Tropicana Slim - Alergon Cookies

Hari ini tiba-tiba si kecil Alaina berkata, 'Mom, I am having a slumber party with my friends, can we make some cookies?' Hah?.... darimana dia tau tentang slumber party? Mamanya aja baru denger ini ... dan siapa ya teman-teman yang dimaksudnya, dipikiranku sudah terbayang Sasa, salah satu teman TPQ nya atau mungkin juga Adel, anak tetangga sebelah...  'I am inviting Kitty the cat, Kanga, tigger, Elly the elephant, chelsea and some others to sleepover' ... ahhh, tenyata, boneka-bonekanya toh...

Kids cooking: Milo Doggies Cookies

It's the school holiday again. One thing we can do to keep our almost bored children busy is cooking or baking. There are a lot of kids friendly recipes that are fun, easy and entertaining to try. One of them is this milo doggies cookies. If your kids like to make something with play dough or such the artistic ones, then this recipe is the right choice. Trust me, we will be really surpise how interesting cookie shape they make. Happy hollidays!

Gluten-free Kue Kacang Jadul

Selamat Hari Raya Idul Fitri

Taqabballahu Minna Wa Minkum

Minal Aidin wal faizin

Mohon Maaf Lahir dan Bathin

For all my very good friends,

Wishing us at this Eid and after

Allah bless us with lots of

Love, happiness, Peace and Success.

Amien.

Kue Satru Tepung Ketan

This is another traditional cookies. People around Boja district at Kendal, near my house, usually make it for a celebration, such as Eid El Fitr or Christmas. They do not familiar with nastar, kastengel or gingerbread cookies in festive season but this.

It is such a simple cookie. We need only 3 ingredients to make it : glutinous rice, coconut sugar, and air kapur sirih (lime stone water?). Besides, we don't need an oven or steamer, because it is cooked by the sun. Interesting, right?

By reading the ingredients we can predict how this cookie is: firm, grainy and sweet. We need some really good teeth to eat it, far different with buttery modern cookies :)

Kue/cookies Manado

This is not so popular kue or cookies among Indonesian foodie blogger, I only found 2 people posted about this kue/cookies, bunda twins kitchen and Ayu from NCC Medan. Twins kitchen called this, kuker (kue kering or cookies) manado while Ayu called it kue manado. Is it really a traditional kue in Manado, North Sulawesi? 

This is a simple kue/cookies, with ingredients that are already available in the kitchen and with no mixer needed.  The taste is so unique, which sweet and savoury comes together in harmony, just like the jadah tempe. First bite, we can taste the sweet of sugar and marie biscuits then another bites comes the savoury of the fried shallots. Different from cookies we usually have but still pretty nice... ^^

Arrowroot cookies

Milk arrowroot biscuit from Arnotts was my children's favourite biscuit (or cookie if you speak US English) when we lived in Australia. But I haven't found it yet in the store here. That's why when I saw arrowroot flour or tepung garut/larut in Bahasa Indonesia at the supermarket, I grab it without thinking twice. 
From many recipes I chose this one from the perfect pantry because it used only arrowroot flour (without wheat flour). This cookie is crunchy yet melt in your mouth. My children loves it although that it is not the same with the arnott's one ^^ 

Cereal doggies cookies

For halal bihalal (Eid El Fitr celebration) at the school, my children are asked to bring cookies as the potluck. Cookies? I know it was still a week of Eid El Fitr, there must be a lot of cookies in every house. But not in mine...my children are cookie monsters. They love cookies a lot. Cookies here always disappear in no time...^^ I already bookmarked this cereal doggies cookies in mba Yulyan Parwati's blog since early of this year. And I thought this would be a perfect time to bake it. Children will surely love these cute cookies, won't they? 
The method part of the original recipe stated that we had to sift the flour and the milk powder but the ingredients part did't mention anything about milk powder. So, I just put in 25 gr milk powder in it.      

Actually this is an easy cookie, especially for people with artistic hands...for me, it really  took a long long time to form the dough looked like a doggy...

Ingredients:

180 gr butter, soften at room temperature

105 gr cereal beverages with mung bean flavour 

200 gr top flour or cake flour

25 gr corn flour

25 gr milk powder

some chocolate chips

some chocolate rice

some koko krunch

Methods:

Sift together top flour, corn flour and milk powder.

Cream butter and cereal for about 3 minutes at low speed. Do not overbeat.

Put in the flour and beat for about one minutes to form dough.

Divide dough into 10 gr each.

(I didn't weight it, just take a little bit and roll it)

Put 3 chocolate chips into each piece of dough and roll into balls.

(I put some chocolate rice instead)

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.

Bake at 140C for about 25 minutes. Depending on your oven, it may take another 5 to 10 minutes more for the cookies to be ready.

Leave to cool on the wire rack before storing in an airtight container.

Gluten free cookies: (not so) Hello kitty cookies

I am so happy that cookies made of rice flour are featured on the newest Indonesian cooking tabloid, KOKI. It suits my desire for going gluten free lately. 

I know that I am not good at drawing. So, I am not good in decorating a cake or cookie as well. This cookie should be a hello kitty cookie, look like hello kitty. But mine? ...ha ha...

Ingredients:
Source: Tabloid Koki

125 gr rice flour

35 gr cornstarch

1 tbs milk powder

1/4 tsp baking powder (I didn't use it)

1/4 tsp vanilla powder

100 gr margarine (I used half butter and half margarine)

75 gr caster sugar (I used only 50gr)

1 egg

I add 1 pandan leaf

100 gr dark cooking chocolate

100 gr pink cooking chocolate

Chocolate chips

Methods:

Toast the rice flour with 1 pandan leaf until the leaf is crisp. Set aside and let it cool.

