Cookies Recipes – Joey's Bake Shoppe

My Melody Rabbit Pineapple Tarts

Joey Foo — Sat, 12 Feb 2022 03:19:28 +0000

Ingredients

450g top flour
250g unsalted butter room temperature
60g caster sugar
15g custard powder
20g coffeemate
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
Pineapple paste
Gel food colors

Method
1. Preheat oven to 150 degrees(Unox 140). Sift flour, salt, custard powder and coffeemate together. Leave aside.

2. Cream unsalted butter and sugar till light and creamy, add in egg and vanilla extract and mix till combined,

3. Add in flour mixture and mix till a dough forms. Do not overmix. Separate dough into portions and mix in gel color. Wrap pineapple paste with dough and shape into desired shape. If you want to draw details onto dough, take some dough and mix with water and gel color(not too watery if not the color wont stay on)

4. Bake for 15(Unox 12) mins. I’m using my Unox Arianna can place on all racks. Cool completely before storing in airtight containers.

New Failproof Crunchy Butter Cookies Recipe(Non-Stick)

Joey Foo — Thu, 09 Dec 2021 09:56:10 +0000

Ingredients

225g Plain Flour(sifted)
115g Unsalted Butter(room temp)
75g Caster Sugar(can reduce another 10g if making icing cookies)
38g egg(just beat in a bowl and weigh out)
Pinch of salt
1 Teaspoon Vanilla Extract

Method:

1. Preheat oven @ 160 degrees.
In a bowl, using hand mixer/stand mixer beat the soften unsalted butter with caster sugar & salt till light yellow and fluffy.

2. Pour in beaten egg and mix till combined. Add in vanilla extract.

3. Mix in the sifted plain flour. Use a spatula to combine the ingredients together to form a dough.

4. Roll your dough into a silicone mat/baking paper, cut out shapes desired. Place on baking tray.

5. Bake 12-15 mins in preheated oven.
If u have fan forced oven, use fan mode.
For Rowenta Oven I use bottom heat fan mode, Unox only have fan mode. Can also use top and bottom heat but place ur tray at the centre of the oven.
Cool completely before storing in airtight container/sealer bag.
To make royal icing to decorate cookies see my Failproof Royal Icing Recipe.

*Different Ovens got different temperature, u need bake a few pcs to test ur oven heat. Different trays, baking paper, silicone mat, Teflon sheet also makes a difference to ur bakes, so try to know ur oven.

Shortcut Taiwan Spring Onion Nougat Crackers

Joey Foo — Sun, 30 May 2021 02:21:17 +0000

Recipe makes 32 pcs
Ingredients:

120g Marshmallows(1 cut into 4 smaller PCs if using mini ones no need cut)
40g Unsalted Butter
40g Milk Powder(I use Coffeemate)
50g Dried Cranberries (cut into small PCs, can use other dried fruits too)
Any flavor crackers u like, preferably salted ones

Method:
1. In a non-stick pan, melt the butter, once all melted, u can add in the marshmallows.

2. Once marshmallows melted and butter in infused together(but don’t overmix too long, the mixture must be still wet), u can slightly stir in milk powder and add in the dried cranberries.

3. Once the mixture is evenly mixed, while still hot, u can use a mini ice cream scoop(ard 1 tsp) to fill onto one cracker and slowly press another pc of cracker together.

4. Another method is to wait for mixture to cool down, but still warm(cos if totally cold the nougat can’t stick to the cracker), this way u can handle it without burning yourself. Pls wear food safe gloves to prevent sticking and pinch into one teaspoon size, roll into a ball and slightly flatten before placing onto cracker.

