Chocolate Wafer 朱古力薄脆

The word "wafer" confuses me.

In Asia, wafer often refers to a sweet bar contains multiple layers of thin crispy biscuits sandwiched with cream. "Wafer" in North America can be a thin biscuit itself, or the layered wafer biscuits.

But either how, I love this little chocolate wafer! It's light, crispy and chocolaty. Perfect when you have a sweet crave but don't want to go too crazy.

Chocolate wafer

6 dozen cookies
Recipe revised from Gourmet Magazine

Butter // 3/4 cup
Sugar // 1 1/4 cups
Rum // 1 tbsp
Egg // 1
All-purpose flour // 1 1/2 cups
Cocoa, unsweetened // 3/4 cup
Baking powder // 1 1/2 tsp
Salt // 1/4 tsp

1. Cream 3/4 cup butter, add gradually 1 1/4 cups sugar, and cream them together until light and fluffy. Add 1 tablespoon rum extract and 1 egg to the butter-sugar mixture and beat thoroughly.

2. Sift together 1 1/2 cups sifted flour, 3/4 cup breakfast cocoa, 1 1/2 teaspoons double-action baking powder, and 1/4 teaspoon salt. Add the sifted dry ingredients gradually, mixing well after each addition to make a light dough.

3. Roll the dough out 1/8 inch in thickness on a lightly floured board and cut it with a floured cookie cutter into rounds about 2 1/2 inches in diameter.

4. Place the rounds on an ungreased baking sheet in a hot oven (400° F.) and bake for 8 minutes. Six dozen cookies are yours.

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Healthy snack: Fig, flaxseed and pecan crackers

Time for healthier snacks! Here comes the crackers!



Surprisingly I found crackers are quite difficult to master due to the baking time and oven's temperature. Each batch is different and hard to be consistent. Baking them shorter, the crackers aren't crisp; leaving them too long in the oven it's going to be burnt. Arugh! I guess I really need to buy a cooking timer :< or not stepping away from the oven while baking!



These crackers are egg-free and milk-free, subtly sweet and loads with nutrients, health conscious checked! Goes well with jam or even dip into yogurt :D

Fig, flaxseed and pecan crackers

2 dozens
Whole flaxseed // 1/3 cup
Ground flaxseed // 1/4 cup
Flour // 1 1/2 cups
Baking powder // 1/2 tsp
Salt // 1/4 tsp
Brown sugar // 1 tbsp
Unsalted butter, at room temperature // 4 tbsp
Pecan, chopped // 1/4 cup
Dried figs, chopped // 7 or around 1 cup
Soy milk // 1/2 cup

1. Preheat oven to 325°F.

2. In a mixing bowl, combine the whole and ground flaxseed, flour, baking powder, salt, and sugar.

3. Add the butter and mix on medium speed with the paddle attachment until the mixture has the consistency of coarse crumbs.

4. Fold in the walnuts, figs, and soy milk, and mix until the dough is smooth.

5. Wrap the dough in plastic wrap and chill for 10 minutes.

6. On a floured surface, roll out half of the dough to 1/8 inch thick or thinner. Cut it as if on a grid to form 2-inch squares, then transfer them to an ungreased baking sheet with a spatula. Repeat with the other half of the dough.

7. Bake the crackers until golden brown, approximately 20 minutes. Let cool, then serve.

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Graham crackers

I didn't learn what graham crackers is until a few years ago when a recipe called for the graham cracker crumbs. Then I went to the grocery store to look for it, "Oh! So this is graham crackers? And you can actually buy the crumbs too?! O_o"

Graham crakers

4 dozens
Revised from Nancy Silverton’s Pastries from the La Brea Bakery

Flour // 2 cup
Dark brown sugar // 2/3 cup
Baking soda // 1 tsp
Sea salt // 3/4 tsp
Unsalted butter, 1" cubes // 7 tbsp
Mild flavor honey // 1/4 cup
Milk // 5 tbsp
Vanilla extract // 2 tbsp

Topping (optional)
Granulated sugar // 3 tbsp
Ground cinnamon // 1 tsp

1. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Add in butter cubes and pulse on and off or mix on low speed, until the mixture is the consistency of a coarse meal.

2. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

3. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.

4. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

5. Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer (I used a fork to speed up this process), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

6. Bake at 180C/350F for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.

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Christmas baking: holiday/thank you cookies for 2009

I done it! The first time ever holiday/thank you cookies from Yujai! Woohoo!


Chocolate candied orange peel, Gingersnap, Spiced oatmeal raisin cookies, Stained glass cookies, Caramel chocolate walnut cookies, Molasses cookies, Cranberries almond biscotti

Sending loveeeeeeeeee!

Most of them are for my coworkers, as a big thank you for all the help and work this year. I also mailed some to my friend in Peru and my brother in Hong Kong. Surprisingly it actually mailed pretty quickly to Peru(10 days for regular mail) but extremely slow to Hong Kong(3 weeks for priority mail)!




The stained glass cookies are so fun to look at, but taste-wise...erh..hmm...not my favourite, literally an eye candy! Among all I like the chocolate coated orange peel the best, mainly because I was a little stuffed/sick/tired of cookies...you know, there are always a few imperfect ones that you will eat immediately and if you ate one or two from each tray, you will know how I felt XD

Stained glass cookies

Recipe revised from Stained glass cookies by Simple recipe

Butter // 1/2 cup (1 stick)
Sugar // 1/2 cup
Brown sugar // 1/4 cup
Molasses // 1 tbsp
Vanilla extract // 1/2 tsp
Egg // 1
Flour // 2 cup
Salt // 1/4 tsp
Baking powder // 3/4 tsp
Hard candies, preferably in several flavors/colors // 30

1. Pre-heat oven to 375°F. Line two baking sheets with parchment paper or Silpat.

2. In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add molasses and vanilla extract, mixing until incorporated. Add egg and mix until light and smooth, about 1 minute on medium speed.

