Biscuits

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Contents

1. Biscotti
2. Cashew Nut Biscuits
3. Chocolate Chip Biscuits
4. Chocolate Chips Butter Cookies
5. Ginger Biscuits
6. Kueh Bangket
7. Love Letters
8. Malaysian Style Coconut Biscuit
9. Pineapple Tarts
10. Sesame Balls (Open mouth laugh)
11. Shortbread
12. Tau SAR Peng
13. Triple Ginger Biscuit

Biscotti

Created 2018-01-07 · Updated 2022-09-23

Ingredients

• 3 oz Butter
• 1/2 Cup Caster Sugar
• 3 3ggs
• 2 Teaspoon vanilla essence
• Grated rind of 1 lemon
• 3 Cups Plain Flouar
• 2 Teaspoon Baking Powder
• 1/4 Teaspoon salt
• 3/4 Cup shelled whole Pistachio Nuts
• 3/4 Cup Almonds, cut into 3
• In a mixing bowl cream butter and sugar until light

Method

1. Add in eggs, vanilla and lemon rind.
2. In a bowl combine the rest of the ingredients.
3. Add in the egg mixture and mix to Foran a dough Divide the dough into two and roll them into logs Bake in a preheated oven at a temperature 180 C for 25 - 30 minutes.
4. Remove from oven and cool for 5 minutes.
5. Place on a cutting board. With a serrated Knife sliced diagonally at 45 degree angle into 1/2cm Slices. Place the slices on the same baking tray and Bake for 10 minutes, turning over half way.
6. Cooled and keep in airtight container.

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Cashew Nut Biscuits

Created 2014-04-28 · Updated 2016-12-09

Ingredients

• 6 oz (185gm) butter
• 6 oz (185 gm) icing sugar
• 2 eggs
• 16 oz ( 500 gm) plain flour
• 2 teaspoon baking powder
• 8 oz (250 gm) cashew nut roasted and ground
• 4 oz (125 gm) corn flour
• I teaspoon vanilla
• 1 egg, beaten

Method

1. Cream butter and icing sugar together till creamy and pale.
2. Add in eggs and whisk till well mix.
3. Sift plain flour, baking powder and corn flour together into a mixing bowl.
4. Add in ground cashew nut.
5. Add the batter into the dry ingredients and mix into a soft dough.
6. Roll out into 1/2 centimetre thickness and cut into shapes with biscuit cutter.
7. Brush with beaten egg.
8. Bake in a preheated oven at 180 degree Celsius for 25 minutes.
9. Turn the tray around half way through.
10. Cool and keep in an airtight container.

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Chocolate Chip Biscuits

Created 2014-04-28 · Updated 2016-12-09

Ingredients

• 6 oz. (185 gm)butter
• 1 cup sugar
• 4 cups plain flour
• 4 teaspoon baking power
• 1 cup cocoa power
• 4 cups oatmeal
• 375 gms. Dark chocolate chips
• 6 eggs
• 1/4 cup milk
• 2 teaspoon vanilla essence.

Method

1. Cream butter and sugar till smooth and pale in colour.
2. Add in eggs and cream till well mix.
3. Add in milk and vanilla Mix all the rest of the dried ingredients together.
4. Add the dried ingredients into the batter and mix into a soft dough.
5. Roll the dough into walnut size ball, flatten it and put on baking tray.
6. Continue till all the dough is used up.
7. Bake at 180 degrees Celsius fan force for 20 - 25 minutes.
8. Turn the tray around half way through.
9. Cool and store in an air tight container.

