Chocolate Sablés

Have I told u that my hb isn't sweet tooth person ? Well it took my surprise that finally he filled up a small container full with Lebaran cookies to munch at work, and this chocolate sables was also in the container most of the time.

For me to make this cookie is new experience, as u need to use white egg instead of yolk. That's different... and also white egg is whipped up before adding to main mixture. If u like to make chiffon cake this method would be familiar to you. After baking process, I tasted there's something missing in this cookies...need more fat or something. However the next day it tasted so much better compared to the one using yolk and even better with intense chocolate. Loving it.

 
Thanks to Amy from U Try It for sharing this recipe, she also included tutorial along with recipe.


Chocolate Sablés

Makes 48+ cookies, depending on the size

Ingredients:

2 cups ( 280 g) All purpose flour
6 tbsp (35 g) Valrhona cocoa powder 
10oz ( 285 g) Butter, room temperature
1 cup (120 gr) Icing sugar 
 a pinch of salt
1/2 tsp Instant coffee granulate, (dissolved in 1 teaspoon of hot water)
4 tbsp Egg whites, lightly beaten (from aprox 2 extra large egg)
1/2 cup Chocolate chips for topping, I swapped with hundred n' thousands

Preheat oven to 350 degree F. Line baking sheet with silpat or parchment paper, set aside.

In a tall plastic mug, prepare a pastry bag, fitted with a large swirl/star tip (I used Wilton 1M), set aside. In a mixing bowl, whisk flour and cocoa powder together, set aside.

In the bowl of a stand mixer fitted with the flat beater (or use a large mixing bowl with a hand held mixer), on low speed, beat the butter, powdered sugar and salt. When ingredients are well mixed, turn mixer to medium high speed and beat until light and fluffy. (Start with low speed so you don’t cover yourself and the kitchen with powdered sugar!)

Then, add the coffee mixture and egg white and beat until well incorporated. Scrape down the sides of the bowl with a rubber spatula as needed.

Turn mixer on low and slowly add in the dry ingredients. Mix until just combined. Transfer the dough to the prepared pastry bag.

Pipe dough onto prepared baking sheet. You can simply pipe an 1-inch rounds, 1-inch apart. Or, pipe dough with the “infinity” shape (like a horizontal 8) 1 by 2-inch size. Top with a piece of chocolate chip in the middle of each piped dough.

Bake 1-inch rounds for 10 minutes and 1 by 2-inch “8” shapes for 12 minutes. Cool cookies on baking sheet over wire rack until warm to handle. Transfer to wire rack to cool completely. Store in air tight containers.

Note: Since the bake time is different with different size/shape of the cookies, I recommend that you pipe the same size/shape on each cookies sheet so they all baked off evenly.

 

 

Swaying Flower Cookies, Kembang Goyang

This old style swaying flower cookies or better known as kembang goyang or lentera or lentari, they are formed using rossete iron. Which is easyly found in Indonesian market, however i believe that some other countries also used this rossete iron too. 

The term of kembang goyang also refers to flower metal shape that usually worn or put as hair accessories as part of javanese traditional costume. The shape is equally same with this rossette iron except as it is an accessories it is more artfull.

Found recipe of kembang goyang in here The main reason I used this recipe is because she used glutonious rice flour, I dont have other explanation why is it good to use glutinous rice flour rather than it gives a good crunch texture to this fried cookie, as I always use it whenever I make bidaran, also another kind of fried snack.

A little advise, make sure do not submerge the mold in the batter and when it won't separate from its mold  try to reduce the heat down.

Swaying Flower Cookies, Kembang Goyang

 

100 gr glutinous rice  flour

100 gr rice flour 

100 gr corn starch 

3 to 4 tbs sugar

pinch of salt

1 egg

1 tbs of lime stone water ( 1 tsp of lime stone diluted in 3 tbs of water, once it seperate spoon out the clear water)  
1 tbs of ginger juice (made from crushed ginger mix in water)

350 ml coconut milk

oil for frying 

Methods:

Whisk all ingredients in large bowl (except oil), prepare oil in deep fry pan and place the mold (rossete iron) in the oil.  Once the rossete iron is hot enough, dip it into the mixture (it will stick on the hot mold). Dip it just below the top of the mold, do not submerse.
Put it back in the oil and sway the mold to release the batter, if it won't separate from its mold, that means u need to reduce the heat. Deep fry until light golden color. Place on a paper towel to absorb excess oil.

