Showing posts with label Biscuits. Show all posts
Mixed Cereal And Nut Diamond Cookies
Sunday, August 3, 2008
Ingredients:
150g butter/margarine
100g sugar
1 small egg (lightly beaten)
1 tsp vanilla essence
100g plain f1our
100g Nestum cereal
25g golden raisins (chopped coarsely)
40g cashewnuts (chopped coarsely)
1 egg white (lightly beaten)
Red cherries -(halved)
Cornflakes (crushed)
Method
BEAT butter, essence, sugar and egg in a small bowl with an electric mixer until light and fluffy.
Stir in flour, Nestum cereal, raisins and cashewnuts and mix well. Roll out mixture between two plastic sheets. Cut into diamond shapes. Brush lightly with egg white, place a halved cherry in the centre and spread some crushed cornflakes around.
Bake in a preheated oven of 170 degrees C for 15-17 minutes or until well browned and cooked.
Blueberry Cheese Tart
Friday, August 1, 2008
Bahan-bahan ( 10 biji )
Bahan untuk Sweet Pastry:-
125 gm mentega
60 gm gula aising (optional)
1 biji telur (gred B) saiz sederhana besar
240 gm tepung gandum
Bahan untuk Cheese Filling(inti):-
250 gm cream cheese
50 gm gula aising
20 gm mentega (lembutkan)
1/2 sudu besar perahan lemon
1 biji telur (gred B)
Blueberry pie filling
Methods
Panaskan ketuhar pada suhu 180 C.
Untuk membuat sweet pastry: -pukul mentega dan gula aising sampai creamy. masukkan telur, pukul lagi. Selepas itu masukkan tepung. Gaul hingga membentuk doh. Tekankan doh tadi ke dalam bekas tart. Tekan kedalam kemas-kemas. Trim tepinya dengan batang sudu atau pisau. Bakar pada suhu 180 C untuk 15-20 minit. Tunggu sejuk dulu baru keluarkan daripada acuan tart.
Untuk membuat cheese filling: -pukul cream cheese, mentega dan gula aising till fluffy. Akhir sekali masukkan telur dan perahan lemon, pukul.
Sendukkan cheese filling tadi kedalam piping bag dan pipekan ke dalam doh tart yang sudah dibakar tadi. Hiaskan di atas dengan blueberry filling dan susun d iatas dulang pembakar dan bakar pada suhu 180 C selama 10 minit atau filling tadi nampak macam kering sedikit.
Mixed Cereal and Nut Diamond Cookies
Monday, July 21, 2008
Ingredients:
150g butter/margarine
100g sugar
1 small egg (lightly beaten)
1 tsp vanilla essence
100g plain f1our
100g Nestum cereal
25g golden raisins (chopped coarsely)
40g cashewnuts (chopped coarsely)
1 egg white (lightly beaten)
Red cherries -(halved)
Cornflakes (crushed)
Method
Beat butter, essence, sugar and egg in a small bowl with an electric mixer until light and fluffy.
Stir in flour, Nestum cereal, raisins and cashewnuts and mix well. Roll out mixture between two plastic sheets. Cut into diamond shapes. Brush lightly with egg white, place a halved cherry in the centre and spread some crushed cornflakes around.
Bake in a preheated oven of 170 degrees C for 15-17 minutes or until well browned and cooked.
Pineapple Tarts
Saturday, July 19, 2008
Pineapple filling (to be made a day earlier)
2 pineapples
200g castor sugar
2cm piece cinnamon stick
2 segments of one star anise
2 cloves
1 tbsp lemon or lime juice
Pastry dough
340g plain flour
½ tsp salt
1 tbsp icing sugar
225g butter, cubed
1 egg yolk
25ml iced-cold water
½ tsp vanilla essence
1 beaten egg, for glazing
To make the jam, grate the pineapple coarsely. Combine the grated pineapple with the rest of the ingredients in a heavy-based saucepan and cook over a moderate heat, stirring occasionally, until mixture is almost dry. Set aside to cool.
Pastry dough
Put sifted flour, salt and sugar in a mixing bowl. Rub in butter until mixture resembles breadcrumbs. Beat in the egg yolk and add ice-cold water and essence. Mix well to form a dough. Place in a plastic bag and chill in the refrigerator for 30 minutes.
Roll pastry out to 0.5 cm thickness on a lightly-floured tabletop and cut out rounds with a tart cutter. Fill each piece of cut-out pastry with pineapple jam filling. Pinch a small neat frill around the edging. Cut thin strips of pastry to form a lattice on top of each tart. Glaze the strips with beaten egg.
Place tarts on a greased baking tray and bake in preheated oven at 180°C for 15 minutes. Reduce the temperature to 170°C and continue to bake for another 10 minutes or until golden. Turn tarts out to cool on a wire rack before storing in air-tight containers.