IMG_3888-1

I love the taste of peppermint. There’s something just so refreshing about it and it goes perfectly with rich and creamy chocolate. I found this lovely recipe from The Food Charlatan and the cookies looked spectacular so I had to give it a try.

Mint Chocolate Cookies (adapted from The Food Charlatan)
Makes: 40 cookies
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Passive Time: 1 hour (optional)

Ingredients
225g Unsalted Butter, Softened
160g Caster Sugar
2 Large Eggs
1 Egg Yolk
1 tsp Peppermint Extract
10 drops Green Food Colouring
585g Plain Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cream of Tartar
1/2 tsp Salt
170g Dark Chocolate Chips
170g Milk Chocolate Chips

DSC04804-1

Method
1. Preheat oven to 175°C and line baking sheets with baking paper.
2. In a stand mixer, beat the unsalted butter and caster sugar together until light and fluffy.

DSC04806-1DSC04809-1
3. Add the eggs and yolk, peppermint extract and food colouring and mix until well combined.

DSC04812-1DSC04816-1
4. In a separate bowl, sift the plain flour, baking powder, baking soda, cream of tartar and salt.

DSC04814-1
5. Add the dry flour mixture to the butter mixture and mix until mixture is not fully combined.

DSC04818-1DSC04821-1
6. Set aside around 1/3 cup a mixture of dark and milk chocolate chips. Then take half of the dark and milk chocolate chips and chop coarsely with a knife.

DSC04823-1
7. Add the rest of the chocolate chips and coarsely chopped chocolate chips to the cookie dough mixture and mix until just combined.

DSC04825-1DSC04827-1
8. Take a tablespoon of the dough and shape it to form a ball. Place these on the baking sheets and then gently flatten them. Then press the leftover chocolate chips on the top of the cookies.

DSC04829-1
9. Place the cookies into the oven and bake for around 8 to 10 minutes or until the cookies are just starting to brown. Remove from the oven and allow to cool for around 5 minutes then remove the cookies from the baking sheets and place onto cooling racks to cool completely.DSC04833-1IMG_3953-1

Mint Choc Chip Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Peppermint + Choc Chip = the best
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Mint Choc Chip Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Peppermint + Choc Chip = the best
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Servings Prep Time
40Cookies 10Minutes
Cook Time Passive Time
20Minutes 1Hour
Ingredients
  • 225g Unsalted ButterSoftened
  • 160g Caster Sugar
  • 2 Large Eggs
  • 1 Egg Yolk
  • 1tsp Peppermint Extract
  • 10drops Green Food Colouring
  • 585g Plain Flour
  • 2tsp Baking Powder
  • 1tsp Baking Soda
  • 1tsp Cream of Tartar
  • 1/2tsp Salt
  • 170g Dark Chocolate Chips
  • 170g Milk Chocolate Chips
Servings: Cookies
Units:
Instructions
  1. Preheat oven to 175°C and line baking sheets with baking paper.
  2. In a stand mixer, beat the unsalted butter and caster sugar together until light and fluffy.
  3. Add the eggs and yolk, peppermint extract and food colouring and mix until well combined.
  4. In a separate bowl, sift the plain flour, baking powder, baking soda, cream of tartar and salt.
  5. Add the dry flour mixture to the butter mixture and mix until mixture is not fully combined.
  6. Set aside around 1/3 cup a mixture of dark and milk chocolate chips. Then take half of the dark and milk chocolate chips and chop coarsely with a knife.
  7. Add the rest of the chocolate chips and coarsely chopped chocolate chips to the cookie dough mixture and mix until just combined.
  8. Take a tablespoon of the dough and shape it to form a ball. Place these on the baking sheets and then gently flatten them. Then press the leftover chocolate chips on the top of the cookies.
  9. Place the cookies into the oven and bake for around 8 to 10 minutes or until the cookies are just starting to brown. Remove from the oven and allow to cool for around 5 minutes then remove the cookies from the baking sheets and place onto cooling racks to cool completely.
Recipe Notes

