The 10-Best Cookie Recipes_eBook_New Version

we scream
for cookies

AMAZING COOKIE RECIPES TO TRY THIS
HARI RAYA

DAYANG N.

Disclaimer

Please note the information contained within this
document is for educational purposes only. Every attempt
has been made to provide accurate, up-to-date and
reliable complete information no warranties of any kind
are expressed or implied.

Readers acknowledge that the author is not engaged in
rendering legal, financial, or professional advice. By
reading any document, the reader agrees that under no
circumstances are we responsible for any losses, direct or
indirect, that are incurred as a result of the use of the
information contained within this document, including -
but not limited to errors, omissions, or inaccuracies.

TABLE OF CONTENT

introduction
01 Crunchy Chocolate Sea Salt Cookies
02 Raspberry Jam & Vanilla Swirl Cookies
03 Chewy Brownie Cookies
04 Chocolate Cookies with Nutella Drops
05 Cadbury Squares
06 Crunchy Cornflakes Balls
07 Pandan Gula Melaka Butter Cookies
08 Cheddar Cheese Snowballs
09 Biscoff Butter Cookies
10 Cranberry Cashew Jumbles
11 The Best Fudgy & Crinkle Top Brownies
12 TRADITIONAL Marble Loaf Cake

Introduction

The recipes for cookies and other tempting treats
featured in this eBook are simple to follow and fun
to make, especially with the kids. We offered you
some delicious cookies that can be enjoyed at any
time of the day. Serving it as a snack with coffee or
afternoon tea, at children's parties, or on special
occasions like Hari Raya are great choices. Whatever
the reason, you'll surely find what you're looking for
in this collection.

It's my hope that you enjoy these cookies and that
you find some delicious heirloom recipes to pass on
to your
children.

Main Ingredients

High-quality ingredients are the basis for making delicious
cookies. So just get the best ingredients you can afford. In
particular, choose high-quality chocolate and pure butter instead
of margarine in your baked goods.

In general, caster sugar is preferred over granulated sugar
because it dissolves more easily. Granulated sugar, on the
other hand, can be used if necessary.
Butter is the fat suggested in most recipes because it adds
richness and offers the best flavor. Alternatively, margarine
can be used as a substitute and is less costly.
In all of the recipes, large-sized eggs are used unless
otherwise specified. If possible, use room temperature eggs
because cold eggs might cause the mixture to curdle,
resulting in a less soft consistency.
If you are baking, it is crucial that you use the type of flour
mentioned in the recipe, whether it is all-purpose, self-rising,
or cake flour. Using the wrong flour may significantly impact
the quality of our baked goods, and not in a food way.
Use high-quality chocolate chips. I prefer couverture
chocolate chips like Callebaut callets (811) for a true
chocolate flavor with a smooth and melty texture.

Baking Tools & Techniques

In order to make any of the cookies featured in this eBook, you
will only need a few basic tools, and in many cases,
improvisation will be really helpful. But here are some
suggestions that you might find useful:

A hand-held electric mixer is useful for whisking and beating
the ingredients together. However, if it is not available, use a
balloon whisk for whisking and a wooden spoon for
creaming.
When preparing a baking tin for bar cookies or brownies, line
it with baking paper, allowing it to hang over the edge of the
tin. This makes lifting and removing the cookies or brownies
afterward easier.
If you are not confident with your piping skill, you can
alternatively use a cookie-press to shape swirl cookies.

Bake & Store Cookies

The cookies and other tempting treats featured in this eBook can be stored
well in an airtight tin or container. In addition, the following tips will also
help:

Ideally, baked cookies should be kept undecorated. Cookies that have
been decorated with cream or cream cheese should be kept
refrigerated.
Store soft cookies separately from crisp cookies to prevent them from
turning soggy. Also, avoid storing cookies and cakes together because
the cookie will absorb moisture from the cakes and soften.
Store different flavored cookies separately so that their flavors do
not combine.
Cookies should always be stored after they are completely cool
because they will likely stick together if they are stored while still
warm.