Kembang Goyang(Lentari)

Tepung ketan 100 gr
Tepung beras 100gr
Maizena 100 gr
1 sdk makan air kapur sirih
1 sdk makan air perasan jahe
1 butir telur
400 cc santan (Rita pakek 350 cc)
3 sampai 4 sdm gula.tergantung selera (pakek sendok ukur)
sedikit garam

Campur semua bahan, aduk rata.Panaskan minyak celupkan cetakan keminyak panas lalu ke adonan,  lalu celupkan lagi keminyak panas sambil digoyang-goyang sampai lepas dari cetakan. Begitu seterusnya sampai habis. Klo adonan tidak terlepas dari catakan berarti api terlalu panas, kurangi api, harusnya adonan akan terlepas saat masih agak lembek.

Cheesy Pineapple tart

I happen to like this recipe, it started 2 years ago. Lebaran that was. Made pineapple tart out of this recipe, noted to my self that making pineapple tart doesn't have to be a day of labour in the kitchen, this recipe has proven me, at least. The ratio and the amount of ingredients make things possible.

The recipe came from beautiful and talented  Anne of Ambrosia,  thanks An for sharing this mantap recipe. I also made variation out of this pastry, dipped in chocolate and peanut voila 2 kinds of cookies ready for Lebaran.

Cheesy  Pineapple tart 

Source : ‘Resep-resep Terbaik Kue Kering’ dari Primarasa

Ingredients
 Pastry
250g butter, softened
75 gr icing sugar
1 yolk
 ¼ sdt vanila powde/essence
350g plain flour
50 gr shreded cheese, could be cheddar, parmesan or edame
1 yolk for glazing

For filling/pineapple jam
- 900 gr pineapple skin off
- 150g granulated sugar
- 4 cloves
- 1 cinnamon stick
Crush pineapple  in a blender until smooth. Transfer  into a pan, add the cinnamon stick and cook until boiling. Stir vigorously until it forms paste and not watery. Cool aside and form into small balls.

Method1. Cream butter, icing sugar and followed by egg and vanilla till creamy and light
3. Gradually add flour into butter mixture, using spatulla mix it till all the ingredients are well incorporated
5. Shape the small dough to ball or your liking and top or fill with pineapple jam
6. Bake in a preheated oven at 160C for about 20mins or till the sides turn golden brown

Nastar Keju

Source : Buku ‘Resep-resep Terbaik Kue Kering’ dari Primarasa

Bahan :
Selai
900 g nanas kupas
150 g gula pasir
4 butir cengkih
7 cm kayu manis
Kulit
150 g mentega tawar

100 g margarin
75 g gula bubuk
1 kuning telur
¼ sdt vanili bubuk
350 g tepung terigu
50 g keju edam/parmesan/cheddar, parut halus
1 kuning telur untuk olesan
Cara :
1. Selai : parut nanas, masak bersama gula, cengkih dan kayu manis hingga mengental dan airnya habis, angkat dan dinginkan.

2. Kulit : kocok mentega , margarin dan gula dengan mikser berkecepatan sedang hingga putih, lembut, dan mengembang. Tambahkan kuning telur dan vanili, kocok hingga rata. Masukkan tepung terigu secara bertahap, tambahkan keju, aduk rata dengan spatula.

3. Panaskan oven pada suhu 160 °C, olesi loyang kue kering dengan margarin. Siapkan cetakan kembang diameter 3 cm. Ambil sedikit adonan, gilas di antara 2 lembar plastik hingga setebal 3 mm. Cetak adonan dengan cetakan yang sudah disiapkan.

4. Ambil satu lembar adonan yang sudah dicetak, taruh ½ sdt selai ditengahnya secara memanjang . Lipat kedua sisi adonan hingga bertemu ditengah, rapatkan ujungnya agar berbentuk mirip terompet. Lakukan hal yang sama hingga adonan dan selai habis.

5. Taruh adonan yang sudah dibentuk di atas loyang, beri jarak 2 cm agar tidak saling melekat waktu kue dipanggang. Olesi permukaannya dengan kuning telur.

