Monday, January 20, 2014

Milky Teething Sticks and Cranberry Butter Cookies

 2 cookies done!
 milky teething sticks
 cranberry butter cookies

Sorry for the low quality pictures again. Since this is for CNY, so I better post it quickly. :)
Phin Zhe will have these two cookies for CNY. Emm...I figure out I won't have time to make more. :D
I used very minimum sugar for these recipes, so there is no need to reduce further.

Milky Teething Sticks
40g melted unsalted butter
25g castor sugar(I used ground brown sugar)
1 medium egg
175g unbleached flour(sifted)
2 tbsp milk powder

1.  Mix flour and milk powder together. Set aside.
2. Beat the butter and sugar with a manual whisk until sugar dissolved.
3. Add in egg and beat until mix well.
4. Fold in flour mixture to the egg mixture. Mix well.
5. Place on a pastry mat, knead for a while.
6. Put into a pastry bag, roll into a flat piece.
7. Place in fridge for 30 minutes.
8. Cut into sticks and place on baking tray with parchment paper.
9. I brushed the sticks with some egg yolk for nicer color, but that is not a must.
10. Bake in preheated oven at 160'c for 10 to 15 minutes.

Notes: If you want it to be more milky, you can add 1-2 tbsp condensed milk. I omitted that because I want to keep as simple as possible for my boy. And if you are feeding a smaller babies, please reduce the baking temperature(eg 140'c). In that case, you get a soft texture, not crunchy type.

Cranberry Butter Cookies
75g unsalted butter
35g castor sugar(I used ground brown sugar)
150g unbleached low protein flour(sifted)
22g corn starch/potato starch
30g dried cranberry
40g egg
1/4tsp baking powder(optional)

1. Mix flour, starch and baking powder together. Set aside.
2. Beat butter and sugar until fluffy.
3. Add in egg and beat until creamy.
4. Fold in flour mixture.
5. Mix in cranberry.
6. Form the dough into a rectangular cuboid shape.
7. Keep in fridge for more than 4 hours.
8. Cut into 5cm thickness and place on baking tray with parchment paper.
9. Bake in preheated oven at 175'c for 15 to 20 minutes.

Monday, January 6, 2014

German cookies

A very famous chinese new year cookies among Malaysia and Singapore bloggers since year 2011. It took me 4 years to try out the recipe. lol.

125g unsalted butter
40g powdered brown sugar(I reduced to 30g)
80g unbleached flour(sifted)
125g potato starch

1. Beat butter and brown sugar until creamy and pale in color.
2. Add in flour and potato starch. Mix well.
3. Lay parchement paper on baking tray.
4. Form small balls(about 6g each) and place on parchment paper.
5. Use the back of a fork to press on each of the balls.
Tips: After each press, dip the fork in water. This will avoid the dough to stick on the fork.
6. Bake at preheated oven at 170'c for 15 minutes.

Even though I have reduced the sugar, but I still feel that the butter content and sugar is a bit on the high side for toddlers. Luckily my son prefer the flaxseed crackers. He said it is pancake. :p

Flaxseed crackers

I will try to adapt any recipes with the healthy ingredients on my kitchen shelf. This recipe is quite similar to the almond cracker recipe. For this recipe, you can substitute the flaxseed with sesame seeds. And if you have a digital scale that can be reset to zero, then you can prepare this with a single bowl and a spoon, which means less cleaning to be done later. ;) I use a salad bowl.

Ingredients(This recipe yields 2 tray):
20g melted unsalted butter
2 medium eggs(~100g)
30g powdered brown sugar
60g sifted low protein flour
100g flaxseeds

1. Beat butter and sugar with a spoon until sugar melted.
2. Add in eggs and mix well.
3. Fold in flour and flaxseeds.
4. Lay parchment paper on baking tray.
5. Scoop a spoon of batter on the parchement paper, use the back of the spoon to spread out to average and thin layer.
6. Bake at preheated 170'c for 10 to 15 minutes until slightly golden.