My best tips for making wonderful cookies

Most of the recipes in this book are straightforward to prepare. The
following tips will help you make sure your baking is a success:

Preheat the oven for 10-15 minutes before continuing to bake.
It is crucial that all of the ingredients are accurately measured before
baking. So it's worth spending the extra money on high-quality scales
(i.e., digital kitchen scale) and standard measuring spoons.
Make a habit of preparing baking sheets, paper cases, and tins before
beginning preparation. The mixtures begin to activate as soon as the
liquid is added. Therefore, they should be cooked immediately after
they have been prepped.
If you need to soften butter or margarine before mixing it with other
ingredients, take it out of the refrigerator and let it at room
temperature for about 15-30 minutes. Alternatively, place in a bowl
and microwave for 10 seconds or until slightly softened. Keep an eye
on it, so it doesn't melt!
In most cases, sifting flour is not required unless you are mixing
several dry ingredients to ensure even mixing.
Overbeating the cookie dough may lead it to rise excessively and sink
when it is cooled down.
Bake cookies on nonstick baking sheets or line them with baking paper,
but do not grease the sheets unless stated in the recipe, as the cookie
will spread excessively, become too thin, and brown too quickly
around the edges.
Place the cookies on the baking sheet at least 2 inches apart to allow
for spreading during the baking process.
Cookie sheets should be placed on the center rack of an oven to
ensure even browning.
Transfer the cookies to a wire rack as soon as they are solid enough to
handle unless otherwise instructed, to enable the steam to evaporate
and prevent the cookies from becoming soggy.

delicious cookies

Before you begin baking, always read through the recipe
from beginning to end to ensure that you are fully
prepared!

01 Crunchy Chocolate Sea Salt Cookies

113 g Lurpak salted butter, softened 1.Preheat the oven to 140°C fan-forced (160°C conventional)
90 g castor sugar 2.Line a large baking sheet with parchment paper.
100 g brown sugar 3.Chop the chocolate into 1/4-inch chunks and set aside.
1 tsp vanilla extract 4.Place the butter and sugar in a bowl and beat together
1 large egg
185 g all-purpose flour until completely smooth and creamy, about 2 minutes.
1 1/2 Tbsp potato starch 5. Then, beat in the egg and vanilla extract.
1/2 tsp bicarbonate of soda 6. Sift the flour, salt, potato starch, and bicarbonate soda
1/2 tsp salt
240 g chocolate button (Callebaut 811), into the creamed mixture and mix just until blended.
chopped 7. Stir in the chocolate chunks.
8. If the batter seems soft to scoop, refrigerate it for 10 to 15
TO DECORATE:
Maldon sea salt (optional) minutes.
9. Place heaped 1/2 Tbsp or 0.25 oz mounds (or use a small

ice-cream scoop 25mm size for perfect mounds) on the
baking sheets, spacing them well apart.
10. Bake in the preheated oven for 15 - 18 minutes, or until
just golden brown.
11. Leave to cool for 5 minutes, then transfer the cookies to
wire racks to cool completely.




Dayang N.
(Copyrights reserved. Strictly not to be circulated)

02 Raspberry Jam & Vanilla Swirl Cookies

170 g Lurpak salted butter, softened 1. Preheat the oven to 160°C.
42 g confectioners' sugar 2.Line a large baking sheet with parchment paper.
1 tsp vanilla extract 3.Beat the butter with confectioners' sugar until completely
177 g all-purpose flour
Raspberry jam smooth and creamy.
4.Add the vanilla extract, mixing until blended.
SPECIAL EQUIPMENT: 5. Add the flour to the creamed mixture and mix just until
Pastry bag and large-star tip
combined.
6.Transfer the dough to a pastry bag fitted with a large-star

tip. Pipe the dough into rosettes on the baking sheets and
spacing them about 2 inches apart.
7. Fill the center with about 3/4 teaspoon jam.
8. Bake in the preheated oven for 15 - 20 minutes, or until
they are lightly browned around the edges.
9. Leave to cool for 5 minutes, then transfer the cookies to
wire racks to cool completely.