3. Sift together flour, salt, and baking powder. Fold dry ingredients into wet mixture. Use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks. Wrap disks in plastic wrap and refrigerate at least an hour and up to 2 days.

4. Remove any wrappers on candies and separate them by color into plastic bags. Using a mallet to crush candies.

5. Place one disk between two large sheets of waxed paper and roll to 1/4-inch thickness. Use cookie cutters to cut dough into desired shapes. Transfer cookies to prepared baking sheets, about 1 inch apart. Using a smaller cookie cutter or a knife, cut shapes into centers of cookies, reserving these center bits to add into extra dough.

6. Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, filling to the edges. Try to keep the candy within the centers. Any candy specks that fall on the cookie will color the cookie.

7. If cookies will be hung as ornaments or decorations, poke a small hole in the top of each cookie before baking.

8. Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just barely beginning to brown. Remove baking sheets from oven and place on wire racks to cool. Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from the dough. When cookies are completely cooled, remove and store in an airtight container. String with ribbon if you want to hang as an ornament.

:: notes ::
1. Most people use LifeSaver for the hard candies, but the sour taste will override the cookies.

Molasses cookies

Made from the leftover dough from the stained glass cookies recipe. Try using some unique cookie cookies, top it with frosting or even coat them with chocolate to make it more special. I used my fancy pie crust cutter to make these cutie small leaves :D

Cranberries almond biscotti

Light olive oil // 2 tbsp
Sugar // 1/4 cup
Vanilla extract // 1 tsp
Almond extract // 1/4 tsp
Eggs // 1
All-purpose flour // 3/4 cup + 2 tbsp
Salt // 1/8 tsp
Baking powder // 1/2 tsp
Dried cranberries // 1/3 cup
Almond // 1 cups

1. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

2. Divide dough in half. Form a log (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

3. Bake at 300F/150C for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Cut logs diagonally into 3/4 inch thick slices.

5. Lay on flat side (cut side) on parchment covered cookie sheet. Bake at 275F/135C for another 8 to 10 minutes each side (16 - 20 minutes in total).

Chocolate coated orange peel

Simply delicious. Oh, and it's eco-friendly too!
Recipe :: http://yujai.blogspot.com/2009/12/christmas-baking-candied-orange-peel.html

Gingersnap

6 ~ 8 dozen cookies
Recipe from Gingersnap by Simple recipe

Unsalted butter // 8 oz
Granulated sugar // 1 1/4 cup
Vanilla extract // 1/2 tsp
Eggs, large // 1 1/2 (or 2 small ones)
Molasses // 1/3 cup
Flour // 3 cups
Baking soda // 2 /12 tsp
Salt // 1 tsp
Cinnamon // 2 1/2 tsp
Ground ginger // 2 1/2 teaspoon
Finely ground black pepper // 1/8 teaspoon

1. Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.

2. Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.

3. Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.

4. Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment or Silpat-lined sheetpan (space at least an inch apart) and bake at 350 degrees until the edges turn dark brown, 7-12 minutes, depending on how thinly you have sliced the dough. Check the oven for doneness at 7 minutes.

Caramel chocolate chip walnut cookies

Everyone's favourite chocolate chip cookies!
Recipe :: http://yujai.blogspot.com/2009/11/caramel-chocolate-chip-walnut-cookies.html

Vanilla Sablé

Good times of the beloved sablé recipe!
Recipe :: http://yujai.blogspot.com/2009/04/boxful-of-love.html#sables

Spice oatmeal raisin cookies

Once again, my all time favourite oatmeal raisin recipes.
Recipe :: http://yujai.blogspot.com/2008/12/perfect-cookies.html

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caramel chocolate chip walnut cookies 焦糖朱古力核桃曲奇

Ever since I had a very awesome chocolate chip caramel cookie from an office bake sale, I have been on the quest of searching for the perfect chocolate chip caramel cookies recipe.

I've tried the basic Chocolate Chunk Caramel Cookies, which tasted awesome, but the cookies are not spreading and texture was not what I am looking for. Then I tried the Mysterious caramel chocolate chips cookies, which was closer, but still not quite.

I like the cookies to be crisp on the outside but still soft inside with sandy texture. I also love the cookies with wavy patterns on top that created by spreading. Earlier this month, I tried two more recipes and I think I found what I looking for! Woohoo!

caramel chocolate chip walnut cookies

recipes revised from // Brown Butter, Bacon & Chocolate Chip Cookies
3 dozen

Flour // 1¾ cup
White sugar // ¼ cup
Brown sugar // ½ cup
Butter, at room temperature // 8 tbsp
Shortening // 4 tbsp
Baking soda // 1 tsp
Egg, large // 1
Egg yolk, large // 1
Salt // 1 tsp
Vanilla extract // 2 tsp
Bittersweet chocolate chips // ½ cup
Walnut // ¾ cup
Caramel candy, grated or finely chopped // 5 pieces

1. Put your oven rack in the middle and heat your oven to 375 degrees. Whisk together flour with baking soda. Set aside.

2. Heat butter in a skillet over medium heat until melted. Continue cooking until it turns a dark, golden brown and smells divine. Swirl this pan constantly and stir the bottom frequently for good measure. Watch this carefully! As soon as it's done, take off the heat and pour immediately into a heatproof bowl. Stir in shortening so that they melt.

3. Put the butter in a large mixing bowl and add sugar, dark brown sugar, salt and vanilla. Add egg and egg yolk and mix until mixture is fully incorporated.

4. Let sugar/egg/butter mixture stand for a few minutes. Then whisk again for 30 seconds. Do this several times - you want to make sure that the sugar has "melted" into the liquid. When ready, mixture will be smooth, thick and shiny.

5. Using wooden spoon, stir in the flour mixture until just combined. Stir in chocolate chips, grated caramel and walnuts. Don't over mix but make sure no flour pockets remain.

