Gluten Free Almond Cookies

Makes: 12 2" Cookies
Prep Time: 5 mins
Baking Time: 25 mins


Ingredients:

Almond Flour  1 C
Coconut Oil     1/8 C
Maple Syrup or Honey 1/8 C
Baking Soda    1/4 tsp
Vanilla Extract  1 tsp
Apple Cider Vinegar (Optional) 1/2 tsp
Chocolate Chip  1/4 C
Icing Sugar (Optional) 2 Tbsp


Directions:

1) Pre-heat oven at 110C. Place baking sheet on baking pan.

2) In a mixing bowl, mix all ingredients except chocolate chip, using a wooden spoon or spatula mix till ingredients are well blended, and formed a sticky dough.

3) Added in half of the chocolate chips, mixed gently.

4) Using hands to take a small ball of dough, shape dough into a flat circle or any shape you wanted, about half an inch thick.

5) Put cookies on baking sheet. Finished shaping cookie with rest of the dough.

6) Baking for 25 minutes or until it becomes golden and hard.

7) While cookies are cooling on racks, melted rest of the chocolate chips in a bowl of warm water, put in microwave for 30 sec.

8) Once cookies is cool, dip cookies in melted chocolate. Set aside till chocolate coating become hard. Sprinkle with icing sugar for garnish.

Meringue Kisses

Ingredients:

Egg White        2

Caster Sugar     6Tbsp

Icing Sugar      4Tbsp

Vanilla Extract   1tsp

Chocolate Button   50g

Instructions:

 1) Preheat oven at 90C.

 2) In a bowl, beat egg white till foamy. Add caster sugar 1 tablespoon at a time, meanwhile keep beating till all caster sugar is added.

3) Keep beating till mixture is at stiff peak, and glossy, when the tips of a scoop of mixture holds its shape. Stir in Vanilla Extract and fold in icing sugar.

4) Scoop mixture into a pipping bag, pipe meringue into a kisses shape. Bake for 30-40 mins until its harden.

5) Let cool after taken out from oven.

6) Melt chocolate button in microwave or using double boiling methods.

7) Dip meringue cookies in chocolate to cover the bottom. Done!

 Tips: The trick to make meringue cookie hold its shape during baking, is the amount of the sugar, try experience the amount of sugar to make the meringue kisses you like!

Chocolate Shortbread Cookie with Purple Yam Topping

    

Prep time: 30mins

Baking time: 15mins

Makes 12 cookie bites

Ingredients: 

Purple Yam.                              1/2C

All Purpose Flour.                     1 C

Unsalted Butter (room temp.)    1/4C

Caster Sugar.                            1/4C

Egg.                                          1 small

Vanilla Extract                           2 drops

Chocolate bite (optional).           1/4 C

Icing Sugar

Instructions:

1) Pre-heat oven to 270F 

2) Streamed Yam over boiling water until fork can poke through the centre of the Yam. 

3) Removed skin and mashed Yam using fork. Let cool. 

4) In a mixing bowl, creamed butter and sugar, shifted flour in, added vanilla extract and beaten egg. Mixed until well combined. 

5) Added chocolate bites. 

6) Prepared baking paper on cookie sheet. 

7) Use a spoon to drop a spoonful of cookie dough onto cooking sheet, gently flatten out dough into thinner shape. Created any shape of your cookies as desired.

8) Last step, drop a bit of mashed Yam on each of the cookies. 

9) Put in oven, baked for 15 mins or until golden brown. 

10) Set aside till cools down, dusted icing sugar on top.

Tips: If cookie dough gets a bit dry, add a tablespoon of milk or water at a time. If cookie dough gets too wet, add flour to absorb the extra moisture.

This recipe makes crunchy cookie texture, if wants to store cookie for couple more days, storing with a piece of bread can prevent cookies dry out. 

Butter cookies

Prep Time: 10 mins
Cooking Time: 15-20 minus

Ingredients

Butter,  room temperature     250g

Icing sugar                               100g

Egg                                             2

All purpose flour                      350g

Chocolate (for decorating)    150g

Instruction

1) Preheat Oven to 350F.
2) In a bowl, using an electrical mixer to cream soft butter and sugar until well combined.
3) Sifted in flour, mixed well. Beat in egg one at a time, mixed well.
4) Assembled piping bag and piping tip. Put dough in a piping bag.
5) Placed baking paper on a baking pan, piped a straight line/ rose shape or  dots to create patterns.
6) Baked for 20 minutes or until golden brown.
7) Removed cookies from baking pan, let cool for 15 minutes. Meanwhile, get prepared to melt  chocolate.
8) Using a double boiler methods to melt chopped chocolate until it reached liquid consistency.
9) Two methods to decorate: a) dipped cookies in chocolate batter or used a spoon to pour chocolate on top of cookies. b) Used a piping bag to create thin chocolate lines or patterns on cookies, using a piping bag can create chocolate drizzle very nicely.
10) If you wish to decorate cookies with  chocolate, make sure to do it before chocolate cools down, I would finish chocolate coating/ dipping in a small batch, and then sprinkle some granola, almond slices ( it can be anything, such as marshmallow etc.) on top, before coating chocolate on second batch of cookie.
11) Dusted icing sugar on surface if you wanted
12) Ready to serve!

