Biscotti with coconut


I am seriously addicted to these. Not even funny.

They are thinly sliced, crunchy, chock full of nuts and not too sweet. Simply great for hours of happy nibbling. This is already my 4th batch. ūüėĖ


1/4 cup coconut oil

2/3 cup sugar

2 tbsp desiccated coconut

2 large eggs

1  3/4 cup plain flour

1/4 tsp salt

1 tsp baking powder

1 cup pistachio nuts

1/2 cup whole almond nuts

Mix everything together in a large bowl. The dough  will be very sticky. Let it rest for a couple of hours and it will be less sticky. To combat this sticking issue, wet your hands before shaping the dough into 2-4 logs.

Then bake at 150c for about 35 min. Leave it to cool for at least an hour. Using a very sharp knife, slice them as thinly as you can. Spread out the pieces on a cookie sheet and bake at 135c for about 10 min. Turn off the oven and leave them in the oven for about half an hour for them to continue to crisp up.

Cool before storing in an airtight container.

To appreciate it fully, nibble and enjoy it slowly. It’s dainty food. No scarfing allowed. Coffee optional.



Soft Chewy Cookies



I LOVE cookies.  Cookies are like intense, compact version of cakes.  I have good memories of cookies.  Somehow, I have vivid happy memories of me eating yummy cookies.  I guess cookies is my answer to temporary happiness. lol

I got this recipe from the internet.  After looking at it for a few months, I decided to make some changes.  I read that bread flour makes cookies chewy.  So I swapped out some of the plain flour for bread flour.  Swapping half the white sugar for brown sugar should make it softer and flavourful.  I cut down on the salt coz 1 tsp of salt sounds like a lot.  2 Tbsp of vanilla sounds like overdose too!  Lastly I doubled the recipe. Duh.

It’s a good thing I doubled it.¬† It’s worth my fat space.



Soft Chewy Cookies

1 cup plain flour

1 cup bread flour

2/3 cup white sugar

2/3 cup brown sugar (i didn’t pack it)

3/4 tsp baking soda

3/4 tsp salt

2 eggs

2 tsp vanilla

1 stick melted butter (salted)

chocolate chips


Melt butter in a pot, allowing it to brown a little.  Let it cool (otherwise chocolate chips will melt. I learnt it the hard way).  Then add in the sugar and eggs.  Mix it well. Add in the rest of the ingredients.

Refrigerate it for a few hours or overnight.

Each cookie dough should weigh about 50-60g.¬†Flatten the dough to about 1 cm thickness. Don’t crowd the cookie sheet.¬† Bake at 180c for about 14-15 min.

They store well in an air tight container for a few days.


Lavender Butter Cookies


Lavender cookies haven’t exactly hit the market here yet. ¬†Most of us can’t imagine it coz we only get lavender in our soap, perfume and talcum powder. ¬†So when they think of lavender cookies, they will picture a sickening soap-flavored cookie instead. ¬†I have tested my lavender cookies on my friends. ¬†Most of the guys will balk at flower-flavored cookies whereas the women love it. I like it. ¬†The cookie is crunchy, buttery (I use cultured butter) and it’s got a pleasant, mild lavender smell that is nothing like soap.

In this recipe, I made my own desiccated coconut. I do it because I want to avoid sulfur dioxide which is used to preserve color in food that tends to turn brown. For example, dried fruits like apples, mangoes, yellow raisins and coconut contain sulfur dioxide. ¬†It’s just not good for people with eczema. ¬†It’s extra work but it’s not hard work. ¬†Just get skinned grated coconut from the market or grocery store. ¬†Spread it out on a baking sheet and bake it on low temperature in the oven until dry. ¬†Store in fridge or freezer. ¬†Of course if you have no issue with sulfur dioxide, then just buy desiccated coconut from the store and make your life easier.


Lavender Butter Cookies (about 50 bite-sized cookies)

2 cups all purpose flour

2 sticks butter

250 g sugar

1 Tbsp desiccated  coconut

2-3 Tbsp lavender flowers

1 tsp vanilla essence

1/2 tsp baking powder

Cream butter and sugar until well mixed. ¬†Add in the rest of the ingredients. ¬†The dough will be soft but not sticky. ¬†If it’s sticky, add in more flour.

