT self-raising flour, ground ginger and bicarbonate of soda into a mixing bowl. Add in sugar and mix well. Rub in butter until well blended. Add in golden syrup and mix into a soft dough. Roll lightly into small balls the size of small marbles. Press with a fork and place on greased baking trays. Bake at 180 degrees Celsius for 15 minutes. Leave cookies on the baking sheet for two minutes, then transfer to a wire rack to cool.


Cashewnut Cookies
Ingredients:
175g butter
125g castor sugar
1 tsp vanilla essence
1 egg yolk
Combine:
200g plain flour--sift
40g desiccated coconut
1/2 tsp salt
1 small egg--beat lightly for glaze
50g cashewnuts--split

Method:
PREHEAT oven to 180 °C. Line a cookie tray with non-stick parchment or greased greaseproof paper. Cream butter, sugar, vanilla essence and egg yolk until light.
Stir in sifted flour, salt and coconut to combine into a dough. Roll out dough in between two plastic sheets to 3/4cm thickness. Stamp out with a cookie cutter and place on prepared trays. Brush lightly with beaten egg and place a piece of cashewnut in the centre of each cookie. Bake in preheated oven for 13 to 15 minutes or until golden brown. Leave on the tray for 1 to 2 minutes then transfer onto a wire rack to cool.


Cornflake Macaroons
Ingredients:
1 egg
100g castor sugar
1/8 tsp vanilla essence
1/4 tsp salt
180g honey-coated cornflakes--crush
Sugar decorates
Small paper cups
Method: Preheat oven to 150 °C. Line baking trays with non-stick parchment paper.
Beat egg, sugar, vanilla essence and salt until light and creamy. Gradually beat in crushed cornflakes to make a moist and crumbly mixture.
Drop a teaspoon of mixture (push through a small mould and pinch up with your fingers into a small pyramid) onto the lined baking trays. Top up the macaroons with sugar decorates. Bake in preheated oven for 20 minutes or until just beginning to brown. Gently loosen macaroons with a spatula and transfer onto a wire rack to cool.

Nutty Blossom Cookies

Ingredients:
125g butter
90g sugar
1 tbsp peanut butter
1 egg yolk
Sift:
200g plain flour
25g rice flour
1/2 tsp salt
1/2 tsp bicarbonate off soda
100g peanuts--toast, skin and split into halves
1 egg white--beat lightly

Method
GREASE baking trays with corn oil or melted butter. Preheat oven to 180 °C.
Cream butter, sugar, egg yolk and peanut butter until pale. Add sifted ingredients and mix well into a dough.
Place dough in between plastic sheets and roll out to 3/4cm thickness. Cut out with a cookie cutter and place on prepared trays. Brush lightly with egg white. Press peanuts on cookies and bake in preheated oven for 13 to 15 minutes or until golden brown. Leave cookies on baking tray for 1 to 2 minutes, then transfer onto a wire rack to cool.