Assalamualaikum wbt Salam Sejahtera Semalam ABM ada buat lagi satu menu biskut untuk juadah hari raya nanti Memandangkan ABM a...
Resepi Biskut Raya - Red Velvet Cookies Bahan-bahan..(utk 300 biji) A 400 gm mentega 200 gm gula perang 180 gm gula kastor 1 sdk condense...
Hari Raya Aidilfitri is just around the corner. Time passed by so fast and the next thing you know, you have to get busy with the preparations. One of the many things most Malay households have to …
Since Eid is just around the corner, most of my neighbors have started baking for this special occasion. It is so intoxicating with pleasant aroma of baked goodies came from their oven. One of my favorite cookies or biscuit is Semolina Cookies. These cookies can be done with or without semolina, both are additive and delightful. In fact I had shared this suji cookies earlier which is done without semolina. Both have the same shape, soft and buttery but this one is a bit sandy since semolina is added to the dough. The dough is so easy to work with and mixing is done manually. These are not so sweet yet delicious. Prefer to make my cookies in small batches but you can double or triple the recipe according to your need. Semolina Cookies is really easy to prepare so there is no excuse for not making them. SEMOLINA COOKIES / BISKUT SUJI Yield : 50 cookies 200 g butter melted 200 g self raising flour 200 g semolina 100 g fine sugar Glace cherries for decoration METHOD Combine butter and sugar, beat well. Now add the flour and semolina to the butter mixture. Forms into soft dough, shape into small balls and place an inch apart on baking sheet. Preheat oven @ 160 C. Bake for 15-20 minutes and transfer onto rack to cool. When completely cool, store in an airtight container.
Assalammualaikum, salam 16 Ramadan 1442 Hijrah. Ada yang mula buat biskut raya ke tu? Macam che mat kalau sebelum2 ni, seawal seminggu puasa...
This cookies is very popular among Malaysian and one of the must-have cookie during festival. For certain recipes, they replaced ...
Ingredients (A) 280g butter 180g caster sugar 1/2 tsp salt 50g milk powder 40g egg yolk (from 2-3 eggs) 1/2 tsp vanilla essence 1/2 tbsp. pandan paste Ingredients (B) 80g ground Almond 30g desiccated coconut Ingredients (C) 360g Top flour 30g glutinous rice flour Topping 20g coconut oil (more as desired) 200g butterscotch chips 60g gula melaka ~ grated 50g desiccated coconut Method In stand mixer, place ingredients (A) into the mixing bowl & beat on speed 3 till the butter light & fluffy Add ingredients (B) into butter batter & beat till well combined. Sieve in ingredients (C) & beat till dough forms. Wrap the dough in a clingwrap & chill for an hour Remove the cookie dough & set in room temp for 3 mins till dough softens (Note: If dough still hard & crumbly, add in 1 tbsp. of milk & knead gently. Repeat this step till the dough become pliable) Roll the dough with rolling pin about 3-4cm thickness. Use a tart cutter & cut out the shape of each cookies. Transfer the cookies to baking tray lined with parchment paper. Bake cookies in a preheated oven @150 deg C for 18-20 mins. Allow cookies to cool for 5 mins before transfer to the wire rack to cool completely. Topping Prepare In a microwave use a safe bowl add in butterscotch chips & coconut oil. Heat it up for 20 sec or more & stir the mixture till well melted. Assemble Scoop a spoonful of melted butterscotch onto the cookies. Decorate 1/2 cookies with gula melaka & the other half with desiccated coconut Leave it in room temperature till the butterscotch harden & ready to be eaten. Store the cookies in air tight container.
YOUR DESCRIPTION HERE
YOUR DESCRIPTION HERE
Here's How to Make Famous Amos Cookies Using Simple Ingredients
20 Resepi Biskut Raya Viral Azlina Ina . Korang tentu ramai yang kenal Azlina Ina kan. Mama memang follow FB dia dan dia memang tidak kedek...
