Wednesday, January 26, 2011

Nestum Cereal Crispy Cookies

This is another cookie recipe that I totally have no record or memory where I got it from, as it was hand-written by me it a miserable piece of old 'chinese tear-off type of calendar' (if you know what I meant, hehe)......but I'll definitely make it again, and it is a sure keeper as the texture of these cookies are awesome. You can almost smell the buttery smell in the whole kitchen when the cookie is almost done baking, and best of all, it's crunchy from the inside out unlike most of the cookies that I made previously, all of which are always crunchy on the outside only, when it comes to the centre of the's a little 'soggy' or 'cakey' .......making me wonder if I have underbake it or what?

So, as promise to some 'Baking Friends', here is the recipe and I have added some of my own notes (in green) to it, hope it helps enhance the outcome of the cookies J

Here's the ingredients:

400 gm plain flour / superfine flour ( I used HK Plain Flour)

300gm Butter, at room temperature

150gm Nestum Cereal (I spread it on a baking tray and roast it at 160 degree Celsius for about 15-20 mins to get a more fragrant and crunchier cereal)

4 egg yolks

200gm Icing sugar (I already adjusted , so it's not sweet)


  1. Mix egg yolks, butter and icing sugar with hand until icing sugar is melted. (However, I used the mixer, hate to get messy hands, hehe)
  2. Add in Nestum cereal and plain flour and knead to form a dough.
  3. Greased and lined the baking tray with parchment paper. Preheat oven to 160 degree Celsius.
  4. Take a small amount of the dough and knead into a ball, put it on the tray and flatten it using the back of a fork, or if you prefer it to be just smooth round, and do the same with the rest of the dough.
  5. Glaze the top of the cookies with egg yolk and bake at pre-heated oven of 160 degree Celsius for 30 minutes or until golden brown.
  6. Leave to cool on the wire rack before storing into air-container.

 Happy Cookies Baking!!
Counting down to Chinese New Year....another 1 week to go!!

Sunday, January 23, 2011

Frangrant Peanut Cookies....another ‘must –have’ for Chinese New Year

I love everything that has 'nuts' in it and all kinds of nuts name a few, Almond, Hazelnut, Pistachios, Macadamias, Walnut and of course....Peanuts! Last year, I did not manage to make Peanut Cookies for the Chinese New Year, as this cookies is delicious to eat, but when it comes to the preparation's a lot!! You have to at least allow yourself a day to start with 'oil-less frying' of peanuts in the wok till it cook, with very low –medium heat, and that already have you tested on your patience, hehe.

Then comes the part where you have to remove the skin of the peanuts, using the palms of your hands, and then flip it up and down on a tray with the fan blowing on low speed to blow off the skin, well, if you have a better and easier way, please do suggest. I did not do mine this time because my hubby is such a good helper this year (maybe age is catching up on him, and he finally decides that he 'should' at least participate in the Chinese New Year baking and frying and cleaning of the house), which actually surprises me a lot.....a tonnes in fact!!! LOL.....the past few years, he would just watch me do, and then walk off before I can start to open my mouth and order him to do something. Anyway, hubby helped me to blew of the skin of the peanuts and I only did the grinding ....using a grinder or miller that is ;) Thanks dear....muaks!!

After the grinding of the peanuts to 'an almost fine peanut powder' ( I grinded mine to really fine texture because I prefer the cookies to be peanut - chunkless), then you are ready to make and bake your Peanut Cookies.

To start off, get all the following ingredients ready as per follows or you can always check this original source at here :-

500gm plain flour

500gm roasted peanuts (skinless and finely milled)

500gm castor sugar (this amount is already adjusted, but if you prefer to cut down, please do so)

200ml + 2Tbsp peanut cooking oil (to better enhance the fragrance of the cookies)

1 egg for glazing

Some peanut halves for deco, if you want, (I grinded all, so none left for deco L) haha....

