Classic Gingerbread Cookies

This is the best time of the year to bake cakes and cookies.  What is Christmas without Gingerbread Cookies?? I make this cookies using 3 different cookie cutters: Dove, Gingerbread Man and Christmas Tree. It is so much fun making and enjoying munching this holiday treat!

Ingredients:

113 g. unsalted butter (softened)

1/3 cup + 1 tbsp. light brown sugar (add up to 1/2 cup if you prefers sweet)

1 large egg

1/2 cup golden syrup (use Molasses if available)

2 tsp. ground cinnamon

1/2 tsp. ground all spice

1/4 tsp. ground ginger

1/2 tsp. salt

3 cups plain flour (sifted)

Methods:

1. In the bowl of a stand mixer, cream together butter and sugar.  Mix in egg and golden syrup, followed by all spices and salt.  Scrap the side of the bowl as needed.  Add in flour in small batches, mixing and increasing speed as needed until dough comes together and no streaks of flour remain.
2. Divide dough into 3 portions.  Shape each dough into discs and wrap in plastic.  Chill for several hours or overnight.
3. Line 3 baking sheets with parchment paper or silicone baking mats.  Add different sized cookies to separate trays for proper baking.
4. Flour the counter top/work station with flour.  Place one disc on the flour, dust with flour and roll to 1/4" thickness.  Cut with desired cookie, and place into the lined tray.  Gather the leftover dough and repeat until all the dough is used up.  Freeze tray with cookies for 10-15 minutes.
5. Repeat with the other 2 dough using different cookie cutter.
6. Bake in a preheated oven of 175 degree Celsius for 7-8 minutes, smaller cookies or 12-14 minutes for larger cookies.
7. Remove cookies from oven and allow to rest for 1-2 minutes before transferring to a wire rack to cool completely.
8. Store cookies in airtight container for up to a week.

I adapted this recipe from 'Baked by Rachel' with a slight adjustment to suit my baking preference.

Madeira Cake

 

Ingredients:

240 g. unsalted butter (softened)

140 g. caster sugar (extra for sprinkling over the top)

Grated zest and juice of 1 lemon

3 large eggs

210 g. self-raising flour (sifted)

90 g. plain flour (sifted)

Methods:

1. Cream butter and sugar until pale, and add the lemon zest. Beat using low speed until combined.
2. Add the eggs, one at a time with a tablespoon of the flour for each addition.  Beat using low speed until no streaks of flour is seen.
3. Then gently mix in the rest of the flour and, finally the lemon juice. Beat until well combined.
4. Pour the batter into a lined pan of 9 x 5 x 3 inches.  Smooth the top with a spatula or spoon.
5. Sprinkle the top with caster sugar (about 2 tablespoons).
6. Bake in a preheated oven of 170 degree Celsius for about 1 hour or until a skewer inserted in the middle of the cake comes out clean.
7. Remove to a wire rack and let it cool in the tin before turning out and remove the parchment paper. 
8. Slice and enjoy!

This delicious cake recipe is adapted from 'Nigella Lawson' with a slight adjustment to suit my baking preference.

Classic Orange Muffins

 

Ingredients: (makes 10)

180 g. plain flour (sifted)

1/3 cup caster sugar

2 tsp. baking powder (sifted)

1/4 tsp. salt

1/2 cup milk

1/4 cup Naturel Blend Canola & Sunflower Oil/vegetable oil

1 large egg

1 tsp. vanilla extract

Zest of 1 orange

1/4 cup fresh orange juice

Methods:

1. In a medium bowl, add in flour, sugar, baking powder and salt.  Use a whisk or spoon to stir everything together until it's well combined.  This helps the baking powder spread out evenly, so all your muffins will rise beautifully.
2. In a mixer bowl, add the milk, oil, egg, vanilla extract, orange zest and orange juice.
3. Using a hand whisk, whisk these together until everything is nicely blended, then pour the dry ingredients into the bowl with the wet ingredients.  Gently mix with a spatula until the flour is wet.  Don't overmix; a few lumps are okay.  Over mixing can make the muffins tough.  Scoop the batter into the prepared muffin tin lined with paper liners.  Fill each cup about three-quarters full.
4. Bake the muffins in a preheated oven of 175 degree Celsius for 18-22 minutes, or if a skewer inserted into the center comes out clean or with just a few crumbs.
5. Remove from oven and let the muffins cool in the pan for about 5 minutes, then remove them to a wire rack to cool completely.

I adapted this recipe from 'Kitchen Cookbook' with a slight adjustment to suit my baking preference.

