Scottish Shortbread....

This is the biscuit that I used to love especially when I was still flying with our national airline. Marks and Spencer is the best place to buy this biscuit hehehe.....and also their delicious trifle, that's hubby's favorite. Everytime I have a flight to London, this two things will surely in my bag on my way back to KL.

Rindunya nak pergi London, especially the shopping ! Kalau summer sale lagi best especially di Oxford Street, Harrods and a few places.

Untuk tempahan sila hubungi/whatsapp 019-2193124 atau email reyna2423@gmail.com

Tried a few recipes but to me this is the best, it's from Daily Delicious.


Ingredients

1 cup (8oz/250 g) unsalted butter, at room temperature
¼ cup (1oz/30 g) confectioners’ (icing) sugar
¼ cup (2 oz/60 g) granulated sugar, plus 1 tablespoon for sprinkling
2 teaspoons vanilla extracts (essence)
1½ cups (7½ oz/235 g) all-purpose (plain) flour
¼ teaspoon salt

Method
Preheat the oven to 300°F (150°C).
Have ready an ungreased 9-inch (23-cm) square baking pan.
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the confectioners’ sugar and the ¼ cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Beat in the vanilla.
Sift the flour and salt together onto a sheet of waxed paper. Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.

Using floured fingertips, press the dough evenly into the pan. Sprinkle evenly with the 1 tablespoon granulated sugar.
Bake the shortbread until the edges are golden, about 1 hour.

Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3 inches by 1 inch (7.5 cm by 2.5 cm). Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.

Selamat Hari Raya Aidil Fitri Maaf Zahir Dan Batin

Nastar Pineapple Tart

Haaaa...last night sempat ku buat biskut ni, at last dapat jugak ku buat 2 jenis biskut for raya. Rasa nastar pineapple ni macam tart yang biasa tu cuma ianya lebih lembut and melt in your mouth.

Sambil-sambil layan hati yang tengah sedih ni wahhhhh sempat jugak buat biskut ni, betul kata orang, baking ni kadang2 buat kita lupakan atau mengubat stress kita. Mana taknya kejap nak tengok bancuhan, nak di roll kan bulat2 lepas tu nak jaga nanti rentung plak!

To Rima from Bisousatoi thanks for sharing the recipe, wahhhh meja ku Nanti penuh dengan biskut biskut resepi baru ekkkkk! Yang penting sodappppp!!!!

To order whatsapp/call 019-2193124 or email reyna2423@gmail.com


Ingredients
250g Margarine
250g Butter - I decided to use all Butter (ie. 500g)
100g granulated sugar
4 egg yolks
700g flour
4 tbsp Full Cream milk powder

Glazing
2 egg yolks
1 tsp cookie glaze- I used 1 tsp of milk


Method:
Whisk butter, sugar and eggs until blended.
Add sifted flour and milk powder, stir gently until well blended.
Take a little, round shape, fill with pineapple jam. Place on a baking tray.
Bake tarts at 140C for 30 minutes, remove from oven, glaze it and place it in the oven again for abt 3mins or so
Remove, let cool, put in jars, cover tightly.


Pineapple jam
Ingredients
4 pcs pineapple, puree
200 gr sugar
1 tsp salt
1 cinnamon stick

Method:
Cook pineapple with salt and cinnamon until crispy, add sugar, cook over low heat until dry.. off fire

Peanut butter pillow cookie

Sedang melayan hati yang agak sedih di dapur sempat jugak 2 jenis cookie ku habis kan! Memang kena lah dengan namamya peanut butter pillow cookie , hmmmm agaknya time macam ni kalau di sorongkan pillow memang dah lama bedebus tidur........

Tapi sebab berkenankan resepi ni ku tahan bijik mataku Ini sampai habis cookie ni dikerjakan! Huarghhhhhh...... Ngantuknya! Esok nak buat kek plak and another cookie! Akak Rima cookie mu Ini memang waduhhhhh.... Sedap tak hengat! Makan sampai Lupa diri! Kaka kaka.......resepi dari Bisousatoi.

To oredr whatsapp/call 019-2193124 or email reyna2423@gmail.com


Ingredients
100g margarine
150g unsalted butter - coolish
(I didnt use margarine - 250g unsalted butter)
100g icing sugar
1/4tsp salt
100g peanut butter
1 egg yolk
350g cake flour - i used 400g
1/2 tsp milk powder

Fillings
115g unsalted butter - coolish
115g flour
15g cocoa powder - cocoa berry
15g milk powder
60g icing sugar
1/4tsp salt
1/4tsp chocolate paste

Glazing
2 egg yolk
1/8 tsp honey
1tsp single cream

Method
Beat butter, peanut butter, salt and sifted icing sugar in a small bowl with eletric mixer until smooth. Beat in egg yolk until combined. Stir in sifted flours in tow batches. Cover dough, refrigerate for 30 mins.
Meanwhile make the fillings. Combine all ingredients.. wrap in clingwrap and place it in fridge to harden a little.. take it out and roll ur fillings to look like a long rope - set aside
Roll dough between sheets of baking paper to 30x40cm rectangle, cut into four 7.5cm(3")X40CM(16") strips. Place fillings on the centre of each strip. Fold edges in until they meet to enclose filling, turn seam side down onto board. Cut each roll into pillows shapes, place pillows, seam side down, on trays.
Bake it on a preheated oven of 140C using bottom fire for 25mins.. take it out and brush top with glazing and continue to bake it again for a further 15mins - cool on trays.
(I bake mine using top and bottom fire of 150c for 10min, take it out, glaze it and bake another 10-15 min till golden brown)

Almond Suji.......Raya Raya Raya!!!!