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Chocolate Chips Butter Cookies

Created 2016-11-26 · Updated 2018-12-10

Ingredients

• 3 Cups Plain Flour
• 8 oz. Unsalted Butter
• Pinch of salt
• 1/2 Cup caster sugar
• 1 x 60gm egg
• 1 Tablespoon Water
• 1 teaspoon Vanilla Essence
• 200gm Chocolate Chips
• 2 Teaspoon Baking Powder

Method

1. Put the plain flour into a large mixing bowl.
2. Cut the butter into small pieces.
3. Rub the butter into the flour, till it resemble bread crumbs Add in the sugar and chocolate chips and mix well.
4. Add in the beaten egg and bring the dough together, Add a little water if the dough is too dry Roll them into walnut suze balls and flatten them with a folk.
5. Put them on to a lined baking tray.
6. Bake in a preheated oven fan-forced at 180C for 25 minutes, turning the tray around half way through.
7. Remove from oven and let them cool completely and keep them in an airtight container.

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Ginger Biscuits

Created 2014-04-28 · Updated 2019-09-13

Ingredients

• 350g [12 oz ] Plain Flour ]
• 1 Teaspoon Bicarbonate of Soda
• 2 Teaspoon Ground Ginger
• 115g [4 oz ] Butter
• 175g [6 oz ] Dark Brown Sugar
• 4 Tablespoon Golden Syrup
• 1 Egg beaten

Method

1. Preheat oven to 180 C Measure the flour, soda and ginger into a bowl. Rub in butter until mixture resembles breadcrumbs, then stir in sugar.
2. Add the syrup and beaten egg to the flour and mix well to form a soft dough.
3. Knead lightly with your hands until you get an even mixture.
4. Divide the dough in half and roll out one half on a lightly floured surface to 1/4 inch thick.
5. Cut out the circle and place on lightly greased trays.
6. Repeat with remaining dough.
7. Bake in preheated oven until slightly brown in colour.
8. Leave to cool slightly before transferring to a wire rack.
9. Cool and keep in an airtight container.

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Kueh Bangket

Created 2014-04-28 · Updated 2019-02-04

Ingredients

• 500 gm. Tapioca flour ( dry fried in a saucepan till light and fluffy, cooled)
• 1/2 cup egg yolks (about 6 x 60 gm )
• 3/4 icing sugar.
• 200 ml coconut cream

Method

1. Whisk the egg yolk and icing sugar together till thick.
2. Sift the tapioca flour into a mixing bowl.
3. Remove 1/2 cup of flour and set aside.
4. Pour the egg mixture and coconut cream into the flour in the mixing bowl and mix into a soft dough.
5. Knead the dough for about 10 minutes till smooth and silky.
6. Dust the wooden mould with the reserved flour and press the dough into the mould and knock them out.
7. Dot it with a little red colouring.
8. Bake at 180 degree Celsius for 20 to 25 minutes.
9. Turn the tray around half way through.
10. Cool and store in an airtight container.

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Love Letters

Created 2015-02-08 · Updated 2016-12-09

Ingredients

• 250 gm Plain Flour
• 2 Tablespoon Rice. Flour
• 200 gm Caster Sugar
• 1 Can, 400ml Coconut Cream
• 5 x 600 gm Eggs

Method

1. Put the plain flour and rice flour and caster sugar into a mixing bowl.
2. Pour in the coconut cream and stir to mix well.
3. Lightly beat the eggs.
4. Mix into the batter and strain into another bowl to remove any lumps.
5. Cover with a cling wrap and keep in the refrigerator for about an hour.
6. Heat the love letter mould and scoup the batter into the mould and cook till lightly brown.
7. Remove and trim the edges with a pair of scissors.
8. It can be left as it is to cool or it can be rolled up or folded.
9. Store in an airtight container.

