Catch me....at Christmas!

I was fortunate to have Wendy to attend Valerie's Christmas' Cookies class for me, which I would had otherwise be missing out on these great cookies. Just in time too, as sisters-in-law were requesting some bakes from me for the Christmas Eve's potluck. Decoration on them was kept to the minimum but they still look cute to me.

Double celebration

This year, Valentine's Day coincides with Chinese New Year. Hence, apart from the usual New Year goodies, many people are also buying gifts for their loved ones. I'm not so much into it as age catches on me, but, just for the sake of joining in the mood, I had used a heart shaped cutter for this cookie and they looked so sweet.

Bloom into a new beginning

I thought I'd done pretty well for this project. It took me days of preparation and the final work done last night. It was a failure the night before: resulting in over baked cookies as well as distorted shapes and prints. I could not carry on doing as I knew I needed to reflect on my mistakes.

Recalling what I had set out to do, I adjusted the oven temperature first and baked a trial batch. The cookies came out nicely done and they are really light too. Since the temperature issue was settled, I had to work on getting the cookies nicely cut out with the imprints visible. Boy, it was really tough. I had only managed to solve this towards the end of the dough and the crux lied on the thickness of the dough sheet. I realized that if the dough is too thin, the prints are not visible but the cookies retained that shape nicely after baking. On the contrary, if the dough sheet is too thick, the prints are clear but they cannot retain the shape in the oven. So I had to strike a balance between the two, which I can only judge by using my fingers to feel. For the sake of recording, I ought to have use a ruler to measure and this I shall do for the plain kueh bangkits.

In fact, I ought not to have challenge myself to make the Gula melaka ones. It was a stickier dough and being a first-timer on this, I had nearly given up. I had left the remaining dough in the kitchen, covered with a piece of damp cloth, after the first batch of cookies were over baked. I had actually thought that it would be stale in the morning but to my amazement, the dough was shinny and fragrant! Well, I'm very satisfied with the results today and they add to my sense of accomplishment.

Easy peasy

Wen did this and urged me to try. I checked the recipe and noting the very simple and straight forward ingredients and method, I attempted it. I was really surprise at how easy and successfully the cookies turned out. Wen was right, it was as tasty as she had vouched. I couldn't get a shot as the first batch of these cookies were eaten up by Nicholas. When mum came this morning, she couldn't stop eating too and I packed the few left for her to bring home.

These are the second batch which were baked earlier and since it was complicated, I doubled the recipe. I have decided to include this for the New Year bakes.

First time

Being a non-chocolate lover, it is really a challenge to making anything that is chocolatey. Sis SH once showed me a slice of brownie she bought at a neighbourhood bakery. She told me that she couldn't resist the urge to buy that so from that moment, I told myself that I have to make some for her. I have always missed Valerie's class on brownie but I was very blessed that my friend, Wendy, shared it with me. The original recipe doesn't have any fudge topping but after consulting several 'chocolate lovers', I added on the fudge and it seemed to be perfect match.

How should this be?

I can't believe that they were from the same dough, made on the same day and baked together at the same time. The only difference was that I took out the batch shown in the photo above to cool before cutting and the bottom one was cut while hot. However, I'm puzzled, what kind of texture should the biscotti be? Why did they look so pale? I took this question to Chef Daniel Tay yesterday as I was attending a 'Just Dessert 1' class and he confirmed with his pastry chef, James, that the biscotti should be let to cool down a little before cutting. Then bake again. He also confirmed that the sample given to us was made with brown sugar.

No matter what texture they turned out to be, irregardless of the colour hue, they were very well received by Nicholas and CC. This is the first time that CC has good commentary for my bakes.