Ginger Shortbread

It is potluck week at I Heart Cooking Clubs (IHCC). We have 19 chefs featured at IHCC, and Ina Garten, one of the chefs featured, whose recipe Ginger Shortbread, I've made for this week's potluck.

I love shortbread, and shortbread usually contain lots of butter, so I did not make them as often as I want. It has been too long since I've eaten or made any shortbread, it's time to indulge in some buttery shortbread!

There's 3 whole sticks (about 375gm) of butter used! Butter in Malaysia are mostly packed in 250gm bars. I've used one bar and the balance from an opened bar, which comes to 350gm weight in total, and I consider that as 375gm. I did reduce the sugar, using only 2/3 cup instead of the full cup. There's 3/4 cup of minced crystallized ginger used, next time I'll use a full cup.

Ina's Ginger Shortbread is just wonderful, so happy I've made them! They are buttery, crisp tender and yummy. Ina says these shortbread are great as dessert with vanilla ice cream. But I like them with a cup of warm Earl Grey tea, without cream. Yums!

This Ginger Shortbread recipe is from Ina Garten's cookbook, Make It Ahead, page 230. The same recipe can also be found at foodnetwork website, here.


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I Heart Cooking Clubs
Cookbook Countdown #48

Fruit and Four-Grain Biscotti

It's been a while since I last baked from Dorie's Cookies with Tuesdays With Dorie bakers. Fruit And Four Grain Biscotti was one of the recipe selected for January. Biscotti is one of my favourite snack to munch on. I like eating it for breakfast, tea-time treat or simply a snack anytime of the day. 

Looking through the ingredients list, I have all of the ingredients except kasha aka buckwheat groats. I have replaced it with sunflower seeds instead. For the dried fruits, I've used raisins. There's wheat germ, whole wheat flour, rolled oats, and flavours from these spices ; grated nutmeg and ground cloves. I've used ground nutmeg instead of grated. The dough was pretty easy to do, shaped into logs and baked for 25 minutes until lightly browned and firm. Let the dough rest for 20 minutes and then cut into slices. Dorie says to use a serrated knife, but I find that the dough breaks apart in pieces. I switched to a regular straight bladed knife which is very sharp, and it works well, almost all the pieces stay in one piece, some with little cracks, but acceptable. Bake the pieces until golden brown, about 30 minutes more, turning them over halfway into the baking time. 

These biscotti are very crispy, flavoured with a touch of the spices, love the nutty sunflower seeds and the sweet raisins. An absolute delight to snack on, I love these! Quite addictive! Yum! 

To see what the other bakers has made this week, please visit Tuesdays With Dorie

I'm linking this post with Cookbook Countdown #37

Hazelnut Pinwheels

These pinwheels makes a nice snack with a cup of hot coffee, tea or even milk. The filling for the swirls is simply chocolate hazelnut spread with some hazelnut meal. The dough is mixed in the food processor, knead briefly by hand then chill for 1 hour. The chilled dough is then rolled out and spread with chocolate hazelnut spread (I've used nutella), and sprinkle with some hazelnut meal. Roll the dough, refrigerate for 30 minutes, then cut into 1cm slices. Bake for 20 minutes.

These are super easy to make. I did however, reduce the sugar to just 50grams and thought that it was perfect, without being overly sweet. Delightful little treats, great for snacking!

Hazelnut Pinwheels
(Cakes Biscuits & Slices, The Australian Women's Weekly)
1-1/4 cups (185gm) plain flour
100gm butter, chopped
1/2 cup (110gm) caster sugar (I use 50gm)
1 egg yolk
1 tablespoon milk, approximately
1/3 cup (110gm) chocolate hazelnut spread
2 tablespoons hazelnut meal

1. Preheat oven to moderate (180C/160C fan-forced). Grease oven trays; line with baking paper.
2. Process flour, butter and sugar until crumbly. Add egg yolk; process with enough milk until mixture forms a ball. Knead dough on lightly floured surface until smooth; cover, refrigerate 1 hour.
3. Roll dough between sheets of baking paper to form 20cmx30cm rectangle, remove top sheet of paper. Spread dough evenly with hazelnut spread; sprinkle with hazelnut meal. Using paper as a guide, roll dough tightly from long side to enclose filling. Enclose roll in plastic wrap, refrigerate 30 minutes.
4. Remove plastic; cut roll into 1cm slices. Place slices on trays 2cm apart. Bake about 20 minutes. Stand pinwheels on trays 5 minutes; transfer to wire rack to cool.