5. Once cooled store into airtight containers immediately or seal in sealer bags.
Can store for one month.

Bear Shaker Crunchy Butter Cookies

Joey Foo — Wed, 13 Jan 2021 17:00:40 +0000

Bear Shaker Crunchy Butter Cookies Recipe

240g Plain Flour
60g Corn Flour
113g Cold Unsalted Butter(cut into cubes)
85g Fine Sugar
1 egg
1/3 teaspoon salt
1/2 teaspoon vanilla extract
Fox candies

Optional 1 tablespoon strawberry powder

1. Preheat oven to 150 degrees

2. In a mixer, beat cold cubed butter, sugar, salt till pale yellow.

3. Add in egg and mix till well blended.

4. Sift plain flour and corn flour into wet mixture and mix till a dough forms.(u can add in food powder at this point)

5. Roll dough, u can use any cookie cutter, then use the wider side of a piping tip to cut out a window in the centre of the dough. Place 1/3 of the fox candy into the window, if ur cookie window is bigger, can add more candy. Don’t overfill candy if not can’t shake the sprinkles inside.

6. Bake in preheated oven for 15-17 mins, I’m using Rowenta 7868 bottom rack fan mode only. When baking is done, wait for candy window part to harden and remove from baking pan, just have to knock below the pan to release the cookies, if u used baking paper, cookies can be easily removed.

7. Fill sprinkles to the candy window, using melted chocolate chips as the glue to attach two cookies together. Remember both cookies candy window flat surface will always be facing down to create a space for the sprinkles.

Crunchy Nestum Gingerbread Cookies

Joey Foo — Thu, 24 Dec 2020 17:13:19 +0000

Revised Recipe for Nestum Gingerbread Cookies

(No Mixer Required!)

280g plain flour
50g Nestum Cereal
1 teaspoons ground ginger
3/4 teaspoon cinnamon powder
2 teaspoons baking soda
120g unsalted butter
80g soft brown sugar
1 egg
4 tablespoons honey/golden syrup(u can use it leftover Mooncake syrup also)

1. Preheat oven to 150 degrees, air fryer can be used too!

2. Sift plain flour, ground ginger, cinnamon and baking soda into a big bowl.
Stir in Nestum Cereal.

3. Cut butter into small pieces and using fingers, rub butter into dry mixture to form breadcrumbs texture.

4. Stir in the brown sugar.

5. Add the honey and egg. Use your hands to mix everything together, kneading together to form a soft, pliable, non sticky dough.

6. Roll onto non stick mat and cut out the shapes you would like using cookie cutters and place the cookies on a baking tray.
You can add sprinkles to bake together with the cookies too.

7. Bake in preheated oven for 12-15 mins or till evenly browned.
I’m using Rowenta 7868 lowest rack fan mode only.
Cool cookies and store in airtight containers/pack individually to give away!

Shortcut Crunchy Pandan Love Letters

Joey Foo — Wed, 08 Jan 2020 12:35:15 +0000

Ingredients

2 Eggs

60g Caster Sugar

90g Coconut Cream

55g Rice Flour

15g Tapioca Flour

1/4 teaspoon Salt

1/4 teaspoon Pandan Paste (I use Koepoe brand)

Method

1. Whisk Eggs and Sugar until frothy or bubbly to dissolve sugar. Stir in coconut cream and pandan paste.

2. Sift rice flour, tapioca flour and salt together.

3. Pour dry ingredients into the liquid mixture and mix till flour mixture combined.

4. Preheat ur love letter maker, pour the batter using a measuring cup with beak(so can control amount poured) I pour around centre half, so when u close the maker the batter will spread.

5. Once hissing sound stop or no steam coming out, can open and fold the love letter using chopsticks, I use the maker to flatten after folding so is nice and flat.

6. Cool before storing into airtight containers.

Melt In Mouth Nutella Hearts Tart

Joey Foo — Sat, 31 Mar 2018 01:43:25 +0000

Ingredients

220g top flour
125g salted butter room temperature
15g caster sugar
8g custard powder
10g coffeemate
1 egg
Nutella

Method
1. Preheat oven to 160 degrees. Sift top flour, custard powder and coffeemate together. Leave aside.