6. Masukkan loyang ke dalam oven, panggang hingga kuning kecoklatan (± 20 menit). Keluarkan kue dari oven, pindahkan ke atas rak kawat, biarkan dingin

Almond Shortbread With Toasted Flour

 

Almond shortbread or known as "putih salju" (snow white) or "putri salju" (snow princes) is a classic cookies served in Lebaran or else, not being served at all as it lasted before lebaran. It has addiction factor as well as melting point. I made just day before Lebaran and my kids were munching on it non stop before the guesses. I made one more batch and hide some from my special cookies monsters, for photo shot purpose.

I remember the time when I was in year 9, reading a pull-out recipe sponsored by quite famous margarine brand in Indonesia. As a young baker I wonder why would recipe ask for toasted flour ? -sangrai- I didn't think much, really, I have got large pan and wooden spoon in my right hand, toasted the flour straight away on stove, until it changed its colour slightly darker , approximately 15 minutes, kept stirring, seriously... it's my first time, things have to be handle with extra care. While flour still warm  I rolled with other ingredients and voila... impressed with the result. Full flavour cookies with less ingredients. Hmmm ... I wonder why... My thought was it might be because in Indonesia flour traps more moisture, when you loose some you will bake less .....(hhmm... really?)


Now, I live in different part of the world called Victoria, which is known as dry whether state, I change my way of thinking about this toasted flour, it's simply cook the flour before hand, it's like when you bake with nuts but you toasted it before mix with cake mixture. Totally different taste.  Super delicate cookies worth to try. Easy to make, seriously I will not be baking anything two complicated these days a pile of reports will be patiently waiting for me.

Almond Shortbread With Toasted Flour

source morning song

250 gr toasted flour, sifted
200 gr butter
1 yolk
50 gr almond ground (here I used 75 gr)
1 tsp vanilla paste

Icing mixture to dust/roll

Methods,
Place toasted flour, ground almond and butter in the bowl of a food processor and process to combine. Add egg yolk and vanilla essence, and process until all ingredients just form a ball. Shape onto crescent, and place on an oven tray, bake to preheated oven for 10-15 minutes or until beginning to colour. When it is cooked let it cool before roll it to an icing mixture.

Just another look from my spring garden

 The last ranunculus... see you next year

Suji Cookies

I firstly knew this kinda of cookie when I was invited for iftar by Singaporean family. When she said its name, suji it made  my eyes opened wider as it was actually pale gold in colour. "Does it has suji in it ? " She said no, it's just used ghee butter. I'm not very fond of ghee, but this cookies was intriguing. I didn't feel like to order cos I still have jaaaars.. and jars of cookies for Lebaran, and you know my other reason was I'd like to bake it with my bare hands ☺. Though I felt hesitate to ask for recipe.

Completely forgot about this until I lined up in post office, and I saw "Poh's Kitchen-My Cooking Adventures" and from quick look I saw suji recipe, and put it as my reason I decided to purchase it, err... actually there was something else, the book was on sale ! In this book, Poh uses ghee, she creamed it while other recipe use melting method. I'm not sure what's different in result. Will try different method next time, meanwhile I am happy with  this recipe.

Suji Cookies with Pandan

230 gr ghee
150 gr caster or icing sugar 
1 tsp natural vanilla paste or almond essence
300 gr plain flour, shifted
1 cup (100 gr) almond meal
Pandan paste for green colour (Rita)

Methods
Preheat the oven to 16 °. Line a baking tray with baking paper.

With mixer, cream the ghee, sugar and vanilla or almond essence until pale and fluffy. Add the flour and baking powder and mix with  wooden spoon. Add the almond meal and mix until combined. (Rita add pandan paste)

Roll the dough into balls the size of large marble. Place on prepared tray about 2 cm apart. If your hands get very sticky, just wash and moisten slightly before continuing to roll. Top with piece of cherry and squash down a little. (I rolled into rice cereal (Rita))  

Bake for 10-12 minute or until pale gold-these are not meant to be golden brown. Cold on a wire rack and store in an airtight container.

 

Melt-in-mouth German Cookies

It was close to 11 pm, I've just finished with the chores as well as school task, I thought I still have 3 out of 5  energy level left.  I was craving to bake this cookies from 2 weeks ago, but there was always something else to bake with higher priority.

   
I decided to bake anyway otherwise it will intensely popping in my thought. The making was real simple. As always I put all ingredients in a food processor, press the button, shaped it and voilaa... a delicate moreish cookies in front of you before you knew it.  


