We used to baked cookies more often when we were back home and when we were in the States. Things get tricky here when you have to figure out which is which and what is what, even for the most basic baking ingredient. It is like having a completely different metric system.
Take for instant, instead of plain flour, self raising flour or cake flour, the flour is given a TYPE number which creates the whole confusion. NO NAME or whatsoever, just a NUMBER. Who on earth will know what this number stands for, unless I am born and breed in this country, or maybe if I was born a french farmer’s daughter.
I finally got it figured out after reading David Lebovitz’s blog. And with my new old handheld mixer that I managed to squeeze inside my 20 kg baggage during my recent trip back to Singapore, we can now bake our own cookies, without breaking my arm, creaming the butter. They do sell handheld mixer here, but they cost me more than 20 EUR when I got mine at USD 5 !
We baked some museli cookies the other day and they tasted sooo good, maybe because we were deprived for too long, we finished up the box within 2 days and thus we are baking it again this morning. Malcolm can’t wait. He is helping to get things ready in the kitchen while I type this!
If you are interested in getting your hands dirty, here is the recipe. ENJOY !
1 teaspoon vanilla essence
1/2 cup castor sugar
3/4 cup plain raising flour (I used TYPE 55 from Monoprix)
1 1/2 cup museli
1/2 teaspoon baking soda
1. cream butter, essence, sugar and egg until light and fluffy
2. mix in flour and baking soda
3. stir in museli
4. roll mixture into a ball. Place on greased cookie sheet
5. repeat, allowing abt 4 cm between crisps
6. bake in 375 F oven for abt 15 minutes or until lightly browned