Easter Biscuits

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Jumbo Snickers Cookies

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Twinkle Star Cookies

Easter Walnut Biscuits

Don't be mistaken that that Easter Walnut Biscuits are meant for Easter Day only. These biscuits are awesomely crunchy and crispy as they are packed with chopped walnuts and raisins for those who love crunchy and chewy bites.

Have you tried Sugee cookies? Easter Walnut biscuits are similar to Sugee Cookies, the dough isn't too soft, uses less oil and sugar and do not break apart easily. You may noticed that these biscuits are coated with icing sugar on top because the amount of sugar used in this recipe is 55g only. 

Hence, these Easter Walnut Biscuits are suitable for those weight watchers . You can substitute the oil with butter but make sure that the butter are melted in the wok before mixing into the batter. 

I usually make these Easter Walnut Biscuits whenever I am free from blogging time. Best for tea time and any occasion such as Christmas Day where your guests might pop in for a gathering. 

Get the recipe here

How to Bake Coffee Walnut Cookie

I love coffee very much. Could not miss a cup a single day. Besides drinking coffee as a beverage, coffee can be used in making cookies, cakes and puddings too.

In the beginning, I thought that by adding coffee into cookies, it will taste bitter or ruin the whole batter. To my amazement, it taste delicious! I guess it is due to the butter and vanilla which well blended with the coffee flavor, eventhough I used 3-in-1 coffee powder instead of the original ones. Imagine the coffee fragrant lingers in the cookies and the mixture of walnuts gives out the crunchiness, better than normal groundnuts.

This recipe resembles chocolate chips cookie that has the soft texture, crunchy to bite, crispy on the edges and easily melt in your mouth.

Coffee Walnut cookie goes well with coffee or tea during teatime. I am sure your kids will fall for these cookies because my kids are asking for more!

How to Make Coffee Walnut Cookie

Preparation time takes around 10 minutes. All you need to do is , in a BIG bowl, pour in all the ingredients except the walnuts and coffee powder. Ensure that you have sifted all the dry ingredients before. Beat them up consistently until the batter becomes soft and creamy. Then add in the walnuts, coffee powder and blend well. Quick and easy , isn't it?

Baking time takes 15 to 20 minutes per tray. Therefore, it depends on how much batter you could put on the baking tray. If each tray makes 8 cookies, you will need to bake 4 to 5 times to finish up the whole batter.

Coffee Walnut Cookie recipe

3-in-1 coffee powder, butter

walnut, egg yolk

Ingredients:

• 225g plain flour sifted
• 225g butter
• 150g icing sugar sifted
• 1 egg yolk
• 1 tsp vanilla essence
• 150g chopped walnuts
• 2 tbs medium ground coffee / coffee powder
• 115g walnuts cut into pieces ( for decoration )

Method:

Step 1

• Preheat oven at 180C. Line the cookie tray with greased baking sheet.
• In a big bowl, sift flour, add butter, icing sugar, egg yolk and vanilla essence all together.
• Mix them well until batter becomes soft and creamy.

Step 2

• Add in chopped walnuts and coffee powder.
• Mix them with your hands.

Step 3

• Place heaped teaspoonful of batter on prepared baking sheets.
• Flatten lightly and decorate with walnuts pieces.
• Bake in the oven for 15-20min.

TIPS:

• When the cookies are starting to change color to brownish with crispy edges, use a spoon to touch the tenderness of the top cookie.
• If it is too soft, bake for another 2min.
• If it is semi-soft, you can turn off the oven now.
• Allow the cookies to cool off on baking tray because the cookies will harden by themselves.

My Recommendations:

Do you like walnuts? I am crazy over Walnut Cookies. Try it out. You won't regret!

ORANGE COOKIE

Last week, I bought a packet of fresh oranges from a nearby hypermarket. It was a best value sale for the day. However, my family couldn't finish all 10 of them because some were sour. Already squeeze 3 orange juice and had to add honey to disperse the sourness. My kid's face cringe at the first taste. There were 4 oranges left in the fridge. I am not good in baking cakes so decided to go ahead with cookies instead. I saw a simple orange recipe at umami.typepad.com which looks rather different from mine. I find that this is the best crunchy cookie I have ever baked! Really taste similar to orange cake. When I had the first bite, they taste extremely crispy, crunchy and the texture was perfectly well-done. My daughter and I finished all 40 pieces of them the next day. The next time, I will add in some chocolate chips and change the flavor to lemon instead.

By the way, I did not have the orange oil, still, they taste delicious !! If you have almond nibs, sprinkle on them before baking.

Note:

Once you have grated the orange rind, use on the same day. Do not refridge overnight because the color changes to brownish and taste sour. Same goes with the squeezed orange juice.

Orange rind and grate them with a grater

Grated orange rind and remember to use FRESH ORANGES !!

Here's the recipe:-

Ingredients

115g butter

150g castor sugar / icing sugar

2 egg yolk

1 tbsp orange juice

2 orange rind-grated

200g flour

1 tsp baking powder

1/2 tsp orange oil ( optional )

For Glazing:

1 egg- beaten

Method:

1. In a big bowl, sift sugar. Cream butter and sugar until light and fluffy.

2. Add in egg yolks, orange juice and rind. Stir until all well combined.

3. In another bowl, sift flour and baking powder together.

Add the flour into butter mixture.

