Homemade Crackers by Lim Soo Sean

Makes 2 trays (picture is 1 tray)

Ingredients:
Fresh Milk 80g
Oil 30g
Low Protein Flour 150g
Yeast 1/4tsp
Baking soda 1/8tsp
Salt 1/8-1/4tsp
Green onion 3-5tbsp (cut into very thin slices)

Instructions:
1. Put everything together, mix well.
2. Add in green onion and knead until smooth.
3. Set aside and let it rest for 15 minutes
4. Roll into 2mm thickness.
5. Cut into small pieces and use fork to make hole on it.
6. Bake at preheated oven 170’c until slightly golden color.
7. Best with a cup of coffee cos it is a Chinese version of biscotti.

Kai Chai Paeng @ Little Chicken Biscuit by Shareen Kim

Recipe Link : http://www.nofrillsrecipes.com/2012/03/kai-chai-paeng-aka-little-chicken.html?m=1

'Melt In Mouth' Butter Cookies by Kennis Lim Yoke Harrrrr

Ingredients:
150gm plain / all-purpose flour
30gm corn flour / starch
20gm custard powder
160gm unsalted butter, softened @ room temp.
50gm icing sugar
1/4 tsp vanilla extract
1 tsp baking powder

Method:

1. Combine the flour, corn flour, custard powder & baking powder & sift. Set aside.

2. In a large mixing bowl, beat the butter & icing sugar until fluffy & pale. Mix in vanilla extract.

3. Sift in the flour mixture. Beat in low speed & combine. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3.5cm thickness. Wrap it up & refrigerate for about 15-20mins or until it's workable. Refer to pic below.

4. Preheat oven to 180C. Line 2 baking trays with baking paper / grease the baking trays.

5. Remove dough from refrigerator. Slice 1 to 1.5cm thick portions. Place each portion in a single layer on trays. Use a lightly greased fork and gently press the small dough. Bake in preheated oven for 15min or until lightly brown. Remove from oven and let them sit for 5mins.

Sweet Novelties by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=865312180162802&substory_index=0&id=746025335424821


Ingredients
100g butter
50g Brown sugar
1/2 tsp vanilla essence
130g unbleached plain flour
1 1/2tbsp Hoen Kwee Flour (Note 1)
1/4 baking soda
For icing decoration
2 eggs white
1 tsp fresh lemon juices
450g icing sugar
* dash of red, yellow and green food colouring

Method

1. Cream the butter and sugar in a mixing bowl until fluffy. 

2. Add in vanilla essence, flour, hoen kwee flour and baking soda, mix well and fold all ingredients to form a dough. 

3. Roll the dough into thickness of 5mm. Stamp out circles with cutter. Arrange on lined baking trays. 

4. Bake in a preheated oven at 160c for 13-15 mins or until baked through. Cool well.

For icing decoration

1. Place egg white into a bowl, beat until firm with medium high speed. Add in icing sugar and fresh lemon juice. Whisk well and divide into four even parts. Leave one portion uncoloured. Color the other portion separately with food colouring. 

2. Fit a nozzle into piping bag. Pipe the icing on top of biscuits. Leave cookies to set before storage.

Note 1:

Chocolate Chips Cookies by Yap Lai Fan

Ingredients:
125g unsalted butter ( room temperature )
55g Molasses sugar
1 egg ( room temperature )
1/2 tsp baking soda
170g all purpose flour
100g semi-sweet chocolate chip

Method:
1) Preheat oven to 180C. Line baking papers in baking tray.
2) In mixing bowl, mix molasses sugar, butter together until combined.
3) Add in egg & mix well. In another bowl, sift flour & baking soda together.
4) Add dry ingredients into wet ingredients in 3 batches. Stir until well combined.
5) Stir in chocolate chips until well combined.
6) Use 2 teaspoons to scope a grape or cherry size batter & release the batter on baking sheet.
7) Bake the cookies for 10-13 mins or until golden brown. ( they will continue to crisp on cooling )
8) Let the cookies cool completely before store into air-tight container.

Butter Cookies (No Oven) by Suzanne Eng

This recipe is less sugar less butter, you may adjust according to your own preference.

Ingredients:
150g low protein flour / cake flour
40g icing sugar
60g butter
1g baking powder
1 egg
Pinch of salt

Method:
1. Mix all ingredients (no mixer required) to form dough.
2. Cut with cookie cutter.
3. Use low flame fire to bake in the non stick pan (with lid) till the cookies are cooked. You may use an oven too.

Butter Doggie Cookies by Yap Lai Fan

 Ingredients:
*60 unsalted butter
*87.5g plain flour/all purpose flour
*15g caster sugar (can increase to 18 or 20g)
*Koko Krunch, chocolate chips/rice for decoration

Method:
1. Sift the flour.
2. Beat the butter and sugar until fluffy.
3. Add the sifted flour and beat for about one minute to form a dough.
4. Divide dough into 10g each and roll into a ball.
5. Insert 2 pieces of Koko Krunch to form the ears, chocolate rice as eyes and 1 chocolate chip as the nose.
6. Bake at 160 deg cel for about 20 minutes or until golden brown ( depends on your own oven as different oven different temperature) . Cool before storing.

1 minute Chocolate Cookie by Suzanne Eng

Ingredients:
1 tbsp butter (melted)
1 1/2 tbsp brown sugar
1/4 cup plain flour
1/4 tsp vanilla extract
Mix 1 tbsp egg
1 tbsp choco chips

Method:
Microwave with 700w for 1 minute. If not yet done, add another 20-30 seconds.

Teething Biscuit by Dako Ng

Mix formula milk powder + plain flour, ratio 1:1 with water, rest the dough for half an hour, shape it and bake it. (Used toaster oven for 10 mins, adjust according to the thickness and shape).

