Latte Mocha Recipe For Coffee Cookies

I am not much of a coffee drinker. But give me some great tasting coffee cakes or coffee cookies and ooooooohhh la la... my mouth just won't stop munching!

I have a great tasting latte mocha recipe for these coffee cookies which I call Mocha Squares. I have found that the taste comes from the flavour or essence that you get. I used to buy the latte flavouring from a company that is no longer operating and am now in the process of sourcing for another great tasting flavour that will give as much 'kick' as my friend Lisa puts it.

Coffee Cookies Recipe aka Mocha Squares

Ingredients:-

A
250g butter
180g icing sugar

B
250g top flour

100g green pea flour

1/2 tsp sodium bicarbonate

C

25g mocha coffee powder

1tsp latte essence

50g ground almond

D

100g cooking chocolate

Method:-

Mix A on low speed. Then beat on high speed till creamy.

Stir in C and mix well.

Sift B ad add into mixture. Mix gently to form dough.

Roll out dough to 3mm thickness

Cut into 1 inch squares

Gently lift squares one by one

Place on cookie tray lined with baking paper

Bake in 180 degrees C oven for 10 - 15 minutes till golden brown

When ready, remove from oven and place on racks to cool. Melt D and place into piping bag and pipe zig zag designs on top of coffee cookies

Store in air-tight container when cool.

Enjoy baking and eating! :)


If you have any awesome latte mocha coffee recipes, feel free to share them...

Mocha-Chip Cookies

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Pineapple Tarts Recipe

Delicious Homemade Pineapple Tarts Singapore Recipe

It has been a very busy 2010! With the Spring Festival or Lunar New Year of the Tiger falling on February 14th this year, same as Valentine's Day, somehow orders for Chinese New Year food such as cakes and cookies came in late.

In the run-up to the Spring Festival, it was non-stop baking all the way. Had lots of fun along the way as well.

Here's a Pineapple Tarts Recipe which I use and a step by step pictorial guide on how to make pineapple tarts:-

Pineapple Tarts Recipe

Ingredients:-

A
114 g plain flour
114 g self raising flour

B
142g butter

C
1 egg
1 tsp cold water

D
egg wash (1 beaten yolk with 2 tsp milk)

E
500g - 750g pineapple jam (can be bought from baking speciality shops such as Phoon Huat and Gim Him Lee which would be slightly cheaper than from supermarkets)


Method:-

Sieve A.
Mix A and B till crumbly.
Tip:- Especially when making large quantities, I use the universal blade of the Braun machine to knead A & B and mix with the egg and water mixture. This is a huge time saver!

A & B placed in the food processor with the universal blade

After a few minutes, mixture is crumbly

You see 2 eggs here as I was doing 2 recipes at one go

Beat the eggs and water

Add in C into A & B crumbly mixture and knead into a dough.

Dough is now ready

Wrap in plastic foil and refrigerate for 30 minutes.

Get ready some flour, cookie cutter and rolling pin

Tip: You can roll the dough in between 2 plastic sheets. I use baking paper at the bottom and plastic wrap on top.

Roll dough till approximately 3 - 4 mm thick.

Use cookie cutter to cut into shapes.

Place on greased baking tray (or baking tray lined with baking sheet).

Bake blind in preheated 180 - 190 degrees C oven for 15 minutes.

Egg wash

Remove tray from oven & brush with egg wash.

Roll the pineapple jam into balls and place in the centre on baked dough.

Pineapple jam

Rolled into balls

*Optional:- place design on top of jam

Bake in 180 - 190 degrees C oven again for another 5 minutes.

Remove from oven, place on racks and leave to cool before storing in air-tight container.

Makes approximately 50 little pineapple tarts.

The amount of pineapple jam is up to you. I prefer using more jam so much so that one of my friends calls them "jam-on-tarts". My brother refers to them as "Dolly's Glory".

Happy Baking!

Pineapple Tarts

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Chinese New Year Cookies and Lapis Order 2010

HOME KITCHEN CREATIONS
To order, please call 90276873/97374713

Chinese New Year is just around the corner once again. Anyone wishing to enjoy some home made cookies, please order them fast!

- No preservatives

- All lovingly homemade

- Unique mocha squares

- Crunchy & nutty chocolate

- Generous pineapple paste filling

- Ideal gifts for families & business associates

Chocolate Rocher ... $10

Pineapple Tarts... $12

Mocha Squares... $8

Chicken Biscuits .. $ 8
Prawn Rolls ... $10
Kuih Bangkit ... $14
Love Letters ... $15


Kuih Lapis
~ Chocolate ......$25
~ Coffee ............$25
~ Original .........$23
~ Pandan ..........$25
~ Prune ............$31

Hot Favourite...

Orders should reach us on/before 28-Jan-10
Last delivery date is on 11-Feb-10

WISHING YOU A HAPPY & PROSPEROUS LUNAR NEW YEAR
Thank you for your support and co-operation.

Festival Mooncake

Moon Festival - Chinese Mooncake

Festival Mooncake, also known as Mid-Autumn Festival (Chung Chiu) or Lantern Festival or Moon Festival is the third major festival of the Chinese calendar. It is celebrated on the 15^th day of the eighth month and is one of the three most important festivals. The Mid-Autumn Moon Festival is one of the most celebrated Chinese holidays where Chinese families celebrate the end of the harvest season with a big feast.

This year, the Chinese mooncake festival falls on October 3^rd, 2009. On this day, the moon is full and round and this is when the Chinese people gather to view the moon. The round shape signifies family reunion. Sons and daughters will bring their family members back to their parents' house for a reunion. Sometimes people who have already settled overseas will come back to visit their parents on that day. Where possible, all the family members will get together.

For the Moon Festival, mooncake foods are prevalent. Mooncakes are a kind of Chinese delicacy which friends and relatives send to each other as a way of giving thanks. A relatively thin crust with heavy and dense filling that is usually made from lotus seed paste, these mooncakes come in various varieties. Some may contain yolks from salted duck eggs, others may boast of nuts, yet others may have ham. The range is endless due to the popularity of mooncakes and the creativity of the manufacturers.

The sinful high cholesterol mooncakes are usually eaten in small wedges and accompanies by Chinese tea. Today there are the traditional baked mooncakes, the snowskin mooncakes, the mooncakes with crispy pastry and so on.

Every year, on the mid-autumn festival, children light lanterns and carry them around.

Lanterns

And more lanterns

Here are some pictures of mooncakes and you can see the great varieties as well as each high end establishment coming up with various ways of packing these mooncakes.

Crispy skin mooncake

Durian mooncake

Snowskin mooncakes

More snowskin mooncakes

Red Date Snowskin mooncakes

Check out these packaging



Traditional Baked Mooncakes

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