Crunch Time

Get bak­ing with your kids this school break – th­ese cre­ative cook­ies are as fun to bake as they are to eat!

Simply Her (Singapore) - - Home & Food From The Oven - By Zenn Eng, owner of Cake Spade


Makes 20 IN­GRE­DI­ENTS 240g cake flour tsp bak­ing pow­der 180g un­salted but­ter 120g caster su­gar 60g ic­ing su­gar tsp salt 1 egg 1 tsp vanilla ex­tract For the frost­ing: 240g ic­ing su­gar 60ml le­mon juice or wa­ter 30ml corn syrup 1 tsp vanilla ex­tract Food colour­ing DI­REC­TIONS 1 Sift the flour and bak­ing pow­der, and set aside. 2 Cream the but­ter and sug­ars un­til light and fluffy. Blend in the salt, egg and vanilla ex­tract. Add the flour mix­ture and beat un­til com­bined. 3 Wrap the dough in cling wrap and chill for 1-2 hours, un­til firm. 4 Work­ing with half the dough (keep the other half chilled), roll to 3mm thick on a lightly floured sur­face. Us­ing a 3cm cookie cut­ter, cut out the cook­ies and trans­fer to greased bak­ing trays. Take the re­main­ing dough out of the fridge and re­peat the steps. 5 Bake in a pre­heated 160 deg C oven for 10-12 min un­til pale golden. Re­move the tray and leave to rest for 1min, then trans­fer the cook­ies to wire racks to cool. 6 In an elec­tric mixer with a pad­dle at­tach­ment, com­bine the in­gre­di­ents for the frost­ing, ex­cept the food colour­ing. Blend on low speed un­til the su­gar dis­solves and the frost­ing is smooth. Blend in a drop of food colour­ing at a time un­til you get your de­sired in­ten­sity. 7 Trans­fer the frost­ing into pip­ing bags and pipe it onto the cooled cook­ies.

To make Nutella cook­ies, cream 100g of Nutella to­gether with the but­ter and sug­ars.

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