T.H.E R.A.M.B.L.I.N.G.S Hellooooo... after quite sometime, Missing In Action here... And in that 'quite sometime' period, I spent most of...
20 Resepi Biskut Raya Viral Azlina Ina . Korang tentu ramai yang kenal Azlina Ina kan. Mama memang follow FB dia dan dia memang tidak kedek...
Classic coffee and walnut flavours in a cookie! How yum!
السّلا م عليکم ورحمةالله وبرکة | Salam Sejahtera Dok bercita-cita lama dah nak buat kukis ni tapi entah berapa kali raya kesudahanny...
.... السلام عليكم Dah jadi kebiasaan, baik raya puasa mahupun raya haji....biskut tetap kena ada selain juadah-juadah yang lain. Tapi unt...
Bahan-bahan ( 20x20 cm ) 70g butter 130g gula halus 2 biji telur 100g tepung gandum 20g serbuk koko 55g walnuts- potong kecil-kecil 1 bar coklat Cara-cara 1. Panaskan oven sehingga 190C. Butter dan telur biar dalam suhu bilik. Ayak tepung gandum dan serbuk koko. 2. Masukkan butter dan gula ke dalam mangkuk. Pukul sehingga putih. 3. Masukkan pula telur. Pukul sehingga kembang. 4. Masukkan bahan ayak dan walnut kacau sehingga bergaul rata. 5. Tuangkan ke dalam loyang. Bakar selama 25-30 minit. 6. Bila dan siap, keluarkan brownies dr oven. Kemudian patah-patahkan coklat bar tadi ke atas brownies. 7. Masukkan semula ke dalam oven yg masih panas. Bila coklat dah cair, keluarkan dr oven dan rata-ratakan. 8. Bila dah sejuk dan coklat hampir nak keras bolehlah dipotong.
If you were raised in New Zealand, odds are you are well acquainted with the Afghan Biscuit. I was wondering about the origins of the name recently so did a little research and made a couple of interesting findings. First, the idea of a chocolate biscuit containing cornflakes is actually something pretty unique to New Zealand, who knew? Secondly, the origin of the name is even more obscure – some suggest it may be because shape of the biscuits resembles the craggy mountains of Afghanistan (why Afghanistan, not the Southern Alps?), while others think it there may have been some resemblance to an Afghan turban… Anyway, while I’m not really any the wiser on the origins, I am certain they’re delicious! This is my mother’s simplified method (there’s no creaming of the butter and sugar). If you’re really in a rush they can be enjoyed ‘as is’ but they’re really at their best iced and topped with a piece of walnut. For 30-40 biscuits: 125g butter 1 cup sugar 1 tsp vanilla essence 1 large egg 1 1/4 cup (180g) self-raising flour 1/4 cup (25g) cocoa 1 1/2 cups (cornflakes 1/2 cup (75g) chocolate chips 2 Tbsp sour cream 30-40 walnut pieces or halves Heat oven to 170°C (160°C fanbake), with the rack just below the middle. Line a two baking trays with baking paper or a Teflon liners. In a pot big enough to hold the whole mixture, melt the butter until it is barely liquid, then remove from the heat. Add the sugar, vanilla and egg, and mix well with a fork. Measure the flour, cocoa and cornflakes on top of this and stir until evenly mixed. Using two teaspoons, arrange 30-40 quite compact heaps of mixture on the prepared baking trays, leaving room for spreading. We like slightly mounded biscuits, but if you want larger, flatter biscuits flatten the unbaked biscuits gently using several fingers or the pad of your thumb. Bake for 8-12 minutes until biscuits look evenly cooked but have not darkened round the edges. While biscuits are warm, lift them onto a cooling rack. When biscuits have cooled, stir together the chocolate chips and sour cream, then heat gently until the chocolate has just melted (we microwave the mixture for about 30 seconds on High, stirring after about 15 seconds). Spoon about a teaspoon of the icing onto each biscuit and top each with a walnut piece or halves before the icing sets. Leave in a cool place for icing to set, then store in an airtight container. Photography: Simon Holst
