This morning I went to Geylang Serai with my boys to get their baju kurung. This is my first visit to the area during this Ramadhan. I'm always hesitant to go there during festive season especially at night & on weekends because I'm the type who always tries to avoid crowded places. (So you won't see me at Suntec City or the Expo for IT & PC show!) But since Amir & I finished school early & Maisur has no school, we headed there as planned. We were there at about 11, so it wasn't crowded at all. Driving along Changi Road & looking for a parking lot at Joo Chiat Complex was a breeze... Got the baju, songkok & my scarve, then headed to the wet market & got some groceries. We were done within 2 hours!
Ok, enough about Geylang.....now back to my core business....baking! I made Chocolate-Strawberry Chip Cookies over the weekend. This recipe is from another baking class I attended last year just before Ramadhan. The class was conducted by Nurul Imah from Yishun. I like the cookies! They're crunchy & delicious! But since I used vanilla ice-cream powder instead of strawberry & omitted the strawberry chips, I should have added more strawberry paste....I'll do that next time. This recipe yields a lot..about 2 big bottles.
Chocolate-Strawberry Chip Cookies
210g butter (I used 250g)
40g Crisco (I omitted)
180g powder sugar
40g (2-4 nos) egg yolk
1/4 tsp fine salt
1 tsp strawberry paste
100g Nestum cereal
30g strawberry ice-cream powder ( I used vanilla ice-cream powder)
C (combined & sifted)
140g plain flour
170g self-raising flour
50g corn flour
1 tsp double-acting baking powder
100g almond (toasted & chopped roughly)
140g dark mini chocolate chips
100g strawberry chips*
* I did't use strawberry chips. Instead I used 240g mocha chips.
** Place chips in the freezer for few hours before adding to dough so that they will not be out of shape when mixed with the dough.
- Preheat oven at 150 deg C.
- Combine A in a bowl & blend thoroughly using a wooden spoon.
- Add in B & blend well.
- Add in C & mix thoroughly.
- Finally add D & mix thoroughly.
- Weigh about 15g of dough & place on a baking sheet.
- Bake for about 40 minutes, rotating the baking tray 180 deg. halfway through baking.
- Remove from oven, transfer cookies on a cooling rack & store in an air-tight container.