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These Almond Cookies are quite light that melt ever so slightly in your mouth. I’ve added in toasted almonds for that added little crunch inside which works a treat. It’s very easy to make and great for Chinese New Year but of course who wouldn’t want this all year round.

Almond Cookies (adapted from With love, from Little Nyonya by Baba Philip Chia)
Makes: 50 cookies
Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients
100g icing sugar
250g plain flour
1 tsp baking soda
1 tsp baking powder
50g ground almond
1/4 tsp salt
150ml vegetable oil
1 tsp vanilla essence
50g slivered almonds

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Method
1. Preheat oven at 175°C.

2. Place the slivered almonds onto a lined baking tray and bake for a 2 to 3 minutes or until slightly golden in colour and allow to cool.

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3. Chop the slivered almonds into small pieces and set aside.

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4. In a large bowl, sift in the icing sugar, plain flour, baking soda, baking powder, ground almonds and salt and mix together.

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5. Add in the vegetable oil and vanilla essence to the dry mix and mix well until it is mostly all combined.

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6. Mix in the chopped almonds until just combined.

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7. Either roll out the dough and use cookie cutters or just use your hands/food gloves and take a tablespoon sized piece of dough and roll into a ball. Place onto a lined baking tray and flatten it gently.

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8. Bake in the oven for 10 to 12 minutes or until the bottom of the cookies are slightly golden and cooked through.

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Almond Cookies
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These Chinese New Year favourites are great light and crisp-crunchy cookies, with a lovely almond smell and flavour to it!
Servings Prep Time
50cookies 10minutes
Cook Time
25minutes
Servings Prep Time
50cookies 10minutes
Cook Time
25minutes
Almond Cookies
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These Chinese New Year favourites are great light and crisp-crunchy cookies, with a lovely almond smell and flavour to it!
Servings Prep Time
50cookies 10minutes
Cook Time
25minutes
Servings Prep Time
50cookies 10minutes
Cook Time
25minutes
Ingredients
  • 100g Icing Sugar
  • 250g Plain Flour
  • 1tsp Baking Soda
  • 1tsp Baking Powder
  • 50g Ground Almond
  • 1/4tsp Salt
  • 150ml Vegetable Oil
  • 1tsp Vanilla Essence
  • 50g Slivered Almonds
Servings: cookies
Units:
Instructions
  1. Preheat oven at 175°C.
  2. Place the slivered almonds onto a lined baking tray and bake for a 2 to 3 minutes or until slightly golden in colour and allow to cool.
  3. Chop the slivered almonds into small pieces and set aside.
  4. In a large bowl, sift in the icing sugar, plain flour, baking soda, baking powder, ground almonds and salt and mix together.
  5. Add in the vegetable oil and vanilla essence to the dry mix and mix well until it is mostly all combined.
  6. Mix in the chopped almonds until just combined.
  7. Either roll out the dough and use cookie cutters or just use your hands/food gloves and take a tablespoon sized piece of dough and roll into a ball. Place onto a lined baking tray and flatten it gently.
  8. Bake in the oven for 10 to 12 minutes or until the bottom of the cookies are slightly golden and cooked through.
Recipe Notes

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  • The slivered almonds are optional but I love a bit of toasted chopped almonds in cookies
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When Chinese New Year comes along, it’s always the delight of receiving red packets and eating copious amounts of food and snacks. One of my favourite snacks is the melt-in-your-mouth Peanut Cookies and honestly it’s difficult to just stop at one. It’s also very easy to make with very few ingredients. I found a fantastic recipe by Alan Ooi in his book In Love With Cookies, which I do recommend taking a look at his book because there is a great number of yummy cookie recipes in there to try.

Peanut Cookies (by Alan Ooi)
Makes: 120 cookies
Preparation Time: 10 minutes
Cooking Time: 40 minutes

Ingredients
450g peanuts
230g peanut oil
250g caster sugar
1/2 tsp salt
450g plain flour

Glazing
2 egg yolks

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Method
1. Preheat oven to 165°C.

2. In a blender, grind the peanuts into a powder. Being careful not to over grind as it will turn into a soft paste.

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3. Place all the ingredients into a blender. Blend until well combined.

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4. Divide the dough into small round pieces. Arrange in a baking tray and brush a layer of egg yolk on top of the cookies.

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5. Bake in the oven for 20 to 25 minutes or until light golden brown.

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Peanut Cookies
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A favourite for Chinese New Year celebrations that you can have all year round now. Lovely peanut flavour and when you bite into it, just melts away.
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Peanut Cookies
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A favourite for Chinese New Year celebrations that you can have all year round now. Lovely peanut flavour and when you bite into it, just melts away.
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Servings Prep Time
120cookies 10minutes
Cook Time
40minutes
Ingredients
  • 450g Peanuts
  • 230g Peanut Oil
  • 250g Caster Sugar
  • 1/2tsp Salt
  • 450g Plain Flour
Glazing
  • 2 Egg Yolks
Servings: cookies
Units:
Instructions
  1. Preheat oven to 165°C.
  2. In a blender, grind the peanuts into a powder. Being careful not to over grind as it will turn into a soft paste.
  3. Place all the ingredients into a blender. Blend until well combined.
  4. Divide the dough into small round pieces. Arrange in a baking tray and brush a layer of egg yolk on top of the cookies.
  5. Bake in the oven for 20 to 25 minutes or until light golden brown.
Recipe Notes

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  • You can also add a peanut on top of each cookie before baking for extra bite and decoration.
  • If you find the dough quite soft, just leave it for 10 to 30 minutes until it firms up a bit.
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One weekend, I was in a black sesame mood and went through a number of black sesame recipes. I found this recipe from WendyinKK and it these came out amazingly well. Bold black sesame flavour, light and slight buttery texture of shortbread. Shared these among friends and family and had great feedback too!