Assalamualaikum. Curi masa sikit update resepi Biskut Suji Brunei yang sedapp ni....resepi Mas skondeng dari blog CMG - Dapur Tanpa Sempadan. Buat yang mencari2 biskut untuk dibuat, boleh try Biskut Suji Brunei ni..memang best.... Biskut Suji Brunei Resipi asal - Harlina Mahdar RN Sumber : CMG - Dapur Tanpa Sempadan. BAHAN-BAHANNYA :-) 200 gram minyak sapi (jenama Gheeblend) 100 gram lemak sayur @ shortening 180 gram gula halus @ kastor 100 gram cornflakes, kisar halus 1 kuning telur 80 gram suji 80 gram tepung jagung Tepung gandum secukupnya (kuranng lebih 370 gram) BAHAN SALUT :-) Nestum yang dikisar halus secukupnya Susu tepung secukupnya Sedikit gula aising (yang ni terpulang, nak letak atau abai kan) CARA MEMBUATNYA :-) Putar minyak sapi, shortening dan gula halus hingga rata. Masukkan kuning telur dan putar hingga sebati dan rata. Perlahankan kelajuan, masukkan suji, tepung jagung, cornflakes kisar dan tepung gandum sedikit demi sedikit hingga mendapat doh yang lembut (mat guna anggaran tepung 370 gram). Ambil secubit adunan dan gentel sebesar hujung ibu jari, susun dalam loyang pembakar. Buat hingga siap. Bakar dalam oven yang telah dipanaskan pada suhu 180C, selama 20 minit atau hingga kuning keemasa. Biar kan sejuk atas dulang pembakar. Perlahan2 ambil biskut yang siap tadi dan golek-golekkan dalam bancuhan bahan salut tadi, isi dalam paper cup pilihan. Mat guna yang saiz kecil..
It has ground almond and Nestum inside the cookies making the cookies fragrant, crunchy and flavourful. And it is laden with wholesome goodness.
Cornflakes & Cranberries Cookies 蔓越莓粟米片曲奇／饼干 - These are hugely popular cookies and they are very moreish! The truly delectable cookies that you won't stop at one. Keep munching... 酥松香脆，加了蔓越莓带有点Q的口感，让人回味无穷
Assalamualaikum... Salam manisss dan salam sayang dari CT buat semua pengunjung yang sentiasa setia menceriakan blog Dari Dapur CT. Deng...
YOUR DESCRIPTION HERE
ASSALAMUALAIKUM.. Raya dah berlalu baru berkesempatan nak tayang kukis raya. Tak sempat nak tayang sebelum raya sbb kebizian yg teramat ...
I am already back in KL for over a week. What have I been doing? Eat, eat and eat. I have been spoiled rotten by my families. Anyway, I managed to bake a few types of cookies with my nieces for CNY. Here is one of them. Ingredients : 210g butter 100g powder sugar 1 egg yolk 1/2 tsp vanilla essence 250g plain flour 60g corn flour 1/2 tsp baking powder 200g ground cashew nuts 1 egg (beaten for eggwash) some exra cashew nuts for decoration 1. Pre-heat oven to 350 degree F. Sift all the dry ingredients and set aside. 2. Cream butter with powder sugar until light. Add in egg yolk and vanilla essence. Mix well. 3. Stir in the dry ingredients and ground cashew nuts. Mix well. Chill dough in fridge for 40 minutes. 4. Shape the dough into small balls or roll it out and cut into desire shapes. Arrange on a lined baking tray. Brush with beaten egg and place half cashew nut on top of cookies and press slightly to flatten it. 5. Bake for 15 minutes or until it is nicely brown. Cool and keep in airtight container.
For this recipe I used only the egg yolk instead of whole eggs. The cookies are buttery and light with a crumbly, crispy texture.
Serve these bite-sized lemon desserts at your next party where you need a sweet treat that requires zero utensils to enjoy. The only bad part about this lemon curd dessert is that once you have one, you'll be hooked!
