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Allan Albert Teoh - AllanBakes Really Good No-Nonsense Cookies (2018. Marshall Cavendish International (Asia) Pte LTD)
Allan Albert Teoh - AllanBakes Really Good No-Nonsense Cookies (2018. Marshall Cavendish International (Asia) Pte LTD)
© 2018 Marshall Cavendish International (Asia) Private Limited Introduction 5 Lemongrass Orange Cookies 36
No part of this publication may be reproduced, stored in a retrieval system or transmitted, Chicken Floss Cookies 16 Orange Macarons with Chocolate Sour
in any form or by any means, electronic, mechanical, photocopying, recording or otherwise,
Cream Ganache 48
without the prior permission of the copyright owner. Requests for permission should be
Laksa Cookies 18
addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, Frosted Chewy Orange, Date and
Red Curry Cookies 22
1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 Oat Cookies 52
E-mail: [email protected] Sea Salt Chocolate Chip Cookies 24
Website: www.marshallcavendish.com/genref Eggless Peanut Cookies 54
Cornflake and Raisin Cookies 26
Eggless Almond Cookies 56
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used
Red Velvet White Chocolate Chip
their best efforts in preparing this book. The Publisher makes no representation or warranties
Eggless Longan Cookies 58
with respect to the contents of this book and is not responsible for the outcome of any recipe Cookies 28
in this book. While the Publisher has reviewed each recipe carefully, the reader may not Eggless Pu’er Tea Cookies 60
Double Cheese Salted Egg Yolk Cookies 30
always achieve the results desired due to variations in ingredients, cooking temperatures and
individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or Basic Techniques 62
Osmanthus Rose Cookies 32
any other commercial damage, including but not limited to special, incidental, consequential,
Weights and Measures 63
or other damages. Hearty Butter Cookies 34
USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr,
Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park,
Printed in Singapore
Introduction
To say the least, my love for cookie making did not get an early start.
like baking cookies because they think that what they’re attempting
will not turn out right. To them I say, do not be intimidated by how
In this book, I share my love for the variety of ways that cookies
to do so.
and make it your own, such that someday it will find a place in your
So, what are you waiting for? Let’s start baking cookies!
This book has been such a pleasure to work on and it couldn’t have been done
without the team at Marshall Cavendish. Lydia Leong is the best publishing
manager any author could ask for. Lo Yi Min has been an insightful editor.
Bernard Go, the designer, worked tirelessly to make this book look wonderful.
(all nine of you from the Chia, Chua and Teo families — you know who you
are). They are the ones who tasted my creations with patience and gave their
their constant support and inspiring words, as well as my brothers- and sisters-
in-law.
Thanks to Gladys Cheong and her family for their ceaseless support
and love.
Chairman; Ms Cynthia Goh and Ms Jennifer Ang for their friendship and
Lastly and most of all, I want to thank all my cookie baking buddies and
fans. All of them made this book possible through their love of home-made
cookies. They are the ones who motivate me to make this book a reality.
Thank you!
8
INGREDIENTS METHOD
75 g ground almonds 1. Preheat oven to 150°C. Line and grease baking trays.
1
/4 tsp ground cinnamon 2. Mix ground almonds and cinnamon in a mixing bowl.
Set aside.
1 medium egg white
INGREDIENTS METHOD
80 g unsalted butter 1. Preheat oven to 150°C. Prepare baking trays and some small
1
/2 tsp chicken seasoning powder 4. Add cornflakes and stir gently to combine. Remove mixture
and have a low glycemic index. It is reputed to be better for diabetics compared to cane sugar or honey.
INGREDIENTS METHOD
60 g dessicated coconut + more for 1. Preheat oven to 160°C. Line and grease baking trays.
coating
2. Spread 60 g dessicated coconut on an ungreased baking tray
225 g plain (all-purpose) flour and toast in the oven for 5–10 minutes until lightly golden. If
1
/4 tsp salt 4. Using an electric mixer with a paddle attachment, beat butter
120 g unsalted butter, at room and palm sugar at medium-high speed for 5–6 minutes.
temperature 5. Add coconut oil and beat for 1 minute. Add egg yolk and beat
until incorporated.
