chronicles of young

Foreword: No recipe shared here! (Initially the title of this post was something like Maiden Vegan but nevermind) It didn't go well. The dough was so resistant to coming together to form what it should be- nice cookie dough that I can place nicely on the baking tray without them close to disintegrating into its components. Why is a knife there? Cos the smart me decided that it was impossible to 'drop teaspoonfuls of dough' like what the recipe called for, so I gave it cold treatment in the fridge and cut the dough to tame it. As usual, the plus side was that no matter how weird the baked dough/batter comes out, the uncooked dough usually tastes nice. Coconut-oat-sugar crumbs. Free of raw eggs too. It wasn't too bad. Right? This batch is the crunchy batch cos I wanted to find out what will happen if I baked it for 5 minutes longer. A lot, I realised. This is the better one. Both crunch and chew in the cookie. 

Sorry for the clutter, I'm a messy baker Maybe I should start a Dad and Me series. Its his hand in the photo here, one of the many trays we baked together.(Best Bakemate!) lemon cookies These cookies are special, because for some reason, I make them only during Chinese New Year.  orderly almond ones  Or perhaps I know the reason. The sheer amount of butter needed when one looks at the recipe is enough to let you have second thoughts about baking these often. Also, they go really fast. Once you pop one in your mouth, dang, you're so going to keep on eating. (Sorry, the measurements are in weight cos I just can't change it to cups) The recipes are from my baking instructor when I went for a course in a community club, with some changes Lemon cookies 270g unsalted butter, softened 90g icing sugar 270g AP flour 60g custard powder 1 teaspoon lemon oil 1 teaspoon vanilla essence Preheat oven to 180 degrees C. Sift flour and custard powder toget...

Now that's a pretty long name right? Just wanted to get everything I love about these cookies into the heading. These cookies are fabulous! Just the right subtle taste of cinnamon, chock full of oatmeal (what it should be, unlike store-bought ones), and just enough raisins in each cookie. Ahh.. The best cookies I've ever made. Seriously. (Mebbe cos I'm not quite a good baker.) Adapted from Baking Basics and Beyond and Baked Chewy-Cinnamon-Oatmeal-Raisin Cookies Makes approx. 90 (forgive me, I ate quite alot of dough) 2 cups packed brown sugar 1 cup butter, softened 1 teaspoon vanilla 3 1/2 cups rolled oats 1/2 teaspoon ground nutmeg 2 teaspoons ground cinnamon 1 3/4 cups AP flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup buttermilk * 1 scant cup raisins In a large bowl, whisk flour, baking soda, cinnamon, nutmeg and salt together. Set aside. Beat butter and sugar until smooth and creamy, then add in buttermilk and vanilla. Add flour in two...