IMG_3927-1

  • You can chill the dough before placing onto baking sheets as you'll find the flavour changes slightly.
Share this Recipe
Powered byWP Ultimate Recipe

IMG_6387-1

I’ve always wanted to make Melting Moments (also known as Yo-yos) whenever I see them in cafes and bakeries. I love how it has this really light texture that just melts in your mouth and hence the name. Leading up to Christmas, I also wanted to make something Christmasy so adapting it slightly from the Gingerbread Cookies that I made previously along with making a few changes to the Lemon Melting Moments recipe from Taste.com.au, here is my twist on the traditionally Lemon flavoured Melting Moments.

Ginger & Orange Melting Moments (adapted from Taste.com.au) 
Makes: 20 Cookies
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Passive Time: 40 minutes

Ingredients
Ginger Cookies
260g Unsalted Butter, Softened
230g Plain Flour
90g Icing Sugar (Plus extra)
100g Custard Powder
1 1/8 tsp Mixed Spice
2 1/4 tsp Ground Ginger

Orange Buttercream Filling
60g Unsalted Butter, Softened
100g Icing Sugar
2 1/2 tsp Orange Zest, Finely Chopped
1 1/2 tbsp Orange Juice, Sieved
1/8 tsp Salt

IMG_6293-1IMG_6309-1

Method
Ginger Cookies
1. Preheat oven to 160°C and line 2 oven trays with baking paper.
2. Using an electric mixer, beat the butter until light and fluffy.

IMG_6294-1IMG_6295-1
3. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
IMG_6298-1IMG_6300-1
4. Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.

IMG_6302-1IMG_6305-1
5. Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.

IMG_6308-1

Orange Buttercream Filling
1. Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.

IMG_6311-1IMG_6312-1
2. Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.

IMG_6313-1IMG_6314-1
3. Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.

IMG_6317-1

IMG_6319-1IMG_6355-1

Ginger & Orange Melting Moments
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A twist on the traditional Lemon Melting Moments (Yo-yos). A perfect replacement for the usual Gingerbread cookies around Christmas time, but a delicious departure from the norm all year round.
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Ginger & Orange Melting Moments
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A twist on the traditional Lemon Melting Moments (Yo-yos). A perfect replacement for the usual Gingerbread cookies around Christmas time, but a delicious departure from the norm all year round.
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Ingredients
Ginger Cookies
  • 260g Unsalted ButterSoftened
  • 230g Plain Flour
  • 90g Icing SugarPlus Extra
  • 100g Custard Powder
  • 1 1/8tsp Mixed Spice
  • 2 1/4tsp Ground Ginger
Orange Buttercream Filling
  • 60g Unsalted ButterSoftened
  • 100g Icing Sugar
  • 2 1/2tsp Orange ZestFinely Chopped
  • 1 1/2tbsp Orange JuiceSieved
  • 1/8tsp Unsalted Butter
Servings: Cookies
Units:
Instructions
Ginger Cookies
  1. Preheat oven to 160°C and line 2 oven trays with baking paper.
  1. Using an electric mixer, beat the butter until light and fluffy.
  2. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
  3. Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.
  4. Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.
Orange Buttercream Filling
  1. Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.
  2. Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.
  3. Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.
Recipe Notes

IMG_6381-1

  • The filling is quite soft so if you prefer a harder texture and don't want to chill the cookies after it has been piped on add more icing sugar.
Share this Recipe
Powered byWP Ultimate Recipe

IMG_2040-1

I was on this Bailey’s kick, where I was searching for recipes on how to incorporate that lovely Bailey’s Irish Cream flavour. I found this recipe from Gimme Some Oven which looked amazing. These cookies are more like a cake or muffin in texture but taste great all the same.