I'm linking this post with Cookbook Countdown #33 

Twice-Baked Walnut Crisps

I love biscotti, the crunchy twice-baked Italian biscuits. I love eating biscotti with a mug of hot coffee or tea. This German biscuit, Twice-Baked Walnut Crisps is similar to a biscotti, but it is a healthier version, without using any butter or oil. 

Ingredients used are flour, egg whites, salt, sugar, walnuts and dried blackcurrants. Egg whites are beaten till stiff and glossy, then the rest of the ingredients are added in. Bake until light brown, then the dough is left overnight. The next day, slice the dough to 3mm thick pieces. The dough will be quite sticky on the outside at this stage.

Arrange the slices on a baking tray and bake till light brown. I prefer a crispier biscuit, so I have baked them a little longer, about 3 to 5 minutes longer. They will crisp up further as they cool.

I love these crispy biscuits. They are not too sweet and rather addictive. Great with a cup of either coffee or tea. Perfect as a tea-time treat with a mug of warm tea.

The recipe can be found here.

I'm linking this post with Cookbook Countdown #31 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Triple-Oatmeal Cookies

This month at Cookbook Countdown, we are making Tea Time Treats! You are welcome to join us. Make any tea time treats, share and link your post with Cookbook Countdown.  Head over to Cookbook Countdown for more details. 

Every once in a while, oatmeal cookies would come to mind. I love chewy oat cookies with some dried fruits thrown in. I would choose any oatmeal cookies over chocolate cookies anytime! 

I did make some slight changes to the recipe. The recipe uses oat flour which I do not have, so I have used wholemeal flour, as suggested by the author if oat flour is unavailable. The recipe also uses  both steel-cut oats (a small amount) and old-fashioned rolled oats. Did not have any steel-cut oats, so have used all rolled oats instead. Replaced the pecans with walnuts. As usual I have reduced the amount of both sugars (brown and white) slightly.

The cookies really spread during baking, so make sure to space them well apart. I did bake them 2 minutes longer as I like my cookies a little crispy. 

This recipe yields  31 cookies (32 in the recipe), which is close enough.

I love these cookies. It is crispy round the edges, with chewy centre, and tasted so yummy with the oats, cranberries, and walnuts. After a few days later, the cookies get a little drier but  became crispier as they sit, which is a plus in my books!  I think this is the best oatmeal cookies. Great for breakfast, as snacks throughout the day, and especially with a cup of warm tea for a superb tea time treat!

The recipe can be found here : Triple Oatmeal Cookies, or from Bravetart by Stella Parks, page 39

I'm linking this post with Cookbook Countdown #31 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Crash-O-Cookies

This week at Tuesdays With Dorie, selected recipe from Dorie's Cookies, is Crash-O-Cookies. It has been awhile since I last baked with the group.

These cookies has my favourite ingredients, raisins and oats. And there's chopped milk chocolate. They are chewy and soft and lovely with a cup of coffee or a glass of milk.

I reduced the sugar to 80gm for both the caster sugar and brown sugar, and thought that these cookies were sweet enough. I mixed the dough in the morning, keep covered in the fridge, and baked the cookies at night. So I have baked them a little longer as the dough is cold from the fridge, about 20 minutes. They are a little crispy around the edges when still warm but turned soft and chewy when they have cooled down completely. 

I baked only half the batch of the dough and store the other half in the freezer. That will be for another day.

Though I am partial to crispy cookies, I do enjoy these chewy soft cookies.

The recipe for these cookies can be found at Dorie's website.

To see the other bakers review on these cookies, drop by Tuesdays With Dorie (TWD) blog roll.

Wholemeal Drop Scones

This week' s at I Heart Cooking Clubs (IHCC), we are celebrating all Bready Things! I've made Hugh Fearnley-Whittingstalls, (our current featured chef at IHCC), Wholemeal Drop Scones.

These are super easy to make. The drop scones are tender, moist and very tasty. Great with a dollop of salted butter and some honey.

