Savoury snack

The Star Malaysia - Star2 - - FOOD - Khati­jah –

10 dried chill­ies, rinsed 2 cloves gar­lic, smashed 5cm cin­na­mon stick 125ml white vine­gar 1 tsp salt Com­bine vine­gar, salt and cin­na­mon stick in a non­stick saucepan. Bring to the boil.

Add pineap­ple, gin­ger, sugar, dried chill­ies and gar­lic. Sim­mer un­til chut­ney reaches a thick con­sis­tency. Stir oc­ca­sion­ally to pre­vent con­tents stick­ing to the base of the saucepan.

Cool and store in a glass jar or bot­tle. Can you share with me a recipe for ginger­bread cookie?

With plea­sure.

Ginger­bread Cookie

120g but­ter 110g cas­tor sugar 1 tsp honey 270g plain flour 1-2 tsp ground gin­ger pow­der A pinch of cin­na­mon pow­der Beat but­ter and sugar un­til light and creamy. Sift in flour, gin­ger and cin­na­mon pow­der. Stir in honey to mix into a dough.

Roll out dough on a lightly floured table­top and cut into de­sired shapes with a cookie cut­ter.

Bake in pre­heated 175°C oven for 10-15 min­utes or un­til golden. Re­move onto a wire rack to cool com­pletely be­fore stor­ing in air­tight con­tain­ers.

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