Fatty Sheep Melt In The Mouth German Cookies🐏🐏🍪🍪

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This year Chinese New Year is the year of Sheep, lots of people make this cute little sheep cookies and I just couldn’t help myself to join in the fun, there are 2 popular design, the first design are easy to make, but the second design are just way too time consuming but they are the cutest! The cookies are yummy too as they melt in your mouth!

Ingredients:
125g butter
40g icing sugar (sifted)
125g potato starch
80g superfine flour (I used top flour, sifted)
chocolate chips (for the ears)
black sesame (for the eyes)

Method:
1. Using K-beater attachment, speed 0-6 cream the butter and sugar for 5 min till fluffy and light in color

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2. Sift in potato starch and flour and use hand to knead to form a soft dough. Wrap with cling wrap and chill in the fridge for 30min or longer before shaping it (for easy shaping)

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4. Bake at 160C for 25-30 min (you may need to adjust the timing n temperature according to your own oven)

Design 1:
Shaping dough to fatty sheep: Body: Weigh the dough at 8g, black sesame for the eyes, choc chips for the ears and roll 2 small dough and put them on the head and gently press it in the center using a toothpick, use a C fondant tool to make the mouth

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Design 2:
Body 6g, 2g for the face, and 2 small ball for the ears, roll 1 small roll and flatten in the middle, roll 2 small roll put them on the head and gently press it in the centre using a tooth pick, black sesame for the mouth.

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For the eyes white:
1. Beat 1 egg white with 1 teaspoon of cream of tartar, add in 120g icing sugar and 1 teaspoon lemon juice and beat till stiff peak.

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2. use a piping bag and pipe the eye white, then use a toothpick to dip with black fondant gel color for the eyes ball, put back into the oven and bake for 5 min.

Peanut Cookies

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Ingredients:
450g plain flour / top flour
110g icing sugar
150g oil
250g crunchy peanut butter
1/8 teaspoon salt

One egg yolk for egg wash

Method:
1. Pre heat oven to 180°C
2. Sieve the flour and icing sugar into a big mixing bowl
3. Add in the remaining ingredient and knead till well mix and form a smooth soft dough (adjust oil and flour according at this stage because the dough texture will be affected by the brand of peanut butter you use, as the oil content are different)
4. Chill in the fridge for at least 30 min or longer (for easy of handling)
5. Roll the dough out and use a cookie cutter to cut out the shape you want or roll into small balls
6. Glaze the surface with egg yolk and bake for 15 min or till top is brown
7. Leave to cool completely before storing in container.

Almond Cookies🍪🍪🍪

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It’s been a long long time since I last make this cookie. Decided to make this simple and yummy cookie to kick start my Chinese New Year baking!

Make 138 pcs

Lined 3 rectangles tray with baking paper

Ingredients:
605g ​plain flour
2 tsp​ double acting baking powder
20g​ almond meal (ground almond)
1 tsp​ bicarbonate soda
1 tsp ​salt
215g ​caster sugar
300g oil
1 egg – beat well mix with 1 tablespoon of fresh milk or water – for bushing

Method:
1. Sift the plain flour and baking powder into a large mixing bowl
2. Add in almond meal, bicarbonate soda, salt and sugar and use a hand whisk and mix well
3. Make a well in the centre then pour in the oil,
4. Use your hand to knead into a dough
5. Use a wet towel and cover it and let it rest for 20 mins before shaping

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6. Pre-heat oven at 160°C
7. scale the dough at 8g each. Round it and put on the baking tray
8. Brush with egg yolk mixture.

Nestum Cereal Cookies

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This cookie is very crunchy and yummy. I make it into 3 slightly different variation, one is just as it is, the other I coat it with more nestum cereal and the other I add in some chocolate chip. My favorite is the one that coated with extra nestum, is extra crunchy!! You can’t just stop at one! Thanks Irynn for this recipe!

Ingredients:
250g salted butter
145g sugar
2 egg yolk
200g plain flour
82g corn flour
132g Nestum Cereal
1 tsp vanilla extract

Method:
1. Preheat oven to 180°C and line 2 baking tray with baking paper

2. Put the butter and sugar in a electric mixer, using k-beater, speed 0-6, cream until pale, light and fluffy

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3. Add the egg yolk and vanilla extract and beat till well mix

4. Sift in the plain flour and corn flour, use a spatular and mix till just incorporate

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5. Fold in the nestum and mix well

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6. Scale dough into small balls of 15g each and place on baking tray. Gently flatten the dough with a fork (coat with additional nestum if desire)

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8. Bake for 16 min until edges are just beginning to brown (do not over bake, it will be dry and hard) when the cookies are done, they should still seem a little soft but they will firm up when cool.

