Archive for the ‘Cookies’ Category


Tau Sar Piah

September 13, 2008

This recipe was posted in Kitchen Capers a year and a half ago, finally i “gathered” the courage to try this :P After my success with lao po bing/wife biscuits, i am now more adventurous and keen to try out traditional chinese pastries. Preparation for the pastry skin is the same as lao po bing’s, wrap, flatten, roll, flatten, roll. (>.<) imagine doing tat for 100 pieces! *gasp* tiring!! But however, it is all worth the effort! =)

The above are the fillings for the tau sar piah, i added in toasted sesame seeds for some extra bite and fragrance. Did the tau sar piah 2 weeks back, a total of 100 pieces, specially for my mum’s friends, the adults loved it! brother took 18 pieces to school to share with his mates and mentioned that they are craving for more! *ponder* These folks are too polite! :P But all the credits should go to tthksy for sharing this recipe! Recipe as follows…


Dough A
230g Flour
130g oil (reduced it to 100g)

Dough B
460 g Flour
250g Oil (reduced to 200g)
180g water
1 tsp vinegar

180g oil
10 – 15 shallots – thinly sliced
300g sugar (reduced to 200g)
3 tsp salt
3 tsp white pepper
600g mung beans



  1. Soak the beans for at least 2 hours, steamed and mashed.
  2. Add sugar, salt & white pepper to the mashed beans.
  3. Heat oil, fry the shallots till brown and fragrant
  4. Pour in the bean mixture. Fry till mixture dry and you are able to form balls with it.
  5. Divide filling into 100 pieces. (instead of dividing into a 100 pieces, i measured 15g filling portion for each tau sar piah)

Pastry Skin

  1. Mix ingredients for dough A together.
  2. Wrap dough with cling wrap and set it aside for 30mins.
  3. Divide into 100 pieces
  4. Mix Ingredients for dough B together
  5. Wrap dough with cling wrap and set it aside for 30mins.
  6. Divide into 100 pieces


  1. Take a portion of Dough B and wrap it around Dough A.
  2. Flatten it and roll it up. (same steps as lao po bing/wife biscuits, for step by step visual instructions refer to <<Florence’s guide>>)
  3. Flatten again and roll up.
  4. Flatten and wrap the filling in it.
  5. Brush with egg wash and top with sesame seed.
  6. Bake for 25-30mins in 175 degrees oven or till golden brown.

Delicious! but tedious! =X I am so exhausted after repeating the rolling and flatten for 100 pieces! (-_-||) and they are so small… bite size.

- .:Baker Lee:.


Lao Po Bing / Wife’s Biscuit

August 12, 2008

YUM YUM!! I have a love for all the traditional Chinese pastries, but never i have i considered making them myself. =X chanced upon this <recipe> at Florence’s blog, and hey! high reviews rating and it calls for koh fun (glutinous rice flour)! recently got a big bag for my snow skin mooncake making and since i have all the ingredients called for on hand, there’s no reason to reject making these yea? :P oh, and i Used the mooncake mould’s plates to do the prints on the pastries.

I’m SUPER DUPER glad that i did these. *grin* it tasted sooooooooooooo good! Check out the nice flaky pastry crust! Many thanks to Florence for the detailed step by step picture instructions and also this yummy recipe! :D This recipe yields 12 pieces, >.< NOT enough! i made another 3 batch immediately after dinner. :P for my mum to share with her friends. These are most certainly worth the effort! so what are you waiting for? hope on over to Florence’s blog and bake these!

*UPDATES* the flaky skin stays crispy for 2 days in an air tight container.

- .: Baker Lee :.


Granny Boyd’s Biscuits

June 7, 2008

While waiting for Nigella’s Sweet and Salty Peanut Biscuits to bake in the oven, i flipped through her book and spotted this!


The recipe for these biscuits was given to me, at mu insistent request, by my editor, Eugenie Boyd. I don’t think there is a more chic accompaniment to a tub of good vanilla ice cream: they’re sturdy – in shape and form like Bendick’s Bittermints – dark, smoky and melting.

