Tuesday, August 14, 2012

Baking up a storm!

I do try to bake one or two type of cookies for Raya. Simply because I get to add extra ingredients if necessary like extra chocolate chips in my choc chip cookies!

A friend provided me with a recipe, supposedly from Famos Amos. Tastes great!! And I love baking in my makeshift outdoor baking area. Make shift because there is no space IN the kitchen so we put a table outside to make more countertop space for baking.

Here's the recipe if you all want to try! Its actually called Hawaiian Nut cookie. The recipe is HUGE so I decided to half it.

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown  sugar
5 cups blended oatmeal (measure oatmeal &
blend in blender
to a fine powder)
24 oz. chocolate chips
1 tsp. salt
18 oz. Cadbury bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
cream the butter and both sugars. Add eggs and
vanilla; mix together with flour, oatmeal, salt,
baking powder, and soda. Add chocolate chips,
Cadbury bar and nuts. Roll into balls and place
two inches apart on a cookie sheet.. bake for 10
minutes at 375 degrees. Makes 122 cookies.

This year I decided to try something new. The all time Malaysian favourite Almond London cookies! I googled the recipe on the internet and decided the try the easiest one I could find. Here are the results!

The trick is not to get the above too large. Otherwise you get GIANT cookies! So minimal dough covering each almond. Either that or cut the almond in half.

And here is the recipe:


125g butter, diced

75g icing sugar, sifted

1 egg yolk

225g plain flour, sifted

1 tsp Emplex (optional)

300g whole toasted almonds with skin, halved

450g dark chocolate, melted

Small paper cases

Almond nips or chocolate rice for decoration


1. Cream butter and sugar until light and creamy. Beat in the egg yolk.

2. Add plain flour and Emplex (a chemical that provides the extra
crispness to cookies, obtainable at all cake specialist shops). Fold
and mix well.

3. Take a marble-sized dough (approximately 8-10g) and wrap around half the almond. Shape into a small egg.

4. Place on greased cookie trays and bake in preheated oven at 170degreeC for 20-25 minutes. Cool on wire racks.

5. Place cookies on small paper cases. Top and cover with melted chocolate.

6. Sprinkle almond nips or chocolate rice liberally over the top.

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