Methods in 4 easy steps......

  1. Mix plain flour, castor sugar and milled peanuts well until all blended in, then add in the peanut cooking oil and knead with your hands until the oil and the mixture are well incorporated and form a dough. Leave it for about 20 minutes.
  2. Take a small amount of the dough and roll into a small ball and place it on the a lined baking tray with baking paper. If you are using the peanut halves for deco, then you can place a small piece on top and lightly press on it. Do the same to all the rest of the dough.
  3. Use a pastry brush and glaze the top of the cookies with the 'lightly beaten' egg .
  4. Bake at pre-heated oven at 170 degree Celsius for about 15 - 20 minutes or until lightly golden brown. Let it cool completely on the baking tray before storing into airtight containers.
Happy 'Peanut Cookies' baking!!

Saturday, January 1, 2011

The Start of a NEW YEAR in 2011........CHEESE BAKED RICE as promised

"Happy New Year" to all of you, if I can still say that some of you who are still patiently following my this time , could have been bored to death with my last posting on the "Konnyaku Jelly" ...which was like since last October........yeah, you are right, I felt deeply "SORRY" for not blogging lately.....and really felt "BAD" for not keeping my promise in being a consistent blogger......and I felt truly "AWFUL" for owing so many of you recipes that you have requested from me and I have promise to post.......PLEASE ACCEPT MY SINCERE APOLOGY, FOLKS!! I promise to be good from now on........or else I'll punish myself for 3 months of "NO-BAKING"....which I think will definitely kill me, LOL ^_^...OK?? Deal??!! hehe.......

 I know I have tonnes of posting (I meant back-dated ones) to post and to clear my debts towards those of you that I owe.......but, don't worry , I will start with the very recent ones first, as the really old ones, I'll definitely bake and make again.......if the recipe is worth to be a keeper, so sooner or later, it'll be UP ;)

So, I'll start with the the celebration of me and my family "Welcoming the NEW YEAR 2011  on the eve of 2010....where I knew a few of you requested for this "Cheese Baked Rice" that I made for that night. I must say I'm not so much of a 'rice-person' as I would choose bread and pasta for rice anytime, hehe....but this "Cheese Baked Rice" was something that I would choose otherwise :)

1.5 cups rice
2 cups water
A knob of butter (I put 1 Tbsp)
Salt and pepper to taste
3-4 cloves of garlic
1/5 cups pineapple cubes (Optional , I didn't put this)
1/2 cup button mushrooms, sliced
1 cup ham, sliced
3/4 cup Mozzarella Cheese, grated (or more, hehe)
3/4 cup Cheddar Cheese, grated  ( or more too, hehe)
1 can of Cream of Chicken Soup (do not mix with water, straight from the tin please)
Herbs of your choice, I used Rosemary, Bay Leave, Parsley and Basil and lots of Black pepper

  1. Melt the butter in a frying pan, then add in the garlic, salt, pepper and some herbs. Fry till fragant, then add in the rice. Fry for about 5 minutes and transfer to the rice cooker.
  2. Add the water and sprinkle some more herbs if you like. Let it cook.
  3. Add the sliced ham , mushrooms, pineapple and some black pepper to the rice when cooked. Stir and mix well.
  4. Dish into a baking dish or individual foil casing, add more herbs (trust me, it won't overdose, you'll regret if you don't, LOL).
  5. Evenly  spread the Cream of Chicken Soup on top of the rice, generously please, hehe.
  6. Sprinkle the grated Mozzarella and Cheddar cheese on top and bake at preheated oven at 200 degree Celsius for about 15-20 minutes, or until you see the cheese on top starting to brown and turn golden. Dig in and'll love this, I promise!!

Happy New Year everyone, may all your wishes come true .....
 for me, all I wish for in 2011, is for God to give me a fat bank account and a slim body, but please don't mix these 2 things up like YOU did last year, Amen !! LOL