When I was still schooling, my mom will always stock up chicken essence for me. It is a booster for me especially when I am mugging for my exam and it never failed me in that sense to keep me awake.
Thus, I always have 1/2 dozen to stay by. I usually don't take such stuff when I am sick but with this lethargic feel, and things that needed my attention, this is my remedy.
Anyway, I am sure many of us are busy baking away. With Lunar New Year less than a week, whatever time you have on hand will be either baking or spring cleaning. I am happy that we had completed our spring clean before the wet weather came along.
With such cool weather, being in the kitchen is so much fun.
First on my list was this crunchy Chocolate Chip Cookies. A hot favourite of my kids as they were stealing from the jars and leaving crumbs on their mouth as evidence. (sorry I can’t share this recipe as requested).
Next comes, the melt in the mouth, Melting Moments.
The much raved about German Butter Cookies that was circulating among the Chinese Food Bloggers. I gave it a twist, wanting to try my hand at checkered cookies but obviously this mission failed.
What you need:
125g butter, soften at room temperature
40g icing sugar
125g potato flour (马铃薯粉)
80g cake flour (can be replaced by plain flour)
Cream butter and icing sugar till light and fluffy.
Sift in potato starch and flour, mix to form soft dough.
Roll into small ball, arrange on lined baking pan and press lightly with a fork.
Bake in preheated oven at 170°C for 15 minutes. (do not bake till cookies turn brown).
Lastly, some tradition Sugi Cookies that was from QBB recipe. My helper called the ghee, fats but I think it is considered clarified butter among the Indians.
Okay, now I am going to tackle Pineapple tarts. Wish me luck.