Skip to main content

Cherry Choc-Chip Cookies ~ CNY 2013


These Cherry Choc-Chip cookies are light and slightly chewy.  The choc chips melt in the mouth and the sweet aroma fills the house.  Kids may find the little dots of red from the cherries too tempting to resist, just right for the coming Chnese New Year!





Recipe for Cherry Choc-Chip Cookies

    Ingredients
    • 125 gm Butter or Margarine
    • 100 gm  caster sugar
    • 50 gm Brown sugar
    • 1 egg
    • 200 gm self-raising flour
    • 70 gm red cherries, chopped
    • 70 gm white choc-chips
    • 70 gm choc chips
    • Pinch of salt
    Method
    1. Sift the self-raising flour with salt, set aside.
    2. Cream butter with sugar till creamy.  Add in the egg.
    3. Fold in sifted flour.  Add in the choc chips and chopped cherries, mix well.
    4. Cover the dough and let rest in the fridge for about 1/2 an hour.
    5. Drop 2 level teaspoonfuls onto a parchment lined baking tray.
    6. Bake in a preheated oven @ 180 deg. C for 10 to 12 mins.
    7. Cool on tray for 5 mins. before removing them onto a wire rack to cool completely.
    8. Store cookies in an air-tight container.
    9. Yield :  78 Cookies 
 Note :  If you prefer the cookies to be crunchy, bake them a little longer, say for 15 mins.


 I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover


Comments

  1. I need to bake myself some cookies too. These are delicious with the combo of chocolate and cherry.

    ReplyDelete
  2. I love chewy cookies and the little red dots also represent good luck - 'hong wun tong dau' - :D

    ReplyDelete
    Replies
    1. Hey, you're right, Ann. I never thought of that!

      Delete
  3. Cherries with chocolate in cookies. Oh how sweet that sounds and looks!

    ReplyDelete
  4. Hi Cheah, nice cookies with chocolaty flavours. Have tried this. KIV for 2014..........

    ReplyDelete
  5. Hi Cheah,

    I can imagine your CNY will be always fully filled
    with these yummy goodies. These cookies are no exception.

    Zoe

    ReplyDelete
    Replies
    1. It's the norm in every Chinese household. I believe that you have also made a lot of goodies to usher in the Year of the Snake.

      Delete
  6. Adding the red cherries is brilliant. I wish I have some with my coffee right now:D

    ReplyDelete
    Replies
    1. Thank you, QP. I can send them to you via Pos Laju :))

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...

Korean Honey Citron Tea (柚子茶 ) Muffins

  I added a few tablespoonfuls of Korean Honey Citron Tea or Yuzu marmalade to a basic muffin recipe and the muffins were delicious. They were soft, nice, not crumbly with a bit of tangy taste of the Yuzu, well accompanied with a cup of piping hot coffee or tea. These muffins taste best when eaten warm.   A few teaspoonfuls of the marmalade mixed with water can be turned into a hot or cold drink to soothe the throat especially if there's a first sign of a cough. Korean Honey Citron Tea (柚子茶 ) Muffins     Ingredients 220 gm plain flour 70 gm caster sugar 2 tsp baking powder 5 Tbsp honey citron tea (Yuzu tea) marmalade 1 'L'egg 160 gm plain yoghurt 80 gm vegetable oil 1/4 tsp vanilla a pinch of salt Method Sift flour, baking powder and salt, set aside. Beat egg with oil, add in sugar, beat well.  Then add in the yoghurt followed by the Yuzu marmalade.  Beat till well incorporated. Pour the wet ingredients into the dry ingredients.  Mix till jus...