The first day of the Lunar New Year will arrive in four days time. This year I have very little time to bake up a storm of chinese new year goodies like I did last year as my new dry kitchen has just completed renovation last week. I have wanted to make the all time favourite melt-in-the-mouth pineapple tarts but I do not have much time. I have chosen a simple cookie recipe to bake for my family. This cookie is a Famous Amos copycat.
Who doesn't love a Famous Amos cookie? The aroma of the freshly baked cookies is so irresistible that I will always turn to take a look at the small round cookies whenever I walk past their stores. It has been my favourite cookie since childhood. In my younger days, I patronized often at their store located in Specialist Shopping Centre (this building had since been demolished and replaced by 313 Somerset building) as it was walking distance from my home then.
As we grow older, we tends to be more health conscious and avoid taking too sweet stuffs. The store bought cookies are way too sweet for me now and I am glad that I can replicate it at home. Here's the recipe which a friend has shared with me some time ago but I have reduced the amount of sugar used. Hope you will like it and bake it for your teatime to go along with your cup of tea or coffee.
'Famous Amos' Almond and Chocolate Chip Cookie
Ingredients : (makes about 65 cookies)
150g unsalted butter, softened (butter must not be too soft, it is ready for use when you can make a slight impression with your finger
100g castor sugar
40g brown sugar
1/2 tsp salt
1/2 tsp salt
1 egg (about 50g)
1 tsp pure vanilla paste
220g plain flour
1/2 tsp baking soda
150g Hershey's mini chocolate chips
100g almond chips
150克 牛油, 室温软化 (奶油不能回溫到太軟, 用手指按压有微微的痕迹就可以了)
150克 Hershey's 巧克力粒豆
1. Roast the almond chips in the oven, using 150 degrees celcius (traditional function for brandt oven) for about 12 mins until slightly brown.)
2. Mix ingredients A using an electric mixer until fluffy before adding ingredients B in gradually and mix well. (I use KitchenAid speed 3 then reduce to speed 2 when adding in ingredient B)
3. Sift ingredients C, use a spatula to fold it into the mixture till combined.
4. Add in ingredients D.
5. Use 2 teaspoons to scoop a small amount of dough onto the baking tray laid with baking paper. Space out evenly.
6. Bake in preheated oven at 150 degrees top/bottom heat with fan (traditional pulsed function for brandt oven) for 12~15 mins.
Photos are personally taken by baking taitai with an iphone, sometimes with just one hand while working with the other.
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
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