Dayang N.
(Copyrights reserved. Strictly not to be circulated)

03 Chewy Brownie Cookies

230 g castor sugar 1.Preheat the oven to 140°C fan-forced (160°C conventional)
280 g chocolate button (Callebaut 811) 2.Line a large baking sheet with parchment paper.
70 g Lurpak salted butter 3.Place butter, chocolate button, and cocoa powder in a
100 g all-purpose flour
3 large eggs heatproof bowl and double boil until butter and chocolate
1/2 Tbsp vanilla extract melt. Set aside and leave to cool.
3 Tbsp cocoa powder 4.Add the sugar, eggs, and vanilla to a bowl. Using an
1/2 tsp baking powder electric mixer, beat the mixture with the whisk
1/2 tsp salt attachment on high speed until completely fluffy in
texture and pale in color for about 4 minutes.
5.Add chocolate mixture, and stir until combined.
6.Sift the flour, baking powder, and salt into the chocolate
mixture and mix just until blended.
7. Scoop out 1/2 Tbsp (or use a small ice-cream scoop 25mm
size for perfect mounds) on the baking sheets, spacing
them well apart.
8.Bake in the preheated oven for 12-15 minutes.
9. Leave to cool for 5 minutes, then transfer the cookies to
wire racks to cool completely.




Dayang N.
(Copyrights reserved. Strictly not to be circulated)

04 Hazelnut Cookies with Nutella Drops

170 g Lurpak salted butter, softened 1.Preheat the oven to 140°C fan-forced (160°C conventional)
70 g confectioners' sugar 2.Line a large baking sheet with parchment paper.
1 tsp vanilla extract 3.Whisk the flour, cornstarch, milk powder, potato starch,
200 g all-purpose flour
30 g cornstarch hazelnut ground, and emplex together in a medium bowl.
20 g milk powder Set aside.
25 g potato starch 4.Place the butter, sugar, and vanilla extract in a separate
30 g hazelnut ground bowl and beat until completely smooth and creamy.
1/2 tsp of emplex 5.Add the flour mixture to the creamed mixture and mix
just until combined.
TO DECORATE: 6.Scoop out 1/2 tablespoon or 0.25 oz mounds of the
Nutella spread mixture (or use a small ice-cream scoop 25mm size for
perfect mounds) and shape it into a ball, then place them
on the baking sheets, spacing them well apart.
7.Use the dampened handle of a wooden spoon to make a
hollow in the center of each cookie.
8.Bake in the preheated oven for 12-15 minutes.
9. Leave to cool for 5 minutes, then transfer the cookies to
wire racks to cool completely.


10.When cold, fill the hollows with the Nutella spread.

Dayang N.
(Copyrights reserved. Strictly not to be circulated)

05 Cadbury Squares

250 g Lurpak salted butter, softened 1.Preheat the oven to 140°C fan-forced (160°C conventional)
45 g confectioners' sugar 2.Line a large baking sheet with parchment paper.
1 tsp vanilla extract 3.Whisk the flour, corn starch, hazelnut ground together in
1/2 tsp of emplex
50 g parmesan cheese a medium bowl. Set aside.
400 g all-purpose flour 4.Place the butter, sugar, and vanilla extract in a separate
20 g corn starch
50 g hazelnut ground bowl and beat until completely smooth and creamy.
5.Then, add in the parmesan cheese and emplex and mix
TO DECORATE:
Chocolate Cadbury until combined.
6.Add the flour mixture to the creamed mixture and mix

until combined.
7.Roll out the dough until 1/4 inch thick. Using a rectangle

cookie cutter, cut dough into shapes. Always be gentle
with this fragile dough and work slowly. Then place them
on the baking sheets, spacing them well apart.
8.Bake in the preheated oven for about 20 to 25 minutes or
until lightly browned around the edges.
9. Allow cookies to cool on the baking sheet for 5 minutes
then transfer to a wire rack to cool completely before


decorating.

10.When cold, place Cadbury chocolate on top of the cookies.