Black Sesame Cookies (By WendyinKK)
Makes: 75 cookies
Preparation Time: 5 minutes
Cooking Time: 25 minutes

Ingredients
100g salted butter, softened
60g icing sugar, sifted
120g plain flour, plus extra for rolling out dough
50g black sesame powder
black and white sesame seeds for decoration

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Method
1. Preheat oven to 170°C.

2. In a mixer, whisk butter and sifted icing sugar until light and fluffy.

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3. Sift in the plain flour and black sesame powder and mix until combined.

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4. Leave the mixture for 15 minutes.

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5. Roll out the dough to desired thickness and use a cookie cutter to cut out the cookies and sprinkle sesame seeds on top. Place onto a lined baking tray.

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6. Bake in the oven for 15 minutes or until edges are just slightly browned. Leave to cool.

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Black Sesame Cookies
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These cookies have amazing black sesame flavour, not too sweet and are so light and crisp.
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Black Sesame Cookies
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These cookies have amazing black sesame flavour, not too sweet and are so light and crisp.
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Ingredients
  • 100g Salted ButterSoftened
  • 60g Icing SugarSifted
  • 120g Plain Flour
  • Extra Plain FlourFor rolling out dough
  • 50g Black Sesame Powder
  • Black & White Sesame SeedsFor decoration
Servings: cookies
Units:
Instructions
  1. Preheat oven to 170°C.
  2. In a mixer, whisk butter and sifted icing sugar until light and fluffy.
  3. Sift in the plain flour and black sesame powder and mix until combined.
  4. Leave the mixture for 15 minutes.
  5. Roll out the dough to desired thickness and use a cookie cutter to cut out the cookies and sprinkle sesame seeds on top. Place onto a lined baking tray.
  6. Bake in the oven for 15 minutes or until edges are just slightly browned. Leave to cool.
Recipe Notes

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  • If you can't find black sesame powder, you can grind your own black sesames. Toast the sesame seeds on low heat until fragrant and leave to cool before placing in a food processor.
  • If you don't have salted butter, you can substitute with just less than 1/8 tsp of salt and the same amount of unsalted butter.
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After an extensive search on Zomato I came across Nachos Cantina in Mount Waverley which had pretty great reviews to its name. I love Mexican food; flavourful meat, corn, rice, sometimes spicy, and copious amounts of cheese. What’s more to love?

Nachos Cantina’s Enchiladas are absolutely delicious. Served with rice these are a little bit spicy but everything complements each other.

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I was a bit disappointed by the Buffalo Wings, we ordered a mix of Spicy and BBQ, but for the price and taste wise it wasn’t anything special. DSC00591-1

The Sizziling Fajitas with rice and warm tortillas, guacamole and salsa was another tasty dish. I loved the marinade they add to the meat, and eaten with the tortilla and salad it’s a great meal.

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Tex Mex Ribs with Mexican Salad was an interesting one. The salad comes in a deep fried cup but I found that a tad too oily for my liking. The ribs were tender but wasn’t a big fan of the flavour. The rice in all the dishes, on the other hand, was flavourful and fresh.

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Delicious meals for a great price and I now don’t have to venture too far for good Mexican food.

Nachos Mexican Cantina Menu, Reviews, Photos, Location and Info - Zomato

Nachos Cantina
175 Waverley Road
Mount Waverley VIC 3149

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PappaRich is practically everywhere in Melbourne, and interestingly their Doncaster outlet is located in a separate building and not part of a shopping centre or shopping strip. It’s a spacious area but bustling during the weekends. If you had never been to a PappaRich before, they basically offer a wide selection of Malaysian rice, noodle and roti dishes along with a an almost innumerable amount of drinks to choose from.

PappaRich’s Chicken Curry Laksa is one of the better laksa’s around town, but still the ones to beat are Chef Lagenda and Laksa King. It’s just creamy enough, with the right amount of chilli and spices. With a hint of mint to freshen it up.

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Their Red Chicken Briyani with Fried Eggplant is a dish you wouldn’t often come across as it leans towards the more Indian/Malaysian style of cooking unlike most Malaysian restaurants which are more Chinese influenced.

I love Briyani and the rice here has that lovely spices infused into the rice, but I detest sultanas in dishes so I very rarely (read: never) order this. Comes with a crispy thin pappadam too!

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Their drinks are usually quite good, I opt for the Soy Bean Milk with Grass Jelly on many occasions because it’s not too sweet and getting it with jelly is always enjoyable.

Last words

Doncaster outlet doesn’t stray too far from the standard set by Chadstone or Glen Waverley so it’s nice to have one on the eastern side of town.

PappaRich Menu, Reviews, Photos, Location and Info - Zomato

PappaRich Doncaster
540 Doncaster Road
Doncaster VIC 3108

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