Chill for a few hours.

To bake, preheat oven to 180 c.  Bake for about 15 min.  Turn off oven and let it dry out and crisp in the oven for about 15 min.

Brownie Cookies



Brownie cookies is my version of ultra chocolate chewy cookies. ¬†I was told by my DD that chocolate helps improve one’s math. Heheh. ¬†I know for a fact that it makes one happy. ¬†I can’t be nibbling on an ultra chocolatey chewy cookie and be angry. ¬†I realised that today as my mom and I were sitting on a bench outside, both of us nibbling on the cookie and we were both smiling.

But it’s fattening, you say? ¬†I agree. ¬†So I only have them in small doses. Like half a cookie each time (self-discipline!). Since it’s so dense and sweet, it’s not to be eaten like the way Cookie Monster gobbles his cookies. ¬†It’s to be nibbled and savored slowly. ¬†Never in a hurry.


Brownie Cookies (makes 16)

160g plain flour

50g cocoa powder

1/2 tsp baking soda

1/4 tsp salt

120g melted butter

170g white sugar

1 large egg

2 tsp vanilla essence

1/2 tsp instant coffee powder

1/2 cup chocolate chips

Melt butter in a medium size pot.  Add cocoa powder to hot butter.  Leave to cool.  Then stir in the egg, sugar, vanilla, coffee powder and salt.  Next, add in the flour and baking soda and stir to combine.  Lastly, add in the chocolate chips.

Chill dough in the fridge for at least half an hour.

Divide dough up into 16 equal parts.  Flatten the dough to about 1 cm thickness and place on a lined cookie sheet, making sure there is enough room for expansion.  Bake in a preheated oven of about 180 c for 9 min.

Leave to cool on pan.  Store in an airtight box.


This makes a soft, chewy, very slightly cakey, ultra chocolatey cookie.  I was thrilled to find it still soft and chewy the next day (might be attributed to our humid weather, I dunno).

Take my advice and eat it slowly. ¬†Coffee, tea or milk not necessary. ¬†You don’t really want to wash away the taste of chocolate in your mouth now, do ya?



Butter Cookies


Whenever we buy a tin of the K brand Danish butter cookies, the most coveted cookie is the round one with currants. That one always goes first, followed closely by the pretzel shaped sugar one, then the rectangle sugar one. The rest will be left languishing in the tin, reserved for a day when… Ok, the rest never get eaten. ūüėē We have been waiting for the day when they make only the currant ones and the pretzel shaped ones. ¬†So far it hasn’t happened yet. Sigh. As usual, if nobody will make it, then I guess I’ll just have to do it until somebody else does.

It’s not difficult to figure out the recipe. Looking at the ingredient list on the tin, it states desiccated coconut and currants. Only the round one tastes like it has coconut. So bingo. Just use a butter cookie recipe that gives you crunchy cookies, add in some desiccated coconut and currants and there you have it.

I have had this recipe since around the time internet was invented. That long ago. I am not even sure of the origin of the recipe. But along the way, it has evolved several times according to our taste buds.

Butter Cookies

125 g butter

125 g sugar

1 cup plain flour

1/4 tsp baking powder

1/2 tsp vanilla essence

2 tbsp desiccated coconut

pinch of salt

*Cream butter and sugar together just until well mixed. Then mix in the rest of the ingredients.

Variations: currants, nuts, crushed cornflakes, sprinkles, chocolate chips.

Refrigerate the dough for about half an hour. Scoop teaspoonfuls of dough onto a lined cookie sheet. Press lightly at the top to flatten them a bit. Bake in a preheated oven at 180c for 15 min. Then turn off the oven and leave them inside to dry out for another 15 min. This makes them a bit more crunchy.

This is a very buttery butter cookie. If you use a nice European style butter, you will be able to taste the lovely fragrance of it in every bite.  Needless to say, WAY better than the commercial ones.

*It is not necessary to use an electric mixer when creaming butter and sugar for cookies.  You only need to cream it till the butter and sugar are well mixed (like 10sec?).  I usually just use a wooden spoon because it is easier to wash a wooden spoon than a wire whisk. heh.