We had the drop scones with some sliced bananas which I've cooked for a few minutes until the bananas are softened, with some butter and honey, with a handful of dried cranberries. Yummy!

Wholemeal Drop Scones

(River Cottage Everyday by Hugh Fearnley-Whittingstall)

Makes 20-30

250gm self-raising wholemeal flour (or plain fine wholemeal flour mix with 2 tsp baking powder)

a pinch of baking powder

a pinch of sea salt

25gm caster sugar

2 medium eggs

about 275ml milk

50gm butter, melted

a little sunflower oil

Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar. Make a well in the centre and break in the eggs. Pour in about half of the milk. Whisk, gently at first, and then as you start to get a thick paste, add more milk and the melted butter. Beat until you get a creamy batter a little thicker than double cream - you might not need all the milk.

Put a large, heavy-based frying pan or a flat griddle over a medium-high heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or drop) a scant tablespoon of batter into the pan - to get a disc about the size of a digestive biscuit; you should be able to fit 4 or 5 in the pan.

After about a minute, little bubbles will start to appear on the surface of the drop scones. As soon as they cover the surface, flip the scones over with a spatula - be warned, the first batch may stick. Cook the other side for 40-60 seconds or so, then transfer the drop scones to a warm plate and cover them with a clean tea towel so that they stay soft - or hand them over to those waiting eagerly to get stuck in.
Cook the remaining drop scones in the same way, adjusting the heat level if they start browning too quickly and re-oiling the pan with kitchen paper as necessary.
To serve, top with a little butter and sprinkle with some sugar, and a fine dusting of cinnamon, if you like. Or serve buttered and spread with jam, honey or macerated fruit. Eat quickly, while still hot.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

Monthly Featured Dish : Bready Things!

and

I'm linking this post with Cookbook Countdown #17 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Breakfast Biscotti

It's Dorie's Cookies week at Tuesdays With Dorie (TWD). The selected bake is Breakfast Biscotti. I like eating biscotti. They are great for snacking anytime. Crispy, crunchy, and especially good with a cup of hot coffee or tea. 

I have made biscotti with sticky dough before, but Dorie's Breakfast Biscotti dough is easy to work with. The dough is soft but not sticky. The only change I've made, is to reduce the sugar from 150gm to 100gm. I have used my homemade granola using Dorie's recipe, Crispy Granola from Baking Chez Moi. The granola was so good, that I had to reserve a cup to make this biscotti, before they are all gone.

The dough is divided into two, spaced them well apart on a parchment lined baking tray. They really spread quite a bit after baking. Cool them for about 20 minutes before slicing into 1/2-inch slices. I used a serrated knife and the baked dough fell apart. The outer crust was crispy after baking, so I left it overnight to cool down completely before the final baking. The next morning, I used a serrated knife again to slice the baked dough, and they still fall apart. I then switched to a regular sharp kitchen knife, and the slices are perfectly sliced without any bits falling off. 

A tray of sliced biscotti about to go into the oven for the final baking.

These biscotti baked to a lovely golden brown. They are crispy, crunchy and delicious, but just a tad sweet for us even though I have reduced the sugar. The next time when I make this again, I will reduce maybe another 2 tablespoons of sugar. I like that they are not hard crispy, but with a  light crispy crunch. A winner!  I've enjoyed a few slices with a cup of black unsweetened coffee and it was good!

Recipe for these cookies can be obtained from Dorie's website, here. To see what other bakers thought of these cookies, please visit the links at TWD.

World Peace Cookies

Happy New Year everyone! My first post in 2017 with World Peace Cookies, one of the selected recipe for this month at Tuesdays With Dorie, an online group of bloggers currently baking from Dorie's Cookies.

I've made these cookies twice. First time was a couple of months ago, as this recipe can also be found in another of Dorie's book, Baking From My Home To Yours, These cookies are super yummy and easy to make. There's chunks of chocolate pieces in the chocolaty dough. So a real treat for chocolate lovers. You need to plan the dough in advance as it needs to be refrigerated for a few hours, before they are sliced and bake.

These are the best chocolate cookies!

The good thing is, the dough can be frozen for two months, so you might want to make a double batch and stash some in the freezer. It can be baked without defrosting the dough, great isn't it! 