Dayang N.
(Copyrights reserved. Strictly not to be circulated)

06 Crunchy Cornflakes Balls

175 g Lurpak salted butter, softened 1.Preheat the oven to 140°C fan-forced (160°C conventional)
60 g caster sugar 2.Line a large baking sheet with parchment paper.
1 egg yolk 3.Whisk the flour, cornstarch, baking soda, and emplex
100 g all-purpose flour
70 g cornstarch together in a medium bowl. Set aside.
1/4 tsp baking soda 4.Place the butter and sugar in a bowl and beat together
1/2 tsp of emplex
until completely smooth and creamy, about 2 minutes.
TO DECORATE: 5.Add the flour mixture to the creamed mixture and beat on
350 g cornflakes
low speed until combined.
6.Spread the cornflakes out on a tray.
7.Scoop out 1/2 Tbsp or use a small ice-cream scoop 25mm.
8.Roll out onto the cornflakes tray and form into a ball

shape.
9.Place on the baking sheets, spacing them well apart.
10.Bake in the preheated oven for about 20 to 25 minutes or

until lightly browned around the edges.
11. Allow cookies to cool on the baking sheet for 5 minutes

then transfer to a wire rack to cool completely.




Dayang N.
(Copyrights reserved. Strictly not to be circulated)

07 Pandan Gula Melaka Butter Cookies

250 g Lurpak salted butter, softened 1.Preheat the oven to 140°C fan-forced (160°C conventional)
80 g confectioners' sugar 2.Line a large baking sheet with parchment paper.
50 g corn oil 3.Place the butter and sugar in a bowl and beat until
2 tsp pandan flavor
1 tsp butter oil completely smooth and creamy.
1/4 green apple coloring (optional) 4.Then, add pandan flavor, butter oil, food coloring, and
250 g all-purpose flour
80 g cornstarch corn oil into the creamed mixture and mix until well
combined.
TO DECORATE: 5.Sift the flour and cornstarch to the creamed mixture and
Gula melaka, chopped mix until well incorporated.
Cocout Hawaian 6.Transfer the dough to a pastry bag fitted with a large star
tip. Pipe the dough into rosettes on the baking sheets and
spacing them about 2 inches apart.
7.Sprinkle the top of each cookie with gula melaka and
coconut.
8.Bake in the preheated oven for 20-25 minutes or until the
bottom edges of cookies are lightly browned.
9.Leave to cool for 5 minutes, then transfer the cookies to
wire racks to cool completely.




Dayang N.
(Copyrights reserved. Strictly not to be circulated)

08 Cheddar Cheese Snowballs

150 g Anchor salted butter 1.Preheat the oven to 150°C
65 g confectioners' sugar 2.Line a large baking sheet with parchment paper.
1/2 tsp vanilla extract 3.Place the butter and sugar in a bowl and beat until light
1 egg yolk
210 g all-purpose flour and fluffy.
45 g cornstarch 4.Then, add yolk, vanilla extract, and grated cheddar cheese
40 g grated cheddar cheese
2 Tbsp milk powder into the creamed mixture and mix until well combined.
1/4 tsp salt 5.Sift the flour, cornstarch, milk powder, and salt into the

TO DECORATE: mixture, and mix until combined.
Confectioners' sugar for coating 6.Scoop out 1/2 Tbsp or 0.25 oz of dough and form into a ball

shape.
7.Place on the baking sheets, spacing them well apart.
8.Bake in the preheated oven for 20-25 minutes or until the

bottom edges of cookies are lightly browned.
9. Cool the cookies slightly until you're able to handle the

cookies. Roll them in confectioners' sugar while still warm
and place them on a rack to cool completely.
10.Roll them again in confectioners' sugar when the cookies
are completely cool.




Dayang N.
(Copyrights reserved. Strictly not to be circulated)

09 Biscoff Butter Cookies

150 g Lurpak salted butter, softened 1.Preheat the oven to 140°C fan-forced (160°C conventional)
80 g confectioners' sugar 2.Line a large baking sheet with parchment paper.
50 g corn oil 3.Cream together butter and confectioners' sugar until well
2 tsp vanilla extract
1 tsp butter oil incorporated.
250 g all-purpose flour 4.Then, add vanilla extract, butter oil, and corn oil into the
80 g corn starch
100 g Biscoff, finely ground creamed mixture and mix until well combined.
5.Sift in the flour and cornstarch to the creamed mixture.
TO DECORATE:
5 Biscoff, finely ground (Optional) Add finely ground Biscoff and mix until well incorporated.
6.Transfer the dough to a pastry bag fitted with a large star

tip. Pipe the dough into rosettes on the baking sheets and
spacing them about 2 inches apart.
7.Blend 5 Biscoff cookies in a food processor until finely
ground. Sprinkle the top of each cookie with ground
Biscoff cookies.
8.Bake in the preheated oven for 20-25 minutes or until the
bottom edges of cookies are lightly browned.
9.Leave to cool for 5 minutes, then transfer the cookies to
wire racks to cool completely.