6. Using a teaspoon, place a heaping teaspoon of cookie dough on the baking sheet lined with parchment paper.

7. Bake 375F for 10-14 minutes or until cookies are golden-brown and set along the edges but the middle is still soft. Remove from oven and set baking sheet on a wire rack and let cool for at least 10 minutes, keeping the cookies on the baking sheet.

焦糖朱古力核桃曲奇

recipes revised from // Brown Butter, Bacon & Chocolate Chip Cookies
3 dozen

中筋麵粉 // 1¾ cup
砂糖 // ¼ cup
黃糖 // ½ cup
牛油, 室溫軟化 // 8 tbsp
固體菜油/酥油 // 4 tbsp
蘇打粉 // 1 tsp
雞蛋, 大 // 1
蛋黃, 大// 1
鹽 // 1 tsp
云尼拿香精 // 2 tsp
苦甜朱古力粒 // ½ cup
核桃 // ¾ cup
焦糖/toffee糖, 刨絲或切碎 // 5 pieces

1. 預熱焗爐 375F。將麵粉和蘇打粉拌在一起，備用。

2. 小鍋內放牛油，以中火加熱，不時轉動木匙攪拌低部，直至煮成深金黃色及出香味。變色後立刻離火，到入另一耐熱碗內。加入酥油，拌勻。

3. 牛油溶液內加入黃糖，白糖，鹽和云尼拿香精。分次加入雞蛋，打發至順滑。

4. 讓牛油蛋漿靜置數分鐘，再攪拌30秒。重覆數次，如此能確保糖份完全溶入牛油蛋漿內。此時牛油蛋漿呈順滑，厚身及有光澤。

5. 加入麵粉，用木匙攪拌至剛好混合。再加入焦糖，苦甜朱古力粒和核桃，拌勻看不見粉粒就可以了，小心過度攪拌。.

6. 取1tbps的麵糊放在烘紙上，曲奇邊留些空位。


7. 375° F焗約10-14分鐘直至曲奇表面金啡色，邊緣呈酥脆但布中心鬆軟狀。留在焗盆上10分鐘，才移至網架上放涼。

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granola bars: Healthy and tasty ♥

The easiest cookies ever!

granola bars

20 pieces
8 inch square pan

Oats // 2 cup
Sesame seeds // 3/4 cup
Almonds, whole // 1 cup
Brown sugar // 2/3 cups
Honey // 1/2 cup
Peanut butter // 4 tbsp
Vanilla extract // 2 tsp
Salt // 1/2 tsp
Dried cranberries // 1/2 cup

1. Preheat oven at 350F, toast almonds, seeds for 10 - 12 minutes. Combine oats, seeds, almonds and dried cranberries in a large bowl.

2. Combine brown sugar, honey, butter, vanilla extract and salt, bring to simmer. Pour the hot caramel into the dried ingredients mixture. Mix to combine.

3. Line foil or parchment paper in the square pan and pour in the combined mixture. Place another piece of foil or parchment paper on top of the mixture and use the back of a spoon or any tool with a flat bottom (I use the measuring cup) to press the mixture firmly into the pan and create a flat surface.

4. Let it chill in the refrigerator until firm.

這種用各式麥片和果乾做的餅乾算是比較健康的小吃，可以算是史上最容易做的餅乾了！還免焗的呢!

燕麥條

20 pieces
8吋方模

燕麥片　// 2 cup
芝麻 // 3/4 cup
原粒杏仁 // 1 cup
黃糖 // 2/3 cups
蜜糖 // 1/2 cup
花生醬 // 4 tbsp
雲呢拿油 // 2 tsp
鹽 // 1/2 tsp
莓越蔓乾 // 1/2 cup

1. 焗爐預熱至350F，放入原粒杏仁和芝麻焗10~12分鐘。燕麥片、芝麻、原粒杏仁和莓越蔓乾放入一大碗內混合。

2. 小鍋內放入黃糖、蜜糖、花生醬、鹽，小火煮至小滾。離火後加入雲呢拿油，混合好後倒入放乾料的大碗內混合。

3. 方模內鋪上錫紙或爐紙，倒入混合好的餅乾料。表面再放上另一張焗爐紙，用湯匙或任何有平面的工具(我用量匙)用力壓平表面填滿方模。

4. 放入雪櫃雪硬即可。

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Cookies plate: Sables and Crackies

It may sound wired for people here in North America, but this is actually quite common in Chinese cuisine, and probably most of Asian cuisine.

I always love adding flowers and herbs into cooking, especially rose gives a little kick to the dessert with its delicate fragrance. Rose went surprisingly well with cranberries, this cookies has officially becomes my recent fave!

One day I brought these to work, my boss came up with the word "crackies" for these awesome baked goodies because the texture is in between cookies and crackers :)



Matcha sables, Black sesame and black soybean sables :: recipe
Replace matcha powder with ground black sesame and powdered black soybean


Rose and cranberries crackies



Osmanthus crackies

Rose and cranberries crackies

20 pieces
Powdered sugar // 50g
Butter // 100g
Salt // 1/4 tsp
Cake flour // 180g
Baking soda // 1/4 tsp
Dried rose // 1 cup
Dried cranberries // 1/3 cup
Water, cool // 1 tbsp

1. Beat together butter, powdered sugar and salt until cream like. Remove stalk and sepals using fingers. Soap the dried rose petals in water for 10 minutes. (The dough just need a little bit of water, but I would like to add some strong rose scent in it, so that's why it's 1 tbsp).

2. Combine cake flour and baking soda and sift into the butter mixture. Add in the soaped rose petals and water, cut to combine until a rough dough is formed.

3. Roll into a 0.5cm thick rectangle sheet. Chilled for 20 minutes. Cut into 20 equal pieces.

4. Bake 329F/165C for 20 minutes, lowered to 311F/155C for another 10 minutes (30 minutes in total)

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Icecream Sandwich 雪糕三文治

I cannot live without icecream or ice lollipop these days. Too hot!

