Melt in your Mouth Butter Cookies

Melt in your Mouth Butter Cookies

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

Ingredients

200g butter

60g icing sugar, sifted

50g plain flour

100g wheat flour Or top flour

 50g corn flour

Instruction

Preheat oven to 180 degree Celsius

Cream butter and gradually add in the sifted sugar and beat till pale and  fluffy

Sift plain flour, wheat flour and corn flour twice.

Fold the Ingredients together with a spatula until it is well incorporated. Do not beat or over mix as you will not achieve the airy texture.

Put the dough into piping bag with star dip nozzle.

Pipe the cookies onto the baking tray lined with baking paper.Leave 1 cmin between cookies as they will expand a litter during baking.

Bake for 10 to 15 or more until cookies turn light golden brown.

Leave it to cool on a cooling rack before storing them in air tight container.

Cream Cheese Melt-in-Your-Mouth Pineapple Tarts

Cream Cheese Melt-in-Your-Mouth Pineapple Tarts

Dough

75g caster sugar

170g UHT whipping cream

3 egg yolks

2 sticks (16 tbsps) salted butter, room temperature

2 tbsps unsalted butter, room temperature

50g cream cheese

400g cake flour

30g corn starch

1.    Cream sugar, butter and cream cheese until they come together

2. Pour in the whipping cream and beat on low (speed 2 on a hand mixer). The mixture will appear to be lumpy as the cream starts to blend in. Scrape off the sides once in a while in between. Keep the beating going for about 10 minutes. It will eventually turn creamy at the end of it.

3. Add in the egg yolks and beat for about a minute. Sift the flours together and add in half of the flour mixture. Beat on low until they come together. Add in the remaining flour mixture and stop mixing as soon as they get combined. Let the dough rest for at least 10 minutes.

4. Next -. Roll the dough out into balls about 1.5 to 2 times larger than the jam balls.  The initial rolling process can get a little messy in the beginning especially when it's still fresh and moist. But as they continue to firm up in the air, the rolling will get easier. Just be sure you work with clean hands to minimize the stickiness.

5. Wrapping time! Gently flatten a piece of dough. Place the jam right in the middle. Wrap the dough around the filling.  Continue to wrap around and enclose the jam. Lightly pinch the end point to seal the dough casing. Smooth out surface by rolling it into a ball. Repeat with the rest of the dough and jam.

6. Line the tarts on a baking sheet lined with a parchment paper. Glaze the tarts with the egg yolks. Do them nice and neat with a brush. Their final appearance depends very much on this.

7. Bake in a preheated oven at 350°F for about 20 minutes. Add a minute or two as needed. Let the cookies cool down completely before packing them away.

Coco Pop Crunch Cookies

Coco Pop Crunch Cookies

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

Ingredients

60g butter

40g light brown sugar

30g egg

1 tsp vanilla paste

1/2 tsp coffee oil

70g cake flour, sifted

20g natural almond meal

60g coco pop (2 small boxes)

75g mini semi sweet chocolate chips

Directions

– whisk egg, vanilla paste and coffee oil together

– cream butter and sugar together. add in egg and whisk to blend well

– add in flour and almond meal. mix well, then fold in coco pop and chocolate chips. be gentle when mixing so you do not end up crushing the coco pop

– use an ice cream scoop (mine is 3cm in diameter) and scoop balls of dough onto baking sheet. bake in preheated oven of 160 degrees C and bake for 18-20 mins

Cornflake Cookies

Cornflake Cookies  

 NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a.

Ingredients:

     250g Butter

     175g Icing sugar

     1 Egg

     1tsp Vanilla powder

     350g Plain flour

     1 tsp Baking powder

     170g Cornflakes (use hand to crush slightly so that you can still feel the crisp of cornflakes  after baked)

     100g Black currant or dried cranberry

Method:

Sieve and combine plain flour, baking powder and vanilla powder together with the crushed cornflakes and black currant, set aside.

 Cream butter, egg and icing sugar together till white.

 Pour in all the plain flour mixture to the butter mixture and mix them together at low speed (do not over beat), then mix well with a spatula.

 Shape the cookie dough using a dessert spoon then using a butter knife to push the dough onto the baking sheet.

 Bake at preheated oven 180 degrees C for about 15 mins. Then cool the cornflakes cookies completely and store into an airtight container.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Best Pineapple Tarts

Best Pineapple Tarts

 All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool AND it's illegal!!

350g butter
100g condensed milk or sweetened creamer
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash
700g Pineapple filling (homemade or store-bought)

Method

1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool completely before storing.

Homemade pineapple filling

1.5kg pineapple flesh (from ripe pineapple but not over ripe) , process finely in a food processor (do not add water)

250g coarse sugar (adjust accordingly)

Method

1. Cook pineapple flesh together with the juices in a wok over medium low heat until water reduced, stir from time to time.

2. Add in sugar and cook over low heat till thick, stir from time to time, takes about 1 hour.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Triple-Choc Muffin Cookies

Triple-Choc Muffin Cookies

Ingredients:

125g  butter,softend

½ teaspoon vanilla extract

1¼ cups(250g) frimly packed brown sugar

1 egg

1 cup(150g)plain flour

¼ cup(35g) self-raising  flour

1 teaspoon bicarbonate of soda

1/3 cup(35g)cocoa powder

1/2cup (95g) milk chocolate chips

75g white eating chocolate, chopped coarsely

75g dark eating chocolate , chopped coarsely

1.Preheat oven to 180/160 degree( fan-assisted ) . Grease two oven tray; line with baking parchment.

2. Beat butter, extract , sugar and egg in small bowl with electric mixer until smooth ; do not overbeat. Stir in sifted dry ingredients ,then raisins and all the chocolate.

3. Drop level tablespoons of mixture onto muffin  trays .

4. Bake cookies about 15 minutes . Stand cookies on muffin  trays  5 minutes; transfer to wire rack to cool.  

Happy weekend ahead :)

Ady Greatsword Empire Kitchen Recipes,, 

greatsword_blader@hotmail.com

                                                       

                              

Chunky Chocolate – Candy Cookies

Chunky Chocolate – Candy Cookies 

125g butter,softened

1 teaspoon vanilla extract

1 ¼ cups (275g) firmly packed brown sugar

1 egg

1 cup(150g) plain flour 

¼ cup (35g) self-raising flour

½ teaspoon bicarbonate of soda

1/3 cup (35g)cocoa powder

½ cup (100g)peanut M&M

1/3 cup(70g) mini M&M

75g milk eating chocolate , chopped into pieces

 1 . Preheat oven to 180*C/160*C fan-assisted . Grease two oven trays ; line with baking parchment .

2 . Beat butter, extract, sugar and egg in small bowl with electric mixer until smooth (do not overmixed). Transfer mixture to large bowl ; stir in sifted dry ingredients then all chocolates .

3 . Drop level tablespoon of mixture onto trays about 5cm apart.

4 . Bake cookies about 10 mins . Stand cookies on trays 5minutes ;transfer to wire rack to cool.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                         

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