KBB#8: Bitter Chocolate Peppermint Biscuits

Lucky number 8!!

KBB-ers make biscuits again! Yippee... :D I love biscuit because it's easy to make and delectable :DD

It's really challenging for me since I have a very tight schedule on this month for work, wedding arrangement of mine (yup gals, I'm getting married next month ;)), and Rea's Cake kitchen.

Anyway, I still could sneak up a bit on my schedule...here is my presentation for KBB #8 task which I did some "creation" *winked...*

............the story of BCPB on Rea's Kitchen....

Source : Donna Hay for Canvas, NZ Herald

Preheat the oven to 180C. Place 185 g butter and 1 cup of caster sugar in the bowl of an electric mixer and beat until light and creamy......
Add 1 egg and beat well.....Sift 2 cups of plain flour and 1/2 teaspoon of baking powder over the egg mixture and fold through....I skipped the step of kneading, roll out, and refrigerate the dough... I just simply put the dough into the piping bag with star tip and press it onto the baking tray....I baked the biscuits for 10 minutes. In the meantime, I made the filling by combining 1 cup icing sugar, 1 teaspoon mint flavor , a drop of pink food-colouring (I'm completely in love :D) and 3 Tablespoons water. I don't have any bittersweet chocolate so I change it with 250 g melted-Ritter Sport Voll Nuss. The HAzelnut is everywhere of it!! YUmmy!! The result is PERFECT... minty filling, crunchy sensation from the biscuits and hazelnut.... I'll try for bittersweet chocolate next time...

*BIG Smile*.... finally I got the certified license of KBB #8 task....

So, I could say: mission accomplished :D

Lebaran Fair 2008

Lebaran 2008 has passed away, months ago....
Still I want to share the story from Rea's Cake Kitchen. on this Lebaran, I was so blessed with a whole lotta of cake and cookies order... Hardly could sleep for more than 5 hours in a day for 4-days straight.
The favourite cake is Heavenly Choco Cake topped with fresh fruits.

Following with cookies (you could order it per box or get it wrapped in simple parcel like the pictures below), Rea's Cake provides assorted cookies from classic Kaastengels, Coco Crunchy, Putih Salju, Corny Flakes, Nastar, Vanilla Kattetong and Cheese Mushroom.



Happy Ied Mubarak 1429H

God Bless You

TollHouse Cookies

The Cookie recipe below is one of the easist chocolate cookies I ever made, yet the result is great.

I am looking forward to try another cookies recipes from this book for sure..

TollHouse Cookies

A recipe from Cookies by Lucy Knox and Sarah Lowman

125 g/ 4 oz butter
40 g/1.5 oz soft light brown sugar
125 g/ 4 oz caster sugar (I only used 100 g)
1 egg, beaten
1 t vanilla extract
150 g/5 oz plain flour
0.25 t bicarbonate of soda
0.5 t salt
125 g/4 oz plain chocolate drops

1. Grease 2 baking sheets ( I used silicon paper). Beat the butter with both sugar until light and fluffy. Add egg and vanilla extract, and mix well. Sift together the flour, bicarbonate of soda and salt. Stir in the sifted dry ingredients and plain chocolate drops.
2. Place teaspoonfuls of the mixture, spaced apart, on the baking sheets and bake in a preheated oven, 180*C(350*F), gas mark 4, for 10 minutes. transfer to a wire rack to cool.

Makes about 36.
Prep time : 10 minutes
Cooking time : 10 minutes (I bake the cookies for 13-15 mins :p)

KAASTENGELS

My favourite cookies ever!! Cheesy. cheesy. cheesy. This recipe is the ordinary one. I will put the special recipe of Kaastengels that I got from my grandmother later on. But, it doesn't mean that the ordinary Kaastengels is a bad one. No, absolutely NO! What made it different to the special Kaastengels is the amount of cheese used and substitute margarine to butter.
Kaastengels itself is one of traditional cookie of Netherlands. I think, Indonesia got so many Dutch influences when it conquered our country for more than 3 centuries. No wonder, isn't it? hehehehe

K.A.A.S.T.E.N.G.E.L.S

Make about 850g

Ingredients:
550 gram low protein flour, sifted
350 gram margarine
4 yolks
½ tsp salt
300 gram cheddar cheese, shredded
25 gram edam cheese, shredded
25 gram cheddar cheese (extra for sprinkle)

Spread:
2 yolks
1 tbsp milk

Directions:
- Beat margarine and salt until smooth. Add yolks. Beat in low speed until combine.
- Add cheese except extra cheese, mixed together until well combined.
- Add flour gradually. Beat in high speed for +/- 30 second then continue mixing with wood spatula until well combined.
- Roll over about 0.5 cm thick. Cut into 1x3 cm2 size. Put it in the baking pan. Grease with spread mixture. Sprinkle with shredded extra cheese.
- Bake for +/- 20 minutes in 150 C temperature.