Thursday, January 20, 2011

my baking diary #7 Mini Bites Salty Almond Cookies

chanced upon this recipe from Bake for happy kids and bookmarked it immediately to try! ingredients required are not too many, so i tried them this evening after i came home from work... started weighing the ingredients around 7.30pm, and baking was done like by 9pm... i even doubled the recipe coz i wasn't sure how much cookies can be made... even my mum was surprised at the short baking time required!

i tried a cookie after the first batch was out from the oven and cooled... and found that the almond and salty taste wasn't strong enough... while still scooping the rest of the cookies and baking them, was thinking how i can enhance the taste...

but after all the cookies was done and while packing them into containers, pop a couple more into my mouth... the almond and slightly salty taste is now more obvious.. guess coz of its mini bite size, gotta eat a couple of it to get the taste... but nontheless, the next time i do this (think sometime next week!), i will use salted butter, mix the diced almond into the mix and perhaps a drop or two of almond essence?

And comparing to the ones made by Bake for happy kids, i realised my cookies did not 'crack' as much as hers...

But this recipe is really simple to do, so give it a try ya!

Mini Bites Salty Almond Cookies
50gms butter
10gms icing sugar (if you prefer a sweeter cookie, you can add more)
50gms plain flour
10gms corn flour
25gms almond meal
1gm salt
A few drops of concentrated vanilla extract

1. Place all in the bowl of a food processor; process until dough forms - I first mixed butter, icing sugar, salt and vanilla extract before mixing in the plain flour, corn flour and almond meal
2. Wrap in plastic and chill the dough for 20 mins
3. Preheat oven to 180C. Line baking tray with baking paper
4. Roll 1/2 teaspoonful* of dough on the baking paper and flatten them slightly. Sprinkle chopped almonds on each cookies and brush with milk. Bake for 5 - 8 mins or until edges are slightly brown. Cool on baking tray and transfer to wire rack to cool completely

*Note: when using a teaspoon to scoop, the end cookies is really mini and bite-size...