Doubletree Hotel Copycat Chocolate Chip Cookies

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My friend Irynn told me that when she went to USA for holiday, she stayed at Doubletree Hotel, and this hotel serve the guest with this super yummy Chocolate Chip Cookies. She and her family all love this cookie so much. I personally have not stayed in Doubletree hotel before, so I have no clue about this cookies too. She found a copycat version of the recipe on the website and ask me to give it a try. I have adapted the recipe as the original recipe was way too sweet for me. But if you like it sweet, please go to this website for the original recipe: http://www.thelittlekitchen.net/doubletree-hotel-copycat-chocolate-chip-cookies-recipe/

Yield: 20 cookies
Preparation time: 20 mins
Cooking time: 30 mins

Ingredients:
45g rolled oats
1 teaspoon salt
290g plain flour
1 1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
227g unsalted butter, softened
140g light brown sugar
100g caster sugar
2 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
2 large eggs
280g Mini Choc Bits
120g chopped walnuts

Method:
1. Pulse oats in a blender until semi fine, put in a bowl, add in salt

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2. Sift the flour, baking soda and cinnamon into the bowl, and mix thoroughly together with a spatular

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3. Using k beater On Speed 2 cream butter, both sugar, vanilla extract and lemon juice

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4. Add eggs one at a time and increase to speed 5 and beat for few mins until pale and smooth mixture, scape the bottom and sides of the bowl with a spatula at least once

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5. Add the dry ingredients to the wet ingredients and mix with a spatular, do not over mix

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6. Drop in the chocolate chip and walnuts and mix until both are evenly disturbed throughout the cookie dough, do not over mix or the will have a cake like texture

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7. Use a ice cream scoop and scoop cookie dough onto a lined baking sheet 2 inches apart

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8. Refrigerate the dough for at least 2-4 hours or overnight

9. Bake at 176°C for 14-16 min OR until desired doneness

10. Allow to cool completely on a wire rack

11. Store in a air tight container with a slice of bread to ensure softness of cookies

Banana Coconut Bread Cookie

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Ingredients
113g butter
80g white sugar
110g brown sugar
320g plain flour
3/4 tsp bi carb
1/2 tsp baking powder
1/4 tsp salt
1 egg, beaten
2 tsp vanilla extract
220g mashed ripe bananas (about 2 large bananas)
125g sour cream
80g chocolate chips
50g walnuts/almond nuts, chopped
1/2 cup desiccated coconut

Method:
In a small saucepan melt the butter until it turns light brown (about 5 mins)

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Remove from heat immediately and add the white and brown sugars mad mix well. Leave to cool.

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In separate bowl, sift flour, baking soda, baking powder and salt.
Pour the sugar mixture into a large mixing bowl and add the egg and vanilla and mix well.
Add in the banana and sour cream and mix well.
Fold the flour into the banana mixture.
Fold in the chocolate chips, desiccated coconut and nuts. Dough will be wet.

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Refrigerate dough for at least 30 minutes. Drop a 1/2 tablespoon ball of dough onto cookie sheets 2-inches apart
Sprinkle some desiccated coconut on top and bake at 175°C for 10-12 minutes or until edges are brown. Do not over bake.

Note: Recipe adapted from the girl who eat everything

Banana Bread Cookies 🍌🍞🍪

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Ingredients
113g butter
80g white sugar
110g brown sugar
320g plain flour
3/4 tsp bi carb
1/2 tsp baking powder
1/4 tsp salt
1 egg, beaten
2 tsp vanilla extract
220g mashed ripe bananas (about 2 large bananas)
125g sour cream
80g mini chocolate chips
50g walnuts/almond nuts, chopped

Method:
In a small saucepan melt the butter until it turns light brown (about 5 mins)

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Remove from heat immediately and add the white and brown sugars mad mix well. Leave to cool.

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In separate bowl, sift flour, baking soda, baking powder and salt.
Pour the sugar mixture into a large mixing bowl and add the egg and vanilla and mix well.
Add in the banana and sour cream and mix well.
Fold the flour into the banana mixture.
Fold in the chocolate chips and nuts. Dough will be wet.

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Refrigerate dough for at least 30 minutes. Drop a 1/2 tablespoon ball of dough onto cookie sheets 2-inches apart and bake at 175°C for 10-12 minutes or until edges are brown. Do not over bake.

Note: Recipe adapted from the girl who eat everything