Sunday, 12 November 2006

Weekend Baking Session # 26

After such a long gap, I am so glad that I could continue with our Weekend Baking Session. Besides the traditional delicacies, Malaysians and Singaporeans bake cookies for their respective festivals. Therefore, I would like to share a cookie, one of my favourite, which I baked for Deepavali. Despite not feeling well, I still fought with myself to bake them. Though I could not bring the Deepavali spirit that we experience back home, I wanted to create a different environment than any other day.

This is a slightly different kind of cookie. Icebox cookie also known as refrigerator cookie is a type of cookie that is made by forming the dough into a log or a rectangle or a cylindrical block and chilling until firm, for 12 or more hours. This stiffens the dough, making them easier to slice them into rounds or squares. After they have been sliced, the cookie dough is then baked in a moderate oven. When baked, icebox cookies are buttery and usually thin and crispy, showing off a bit of a chew inside, especially when just baked.

Icebox cookies are a great prepare-ahead-of-time dough because it can be refrigerated for 3 days or frozen for a month or so. Then, cookies can be cut and baked at any time, even if directly from the freezer.

We could use any dried fruits for this cookie. I have used a combo of dried cranberries, raisins, candied pineapples, dried apricot and glazed cherries in this cookie. I have also used desiccated coconut as a main ingredient to create a light and crispy texture.

Tutti-Frutti Cookies

What do we need:

1 cup plain flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
1 egg
1 cup desiccated coconut
1 cup mixed dried fruits

How do we do it:

Sift together flour, baking powder, and salt. Set aside.

Beat together butter and sugar until light and fluffy. Add the egg and beat again. Stir in flour mixture, coconut and mixed fruits. Mix until dough forms.

Divide the dough into 2 portions. Shape into rolls and wrap them in wax paper or cling film. Refrigerate for at least 4 hours or overnight.

Slice the dough logs into thin slices with a serrated knife. Bake them at 175° C for 10 to 12 minutes or until pale golden.

Remove and let cool on wire rack.

Thursday, 9 November 2006

I'm Back!!!!

Hello everybody, here I am back to the action. I am terribly sorry for keeping very quiet for nearly 3 months. The reason was that I was not feeling very well. Thank you very much to all of you out there throughout the world that showed their concern to me. I appreciate all your comments and e-mails. Tremendously sorry that I could not reply them.

Now, back to present. As a comeback gift, I would like to share a very simple, aromatic and ever smiling goodie with all.

Steamed Rose Sponge Cupcake

What do we need:

1 cup plain flour
1/3 cup sugar
1/3 cup fizzy or soda water
1 egg
2 tbsp rose syrup
1 tsp sponge cake stabilizer (optional)

How do we do it:

Mix all the ingredients together. Beat until it becomes a frothy mixture and doubles in volume. Spoon the batter into paper cups until 2/3 full. Steam on high for 10 minutes.

Cool completely before serving.

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