minimesweetreats

SNICKERDOODLE COOKIES

2009-03-04T18:19:00.011+08:00

Ingredients:

3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon vanilla extract

Coating:
1/3 cup granulated white sugar
2 teaspoons ground cinnamon

Method:
1) In a large bowl whisk together the flour, salt, and baking powder.

2) Using electric mixer, beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).

3) Preheat oven to 190 degreesC and place rack in the center of the oven. Line two baking sheets with parchment paper.

4) Shape the dough into 1 inch (2.54 cm) round balls.

5) Coating: In a large shallow bowl mix together the sugar and cinnamon.

6) Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

7) Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.

APPLE TURNOVERS

2009-01-08T19:34:00.004+08:00

Makes about 20 mini

Ingredients:
ready-made puff pastry

Filling:
3 green apples
4 tbsps of brown sugar
a handful of raisins
3 tbsps of lemon juice
1 tsp of cinnamon powder
1 tbsp of butter

Egg Wash:
1 egg + 2 tbsps of milk, beaten

Method:

1) Combined all the filling ingredients except cinnamon in a pan and cook until the apples are tender and the filling is almost dry. Add in cinnamon and set it aside to cool down.

2) On a lightly floured work surface, roll out the pastry dough thinly and cut into round shape with cookie cutter or any shapes that you like.

3) Spoon the cooled apple filling onto the pastry and lightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular turnovers. Press down on the edges to seal.

4) Preheat oven to 180 degreesC. Brush turnovers with egg wash and bake for 20 min or until golden brown. Let cool on rack.

M&M COOKIES

2008-12-22T22:53:00.013+08:00

Makes about 30 cookies

Ingredients:
1 cup butter or shortening, room temperature
1 cup packed brown sugar
1/2 cup sugar
2 eggs
2 tsps vanilla
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 3/4 cups M&M'S® Brand Milk Chocolate Mini Baking Bits (reserve 1/2 cup for decorating)

Method:
1. Preheat oven to 180 degreesC.

2. Beat sugars and butter (or shortening) until light and fluffy.

3. Blend in eggs and vanilla. Stir in flour, baking soda and salt. Mix well.

4. Stir in 1 3/4 cups M&M'S® Brand Milk Chocolate Mini Baking Bits. Drop dough by rounded teaspoons onto ungreased cookie sheet. Press several additional M&M'S® Brand Milk Chocolate Mini Baking Bits into each cookie.

5. Bake for 9-12 minutes or until golden brown.

LIME MELTAWAYS

2008-10-26T23:03:00.007+08:00

Makes about 3 dozen

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
finely grated zest of 2 limes
2 tbsps fresh lime juice
1 tbsp pure vanilla extract
1 3/4 cups plus 2 tbsps all-purpose flour
2 tbsps cornstarch
1/4 tsp coarse salt

Method:
1. Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

2. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

3. Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

4. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

ROSEBUD MADELEINES

2008-10-13T17:59:00.011+08:00

Makes 15

Ingredients:
50g unsalted butter
1 large egg
40g caster sugar
pinch of salt
45g plain flour
1 tbsp rosewater
icing sugar, for dusting

Method:
1. Melt the butter over low heat, then leave to cool. Beat the egg, caster sugar abd salt for about 5 minutes, until it's as thick as mayonnaise.

2. Sprinkle in the flour; hold a sieve above the egg and butter mixture and sieve te flour in. Fold in the flour with a wooden spoon.

3. Then fold in melted butter and rosewater Mix well, but not too vigorously. Leave to rest in the fridge fot 1 hour, then take ut and leave at room temperture for half an hour.

4. Preheat oven to 220 degreesC. Generously brush the insides of the madeleines tins with soften/melted butter. Fill in the mixture, about 1 teaspoon in each. Do notworry about covering the moulded indentations; the heat of the oven will spread the mixture.

5. Bake for 5 minutes, though check after 3. Turn out and let cool on a wire rack, then arage on a plate and dust with icing sugar.

ORANGE CUPCAKES

2008-10-05T18:34:00.014+08:00

Makes 12

Ingredients:
125g unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, separated, at room temperature
1 1/2 cups self-raising flour
1/4 tsp salt
1/2 cup oange juice
zest of 2 oranges

Frosting:
175g icing sugar
few tsps of orange juice
yellow food colouring
sugar sprinklers, to decorate

Method:
1. Cream together the butter and sugar wth an electric mixer on medium speed until fluffy. Add the egg yolks. Beat well.

2. In a separate bowl combine the flour and salt.

3. Add the dry ingredients to the creamed mixture, alternating with orange juice. Fold in the orange zest.

4. With clean beaters, whip the egg whites until stiff peaks form. Gently fold the whites with a rubber spatula into the batter.

5. Fill the cupcake liners two-thirds full. Bake in preheated oven, 180 degreesC for 20-25 minutes or until a toothpick inserted comes out clean. Cool cupcakes in the pan.