Recipe for these cookies can be obtained from Dorie's website, here. To see what other bakers thought of these cookies, please visit the links at TWD.

Pfefferneusse

I've made Pfefferneusse, a cookie which I cannot even pronounce its name. This recipe is from Dorie Greenspan's latest baking book "Dorie's Cookies". Tuesdays With Dorie (TWD) is currently baking from two books of Dorie's, every Tuesday of the week. 

According to Dorie, Pfefferneusse, (the name is German for "peppernut"), are made with chopped nuts, lots of spice and citrus. And there are lots of different spices used in these cookies ; ground cinnamon, ground black pepper, grated nutmeg, ground cardamom, dry mustard, orange zest and pecans. 

The recipe yields 38 cookies for me, close enough to 40 as indicated in the recipe. As mentioned in the book, these cookies can be kept for weeks as they are dry and firm by nature. 

Either glazed the top with melted chocolate mixed with espresso powder, or just a dusting of confectioners' sugar. I glazed most of the cookies with the chocolate glaze and about a dozen with the confectioners' sugar. 

I have mixed feelings over these cookies. As you bite into them, you would first notice the dry texture, (though not overly dry!), the crumbly crumbs and the taste of the spices all blended into one, though the spices are surprisingly mild. At the end of it, when you have finished the whole piece, there's the taste of black pepper lingering in the mouth. These cookies are rather different and new to me, I have not made cookies with so many different spices combined together. When I first bite into these cookies, I thought that it was just OK, but I find it sort of grow on you. They tasted nicer when I ate the second and the third piece. While the ones with the chocolate glaze is nice, I prefer the ones with the confectioners' sugar, goes really well with these spiced cookies. "Sugar and Spice and Everything Nice"! 

Stop by TWD to see what everyone is baking this week.

Rich and Creamy Ginger Scones

This month's selected recipe at Rose's Bread Bible Bakers, is Rich and Creamy Ginger Scones. Rose's Bread Bible Bakers is a group of bloggers who are currently baking from Rose Levy Beranbaum's book, The Bread Bible.

I've made half a recipe as I do not want to freeze any leftovers, there's no space in my freezer! And since I've made only half a recipe, I've mixed the dough by hand method. Rose has provided both methods of using the Food Processor Method and Hand Method. These scones are easy to make and did not take up much time at all. There's ground ginger and diced crystallized ginger in the dough.

One of the ingredients used is whipping cream, which is whipped just until soft peaks. But according to Rose's Pointer For Success at the end of the recipe, these scones will just be as delicious without whipping the cream. So I took the easy way out and did not whip the cream, that makes me smile as there will be no extra bowl and beater to wash! Ha! 

The dough is very sticky and with some sprinkling of flour on the work surface and a light dusting over the dough helps in handling the dough better. Shape into a 6" round, about 3/4" thick, and freeze for 15 minutes. Cut the firm dough into 6 or 8 wedges, brush the top with some whipping cream and sprinkle with some turbinado sugar. I did not have any turbinado sugar, so I have used what I have, demerara sugar. The oven is preheated with a baking stone placed on the middle rack. I do not have any baking stone, so I have used an upturned baking tray. Place the scones on greased baking tray, and place the baking tray on the preheated upturned baking tray in the oven. Bake for 15 to 20 minutes until the edges are browned and the tops are golden brown. Mine was done at 17 minutes. 

Cool to room temperature though these are so, so good when eaten while still warm. 

These scones are light and delicate, just as Rose described. They are tender, buttery and delicious! I love the crystallized ginger. These are so perfect with a cup of hot tea! Love these scones!

Up next in December, we will be baking "Levy's" Real Jewish Rye Bread, pg 324.

I'm also linking this post with Cookbook Countdown Specials : Bake

Whoopie Pies With Salted Dulce De Leche

I've made some Dulce De Leche for a tart recipe, and still have more than a jar left. So I'll be using it for various recipes using dulce de leche, which I have bookmarked to try for ages. One of it is, Whoopie Pies with Salted Dulce de Leche.