I love the cake like cookies on those store bought ice cream sandwich, and so I spent some time looking for the recipe. I was hoping this recipe from Country Living would be the one. Although it isn't what I am looking for, but yield some pretty nice chocolaty crunchy cookies.



Handicap fish ice cream sandwich XD

Ice Cream Sandwiches

12 cookies
Country Living
All-purpose flour // 1 cup
Cocoa powder // 1/4 cup + 1 tbps
Salt // 1/8 tsp
Unsalted butter, soften // 1/2 cups or 2 sticks
Sugar // 3/4 cup
Egg yolks // 1
Vanilla extract // 1/2 tsp
Ice cream, slightly softened // 1 quart

1. Make the cookie-sandwich dough: Preheat oven to 350 degrees F. Sift together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the egg yolks and the vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour mixture. Beat until a firm dough forms. Divide dough in half and shape each half into a rectangle, about 4 by 3 inches. Wrap in plastic and chill for 20 minutes.

2. Shape the cookies: Line a 13- by 9-inch baking pan with plastic wrap and spread the ice cream in the pan. Cover with plastic wrap and refreeze. Line two baking sheets with parchment paper and set aside. Roll one rectangle of dough out to 1/4 inch in thickness -- approximately 9 by 11 inches. Cut the dough into six 2 1/2- by 5-inch rectangles. Repeat using the remaining dough for a total of 12 cookies. Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2 inches apart on the prepared baking sheets and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.

3. Assemble the sandwiches: Place 6 cookies face down on a clean work surface. Remove the ice cream from the baking dish and unwrap it. Using a sharp knife, cut six 2 1/2- by 5-inch rectangles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap and freeze until set -- about 30 minutes.

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seaweed crackers 紫菜梳打餅

最近太多甜吃，來點鹹的吧！

焗好的梳打餅很香紫菜味喔！我用的是那種用來捲壽司的無鹽紫菜，如果用當零食吃的紫菜記得減鹽的分量 :)

紫菜梳打餅

50 塊
recipe revised from 孟老師的100道手工餅乾

: 麵糰 :
低筋麵粉 // 250g
梳打粉 // 1/4 tsp
糖粉 // 50g
鹽 // 1/2 tsp
固體菜油(白油) // 75g
蛋白 // 75g
芝麻 // 25g
紫菜(海苔)，撕碎 // 5g

: 灑面 :
蛋白　// 1 tbsp
粗鹽 // 1/2 tsp

1. 低筋麵粉+梳打粉+糖粉混合過篩，再加入鹽和固體菜油，用手揉成尹均勻鬆散狀。

2. 分別加入蛋白和芝麻，繼續用手稍微混合，加入紫菜，手抓成糰。

3. 壓成長片狀，冷藏２小時。

4. 掃上蛋白，均勻地在表面灑粗鹽，切成大小均一的長方狀。

5. 165C/329F焗35分鐘。

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A boxful of love 一盒子的愛

To my dear friend, Helen.



I baked English raisin scones, spiced oatmeal cookies, milk tea biscotti, curry biscuits, chocolate lace cookies and vanilla sables.

Since this is supposed to be a birthday/house warming gift, I want to store the treats with something pretty. So a mooncake tin box has transformed into this beautifully linen gift box XD

Dear 墟，遲了一個多月的生日快樂 :D



Personally I like the Vanilla Sables the most! They are made with vanilla powder and homemade vanilla sugar, I favored it over matcha sables. The scones are also kicking ass, must try! The curry biscuits have an interesting favour, it's savoury and have a subtle sweetness in it, I kind of like it. Marsian thinks it's weird though, I guess he is not as adventurous as I am XD

The cookies really travel well too. I hand carried the box of cookies traveling from Seattle to OC, none of them are broke into pieces (except the lace cookies, which are so fragile that it even breaks when removing from the baking sheet). Now I can consider mailing cookies to friends ;)

English raisin scones

English raisin scones

14 mini scones

:dough:
All-purpose flour // 2 1/2 cup
Confectioners sugar // 1/4 cup
Baking powder // 1 tbsp
Baking soda // 1/2 tsp
Salt // 1/2 tsp
Raisins // 3/4 cup
Buttermilk (or 2 tbsp yogurt + milk) // 3/4 cup
Unsalted butter, chilled, cut into cubes // 1/2 cup
Egg, large // 1

:Egg wash: (Optional)
Egg yolk // 1
Milk // 2 tbsp


1. Preheat 220C/400F.

2. Combine flour + baking powder + baking soda + sugar + salt and sieve the mixture two times. Add in butter cubes, blend until flakes like, add in raisins.

4. Combine buttermilk + egg, add in the butter mixture. Stir gently until well blended.

5. Roll the dough into 1 inch thick rectangle sheet. Use round cookie cutter to cut out each scone dough and line it on the baking sheet.

6. Brush egg wash (optional), bake 15~20 minutes until golden brown.

:notes:
1. Serve best when warm with clotted cream and jam. I just don't understand why is it so difficult to find clotted cream here. In Vancouver, you can easily buy them from grocery store like Safeway. Maybe I will have to make clotted cream myself....T_T

2. Scones can be stored in air tight container for 3 days or freeze in the freezer for up to a month.

英式鬆餅

14 小鬆餅

:麵糰:
麵粉 // 2 1/2 cup
細砂糖 // 1/4 cup
泡打粉 // 1 tbsp
蘇打粉 // 1/2 tsp
鹽// 1/2 tsp
葡萄乾 // 3/4 cup
Buttermilk (or 2 tbsp yogurt + milk) // 3/4 cup
無鹽奶油 （冷凍，切小塊） // 1/2 cup
雞蛋 // 1