In a bowl, whisk together toasted rice flour, cornstarch, milk powder, baking powder (if using) and vanilla. Set aside.

Beat the butter and sugar until light and fluffy.

Beat in the egg. 

Gradually add the flour (while sifting) to the butter mixture. 

Use a spatula to mix it until well incorporated.

Put the dough into a piping bag.

Pipe a cat's face shape on a greased baking sheet.

Place 2 chocolate chips as the eyes.

Bake 150C for 35 minutes or until done.

Remove and let to cool.

Decorate with the melted dark and pink cooking chocolate.

The taste of this cookie is as good as the one made of wheat flour. It's even crunchier. My children love it. This cookie doesn't spread and remain pale after baking (not golden brown). So, be careful with the baking time, don't rely on its colour for the sign of doneness...or it will be overbake ^^


Enjoy!
xoxo

Pumpkin cookies

Actually pumpkin cookie is very famous out there. One of my friends once said that it is a fall favourite cookie. But it is not in Indonesia. I never heard about it. That's why I just want to give it a try when I saw the recipe in femina website. Again, just as the story before, I had to omit the spices and substituted them for vanilla and flaxseed meal. I know people will say that it will be pretty plain without spices but my children love it that way. This cookie is soft, more like a cake than a cookie actually. But it is nice and my children like it.

Ingredients
110 gr unsalted butter, cubed and chilled
160 gr pumpkin, steamed and mashed
1 tbs egg yolk, lightly beaten
25gr fresh ginger, peeled and grated (skipped)

Dry ingredients, sift together:
200 gr all purpose flour
2 tbs flaxseed, ground (optional)
50 gr milk powder
25 gr caster sugar
1/2 tbs chilli powder (skipped)
1 tsp vanilla (optional)
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda

Methods
Preheat the oven 130C. Grease the baking sheets.
In a big bowl combine butter and dry ingredients. Mix using a pastry knife or fork until resembles breadcrumbs.
Add mashed pumpkin and ginger. Mix well. Add the egg yolk. Mix until the dough comes together.
Transfer the dough between 2 sheets of plastic. Roll it out.
Cut it using a cookie cutter you like. Transfer the cookies on the baking sheet. Brush with egg yolk.
Bake until golden brown.
Remove from the oven, transfer to a wire rack to cool completely. Store in airtight container.

Source: femina

Cheese sunflower cookies

Udah lama ga bikin cookies, anak-anak udah nagih pengen mencetak-cetak adonan dengan cookie cutter. Resep kukis ini didapat dari web nya bayi sehat, katanya cocok untuk camilan bayi umur 9 - 12 bulan. Tentu aku tertarik dong, siapa tau baby Alaina suka. Sebenernya hampir sama dengan kukis keju biasa, hanya aku ganti mentega dengan minyak bunga matahari supaya lebih sehat. Aku juga hanya menggunakan separuh takaran gula atau sebenarnya boleh juga gula dihilangkan sama sekali seperti resep kastengel. Hasilnya? ngeju dan renyah... baby Alaina suka sih, tapi begitu dipegang si kukis langsung hancur berantakan...he he...

Bahan:
150 gr tepung terigu protein rendah
25 gr tepung jagung (maizena)
50 gr gula kastor
130 gr mentega tawar (aku pakai sunflower oil kurang lebih 75 ml)
75 gr keju cheddar parut
1 kuning telur untuk olesan


Cara membuat:
Bila tidak ada gula kastor bisa menggunakan gula pasir yang diblender sampai halus. Campur terigu, maizena, keju dan gula dalam mangkok. Tambahkan sunflower oil sedikit-sedikit sambil diaduk rata dengan tangan sampai bisa dipulung. Jika menggunakan mentega, potong-potong mentega tawar, masukkan ke dalam campuran tepung, aduk rata. Letakkan adonan diantara 2 lembar plastik, gilas setebal 1/2 cm, dan cetak menggunakan cookie cutter. Atur dalam loyang yang telah diolesi margarin. Olesi atas cookie dengan kuning telur. Panggang hingga matang.

Source : www.bayisehat.net:

Anzac Biscuits

I've been living in Perth for 2 years. It is a  nice place to live, really. The people are lovely and the city is absolutely beautiful. Before leaving next month, I just want to make traditional Australian things. It's gonna be a tribute to this city. This time I choose Anzac biscuits, classic Australian biscuits. They are easy to make...crunchy, buttery, and crisp... a delicious mix of coconut, oat and golden syrup.

1 cup rolled oat

1 cup plain flour

1 cup sugar (I use only 1/2 cup)

3/4 cup desiccated coconut

125 gr butter

2 tbs golden syrup

1/2 tsp bicarbonate soda

1 tbs hot water

1. Combine oats, sifted flour, sugar and coconut.
2. Combine butter and golden syrup, stir over gentle heat until melted.
3. Mix soda with boiling water, add to butter mixture. Stir into dry ingredients.
4. Take a tsp of mixture and place on lightly greased oven trays, allowing room for spreading.
5. Cook in slow oven (150C) for 20 minutes.
6. Loosen while still warm, then cool on trays.

Source: http://www.anzacday.org.au/history/ww1/anecdotes/bikkies.html