Crisp Salted Oatmeal White Chocolate Cookies

Baked another batch of cookies for the "Mr or Ms Cookie Monster" ! hee.. hee.. ! This time with some salt flakes on the cookies.

The salt flakes complement the crisp oatmeal and sweet white chocolate in these cookies. Love the crisp of the outer rims with chocolate bits in the middle and a hint of salty flavour.



Recipe source:Smitten Kitchen
Below my slight adjustment made as halved the recipe.
Crisp Salted Oatmeal White Chocolate Cookies
Makes about 12 big cookies
Ingredients
(A)
65g all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda

(B)
100g rolled oats
60g white chocolate bar, break or chop into small pieces.

90g salted butter, slightly softened
60g caster sugar
15g light muscovado sugar
1 egg
1 teaspoon vanilla extract

1/2 teapoon flaky sea salt (for sprinkling cookie top)

Method:
1. Preheat oven to 180°C and position the rack in center of oven. (*the oven temperature may vary, do adjust accordingly).  Line baking sheets with parchment paper. (do not need to grease).

2. Combine the ingredients (A) in a medium bowl and set aside.

3. In the bowl of your electric stand mixer (or handheld mixer), cream the butter till fluffy and add in the sugars in 3 separate additions. Beat until smooth. Scrape down the bowl occasionally. Add the egg and vanilla extract, beat till incorporated.

4. Add ingredients (A) and mix until just incorporated and smooth. Take bowl off mixer, fold in the ingredients (B) and mixing just enough to evenly combine with a spatula or a big spoon.

5. Drop by rounded 2 tablespoonful  of dough onto the prepared baking sheet. Place 2.5 inches apart as the cookies spread as they bake. Press to flatten the dough slightly and sprinkle a little of salt flakes on each cookie.

6. Bake in preheated oven at 180°C about 13 to 16 minutes or until cookies are deep golden brown.

Spreaded big

7. Remove the baking sheet from oven and let rest for 5 minutes. Remove the cookies from the baking sheet and cool completely on a wire rack before storing them in airtight container.

My  way of of enjoying these cookies ... with cuppa of warm honey lemon tea !

Happy Baking !

White & Dark Chocolate Macadamia Nut Cookies

My big kids are definitely "Mr or Ms Cookie Monster" ! hee.. hee.. !
They love all kinds of cookies ... from the copycat Famous Amos double chocolate chips cookies, Earl Grey shortbread stamped cookies, Cranberry Pecan Oatmeal cookies to Chocolate chunk cookies (just to name a few) ... they will never say NO to cookies . Especially the ones with lightly browned crispy edge with soft and chewy center. Yes, they love chewy soft nutty chocolate chips cookies.

A pack of semi-sweet chocolate chips has been idling in the refrigerator for some time. My big boy has been asking what am I gonna do with the chocolate chips. He even hinted that I have not baked him his favourite chocolate chips cookies for quite some time.

So ! here you go ... have some freshly baked White & Dark Chocolate Macadamia Nut Cookies !

Recipe adapted from: Simply Recipes
My slight adjustments made below:
White & Dark Chocolate Macadamia Nut Cookies
Makes about 1 dozen cookies
Ingredients
(A)
160g all-purpose plain flour
1/4 teaspoon salt
1/2 teaspoon baking powder

(B)
112g unsalted butter, at room temperature
70g caster sugar
60g Muscovado sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon instant coffee powder

(C)
100g Macadamia nuts, chopped.
75g white + dark chocolate chips (a combination of dark semi-sweet chocolate chips & white mini chocolate chips)

Method :
1) Preheat oven to 180°C and position the rack in center of oven. (*the oven temperature may vary, do adjust accordingly).  Line baking sheets with parchment paper. (do not need to grease).

2) Combine the flour, baking powder, and salt in a medium bowl and set aside.

3) In the bowl of your electric stand mixer (or handheld mixer), cream the butter till fluffy and add in the sugars in 3 separate additions. Beat until smooth. Scrape down the bowl occasionally. Add the egg, vanilla extract and coffee powder.

4) Gradually add flour mixture (A) in 3 separate additions and cream till combine. Take bowl off mixer, fold in the ingredients (C) and mixing just enough to evenly combine with a spatula or a big spoon.