2. Cream salted butter and sugar till light and creamy, add in egg and mix till combined,

3. Add in flour mixture and mix till a dough forms. Do not overmix. Roll dough on a silicone mat, you can use the adjustable rolling pin to get even thickness of the dough. Use the hearts tart plunger, press down and lift and press again onto baking tray.
You can use ur finger to flatten the centre of the tart to enable the Nutella to set after cooling.

4. Using a cookie piping tip inserted into the piping bag, scoop in Nutella and pipe at the centre of the tart.

4. Bake for 15-18 mins. I’m using my Rowenta oven Fan Mode Bottom Heat Bottom Rack. Cool completely before storing in airtight containers.
* Pls note different oven different temperature and also dough thickness varies, if ur Nutella sticks after cooling, u can pop them back into the oven to bake for another 3-5 mins.

Eggless Thai Milk Tea Crunchy Melt In Mouth Sunflower Butter Cookies

Joey Foo — Sat, 24 Mar 2018 02:41:31 +0000

Ingredients

180g unsalted butter, soften at room temperature
80g Instant Thai Milk Tea Powder(available in Joey’s Bake Shoppe website or use other 3 in 1 coffee/tea)
30g Caster sugar
200g top flour
25g corn flour

Method
1. Pre-heat oven to 160 degrees.

2. Sieve top flour and corn flour together and set aside.

3. In another bowl, cream butter, thai milk tea powder and sugar till combined and creamy.

4. Pour in sifted flour mixture and mix till a dough forms.

5. Transfer dough into piping bag fitted with large cookie tip(both available in website), press out dough moving left right to form the design, press down and lift to release. Roll a small ball of dough and place at centre of sunflower.

6. Bake at 160 degrees for about 15 minutes. I used my Rowenta oven fan mode bottom heat at bottom rack. Different oven have different temperature, if your oven is has a higher tendency of getting burnt bakes, lower 10 – 20 degrees.

7. Leave to cool on wire rack before storing in an airtight container.

Green Pea Cookies

Joey Foo — Tue, 09 Jan 2018 15:58:35 +0000

Ingredients

260g Green pea powder
160g Icing sugar
½ tsp Salt
340g Self-raising flour
200 ml Vegetable oil (peanut oil taste better)
1 egg yolk + ½ tsp water for glazing

Method

1. Sift flour with the salt and sift in the icing sugar. Add in the green pea powder and mix all the ingredients thoroughly.

Add oil sparingly and slowly mix till the dough does not stick to the hands.

2. Let dough rest for 15 minutes, covered.

3. Roll dough into small balls (about 10-12g each) and arrange them on a parchment lined baking tray. Apply egg glaze. If you want to cut out into different shapes, roll dough evenly and cut out using cookie cutter.

4. Bake in a preheated oven at 180 degrees for 15 minutes. I used my Rowenta oven fan mode bottom heat at centre rack.

5. Allow cookies to cool on tray for about 10 minutes before removing them onto a wire rack to cool completely before storing into an airtight container.

Eggless Crunchy Milo/Horlicks Doggies Cookies

Joey Foo — Tue, 02 Jan 2018 11:39:52 +0000

Ingredients

180g unsalted butter, soften at room temperature
80g Horlicks/Milo
30g Caster sugar
200g top flour
25g corn flour
25g milk powder(I use coffeemate creamer)
Koko Krunch

Method
1. Pre-heat oven to 150 degrees.

2. Sieve top flour, corn flour and milk powder.

3. Cream butter, milo and sugar till combined and creamy.

4. Put in sifted flour mixture and mix till a dough forms.

5. Divide dough into 10g each. Put three chocolate chips into each piece of dough and roll into balls. Insert two pieces of Koko Krunch to form the ‘ears’, chocolate rice for the “eyes”, and a chocolate chip in the centre for the ‘nose’.

6. Bake at 150 degrees for about 15 minutes. I used my Rowenta oven fan mode bottom heat at bottom rack.

7. Leave to cool on wire rack before storing in an airtight container.