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Source135g shortening 75g butter, softened 3/4 cup packed brown sugar 3/4 cup white sugar 2 eggs 1 tsp vanilla extract 1 1/2 cups all-purpose flour 1 tsp salt 1 tsp baking soda 3 cups quick cooking oats 1 cup chopped walnuts1. Cream together shortening, margarine, and sugars. 2. Beat in eggs and vanilla. Mix in flour, salt, and baking soda. 3. Add oats and walnuts. Mix well. Shape into long rolls and roll in wax paper. 4. Chill until firm. Preheat oven to 180 degrees C. Slice 1/4 inch slices and place on ungreased cookie sheet. 5. Press with fork dipped in milk. Bake for 10 minutes.
250g butter120g brown sugar1 egg yolk300g plain flour, sifted50g corn flour, sifted50g semolina50g ground hazelnutsegg yolks/chocolate chips1. Cream butter with sugar for 5 minutes. Mix in yolk. 2. Add in flour and ground hazelnuts. Mix them well.3. Roll mixture and cut with selected cookie cutter. Brush yolks on the top and press a chocolate chip in the middle. 4. Bake for 20 minutes at 160 degree C.
Source250g butter125g castor sugar1 egg1 tsp vanilla essence50g ground almonds (optional)200g corn flour300g plain flour2 tbsp rice flour1 tsp baking powder200g almonds50g minced almonds, for decoration+/- 700g baking chocolate1. Cream butter and sugar. Add in egg, vanilla and beat well. Mix in ground almonds.2. Sift all of the flours with baking powder. Blend them little by little into the butter mixture to form dough.3. Fill in half of the baking paper cups with the dough.4. Bake for 20 minutes at 200 degree C.5. Melt chocolate using ‘double-boiling’. Place half of an almond before pouring melted chocolate into the paper cups.6. Sprinkle some minced almonds, let the chocolate hardened before storing them in an airtight container.
Source150g rice flour180g sugar300ml coconut milk450ml watera pinch of salt1. Whisk all of the ingredients. Blend well until there are no lumps of flour.2. Heat mixture until it thickens, about 10-15 minutes.3. Pour mixture in a greased pan. Bake for 45-60 minutes at 175 degree C.
