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Laksa Cookie – Chinese New Year Recipe

Laksa Cookie

This coming Chinese New Year, I thought something adventurous while having a spicy bowl of Laksa Noodle. “Why not make some Laksa Cookie?”, I thought to myself. The next moment, I’m already sourcing for my ingredients at the supermarket!

Laksa Cookie

Laksa Cookie

Just like my Salted Egg Yolk Cookies recipe, it has tons of curry leaves to aid intense flavours of the Laksa paste. I’m perfectly fine using store-bought Laksa paste. But, I know some of you guys may be against it, feel free to use your own homemade paste. I’m not so hardworking afterall. For me, it’s all about how easy and quick to make, from kitchen to tummy.

Laksa Cookies

Laksa Cookies

If you like something that is super spicy and savory, make sure to try it out!

 

Laksa Cookies
Makes 1 jar
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Ingredients
  1. 100 grams of salted butter, softened
  2. 40 grams of icing sugar
  3. 2 tbsp of laksa paste
  4. 1.5 tbsp. of coconut cream powder
  5. 120 grams of plain flour
  6. 60 grams of cornstarch
  7. 20 curry leaves, minced
Instructions
  1. Cream butter and icing sugar together until sugar has been dissolved.
  2. Mix in laksa paste and coconut cream powder.
  3. Stir in plain flour and cornstarch until it turns into a dough.
  4. Fold in chopped curry leaves.
  5. Let it set in the fridge for an hour.
  6. Preheat oven to 170C.
  7. Roll it out on a dusted surface to about 0.5 cm thickness.
  8. Dust cookie cutter and cut the shape out.
  9. Transfer cut out dough onto a baking tray lined with parchment paper.
  10. Repeat until all of the dough is used up.
  11. Bake it in the oven for about 10 to 15 minutes.
  12. Let it cool completely, transfer into airtight container. Good for up to a month.
Notes
  1. You could switch it up or omit curry leaves to your liking.
  2. Use milk powder instead of coconut cream powder if you like a more milky taste.
  3. Do not over knead your dough, it will result in very tough cookies.
Adapted from Salted Egg Yolk Cookie
Adapted from Salted Egg Yolk Cookie
TheZongHan http://thezonghan.com/
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Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

I’m always about indulgence. This Christmas, I’m looking for something quick and simple to indulge myself in my own room and this was what I came up with. What ‘s rich when there’s no dark chocolate in a recipe?

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

You get the crunch from the toasted almonds. Yet, you also get a hint of sweetness from the delicious dried cranberries. Paired with the rich soft cookie, it’s amazing.


 
Double Chocolate Cranberry Almond Cookies
Yields 25
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Ingredients
  1. 1 cups of plain flour
  2. 1 heap tbsp. of cocoa powder
  3. ¼ teaspoon of baking soda
  4. 100 grams of salted butter, melted
  5. ½ cup of brown sugar, packed
  6. 2 tbsp. of fine white sugar
  7. 1 egg
  8. 90 grams of dark chocolate chips, melted
  9. 40 grams of semi-sweet chocolate chips
  10. 40 grams of dried cranberries
  11. 40 grams of sliced almonds, toasted
Instructions
  1. Combine melted butter and both sugar until sugar has dissolved.
  2. Crack in an egg.
  3. Fold in melted dark chocolate.
  4. In an another bowl, whisk together plain flour, cocoa powder and baking soda until well combined.
  5. Stir in dry ingredients into the wet mixture until flour is just combined.
  6. Gently fold chocolate chips, dried cranberries and sliced almonds.
  7. Let it sit in the fridge for at least 30 minutes and meanwhile preheat oven to 180C.
  8. Scoop out the chilled dough with tablespoon measuring spoon and roll it into a ball.
  9. Press down for a flatter cookie or leave it if you like it chunky.
  10. Bake it in the oven for about 10 to 15 minutes.
  11. Let it cool and serve.
  12. Keep it in an airtight container if not consumed within the next few hours.
Notes
  1. Change dried cranberries to a different dried fruits to your liking.
  2. Add orange zest for a more festive flavor.
TheZongHan http://thezonghan.com/
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Chocolate Sandwich Biscuits with Pistachio cream

(Giveaway 3) Chocolate Sandwich Biscuits with Pistachio Cream

Chocolate Sandwich Biscuits with Pistachio cream

I am always looking for a light quick bite for my afternoon break. These Chocolate Sandwich Biscuits with Pistachio cream are not only easy to snack on but also at the same time indulgence.