蛋液：（Optional）
雞蛋 // 1
鮮奶 // 2tbsp

1. 預熱焗爐，220C/400F。

2. 麵粉、砂糖、泡打粉、蘇打粉以及鹽過篩（至少兩次。泡打粉和麵粉拌不勻的話會有苦味）

3. 用一把叉把切成小塊的冷凍奶油壓入麵粉材料中，至麵粉呈小粒狀碎削。

4. 加入葡萄乾（也可隨個人喜好加入其他乾果和堅果），拌勻。

5. 將yogurt、鮮奶和雞蛋拌打均勻，然後輕輕拌入麵粉中，麵團均勻濕潤即可。

6. 在台面灑些麵粉，取出麵團整型。用杆面棍將麵團杆成長形，厚度約一寸，用圓形的cookie cutter（直徑2寸至2 1/2寸為佳），整齊的切出小圓筒形即可。將切出的麵團排在烤盤上。

7. 如果喜歡的話，可刷上蛋液，進烤箱烤15－20分鐘至表面呈金黃色既可。放到鐵架上待涼，收納于乾淨的容器內，可保存3天。冰箱可冷藏1個月。

Vanilla sablés

recipe :: http://yujai.blogspot.com/2009/01/matcha-cookies-meteor-shower.html

I used vanilla powder and used vanilla sugar instead.Making vanilla sugar is easy.

1. Place a cleaned vanilla bean on paper towel and set aside until dried.

2. Bury 1 dried vanilla bean in a container holding 2 cups sugar of your choice (I used super-fine this time)

3. Cover the container tightly. The sugar will be sufficiently scented with vanilla to be used in a week or so. Add more sugar to the jar when you use some of it's contents; the beans will be effective for many months.

Chocolate lace cookie

Chocolate lace cookies

12 cookies

Brown sugar // 30g
Butter // 30g
Milk // 1 tbsp
Cake flour // 5g
Cocoa powder // 4g
Almond bits // 25g

1. Bring together sugar + butter in a saucepan over low heat. Remove from heat when butter melt. Pour in milk and stir until sugar dissolve. Set aside until cool.

2. Sieve flour + cocoa powder and into the butter mixture and finally add in almond bits.

3. Bake 160C/320F 15 minutes.

朱古力蕾絲

12 cookies
recipe from 孟老師的100道手工餅乾

黃糖 // 30g
牛油// 30g
鮮奶// 1 tbsp
麵粉 // 5g
朱古力粉 // 4g
杏仁粒 // 25g

1. 黃糖 + 牛油以小火加熱至牛油溶化，熄火後趁熱加入鮮奶，攪拌至黃糖溶化。放涼備用。

2. 降溫後，一起篩入麵粉 + 朱古力粉，最後加入杏仁粒。

3. 160C/320F 焗15分鐘。

Milk tea biscotti

Milk tea biscotti

25 pieces
recipe revised from 孟老師的100道手工餅乾

Black tea // 2 tea bags
Cream/milk // 35g
Unsalted butter // 50g
Powdered sugar // 70g
Flour // 150g
Almond slices // 50g

1. Remove the tea bits from tea bags, soak in warm milk for 5 minutes.

2. Combine butter and powdered sugar. Add in the milk tea, mix to combine. Add in almond slices and shape into a dough.

3. Roll dough into a log about 3 inches thick. Bake 165C/329F for 20 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

4. Transfer logs to a cutting board and, using a serrated knife, cut log into slices 0.7 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and returned to the power off oven for another 10 minutes or until firm to the touch.

5. Remove from oven and let cool. Store in an airtight container.

Curry biscuits

Curry biscuits

24 pieces
recipe revised from 孟老師的100道手工餅乾

:dough:
Flour // 150g
Powdered sugar // 35g
Baking soda // 1/4 tsp
Curry powder // 10g
Unsalted butter // 50g
Milk // 1 tbsp
Egg white // 30g
Black sesame // 1 tbsp

:Egg wash:
Egg white // 15g
White sesame // 1 tbsp

1. Combine and sieve flour + powdered sugar + baking soda + curry powder. Add in butter to mix until flaky.

2. Stir in milk, egg white and black sesame, mix well and shape into a dough.

3. Place the dough over a long piece of plastic wrap. Roll the dough into a rectangle sheet about 0.5 inch thick, cover it with the plastic wrap and chill in the refrigerator for at least 2 hours.

4. Brush egg wash and sprinkle the top with white sesame, cut into 24 rectangular pieces.

5. Bake 165C/329F for 25 minutes.

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matcha cookies meteor shower! 抹茶餅乾流星雨!

I love matcha (Japanese green tea), and that's the reason why Kyoto is my favorite place in Japan. You will find green tea cake, green tea pudding, green tea parfait, green tea anything in this historic city!

Usually I am not a big fans of roll cookies, but this recipe really surprised me! The cookies are absolutely delicious. The matcha flavour of course playes an important role in these luscious cookies. (Oh, and I finally got a chance to play with the winter cookies cutters that I bought last year!) Photographing the stars are just fun! I had a joke about giving 5 stars rating to my hubby...haha! Here you go, you are the star!

Sablés au thé vert Matcha

2 dozen cookies
recipe revised from lovecool

Confectioners sugar // 1/2 cup
Unsalted butter, cut into cubes // 5 oz
All-purpose flour // 1 3/4 cup (8.5 oz)
Egg yolks, large // 3
Matcha (powdered green tea) // 1.5 tbps
Granulated sugar (for coating) // 1/2 cup

1. Preheat the oven to 350F. Line a sheet pan with parchment paper.

2. Whisk the confectioner’s sugar and green tea together in a bowl.

3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.

4. Add the flour and mix until well combined.

5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.

6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).

7.Roll the dough out to ½” thickness.