Bailey’s Chocolate Cookie-Muffins (from Gimme Some Oven)
Makes: 50 cookies
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Passive Time: 2 hours

Ingredients
225g unsalted butter, softened
160g caster sugar
2 eggs
1 tsp vanilla extract
340g plain flour
60g unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
120ml Bailey’s Irish Cream
175g white chocolate chips

IMG_1951-1

Method
1. In a separate bowl, sift the plain flour, cocoa powder, baking soda and salt.

IMG_1953-1
2. Using an mixer, whisk the butter and sugar together until light and fluffy.

IMG_1955-1IMG_1957-1

3. Add in the eggs and vanilla extract until well combined.

IMG_1959-1

4. Then add in the Bailey’s one tablespoon at a time, mix until well incorporated.

IMG_1966-1IMG_1967-1
5. Add the dry ingredients and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.

IMG_1982-1IMG_1984-1
4. Preheat the oven at 175°C. Then scoop out balls of dough and place onto a lined baking tray. Bake for 8-10 minutes or until base is cooked through. Remove from the oven and allow to cool.

IMG_1986-1IMG_2001-1IMG_2031-1

Bailey's Chocolate Cookie-Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
These cookies or should I say cookie-muffins taste like a muffin but look like cookies. It has a nice fluffy cake like texture with lovely chocolate flavour.
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Bailey's Chocolate Cookie-Muffins
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
These cookies or should I say cookie-muffins taste like a muffin but look like cookies. It has a nice fluffy cake like texture with lovely chocolate flavour.
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Ingredients
  • 225g Unsalted ButterSoftened
  • 160g Caster Sugar
  • 2 Eggs
  • 1tsp Vanilla Extract
  • 340g Plain Flour
  • 60g Unsweetened Cocoa Powder
  • 1 1/4tsp Baking Soda
  • 1/4tsp Salt
  • 120ml Baileys Irish Cream
  • 175g White Chocolate Chips
Servings: Cookies
Units:
Instructions
  1. In a separate bowl, sift the plain flour, cocoa powder, baking soda and salt.
  2. Using an mixer, whisk the butter and sugar together until light and fluffy.
  3. Add in the eggs and vanilla extract until well combined.
  4. Then add in the Bailey's one tablespoon at a time, mix until all incorporated.
  5. Add the dry ingredients and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.
  6. Preheat the oven at 175°C. Then scoop out balls of dough and place onto a lined baking tray. Bake for 8-10 minutes or until base is cooked through. Remove from the oven and allow to cool.
Recipe Notes

IMG_2037-1

  • You can substitute the white chocolate chips with milk, dark, or even caramel!
Share this Recipe
Powered byWP Ultimate Recipe
Tagged with:
 

IMG_1702-1

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

IMG_1619-1

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.

IMG_1621-1
3. Chop the slivered almonds into small pieces and set aside.

IMG_1624-1
4. In a large bowl, sift in the icing sugar, plain flour, baking soda, baking powder, ground almonds and salt and mix together.

IMG_1629-1IMG_1633-1

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

IMG_1635-1IMG_1637-1
6. Mix in the chopped almonds until just combined.

IMG_1639-1IMG_1643-1
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.

IMG_1648-1
8. Bake in the oven for 10 to 12 minutes or until the bottom of the cookies are slightly golden and cooked through.

IMG_1654-1IMG_1728-1

Almond Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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

IMG_1706-1

  • The slivered almonds are optional but I love a bit of toasted chopped almonds in cookies
Share this Recipe
Powered byWP Ultimate Recipe

IMG_9801-1

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

IMG_9708-1

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.

IMG_9720-1IMG_9725-1
3. Place all the ingredients into a blender. Blend until well combined.

IMG_9730-1
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.

IMG_9739-1

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

IMG_9743-1IMG_9795-1

Peanut Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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

IMG_9819-1

  • 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.
Share this Recipe
Powered byWP Ultimate Recipe
Set your Twitter account name in your settings to use the TwitterBar Section.