Chocolate Sandwich Biscuits with Pistachio cream

Fo this giveaway, I will be collaborating with The Hunters’ Kitchenette. They are our local nut butter company that provide one of the best nut spread in Singapore. Proudly made in Singapore, they focus on using quality ingredients and sophisticated manufacture technique to meet their rigorous standards of quality. By roasting nuts at a low temperature without the need of extra vegetable oil, they are able to intensify the nutty aroma of the nuts. Truly clean eating! For more information of The Hunters’ Kitchenette, do visit their website at http://hunterskitchenette.com/

Chocolate Sandwich Biscuits with Pistachio cream

It’s the perfect way to spoil yourself and your loved ones, even without any special occasion. Plate these biscuits and serve with a cup of coffee or tea, you will certainly feel like Tai Tai!

Chocolate Sandwich Biscuits with Pistachio cream

The Hunters’ Kitchenette and I will be giving away one set of Nut Butter Gift Set worth SGD$35.00! An assortment of 6 types of their nut butters in 40 grams jars, perfect as a gift for any occasion.

 * This giveaway is opened to Singapore citizens and all people residing in Singapore. An eligible participant must be an individual and agree to abide by these terms and conditions. Entry to this competition is free.

*You must be subscribed to ZaTaYaYummy Youtube Channel before you enter this giveaway.

* The giveaway is valid from 15 April 2017 to 29 April 2017. All entries must be received before 23:59 hours on 22 April 2017 (GMT +08:00).

*Follow the instructions by liking and following on various social media platforms to increase the chances of winning

*Each user is only entitled to have one entry in this giveaway.

*One winner will be selected via TheZongHan.com. 

*Winners will be announced on TheZongHan.com and social media platforms.

Chocolate Sandwich Biscuits with Pistachio Cream
Serves 12
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Cookie Dough
  1. 100 grams of salted butter, softened
  2. 125 grams of icing sugar
  3. 1 egg yolk
  4. 95 grams of plain flour
  5. 30 grams of corn starch
  6. 40 grams of cocoa powder
  7. ¼ cup of baking powder
Pistachio Cream
  1. 50 grams of pistachio spread
  2. 20 grams of butter
  3. 40 grams of icing sugar
Instructions
  1. Cream butter and icing sugar until pale and combined.
  2. Mix in 1 egg yolk.
  3. Then, sift in all the dry ingredients, plain flour, corn starch, cocoa powder, and baking powder.
  4. Slowly stir until it turns a dough, then divide the dough into two and chill for at least 30 minutes.
  5. Roll out the dough to about 0.5-cm (1/4-inch) thickness between two sheets of parchment paper to prevent sticking.
  6. Cut out using a 5-cm (2-inches) cookie cutter. Make sure that the cookie cutter is always dusted with flour.
  7. If the dough is too soft to handle at this point, put it in the freezer as it is for 15 minutes before moving the cut-out dough onto a baking tray.
  8. Reroll and repeat the process. Meanwhile preheat your oven to 180C.
  9. Bake the cookies for about 10 minutes at a preheated oven.
  10. Allow the cookie to cool completely before removing it.
  11. To make your pistachio filling, cream together pistachio spread, soften butter until well combined.
  12. Then, beat in sifted icing sugar.
  13. Pipe out your pistachio filling onto a cookie and sandwich with another.
TheZongHan http://thezonghan.com/

a Rafflecopter giveaway

Giveaway has closed. Thank you!

Winner for this giveaway is Elizabeth.

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Salted Egg Yolk Cookies – Chinese New Year

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Who could ever image that we could use salted egg yolks and make into cookies?

This unique taste has been very popular in Singapore. And I can’t believe that we have created so many different type of dishes and desserts. 

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For this year Chinese New Year, these cookies have been popping all over the net. I guess one of the reason why it is so hype this 2016 compared to previous year is because there’s the recent crazed about Salted Egg Yolk Croissant that surfaced near our country, JB.

 Butter crumbly cookie with lovely depth of salted egg yolk flavor.

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Anyway, If you love this pungent flavor, be sure to give it a goal! Salted Egg Yolk Cookies infused with Curry Leaves herb. I had used one of my mum’s old cookie mold, but you also could roll out to around 7mm thickness and cut using a cookie cutter. It works too!