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Malaysian Style Coconut Biscuit

Created 2019-07-27 · Updated 2021-08-02

Ingredients

• 400gm Desiccated coconut, Toasted
• 200gm Caster Sugar.
• 200gm Breascrumbs
• 50gm Butter
• 1/2 Cup Peanut Oil
• 1 Cup Water
• 1/2 Teaspoon salt

Method

1. Put the coconut and breadcrumbs in a big mixing bowl.
2. Rub in the butter.
3. Add in the sugar and salt. Mix well.
4. Add in the oil and water and mix well.
5. Using a small silicone muffin mould pack the mixture Into the holes cover with a piece of plastic, pressed the mixture until compact.
6. Turn out the biscuit from the mould and put them in a lined baking tray. Repeat until all the mixture is used up.
7. Bake in a preheated oven at a temperature of 170 C fan-forced for 20 minutes. Turn the tray around and bake for another 20 minutes.
8. Keep in an air tight container.

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Pineapple Tarts

Created 2014-04-28 · Updated 2018-01-17

Ingredients

• PASTRY ( Sweet Shortcrust )

• 500 gm plain flour
• 250 gm butter
• 125 gm icing sugar
• 1 egg, beaten
• Cold water
• Vanilla

• FILLING

• 3 large pineapples
• 500 gm raw sugar

Method

1. PASTRY -------------------------------------------------------- To make the pastry, sift the plain flour into a large bowl.
2. Cut the butter into small thin slices and place in the flour.
3. Rub the butter into the flour using your finger tips until the the mixture resembles fine bread crumbs.
4. Make a well in the center and pour in the beaten egg and vanilla.
5. Slowly work the mixture together using your fingers until it forms a rough ball.
6. If it is too dry add a little cold water. If it is sticky add a little flour.
7. Gather the dough into a ball and flatten it slightly.
8. Wrap the pastry in plastic wrap and leave it aside to rest for 30 minutes before using.
9. -------------------------------------------------------- -------------------------------------------------------- FILLING -------------------------------------------------------- To make the filling. Cut the pineapple into 8 slices. Remove the skin and the hard center core.
10. Using a coarse grater, grate all the pineapple into a large pot.
11. Cook the pineapple over medium heat, stirring occasionally until it is almost dry.
12. Add in the sugar and cook till the sugar has dissolved.
13. Tip all of it into a square Pyrex or Corningware bowl and microwave, covered with a round plate with the four corners of the bowl ajar to let steam escape for 10 minutes on high.
14. Remove and stir with a spoon.
15. Repeat for another 10 minutes. Stir.
16. If it is still wet, microwave 5 minutes at a time till it is thick and quite dry.
17. Leave it to cool overnight.
18. Roll them into little balls about 1 cm in diameter.
19. Roll out the pastry between 2 plastic sheets to about 1/2 cm. thick.
20. Using a tart cutter mould, cut out the pastry.
21. Put them on a lined baking tray and top it with a ball of filling. Press it down slightly.
22. Baked in a preheated oven at 180 degree Celsius for 20 to 30 minutes.
23. Turn the tray around half way through.
24. Cool and pack them in a container with glad wrap in between the layers.
25. Keep it in the fridge.

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Sesame Balls (Open mouth laugh)

Created 2014-04-28 · Updated 2016-12-09

Ingredients

• 1 1/2 oz Hot Water
• 5 oz Sugar.
• 1 Egg
• 2 Tablespoon Oil
• 10 oz Plain Flour
• 1/2 teaspoon Baking Powder
• 1/2 Teaspoon Sodium Bicarbonate.
• 12 Cup Sesame Seeds

Method

1. Stir the sugar in the hot water to dissolve, cooled.
2. Beat the egg and add into the oil.
3. Sift the flour, baking powder and sodium bicarbonate into a mixing bowl.
4. Make a well in the centre and add in the sugar solution, egg and oil.
5. Slowly draw in flour to form a soft dough.
6. Shape into balls about 1 centremetre in diameter, makes about 30 to 35 Wet the centre of the palm a little and roll the balls before coating the balls with sesame seeds and roll again. The sesame seeds will stick better.
7. Pour some oil in a small saucepan to deep fry the balls, turning them with a pair of chopsticks and they will expand and form a crack like laughing with an open mouth.
8. That is how the sesame balls get their name.

