Kukis Hias ala Ginger Bread
Source : kursus SugarCraft di CraftMania
Bahan kukis :

Campur dan ayak bersama :

300 gr terigu protein rendah (kunci) +15 gr maizena

1 ? sdm coklat bubuk
3 sdt bumbu lapis / spekoek
? sdt baking powder
? sdt soda kue
? sdt garam

100 gr margarin + 30 gr mentega (bisa 1:1?nne)

140 gr gula palem
20 gr gula halus

2sdm madu (penting sebagai pengikat, ga bisa dihilangkan?nne)
1 butir telur + 1 merah telur, kocok dengan garpu
1 bh jeruk lemon, parut kulitnya
1 sdm air jeruk lemon

Bahan icing sugar (kocok sampe kental, beri pewarna) :
200 gr gula halus
2 sdm air jeruk lemon (boleh diganti dengan air jeruk nipis?nne)
1 butir putih telur

Cara membuat :

kocok mentega sampai pucat, masukkan gula palem sedikit demi sedikit sambil terus dikocok. Tuang madu, kocok lagi, masukkan telur, kulit jeruk dan air jeruk berturut-turut, kocok lagi sebentar.

Masukkan campuran tepung yang sudah diayak sedikit sedikit, aduk sampai rata.
Bagi adonan menjadi 2 bagian, simpan di kulkas selama 1-2 jam sampai keras.
Gilas (gunakan plastik sebagai cover adonan, agar tidak lengket ditangan dan hasil jadi lebih rapi?nne) dan cetak (loyang tidak perlu dioles mentega?nne). Panggang dengan oven (api sedang), hias dengan icing sugar.

Panggang sebentar lagi kukis yang sudah dihias, untuk mematangkan putih telur.

Chocolate Sugar Cookies [maisya]
recipe taken from http://www.joyofbaking.com/ChocolateSugarCookie.html

2 3/4 cups (385 grams) all purpose flour
3/4 cup (75 grams) unsweetened Dutch processed cocoa powder
1/2 teaspoon salt
1 teaspoon (4 grams) baking powder
1 cup (227 grams) unsalted butter, room temperature
1 3/4 cups (350 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

For Chocolate Sugar Cookies:
In a large bowl whisk together the flour, cocoa powder, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 10  - 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure that the frosting on the cookies dries completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 – 4 inch (10 cm) cookies.

For Royal Icing with Egg Whites:
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Mix in food coloring, if desired. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

*royal icing tu dapat baaanyak so utk satu adunan cookies tu guna separuh resepi royal icing pun dah cukup.
*lepas dah hias dengan royal icing tu maisya bakar semula guna api atas shj suhu 100 C selama lebih kurang 10 minit( letak di middle rack ye )..saja nak percepatkan proses pengeringan dan jugak sebab royal icing tu guna raw egg kan so rasa selamat le sikit lepas bakar semula tu.

Sumber cari.com.my

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CLASSIC BUTTER COOKIES MAN/MEM…Sumber ida isk

Bahannya :-
370 grm tepung gandum
1sudu teh baking powder
1biji telur
150 gula halus
150 butter – suhu bilik
sedikit esen vanila

carannya
pukul butter hingga jadi krim ,masukkan gula hingga jadi putih
masukkan telur + esen vanila – pukul hingga sebati
masukkan tepung yang telah diayak dengan baking powder dulu -
kacau ngan spatula sehingga rata
masukkan adunan dlm plastik dan simpan dlm peti ais selama 1 jam
keluarkan dari peti ais , terap adunan atas plastik canai tebal 1 cm dengan
cookies cutter,bakar 180 = 20/25 minit

note : mcm biasa lee letak royal icing [butter + gula + perwarna ikut suka]
lepas tu letak dlm plastik dan wat lubang kecik ajee so wat lee art sikit ya
sebab lum ada nozel yang canggih manggih tu… lagi pun jimat guna plastik aje
Acuan nie memang untuk cookies krismaskan tapi kita tibai ajee

anak dara pun bukan main suka dpt wat cookies dan wat deco tudan esoknya bawak satu balang gie sekolah kempennnnn