Cookies

Ginger Cookies

Ingrediants:

(Dry Ingrediants)

1 tbsp ground almond

130g plain flour

1/4 tsp baking Soda

1/8 tsp salt

(B)

65g Butter

50g Sugar

(Wet Ingrediants)

1 tbsp grated ginger

1 egg york

Method of cooking :
Sift Dry Ingrediants 3 times into a mixing bowl . Beat sugar and egg until fluffy then add in egg york and granted ginger into a stiff dough.
Roll dough between 2 sheets of grease paper or plastic, cut into ginger boy or your favourite cookies shape. Bake in preheat oven at 180'c for about 15 min.


Rosette Cookies

Ingrediants:

(Dry Ingrediants)

50g Custard Powder

60g flour

1/2 tsp Baking Powder

(B)

50g Butter

50g Sugar

(C)

1 tsp Vanilla

1 egg york

Method of cooking :

Beat (B) till light and then add in egg and vanilla. Stir well and add in Dry Ingrediants which you 

have sift 3 times in advance. Put mixture into a piping bag with fluted tube. Pipe mixture into

a small Rose shape and Bake in a preheat oven at 170'c for about 20 mins.

Chocolate Almond Cookies

Ingredients:

(A)

100g butter

80g sugar

(B)

1 egg york

(C)

170g plain flour

10g cocoa powder

1/8tsp baking soda

(D)

25g almond flake 

Method of cooking:

1-Cream sugar, butter until light and smooth (make sure beat until very white) then put egg york

2-Sift the (C) 3 times and put into cream sugar and butter and egg york and almond flake to make a soft dough.

3-Make it a small ball and bake in preheat oven at 180'c for about 15-20mins

Grissini

Ingredients:
125g high flour
1/2 tbsp yeast
1tsp sugar
1/2 tsp salt
70ml water
1tbsp olive oil

Method of cooking:
mix the yeast and sugar and high flour salt and water then knead until the it become dough. put olive oil and knead again until form and rise to double size. Turn the dough onto the flavored work surface. Roll out the dough and cut into strips and bake into preheat oven 180'c for 17-20mins













Let Try Matha Steward Chocolate Chips Cookies Recipe today!!

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.