8. Cut the dough with a leaf cookie cutter.

9. Toss each cut cookie in a bowl of granulated sugar to coat.

10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

抹茶餅乾

約24塊
recipe revised from lovecool | 中文翻譯自Aetlier Vi

糖粉或細砂糖 // 1/2 杯
無盬奶油 (室溫放軟, 切丁) // 150g
麵粉 // 1 ¾ 杯
大蛋黃 // 3個
抹茶 (我用的是宇治抹茶) // 1.5湯匙
砂糖 (包裹麵團用) // 1杯

1. 將抹茶和糖粉混合拌勻。將抹茶糖粉跟室溫放軟的奶油用電動攪拌器先以低速拌勻，改用中速打至蓬鬆且顏色變淡及一致。加入麵粉，攪打勻後加入蛋黃，拌成糰塊。

2. 將麵糰放在撒上麵粉的工作台上，揉至軟滑成球狀，輕壓成扁圓碟狀，蓋上保鮮膜，放進冰箱靜置30分鐘醒麵。

3. 烤箱預熱至350°F/180°C。在餅乾烤盤上鋪上烤盤紙，備用。

4. 取出麵糰﹐放在撒上麵粉的工作台上，將麵糰桿成約厚3/8in的薄片後用餅乾模具吸出麵糰，然後放到盛著砂糖的碗中讓麵團完全包裹著砂糖。

5. 有間距地排放在鋪了烤盤紙的烤盤上，放入烤箱烤15分鐘或是烤到餅乾週邊變金黃色就可以了。

*notes*
1. 烤好後記住要在鋼架放涼，否則口感沒那麼酥脆。
2. 我覺得原食譜的成品甜了點，所以減了糖份。

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mocha cookies: The ultimate cookies that a chocoholic ever needs 摩卡曲奇餅: 獻給古力狂的終極曲奇

Switching back to chocoholic mode. Time for some very chocolate-y treats!

Found this recipe from the Gourmet Magazine. HOLLY COW!!!!!! I have to share this with you. It's freaking goooooooooooooooooood! The cracked top make this cookie even more wonderful. Best found in recent recipe adventure.

Stop talking and start baking!

Mocha cookies

36 cookies
recipe revised from Gourmet Magazine

Unsweetened chocolate, chopped // 4 ounces (1/2 cup)
Semisweet chocolate chips // 3 cups (375g)
Unsalted butter, cut into bits // 1 stick (1/2 cup)
All-purpose flour // 1/2 cup
Baking powder // 1/2 tsp
Salt // 1/2 tsp
Eggs at room temperature // 4 large
Sugar // 1 1/2 cups
Instant espresso powder // 1 1/2 tbsp
Vanilla extract // 2 tsp

1. In a metal bowl set over a saucepan of simmering water melt the unsweetened chocolate, 1 1/2 cups of the chocolate chips, and the butter, stirring until the mixture is smooth, and remove the bowl from the heat.

2. In a small bowl stir together the flour, the baking powder, and the salt.

3. In a bowl beat the eggs with the sugar until the mixture is thick and pale and beat in the espresso powder and the vanilla. Fold the chocolate mixture into the egg mixture, fold in the flour mixture, and stir in the remaining 1 1/2 cups chocolate chips. Let the batter stand for 15 minutes.

4. Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350° F. oven for 8 to 10 minutes, or until they are puffed and shiny and cracked on top. Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely.

*notes*
1. Like any other chocolate desserts, these cookies tasted even better the day after as it will get moist over time. Melt in your mouth!

摩卡曲奇餅

36塊
recipe revised from Gourmet Magazine

苦甜朱古力, 切碎// 4 ounces
含糖朱古力粒 // 3 杯
無鹽牛油, 切成小粒 // 1 stick (1/2 杯)
中筋麵粉 // 1/2 杯
泡打粉 // 1/2 tsp
鹽 // 1/2 tsp
大雞蛋, 室溫 // 4隻
砂糖 // 1 1/2 杯
咖啡粉 // 1 1/2 tbsp
雲尼拿香精 // 2 tsp

1. 苦甜朱古力、1 1/2 杯含糖朱古力和牛油隔水加熱，攪拌至順滑即可離火。

2. 在另一小碗內，混合中筋麵粉、泡打粉和鹽。
牛油放進小鍋裡充份混合後開小火煮至溶解。熄火，加入朱古力，攪拌至完全溶解成為朱古力漿。放涼，備用。

3. 將雞蛋和砂糖打發至淺色，加入咖啡粉和雲尼拿香精。倒入朱古力漿以切拌方式混合，再加入乾粉類，最後加入餘下的朱古力粒。靜置15分鐘。

4. 取1tbps的麵糊放在烘紙上，用匙背推開，曲奇邊留些空位。

5. 350° F焗約8-10分鐘直至曲奇餅鬆軟，表面光亮有裂痕。留在焗盆上一會，才移至網架上放涼。


*notes*
1. 跟其他朱古力甜點一樣，這款曲奇隔天回潮更好吃喔！

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again....egg white is awesome!

Egg white is awesome because it can transform to the awesome Garibaldi biscuits, my favourite 雙皮奶 and 杏汁蛋白! Garibaldi biscuits is soooooooooooooooooooooooo good when it's freshly out from the oven, holly cow!

Garibaldi biscuits

30 biscuits
recipes revised from // Sweet Pea

Flour // 200g
Powdered sugar // 200g
Unsalted butter // 140g
Egg whites // 3
Raisins // 300g
Egg Wash // 1 egg yolk + 1 whole egg

1. Preheat the oven to 180°C (350°F).

2. First separate the eggs : 1 bowl with 3 egg whites and a 2nd bowl for the egg wash = 1 egg yolk + 1 whole egg whisked together - set the bowls aside.

3. Now in a large mixing bowl, sift the flour and the icing sugar and mix well. Next melt the butter, then combine with the sugar/flour mixture until what looks like little breadcrumbs.

4. Next add the 3 egg whites (no need to beat them in advance) and mix until you have a very smooth batter. Finally fold in the currents. This is a very wet dough that must now be chilled for at least 1 hour.

5. Place half the dough on a large piece of baking paper. Flour the surface of the dough and the rolling pin well, and roll out until approximately 0.5cm thick. Place on a baking sheet.