200 g palm sugar (gula melaka), grated
Rose Cookies
Edible rose petals are rich in vitamins and they also act as antioxidants.
The use of rose petals have also been known to relieve stress.
INGREDIENTS METHOD
180 g Hong Kong flour 1. Preheat oven to 170°C. Line and grease baking trays.
1 tsp double-acting baking powder 2. Sift flour, baking powder and salt together 3 times.
2 tsp rose water butter, shortening and sugar at medium-high speed for
temperature 5. Beat in egg yolk, rose paste and rose essence. Add flour
lightly golden.
This is a good recipe for young children to try their hand at baking.
INGREDIENTS METHOD
125 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays. Prepare
4. Add flour mixture and chicken floss. Mix well. Add white
100 g unsalted butter, at room
pepper, chicken seasoning powder and milk and mix to form
temperature
a pliable dough.
70 g chicken floss
5. On a lightly floured work surface, roll dough into balls, each
1
/4 tsp ground white pepper
about 15–20 g. Push dough into prepared cookie mould
1
/2 tsp chicken seasoning powder dusted with flour and cut away any excess. Lightly tap the
METHOD
Laksa Cookies 1. Prepare laksa rempah. Using a food processor, pulse
Makes about 36 cookies 2. Using the food processor, blend shallots, garlic, candlenuts,
until fragrant. Remove shrimps. Using the same pan, add mor
oil and fry the blended paste over low heat for about 15 minu
until fragrant.
INGREDIENTS
4. Add ground turmeric and ginger to the pan and fry for anothe
Laksa rempah Cookie 5 minutes. Add dried shrimps and fry for another 3 minutes.
120 g dried shrimps, soaked in warm 230 g Hong Kong flour
5. Add coconut milk and cook for another few minutes. At this
water and drained 1
/4 tsp double-acting baking powder stage, you can add more coconut milk if the rempah sticks to
150 g shallots, peeled and diced 1 the bottom of the pan. Make sure that the rempah does not
/4 tsp bicarbonate of soda
25 g garlic, peeled burn. Once the mixture is slightly dry, remove from heat and
50 g icing sugar
leave to cool completely before using.
50 g candlenuts
80 g unsalted butter, at room temperature
6. Preheat oven to 170°C. Line and grease baking trays.
40 g galangal (lengkuas) 1
/4 tsp salt
7. Sift flour, baking powder and bicarbonate of soda together
40 g lemongrass 1
1 /2 Tbsp peanut oil 3 times. Set aside.
25 g shrimp paste (belacan), toasted attachment, beat butter, icing sugar and salt at medium-high
100 g laksa rempah
and crumbled speed for 5 minutes or until creamy.
12 laksa leaves, shredded + more for garnishing
Vegetable oil, as needed 9. Add peanut oil, coconut milk, laksa rempah and laksa leaves.
Fried dried shrimps, as desired
Mix to incorporate.
2 tsp ground turmeric
1 tsp ground ginger Egg wash 10. Add flour mixture gradually and mix to form a pliable dough.
If the dough is too soft, wrap with cling film and refrigerate fo
1 1 medium egg, beaten and strained
1 /2 Tbsp coconut milk + more as
about 30 minutes or until it is easy to handle.
needed
11. On a lightly floured work surface, roll out dough into desired
12. Brush twice with egg wash. Garnish each cookie with a fried
13. Bake for 20–25 minutes or until cookies are golden brown.
INGREDIENTS METHOD
300 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays.
1 tsp double-acting baking powder 2. Sift flour, baking powder, bicarbonate of soda, salt and
50 g icing sugar 4. Add coconut milk and curry paste. Mix well. Add egg yolks one
at a time and beat well after each addition. Add flour mixture
130 ml canola oil
and mix to incorporate. Do not overbeat.
