咩咩meh-meh 喜洋洋 cookie

喜洋洋♥喜洋洋

看到很多人弄羊cookie, 我也湊湊熱鬧，弄個林太版本的肥咩咩喜洋洋cookie ^___^

昨夜邊做邊唱："Timmy.... its Timmy... hes the little lamb needs alot to learn... Timmy..."心想寶貝megan 一定會喜歡，但半夜寶貝突然發高燒，今早她看到很開心，但不能吃先囉，haih.....

今早post上facebook 很多人都說這些肥肥羊平時一定是吃好料，非常很可愛，haha 

用的是German Cookie 食譜，果真melt in mouth 入口即溶，很喜歡。

125g 牛油只弄了14粒啊，如果不是為了弄咩咩咩造型，應該可以弄得更多。而且還忙碌了2個鐘頭。如果簡單簡單圓形的話，應該少過1個鐘頭可以搞掂，haha

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Recipe 食譜：

125g SCS butter 牛油

125g potato starch 馬鈴薯粉

80g super fine flour 特幻粉

40g icing sugar 糖粉

Method 做法：

whisk or beat butter + icing sugar till fluffy 牛油 + 糖粉打/攪拌至鬆發

Sift in both potato starch and flour 篩進粉類

Black sesame as sheeps' eyes 眼睛是用黑芝麻

Bake in preheated oven at 160° for 16-17minutes 預熱烘爐160° 烘16-17minutes

(∩_∩)

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Top left: the special one, wearing shawl, haha 

Pineapple Cookies 鳳梨餅

第一次做的，有點不滿意，因為沒有涂夠蛋黃，所以這些鳳梨餅都不夠金黃色，下次吧 ☺ 但味道好吃，用的是SCS牛油，香喔 😙

INGREDIENTS:

- 1/2 block of SCS Butter (125g) 牛油

- 200g super fine flour 特幻粉

- 30g custard powder 蛋黃粉

- 35g icing sugar 糖粉

- 1 egg yolk 蛋黃

**Pineapple paste i bought pre-made one**

**鳳梨餡我是買的**

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METHOD:

1) icing sugar + butter,  combine well

2) add in egg yolk, combine well

3) sift in super fine flour + custard powder

3) roll out the mixture 10-15g eac, and pineapple paste 5-8g each

4) roll the cookies into desired shape 

5) use fork or knife to draw some lines (i only draw some of the cookie, lazy) 用叉或刀刮几條線 (我只弄了几粒，懶惰)

6) brush on some egg yolk 掃上蛋黃液 

7) bake in preheated oven at 160° for 20-25minutes

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Banana Chocolate Chip Softie (cake-like cookie)

Another way not to waste over-riped bananas. Not an ordinary cookie, not a cake, but a cake-like cookie. Mmm... ...又一個處理過熟香蕉的好方法。不是一般的曲奇，不是蛋糕。。。。

The moment i had the first bite, straightaway fell in LOVE with it: the bananay-cake-like cookie. 第一口就愛上它，濃香蕉味，像蛋糕的曲奇餅。

It really put a big smile on my face while seeing my babies (hubby and 2 bb) enjoying the softies and keep nodding their head with a face telling me how satisfied they were.
最開心不過的，就是看到我的3寶，一直吃一直點頭贊好吃

A must-try for banana cake lovers 愛香蕉蛋糕的，一定會愛上這 softie ^______^

Ingredients:

~ 3 small over-riped bananas (may use 1 big banana) 3 小香蕉 或 1 大香蕉

~ 1 1/4 cup flour 麵粉

~ 1/3 cup butter 牛油

~ 1/3 cup sugar 糖

~ 1/3 cup brown sugar 紅糖

~ 1 egg 雞蛋

~ 1 tsp baking powder 發粉

~ 1.5 tsp salt 鹽

~ 1 tsp vanilla essence 香草精

~ 1/2 cup chocolate chips, i mixed 3 types of chocolate chips 巧克力粒，我用3种不同巧克力粒

Method:

