These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year. I've bookmarked this since last year and only had the time to make them now. I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these. Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.
Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)
250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…
This Black Russian Cake gets its name from the famous cocktail made with Vodka and Kahlua, a coffee flavoured liqueur. As with most liqueur soaked cakes, this cake is very moist and delicious. Although I modified the recipe a bit, as in cutting down the sugar and the cocoa, the cake was incredibly good and the coffee liqueur gave it a rich and unique flavour. The cake tasted much better upon 'maturity', the next day. A keeper recipe for sure!
Recipe for Black Russian Bundt Cake ~ 尔罗斯黑蛋糕 (adapted from 'here' with modification)
7 oz plain flour2.1/2 oz cornflour1.1/2 oz milk powder4 Tbsp cocoa powder (reduced from 6 Tbsp)1 Tbsp baking powder1/4 tsp salt9.1/2 oz caster sugar (reduced from 14 oz)2 oz butter3/4 cup + 2 Tbsp vegetable oil3/4 cup milk1 Tbsp vanilla4 large eggs1/4 cup Vodka (I substituted with water)1/3 cup Kahlua1/4 cup Kahlua to drizzleMethod
Grease a 10 cup Bundt cake pan, dust with some cocoa powder, set aside.Sift flour, cornflou…
Today I'm sharing with you a two flavoured muffin and undoubtedly coffee and chocolate is a perfect match. To give more oomph to these muffins I added in some chocolate bits and these mufins are best served on the day of baking.
Recipe for Mocha Muffins ~ 咖啡满芬 (adapted from 'here' with modifications)
Ingredients 1/2 cup Buttermilk2 eggs1/2 cup oil1/4 cup black coffee1 tsp vanilla225 gm plain flour10 gm unsweetened cocoa powder120 gm brown sugar1/2 tsp baking powder1 tsp bicarbonate of sodaa pinch of salt100 gm coarsely chopped lightly roasted walnuts100 gm dark choc bitsMethod Sift or whisk flour with cocoa powder, salt, baking powder and bicarbonate of soda. Mix in the brown sugar and chopped nuts.With a hand whisk eggs, buttermilk, oil, coffee and vanilla.With a spatula, fold the wet ingredients into the dry ingredients. Add in the choc bits. Fold till just combined.Using an ice cream scoop, scoop the batter into the paper lined muffin cups and bake in a preheated ov…
Pineapple Tarts are available throughout the year in Malaysia and Singapore but they are most sought after and popular during the Lunar Chinese New Year. They are a common sight in most Chinese households because it's symbolic to have Pineapple Tarts during this time of the year. 'Wong lai' in Cantonese and 'Ong lai' in Hokkien phonetically sounds like 'good luck comes'. Hence, eating this cookie will thus bring forth good luck and prosperity.
This is not the melt-in-the-mouth type of pastry, it's crisp when fresh and will stay good even after being kept for some time. You can also view my other recipes on Nastar and closed Pineapple Tarts from 'here' and 'here'.