6. Using a pastry brush, cover the entire surface of the dough with a thick lager of egg wash.

7. Cook for 20-22 minutes.

8. Remove from the oven and using a large sharp knife immediately cut into rectangles. Leave the cookies to harden for 5 minutes before transferring to a cooling rack.

*note*
1. As the dough is VERY wet, please do not reduce the chilling time or it will be difficult to roll out.

雙皮奶

蛋白 // 1
鮮奶 // 2/3碗
糖 //　隨量

1. 鮮奶加白糖煮至溶化，注入碗裡，放涼。

2. 奶脂在表面凝成薄皮，以牙籤挑起奶皮邊緣，倒去皮下之鮮奶到另一大碗內，奶皮留在碗底。

3. 再將打散的蛋白加入盛鮮奶的大碗內攪勻，再慢慢倒回有奶皮碗裡，讓奶皮浮於其上，覆上錫紙，蒸12分鐘。

::note::
1. 我今次加了點椰奶做成椰汁雙皮奶，好香喔！加上椰奶含更高油脂，那個奶皮更厚更香更滑！

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the perfect cookies 完美的曲奇餅

I am not a big fans of spice cookies, but this one is really good. The spice does the magic and twists the cookie into an unique favour. I had used this recipe many times and still amazed by the result each time. Try it! Try it!


These are the perfect spice oatmeal raisins cookies! Didn't overbake this time, simply prefect! Chewy and moist inside....oh my...just can't stop eating them.

丁香燕麥提子乾曲奇

約36塊

牛油 // 1/2 cup
酥油 // 1/2 cup
黃糖 // 1 cup
白糖 // 1/2 cup
雞蛋 // 2
云尼拿香精 // 1 tsp
麵粉 // 1 1/2 cups
蘇打粉 // 1 tsp
肉桂粉 // 1 tsp
丁香粉 // 1/2 tsp (就是這香料令這個曲奇特別起來)
鹽 // // 1/2 tsp
燕麥 // 3 cups
提子乾 // 1 cup

1. 預熱焗爐 350 degrees F (175 degrees C)。牛油, 酥油事先室溫軟化。

2. 將牛油，酥油，黃糖和白糖打發至淺黃色。分2次加入雞蛋，打發至順滑。加入雲尼拿油。

3. 在另一個碗內，將麵粉，蘇打粉，肉桂粉，丁香粉和鹽等乾材料拌在一起。慢慢將兩個混合漿料打在一起成為生麵團。最後加入燕麥和提子乾。用小匙將它壓成曲奇並排放在烘紙上。

4. 烘焗約10-12分鐘直至曲奇餅變成金啡色。

* notes *
1/ 燕麥和提子乾可以隨量, 視乎個人喜好。

2/ 酥油可用植物牛油或固體菜油代替。

Spice oatmeal raisin cookies

36 medium size cookies

Butter // 1/2 cup
Shortening // 1/2 cup
Brown sugar // 1 cup
White sugar // 1/2 cup
Eggs // 2
Vanilla extract // 1 tsp
All-purpose flour // 1 1/2 cups
Baking soda // 1 tsp
Ground cinnamon // 1 tsp
Ground cloves // 1/2 tsp
Salt // 1/2 tsp
Oats // 3 cups
Raisins // 1 cup


1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar. Add in eggs one at a time. Don't worry if the batter separates, just keep beating until it becomes smooth. Add vanilla, mix until smooth.

3. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

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almond tuile 杏仁瓦片

One thing I learned from baking for the afternoon tea party...all the recipes need yolks, yolks, yolks! And so here comes the a challenge for egg whites leftovers.

Mr. T loves almonds, and I have not make his favorite cookies for years, so almond tuile became the answer! These crispy cookies are extremely easy to bake, all you need is flour, egg whites, sugar, oil and nuts.

almond tuile

20 large cookies
Egg white // 100g (3 large egg white)
sugar // 100g (3/4 cup) or 70g for slightly sweeten
Oil // 40g (1/3 cup)
Flour // 30g (1/4 cup)
Almond slices // 160g

1. Combine everything except almond slices in a mixing bowl, beat until pale white and smooth. Fold in the almond slices. Don't overmix!

2. Line baking sheet with nonstick liner or spray baking sheet with oil. Also sprinkle with flour. (You may want to sprinkle more flour as these cookies really stick!)

3. Take a 1 tbsp of batter and spread into neat round using the back of spoon. I used an egg ring to help making perfect round. Leave space between cookies.

4. 180C / 350F for 10 minutes or until golden around edge. Allow them to cool on the baking sheet before transferring.

::notes::
1/ You can use any kind of nuts or seeds. Try sunflower seeds and sesames!

2/ I like them to have even color, so I left the cookies in the oven for extra 2 minutes.

3/ Cookies are very soft when out from the oven. You can place them over a tart shell right the way and shape them into bowls.

4/ I use pancake rings to make them into round shapes. You can also use big round cookie cutters or mousse ring to achieve the same result.

5/ These cookies stick to surface pretty bad, always grease the baking sheet and sprinkle with flour.

杏仁瓦片

20個大曲奇
蛋白 // 100g (3大蛋白)
砂糖 // 100g (3/4 cup) or 70g for slightly sweeten
油 // 40g (1/3 cup)
麵粉 // 30g (1/4 cup)
杏仁片 // 160g

1. 除杏仁片外，混合所有材料，拌勻至乳白色及幼滑，再加入杏仁片。

2. 烤盤掃油洒麵粉。

3. 取1tbps的蛋白糊，用匙背推開，曲奇邊留些空位。

4. 180C/350F焗10分鐘或直至邊邊金黃色。

::notes::
1/ 可以改用其他果仁，芝麻，葵花籽都是不錯的選擇!
2/ 我喜歡成品色澤平均，所以通常會熄火後悶２分鐘。
3/ 杏仁瓦片剛出爐時很軟的，可以放在tart模裡弄成碗狀。
4/ 把pancake ring放在烤盤上，再取蛋白糊填滿，就可以弄成漂亮的圓型了。用大的cookie cuter或mousse ring也可以喔。