1) preheat oven at 190° 預熱烘爐

2) beat sugar and butter till fluffy 把糖和牛油打至鬆散

3) mix in banana, egg, vanilla essence  加入香蕉，雞蛋，香草精，攪拌好

4) mux in (flour + baking powder + salt, all 3 premixed together) 加入面粉，發粉，鹽 (這3种材料預先混合好)

5) stir in chocolate chips 把巧克力粒攪拌進去

6) use tbsp to scoop the batter, drop it onto baking tray (with parchment paper) 用湯匙把麵糰舀成粒狀，放在烘培紙上

7) bake 9 minutes or till edges show golden brown 烘9分鐘或直到邊沿呈金黃色

Butter + sugar 牛油 + 糖 (白，紅)

Mixed in banana + egg + vanilla 混合香蕉，雞蛋，香草精

Mix in (premixed flour + baking powder + salt) 參入預先混合好的粉，發粉，鹽

Scoop over to baking tray 舀粒狀

Bake bake bake

Love the smell 扑鼻的香味

Bottom 底部

Bottom (more chocolate chips inside)             底部 (裡面可看到更多巧克力粒) 

Butterfly butter cookies蝴蝶牛油曲奇

Made these butterfly cookies for bb megan, as to see her happy smile, loud laughters when saying: "butterfly❣", just make me feel that im the happiest and lucky mom in the world... priceless ♥

I was actually thinking of doing a simple but nice melt in mouth cookie, while i flip through my recipe notes, i saw this recipe which was saved long time ago but almost its existence, so i decided to make this using a butterfly cookie cutter, and just mix 1drop of red coloring to part of the dough, to design the cookies.

I have cut the ingredients to half, as i do not want to make so many (too many recipes yet to try out, haha).

This recipe is not melt in mouth type, but crunchy. While baking, hubby said:"the butter aroma just make me feel hungry", and he comment the cookies i made not enough for him.

Ingredients:
♧100g butter
♧ 75g all purpose flour
♧ 25g icing sugar
♧ 25g corn flour

Method:
1) mix butter and icing sugar (i have double boiled the butter to melt it faster)
2) sift in both all purpose and corn flour
3) knead until dough in formed
4) put in fridge for around 15 minutes
5) take out and cut the cookies with any mould you like. I have also used hand to shape few cookies like a braid :)
6) baked in preheated oven at 180° for 15minutes (i find it abit too hot, and caused some of my cookies brown very fast, will reduce to 160-170 next time and set for extra 5 minutes baking time)

Note: i used Tatura Butter, and this was the first time i try this butter, hmm, i think SCS still the best ^_^

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Chocolate Horlicks Doggie Cookies

Cute 冇？
梗係 Cute 啰 ❣

Specially made for my cute bb Megan ^_^

Ingredients:

180g butter, soften at room temperature
80g Horlicks (chocolate flavour)
200g cake flour
25g corn flour
25g soymilk powder
100g chocolate chips
some chocolate rice

some Koko Krunch

Method:

1. Pre-heat oven at 140deg C. Line baking tray with baking paper, set aside. 
2. Sieve cakr flour, corn flour and soymilk powder.
3. Cream butter and chocolate Horlicks until well mixed. 
4. Put in cake flour, cornflour and milk powder and use hand to mix well to form dough. 
5. Divide dough into 10g each. Put three chocolate chips into each piece of dough and roll into a ball. You may press to flatten the face abit, and make some with round faces, or any shape you want. 
6. Insert two pieces of Koko Krunch to form the 'ears', chocolate rice for the 'eyes', and a chocolate chip in the centre for the 'nose'.
7. Bake at 140 deg C for about 25 minutes, and bake another 5 to 10 minutes more at 150°
8. Leave to cool on wire rack before storing in an airtight container.

Tips:

You may want to make different doggie faces with different expressions just like mine:

- happy

- sad

- sleeping

- fierce

- "flying" ears