Dayang N.
(Copyrights reserved. Strictly not to be circulated)

10 Cranberry Cashew Jumbles

250 g Lurpak salted butter, softened 1.Preheat the oven to 140°C fan-forced (160°C conventional)
90 g caster sugar 2.Line a large baking sheet with parchment paper.
250 g all-purpose flour 3.Place the butter and sugar in a bowl and beat together
Pinch of salt
180 g cashew, toasted and roughly chopped until completely smooth and creamy, about 2 minutes.
100 g dried cranberries, roughly chopped 4. Add the flour and salt into the creamed mixture and mix

just until blended.
5. Stir in the cashew and dried cranberries.
6. Place heaped 1/2 Tbsp or 0.25 oz mounds (or use a small

ice-cream scoop 25mm size for perfect mounds) on the
baking sheets, spacing them well apart.
7. Bake in the preheated oven for 15 - 18 minutes, or until
just golden brown.
8. Leave to cool for 5 minutes, then transfer the cookies to
wire racks to cool completely.




Dayang N.
(Copyrights reserved. Strictly not to be circulated)

11 The Best Fudgy with Crinkle Top Brownies

85 g salted butter 1.Preheat the oven to 160°C
170 g chocolate button (Callebaut 811) 2.Line an 8-inch square pan with parchment paper.
1/4 cocoa powder 3.Place butter, chocolate buttons, and cocoa powder in a
100 g all-purpose flour
1/4 tsp baking powder heatproof bowl and double boil until butter and chocolate
1/4 tsp salt melt. Set aside and leave to cool.
220 g caster sugar 4.Place the sugar, eggs, and vanilla in a separate bowl.
2 eggs (large) Using an electric mixer, beat the mixture with the whisk
1 tsp vanilla extract attachment on high speed until completely fluffy in
texture and pale in color for about 4 minutes.
5.Gradually pour in the cooled chocolate mixture until well
combined.
6.Sift in the flour, baking powder, and salt into the
chocolate mixture and mix just until blended.
7.Pour the batter into the prepared pan and smooth out
with a spatula.
8.Bake in the preheated oven for 30 minutes.
9.Let cool in pan completely before slicing and serving.




Dayang N.
(Copyrights reserved. Strictly not to be circulated)

12 Traditional Marble Loaf Cake

150 g Promex salted butter 1.Preheat the oven to 160°C
150 g caster sugar 2.Line a loaf-cake pan with parchment paper.
100g self-raising flour 3.Place butter and sugar in a bowl and beat until smooth
50 g all-purpose flour
1 tsp vanilla extract and creamy, about 4 minutes.
3 eggs ( large) 4.With the mixer running on low speed, add the eggs one at
1 Tbsp cocoa powder
3Tbsp milk a time, then add the vanilla extract. Beat on medium-high
Pinch of coffee (optional) speed until combined.
5.With the mixer running at low speed, add the flour and
mix just until incorporated. Do not overmix.
6.Make a chocolate paste by combining cocoa powder, milk,
and coffee.
7.Remove 1/4 of the yellow batter and mix with chocolate
paste until combined. Set aside.
8.Pour an even layer of the yellow batter into the loaf pan.
Spoon chocolate batters on top. Pour the remaining
yellow batter on top of the chocolate. Using a knife, swirl
the two batters together.
9.Bake in the preheated oven for 35-40 minutes, or until a


toothpick inserted into the center of one cake comes out

clean.
10. Remove cake from the oven and allow to cool completely

in the pans set on a wire rack.

Dayang N.
(Copyrights reserved. Strictly not to be circulated)

thank you

Cookies are the ultimate shareable gift. You can make a
batch and bring a lot of joy to a lot of people!

So, keep baking, and don't forget to give your cookies a
slight twist of creativity.