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Apple stuffed bread + Mysterious caramel chocolate chips cookies 青蘋果麵包 + 神秘焦糖朱古力曲奇

快活不知時日過，後天就返鄉下/娘家了。

為免再發生綠色的橙事件(T君的傑作)，我這幾天很努力地為雪櫃大掃除。購買最少量的食材來配合消耗所有剩餘物資，完全是考我的組織能力。幸好成績蜚然，通通都清光了呢！爬地剩下的燒牛肉、蛋和生菜變成沙律；番茄、洋荵和芝士變成lasagna；牛油果變成guacamole配剩下的tortilla chips；高筋麵粉、雞、青蘋果和牛奶變成青蘋果麵包；核桃、牛油、蛋變成曲奇餅...！

說歲晚收爐也說了三次，但又手癢想用盡雪櫃裡的東西，今天焗完曲奇後終於可以真真正正的收爐了。

說起來每次回港的前一晚總沒得睡，次次洗衫、吸塵、拖地、做清潔都做到零晨三、四點。t君更慘，他每次回香港前都總在公司忙到焦頭爛額。原以為今次應該不會歷史重演，怎想到星期五又突然彈出一個問題來，現在還在埋頭苦幹，可以預期回到HK還是得工作。好慘喔！

青蘋果麵包

recipes revised from // 蘋果麵包 by TPC
2個長條麵包

: 蘋果餡 :
青蘋果, 去皮切粒　// 3
砂糖 // 3 tbsp
牛油 // 15g

1. 鍋中下牛油煎香，下蘋果略炒，再下砂糖略焦。170C/338F　焗15分鐘收乾水份，放涼待用。


: 材料 :
高筋麵粉 // 125g
低筋麵粉 // 125g
乾酵母 // 5g
細砂糖 // 15g
鹽 // 2g
鮮奶 // 126g
蛋 // 30g
牛油 // 30g

1. 將所有材料(牛油除外)放入攪拌盆中，拌成粗麵糰，再加牛油再搓至光滑接近薄膜狀態。蓋上保鮮膜做基本發酵至2倍大。

2. 分割成兩個，滾圓靜置10分鐘。

3. 鬆弛完畢後麵糰用手壓扁後，以桿麵棍桿平，包入蘋果餡。

4. 最後發酵至2倍大。

5. 180C/350F 焗20分鐘。


* notes *
1/ 我跟原食譜做過一次，麵糰超乾，完全搓不出光滑，所以宣告失敗。

2/ 高低筋麵粉份量可以自行更改，我是因為不夠高粉才各用一半。成品軟綿綿，按下還是會回彈的，不過要handle with care ;)

3/ 我試過跟原食譜在麵糰打好後加入蘋果粒，超難操作所以就不建議這樣做。若真的想這樣做的話，記得蘋果粒要收乾水份但不要煮至腍，硬一點應該比較好操作，或者可以試試打成蘋果泥加入去。

4/ 糖的分量可以再加多些，我做出來的麵包體是不甜的，應該可以多加10~15g。如果用紅蘋果的話，加5~10g就應該可以了。

Apple stuffed bread

2 loaves

: Apple filling :
Ganny Smith Apples, peeled, cored & chopped　// 3
Sugar // 3 tbsp
Butter // 15g

1. Melt butter in saucepan, stir in apple and sugar. Bake the apple at 350F for 15 minutes or until dried.


: Bread dough :
Bread flour // 125g
Cake flour // 125g
Active dry yeast // 5g
Sugar // 15g
Salt // 2g
Milk // 126g
Egg // 30g
Butter // 30g

1. In a large bowl, combine everything except butter. Beat until well blended using a stand mixer with a dough hook attachment. Add in butter and knead until dough is smooth and elastic. Shape into a ball. Place dough in a greased bowl. Cover, and let rise in a warm place for 60 minutes (double in size).

2. Divide in the dough into 2 balls. Let rest for 10 minutes.

3. Roll each dough into long strip, fill it with apples and roll it up to form a loaf.

4. Let rise for 50 minutes or until double in size. Brush egg wash or milk on the top of each dough.

5. Bake 180C/350F for 20 minutes.

我非常滿意今次的成品，正正是我所預期的moist, chewy caramel cookies。神秘焦糖朱古力曲奇有多神秘？都幾神秘的！神秘在於加了一樣聽起上來很匪夷所思的調味料－－蒜頭！不知道會不會人人接受，但確是另有一番風味，我倒是喜歡這混合出來的味道。

做法是焦糖煮好後加入用水煮過的蒜粒和核桃，放涼後壓碎加入麵糰裡。多了些功夫，但有驚豔效果喔！

Mysterious caramel chocolate chips cookies

recipes revised from // Garlic Brittle Cookies & Chewy Chocolate Chips Cookies
3 dozen

: garlic brittle :
garlic // 5~7 cloves
Sugar // 1/2 cup
Corn syrup // ¼ cup
butter // 1 tbsp
vanilla // 1/2 tsp
salt // ¼ tsp
walnuts, toasted and chopped // 1 cup

: cookies :
White sugar // ¼ cup
Brown sugar // 1/2 cup
Butter, at room temperature // 1 cup
Shortening // 1/3 cup (recommended substitute: butter or vegetable oil)
Baking soda // 1 tsp
Egg // 1
Vanilla extract // 1 tsp
All purpose flour // 1 1/2 cup
Chopped toasted nuts // 1/2 cup
Chocolate chips // 1 cup
Garlic brittle // 1 cup

1. Heat oven to 375F. Mix sugars, butter, shortening, egg, and vanilla.

2. In a separate bowl, stir flour and baking soda. Add the flour mixture, chocolate chips and nuts to the wet ingredients. Drop by rounded teaspoons onto ungreased baking sheets.

3. Bake 375F for 8-9 min, or just until edges begin to brown.

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