5) Drop spoonful of mixture on the baking sheets. Place 2 inches apart as the cookies spread as they bake. (*to minimise the cookies from spreading & flattened too much when baking, I freeze the tray of cookie dough for about 2 - 3 mins before sending it to oven)

6) Bake for 9 - 11 minutes in preheated oven at 180°C or until the edges are nicely browned and the center is just barely cooked.
(Don't bake the cookies to a crisp as they are meant to be soft and chewy )

7) Remove the baking sheet from oven and let rest for 5 minutes. Remove the cookies from the baking sheet and cool completely on a wire rack before storing them in airtight container.



Happy baking and have a wonderful weekend !

Almond cookies II ( CNY2017 #2)

I made these soft and melt in the mouth kinda almond cookies for CNY two years ago.  My family liked it very much.  When I chance upon another almond cookies shared by some group members in FB that the texture is crispy and crunchy type, I have to give it try. Like the buttery crunchy texture with a hint of almond fragrance.



Below my slightly adjusted version
Almond cookies 
Ingredients
186g unsalted butter, softened
100g caster sugar
265g all purpose plain flour
70g almond meal
1 egg yolk

Some almond flakes or nibs for decoration.
Egg wash : 1/2 egg yolk + 1 teaspoon water as I preferred lighter colour.

Method:
1. Position the rack in the middle and preheat oven to 170°C.  (The temperature of the oven may vary, do adjust the temperature and timing to suit your oven).  Line 2 baking sheets with parchment paper. (Need not grease).

2. In a big mixing bowl, cream butter and caster sugar until light and fluffy with electric mixer. Add egg yolk and mix well.

3. Next, mix in almond meal till combined.

4. Fold in plain flour with spatula till combined.

5. Turn over on a lightly floured surface, roll the dough evenly (about 0.5cm thickness) and cut to desired shape using cookie cutter.



6. Brush with egg wash then spinkle some chopped almond nibs or flakes on top. Bake for 12-15 minutes or until cookies are lightly browned.

7. Cool on tray for 2 - 3 minutes before transferring them to cool completely on wire rack.

Well, glad another yummy homemade almond cookies for CNY.
Happy baking!

Crispy Honey Oat Bak Kwa Cookies (CNY2017 #1)

Although I'm not really obsessed with Pork floss or Bak Kwa, they are delicacies especially during the Chinese New Year (CNY) festive celebration.

I saw a box of Honey Bunches of Oats® with Almonds cereal on the table. The crispy flakes and crunchy oat clusters plus a hint of honey and savoury Bak Kwa bits will surely be a hit ! Whatmore, these super cruchy & crispy cookies are super easy to make.

Recipe source/adapted from: rice and bread
Below my slightly adjusted version.

Crispy Honey Oat Bak Kwa Cookies
About 33 - 35 pcs
Ingredients :
125g unsalted butter, softened
60g brown sugar
1 egg
113g self-raising flour, sifted
Pinch of salt
80g Post Honey Bunches of Oats with Crispy Almonds lightly crushed
1 slice of bak kwa (pork jerky) - chopped coarsely

Method:
1) Position the rack in the middle and preheat oven to 170°C.  (The temperature of the oven may vary, do adjust the temperature and timing to suit your oven).  Line 2 baking sheets with parchment paper. (Need not grease).

2) In a big mixing bowl, cream butter and sugar together until light and fluffy with electric mixer. Beat in egg till combined.

3) Using a spatula, fold in the flour, salt, 20g crispy almond cereal and chopped bak kwa into the mixture till combined.

4) Scoop about 1.5 teaspoon full of mixture and roll into balls then roll into the remaining lightly crushed crispy cereal. Place on baking sheet leaving some space in between.  The cookies will spread out a little. ** if you find that the dough is too soft to handle, you can either:
a) drop the spoonful directly on the crushed cereal and briefly roll and coat.
OR
b) put the dough in freezer for about 3 - 5 minutes.




5) Bake cookies in preheated oven at 170°C for 15 - 20 minutes or until golden brown.  Cool on tray for 5 minutes before transferring them to cool completely wire rack.  Store in air-tight container.

Note:
a) I will make smaller rounds (about 1 teaspoon) in the next batch for easier "1 mouthful" consumption.

b) My big boy "complained" not enough Bak Kwa. So will increase abit more.

These crispy cookies are super addictive.

Another easy to make Pork or Chicken Floss Cookies is also one of our favourites CNY homemade cookies !

So, start now to make some savoury CNY cookies ! Happy baking!