Fried Cabbage With Chicken

 

Ingredients: (serves 2)

1/4 chicken breast (cut into bite-sized pieces)

Salt and pepper (for season chicken)

1 bowl cabbage (sliced about 1/2")

Some shredded red carrot

1/2 onion (peeled and sliced)

2 cloves garlic (peeled and chopped)

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

Dash of sesame oil

1/4 tsp. red pepper flakes (optional, for heat)

Chicken stock granules and ground white pepper (to taste)

2 tbsp. cooking oil

Methods:

1. Season the chicken with salt and pepper.
2. Heat 2 tablespoon of cooking oil in a heated skillet.  Add chicken and cook until lightly brown and cooked through.  Remove the chicken from the skillet and set aside.
3. In the same skillet, reheat and saute onion and garlic until fragrant.  Add cabbage and stir-fry until tender and caramelized.  Return the cooked chicken to the skillet with the cabbage.  Add light soy sauce, oyster sauce, sesame oil and red pepper flakes (if using).  Toss everything together until well combined and heated through.
4. Taste and adjust seasoning with chicken stock granules and pepper, as needed.
5. Remove from heat and transfer the fried cabbage with chicken to a serving dish.
6. Enjoy!

I adapted this recipe from 'Recipe Yumm' with slight adjustment to suit my cooking preference.

Fried Tumeric Chicken

 

Ingredients:

1 1/2 chicken thighs (deboned and skin on)

1 tsp. tumeric powder

1 tsp. curry powder (I use watch brand)

1/2 tsp. chili powder

2 pinch of salt

2 dashes ground black pepper

3/4 tsp. sugar

1 1/2 tsp. cornflour

1 medium onion (peeled and sliced)

2 cloves garlic (peeled and sliced)

1 red chili (sliced)

1/4 tsp. sugar

A dash of chicken stock granules (to taste)

2 dashes of vinegar

Methods:

1. Clean and cut the chicken thighs into bite-size pieces.
2. In a bowl, marinate the chicken with tumeric powder, chili powder, salt, black pepper, sugar and cornflour.  Make sure it's thick and do not add water.  Let it marinate for 15-30 minutes
3. In a heated pan, add cooking oil, just enough for shallow fry.  Fry the chicken in batches until golden and crunchy; do not over crowd the pan.  Remove chicken onto a dish.
4. In the same pan, remove excess oil from frying the chicken, leaving about 1 tablespoon.
5. Reheat the pan, saute onion, garlic and chili using medium-high heat.  Stir in sugar, chicken stock granules and vinegar.  Add in the fried chicken and stir well to ensure the chicken are well coated with all the ingredients.
6. Remove from heat onto a plate and serve with hot fluffy rice.

Tips: This recipe can also include fried beancurd, long beans and cauliflower. If using, add them in (5), before adding the chicken.

This recipe is adapted from 'Geng Masak Masak' from Facebook.  The amount of each ingredients are based on my own taste while cooking this dish.

Matcha Shortbread Cookies

 

Ingredients:

1 cup plain flour (sifted)

1 tbsp. Matcha Powder (sifted)

1/4 cup powdered sugar/icing sugar (sifted)

1 pinch of salt

115 g. unsalted butter (room temperature)

1/2 tsp. vanilla extract

Methods:

1. In a mixer bowl, beat butter and sugar until smooth.
2. Add matcha powder and vanilla, continue to beat until fully combined.
3. Gradually add the flour, and salt, mixing until a dough is formed.
4. Roll the dough into small balls, place them on a lined baking sheet, and use another smaller cutter with clover shape to press over the top.  You can use any shapes of your preference.
5. Bake in a preheated oven of 175 degree Celsius for 12-15 minutes, or until the edges are lightly golden.
6. Remove from oven, place on a wire rack to let it cool completely.

This recipe is adapted from 'Quick Recipe.'

Coffee Cookies (Eggless)

 

Ingredients:

1 1/2 cups plain flour (sifted)

1/2 cup caster sugar

1/2 cup unsalted butter (room temperature)

1 1/2 tsp. instant coffee powder

3 tbsp. warm water

1 1/2 tbsp. baking powder (sifted)

1 pinch salt

1 packet M&M's Milk Chocolate

Methods:

1. In a small bowl, mix instant coffee powder with warm water, and set aside.
2. In a mixer bowl, add butter and sugar, and beat until creamy.
3. Add in the instant coffee mixture and beat on low speed until combined.
4. Finally, add in the sifted plain flour, salt and baking powder.  Beat on low speed until well combined and a soft dough is formed.
5. Roll the dough into even sized balls and place them on lined baking pan.
6. Place one M&M's chocolate on top of each dough and lightly press it into the dough.
7. Bake in a preheated oven for 12 to 15 minutes until the base turn golden brown.
8. Once done remove from the oven and allow to cool on the tray for 5 minutes.  Serve the cookies warm or allow it to cool completely on a wire rack, and store them in an airtight container.

Ready for baking

Done baking

Tips:

• You can mix cookie dough and store in the freezer for two to three months.  Thaw the cookie dough before baking.
• You can add choco chips, nut, dry fruits or bake as it is.
• This cookie dough can be baked crisp or chewy by adjusting the time.

I adapted this recipe from 'platetopalateblog.com' with a slight adjustment to suit my baking preference.