Ghee Cookies

     

        Ingredients : 

        300 gm  icing sugar

        1.25 tsp  salt

        1 kg  plain flour 

        250 gm  ground almond

        750 gm  ghee

Methods:

1.   Cream ghee, salt and icing sugar.

2.   Add flour and ground almond.

3.   Roll dough to 1/2" thickness.

4.   Cut with cookie cutter.

5.   Bake cookies at 180'C for 12-15 mins

New York Style Cheese Cake

Crust:

200 g  Digestive biscuits

40 g    granulated white sugar

114 g   unsalted butter, melted

Filling:

1 kg      Tatura cream cheese (full fat), room temperature

150 g    granulated white sugar

35 g      all purpose flour

5           large eggs, room temperature

80 ml   heavy whipping cream (double cream)

2 Tbs    lemon zest

1/2 tsp  pure  vanilla

Topping:

240 ml  sour cream (not low fat or fat free)

30 g       granulated white sugar

1/2 tsp   pure vanilla extract

Methods

1.     Grease a 9 inch (23 cm) springform pan. Place the  pan on a larger baking pan to catch  any leakage                   while the cheese cake is baking.

2.     Preheat oven to 177 C  with rack in center of oven.

For Crust: 

1.     In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. 
2.     Press the crumbs evenly over the bottom and about 1 inch up the sides of the  pan. 
3.     Cover and refrigerate while you make the filling.

For Filling: 
1.     In bowl of your electric mixer, place the cream cheese, sugar, and flour. 
2.     Beat on medium speed until smooth (about 2 min) 
3.     Add the eggs, one at a time, beating well (abt 30 sec) . 
4.     Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. 
5.     Remove the crust from the refrigerator and pour in the filling. 
6.     Place the cheesecake pan on a larger baking pan and place in the oven.
7.     Bake for 15 minutes and then lower the  temperature to 120 C. 
8.     Continue baking for about another 60 - 90 mins or until firm and only the center 
        of the cheesecake looks a little wet and wobbly. (The baking time can vary due to  the differences in                  ovens)
9.     Remove from oven and place on a wire rack.
10.   In a small bowl combine the sour cream, sugar, and vanilla extract. 
11.   Spread the topping over the warm cheesecake.  Bake for 15 more minutes. 
12.   Remove from oven and carefully run a knife  around the pan to loosen the cheesecake (helps prevent               the surface from cracking as it cools).
13.   Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. 
14.    Serve with fresh fruit or fruit sauces.

To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.


 

Pumpkin Butter Cake

Pumpkin Butter Cake

250g butter

125g brown sugar

5 eggs

250 self raising flour

200g pumpkin – shredded

100g pistachios – coarsely chopped (optional)

Some pumpkin slices for deco

1.  Cream butter and brown sugar till light and fluffy.

2.  Add in eggs, one at a time, mixing well after each  addition.

3.  Stir in flour.

4.  Lastly, mix in pumpkin and pistachios.

5.  Pour batter into  a  8” tin and arrange pumpkin slices on top for decoration.

6.  Bake in a preheated oven at 180C for 45 minutes.       

7.  Remove cake from oven and leave to cool before unmolding.

Chocolate Chips Cookies

I loved this chocolate cookie...melt in your mouth, fragrant, bitter sweet chocolaty taste..better than Famous Amos  :)
You can use almonds or walnuts instead of hazelnuts.

Ingredients:

[A]
200gm butter
90gm icing sugar
1/2 tsp essence vanilla
1 egg yolk

[B]  
Sieve :
150gm flour
60gm cornflour
50gm cocoa powder
1/2 tsp baking powder

100gm hazelnuts
70gm chocolate chips (optional)


 Methods :
1.  Cream sugar and butter .
2.  Add in vanilla and egg yolk.
3.  Mix in [B] and nuts
4.  Bake at 180' for 15 minutes