Even though Whoopie Pies are listed as under Cookies, they are really cake-like, and to me, are really little mini cakes. Sandwiched with some filling, they make nice little snacks. The dough for these cookies are really very thick batter, which needs to be refrigerated for 2 hours to firm up before shaping into small balls.

You will need to wet your hands when shaping tablespoons of the thick batter into little rounds and place on a parchment lined baking sheet, spacing them slightly apart, and pressing them down a little. These cookies are baked for just 8-10 minutes until puffed and slightly firm. Leave to cool on pans for 5 minutes, then tranfer to the wire racks to cool completely.

The filling is made of ; butter, confectioners' sugar, a little heavy cream, salt and dulce de leche. I have reduced the amount of the confectioners' sugar to half. I like this filling, as it is not too sweet, even with the dulce de leche, very nice actually.

Spread some filling on the flat side of one cookie and top with another cookie, with flat side on filling. The recipe indicate to refrigerate the whoopie pies for at least 1 hour until the filling is set. But there's really no need for that, the filling is firm enough that it holds very well. Plus we could not wait to taste it right away!

I was expecting these cookies to be on the sweet side, but surprisingly the sweetness is just right. Maybe because I reduced the brown sugar for the batter slightly, by using about 3 tablespoons less than the amount stated in the recipe. The cookies are a little chocolaty bitter and goes perfectly well with the not-so-sweet filling. Very nice! For those who love a sweeter cookie, use the full amount of brown sugar as per the recipe.

I keep the leftovers in the refrigerator and they are as good on the next day.

The Whoopie Pies cookie is soft, chocolaty, moist and perfect with the salted Dulce de Leche filling.


Whoopie Pies With Salted Dulce De Leche
(Home Baked Comfort by Kim Laidlaw)
makes 10 whoopie pies
for the cookies :
6 tbsp (90gm) unsalted butter, at room temperature
1/2 cup (105gm) firmly packed light brown sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup (125gm) all-purpose flour
1/2 cup (45gm) natural cocoa powder
1/2 tsp baking powder
1/4 tsp kosher salt

for the filling :
4 tbsp (60gm) unsalted butter, at room temperature
3/4 cup (90gm) confectioners' sugar
2 tbsp heavy cream
1/4-1/2 tsp kosher salt
1/3 cup (80ml) dulce de leche

To make the cookies, in the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until combined. Add the egg and vanilla and beat until blended. Sift the flour, cocoa, baking soda, and salt into the bowl and beat just until blended. Cover the bowl and refrigerate the dough until firm, about 2 hours.

Space 2 racks evenly in the oven and preheat to 350F (180C). Line 2 baking sheets with parchment.

With dampened hands, shape tablespoonfuls of the dough into balls. Place them firmly on the prepared pans, spacking them slightly apart and squishing them a little. You should have about 20 balls. Bake until the cookies are puffed and slightly firm, 8-10 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.

While the cookies are cooling, make the filling : In the bowl of a mixer fitted with the paddle attachment, beat the butter and confectioners' sugar on medium-high speed until lightened. Stir in the cream and salt, to taste, on low speed, then stir in the dulce de leche until the filling is smooth.

Spread the flat side of half of the cookies with a big dollop of the filling. Top each with a second cookie, placing the flat side on the filling. Refrigerate until the filling is set, at least 1 hour. Whoopie!

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I'm linking this post with Cookbook Countdown Special : BAKE! hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

Grab a cookbook and join us!

To link to Cookbook Countdown #11, click here
To link to Cookbook Countdown Specials : BAKE, click here

Lemon Cream Scones

Cookbook Countdown Specials : Bake is a baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  This is a "spin-off" from our on-going monthly Cookbook Countdown. Cookbook Countdown Specials : Bake is for baking desserts ; pastries, cakes, cookies, pies, tarts, breads. While the monthly Cookbook Countdown is to use from one selected cookbook each month, for CC Specials : Bake, you may use any baking cookbooks of your choice, either from one single cookbook or from numerous books. The link is open from July to end September. You may link your post here. Do join us, everyone is welcome!

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #8, click here

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Made these buttery scones for afternoon tea time snack. Lovely scones! Buttery, tender, lemony and wonderful with a cup of warm tea.

I did not make the glaze which is optional, to be drizzled or brush over the scones before serving. 