Found this recipe in here, I reckon it's quite popular among Chinese blogger. Yeah .. and I made it, don't regret it. Recipe worth to try.

Melt-in-mouth German Cookies

Ingredients
125g butter
40g icing sugar
125g potato starch
80g plain flour
vanilla paste

Method
1. Beat butter and icing sugar till fluffy and lighter in colour.
2. Sift in potato starch and flour, mix to form a soft dough.
3. Roll into small balls (about 2cm in diameter), arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).
4. Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Simit Cookies

On one occasion a good friend of mine brought Turkish food to share on our lunch table. She knows that I am always excited to learn other countries cuisine. I guess this is one beneficiary of cultural diversity. She brought  Kisir and Simit. Kisir is a salad made from couscous and some herbs. While Simit is actually kind of Turkish  bread, it came to my surprise that Simit also comes in a cookie. Mind you, this is kind of savoury cookie. Not sure if I was too hungry or the cookies was so good. I lurve this. Graciously, she gave a sheet of paper, Simit recipe was written on it, she knows me very well.

The first batch that I made was not quite what I expected, it just matter of different understanding of measurement. Second batch I'd rather use my interpretation and common sense about making pastry. I was delighted with the result. It's a gem. It won't make your sweet tooth hooray, precisely.  But you would struggle to stop devouring this donut's shape cookies. 

  

Simit Cookies

{I used Australian measuring spoon, 1 tbs equal 20ml}
300 gr flour  
1 tsp salt
½ tsp baking soda125 gr butter
3 tbs canola/olive oil
1 egg yolk
2 tbs icing sugar3 tbs yogurt  

Coating
1 egg white
sesame seeds


Using food processor or mixer with paddle beater, mix flour , salt, baking soda, butter, oil, yolk, icing sugar and yogurt until all combine and dough starts to form. Shape into rings, coat with egg white and dip into sesame seeds. Place on the baking sheet, and bake until just golden brown.

 

Classic Chocolate Chip Cookies

It was after picnic lunch at Sorrento Beach. When I suddenly recalled of cookies I kept on the tin inside the picnic basket, that thing should accommodate my mood.

My gun was next to me while target was lying there in front of my eyes, the beach bench was so luxury to me, it's dark Grey with fabulous grain, and  white picnic plate was such helpful to provide me with additional light.

While cookies recipe was taken from Cadbury® Milk Chocolate Chips. No doubt about how good is the taste.

Classic Chocolate Chip Cookies
serves 30

Ingredients
125g butter
1 cup brown sugar
¾cup caster sugar
1 teaspoon vanilla essence
1 egg
1½ cups self raising flour
¾ cup milk chocolate chips
Method

1. Preheat oven to 160ºC.
2. Cream butter and sugars until light and fluffy.
3. Mix in vanilla essence and egg.
4. Stir in flour until combined.
5. Add ,milk chocolate chips.
6. Place teaspoons of mixture on greased baking tray and bake in moderate over for 10-15 minutes.

Chewy Anzac Biscuits

It was one afternoon when one of my girls handed me a piece of paper with Anzac biscuits recipe printed on it. She said, "Here is the recipe of the ANZAC bikkies, mom. I made one at school, do you know that this bikkies brought to war by the ANZAC hero ?". "Oh... it's good to hear it from you", I smiled. Well, she said she wanted to make one more batch at home.

It was really nice coincidence as I read before from the news paper what's top search on taste.com.au. It's this Anzac biscuits recipe. Even though Anzac day's behind us,bake our own still call as fun. The recipes were not really different, the taste.com.au use brown sugar while the school one use white, we used both of the recipes. To my taste, brown sugar is much better beside... it's chewy.

Just FYI, ANZAC Day (25th April) is a nationwide day of commemoration for Australians and New Zealander's of the lives lost at war, especially the ANZAC’s (Australian and New Zealand Army Corp) of World War I.

This celebratory biscuits carefully use selected ingredients. The exclusion of eggs mean to have a long shelf-life. It's usually hard tack biscuit, but this recipe wouldn't crack your tooth, trust me..
*super wink..*

The biscuits went to our tummies while the picture goes to Click event.



