Another challenge from Indonesian blogger group, this time the theme is about cookies. If you would like to join us, find the link to submit your post here.
When it comes to the kitchen, sometimes i’m a bit selfish, i only cooked every food that i like…lol. Cookies are related to eid mubarak, because i only made cookies when it comes. When admin announce the challenge, yay…thank God, i still have some cookies left at home. Peanut butter cookies usually made from peanut, but recently there are some modification in ingredients to make it easier, some people using peanut butter to replace peanut. In my childhood, peanut cookies always made when lebaran or christmas. The texture so far a bit different between cookies that made from peanut and peanut butter. The one made from peanut had stronger texture which i love more.
Had some oatmeal in my kitchen which I don’t know what to do with those. Browse my iphone app and found this kind of cookies. And the result is so yummy, my lil boys all love it! I make it a lil bit chewy in the middle so they enjoy it so much and the benefit is not many crumb scattered in the house when the eat it 🙂
1. Preheat oven to 180 degrees C. Grease baking trays. Stir together the wholemeal flour, salt and bicarb soda; set aside.
2. In a medium bowl cream together the butter and brown sugar until light and fluffy. Stir in the egg, water and vanilla. Mix in the flour mixture then stir in the oats. Drop by teaspoonfuls onto the prepared baking trays. Biscuits should be about 5cm apart.
3. Bake for 12 to 15 minutes in the preheated oven. Remove from baking trays to cool on wire racks.
I got one pack macadamia from my friend and I don’t know what to do with that. Then I try to search macadamia recipe in my iphone app and found on allrecipe.com.au. It’s near Anzac Day, so why not making something related to it. So let’s try it out. I repost the recipe here.
1. Preheat oven to 160 degrees C. Lightly grease a biscuit tray.
2. In a medium bowl mix the flour, rolled oats, sugar, coconut and macadamia nuts.
3. In a small saucepan combine the water, golden syrup and baking soda. Bring to a boil, then stir in the butter. When butter is melted set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon.
4. Place tablespoons of dough onto the prepared biscuit tray and flatten slightly with the back of the spoon. Leave about 3cm between each biscuit.
5. Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy. Remove from the baking sheet to cool on wire racks.