Lemon Curd Cookies

My first bake on the first day of the new year ! 2017 ! Citrusy tangy flavour lemon curd cookies !

I've made some lemon curd last night and was thinking to bake some cookies with it. So ... here it is ... a batch of citrus tangy sweet cookies to kick start the first day of the year.

Prepare the lemon curd in advance.
Recipe source : Joy of Baking Lemon Curd
Below my adjustment made - scale down to 2/3 recipe.
Lemon Curd 
Ingredients (A)
2 eggs
80g granulated white sugar
55ml fresh lemon juice (do not use the bottled lemon juice)

Ingredients (B)
40 grams unsalted butter (cut small pieces) at room temperature
1 teaspoon grated lemon zest

Method:
Combine the ingredients (A) into a heatproof/stainless bowl. Half-fill a cooking pot with water and bring to a simmer. Set the heatproof bowl in the mouth of the pot and cook with low flame. Whisk the mixture until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce). This will take about 8 -10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps. Whisk butter into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Recipe source : Happy foods
Below my slightly adjusted version.
Lemon Curd Cookies
Ingredients
Makes about 45 pieces with cookie cutter
1 egg at room temperature
110g unsalted butter, softened
50g caster sugar
1 teaspoon grated lemon zest (optional)

240g all-purpose plain flour
Pinch of salt

Method:
1) Sift the flour together with salt in a clean bowl, set aside.

2) In a mixing bowl, combine caster sugar and butter; beat until creamy with electric mixer.  Add the egg and lemon zest and beat well.

3) Fold in the flour to the creamed mixture with a spatula briefly (about 1 minute). Then use your hand to bind, briefly knead to form a dough. Dough should stick together in a soft ball. If the dough is too difficult to work with, chill for about 15 minutes before continuing. Wrap in in a cling film and chill in the fridge for about 30 - 45 minutes. (*note: as I intended to use cookie cutter, I flattened the dough slightly in wrap)

4)  Preheat oven to 180°C and position the rack in center of oven. (the oven temperature may vary, do adjust accordingly).

5) Line two baking sheets with parchment paper. (do not need to grease).

6) Prepare 2 tablespoons of flour in a small bowl for dipping of cookie cutter and the tip of small wooden roller.

7) Take the dough out from the fridge. Flatten it slightly to about 5mm thickness.

8) Dip the cookie cutter lightly with flour when necessary. Cut the dough with cookie cutter and spacing them about 1/2 inch apart onto the prepared lined baking sheet. Use a measuring spoon or tip of small roller (or your floured finger) to press lightly to make indentation in center for the lemon curd.

9) Fill the lemon curd in piping bag and pipe a dollop of lemon curd onto each dent.

10) Bake in a preheated oven at 180°C for 10-13 minutes or until the bottom of the cookies are nicely browned.

11) Once baked, transfer onto a wire rack to cool completely before storing them in an airtight container.

To serve, simply have them as they are or dust with some icing sugar if you like.
Here, we are enjoying our LEMONY DAY with lovely baked yummy tangy lemon curd cookies and a cup of honey lemon tea !

Enjoy & happy baking !
Wishing all a Blessed New Year 2017! 

Cranberry Pecan Oatmeal Cookies

Girl: Nice ... soft and yummy. Hmm another one ! ... try one more!
Boy: Oh ! This is so nice. How many cookies did you bake?
They couldn't stop munching these warm yummy cookies while still cooling on the rack.
The addition of rolled oats gives slightly crisp on the outside yet soft in the center texture. Love the woody cinnamon fragrance too. I must say that these cookies are very addictive.  Easy  to bake as festive giveaway gifts for busy mom like me.

Recipe source: Livforcake
I reduced the sugar amount.
Cranberry Pecan Oatmeal Cookies
Yields 35
Ingredients
(A)
116g butter (softened)
60g light brown sugar
20g caster sugar
1 large egg
1 teaspoon vanilla extract

(B)
95g all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt

(C)
120g organic rolled oats
70g dried cranberries
60g chopped pecans

Method:
Allow butter to stand at room temperature.

Combine ingredients  (B) in a medium bowl and set a set.

In large mixing bowl, beat butter and sugars with electric mixer on medium-high until light and fluffy. (approx. 3 minutes).
Add egg and vanilla extract beat on high for 1 minute.
Turn mixer to low speed and add flour mixture, mix until just combined.