60 ml coconut milk
5. When the dough starts to form, use your hands to bring it
80 g Thai red curry paste
together. Wrap dough with cling film and refrigerate for about
Chilli flakes or sliced red chillies, as 6. On a lightly floured work surface, roll out dough into a
desired 3- to 4-mm thick sheet. Cut out shapes using a cookie cutter
and arrange on prepared baking trays. Brush with egg wash and
baking immediately. For crispier cookies, bake for another 3–5 minutes.
INGREDIENTS METHOD
125 g unsalted butter 1. Preheat oven to 160°C. Line and grease baking trays.
125 g bread flour 2. In a saucepan over medium heat, melt butter and let it cook
1
/2 tsp baking powder 3. Sift bread flour, cake flour, cocoa powder and baking
200 g chocolate chips sea salt. Mix to combine. Do not over mix. Add chocolate
30 minutes.
as it bakes.
9. Bake for 15–20 minutes or until cookies are firm but still
INGREDIENTS METHOD
180 g plain (all-purpose) flour 1. Preheat oven to 180°C. Line baking trays with siliconised
parchment paper.
1
1 /2 tsp double-acting baking powder
2. Sift flour and baking powder together 3 times. Set aside.
125 g unsalted butter, at room
1 tsp rose water 5. Reduce mixer speed to low and add flour mixture gradually.
7. Roll dough into balls, each about 10–15 g, and coat with
Cornflakes, as needed for coating
cornflakes. Arrange on prepared baking trays.
NOTE
For this recipe, use only
to dark raisins.
28
and its colour. It has a crusty exterior but is chewy on the inside.
INGREDIENTS METHOD
280 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays.
1
/2 tsp salt 2. Sift flour, salt, bicarbonate of soda, cocoa powder and red
2 tsp red food powder medium-high speed for about 6 minutes or until light
and fluffy.
120 g unsalted butter, at room
temperature 4. Add egg and egg yolk one at a time and mix well after
each addition.
60 g vegetable shortening
1 tsp red food colouring remaining 100 g castor sugar. Using a sieve, sprinkle
the two perfectly. Fresh salted egg yolks must be used, otherwise the cookie will not be aromatic.
INGREDIENTS METHOD
2 salted egg yolks 1. Preheat oven to 180°C. Line and grease baking trays.
250 g self-raising flour 2. In a saucepan with a steamer basket insert, bring water to a
120 g unsalted butter, at room 3. Sift flour and baking powder together 3 times. Set aside.
temperature
4. Sift icing sugar once. Using an electric mixer with a paddle
Egg wash 8. Add Parmesan cheese and Cheddar cheese. Mix well with a
rubber spatula.
1 medium egg, beaten and strained
2 sheets of plastic and cut out shapes using a cookie cutter and
10. Bake for 10 minutes. Remove cookies from oven and brush
NOTE twice with egg wash. Sprinkle with more Parmesan cheese as
baked immediately, freeze and bake straight out of the freezer in order to produce a batch of crispy cookies.
INGREDIENTS METHOD
370 g plain (all-purpose) flour 1. Prepare dough a day ahead. Sift flour, cornflour, baking powder
and salt together 3 times. Add ground almonds and mix well.
1 Tbsp cornflour
Set aside.
1 Tbsp ground almonds 3. Using an electric mixer with a paddle attachment, beat butter
4. Add egg yolks one at a time and beat until batter is smooth
1 tsp rose water
after each addition. Add osmanthus-rose paste and mix well
200 g unsalted butter, at room
to incorporate.
temperature
5. Reduce mixer speed and add flour mixture gradually. Mix until
160 g icing sugar
a dough forms.
Glaze 7. On the following day, preheat oven to 160°C. Line and grease
baking trays.
1 medium egg, beaten and strained
osmanthus flowers.
NOTE 10. Bake for about 30 minutes or until cookie edges are
lightly brown.