- Nigella Lawson

Nigella’s comments on this recipe convinced me to try it out! :P and i am really glad that i did!


300g Self-Raising Flour
30g Cocoa Powder
250g Unsalted Butter (room temperature)
125g Caster Sugar


  1. Preheat the oven to 170 degrees C.
  2. Sieve Flour and Cocoa Powder and set it aside.
  3. Cream butter and sugar till light and pale in color.
  4. Mix in flour mixture, it might look like it needs liquid, but keep working the ingredients in and it will form a dough.
  5. Roll into walnut-sized balls and arrange these on the baking sheets.
  6. Flatten these balls with the back of the fork.
  7. Bake for 5mins at 170 degrees C and then turn the temperature down to 150 degrees C for a further 10-15mins.
  8. The biscuits should feel firm on top although not hard. Remove from the oven and transfer to cool on wire rack, before storing in air-tight container.

Another wonderful recipe added to my keepers list! (^^,) I love how simple it is to make these~ <3 Check out the ingredients called for! No Eggs! the texture of the cookies was really great as well! it has the texture of melting moments and best of all…. chocolate! :D

- .: Baker Lee :.


Sweet and Salty Peanut Biscuits

June 7, 2008

Decided to spend my Saturday at home, as it has been a week since i last spend time in the kitchen! *sigh* GOSH! i’m desperate to hang out in the kitchen! Draw out Nigella Lawson’s How to be a domestic goddess, flipped and landed on this recipe. O.O sweet and salty…. erm…. i seriously wonder how it tasted like! Best of all, i do have a packet of salted peanuts to play with *wink* so here it is! the 1st recipe of the week! :D

Ingredients: (Makes about 30)

75g Light Muscovado Sugar, plus more for dipping
100g Unsalted Butter
50g Vegetable Shortening
1 Large Egg
1 teaspoon Vanilla Extract
175g Self-Raising Flour
125g Salted Peanuts


  1. Preheat the oven to 190 degree C.
  2. Mix together sugar, butter, shortening, egg and vanilla. Just beat it together, to combine.
  3. Stir in Flour and then the peanuts.
  4. Drop the dough in rounded teaspoons on baking sheets.
  5. Oil the bottom of a glass , dip it on some light muscovado sugar and press gently on the biscuits to flatten them.
  6. Bake for 8-10mins, Remove from oven and cool on wire rack before storing in air tight container.

Well, i was pretty much greedy! =X instead of teaspoon amount of the dough, i dropped tablespoon amount, resulting in huge cookies! *cover mouth* Taste wise, they tasted pretty much salty than sweet and salty. i personally felt was that these didn’t really work for me. =/

- .: Baker Lee :.


Chocolate Biscotti

May 29, 2008


Yup, this is my simple welcome home gift for buddy ling! *cheer* been pondering for sometime what i should make her :p Thank God, i’m able to narrow down the search area to Chocolate, Nuts, Fruits, coffee and *drum roll* TADA!! she is one coffee-addict who needs a shot every morning, therefore biscotti will be perfect!

Another one of Dorie’s beautiful work! :D yup, taken from Dorie Greenspan’s excellent book Baking: From My Home to Yours. I’m so tempted to get my own copy right now! =X Visit <<HERE>> for more visual aid! :D wonderful job by <Eggs on Sunday>, love the tips shared on scoring the logs halfway before baking which makes slicing them into slices easier with less cracking! :D

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tbsp instant coffee or instant espresso powder
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
6 tbsp unsalted butter, room temperature
1 cup sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup chopped nuts
4 oz bittersweet chocolate, coarsely chopped
1/2 cup dried fruit (optional)


