I made these 2 years ago 😀
Oh, well. Found the photo in my hard drive and suddenly realized I never published it except in my own head. You think I’m a little ‘cuckoo’, you might be right. Are you scared? *grin*
What I love about these cookies is that, first, it was cinnamon and nothing but cinnamon. Second, it used wholewheat flour instead of white flour. To my palate, whole grain has more layers of flavour than the plain white one. And third, again, it’s cinnamon.
Was it good? My God, yes. Perfect for the coming Ramadhan and Idul Fitri.
I took the recipe from HillBilly Housewife, but I think it was very similar with the recipe from Allrecipes.com except that it uses butter instead of margarine. Use whichever you fancy since it doesn’t make much different. I’ll use butter for the second time around, not that margarine will make it bad though. Now, let’s roll.
Continue reading To Welcome Ramadhan: Snickerdoodles!
I’m a slave for cookies. And for any nuts. So when one afternoon Nadrah brought these bad boys, I know I was soooo gonna finish them all by myself.
In Indonesia we are familiar with kue bangket: Indonesian cookies that boast very crumbly-melt-in-your-mouth texture commonly produced by the use of sago flour or arrowroot flour. Another family of this nibble is sagon **which, I think, naturally got the name from the flour**. Kue bangket itself had been developing into wide variations depending on what additional ingredients people throw in: ginger, kenari (java almond), sesame seed, even grated lime rind. They’re all good, by the by.
Here, you meet another kue bangket. It doesn’t use sago or arrowroot flour, though. The texture was amazingly achieved by toasting the flour, using lots of finely ground peanuts, and the use of oil instead of butter. They are inclredibly crumbly, melt in your mouth, simply peanuty without excessive buttery taste you usually get in ordinary peanut cookies. Perfect like a perfect pair of jeans that fits perfectly on you. Feels just right.
Continue reading As Crumbly As Can Be
How many of you like black coffee? I mean black black. No sugar whatsoever.
I know Minangsari likes it black 🙂 Me too. I’m not a coffee person, but I prefer black coffee rather than the sugared one. I have to admit though, that if only it got certain kick, the black black will be just perfect. It needs biscotti.
This coffee companion is supposed to be dipped into the coffee, so it is supposed to be dry. When you dip it into the coffee, let it hang there for awhile to absorb all the coffee liquid until it softens and ready for the kill. Ow, yeah, you know when it’s ready. And when you finally bring it into your mouth, you know, the eternity is right here, right now.
Continue reading Wholewheat Coffee Raisin Chocolate Chips Oh So Good Biscotti
“Something whose form is reminiscent of a ring-shaped cake.”
(Definition by Answers.com)
Well, that will do.
So my brownie can be a donut, too, as long it is ring-shaped. Yay.
(Published in the book of “18 Cakes & Cookies” by NCC)
400 g castor sugar
1 tsp vanilla
60 g cocoa powder
210 g plain flour
225 g vegetable oil
85 g chocolate chips
120 g any roasted nuts to your liking
Continue reading One Tower Coming Up!
What does a baker do when she’s blue?
Making egg rolls.