Cheese Cookies

Choco Peanut Crinkles

Ingredients

250 g bittersweet chocolate
1 1/4 cups all-purpose flour
30 pieces chocolate-peanut bars
2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, room temperature
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1/2 cup confectioner’s sugar (for dusting)

How to Bake

1. Melt the chocolate in a double boiler or in a metal bowl set on top of a pot 
    of simmering water. Set aside to cool. 

2. Using a fork, crush the chocolate-peanut bars into crumbs. In the bowl of
    a stand mixer, beat butter and chocolate-peanut crumbs. Add eggs and 
    vanilla, and beat until well combined. 

3. Add melted chocolate. Sift together flour, baking powder, and salt over 
    the mixture. Add milk and mix at low speed until just combined.

4. Cover the dough with plastic wrap and refrigerate for at least 3 hours until 
    firm.

5. Preheat turbo broiler to 175°C. Line a baking sheet with parchment paper. 
    Measure out small balls of dough (about 1 tbsp of dough per cookie). Roll 
    the dough into balls with lightly oiled hands. Coat each ball in powdered 
    sugar before placing onto prepared baking sheets.

6. Bake for 10 minutes. Let cool slightly before transferring the cookies to a 
    cooling rack to finish cooling.

Chewy Bakery Type Cookies with Choco Bits

Ingredients

2 cups plain flour

1/2 tsp baking powder

3/4 cup unsalted butter

1/2 cup dark brown sugar

1/4 cup light brown sugar

1/2 cup caster sugar

1 tablespoon vanilla

1 egg

1 egg yolk

2 tbsp fresh milk

1 cup chocolate bits

Instructions

1. Cream the butter and sugars together until light and fluffy. 

2. Beat the eggs, vanilla and milk together. Add into the butter-sugar mixture.

    Mix until combined.

3. Sift the flour and baking powder into the wet mixture and stir until all traces 

    of flour are gone. Add your chocolate bits and mix until they are evenly 

    dispersed throughout the batter.

4. Preheat turbo broiler to 170°C.

5. Roll the batter into evenly sized balls. Put them on a greased or lined baking

    tray and press them down slightly.

6. Bake for 15 minutes until lightly golden. Leave to cool and enjoy!

Big Chewy Coconut Cookies

Ingredients

1 2/3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup white sugar
1 large egg
1 tsp vanilla extract
1 cup desiccated coconut

How to Bake

1. In a medium bowl, whisk together flour, baking powder, baking soda and salt.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and 
    vanilla until smooth. Add flour and desiccated coconut. Blend at low speed 
    until no streaks of flour remain.

3. Preheat turbo broiler to 170°C. Line a baking sheet with parchment paper.
4. Put by 1-ice cream scoop onto prepared baking sheet to form big cookies 
    (about 4 cookies per batch).
5. Bake for 10 minutes, until cookies are a light golden brown around the edges.

6. Let cool for 3-4 minutes on baking sheet, then transfer to a wire rack to cool 
    completely.

Coconut Cashew Cookies

Ingredients

1 2/3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup white sugar
1 large egg
1 tsp vanilla extract
1 cup desiccated coconut
2/3 cup roasted and salted cashews

How to Bake

1. In a medium bowl, whisk together flour, baking powder, baking soda and salt.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and 
    vanilla until smooth. Add flour and desiccated coconut. Blend at low speed 
    until no streaks of flour remain. Stir in cashews.
3. Preheat turbo broiler to 175C. Line a baking sheet with parchment paper.

4. Drop by 1-inch balls onto prepared baking sheet.
5. Bake for 10 minutes, until cookies are a light golden brown around the edges.

6. Let cool for 3-4 minutes on baking sheet, then transfer to a wire rack to cool 
    completely.

Soft Oatmeal Cookies

Butter Cookies

Chewy Brownie Cookies

Chocolate Oatmeal Cookies

Lengua de Gato

Ingredients

1 cup all-purpose flour, sifted

½ cup caster sugar

egg white from 2 eggs

¼ teaspoon salt

½ cup butter, softened

½ teaspoon vanilla extract

Cooking procedure

1. Cream the butter using an electric mixer then gradually add the sugar. 

    Continue mixing for another 2 minutes.

2. Stir-in the egg whites gradually and mix for about 3 to 4 minutes more.

3. Add salt and vanilla extract.

4. Gradually stir-in the flour and mix until the mixture is well incorporated.

5. Place the mixture in a piping bag with a round tip. I used a catsup 

    dispenser as substitute the first time I did this recipe since piping 

    bag was unavailable.

6. Preheat turbo broiler to 175°C.

7. On a baking tray lined with parchment paper, begin piping the mixture. 

    Each piece should be about 2.5 to 3 inches in length.

8. Bake for 6 to 7 minutes.

9. Remove from turbo broiler and place in a cookie rack until the

    temperature cools down.

Chocolate Chip Cookies

Shortbread Cookies

Chocolate Chip with Pili Nut Cookies

Chocolate Crinkles

Ingredients

1 cup unsweetened cocoa powder

2 cups white sugar

1/2 cup butter

4 eggs, at room temp

3 tsp vanilla extract

2 cups all purpose flour

2 tsp baking powder

1 tsp salt

1/2 cup powdered sugar (for dusting)

Instructions

1. In a stand mixer, combine the cocoa powder, white sugar and vegetable oil. 
    Mix for a few minutes. Add the eggs and vanilla extract and give it another 
    mix. Add the flour, baking powder and salt and incorporate all the 
    ingredients. Cover the dough and refrigerate for at least 3 hours.

2. Line a baking sheet with parchment paper. Preheat turbo broiler to 175°C.  
3. Measure out about 1 tbsp of dough per cookie and form into balls with lightly 
    oiled hands. Coat each ball in powdered sugar before placing onto prepared 
    baking sheets.

4. Bake for 9-10 minutes. Let cool slightly before transferring the cookies to a
    cooling rack to finish cooling.

Coconut Macaroons

Ingredients
1/2 cup butter, room temperature
1 cup white sugar
4 eggs

1 can condensed milk

1 pack of desiccated coconut (200 g)

How to Bake

1. Mix butter and sugar until fluffy.
2. Add the eggs one at a time and mix well after each addition.

3. Mix in the desiccated coconut and condensed milk.

4. Preheat oven to 175⁰C. 

5. Fill cupcake tins using ice cream scoop 3/4 of the way and bake for 
    15 minutes until golden brown. 

NOTE: You will use 9 cupcake tins (3oz) for each batch of cupcakes.