Chewy Anzac biscuits
* 1 cup (150g) plain flour
* 1 cup (90g) rolled oats
* 1 cup (85g) desiccated coconut
* 3/4 cup (155g) brown sugar
* 125g butter
* 2 tbs golden syrup
* 1 tsp bicarbonate of soda
* 2 tbs of water

Method

1. Preheat the oven to 160°C. Line two baking trays with non-stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
2. Put the butter, golden syrup and 2 tbs water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
3. Pour the butter mixture into the flour mixture and stir until combined.
4. Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
6. Set aside on the trays for 5 minutes, then transfer to a wire rack so it cools completely.

Source: Fresh Living - April 2004

Caramel Pots With Minted Shortbread Sticks

Lama gak ngeblog kaku juga ya... dua bulaannn rekor nih. Dah beberapa minggu ovenku kongslet... ih gak tau lah apaan tuh istilahnya yg jelas pas terakhir ngoven transformernya kayak kebakar gitu, belom sampe keluar api seh, cuman dah gosong en berasap. Abis itu ngoven cake pakek oven convectional, oven nyang buat nge-toast tuh yang ada malah error mulu.. gak bisa bagus hasilnya. Makanya kali ini bikin shortbreadnya separuh resep itupun dua kali ngoven... haallaaaahhh udin dweh komplainnya heheeh...

Shortbread-nya enakkk, aku aja syuka apalagi anak-anak ... bikinnya setengah resep, aku cuman pakek dua lembar daun mint yg lebar, masih berasa kok. Enak...enak.... rusak dah diet. Emang diet ? Enggak kikkk...

Bikin caramelnya gak ada masalah... lancar, yang masalah malah keasyikan nyodrek, jadi rada gosong. Tapi kan caramel is all about gosong kan ? kikikkk.. Hasilnya... perpaduan shortbread yang crispy dengan caramel creme yang soft dan meleleh di mulut. Thanks KBB for another awesome recipe.... Thanks also to Dita and Lina for making the round up... lop yu...

Caramel Pots with Minted Shortbread Sticks

Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.

Minted Shortbread Sticks

100g icing sugar

200g flour

100g cornflour

250g unsalted butter, softened

1 vanilla pod, seeds removed and reserved

1 sprig mint, chopped

Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.

Caramel Pots

125g caster sugar

2 Tbs water

125ml milk

250ml cream

3 egg yolks

Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.

Sablés Korova (Korova Cookies)

When hubby came with the word travelling, there will followed words that ring my bell a dark wicked chocolate cookie, a real grown-up cookies, a heavenly dark chocolate to go, a pick me up without the risk of spilling the car seat, a chocolate indulgent accompany a long endless road.

My choice is on so legendary Pierre Herme's Korova Cookies. Which renamed by Dorie Greenspan World Peace Cookies. An easy making cookies yet it has intense chocolate flavor and the sweetness balanced by fleur de sel, the sea salt.

The French word sables means 'sand cookies' or 'sandies,'
so named because of their fine, crumbly texture.
~ All Recipes


Sable is a classic French cookie originating in Normandy.
French for "sand", which refers to the sandy texture of
this delicate and crumbly shortbread-like cookie.
~ Joy of Baking

If you follow the instruction to the last dot, you will enjoy this heavenly moment, like mine. I added silvered almond and chopped white chocolate to counterbalance the bitterness of dark Ghana.

Sablés Korova (Korova Cookies)

Ingredients
1 1/4 cups all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
8 tablespoons plus 3 tablespoons unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon fleur de sel, or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into small bits

Directions
1 . Sift the flour, cocoa, and baking soda together and keep close at hand. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. (Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.) Add both sugars, the salt, and vanilla extract and beat for another minute or two. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated — the dough will look crumbly, and that’s just right. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.

2. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches (4 cm) in diameter. (Cookie-dough logs have a way of ending up with hollow centers, so as you’re shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven’t got an air channel.) Wrap the logs in plastic wrap and chill them for at least 1 hour.
(Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for I month.)

3. Center a rack in the oven and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper and keep them close at hand.

4. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. (Don’t be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.

5. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature — it’s your call. Repeat with the second sheet of cookies.
Note: The dough can be made ahead and chilled or frozen. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs and bake the cookies 1 minute longer. Packed airtight, baked cookies will keep at room temperature for up to 3 days; they can be frozen for up to 1 month.

