Sambal Pork Floss Cookies

Thank you Zoe for sharing this awesome Melt-in-your-mouth Pork Floss Cookies.  To add spiciness to the cookies,  I blended some sambal dried shrimps (or nyonya hae bee hiam) together with the pork floss, and boy, it lends so much flavour to these spicy, sweet, savoury and aromatic cookies and they are so addictive too.  

Blended mixture of sambal dried shrimps and pork floss

Ingredients:

100g unsalted butter, softened

20g icing sugar, sifted

60g plain flour

60g cornflour

1/4 tsp sea salt

1/8 tsp baking powder

1 tbsp toasted white sesame seeds

30g blended meat floss + sambal dried shrimp

Glaze:

1 egg, lightly beaten

sesame seeds to sprinkle 

• Preheat oven to 170°C (fan-forced).  Line baking trays with baking paper.
• With an electric mixer, cream butter and icing sugar until light and fluffy. 
• Sift flour, corn flour, salt and baking powder into the butter mixture.  Mix well.
• Fold in roasted sesame seeds and meat floss mixture and mix to form a soft dough. Put the dough into a plastic bag and chill in the fridge for at least 30 minutes or until firm enough to handle.
• Use a lightly floured rolling pin, roll dough on a floured surface to about 1 cm thick.  Cut out your desired shape with a cookie cutter.  
• Place cookies onto the prepared tray.  
• Glace the cookies with egg wash and sprinkle some sesame seeds on top.  
• Bake for about 10 minutes or until cookies are golden brown.  (Please note that baking time can varies depending on the thickness and size of the cookies, so keep a close watch on the cookies).
• Cool cookies on a wire rack and then store in an airtight container once completely cooled.

Peanut Cookies

Ingredients: (Yields 79 cookies)

180g butter, softened
60g icing sugar, sifted
1/4 tsp salt
180g plain flour
20g corn flour
200g finely ground roasted peanuts

Glazing:  1 egg, beaten

• Sift plain flour and corn flour together.  Set aside.
• Cream butter, icing sugar and salt until light and fluffy.
• Mix in flours and ground peanut to achieve a soft dough.  Put dough into a plastic bag and refrigerate for 30 minutes.
• Scoop out portions of dough (8g each) and roll into balls and place them onto a lined baking tray.  Then with the end of a straw press lightly onto the cookie to form the indentation. Glaze the cookies with beaten egg.
• Bake cookies in a preheated oven at 180°C (or 160°C fan-forced) for about 20 minutes or until golden brown.

Peach-Blueberry-Coconut Cake

Ingredients:
180g butter, softened
150g caster sugar
250g self-raising flour
pinch of salt
4 eggs
1 tsp vanilla extract 
1/2 cup grated coconut (fresh or frozen)                 
50 ml sour cream 
50 ml fresh milk

1 peach, remove stone and sliced 
a handful of blueberries 
slivered almonds or almond flakes

 Note:  If you are using desiccated coconut, add extra 50 ml sour cream or milk
           You can replaced peach with nectarines or pears or strawberries.

• Preheat oven to 170°C.  Grease a 20cm round pan and line the base with baking paper.
• Sift flour together with salt.  Set aside.
• Combine sour cream and milk in a jug.  Set aside.
• If you are using frozen grated coconut, defrost it and set aside.
• Beat butter with an electric mixer for about a minute and gradually add in sugar.  Beat until light and fluffy.
• Add in eggs, one at a time, beating until just combined between additions. Then add in vanilla extract.
• Fold in flour and grated coconut, alternately with sour cream and milk mixture,  beginning and ending with flour.  
• Pour batter into the prepared pan.  Gently place fruits on the batter and scatter slivered almonds over.
• Bake for about 1 hour or until a wooden skewer comes out clean when inserted into the centre of the cake. (I baked mine for about 1 hr 15 min)
• Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.