Almond Butter CookiesRate this recipe|Add to My Recipebook|Add to My Shopping List|Add to My Meal Planner|Email|Print|Share

By Amy Beh

Ingredientso 175g buttero 85g castor sugaro ½ tsp vanilla essenceo 200g plain flouro ½ tsp baking powdero 35g milk powdero 40g ground almonds

Glazeo 1 tbsp egg whiteo 30g almond nips

MethodLightly grease baking trays with butter and preheat oven to 170°C.

Beat butter, sugar and essence with an electric mixer until creamy. Sift in flour and baking powder. Add milk powder and ground almonds to mix.

Place dough in between two plastic sheets and roll out to 0.4cm thickness. Cut into 4cm rounds with a fluted ring cutter. Lightly brush the rings with beaten egg white. Sprinkle sparingly with almond nibs.

Bake cookies for 15-16 minutes or until golden. Leave the cookies to cool completely on a wire rack before storing in airtight containers.

Loong Peng (Dragon Cookies)Rate this recipe|Add to My Recipebook|Add to My Shopping List|Add to My Meal Planner|Email|Print|Share

By Amy Beh

Ingredientso 125g buttero 120g icing sugaro 3 egg yolkso 1/2 tsp vanilla essenceo 1 egg white, beaten

Sift together:o 350g corn flouro l tbsp milk powdero 50g flour

MethodCREAM butter and icing sugar till light and fluffy. Add egg yolks and vanilla essence. Fold in sifted flour and mix until a soft dough is formed.

Put dough into a cookie press and press out dragon shapes. Dot the eyes red then bake in a preheated oven at 180 ºC for 20 minutes or till light brown in colour.

Rosette CookiesRate this recipe|Add to My Recipebook|Add to My Shopping List|Add to My Meal Planner|Email|Print|Share

By AMY BEH

Prep

 Less than half hour | 

Cook

 Less than half hour

Ingredientso 270g plain flouro 75g custard powdero 1/4 tsp baking powdero 175g buttero 170g icing sugaro 1 large eggo 1/4 tsp vanilla essenceo A few whole almonds, halved

MethodPreheat oven to 175°C and lightly grease two baking trays. Sift together the plain flour, custard powder and baking powder.

Cream butter and icing sugar until light. Add egg and essence and continue to beat until creamy and fluffy. Stir in sifted dry ingredients and mix until well combined.

Remove the mixture from the mixing bowl and place into a piping bag with a star nozzle fitted to it. Pipe star rosettes onto prepared baking trays.

Place a halved piece of almond on top of each rosette. Bake in preheated oven for 15-20 minutes or until golden brown.

Oat CookiesRate this recipe|Add to My Recipebook|Add to My Shopping List|Add to My Meal Planner|Email|Print|Share

By Amy Beh

Ingredientso 200g buttero 160g castor sugaro 1 tsp vanilla essenceo 2 egg yolkso 170g plain flouro 50g corn flouro 1 tbsp rice flouro 1/2 tsp baking powdero 100g Quaker oatso 50g ground almondso Some heart-shaped sprinkle icing bits for decoration

MethodLightly grease baking trays and preheat oven to 180°C.

Cream butter, sugar, essence and egg yolks until creamy. Sift in flour, corn flour, rice flour and baking powder. Stir in oats and ground almonds.

Turn out dough into a basin and mix well. Roll out dough mixture, a little at a time, in between two plastic sheets to about 1/3cm thickness.

Use a heart-shaped cookie cutter to stamp out the biscuits. Place on prepared tray and brush lightly with beaten egg white. Press some heartshaped sprinkle icing bits over and bake in preheated oven for 12?15 minutes or until golden. Remove and cool on wire racks before storing in airtight containers.

Anzac CookiesRate this recipe|Add to My Recipebook|Add to My Shopping List|Add to My Meal Planner|Email|Print|Share

By Amy Beh

Ingredientso 120g plain flouro 80g rolled oatso 110g soft brown sugaro 60g desiccated coconuto 150g buttero 2 tbsp golden syrupo 1½ tsp bicarbonate of sodao 2 tbsp boiling water

MethodPreheat oven at 170°C and line baking trays with non-stick parchment paper. Sift flour into a mixing bowl. Add in oats, sugar and desiccated coconut to mix.

Place butter and golden syrup in a saucepan over low heat, stirring occasionally until butter melts. In the meantime combine bicarbonate of soda and boiling water in a small jug.

Bring the melted butter mixture away from the heat and stir in bicarbonate of soda. Stir well to combine. Pour this mixture into the flour and oat mixture. Mix well to combine.

Roll tablespoons of mixture into small balls and place on prepared trays. Allow enough space in between the cookies to expand. Bake for 12-15 minutes or until golden brown.

The cookies will still be slightly soft after baking. Leave on the trays for 10-15 minutes, then transfer onto wire racks to cool completely before storing in airtight jars.