You may add butter, vco, egg or a little bit of icing sugar.

Cheddar Cheese Sticks by Janice Toh

Ingredients:
4 oz butter
1/2 tsp salt
2 tbsp sugar
4 oz grated cheese (I used cheddar this time but should be able to use any hard cheese)
1 egg
1 tbsp. baking powder
16 oz of all purpose flour

Method:
1. Pre heat oven to 360'F.
2. Sieve flour & baking powder then add sugar, salt and butter. Then mix it all to a crumble consistency, then mix in grated cheese then add beaten egg. It should then become a dough like consistency, if it is a little dry add cold water.
3. Then roll out dough and cut into strips & twist. Bake for 15-20 mins depending on your oven.

Lemon Spritz Cookies by Jane Su

Ingredients:
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 cup confectioner sugar
1 large egg, plus one egg yolk
1 tablespoon lemon zest
1/2 teaspoon lemon oil (or 1 teaspoon of lemon extract)
1 1/2 cup all-purpose flour, plus 2 tablespoons
3 tablespoons cornstarch

Method:

Preheat oven to 350 degrees F. Line bake sheet with parchment paper.

1. Cream butter with granulated and confectioner sugar until light and fluffy. Add in egg and beat until combined. Add in egg yolk and beat until combined. Add in lemon oil (or extract) and lemon zest, beat until combined.

2. Whisk cornstarch and flour together. Add flour mixture into wet mixture and beat lightly until combined.

3. Transfer dough to cookie press or a pastry bag fitted with a open star tip. Pipe dough in a circular motion working from the outside towards the center. Bake at 350 degrees for about 10-12 minutes or until bottoms turn golden.

Condensed Milk Cookies by Cathryn Shan-Chong

Recipe Link : http://jensfavoritecookies.com/2013/02/25/condensed-milk-cookies/

Condensed milk used - susu cap junjung

Kuih Bangkit by Doreen Chin

Ingredients:
A) 500g tapioca flour, 100g corn flour, 5- 6 pcs pandan leaves (cut into small pcs)
B) 400g sifted fried flour (taken from A)
C) 2 egg yolks, 120g caster sugar
D) 150g to 170g thick coconut milk (fresh)

Method:
1. Dry fry Ingredients A for 20-25 mins and keep in container for at least 5-7 days (easier to absorb coconut milk). You will get 400g plus fried flour, sift to obtain 400g - this is your ingredient B.
2. After 1 week: Add the egg yolk mixed with caster sugar with a mixer, beat until thick and pale yellow, add thick coconut milk and stir well.
3. Add B into mixer, beat until soft.
4. Bake in preheated oven at 150C for 20 mins.

Cheddar Cheese Cookie by Anna Ng

Ingredients:
2 cups cheddar cheese
1/2 cup melted butter
1 1/4 cup flour

Method:
Mixed all together and refrigerate for 30 mins.
Squeeze out using piping bag into a round dot.
Baked in preheated oven 180c for 15 to 20 mins or till golden brown.

Almond Biscotti by Yvonne Shee

Recipe Link :     http://www.taste.com.au/recipes/5149/almond+biscotti

Note: Omitted lemon rind and added 1.5tsp of vanilla extract

Teething Biscuits by Quinoa Millet

Ingredients:
Mashed banana, prune puree, 1 tbsp virgin coconut oil, grinded oatmeal and wheatgerm.

Method:
Bake at 180 degree celcius for 15 mins.

Walnut Cookies by Mandy

Recipe Link : http://mandysbakingjourney.blogspot.co.uk/2014/02/walnut-cookies-hup-toh-so.html

Sesame Beancurd Crisps by Cathryn Shan-Chong

Recipe Link : http://wendyinkk.blogspot.com/2012/01/sesame-beancurd-crisps-cny-crispies-3.html?m=1

London Almond by Lisan Leow

Ingredients:
125g unsalted butter, softened
75g icing sugar
1 egg yolk
200g plain flour
25g rice flour
300 toasted whole almonds
400g dark/milk chocolate
Chopped nuts or white chocolate for toppings/ decoration

Method:

1. Sift the plain flour and rice flour.

2. Beat butter and icing sugar until it turns pale and fluffy.

3. Add the egg yolk, and mix until combined.

4. Add the sifted flour mixture in two parts, mixing well after each addition.

5. Take a small piece of dough (approximately the size of a marble (~1.5cm diameter)) and flatten it slightly. Wrap the dough around the almond, then form it into a cylinder. Alternatively, you may prefer to form it into a round ball.

6. Place the wrapped almond on a baking tray lined with baking paper/a Silpat.

7. Bake in a 175′C preheated oven for 20 minutes, until slightly golden. Cool the baked cookies on a wire rack.

8. Once cooled, place each cookie in a small paper case.

9. Melt the chocolate in a double boiler.

10. Using a teaspoon, spoon the melted chocolate over each cookie.

11. Sprinkle the tops of each cookie with chopped nuts/sprinkles/melted white chocolate.

Danish Butter Cookies by Anna Ng

Ingredients:
200g unsalted butter, softened
130g icing sugar
310g plain flour
1 large egg
1 tsp vanilla essence
1 or 2 tbsp fresh milk (liquid)

Method:

1. Beat butter & icing sugar till pale like a soft buttercream.

2. Add in egg and vanilla essence followed by flour and then lastly the milk. If the dough is too dry for you to handle, add 1 tbsp at a time.

3. Create the cookies shape either with cookies cutter or piping bag.

4. Bake in preheated oven 180°C for 10 to 15 minutes or till golden brown.