Archive for cookies

Meringue Kisses



Mocha Meringue Kisses (recipe by Linda Ang – FB group member)
100 g eggwhites, room temperature
200 g caster sugar
1tsp vanilla extract
2 tsp espresso powder (I used coffee powder)
1tsp valrhona cocoa powder

Totally optional: Mix 1 tsp coffee powder and 1tsp cocoa powder with a little water to form a paste and use this to draw lines on the inside of the piping bag to create lines on the meringue kisses when piped.

Preheat oven to 200C. Middle rack.
Spread caster sugar in the baking tray thinly.
Put egg whites in the bowl of your stand mixer.
The moment your oven temperature reaches 200C, place your sugar in the oven and set timer for 7 minutes. Start beating the egg whites, using the lowest speed and gradually increasing. Once you reach soft peaks, beat at full speed. By the 7 minutes mark, you’ll get stiff peaks. Remove the sugar from the oven and lower the oven temperature to 93C (I set mine at 90C) and start spooning one tablespoon at a time into the meringue  until complete. Add vanilla extract and continue to beat for 1 more minute, using full speed. Meringue should be smooth by now. If still feels gritty from undissolved sugar, continue to beat for 1 more minutes.

Sift in coffee and cocoa powder and mix gently with a spatula until fully incorporated. Transfer meringue into prepared piping bag and pipe meringue kisses on to lined trays.

Bake your meringue 93C (90C for me) for 1.5 to 2 hours. I baked mine for 2 hours and managed to get crunchy meringue kisses. If you prefer soft centred kisses, bake for only 1 hr. However, I would not advice on this as in our humid weather, the kisses are likely to turn sticky pretty quick if not entirely dry.

Remove the meringue kisses from oven and immediately peel it off the trays and into air tight containers. Do not allow the kisses to sit too long in humid weather or they will turn sticky.



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Greenpeas Cookie II


Greenpeas Cookies

Adapted according to the amount of greenpea powder that I have left from Guai Shu Shu’s Recipe

185g of green pea (preferably without coating) or green pea powder
138g of plain flour
138g of peanut oil or other cooking oil
100g of icing sugar
46g of corn starch or potatoes starch (46g)
1/2 tsp salt



Preheat oven to 170C. Centre rack.

1. Measure out all dry ingredients and sift it together into a large mixing bowl.
2. Add the oil into the flour mixture and mix until well combined.
3. Measure about 8g and shape into balls and place on baking sheet.
4. Poke a whole into the middle of the balls with the thicker end of a chopstick and apply egg wash.
5. Bake at 170C for 20 minutes or until golden.

Store in an air tight container once cooled.



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Coffee Bean Cookies


Coffee Bean Cookies
(Yield about 100 beans)

Ingredients :

110g Butter (unsalted)
50g Icing sugar
pinch of salt

3g coffee powder
10g Cocoa powder
100g All purpose flour
80g potato starch


1. Beat slightly softened butter with icing sugar until soft and smooth, about 1 minute. Do not over beat or your cookies will spread too much.
2. Add sifted flours/coffee/cocoa powder and salt and mix evenly to form a smooth dough.
3. Divide the dough into 4g each, roll them into oval shapes and with a plastic knife/cutter, make a slit in the middle of the cookie to resemble coffee beans.
4. Bake in a preheated oven at 150C about 20-30 minutes or until cooked.
5. Store the cookies into the air-tight container once they are cooled.


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Jenny Butter Cookies Copycat

This is the original recipe without the matcha, using Pamplie salted butter thus salt is omitted from the ingredients list too. Awesomeness!

img_3699This version is copycatted from Ms Tam Chiak😛

200g butter (I used La Belle unsalted)
50g icing sugar, sifted
50g plain flour
100g wheat flour (or top flour) [I used low protein flour or superfine flour]
50g corn flour
5g matcha powder
1/2 tsp fine salt



Preheat oven to 160C.

Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy.

Sift plain flour, superfine flour, salt, matcha and corn flour twice.

Add flours all at once into the creamed butter and using low speed, mix until a soft dough is formed.  Do not over mix or the dough would be too soft and you will end up with flat cookies!

Put the dough into a piping bag with a piping nozzle and pipe directly on to the baking sheet lined with baking paper or silicon mat.

Bake for 30 minutes or until the cookies turn light golden brown at the bottom.

Leave it to cool on a cooling rack before storing them in air-tight container.




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Salted Eggs Cookies

img_2326Salted Eggs Cookies

Adapted from Baking Tai Tai

If you can’t find the salted egg yolk powder, please refer to this post using the mashed salted egg yolks


120g of unsalted Butter (softened) – initially use 100g but find the dough too dry so rub in another 20g.
50g castor sugar
180g plain flour
50g salted eggs powder
1/4 tsp salt

1 egg yolk for glaze
some sesame seeds to sprinkle on the top


Preheat oven to 160C. Sift flour, salt and salted egg powder together.
1. Cream 100g butter with sugar with a hand held mixer until pale and creamy.
2. Add in the sifted ingredients and mix with a spatula until a dough form. If dough is too dry, rub in some soft butter (20g) to form a soft dough.
3. Roll out and cut with a cutter.
4. Egg wash and sprinkle some sesame seeds over the top.
5. Bake at 160C for 20 minutes, turning the tray half way through for even browning.
6. Remove and cool completely before storing in an air tight container.


Notice:~ Just to inform that I have created a new group on Facebook as I am phasing out my blog posts because I have limited space left! So if you do not see anymore activities here, please head on over to that group to search for recipes which would be easy to find in the FILES folder (located on the top of the page) or in Albums.

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Copycat Butter Cookies


Copycat Butter Cookies
largely adapted from Zoe of Bake for Happy Kids


100g salted butter, preferably the canned kind (I used french butter Elle)
30g icing sugar
85g bread flour (recommended with 12.5% protein)
15g corn flour
1 tsp vanilla extract (my addition)

The way I did mine using my Kenwood stand mixer:

1. Beat slightly softened but still cold butter with icing sugar for 1 minutes on medium speed. Add in vanilla extract half way through.
2. Add in sifted flours all at once and beat on low until fully incorporated (about 30 seconds).
3. Remove mixing bowl and use a spatula to mix batter until smooth.
4. Transfer to piping bag fixed with star nozzle and pipe out cookies.
5. Bake at 160C on middle rack until cookies are no longer shiny before reducing temperature to 140C and continue baking until golden brown. Mine cookies too about 30 minutes to bake.



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Purple Yam Butter Cookies



Purple Yam Butter Cookies


250g butter, take out and leave it to thaw at room temperature while you prepare the rest of the ingredients
195g Potato Starch
20g Purple Yam Powder
150g All Purpose Flour
70g Icing Sugar
1 tsp vanilla extract


Use a stand mixer to cream butter and icing sugar until creamy (about 2 minutes at medium speed-Kenwood mixer speed 4) before adding vanilla and salt, beat a few seconds then add the sifted flours and mix about a minutes with mixer on lower speed before switching to spatula mixed until dough is evenly combined.

Transfer some dough into piping bag fitted with piping nozzle and pipe out cookies on to baking sheet.

Baked at 145C for 40 minutes or according to your preference on the color of your cookies.

These cookies are easy to handle without leaving much crumbs, yet melt in mouth and crispy at the same time. Not to mention, the colour is beautiful!






Have a piece, it melts in your mouth…:D

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