Salted Egg Yolk Cookies
About 35 cookies depending on the type of cookie cutter/mold.
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Ingredients
  1. 100 grams of salted butter, softened
  2. 40 grams of icing sugar
  3. 45 grams of salted egg yolk powder (or 4 salted egg yolk, steam for 5 minutes and mashed into bits)
  4. 10 grams of milk powder
  5. 60 grams of plain flour
  6. 70 grams of cornstarch
  7. 20 curry leaves, minced
Egg wash
  1. 1 Egg yolk with a tbsp of water.
Instructions
  1. Preheat oven to 170C or 150C fan-forced.
  2. Cream softened butter and icing sugar until light and fluffy.
  3. Mix in salted egg yolk powder or mashed salted egg yolks.
  4. Combine milk powder.
  5. Add in minced curry leaves.
  6. Fold or knead in plain flour and cornstarch until just combined.
  7. Press into dusted cookie mold or roll out until 7 mm thickness and cut with cookie cutter.
  8. Egg wash the surface.
  9. Bake it in the oven for 10 to 15 minutes.
TheZongHan http://thezonghan.com/

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Honey Cornflakes – Chinese New Year

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The special occasion of the year will once again come by. Chinese New Year to me, is so enjoyable not just about the people. The food is what I also really love.

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I will be sharing with you a super easy and fuss-free recipe. No buying of fussy ingredients, or crazily long list of recipe list to follow. Honey Cornflakes, the name says it all.

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Quick and simple. Family and friends love it, and very suitable for this festive occasion. 

Honey Cornflakes
Serves 35
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Ingredients
  1. (3 cups) 90 grams of plain cornflakes
  2. (6 tbsp.) 90 grams of honey
  3. (6 tbsp.) 90 grams of salted butter
Extra
  1. Dried cranberries
  2. Chocolate chips
  3. Chopped nuts
Instructions
  1. Preheat oven to 150C/130C fan-forced.
  2. Melt honey and salted butter on low until bubbling in a sauce pan.
  3. Throw in cornflakes and mix well.
  4. Transfer into mini cupcake pans with liners.
  5. Bake it in the oven for 5 to 7 minutes.
Notes
  1. Add extra toppings for some variations.
TheZongHan http://thezonghan.com/

 

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Melt in the mouth Butter Cookies (Jenny Bakery’s Copycat)

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Everyone nowadays are so crazy about Jenny Bakery’s Cookies from Hong Kong! Because, it is so good!

Last month, my brother went to Hong Kong for a business trip and heard about the Jenny Butter Cookies crazed.  Immediately, he went to queue for a good hour to get us some. 

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It was just so buttery delicious that I had to recreate it! Looking at the ingredients stated from Jenny’s cookie tin, and with the help of the internet I manage to create the perfect melt in your mouth butter cookie.

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Please ensure that you are using high quality butter. In Singapore, salted Golden Churn butter in a canned is considered the finest of all.

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You will sure to love this recipe! The recipe makes around 15 cookies, so be sure to double or even triple so that everyone will get a fair share.

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Yum. I feel so happy everytime when there’s tons of butter used for a recipe…..

Butter Cookies (Jenny Bakery's Copycat)
Serves 15
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Ingredients
  1. (5 oz.) 150 grams of salted butter, softened
  2. (1/4 cup) 30 grams of icing sugar
  3. (3/4 cup) 95 grams of plain flour
  4. (8 tbsp.) 75 grams of corn starch
Instructions
  1. Preheat oven to 150C or 130C fan-forced.
  2. Cream softened salted butter and icing sugar until light and fluffy.
  3. Stir in plain flour and cornstarch.
  4. Transfer into piping bag with a star tip. Pipe evenly onto a baking tray lined with parchment paper.
  5. Bake it in the oven for 25 to 30 minutes.
TheZongHan http://thezonghan.com/

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Jam Drops (Thumbprint Cookies)

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Don’t you just love something that is buttery and jelly?

IMG_9639editedIn Singapore (since we follow the British), we call these Jam Drop biscuits. But in America, it is commonly known as Thumbprint Cookies.

IMG_9637editedNevertheless the names, they are the same and super delicious. Basic butter cookie with wonderful sweet jam in the center. They are great as a meetup gift, so be sure to double or even triple the recipe! It will sure be gone in just a few hours time.

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