Wednesday, July 10, 2013
Sunday, June 30, 2013
Koleksi Resepi Biskut Dari Facebook
KOLEKSI RESEPI BISKUT DARI FACEBOOK
HARI RAYA COOKIES
Tart Nenas Bunga Tulip
Bahan-bahan:
250 gram butter
3 sb gula caster
1 biji telur kuning
1 camca teh esen vanilla
3 camca besar tepung jagung/kastard
3 camca besar susu tepung
3 cwn tepung gandum/superfine
*Inti nenas secukupnya.
Cara-cara:
- campurkan butter, gula, telur kuning dan esen vanilla...pukul hingga kembang.
- kemudian masukkan tepung jagung/kastard, susu tepung dan tepung gandum sedikit2.....sambil uli hingga jd doh.
- setelah itu perap doh sekejap utk sebatikan bahan2 td....barulah dicanai mengikut bentuk yg disukai.
-Isi inti nenas pd bahagian tgh kemudian cantumkan kiri dan kanan pd bwh nya...... guna acuan tart nyonya dan tampuk hijau tu gentel2 kemudian picit dan cantum pd bahagian bawah bunga tu.
- bakar dgn suhu 170 darjah celcius selama 15-20 minit.
Bahan-bahan:
250 gram butter
3 sb gula caster
1 biji telur kuning
1 camca teh esen vanilla
3 camca besar tepung jagung/kastard
3 camca besar susu tepung
3 cwn tepung gandum/superfine
*Inti nenas secukupnya.
Cara-cara:
- campurkan butter, gula, telur kuning dan esen vanilla...pukul hingga kembang.
- kemudian masukkan tepung jagung/kastard, susu tepung dan tepung gandum sedikit2.....sambil uli hingga jd doh.
- setelah itu perap doh sekejap utk sebatikan bahan2 td....barulah dicanai mengikut bentuk yg disukai.
-Isi inti nenas pd bahagian tgh kemudian cantumkan kiri dan kanan pd bwh nya...... guna acuan tart nyonya dan tampuk hijau tu gentel2 kemudian picit dan cantum pd bahagian bawah bunga tu.
- bakar dgn suhu 170 darjah celcius selama 15-20 minit.
Wednesday, June 5, 2013
BISKUT SAMPRIT COKLAT
BISKUT SAMPRIT COKLAT
Bahan-bahannya:
310 gm buttercup
110 gm gula icing
1 sudu teh esen vanila
1 biji kuning telur
1 bungkus tepung kastad cap bunga merah (300 gm)
110 gm tepung gandum di goreng @ sangai sekejap (ayak n timbang)
6 sudu besar tepung jagung
3 sudu makan serbuk koko
1 sudu teh paste kopi
jelly tip secukupnyer....
cara2 nya:
1. Ayak semua tepung, koko n ketepikan...
2. Butter, gula,telur, esen n paste kopi gaul sebati tak payah kembang....
3. Masukkan tepung uli sehingga sebati ..
4. Masukkan kedalam acuan ulat bulu tekan mengikut corak yg dikehendaki....
5. Bakar pada suhu 180 darjah selama 15-20 minit @ bila tgk bahagian bawah kuih tu mcm garing boleh angkat....
310 gm buttercup
110 gm gula icing
1 sudu teh esen vanila
1 biji kuning telur
1 bungkus tepung kastad cap bunga merah (300 gm)
110 gm tepung gandum di goreng @ sangai sekejap (ayak n timbang)
6 sudu besar tepung jagung
3 sudu makan serbuk koko
1 sudu teh paste kopi
jelly tip secukupnyer....
cara2 nya:
1. Ayak semua tepung, koko n ketepikan...
2. Butter, gula,telur, esen n paste kopi gaul sebati tak payah kembang....
3. Masukkan tepung uli sehingga sebati ..
4. Masukkan kedalam acuan ulat bulu tekan mengikut corak yg dikehendaki....
5. Bakar pada suhu 180 darjah selama 15-20 minit @ bila tgk bahagian bawah kuih tu mcm garing boleh angkat....
NO-BAKE PEANUT BUTTER BUTTERSCOTCH CRISP COOKIES
yield: 4 dozen cookies prep time: 20 minutes cook time: 1 hour total time: 1 hour 20 minutes
INGREDIENTS:
1¾ cups peanut butter (creamy or chunky, natural or regular)
12 ounces butterscotch chips
1 cup white chocolate chips
1 cup chopped salted peanuts
3 cups Rice Krispies cereal
DIRECTIONS:
1. Line two baking sheets with parchment paper; set aside.
2. In a medium saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.
3. Stir in the peanuts and Rice Krispies cereal. Drop mounds (about 2 tablespoons each) onto the parchment-lined baking sheets. (You could also use a medium-size cookie scoop.) Chill until set, about 1 hour. Store in an airtight container at room temperature or in the refrigerator.
yield: 4 dozen cookies prep time: 20 minutes cook time: 1 hour total time: 1 hour 20 minutes
INGREDIENTS:
1¾ cups peanut butter (creamy or chunky, natural or regular)
12 ounces butterscotch chips
1 cup white chocolate chips
1 cup chopped salted peanuts
3 cups Rice Krispies cereal
DIRECTIONS:
1. Line two baking sheets with parchment paper; set aside.
2. In a medium saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.
3. Stir in the peanuts and Rice Krispies cereal. Drop mounds (about 2 tablespoons each) onto the parchment-lined baking sheets. (You could also use a medium-size cookie scoop.) Chill until set, about 1 hour. Store in an airtight container at room temperature or in the refrigerator.
Sunday, May 26, 2013
Saturday, May 25, 2013
Friday, May 24, 2013
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