Fold in all the ingredients  (C) with a spatula and mix until just combined. Chill dough in the fridge for at least an hour. (I freeze the dough for about 10 - 15 minutes)

Preheat oven to 176°C and position the rack in the middle. *Note : The temperature of the oven may vary, do adjust accordingly.

Line 2 baking sheets with parchment paper.

Using a tablespoon measurement, scoop a round heap of dough on the prepared baking sheet and gently press to flatten top slightly if you wish to. Space the dough well apart about 1.5 inches between each cookie.

Bake for 12 mins or until edges are lightly browned but center is still soft and unset.

Cool slightly on the baking sheet (about 5 minutes) before transferring them onto a wire rack to cool completely. Store them in airtight container.

On the request of my girl, baked again another batch with mixture of raisins and cranberries. Packed some for giveaways as the first batch of cookies were finished by the "cookie monsters" in just a day ! ... hee ... hee!

Happy that these healthy cookies were well received :)
Happy baking ! Enjoy !

Cranberry Walnut Biscotti

In the mood of dunking again …. These twice-baked treats filled with dried fruit and nuts biscotti are perfect for dipping into a cup of hot coffee, cocoa, wine, or cold milk. They served as perfect giveaway Christmas cookies too.

A combination of cranberry and walnuts to immerse in Christmassy feel.  Another variation tweaked from the recipe here

Cranberry Walnut Biscotti
Ingredients
 1 egg
 50g caster sugar
 150g plain flour
 1/4 teaspoon baking powder
 1 teaspoon vanilla extract
 30g dried cranberry
 30g walnuts lightly toasted and coarsely chopped

Method
Step 1
Preheat oven to 180°C. Position the rack in center of oven. *Note : The temperature of the oven may vary, do adjust accordingly.
Line a large baking tray with baking paper. Set aside.

Step 2
Using an electric mixer, beat egg and caster sugar until thick and pale. Add in the vanilla extract continue beating till combined.  Sift over flour and baking powder. Add walnut and cranberry. Stir to combine with a spatula.

Turn out onto a lightly floured surface. Knead lightly until smooth. Shape into a 20cm long log. Place on prepared tray and flatten slightly.

Step 3
Bake for 30 minutes or until golden. Cool on tray for 15 minutes.

Step 4
Reduce oven temperature to 140°C.
Gently transfer the log onto a cutting board. Using a serrated knife, slice log diagonally into 5mm-thick slices. I reused the baking paper. Place slices, in a single layer, on baking tray. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on tray for 5 minutes. Transfer to a wire rack to cool completely.

Can be stored in an airtight container for a week.



Wrapped them up and certainly they looked pretty as giveaway festive cookies. Enjoy !

Citrus Shortbread Cookies

I don't often bake shortbread. My first attempt on shortbread stamped cookies here.  In just a few more days, we will be preparing and celebrating the Christmas festive season in December.  My usual baking for some biscottis or cookies as giveaway for my family has already began.  One of the “must-use” dried fruits  … dried cranberries for most of the biscottis and cookies recipes.  Starting with this citrus tangy flavour shortbread cookies.... infused with citrus lemon zest and tangy dried cranberries. Instead of slicing the cookie dough, I made them into rounds.

Recipe source : Allrecipes
Below my slightly modified version as I've halved the recipe and reduced the quantity of sugar & cranberries.

Citrus Shortbread Cookies

Ingredients

126g all-purpose flour

1/4 teaspoon baking powder

Pinch of teaspoon salt

116g butter, softened

35g confectioners' sugar

1 teaspoon vanilla extract

2 teaspoons grated lemon zest

60g dried cranberries, roughly chopped

Methods:

1) Combine the flour, baking powder, and salt in a bowl; set aside.

2) In the bowl of your electric mixer (or with a hand mixer), cream the butter and confectioners' sugar until smooth. Scrape down the bowl occasionally. Stir in vanilla and lemon zest. Gradually add flour mixture and mix to combine. Take bowl off mixer, fold in the cranberries into the dough and mixing just enough to evenly combine.

3) Place dough on cling wrap. Adjust and roll the dough into log about 1.5 inches diameter, 7 inches long. Wrap the log in cling wrap and chill in the refrigerator for at least 4 hours.