The batter can be formed
many baked treats too cloying. The salted butter used will not affect the chemistry of this cookie’s structure.
INGREDIENTS METHOD
70 g rolled oats 1. Preheat oven to 180°C. Line and grease baking trays.
180 g plain (all-purpose) flour 2. Using a food processor, pulse rolled oats until fine.
Set aside.
3 tsp custard powder
3. Sift plain flour, custard powder and baking powder
1 tsp double-acting baking powder
together 3 times. Add pulsed oats and rye flour and
250 g salted butter, at room 4. Using an electric mixer with a paddle attachment,
buttons, melted 6. Using lightly floured hands, roll dough into balls,
back of a spoon.
lightly brown.
leave to set.
when it is blended with orange zest, which is why I put the two together in this cookie.
INGREDIENTS METHOD
3 stalks lemongrass 1. Preheat oven to 180°C. Line and grease baking trays.
100 g plain (all-purpose) flour 2. Remove the green section of the lemongrass and retain only
1 tsp double-acting baking powder 3. Sift plain flour, cake flour, bicarbonate of soda and baking
1 tsp rose water Add flour mixture gradually and beat to incorporate. Do
not overbeat.
1 Tbsp orange juice
tract spasms.
38
INGREDIENTS METHOD
100 g dried wolfberries (goji berries) + 1. Preheat oven to 170°C. Line and grease baking trays.
150 g rolled oats to cover them and bring to a boil. Heat until wolfberries are
1 tsp ground cinnamon 5. Using an electric mixer with a whisk attachment, whisk
2 medium eggs the oil mixture, add wolfberries and mix to form a dough.
favourite cookie. For the meringue to hold its shape, the egg whites must be beaten until stiff peaks form.
INGREDIENTS METHOD
3 medium egg whites 1. Preheat oven to 120°C. Line baking trays with siliconised
parchment paper.
1
/2 tsp cream of tartar
2. Using an electric mixer with a whisk attachment, whisk
180 g castor sugar
egg whites at medium speed for about 30 seconds until frothy.
1
/2 tsp cornflour Add cream of tartar and beat for another 30 seconds. Add
4. Spoon meringue into a piping bag fitted with a star piping tip
to the touch.
Sugee Cookies
This cookie is unique due to its use of ghee instead of butter or oil.
It can be kept for months and will still retain its flavour.
INGREDIENTS METHOD
220 g plain (all-purpose) flour 1. Preheat oven to 160°C. Line and grease baking trays.
1
/2 tsp vanillin powder 2. Sift flour and vanillin powder together 3 times. Set aside.
125 g ghee 3. Using an electric mixer with a paddle attachment, beat ghee and
method. Work with your fingertips to rub flour into ghee until
Three-In-One Cookies
This cookie provides a bite with three different tastes: chewy dried fruits,
INGREDIENTS METHOD
280 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line baking trays with siliconised
parchment paper.
1 Tbsp unsweetened cocoa powder
2. Sift flour, cocoa powder, baking powder, bicarbonate of soda
3
/4 tsp baking powder
and salt together 3 times. Set aside.
3
/4 tsp bicarbonate of soda
3. Using an electric mixer with a paddle attachment, beat butter,
1
/2 tsp salt castor sugar and light brown sugar at medium speed for about
temperature 4. Add eggs one at a time and beat well after each addition.
Add vanilla extract, orange zest and orange juice and mix
100 g castor sugar
to incorporate.
150 g light brown sugar
5. Reduce mixer speed to low, add flour mixture gradually and
3 medium eggs
mix until well combined.
1
1 /2 tsp vanilla extract
6. Stir in melted chocolate, cashew nuts and dried blueberries.
1
/2 tsp grated orange zest
7. Refrigerate dough for 25 minutes. Roll dough into balls,
3
/4 Tbsp orange juice each about 10–15 g, and arrange slightly apart on prepared
baking trays.