HAPPY NEW YEAR 2009 EVERYONE....

Bitter Chocolate Peppermint Biscuits

Aku gak demen banget ma campuran chocolate en peppermint, klo ada a tray full of chocolate dg berbagai rasa, peppermint chocolate sudah pasti gak dianggap coklat. Jelas banget, karena gak syuka gak mungkin aku bikin. Ok... ok.... arfi jangan melototin aku dulu donk. As Arfi said so... ok lah aku bikin tapi dengan batas toleranceku ya ...Biscuit ini adalah tugas dari KBB buat bulan November, Bitter Chocolate Peppermint Biscuits. Satu hal lagi, buat shopping listnya, yg merluin peppermint essence, aku gak mungkin beli peppermint essence karena ada alcohol content, mohon maklum. Perjuangan dimulai dengan pembuatan mint flavor, aku pilih yang gak melibatkan proses masak. ikutin ceritanya disini.

Peppermint icingnya bikin aku girang banget karena rasanya paaas ... ma seleraku, tetapi ternyata seudah jadi, aku pikir takaran air dalam resep icing terlalu kebanyakan, jadinya konsistencynya terlalu runny. Sedangkan adonan biscuit aku ganti gulanya dengan icing mixture aka gula halus, tetep 1 cup seperti di resep. Hasilnya ??? Manisnya pas, anak-anak syukaaa banget, maksute hasil biscuitnya aza minus coklat en icing.

Ihikk... ternyata seudah sebagian disandwich pakek icing trus coating, jadinya gak laku dweh hehehe.... untung gak semua dikerjain, tapi biscuitnya sendiri tanpa icing en coating definetely jadi recipe to keep. Keseluruhan biscuit, manisnya seh masih tolerance, but no thank you... one strip too sweet to my taste, biarpun dah pakek gula halus.

Dalam hal finishing, aku ada "sedikit" unsur pembangkangan, biscuitnya aku sandwich 2 tumpuk aza, instead of 3, trus coatingnya cuman separo ^____^

Tingkat kesulitan: Sedang
Porsi: 12 potong
Bitter Chocolate Peppermint Biscuits
Source: Donna Hay for Canvas, NZ Herald.

Biscuit:
185g butter, softened / 185g mentega, lunakkan (di suhu ruang)
1 cup caster sugar / 1 cup gula kaster --- I used soft icing mixture ( gula halus)
1 egg / 1 btr telur
2 cups plain flour / 2 cups tepung terigu
½ tsp baking powder / ½ sdt baking powder

Peppermint Icing:
1 cup icing sugar / 1 cup gula tepung
1 tsp peppermint flavouring / 1 sdt peppermint flavouring
2 Tbs water / 2 Tbs air

Coating:
200g dark chocolate (70 per cent cocoa) / 200g dark chocolate (70 per cent cocoa)
1 cup cream / 1 cup krim

Preheat the oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.

Panaskan oven, suhu 180C. Letakkan mentega dan gula di dalam mangkuk mixer dan kocok hingga ringan dan creamy, tambahkan telur dan kocok rata. Ayak tepung dan baking powder di atas adonan telur dan aduk hingga tercampur rata.

Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper and bake for 56 minutes or until golden. Allow to cool on trays.

Uleni adonan dengan lembut supaya adonan tercampur rata. Gilas adonan di antara dua baking paper hingga tebalnya berukuran 2mm. Diamkan di kulkas selama 30 menit. Potong-potong persegi panjang dengan ukuran 36 x 7 x 5cm. Letakkan ke atas loyang biskuit yang dialasi baking paper dan panggang selama 56 menit atau hingga kecoklatan. Biarkan dingin di atas loyang tersebut..

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.

Campur gula tepung, peppermint flavouring dan air, aduk hingga licin. Sisihkan. Campur coklat dan krim di atas panci dengan api kecil dan aduk hingga coklat leleh dan licin tercampur rata. Sisihkan.

Sandwich three biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set..

Rapatkan tiga lembar biskuit dengan peppermint icing. Ulangi dengan sisa bahan. Olesi rak tipis2 dengan margari/mentega dan letakkan di atas loyang. Letakkan biskuit di atas garpu, celupkan ke dalam adonan coklat, letakkan ke atas rak dan dinginkan di kulkas selama 2 jam atau hingga mengeras.