Almond Suji Cookies

Original Recipe by Amy Beh

100g butter
40g soft brown sugar
20g castor sugar
¼ tsp vanilla essence
1 Tbsp milk
100g superfine flour
1 Tbsp rice flour
40g suji
30g coarsely chopped almonds
¼ tsp salt
½ cup whole almonds, rinsed and roasted, for decoration

Line baking trays with non-stick baking paper Sift together flour and rice flour.

Cream butter, brown sugar, castor sugar and essence. Add the milk and beat until light.

Thoroughly fold in the sifted dry ingredients and salt, along with the suji and chopped almonds.

Remove dough out onto a lightly floured tabletop. Roll out the dough between two lightly floured plastic sheets. Cut into any desired patterns and transfer to the prepared trays.

Dip the almond in milk and press onto the centre of each cookie. Bake in preheated oven at 180°C for 15 minutes or until golden. Cool on wire racks.

Coffee Rice Bubble Cookies

Original Recipe By Amy Beh

120g butter
1 Tbsp honey
75g castor sugar
½ tsp vanilla essence
¾ tsp instant coffee granules
75g plain flour
¼ tsp bicarbonate of soda
¼ tsp salt
30g rice bubbles
25g chopped macadamia nuts

Lightly grease baking trays with corn oil and preheat oven to 180°C.

Sift together flour with bicarbonate of soda. Cream butter, honey, sugar, essence and instant coffee granules until light.

Fold in sifted dry ingredients and salt, and stir in rice bubbles and chopped macadamia nuts to mix. Make small balls of dough and arrange them on prepared trays. Press down to flatten with a fork.

Bake for 12-15 minutes or until golden. Leave the cookies on the trays for 4-5 minutes before transferring to a wire rack to cool completely.

Ginger Cookies

Original Recipe By Amy Beh

200g plain flour
½ tsp bicarbonate of soda
½ tsp baking powder
¾ tsp cinnamon powder
1 tsp ground ginger powder
¼ tsp salt
120g butter
80g castor sugar
30g golden syrup
25g grated fresh ginger
1 Tbsp demerara sugar

Sift flour, baking powder and bicarbonate of soda into a mixing bowl. Add ground ginger, cinnamon powder and salt to mix.

Cream butter and sugar until light, then beat in the golden syrup and grated ginger.

Stir in the sifted dry ingredients to mix. Lightly form the mixture into a ball of dough.

Roll out between two plastic sheets. Stamp out into rounds. Place on lightly greased trays and sprinkle over with demerara sugar. Bake in a preheated oven at 180°C for about 13-15 minutes.

Leave the cookies on the trays for 1-2 minutes before transferring them to wire racks to cool.

Eggless Butter Cookies

Original Recipe by Amy Beh

100g butter or margarine

½ tsp vanilla essence

1 Tbsp UHT milk

50g castor sugar

20g nuts of your choice, coarsely chopped

Sift together

100g self-raising flour

50g plain flour

Lightly grease 2 baking trays and preheat oven at 180°C.

Cream butter or margarine, essence and sugar. Add milk and continue to beat until light.

Sift in flours, add nuts and mix. Form a dough using your hands. Roll the dough into small cherry-sized balls and place them well apart on prepared trays. Press down lightly with a fork to flatten the cookies. Bake for 15 minutes.

Ginger Cookies

Original Recipe by Amy Beh

55g butter, softened

2 tbsp golden syrup

210g castor sugar

2¾ tsp ground ginger

2 tsp ground nutmeg

Pinch of salt

165g plain flour

1 tsp bicarbonate of soda

¼ tsp cream of tartar

Put butter, golden syrup and sugar in a mixing bowl. Beat until mixture turns pale. Sift in flour, bicarbonate of soda and cream of tartar and add salt, ground ginger and nutmeg to mix. Stir until a soft dough is formed. Wrap in cling film and refrigerate for 15-20 minutes.

Make small cherry-sized balls of dough and place them on lightly-greased trays, well spaced.

Bake in preheated oven at 180°C for 12-14 minutes or until golden brown. Leave the cookies on the tray for 5-6 minutes before transferring them onto a wire rack to cool.

Green Pea Biscuits

Original Recipe by Amy Beh

200g green pea flour

40g flour

20g rice flour

95g icing sugar

65g roasted almond nibs, finely chopped

90g shortening

Roast the green pea flour and sift into a mixing bowl. Sift in flour, rice flour and icing sugar. Add in finely-chopped almond nibs to mix. Add shortening and mix until mixture turns crumbly.

Knead and lightly press until the dough clings together. Press a small portion into a wooden mould. Knock the mould against a tabletop to dislodge the biscuit. Arrange the biscuits on lightly-greased trays and bake in an oven preheated at 140°C-150°C for 25-30 minutes or until lightly browned on the bottom. Leave the biscuits on the tray for 5-6 minutes before placing them onto wire racks to cool.

Sultana Cookies

Original Recipe by Amy Beh

120ml soybean oil (any brand)

75g castor sugar

1 small egg, lightly beaten

½ tsp vanilla essence

30g sultanas

50g instant oats

170g self-raising flour

Lightly grease baking trays and preheat oven to 180°C. Combine oil, sugar, vanilla essence and egg in a mixing bowl and beat well. Sift in flour and stir in oats and sultanas to the mix.

Use two teaspoons to scoop out a teaspoon of dough, and shape it into a ball. Place the dough on prepared trays, spacing them well to allow room for expansion.

Bake for 12-15 minutes or until golden brown. Leave on the baking tray for 3-4 minutes. Remove onto a wire rack to cool completely.