160 g chocolate couverture buttons,
160 g cashew nuts, chopped 9. Leave cookies to cool completely on a wire rack. Store in an
white and dark chocolate chips. This cookie is crisp on the outside but chewy on the inside.
INGREDIENTS METHOD
400 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line baking trays with siliconised
parchment paper.
1 tsp salt
2. Sift flour, salt, baking powder and bicarbonate of soda
3
/4 tsp double-acting baking powder
together 3 times. Set aside.
1
/2 tsp bicarbonate of soda
3. Using an electric mixer with a paddle attachment, beat
200 g unsalted butter, at room butter, castor sugar and light brown sugar at medium-high
150 g castor sugar 4. Add eggs one at a time and beat for 20 seconds after
each addition.
200 g light brown sugar
golden brown.
that fans of macarons, like my nephews Songzhi and Songcheng, will try their hand at baking them with this recipe.
INGREDIENTS METHOD
1. Prepare macaron shells. Refrigerate egg whites for at least 8. Leave to sit for 1 hour 30 minutes, or until a film forms ov
Macaron shells 24 hours in a glass container covered with cling film. This the piped batter. Resting the piped batter is important as th
1
1 /2 (50 g) medium egg whites
dehydrates the egg white proteins so that they can be whipped will allow it to develop its distinctive “feet” after baking. In
65 g ground almonds more easily and have a drier consistency. However, you may hot weather, or if the batter is too runny, a film might not
bake macarons with fresh egg whites when you have mastered even after resting for 1 hour. On other occasions, it can dev
65 g icing sugar
how to bake macarons. quickly without any rest period. I find that resting the batt
1
/4 tsp cream of tartar for 1 hour 30 minutes lets the film form and great “feet” w
2. Line baking trays with siliconised parchment paper.
develop during baking.
50 g castor sugar
3. Sift ground almonds and icing sugar together 3 times.
9. Preheat oven to 150°C.
Orange food colouring, as desired
4. In a clean bowl and using an electric mixer with a whisk
10. Bake for 12–15 minutes. The macarons should be firm to t
Chocolate sour cream ganache attachment, whisk egg whites until foamy. Add cream of tartar
touch when they are done. When wiggled slightly, the mac
and whisk to incorporate. Add castor sugar gradually and
125 g chocolate couverture strong
should not be wobbly. Gently peel a macaron off the parch
whisk until stiff peaks form. Add orange food colouring and
bitter droplets
paper and it should peel off easily. If it sticks to the paper,
stir to incorporate.
30 g unsalted butter macarons a little longer at 2-minute intervals.
5. Using a rubber spatula, gently fold in almond mixture in
100 ml sour cream 11. Leave macarons to cool until they can be easily removed fro
3–4 additions. Try not to use a metal utensil for this step
the paper.
1 tsp vanilla extract and be gentle, or the macarons may not puff up as nicely as
they should. 12. Prepare chocolate ganache. Melt chocolate in a bowl over a
When baked well, 15. Refrigerate in an airtight container for 24 hours before
macarons should have a soft consuming. This will help the macaron to mature and abso
and chewy texture.
its flavours.
52
replaced with wholemeal flour. If using self-raising wholemeal flour, omit the baking powder.
INGREDIENTS METHOD
160 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays.
1
/2 tsp bicarbonate of soda 2. Sift flour, bicarbonate of soda, baking powder, salt, ground
1
/2 tsp ground cinnamon 4. Using a food processor, pulse rolled oats until fine. Add flour
75 g rolled oats butter and orange zest. Mix well. Add orange juice a teaspoon
roughly 9. Frost cookies as desired and let frosting set. Store between
Frosting to 4 days.
temperature
There is a strong nutty flavour in every bite and it goes well with a glass of warm milk.
INGREDIENTS METHOD
250 g plain (all-purpose) flour 1. Preheat oven to 180°C. Line and grease baking trays.