  1. Preheat oven to 175 degrees C. Line a baking sheet with parchment or a silicone baking mat.
  2. Whisk together the flour, sugar, cocoa, coffee powder, baking soda, baking powder, and salt.
  3. With a stand mixer, cream the butter and sugar on medium speed about 2 minutes. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts, chocolate and dried fruit.
  4. Turn the dough out onto a work surface and divide in half. Knead each portion a few times to pull the dough together into a ball, then shape each portion into a 12 x 2 inch log. Place each log on the baking sheet.
  5. Remove the sheet from the oven and let it cool on a rack for 20 minutes. Then, slice the logs diagonally into 3/4-inch thick slices and leave the slices standing up on the baking sheet. Return to the oven for another 15 minutes of baking.
  6. Transfer biscotti to a rack to cool.

my 2nd attempt with biscotti! :D and i felt this attempt was more successful than previous (harder and drier compared to the previous, but comparing taste wise, both are equally good! :P) *wink* + nothing can go wrong with chocolate, nuts and dried fruits! As usual, i halved the amount of sugar called for :P as for nuts called for, i toasted some macadamia nuts and for dried fruits, i did a mixed of raisins and cranberries :) I’m greedy when it comes to nuts and fruits =X i’m most certain that i added more than the amount called for! Each bite guarantees both nuts and fruits. *grin*

- .: Baker Lee :.


Vanishing Oatmeal Raisins Cookies

April 30, 2008

Who would have expected such quality cookies from a recipe off a lid? I certainly wouldn’t till I overcome my “fear” and decided to try. 1st saw this at <Blonde Ambition in the Kitchen> pictures of her yummy cookies attracted me, so I bookmark them and had them on my to-do list, since my kitchen is always stocked with quaker oat =X I must say, this is by far the best oatmeal cookies I made *grin* I like my cookies crispy and crunchy instead of soft and chewy. I added a few more baking minutes, and they turn out crispy, light :P lesson learnt? It is worth to give recipes on the lid a try! The following recipe is from <Quaker’s Oat>Did these sometime back, with Quality Assurance(QA) procedure outsourced to several QA personnels :P Reviews was great~ Made them into mini bites size… 1 teaspoon amount, good and cute things comes in small sizes yea? :P (But sadly, when one overdose on these, small and cute waistline will all be just a dream >.< ) Enjoy!

Mini Vanishing Oatmeal Cookies

½ pound/2 sticks/ 226g margarine or butter, softened
1 cup/220g firmly packed brown sugar
½ cup/ 70g granulated sugar
2 eggs
1 teaspoon vanilla extract
1½ cups/180g all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt (optional)
3 cups/ 150g Quaker® Oats (quick or old fashioned, uncooked)
1 cup/ 40g raisins


  1. Preheat Oven to 175 Degrees C.
  2. In large bowl, beat margarine/Butter and sugars until creamy.
  3. Add eggs one at a time followed by vanilla extract, beat till well combined.
  4. Add flour, baking soda, cinnamon and salt, mix well.
  5. Add oats and raisins, mix well.
  6. Drop dough by rounded tablespoonfuls onto baking sheets.
  7. Bake 10 to 12 minutes or until light golden brown.
  8. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

I reduced the sugar as usual, used around 150g of brown sugar instead of a combination of brown and granulated sugar. Love the cookies! But the next time, I will increase the cinnamon to 2 teaspoon as I would prefer a stronger cinnamon taste. :P

- .: Baker Lee :.


Easter Special III – Hot Cross Biscotti

March 23, 2008

Happy Easter! :D

Part 3 of my Easter Special, is just like the previous two parts, all following the hot cross theme. Key ingredients, dried fruit, spices and top with a cross. Last night, my conversation with good pal, Ling goes something like…..

Me: girl… what should be my next hot cross product? Hot cross cake? Hot cross biscotti? Or? O.o

Ling: Biscotti of cos!! Cos I love them. Plus cinnamon and dried fruits goes well with biscotti.

Me: LOL, >.< alright! That’s it! But I have never baked biscotti before! Dare to be my guinea pig n test it out for me? :P

Ling: I DARE!!