Meringue Minis Cookies

 

Looking for cookie recipe that does not call for flour?

This recipe might be what you are looking for!

 

Meringue cookies are usually made up of Egg white and Sugar only, according personal preference, you may add your favourite ingredients to enrich the flavour, taste and texture.

 

This recipe is easy and simple, it doesn't require many cooking utensils; as long as you have an electrical mixer, you are good to start!

 

 

 

 

 

 Time: 25 minutes + baking time (30 to 45 minutes)

 

Serving: 12  6-inches cookies  or 3 cups of mini cookies

 

 

Ingredients:

 

Egg White             2

Icing Sugar           1/2 C

 

 

 

Instruction:

 

1) Preheat oven to 280 F

2) Separate egg white and egg yolk

3) Using an electrical mixer, beat egg white until foamy - soft peak ( about 2 minutes)

4) Sparkle icing sugar no more than 1 Tbsp at a time into egg white foam. Keep beating until all sugar is used

5) Stop beating when egg white foam can hold its shape. (Using a spoon to scoope foam, and see if its consistency is still runny ( water-liked); if so, beat till foam is stiff or hold shape)

6) Using a piping bag* to create cookie shape, or simple spoon egg white foam and drop on ungreased cookie sheet.

7) Bake for 30 to 45 minutes depends on size of cookie, if surface of cookie becomes hard, take out from oven and let cool.

8) Enjoy.



 

 

 

*Tips: No piping bag? Simply use a plastic storage bag such as Ziploc bag or those clear bags you get from the bulk barn store work too!  Scoop spoonful of mixture and put in one corner of the bag, cut  corner of the bag to create a hole. It is just that simple.

 

 

Fruit Jam Cookies/ 果醬曲奇

Ingredients:

1/2 C shortening
1/2 C butter
1 C white sugar
1 Egg
1 tsp vanilla extract
2 C all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda


Direction:

*Pre-heat oven to 350F
1) In a bowl, mix shortening, butter and sugar till fluffy.
2) Add egg and vanilla extract in the mixture.
3) In other bowl, combine rest of the dry ingredients
4)Combine two mixture, mix well.
5) Roll dough into a thin sheet, using cookie cutter to cut shapes.
6) Place shaped dough onto greased baking sheet, bake for 5 to 7 mins or until golden brown.
7) Place finished cookies on cooling rack, let cool.
8) Spread jam on cookies, enjoy.
.

Black & White (Double) Chocolate Cookies

Chocolate is one of my fav treats!

I wanted to make something for my friends as a "very last exam day" gift!

This recipe only took me 2 hours to finish, as I was supposed to study for the exam, something that was quick and easy would be perfect activite for a study break.

Serving Size: 20 (3 inches long) cookies

Ingredients:

Butter/ margarine , softened        1/2 Cups
White sugar                                 3/4 Cups
Egg                                              1
Vanilla extract                             1 teaspoon
All purpose flour                         1 Cups
Cocoa powder (unsweetened)     1/4 Cups           
Baking soda                                1/2 teaspoon
Salt                                               1/4 teaspoon
White chocolate chip                   1/2 ~ 3/4 Cups


Procedure:

1. Preheat oven to 350F/175C. Spray a thin layer of oil on cookie sheets for later use.
2. In a bowl, mix soften butter and sugar with a spoon until smooth. Beat in egg, and vanilla extract.
3. Sift in flour, cocoa powder and baking soda in to creamed mixture. Add in salt.
4. Fold in chocolate chips.
5. Drop a spoonful dough/ mixture on the cookie sheets. * Cookies will spread during baking, make sure leave enough space between, so that they won't stick together.
6.Bake for 6 to 8 minutes or until they are set.

Tips:
~Always allow cookies to set and cool down before removing cookies from cookie sheets.
~ Measure all ingredients before mixing/ cooking/ baking, and measure dry ingredients then wet ingredients, it helps saving time from cleaning extra utensils!