2 Tbsp cornflour 2. Sift plain flour, cornflour, baking powder and salt together
1 tsp rose water 5. Add flour mixture and mix to incorporate. Do not overbeat.
1 tsp vanilla extract 6. Stir in ground peanuts and combine to form a dough.
100 g peanuts, roasted and ground 7. Roll dough into a log and wrap with cling film or parchment
are golden.
NOTE
This cookie is suitable for
who cannot take eggs. The potato starch is important as it gives this cookie its crumbly texture.
INGREDIENTS METHOD
230 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays. Prepare a
1
/4 tsp salt 3. Whisk corn oil and almond essence together.
130 g ground almonds 4. Make a well in the centre of the flour mixture and add the oil
instead, roll out dough into desired thickness and cut shapes
up to 2 weeks.
58
refrigerating them overnight or toasting them in the oven for 3–4 minutes.
INGREDIENTS METHOD
300 g self-raising flour 1. Preheat oven to 160°C. Line and grease baking trays. Prepare a
180 g vegetable shortening shortening and sugar at medium speed for 3–4 minutes.
120 g castor sugar 4. Add vanilla extract and mix to incorporate. Add flour mixture
cookie cutter.
shaped dough.
up to 1 week.
60
of vitamins and essential minerals. Using aged Pu’er tea will result in a more aromatic flavouring for this cookie.
INGREDIENTS METHOD
160 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays.
60 g custard powder 2. Sift flour and custard powder together 3 times. Set aside.
3 Tbsp Pu’er tea leaves 3. Using a food processor, grind Pu’er Tea leaves and 1 Tbsp
flour mixture until fine. If tea leaves used are very fine, skip
90 g icing sugar
this step.
1 Tbsp rose water 5. Add corn oil, tea and rose water. Knead into a dough.
golden brown.
for up to 3 weeks.
Basic Techniques Weights and Measures
Quantities for this book are given in Metric and American (spoon and cup) measures.
Standard spoon and cup measurements used are: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml,
1 cup = 250 ml. All measures are level unless otherwise stated.
SIZE OF EGGS
I use either medium or large eggs in my recipes. As a guide, a medium egg LIQUID AND VOLUME MEASURES DRY MEASURES
weighs 60–65 g, while a large egg weighs 65–70 g. Imperial American Metric Imperial
Metric
1
5 ml /6 fl oz 1 teaspoon 30 grams 1 ounce
1
10 ml /3 fl oz 1 dessertspoon 45 grams 11/2 ounces
Dust the cookie mould with flour before packing dough into it. This keeps 1
60 ml 2 fl oz /4 cup (4 tablespoons) 70 grams 21/2 ounces
To remove the shaped dough, hold the cookie mould at an angle and
3
90 ml 3 fl oz /8 cup (6 tablespoons) 100 grams 31/2 ounces
close to the work surface. Gently tap the mould against a hard work surface
1
125 ml 4 fl oz /2 cup 110 grams 4 ounces
USING COOKIE CUTTERS 1 litre 32 fl oz (13/5 pints) 4 cups 1.5 kilograms 3 pounds, 41/2 ounce
Dip the cookie cutter in some flour before using it to cut shapes from the
1.25 litres 40 fl oz (2 pints) 5 cups 2 kilograms 4 pounds, 6 ounces
dough. This makes it easier for the cut dough to be removed from the cutter.
1.5 litres 48 fl oz (22/5 pints) 6 cups
1
Very slow 120 250 1 0.5 cm /4 inch
1
Slow 150 300 2 1 cm /2 inch
3
Moderately slow 160 325 3 1.5 cm /4 inch
in 2013.
of the Junior MasterChef Australia (Season 2) when they visited Singapore to do a cooking
demonstration at the Singapore Expo. Subsequently, Allan became a full-time culinary coach
and consultant. In 2017, Allan joined Chef ’s Secrets Cooking & Baking Resource Centre as a
partner. Allan continues to share his recipes and love for baking through the culinary workshops