4. Add in chopped raisins and mix well until it form a soft dough.

Chill in fridge for 2 hours.

5. Roll spoonful of it into lime balls and place on greased baking sheet.

Flatten with back of a fork.

6. Glaze with beaten egg.

Bake at 180C for 20 min or until golden brown.

Bottom of the cookies should be brownish which indicates crispy.

PANDAN COOKIES

Pandan leaves or Screwpine leaves

Seriously speaking, my family love pandan jellies very much. However, I have never heard of Pandan Cookies before until I stumbled upon a recipe book which provide various of New Year cookies by Alan Ooi. Thought that I might as well give it a try since my garden has bountiful of pandan leaves which kept growing non-stop. In English, Pandan is called "Screwpine Leaves". Some supermarket and wet market sells them in bunches. Otheriwse, look around your neighbours outside garden and you might be lucky enough to stumble upon these pandan leaves. By the way, you can use pandan essence or squeeze the juice from original pandan leaves if you have them. Just cut 8 pieces of pandan leaves into 3-4 inch length, put them into a juice blender with 3 tablespoon of plain water and blend them. Use a strainer to collect the pandan juice. If you don't like dessicated coconut, leave them out or replace them with oats, crush cornflakes or chocolate chips instead. The original recipe uses dessicated coconut and they taste delicious since I love coconut too. Enjoy !!

I used squeeze out pandan juice so the cookies doesn't look so greenish

( Recipe adapted from New Year Cookies by Alan Ooi )

Ingredients

140g butter

70g icing sugar

1/2 of an egg

1/2 tsp pandan essence or original pandan juice squeezed out

170g plain flour

1 tbsp cornflour

1/4 tsp baking powder

Decoration:

50g dessicated coconut

Some red cherries-diced

Step-by-step method:-

Step 1.

Prepare all the ingredients and preheat the oven at 160C.

Step 2.

Beat butter and sugar in a mixer until fluffy and creamy.

Step 3.

Pour in egg and pandan essence. Beat lightly . Add in flour, cornflour and baking powder. Mix well until it form a soft dough.

Step 4.

Roll the dough into marble size balls. Lightly press the balls and coat them with dessicated coconut. Press a red cherry in the middle of the each cookie.

Step 5.

Put them into lined baking tray. Bake at 160C for 15 minutes or until lightly browned. Cool the cookies before storing them in airtight containers.

Makes approximately 50 pieces

EASTER BISCUIT

EASTER BISCUIT

( Butterless)

This biscuit does not require any butter. Instead, it uses sunflower oil which is healthy and suitable for weight watchers. I find that the biscuit is a little bit hard and not crunchy. The interior is not crumbly at all. I would suggest adding half shortening instead of using all oil. Your could add cornflour or custard to make it crunchy.

INGREDIENTS

55g chopped walnuts

115ml sunflower oil

55g caster sugar

25g chopped raisins

1 egg-beaten

175g plain flour - sieve

1tsp baking powder- sieve

1/4 tsp vanilla essence

METHOD

1. Grease baking sheet.
2. In a bowl, mix walnut, oil, sugar. raisin and egg together.
3. Stir in flour and baking powder.
4. Add in vanilla essence.
5. Knead into a firm paste, add flour if necessary.
6. Roll out mixture into small size balls.
7. Flatten with finger or fork.
8. Bake 10-15min at 170C or until golden browned.
9. Makes 14-20pcs depending on the size.

WALNUT COOKIE

WALNUT COOKIE

(makes 60pcs)

INGREDIENTS:

180g butter

100g sugar

1 egg

170g SR Flour

1/2 tsp spice powder

30g chocolate chips

70g walnut chopped and roast ( leave some for decoration)

60g desiccated coconut

METHOD:

1. Mix butter and sugar until creamy.
2. Add in egg. Mix well.
3. Sift SR Flour and spice powder in another bowl.
4. Add to creamy mixture.
5. Add in chocolate chips, walnut and desiccated coconut. Mix again.
6. Drop by round 1 tsp, 2inch apart onto grease baking sheet.
7. Decorate with chopped walnut.
8. Bake 180C for 10-15min.

SUGEE COOKIE ( Olive Oil )

SUGEE COOKIE * OLIVE OIL*

This cookie is easy to bake and really melt in your mouth. Sweet and smells like butter. Makes roughly 48pcs.

Ingredients

170g plain flour

60g icing sugar

1/2tsp baking powder

1tsp vanilla essence

80g olive oil or corn oil

12 muffin cups

some chocolate chips for decorations

Method

1. Sieve plain flour,icing sugar,baking powder in a big bowl.
2. Add vanilla essence,olive/corn oil into the flour mixture.
3. Use fork to stir. Mix well. You can use hand to knead them.
4. A soft dough is formed. Knead a few times.
5. Spoon a tiny ball with teaspoon.
6. Add 1pc chocolate chips in the middle.
7. Press lightly into ungrease muffin cups.
8. Bake 170 C , 15-20min, or gas mark "medium" or number "2"

Note:

Don't grease your muffin cups. You will get burnt bottom cookies.