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Shortbread

Created 2021-07-31 · Updated 2022-09-23

Ingredients

• 250gm Unsalted Butter
• 1/2 Cup Caster Sugar or Icing Sugar
• 300gm Plain Flour
• 1/2 Cup Rice Flour
• 1Teaspoon Vanilla Essence
• Creaming butter and sugar and vanilla till  light and creamy
• 100gm. Teff. Flour
• 100gm. Buckwheat Flour
• 100gm ground Almonds
• 50 gm Brown Sugar
• 1 Teaspoon Baking Powder.
• 1/2. Cup Olive Oil
• Pinch of Salt

Method

1. Mix the plain flour and rice flour together.
2. Add the beaten butter and sugar to the flour mixture Mix into a soft dough. Add a bit of water if dough is dry.
3. Press into a 9 x 12 inch tray.
4. Use a knife to mark out the pieces.
5. Bake in a preheated oven at a temperature of 160 C for 40 minutes.
6. Cool and cut into pieces and store in an airtight container.
7. Mix all the dried ingredients and add in the olive oil Mix into a soft dough and press into a 9 x 12 inch tray Using a knife and mark out the pieces.
8. Bake in a preheated oven at a temperature of 160 C for 40 minutes.
9. Cool and cut into pieces and store in an airtight container.

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Tau SAR Peng

Created 2019-07-27 · Updated 2019-08-04

Ingredients

• Skin: A
• 2 Cups Plain Flour
• 60gm Lard
• 10 Tablespoon Water
• 1/4 Teaspoon salt
• Skin B
• 1 Cup Plain Flour
• 60gm Lard

Method

1. Mix ingredients of dough A together and knead till smooth.
2. Rest for 20 minutes Mix ingredients of dough B together till smooth.
3. mould into a ball Roll dough A into a round disc about 1 cm thick.
4. Wrap dough B inside dough A and seal securely.
5. Knead into a long baton. Coil the baton into a snail shape and knead into a long baton again.
6. Repeat twice more.
7. Cut out 1cm rounds and roll into a disc. Wrap the filling and put them on a baking tray.
8. Egg wash and bake in a preheated oven at a temperature of 180 C for 15 minutes, Turn the tray around and bake another 15 minutes.
9. Filling:
10. 13oz [375gm] Mung Bean, with skin removed.
11. 10oz Raw Sugar.
12. 3 Tablespoon Peanut oil.
13. 1/2 Teaspoon salt 1 Tablespoon Fried Onion, pounded fine Soak Mung bean in water overnight.
14. Drain and steam over medium for 1 hour.
15. Turn the steamed mung bean out into a big bowl and mash it. Add the sugar and oil salt and onion and mix well Microwave on high 3 minutes at a time. Stir and repeat Till the paste is quite dry.
16. Cool and roll into a small ball the size required.

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Triple Ginger Biscuit

Created 2018-01-07 · Updated 2018-01-07

Ingredients

• Ingredients;
• 3/4 Cup Almonds, roasted and cut into 3 pieces
• 3 oz Butter
• 1/4 Cup firmly packed brown sugar
• 2 Tablespoon Molasses
• 2 x 60gm eggs
• 2 1/2 Cups Plain Flour
• 1 1/2 Teaspoon baking powder
• 2 1/2 Teaspoon Ground Ginger
• 2 Tablespoon minced Fresh Ginger
• 3/4 Cup Glaced or crystallised Ginger ( minced )

Method

1. Beat the butter and sugar till creamy.
2. Add in the eggs and molasses and beat till well mixed Put the flour and the rest of the ingredients into a mixing bowl and mix well.
3. Pour in the egg mixture and mix till it form a soft dough Roll the dough out between two sheets of plastic and using a cutter to cut into the desire size.
4. Bake in a preheated oven at a temperature 180 C for 20 minutes, turning the tray around half way.
5. Cool and keep in an airtight container.

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