Bila teringat lagu raya wahhhh!!!.....tangkap syahdu gak lah! Layan je lah walau pun dalam hati meronta-ronta nak balik kampung sekarang!

Amat mengkagumi Rima sebab she is fantastic! Apa sajalah yang dibuat cantik dan sedap! Kerjanya tersangat berseni, how I wish boleh jadi macam dia kannnn! Adoi......berangan bulan puasa ni, haaa..... Ni satu lagi biskut raya dari Rima yang tersangat sedap and melt in the mouth. First time buat Terus jadi itu yang I suka suka suka!

Well, this week after work memang lah teramat busy sebab nak buat kek segala! Fruit cake satu kemestian! Got to go now, bye!

To order email reyna2423@gmail.com or call/whatsapp 019-2193124


Ingredients
1kg flour
350g ground almonds
400g sugar (grind)
1 tsp baking powder
1 tsp baking soda
pinch of salt
2 3/4 to 3 cups of oil (i used canola oil)

Method
Mix all ingredients except oil
Add oil bit by bit.. (i used 2 3/4) till soft dough form
Roll into small balls and flatten top
Bake in preheated oven of 160C for 20mins

Butter Cookies ala Kjeldsens

My children memang minat dengan butter cookies ni maybe because datang dari kedai and packaging nya pun menarik especially from Kjeldsens !

I've been eyeing this recipe for quite sometime tapi baru sekarang ada masa nak buat, apa lagi buat untuk raya sekali lah!

Cukup simple and mudah, highly recommend for those yang newbie macam I ni untuk buat minum petang or untuk anak-anak munch.
Resepi from Bisousatoi, thanks Rima! Sedap wooo!!!

To order contact/whatsapp 019-2193124 or email reyna2423@gmail.com


75g butter
50g fine sugar
1/4 tsp salt
1 egg yolk + 1/2 tsp vanilla essence (lightly beaten)
150g cake flour (remove 1 tbsp)
pinch of baking powder
1 tbsp skim milk powder

1 egg white
Dry Demerara sugar for sprinkling

Method
1. Cream butter, sugar and salt with electric beater till pale and fluffy.
2. Add in egg yolk and beat till well incorporated.
3. Sieve in the flour and baking powder, add in the milk powder, use the lowest speed of your electric beater to combine. Mixture will be bread-crumbs like and will form a dough easily.
4. Put dough into a plastic bag and roll it into a flat sheet as in Photo 5. Chill in the fridge till harden before cutting out the cookie.
5. Cut out cookie with cutter. Brush on some egg white and sprinkle dry demerara sugar on the surface.
6. Bake on a lined tray at 180C for 10 minutes in the middle rack and shift to the upper rack and bake a further 2 - 3 minutes to get the golden brown

Almond Biscotti for Eid!

This weekend barulah Dapat nak buat biskut raya. Fikir punya fikir, dalam hati nak buat yang lain sikit dari yang selalu buat every single year!

This time I want to try making almond biscotti for Eid next week! Biscotti ( /bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]), more correctly known as biscotti di Prato (English: Prato biscuits), also known as cantuccini (English: little corners), are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.


Haaaaaa.....tu dia clear explanation about it! In the picture is the biscotti that is already in the container, ready to be transported back to my mom's house end of this week!

Well, nighty dear! Sweet dream!
Recipe from joy of baking

Cream Cheese Brownie

This is one fudgy brownie that I've ever bake! I love trying recipes and if I can improvise to make it even more better, that's the best feeling and .......if my family loves it, even better!

Actually I love brownies, be it with cheese or without it and with nuts or no nuts at all.....hehehe! Ok ok ..... After sahur tadi teringin pulak nak makan cream cheese brownie ku yang di masak malam tadi, I bake it for my sister! She's coming from Kampar and will help me to drive us back to my lovely hometown! Sesiapa yang gila cheese mesti sukakan brownie ini! Habis kilo ku bertambah Aiyo......Iftar tadi Makan spaghetti ala Nigella Lawson! Sedap banget! Sahur Makan brownie,tak pe tak pe guilt free day kan! Wakakakaka.........

Tak sabar nak tunggu petang ni, makkkkkk , kami rindu makkkkkk! Nak berbuka dengan Mak!
Adios amigo!

Source: joy of baking

Ingredients:

Brownie Layer:

1/2 cup (113 grams) unsalted butter, cut into pieces

4 ounces (115 grams) unsweetened chocolate, coarsely chopped

1 1/4 cups (250 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup (65 grams) all purpose flour

1/4 teaspoon salt

Cream Cheese Layer:

8 ounces (227 grams) full fat cream cheese, at room temperature

1/3 cup (65 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

1 large egg



Instructions:

Cream Cheese Brownies: Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 inch (23 cm) square baking pan that has been lined with aluminum foil.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir or whisk in the sugar and vanilla extract. Add the eggs, one at a time, beating well after each addition. Stir in the flour and salt and stir vigorously until the batter is smooth and glossy (about one minute). Remove 1/2 cup (120 ml) of the brownie batter and set it aside. Spread the remainder of the brownie batter evenly onto the bottom of the prepared pan.

Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese just until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth (do not over process). Spread the cream cheese filling evenly over the brownie layer. Spoon 16 small dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved brownie batter evenly on top of the cream cheese filling. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect.

Bake in the preheated oven for about 30 minutes or until the brownies are set and the cream cheese is just beginning to brown. (A toothpick inserted into the brownie comes out with just a few moist crumbs.) Remove from oven and place on a wire rack to cool completely. Then cover and refrigerate the brownies until they are firm enough to cut into squares (several hours or even overnight). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days. Serve cold or at room temperature.