So off I went in search for a biscotti recipe which consists of the stated key ingredients when I came across Tartelette’s post on Lenox Biscotti, based on the Dorie Greenspan’s Baking From My Home To Yours. :D a perfect chance for me to try out another Dorie’s recipe before investing on her book! Tartelette did abit of tweaking to the recipe and made a cranberry version of this recipe, it was that delicious that she made another batch right after!

“If you want a foolproof recipe that you can adapt to your heart’s content, well look no further.” – Tartelette

WOAH! I’m fully convinced that this is the recipe for me! :P

Lenox Biscotti, from Baking From My Home To Yours

1 1/2 cups (190g) flour
1 1/2 tsp baking powder
1/4 tsp. salt
1/2 cup (140g) cornmeal
1 stick (113g) butter, at room temperature
1 cup sugar (220g)
2 eggs
1 1/2 tsp almond extract
3/4 cup (70g) sliced almonds

For hot cross version: (optional)
2 tsp cinnamon powder
1/2 cup (60g) of dried cranberries

Melted white/dark/semi-sweet chocolate (topping)


  1. Preheat oven to 175 Degree C.
  2. In stand mixer (hand held is fine) cream the butter and sugar.
  3. Add the eggs, beating well after each addition. Add the flavor extract you chose.
  4. Sift together the flour, baking powder, salt, cornmeal (and cinnamon powder) and add to the butter mixture.
  5. Fold in the nuts (and cranberries).
  6. Scrape half the dough onto a parchment paper lined baking sheet.
  7. Using a spatula and your fingers, form the dough into a log, 12 inches long and 1 1/2 inches wide.
  8. Repeat with the second portion of the dough.
  9. Bake for 15 minutes or until the logs are light golden but still soft to the touch.
  10. Let cool for 30 minutes but keep the oven on.
  11. With a long serrated knife cut slices from each log and spread them out onto baking sheets.
  12. Return to the oven for another 15 minutes until firm.
  13. Cool on wire rack before storing into air-tight container.

Cornmeal enhances the texture of this biscotti, special crunchy/sandy texture. I enjoy them! am pretty happy with my 1st attempt as well! :P though the next time I will make sure that they are being slice thicker. Gave 1/2 to Ling and another 1/2 to Adela, both
Biscotti Lovers and coffee lovers. I hope I didn’t fare too badly for my 1st attempt~ *fingers crossed*

– .: Baker Lee :.


Easter Special I – Hot Cross Oatmeal Cookies

March 21, 2008

“Hot Cross Buns are a seasonal yeast bread made especially during Easter. These pretty sweet buns are flavored with spices (such as cinnamon, nutmeg, allspice, and cloves) and loaded with currants (or raisins) and candied fruit. What makes them very distinctive looking is that the tops of the buns are marked with a ‘cross’ which symbolically represents the Cross of Christ and the Crucifixion.” – JoyofBaking


Hot Cross Cookies? yes! That’s right! For my 1st Contribution to Easter, I have decided to borrow the concept of Hot Cross Buns and made some Hot cross cookies :D took a basic oatmeal cookie recipe, throw in spices, raisins and cranberries! plus the Cross. Key ingredients of the Hot Cross buns (^.^V) and we have a simple, healthy, wholesome and fruitful cookie!! *wink* eggless as well :P Started your Easter’s baking? So what’s your contribution?



100g Butter (melted)
3 Tablespoon Honey
150g Plain Flour
90g Oatmeal
½ tsp baking soda
100g Brown sugar
2 tsp Cinnamon Powder
1/8 tsp Nutmeg Powder
40g Raisins
40g Cranberries
50g Almonds (slivered or chopped)

Melted white Chocolate (icing)


  1. Preheat oven to 175 Degree C.
  2. In a large mixing bowl, mix together melted butter and honey till well combine.
  3. Add in cinnamon and nutmeg, mix till combined.
  4. Followed by plain flour, oatmeal, sugar.
  5. Finally mix in raisins, cranberries and almonds.
  6. For each cookie, Scoop tablespoonful amount of dough, roll into ball and flatten slightly on baking sheet.
  7. Bake for 12-15 minutes or until lightly browned.
  8. cool on wire rack, pipe melted chocolate on top.


i always have a liking for crunchy, crispy cookies, i tend to bake my cookies slightly longer or till golden brown especially for oatmeal cookies. (Personal preference, as i find that soft oatmeal cookies, feels like they are being aired for a few days) :P wholesomely packed with oatmeal and chewy dried fruits. It is therefore a hard + chewy combi, definitely not a cookie for those who doesn’t enjoy chewing! :X

- .: Baker Lee :.