Tender Lemon Cream Scones with my homemade Orange Cardamom Jelly and a cup of warm Earl Grey tea. 

Lemon Cream Scones
(adapted from Home Baked Comfort, Kim Laidlaw)
makes 8 scones
3 tbsp granulated sugar
grated zest and juice of 2 lemons
2 cups (10oz/315gm) all-purpose flour
2 tsp baking powder
1/4 tsp kosher salt
1/2 cup (4oz/125gm) cold unsalted butter, cut into small chunks
3/4 cup (6 floz/180ml) heavy cream, plus extra for brushing
1/4 cup (1oz/30gm) confectioners' sugar, sifted
Raspberry jam or your favourite jam, for serving (optional)

Position a rack in the middle of the oven and preheat to 400F (200C). Line a baking sheet with parchment paper.

In the bowl of a mixer, stir together the granulated sugar and lemon zest. Sift the flour, baking powder, and salt into the bowl and stir together. Scatter the butter over the top. Using the paddle attachment, mix on low speed until the butter is about the size of small peas, about 3 minutes.

Strain the lemon juice into a small bowl and measure out 1/4 cup (2 fl oz/60ml), reserving the rest. Add the 1/4 cup lemon juice and 3/4 cup cream to the bowl and mix just until the dough comes together. The dough will be thick but moist.

Dump the dough onto a floured work surface and gently press into a disk about 3/4 inch (2cm) thick. Cut into 8 equal wedges (or cut into circles using a 2-inch/5-cm biscuit cutter). Place the wedges on the prepared baking sheet, spacing them apart. Brush with cream. Bake until the scones are golden brown, 15-17 minutes. Remove from the pan and set on a wire rack to cool slightly.

While the scones are cooling, in a small bowl, stir together the confectioners' sugar and 2 teaspoons of the reserved lemon juice. Brush or drizzle the glaze over the scones. Serve warm with jam, if desired.

I'm linking this post with Cookbook Countdown Specials : Bake
 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

Cinnamon-Oatmeal Cookies

Cookbook Countdown Specials : Bake is a baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  This is a "spin-off" from our on-going monthly Cookbook Countdown. Cookbook Countdown Specials : Bake is for baking desserts ; pastries, cakes, cookies, pies, tarts, breads. While the monthly Cookbook Countdown is to use from one selected cookbook each month, for CC Specials : Bake, you may use any baking cookbooks of your choice, either from one single cookbook or from numerous books. The link is open from July to end September. You may link your post here. Do join us, everyone is welcome!

To link to Cookbook Countdown Specials : BAKE, click here

To link to Cookbook Countdown #7, click here

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Another keeper recipe from this awesome book, Williams-Sonoma : Home Baked Comfort, by Kim Laidlaw. A personal project of mine to bake through this book, one recipe at a time.

If you like chewy oatmeal cookies, then you would probably love this. There's a few variations as to the add-ons, like raisins, dried currants, or chocolate chips. While the author love hers with chocolate chips, I like my oatmeal cookies with raisins.

As usual, I've reduced the amount of both the brown and granulated sugars, by half, which for us, the sweetness was just right. I've baked the cookies 3 minutes longer than the recipe indicated. When eating them just barely warm, the sides are a little crisp and the centre soft and chewy. The next day, these cookes are chewy throughout, which is really very nice.

Fragrance with the cinnamon, sweetness from the raisins and chewiness of the oats, makes these cookies a great snack to nibble on anytime of the day. And even as a midnight snack! 

One thing to take note is that, while the recipe states that it yields about 2-1/2 dozen cookies, I got exactly 4-1/2 dozens! And I did follow the required cookie size by following the instructions of  "drop heaping teaspoonfuls of dough onto the prepared pans" !

Cinnamon-Oatmeal Cookies
(adapted from "Williams-Sonoma : Home Baked Comfort", Kim Laidlaw)
makes about 2-1/2 dozen cookies
1-1/2 cups (7-1/2oz/235gm) all-purpose flour
1 tsp baking soda (I use 1/2 tsp each baking soda and baking powder)
2 tsp ground cinnamon
1/2 tsp kosher salt (omitted the salt, use salted butter)
3/4 cup (6oz/185gm) unsalted butter, at room temperature (use salted butter)
1 cup (7oz/220gm) firmly packed light brown sugar (I use 1/2 cup loosely packed)
1/2 cup (4oz/125gm) granulated sugar (I use scan 1/4 cup)
2 large eggs
2 tsp pure vanilla extract
2-1/4 cups (7oz/220gm) old-fashioned rolled oats
1 cup (6oz/185gm) dried currants, raisins, or chocolate chips (optional)

Space 2 racks evenly in the oven and preheat to 350F (180C). Line 2 baking sheets with parchment paper.