4) Preheat oven to 175°C and position the rack in center of oven. (*the oven temperature may vary, do adjust accordingly).  Line baking sheets with parchment paper. (do not need to grease)

5) Remove the cling wrap, and cut the cookie dough into 1/2-inch. Using your hand, make the dough into rounds. Place it on the prepared baking sheet and gently press to flatten top. Space the dough well apart about 1 &1/2 inches between each cookie.

6) Bake in the preheated oven until firm about 12 - 14 minutes. Cool slightly on the baking sheet (about 3-5 minutes) before transferring them onto a wire rack to cool completely. Store them in airtight container.

An easy to attempt recipe. Ta da ! Packed them up in nice container as giveaway to share these delighted yummy treats with family :)

**** Launching of "Bake and Celebrate : Cookies & Treats" Cookbook ****

Thanks to Marshall Cavendish International (Asia) Ltd for this opportunity.  I am excited to be part of this collaboration project  .…  One of my cookie recipes will be featured in this "Bake and Celebrate : Cookies & Treats" Cookbook. The books will be out in stores in December and in time for festive seasons like Christmas & Lunar New Year, so it will make for a wonderful gift for family and friends!

A special pre-order price of $11.95 per copy from now till 9 December 2016. You may place your order and direct any enquiries to letsbakeandcelebrate@gmail.com. Please refer to the poster for more information.

Cream Cheese Cookies

It has been quite a while since I've baked the last batch of cookies. Of course, homemade cookies are the best as shared previously from easy to make easy Lavender Cookies, Banana Oat breakfast cookies to festive cookies like Pork Floss Cookies, Vanilla butter sugar cookies to stamped cookies and my big kids' all-time favourite copycat Famous Amos double choc chips cookies

Chance upon a cookie recipe that uses cream cheese.  With the exact quantity of cream cheese left in the fridge ... this is also the first time that I used cream cheese in cookies. I love lemony taste so I added some lemon juice and zest to the cookie dough.

Recipe source : Food52 cream cheese cookies
Below my slightly modified version with addition of lemon zest and juice.

Cream Cheese Cookies
Yields about 20
116g unsalted butter, at room temperature
80g cream cheese, softened
55g caster sugar
125g all-purpose plain flour
1/2 teaspoon salt
Zest of 1 lemon (my addition)
2 teaspoons lemon juice (my addition)

Method
Preheat oven to 180°C and position the rack in center of oven. (* the oven temperature may vary, do adjust accordingly).

Line two baking sheets with parchment paper. (do not need to grease)

In the bowl of your electric mixer (or with a hand mixer), cream the butter, cream cheese and caster sugar until light and fluffy (about 3 - 5 minutes).
Mix in the lemon zest and juice till incorporated.
Mix in flour and salt just until incorporated. Scrape down the bowl and give it a quick stir with a spoon to make sure everything is evenly mixed.

Drop the batter by tablespoonfuls onto baking sheets.
Space the shapes well apart about 1 1/2 inches between each cookie (they will spread a little).

Bake for about 13 minutes or until the edges of the cookies are golden brown. Do not over-bake.

Cool slightly on the baking sheet (about 3-5 minutes) before transferring them onto a wire rack to cool completely. Store them in airtight container.



Enjoy !

Rock Buns

Kinda miss this traditional tea-time snack.

Hands-up if you've learned to make Rock Buns during your secondary school Home Economics lessons ....
I remembered that Rock Buns was one of the cake baking lessons learned then and was wondering why bake 'rock'  ... hee.. hee !

According to information :
A rock cake, also called a rock bun, is a small, hard fruit cake with a rough surface resembling a rock. Rock cakes originated in Great Britain, where they are a traditional tea-time treat, but are now popular in many parts of the world.

Recipe adapted from the cookbook "Cakes and Bakes 500" by Martha Day, below my slight modification made in blue.

Rock Buns
Makes 12
Ingredients :
225g all purpose plain flour
2 teaspoon baking powder (1 teaspoon)
115g unsalted cold butter (cut into cubes)
115g mixed dried fruits (I used 80g raisins)
115g demerara (raw) sugar (I reduced to 80g)
Zest of half an orange (omitted) 
1 egg beaten
2 tablespoons fresh milk

Method:
1) Preheat the oven to 200ºC, position the rack in the center. 
Note: The temperature of the oven may vary, do adjust accordingly.

2) Line two baking sheets with lightly greased parchment paper.

3) Combine the flour and baking powder, sift into a big bowl. Then rub in the cold cubed butter using your fingertips or a pantry cutter until it resembles breadcrumbs.