Dorie’s Chocolate Chip Cookies

March 19, 2008

I have been eyeing on this book by Dorie Greenspan for quite some time. It has been receiving very good reviews from a lot of fellow bakers/food bloggers. :P Need to be really sure before I spend my allowance on it!:X Though with technology, we can easily get recipes shared by others online but nothing beats having your very own book! Flip through it before u go to bed, when u are bored, having meals and even in the toilet. (haha~ in case u are wondering! I do not do that! but i know of those who does that! :P) This will be the very 1st cookbook I get on my own (Yes, I have been blessed with a few cookbooks, by close pals. *grin* I love them~ but the more the merrier yea?), and I wanna make sure it is worth every cent! (close to 80bucks is kind of pricey for a schooling kid, don’t u agree? >.< )

“With 300 recipes covering everything from yeast-breads to quick cakes, brownies to cookies and beyond, this cookbook will earn a permanent place on your kitchen counter. Dorie’s voice comes through loud and clear in her directions and tips for a perfect product. There are recipes for any occasion, from an afternoon snack to the perfect dinner-party dessert.” – Sarah Jane

Reviews also states that it is a book filled with easy-to-understand directions and full-color pictures guiding bakers gently through. Woooh~ tempting isn’t it! :P I therefore decide to go hands on with a couple of her recipes, before I invest in it… 1st up, basic and (almost) everyone’s favorite! Chocolate chips cookies~ *wink* Taken from Technicolor kitchen, many thanks to Patricia for doing the metric conversion! (Recipes in the book are stated in cup measurements :X)

Ingredients: Makes 45

2 cups/280g all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
2 sticks/226g/8 ounces unsalted butter, at room temperature
1 cup/200g sugar
2/3 cup/115g packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
12 ounces/335g bittersweet chocolate, chopped into chips, or 2 cups/340g store-bought chocolate chips or chunks
1 cup/100g finely chopped pecans

Look at how clear and precise the instructions are! Indeed really helpful for novice bakers! :D


  1. Center a rack in the oven and preheat the oven to 190ºC/375ºF. Line 2 baking sheets with parchment or silicone mats.
  2. Sift together the flour, salt and baking soda.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth.
  4. Add the sugars and beat for another 2 minutes or so, until well blended.
  5. Beat in the vanilla.
  6. Add the eggs one at a time, beating for 1 minute after each egg goes in.
  7. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.
  8. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
  9. Spoon the dough by slightly rounded tablespoonfuls* onto the baking sheets, leaving about 5cm (2in) between spoonfuls.
  10. Bake the cookies – one sheet at a time and rotating the sheets at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may be still a little soft in the middle, and that’s just fine.
  11. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature.
  12. Repeat with the remainder of the dough, cooling the baking sheets between batches.

The dough can be covered and refrigerated for up to 3 days or frozen. If you’d like, you can freeze rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they’re solid. There’s no need to defrost the dough before baking – just add another minute or two the baking time.

I did 2 batches! Reduced the sugar by 1/2 for the 2nd batch as i find them too sweet for my liking. Freeze them into small balls and they are now sitting in my freezer~ =X This recipe is supposed to yield chewy centre cookies. Let me show u guys something~ >.< The following is the products of the 1st batch which i did… :X

Spot the differences between batch 1 and batch 2? *cover mouth* take a closer look here ->

I must be too excited! left out baking soda for my 1st batch of cookies~ *smack head* therefore they just wouldn’t spread~ >.< But they turn out even more chewy compared to the 2nd batch of cookies baked for the same duration. Baking is indeed a science! Since I have 2 batches of chocolate chip cookies, I decided to add a few extra mins to the 2nd batch cookies and turn them into crispy cookies hee~ variety! and also due to the fact that most of my friends are crispy cookie lovers! :P i need volunteers to help me trial out these cookies! *hunt*

- .: Baker Lee :.