6. To make Frosting, mix the icing sugar with orange juice to make a smooth thick spreadable paste. Colour with 1 to 2 drops of yellow colouring. Spoon over cupcakes and ease into a smooth layer with a wetted round-bladed knife. Decorate with sprinklers and leave to harden for 30 minutes. Store in an airtight tin for up to 3 days.

LEMON & ORANGE DRIZZLE CAKES

2008-09-14T15:22:00.007+08:00

Makes 12

Ingredients:
250g self-raising flour
200g caster sugar
1 lemon, grated rind and juice
1 orange, grated rind and juice
3 eggs
2 tbsps milk
100g butter, melted

Method:

1. Put the flour in a mixing bowl then add half the sugar and held the lemon and orange rind. Lighty beat the eggs and milk together then add to the bowl with the melted butter. Beat together until just smoth.

2. Spoon the mixture into a greased muffin tin. Bake in a preheated oven, 190 degreesC/375 degreedF/Gas Mark 5, for 12-15 minutes until well risen and the tops are craggy and firm to the touch.

3. Make the lemon and orange syrup. Put the remaining sugar and grated citrus rind in a bowl. Strain in the fruit juices then mix until the sugar has just dissolved.

4. As soon as the cakes come out of the oven, loosen the edges and turn out. Arrange in a shallow dish, prick the tops with a fork and drizzle the syrup over, little by little, until absorbed by the cakes. Leave to cool. The cakes are bst served on the day they are made.

Note: Like sponge cake. Careful with the amount of syrup, can be too sour.

HONEYCOMB CUPCAKES

2008-09-05T14:20:00.010+08:00

Makes 12

Ingredients:
60g butter, softened
1/4 cup sugar
1 tsp vanilla essence
1 large egg, whisked lightly
3/4 cup self-raising flour, sifted
1/4 cup milk
1 1/2 Cadbury Crunchie bar, chopped into small crumbly bits
(separate 1 bar aside for batter and 1/2 bar aside to sprinkle)

Method:
1. Preheat oven to 180 degreesC.

2. Cream butter, sugar and vanilla essence until light and fluffy.

3. Gradually beat in the egg until well combined.

4. Gently fold in flour and milk in alternate batches. Stir in 1 bar of chopped honeycomb.

5. Spoon mixture into cupcake cases and sprinkle crumbles of the 1/2 bar of chopped honeycomb on the tops. Bake in preheated oven for about 20 minutes until the tops turn slightly golden.

Note: Sugar can be reduced. Soft and fluffy.

CORNFLAKE CRUNCHIES

2008-08-26T21:26:00.011+08:00

Makes about 20

Ingredients:
200g plain dark chocolate, broken into pieces
50g butter, softened
3 tbsps golden syrup
mini marshmallows, sliced, to decorate

Method:
1. Place the chocolate, butter and golden syrup in a saucepan. Heat gently, stirring occasionally until the chocolate and butter have completely melted and the mixture is smooth and glossy.

2. Stir in the cornflakes and mix until completely coated in the chocolate. Spoon the cornflake mixture into 20 paper cases arranged on a tray or baking sheet. Chill for 2-3 hours until firm. Decorate with sliced mini marshmallows.

MICKEY & MINNIE BISCUITS

2008-08-18T15:47:00.005+08:00

Makes about 36 pieces

Ingredients:

100g butter, softened at room temperature

80g caster sugar

1 egg yolk

180g cake flour

20g corn flour

Method:

1. Preheat oven to 175 degreesC. Line baking tray with parchment paper, set aside. Sift cake flour and corn flour, set aside.

2. With an electric mixer, add in sugar t the butter in 2-3 additions and cream till the mixture turns pale and fluffy. Add in egg yolk and mix well. Add sifted flour mixture in 2-3 additions, stir with a spatula to form a soft dough.

3. Knead dough on slightly floured surface till slightly firm. Wrap with cling film and let it set for about 5 minutes. Roll out dough on slightly floured surface and cut out with slightly floured cookie cutters.

4. Bake cookies for 15-20 minutes or until it turns slightly brown. Wait for about 30 seconds to allow cookies to cool on baking tray when taken out of oven. Transfer to wire rack to cool completely and store in air-tight container.

Note: Rich buttery taste.

BROWNIE CUPCAKES

2008-08-17T12:55:00.003+08:00

Makes 12

Ingredients:
4 ounces/120g unsweetened chocolate, chopped
1/2 cup/113g unsalted butter, cut into pieces
1 1/4 cups/250g granulated white sugar
1 tsp pure vanilla extract
3 large eggs
3/4 cup/105g all purpose flour, sifted
1/4 tsp salt

Method:
1. Preheat oven to 170 degreesC/325 degreesF and place rack in center of oven. Line 12 muffin tins with paper foil baking cups.

2. Melt the chopped chocolate and butter in a stainless steel/heatproof bowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.

3. Using an electric mixer, beat eggs and salt until very foamy. Continue beating while gradually adding the sugar. Beat until mixture is thick and pale.

4. Pour chocolate mixture into the above mixture, add vanilla and fold until just mix. Add flour and mix until well blended.

5. Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Remove from oven and let cool on a wire rack.

Note: Moist with a slight crunchy top.