4) Stir in the sugar, raisins, orange zest (if used) with a spatula. Add in the beaten egg and milk enough to bind and form stiff dough.

5) Drop tablespoonful of mixture on the baking sheet and bake for about 15 - 20 minutes or until golden browned.
Serve warm if you like or leave to cool on wire rack before storing.

Solid as a rock? Of course not. These fuss free easy to make light and crumbly snacks somewhat a cross between cookie and cake.  Enjoy with a glass of cold or hot beverage.
Happy baking!

I'm linking this post with Cookbook Countdown Specials: BAKE

Hosted by Kitchen flavours and Emily's Cooking (Makan2) Foray

Apricot Lemon Biscotti

Do you enjoy biscotti? I simply enjoy dunking crunchy & nutty biscotti in coffee.

Not sure why ... just hoping that the month of December will arrive any time sooner.  And biscotti is always my first edible homebake Christmas gift that I will associate with in the festive season. When I have the time to spare, I'll be in the mood of 'biscotti therapeutic baking' to bake some as giveaway gifts, some flavors  here, here, here & here

Have craving for biscotti today ...  baked a small batch of Apricot Lemon Biscotti, recipe adapted here with slightly tweaked a little in the ingredients
Apricot Lemon Biscotti
 Ingredients
 1 egg
 50g caster sugar
 1 teaspoon lemon zest
 150g plain flour
 1/4 teaspoon baking powder
 2 teaspoons lemon juice
 6 dried apricots, finely chopped
 30g almond lightly toasted and coarsely  chopped

Method
Step 1
Preheat oven to 180°C. Position the rack in center of oven. *Note : The temperature of the oven may vary, do adjust accordingly.
Line a large baking tray with baking paper. Set aside.

Step 2
Using an electric mixer, beat egg, sugar and lemon zest until thick and pale. Add in the lemon juice and continue beating till combined.  Sift over flour and baking powder. Add almond and apricots. Stir to combine with a spatula.

Turn out onto a lightly floured surface. Knead lightly until smooth. Shape into a 20cm long log. Place on prepared tray. Flatten slightly.

Step 3
Bake for 30 minutes or until golden. Cool on tray for 15 minutes.



Step 4
Reduce oven temperature to 140°C.

Gently transfer the log onto a cutting board. Using a serrated knife, slice log diagonally into 5mm-thick slices. I reused the baking paper. Place slices, in a single layer, on baking tray. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on tray for 5 minutes. Transfer to a wire rack to cool completely.


Can be stored in an airtight container for a week.

Enjoy !

Lavender Sugar & Lavender Sugar Cookies

About two months ago, I'd baked some  Lavender Cookies and I really like the accented lavender cookies. Having found out about lavender sugar, I made a small jar.  Love the sugar infused lavender fragrance ...

It's so easy to make lavender sugar.  There are some references obtainable online. I refer to the source adapted here.  After a few days of "sniffing" & starring at the jar of sugar, I finally used it in tea and baked some cookies  ... hee ... hee! Sprinkle or coat the infused sugar in bake, like baking these lavender sugar cookies. Or adding a teaspoon to a cuppa of tea.

Tea with lavender sugar

Baked a batch of cookies using this jar of infused lavender brown sugar.

Recipe adapted from Quiver full of blessings
Below slight adjustment made in using lavender brown sugar and my notes in blue.
Lavender Sugar Cookies
Ingredients :
1 cup (232g) softened butter
1/2 cup (102g) lavender sugar (I reduced to 70g, additional  about 20g for coating the cookies)
1/8 teaspoon salt
2 cup (253g) all-purpose plain flour

Method:
1) In a mixing bowl, cream butter and sugar together using an electric mixer, then add salt and flour. Mix thoroughly. Chill for one hour.

2) Preheat the oven to 180ºC, position the rack in the center. The temperature of the oven may vary, do adjust accordingly.

3) Line 2 cookie sheets/trays with parchment paper. Do not grease.

4) Form the dough into balls, each about 1 inch size and roll in additional lavender sugar.  Place them on cookie sheet and bake for 10-15 minutes.

5) Remove the cookies from the baking sheet and cool on a wire rack before storing them in airtight container.

I begin to appreciate and enjoy this small jar of homemade lavender sugar :D
Next .... planning to make a jar of lavender light muscovado sugar .... ^-^!

Happy baking & have a great week ahead !

 

This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.