In a bowl, sift together the flour, baking soda, cinnamon, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until combined. Add the eggs and vanilla and beat until well blended. Add the dry ingredients and oats and beat on low speed until incorporated. Stir in the currants, if using.

Drop heaping teaspoonfuls of dough onto the prepared pans, spacing them slightly apart. Bake until the cookies are golden brown, about 15 minutes, rotating the pans halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.

I'm linking this post with Cookbook Countdown Specials : Bake
 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray

Coconut and Lime Shortbread : Cookbook Countdown #6

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

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The next bake that I've tried from my selected cookbook for this month for Cookbook Countdown #6, Williams-Sonoma : Home Baked Comfort by Kim Laidlaw, is Coconut and Lime Shortbread.

Firstly, I've got to say that this is one of the best shortbreads, ever! According to the author, "A good shortbread cookie should be buttery and tender, crumbly and toothsome". And these are exactly that! 

The dough is easy to put together, only thing is do not overknead. It is then refrigerated for about 30 minutes. Once the dough is taken out from the refrigerator, work quickly as it softens rather fast. If it is too soft to handle, refrigerate the dough again before proceeding. Sliced to size, prick with a fork and scatter some sugar over the top. Bake until golden at the edges about, 22 minutes.  

There's lightly toasted shredded coconut and zest of a lime in the dough. And while the shortbread are baking, they smell delicious!

Buttery, tender, crispy, crumbly and so, so good! I've enjoyed snacking these Coconut and Lime Shortbread with a mug of hot black coffee. Another keeper recipe from this fabulous book! 

Coconut and Lime Shortbread
(adapted from "Williams-Sonoma : Home Baked Comfort", by Kim Laidlaw)
Makes about 2 dozen cookies
3/4 cup (6oz/185gm) unsalted butter, at room temperature
1/3 cup (3oz/90gm) sugar, plus more for sprinkling
finely grated zest of 1 large lime
1/2 tsp kosher salt
1/3 cup (1-1/2oz/45gm) packed sweetened shredded coconut, lightly toasted
1-1/3 cups (7oz/220gm) all-purpose flour

In the bowl of a mixer fitted with the paddle attachment, beat the butter and 1/3 cup sugar on medium-high speed until combined. Add the lime zest and salt, then stir in the coconut and flour, Beat on low speed until the dough comes together. Dump the dough onto a large pieces of parchment paper, top with another large piece of parchment, and roll out the dough about 1/4 inch (6mm) thick. Put the parchment-covered dough on a baking sheet and refrigerate for about 30 minutes.

Position a rack in the middle of the oven and preheat the oven to 325F (165C). Slide the dough onto a work surface. Remove the top piece of parchment and use it to line the baking sheet.

Cut the dough into finger-sized rectangles about 1 inch (2.5cm) wide or use a cookie cutter to cut into shapes. Transfer to the baking sheet, spacing the dough pieces slightly apart. Pierce the surface of the dough all over with a fork and sprinkle with sugar. Bake until lightly golden at the edges, about 22 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Chocolate Chunk Cookies

This week at I Heart Cooking Clubs (IHCC), the theme is "May Potluck". Sometimes potluck week can be the most challenging, at least for me.  Why, you may be wondering! Because fickle-minded me can't decide which IHCC's featured chefs' recipes that I want to make, I have so many on my list!

For this week's Potluck theme, my kids sort of took care of that for me, no need to change my mind many times. They requested for Ellie Krieger's, Chocolate Chunk Cookies, which I have made before when Ellie Krieger was the featured chef at IHCC a couple of months ago. I did not post about it, as I did not have a chance to take any photos, the cookies were all gone by the next day. 

Cookies with chocolate chunks on the left and with coffee choc chips on the right.