Horlicks Cookies

March 6, 2008

After my pound cake failure, I was too depressed! >.< I have to do something to spice up my sulky mood! Did a trial run of these cookies, as I was planning to make them for my cousin on sat! (^^,) Dogs? Bears? Pigs? what do they look like to you? :P was making these cookies when my mummy came home from groceries shopping, and her 1st reaction was “SOOOOO CUTE!! I wouldn’t bear to eat these piggy cookies!” >.< LOL, pigs? Kind of too far off yea? Gave some to my dearest buddy aishi, to “sample” them and she too commented that they look like bears >.> I’m having doubts on what to put as post titles. Piggies cookies? Bears cookies? *tap feet* and bro just came home and say they look like mices! GOSH! >.< i’m bad at shaping?

The name of this recipe? Horlicks doggies cookies! It was shared in kitchen carpers some time back, with really good reviews from forum mates. And NO SUGAR OR EGG!*update* Thanks eatyet for pointing out :P As horlicks is a malted drink, there is already sugar traces in them, so no additional sugar is required to be added. Woot! Interesting aint it? and they are Cute lil thing too! Added in some crushed cornflakes to give the cookies some “bite” (^.^) these are so addictive and loveable! it is so fun, doing the features for the cookies! (^^,) check out the different “look” in their eyes! :D


180g butter, soften at room temperature
80g Horlicks (original flavour)
200g cake flour
25g corn flour
25g milk powder

100g chocolate chips
20g cornflakes (optional, crushed)

some chocolate rice
some Koko Krunch


  1. Pre-heat oven to 150deg C. Line baking tray with baking paper and set aside.
  2. Cream butter and Horlicks for about three minutes till pale in color.
  3. Add in cake flour, cornflour and milk powder and beat for about one minute to form
  4. Divide dough into 10g each. Flatten each piece of dough, and add in the fillings (some chocolate chips and cornflakes). Roll into balls.
  5. Decorate as desired, using the ingredients to make the features of the dogs. Insert two pieces of Koko Krunch to form the ears, chocolate rice for the eyes, and a chocolate chip in the centre for the nose.
  6. Bake at 150 deg C for about 35- 40mins. Or till golden brown.
  7. Leave to cool on wire rack before storing in an airtight container.


DELICIOUS! And sooooooo cute~ a hit with the kids for sure~ it would be enjoyable to make them with children. :D I’m now thinking of adding in nuts the next time! As there is no sugar added, be generous with the chocolate chips if u are more to the sweet side :P i had around 8 pieces of chocolate chips in mine and it feels just right for me~ :D Unable to get Horlicks? u can replaced them with Milo or Ovaltine, it works the same, however the end product will be a darker tone doggie. =X

- .: Baker Lee :.


Viennese Whirls

February 11, 2008

Been eye-ing on this recipe for sometime already~ :P Viennese Whirls? According to the ingredients and description, it sounds like butter cookies to me! y is it called Viennese Whirls? I asked Mr Google, and answer was it was a cookie originated from Vienna >.< it doesnt matter as long as it is delicious! :P really love butter cookies, esp those blue tins Danish butter cookies… Delicious! Got this recipe from Café of the East *drool* buttery, melts in your mouth cookies~ definitely sounds attractive to me! *grin*

Assignments, project and exams are all rushing in~ =/ *double sigh* will not have the time to bake as much as before. In fact, i was pretty determine to NOT bake anymore unless for special occasions. hee~ well, this is definitly for someone special! (^^,)


Happy Lawrence! (aka my “ah pa”) <3
Thanks for being there, caring and supporting me all the while!
Since it’s 4th day of CNY, i have only 2 word to say to u!
HUAT AH!!!! *giggle* win more during manjong!

