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

Mini Chocolate Chip-Almond Muffins : 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 Mini Chocolate Chip-Almond Muffins, and they are addictive!

These little muffins are so easy peasy to make. I made them on the spur of the moment when I felt like baking something. Recipe uses cold butter straight from the refrigerator, cut into chunks and beat with almond meal and sugar till creamy and the rest of the ingredients are added in accordingly. I have used ready bought almond meal for the batter instead of using sliced almonds which is to be processed in the food processor with the sugar until finely ground. If you can get hold of almond meal, makes it much easier. I've added the zest from one orange as per suggested in the recipe for variation, but did not sprinkle on the flaked almonds.

Recipes says that it will yield about 3 dozen, but I got about 84 mini muffins! It was a good thing I had 4 sets of 24-hole mini muffin pans!

These were baked for 11 minutes and they rise with little humps on top and looks very cute in little red cups.

It was suggested in the recipe to serve these muffins warm. While they were very good when freshly baked and warm, we find that they tasted even better the next day. Very addictive, we find it is hard to stop at just 2 or 3. These were moist, soft and so yummy! Perfect with a glass of cold milk, hot coffee, cocoa or tea, take your pick! This is a keeper!

Mini Chocolate Chip-Almond Muffins
(adapted from "Williams-Sonoma : Home Baked Comfort", by Kim Laidlaw)
makes about 3 dozen mini muffins
1-1/2 cups (7-1/2oz/235gm) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
2/3 cup (3oz/90gm) sliced almonds
1/2 cup (4oz/125gm) sugar (I use 100gm)
1/2 cup (4oz/125gm) cold unsalted butter, cut into chunks
2 large eggs
1 tsp pure vanilla extract
1 cup (8fl oz/250ml) buttermilk
1 cup (5oz/150gm) mini chocolate chips

Position a rack in the middle of the oven and preheat to 400F (200C). Line two 24-cup mini-muffin pans with paper liners, or grease with butter.

In a bowl, sift together the flour, baking powder, baking soda and salt. In a food processor, grind 1/2 cup (2oz/60gm) of the almonds and the sugar to make a fine meal. Pour into the bowl of a stand mixer fitted with the paddle attachment and scatter the butter over the top. Beat on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the buttermilk and beat on low speed. Add the dry ingredients and chocolate chips, and, using the rubber spatula, stir just until evenly moistened.

Spoon the batter into the prepared muffin cups. Roughly chop the remaining almonds and sprinkle over the top. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 11 minutes, rotating the pans about halfway through. Let the muffins cool in the pans on a wire rack for about 5 minutes, then unmold onto the rack. Serve warm.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Kimchi Pancake

I'm sharing one more of Donna Hay's recipe I've tried, for this week's theme "Monthly Featured Chef : Donna Hay" at I Heart Cooking Clubs (IHCC).  I've made Kimchi Pancake.

Kimchi is a favourite in my house. Ever since I made my first kimchi almost two years ago, I'm hooked! There's always kimchi in my refrigerator ever since then. I have made kimchi dozens of times over the last two years. Right now, I have a new batch of kimchi in my refrigerator, which I've just made almost a week ago, and looking forward to make a pot of kimchi stew, our favourite kimchi dish. For now, it's Kimchi Pancake time.

Kimchi Pancake, served with Kimchi.

The pancake batter,  with lots of chopped scallions and chopped kimchi. After mixing everything together, the batter turns a lovely shade of red from the kimchi.

These are delicious. I've made some of the pancakes a little thicker and some a little flatter, to see which one we like. And we prefer the flatter ones! These pancakes looks rather nice with the red hue from the kimchi. I made these pancake on the weekend for a brunch snack and they are really perfect with a cup of warm tea. Do you like kimchi?

Kimchi Pancake
(from donnahay.com)
Makes 12
1-1/4 cups (185gm) self raising (self-rising) flour
2 eggs
2/3 cup (160ml) buttermilk
1 tablespoon fish sauce
1-1/2 cups (420gm) kimchi, chopped
2 green onions (scallions), sliced
2 tablespoons vegetable oil
kimchi, extra, to serve

Place the flour, eggs, buttermilk and fish sauce in a large bowl and whisk to combine. Add the kimchi and onion and mix well to combine
Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. In batches, cook 2 tablespoons of the mixture for 2 minutes each side, or until golden brown and cooked through, adding the remaining oil as necessary. Serve the pancakes with the extra kimchi. Makes 12.

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

Monthly Featured Chef : Donna Hay