So these cookies are back by popular demand! Really super easy to put together. And they are a little healthier than most cookies. It has whole-wheat flour, with a small amount of butter (only 3 tablespoons!), and a little canola oil (2 tablespoons). You do not even need the stand mixer to mix the dough. I made two batches. The first batch, I've used dark chocolate chopped to chunks. And the second batch I've made with coffee chips. The only changes I've made, was to reduce both the sugars to half, even healthier, we do not need all that extra sugar! I baked them for 3-4 minutes longer than the recipe states, as we love  crispier cookies. 

These cookies are lightly crisp on the outside and soft and chewy in the centre. 

As Ellie says "Eaten them while they are still warm for their full gooey, melted impact".  They make the perfect snack with a glass of cold milk. I like having the one with coffee chips with a mug of hot coffee. 

Chocolate Chunk Cookies
(adapted from "Comfort Food Fix", Ellie Krieger)
Makes about 20 cookies
3 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar (loosely packed 1/4 cup)
1/4 cup granulated sugar (1/8 cup)
2 tablespoons canola oil
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour or whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 ounces dark chocolate (60 to 70% cocoa solids), chopped into chunks

Preheat the oven to 350F. Line two baking sheets with parchment paper. 

In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Stir in the vanilla.

In a medium bowl, whisk together the flours, baking soda, and salt. Add the flour mixture to the butter mixture and mix well. Gently fold in the chocolate.

Scoop rounded tablespoons of the dough onto the prepared cookie sheets, leaving at least 1-1/2 inches between cookies to allow for spreading. Bake until the cookies are just set, about 12 minutes. Transfer the cookies on parchment to a rack and allow to cool. The cookies will crisp as they cool. Store at room temperature in an airtight container, where they will keep for up to 4 days.

I'm linking this post with I Heart Cooking Clubs, theme for this week,

May Potluck

Cookbook Countdown #4 : Oatmeal and Raisin Cookies

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

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My selected cookbook for this month, Bake by Rachel Allen.

I bought this book quite sometime ago and has never tried any recipes from it, there are just too many cookbooks on my shelves. Thanks to Cookbook Countdown, I'm making an effort to use those cookbooks that I seldom or have not used before. Bake, by Rachel Allen is a really nice book, there are sweet desserts, savoury bakes and baked meals, easy recipes that you could make for your family. I am a fan of Rachel Allen (I have five of her cookbooks) and love watching her cooking shows. I will be using her other books in the coming months, at Cookbook Countdown.

Cookbook Countdown #4 : Recipe No. 1 - Oatmeal and Raisin Cookies

from my selected cookbook for this month, Bake by Rachel Allen

I have been meaning to bake these cookies for the longest time! So this is the first recipe I've tried from this book, and wished that I had tried it sooner! 

These cookies are chewy and not too sweet (I've reduced the sugar), and very tasty. We love these cookies, with most of the cookies gobbled up by me! Yup, very addictive! Chewy oats with tangy sweet raisins, are the perfect match indeed. If you like chewy cookies with oats, then you would like this.

The ones pictured in the book are prettier and did not look as bumpy as the ones I've made. Maybe because I've reduced the sugar by half and used rolled oats instead of porridge oats, but that's alright, these cookies are amazing. I'll be making another batch very soon, as I've been thinking about these cookies ever since the cookie jar is empty!

Oatmeal and Raisin Cookies
(adapted from "Bake", by Rachel Allen)
110gm (4oz) butter, softened
110gm (4oz) caster sugar (I use 50gm)
110gm (4oz) soft light brown sugar (I use 50gm)
1 egg
2 tbsp water
1 tsp vanilla extract
250gm (9oz) porridge oats (I used rolled oats)
110gm (4oz) self-raising flour
1 level tsp salt
110gm (4oz) raisins

1. Preheat the oven to 180C (350F). Gas Mark 4.
2. Cream the butter in  a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough.
3. Using your hands, roll the dough into walnut-sized balls and place spaced slightly apart on two baking trays (no need to grease or line).
4. Bake in the oven for 15-25 minutes or until light golden brown, but still slightly soft in the centre.
5. Allow to cool on the trays for a minute before transferring to a wire rack to cool.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

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