170g butter
55g icing sugar
½ tsp vanilla extract (I used 1 tsp of vanilla essence instead)
120g plain flour
50g corn flour
Some glazed cherries, quartered (optional)


  1. Preheat oven to 160 Degrees C.
  2. Cream butter and icing sugar until pale and fluffy.
  3. Beat in vanilla Essence
  4. Fold in both flours.
  5. Pipe cookies into desired shapes on baking tray; place a quartered cherry in the centre of each whirl as decoration.
  6. Chill the piped cookies in the refrigerator, uncovered, for about 20-30 minutes before baking.
  7. Remove from the refrigerator and bake immediately for about 20 minutes, or until light golden brown in color.
  8. Cool on wire rack, and store in airtight containers.


Melts in your mouth!! :D
Comparing the ingredients used, it is similar to butter cookies I did previously. But i personally felt this Viennese Whirls tasted better! more yumilicious!

- .: Baker Lee :.


Double Chocolate Cookies II

January 29, 2008

Yup, another Double Chocolate Cookies recipe I tried out~ :D what to do? people around me loves Chocolate!!! *space out* when my mum sees me pull out the chocolate, she goes “again?” *giggle* somehow, I’m starting to appreciate chocolate =X <3 Dark chocolate! Geez, I love the more expensive chocolate =/ Time to hit Chocolate buffet at Fullerton? Nah!! After I lose a few pounds… MUHAHAHA! Which I doubt will happen if I continue to bake n eat at this rate >.< *boooooo*

This is from Donna Hay’s mag! (^^,) Simple Essentials: Chocolate *drum rolls* Why am I making these today? *grin* it’s my evil twin’s sister, Suhailah’s tml! =D I remember she enjoys the double chocolate cookies I made previously, since I have this new recipe on hand, I decided to give it a try!Hee~ something for her sweet 18th :) There is this Chinese idiom,

ài wū jí wū

1. to love for a person extends even to the crows on its roof
2. love me ,love my dog.
3. love one thing on account of another.

*giggle* yes, I love my twin and everyone around her! =) Definitely love Suhailah too! She is such a nice genuine girl~ Honest, Shy and sweet! Suhailah, I rem. The 1st time I met u, u are frying chicken wings for me! *giggle* Though u are kind of shy, the warm smile u gave was so inviting! More inviting then the chicken wings!! *big smile* I pray you have a good day in school! I heard u have a paper on yr day! T.T u will do well for your paper!i’m sure! :D I hope when u received the gifts, you could still make out the secret message on the cookies *cover mouth* in case u cant! here it is… :P

Happy Sweet Beautiful 18th! Stay Young, Happy and Healthy Girl! <3


100g unsalted butter
130g brown sugar (reduced to 70g)
1 egg
1 tsp vanilla extract
150g plain flour
30g cocoa powder
1 tsp baking soda
120g dark chocolate, melted
280g dark chocolate, chopped (reduced to 150g)


  1. Preheat oven to 160 Degrees C.
  2. Cream butter and sugar till light and creamy.
  3. Add the egg and vanilla and beat for a further 3-4 minutes.
  4. Mix in flour, cocoa, baking soda, and melted chocolate. Till it’s well combined.
  5. Add the extra chopped chocolate and stir to combine.
  6. Shape cookies accordingly, I Spoon a tablespoon amount, roll them into balls and flatten.
  7. Place on baking trays lined with non-stick baking paper, allowing room for the cookies to spread.
  8. Bake for 10-12 min or until slight cracks have formed. Cool on wire racks before storing in air tight containers.

Unlike the previous Double chocolate cookies, this uses only Dark Chocolate! Therefore the taste is richer. Reduced the dark chocolate amount as I find that the stated amt seems too much =X But still I can taste the oozing chocolate in each bite. (^^,) Erm… As i dont fancy stuffs that are too sweet, i’m okie with it, but not really sure if the sweetness level is alright for her. *smack head* should not have reduced the sugar by so much!

- .: Baker Lee :.


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