Famous Amos Cookies (recipe with dessicated coconut)

This is the second attempt in baking a so-called, replica of the famous Famous Amos Cookies (erm, do I see doubles? lol).

Well, it isn't the original recipe, which of course Famous Amos wouldn't allow any recipe leaks to happen. But result of this recipe is really very close to the real thing.

I mentioned the "second" is because in my first attempt, it was a different recipe but it didn't state the essence that I feel is it in the original, i.e. coconut. I always think that there is coconut in every bites on the Famous Amos cookies, as they get stuck in my teeth at times. (^o^) But it still tastes as good for my first attempt which you can find the recipe here.

Alright, that's for the first attempt and now the second as follows...

Ingredients:

- 125g butter

- 3/4 cup brown sugar

- 1 tsp vanilla extract

- 1 egg

- 1 cup plain flour

- 1/2 cup cornflour

- 1/4 cup dessicated coconut

- 2 tbsp cocoa powder

- 1 tsp baking powder

- 500g dark chocolate chips

- 250g milk chocolate chips

Tips: Chocolate bars chopped into chunks would yearn a better texture.

Recipe:

[ Preheat oven to 180°C ]

1) Cream butter and brown sugar till pale yellow & fluffy with an electric mixer.

2) Add vanilla and egg gradually, mix well.

3) Sift in flour, cornflour, baking powder, cocoa powder and dessicated coconut.

4) Mix together thoroughly.

5) Add in dark chocolate chips & milk chocolate chips. Stir well.

6) Roll into balls onto baking sheet on baking tray.

7) Place in oven to bake for 10mins - 12mins on 180°C. Allow cookies to cool on rack for 10mins and remove to serve!

Milo Cookies

One day, I was wondering what special dessert I could make out of our usual food or ingredients we can find from the very usual humble kitchen of ours. Then my sister exclaimed - "Milo!".

She is a milo addict  for sure, and hmm... that reminds me of a colleague too. (LOL)

Well, I finally managed to get a recipe on hand, with twist on the normal chocolate cookies as I replaced the cocoa powder with milo powder. But they tasted great!

I had made these cookies quite sometime back, had already finished savoring the rich and flavorful cookies. 

This is a very very very simple recipe. So here's your to have a chance to taste 'em!!!

Ingredients:

- 125g butter

- 1 cup caster sugar

- 1 1/2 cups self-rising flour (sifted)

- 1/2 cup milo powder (Not the 3-in-1)

- 1 egg (beaten)

- 1/2 cup Sultanas (optional)
Preheat oven on 180°C.

1) Cream butter & sugar together.

2) Add egg & milo. Mix well.

3) Add self-rising flour in slowly while blending to prevent clumps forming.

4) Bake 180°C for 15mins. Cookies will doubled in size whilst baking (No worries!). It will fall back after cooled.

5) Allow cookies to cool on rack for 10mins before removing & Serve!

Items for used for this baking can be purchase here:

  

Langue De Chat (Cat's Tongue)

Ever tasted a light brittle biscuit sandwiched with either white chocolate or milk chocolate?

The texture is grainy and the crispy layer will soon melts in your mouth upon just a few munching.

Believed anyone would have tasted the infamous Hokkaido Shiroi Koibito (白い恋人) .

Yes, these kind of biscuits are known as the Langue De Chat that was possibly date to the 17th Century where at that period was the time where refined white sugar and piping bags were popular with the wealthy classes of Northern Europe. In Europe, they are sometimes known as "cat's tongue" as it is usually baked in long, flat and with rounded ends shape.

These biscuits are crisp, dry and brittle as the key ingredients includes cornflour and mainly of egg whites rather than whole egg. Because of the dry nature and ingredients used, these biscuits can be kept for quite a long time and are usually served with certain liqueurs and sparkling wines. =)

Alright, enough of the introduction.

Here's the recipe on how simple these biscuits can be made!

• 125g butter
• 100g caster white sugar
• 2 egg whites
• 1/2 tsp vanilla extract
• 100g flour
• 25g cornflour

Recipe can make approximately 12-15 sandwiched biscuits.
Preheat oven to 150°C.

1) Cream butter + sugar till fluffy. Sugar should melt into the butter.

2) Gradually add egg whites bit by bit while blending. Mix in vanilla extract.

3) Sift in flour + cornflour. Fold well. Mixture should turn into a paste-like texture.

4) Place mixture into piping bag. (You may use a plastic/ziploc bag, put it into a tall glass as shown & pour in the mixture. This is my best mess-free method.)

5) Pipe 2" strips onto tray that is lined with baking sheet.

6) Bake on 150°C for 20mins or until the edges turn slightly brownish.

7) Melt some coating chocolates under the double-boiler. Spread on the biscuit and sandwich another biscuit together. Serve!

Some ingredients you may need to purchase: