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250g butter200g castor sugar2 egg yolks1/2 tsp vanilla essence50g ground almond50g corn flour, sifted350g plain flour, sifted1 cup of sugar, mixed with desired colourings.1. Cream butter and sugar. Mix in vanilla.2. Add in the rest of the ingredients and blend well.3. Form biscuits using a semperit presser, decorate with coloured sugar and bake for 20 minutes at 160 degree C.
125g butter1 egg yolk60g sugar1 tsp vanilla essence170g plain flour, sifted1 tbsp milk powder20g corn flour, siftedegg yolks/sesame seedsdates1. Cream butter and sugar. Mix in vanilla.2. Add in the rest of the ingredients. (except for the dates) Mix them well.3. Shape into 1 1/2 inch balls or 1 tbsp of flour mixture. Take one ball, flattened it on your palms and place half of the dates on it and shape it into a slightly elongated shape.4. Brush yolks on top of it, sprinkle some sesame seeds. Bake for 20-30 minutes at 170 degree C.
225g ghee170g icing sugar375g flour, sifted80g ground almond100g semolina1. Cream ghee and sugar.2. Mix in flour, semolina and almond.3. Divide into small balls. Bake for 25-30 minutes at 160 degree C
200g chopped walnuts175g plain flour, sifted1 tbsp Baking Powder150g butter100g brown sugar1 egg1 cup M&Mdrops of vanilla essence1. Beat butter, sugar and eggs till creamy. Add in vanilla, flour, baking powder and mix well.2. Wrap dough with plastic, roll it into logs and chill overnight.3. Slice log about ½ inches thick. Pop in 2 M&Ms Bake for 15 minutes at 180 degree C
250g butter, softened170g brown sugar2 egg yolks150g cornflakes, crushed150g corn flour, sifted150g raising flour, sifted1/2 tsp essence of vanillabaking paper cup1. Cream butter and sugar. Add in yolks and vanilla. Blend in flour and cornflakes. The mixture will be very gooey.2. Bake for 15-20 minutes at 175 degree C.
300g butter225g brown sugar2 eggs1 tsp chocolate emulco400g Top flour/plain flour, sifted1 tsp Bicarbonate Soda1/2 tsp cocoa powdera pinch of salt200g chocolate chips200g crushed coco crunch1. Cream butter and sugar. Beat in the eggs one at a time.2. Mix in the rest of the ingredients. Shape into 1 inch balls or 1 tsp of flour mixture. Put it into a mini baking paper cups. 3. Bake for 15-20 minutes at 160 degree C.
30g Hoen Kwee flour40g rice flour300ml coconut milk200ml srewpine leaves juice (use 4 leaves)1/8 tsp lime water (air kapur)100g castor sugar150g cream of corn100g corn kernels1/2 tsp garam1. Blend all of the ingredients until it is well mixed. Stir over a medium heat for 15 minutes.2. Let it cool for 5 minutes before wrapping it with banana leaves. Keep in the fridge before serving.
