Milo Doggies Cookies

Minggu ini anak2 sudah mulai libur term 1, salah satu kegiatan yg menyenangkan buat mereka adalah memasak makanan yg mereka suka. Kukis rasa coklat hmmm pasti mereka gak menolak. Dan bener hari ini Nadira dan Nafisa bikin sendiri kukis ini.
Mereka sudah biasa menimbang dan menakar , menggunakan mixer, buka tutup oven.


Setelah adonan jadi mereka nyicip, dan bilang kurang manis, akhirnya kita tambah 50 gr gula kastor. Dan hasilnya, kukis ini memang crunchy banget, setoples langsung habis sama mereka berdua, sepertinya ini bakal jadi salah satu kukis favorite mereka.


Bbrp bulan lalu mbak Yulyan posting resep ini di grup IDFB, saya udah niat, kalo entar anak2 libur mau bikin. Saya tinggal kasi resep ke anak2 dan mereka mulai beraksi di dapur. Thanks foR sharing mbak Yulyan.


Milo Doggies Cookies

source : homebaking.blogspot.com

via : Yulyan Parwati

ingredients:
180g butter, soften at room temperature (elsa : used margarine)
80g Milo (elsa: used 100 g)
200g flour
25 corn flour
25 milk powder
100 chocolate chips
Some chocololate rice
some Coco Crunch
(elsa : add 50 g caster sugar)

Method

1. Pre-heat oven to 140 deg C (Elsa : 160 deg C). Line baking tray with baking paper and set aside.
2. Sieve flour, corn flour and milk powder
3. Cream butter, milo and sugar for about three minutes at low speed. Do not over beat.
4. Put in flour, cornflour and milk powder and beat for about one minute to form dough.
5. Divide dough into 10g each. Put three chocolate chips into each piece of dough and roll into balls.
6. Insert 2 coco crunch to form the 'ears', chocolate rice for the 'eyes' and a chocolate chip into the center for the nose.
7. Bake at 140 deg C for 25 minutes. Depending on your oven it may take another 5 to 10 minutes more for cookies to be ready
8. Leave to cool on wire rack before storing in an airtigh container.

lihat hasil keisengan mereka :)

Pistachio shortbread

Kue ini dah lama dibikinnya tapi belum sempat ke posting...

baru kepikiran lagi, krn pingin bikin kue ini buat ntar lebaran..

ga tau lebaran disini mesti bikin kue kering kayak di Jakarta ga yaa ???



source : Fresh Woolworth Magazine

160 g shelled pistachios
2,5 cups plain flour
1 cups pure icing sugar, sifted
1,5 tsp baking powder
100 g almond meal
1 egg + 1 egg yolk
200 g butter, melted and cooled
pure icing sugar, extra


Preheat oven 160°C line 2 baking trays with non stick baking paper. Soak pistachios in boiling water in 3 minutes to loosen skin. Drain and transfer to clean tea towel. Rub well to remove skins. Process in small food processor until finely chopped.

Sift flour , icing sugar and baking powder together, stir ini almond meal and chopped pistachios. Wisk egg and egg yolk into melted butter. Pour into dry ingredient and stir untill mixture comes together.

Roll out one portion of dough at time untill 3 mm thick. Cut out using shaped cutter. Bake for 15 minutes until justpale golden. Cool on trays for 5 minutes then transfer to wire racks. While still warm, sieve over extra icing sugar to coat. Cool completely. Store in an airtight container for about 1 week.