Archive for the ‘biscuits/kuker’ Category

KBB #8: Bitter Chocolate Peppermint Biscuits

Sunday, November 30th, 2008


“I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.”
James Beard

I was a bit skeptical upon receiving this recipe from KBB. I am not entirely crazy about cookies. I am more like pies and cakes kind of person. What really turns me off about cookies is that they require to be cut up one by one; and, it does not help if you have a very small oven. For this recipe, I had to bake the cookies n four batches!

Anyway,instead of having an elaborate description of the baking process, I’ll just give my thoughts about this recipe in bullet points:

- I couldn’t find any peppermint flavoring. So, what I did was: I took 3 mentos (yes, that mentos), crushed them, and dissolved them in a small amount of water. I substituted both the flavoring and 2 tbs of water with the dissolved mentos. It worked wonderfully :)

-I only sandwiched two cookies, instead of three.

-I used the wrong kind of cream for the chocolate mixture. I used heavy cream. Next time, I should use a lighter one.

-I added one more cup of flour to give more consistency to the batter.

-As far as the taste goes, it tasted better than the store-bought cookies. But, I am not sure if I want to make them again.


Bitter Chocolate Peppermint Biscuits
serves: +-20
Source: Donna Hay for Canvas, NZ Herald.

185g butter, softened
1 cup caster sugar
1 egg
2 cups plain flour (I used 3 cups)
½ tsp baking powder
1 cup icing sugar
1 tsp peppermint flavoring
2 Tbs water
200g dark chocolate (70 per cent cocoa)
1 cup cream

Preheat the oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.

Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper and bake for 5-6 minutes or until golden. Allow to cool on trays.

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.

Sandwich three (I used 2) biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set.

Happy baking!


Bahasa Indonesia
Bitter Chocolate Peppermint Biscuits
Tingkat kesulitan: Sedang
Porsi: +-20 potong
Sumber: Donna Hay for Canvas, NZ Herald.

185g mentega, lunakkan (di suhu ruang)
1 cup gula kaster
1 btr telur
2 cups tepung terigu (Saya pakai 3 cups)
½ sdt baking powder
1 cup gula tepung
1 sdt peppermint flavouring
2 Tbs air
200 g dark chocolate (70 per cent cocoa)
1 cup krim

Panaskan oven, suhu 180C. Letakkan mentega dan gula di dalam mangkuk mixer dan kocok hingga ringan dan creamy, tambahkan telur dan kocok rata. Ayak tepung dan baking powder di atas adonan telur dan aduk hingga tercampur rata.

Uleni adonan dengan lembut supaya adonan tercampur rata. Gilas adonan di antara dua baking paper hingga tebalnya berukuran 2mm. Diamkan di kulkas selama 30 menit. Potong-potong persegi panjang dengan ukuran 36 x 7 x 5cm. Letakkan ke atas loyang biskuit yang dialasi baking paper dan panggang selama 5-6 menit atau hingga kecoklatan. Biarkan dingin di atas loyang tersebut..

Campur gula tepung, peppermint flavouring dan air, aduk hingga licin. Sisihkan. Campur coklat dan krim di atas panci dengan api kecil dan aduk hingga coklat leleh dan licin tercampur rata. Sisihkan.

Rapatkan tiga lembar (saya pakai 2) biskuit dengan peppermint icing. Ulangi dengan sisa bahan. Olesi rak tipis2 dengan margari/mentega dan letakkan di atas loyang. Letakkan biskuit di atas garpu, celupkan ke dalam adonan coklat, letakkan ke atas rak dan dinginkan di kulkas selama 2 jam atau hingga mengeras.



Something from the past: Kue Sapik / Crispy Sweet Rolls*

Sunday, September 14th, 2008


Every time Ramadhan comes, my mother would always tell me about how she longs for sweets and delicacies that her grandmother made (yes, that would be my great grandmother). She would add that it is a pity that she does not have the strength to make ‘em now nor she had the time to make ‘em earlier in her life. At the end, she always settles with the various butter cookies that my auntie makes. She barely touch ‘em though.

I miss my mom today. Well, it’s not really mom, or even mother. It is “ibu”. The very same word that was included in my first vocabularies ever. Even though, it was more like “eeboo or “buuuu” at that time.

In the spirit of Ramadhan and having to think about my mother for the most part of today, I remembered that I made one of her favorite cookies during my last visit. I saved the recipe and stashed the pictures somewhere in my computer. So, I am posting it now :) . It yields to lots and lots of rolls. rolls that filled up two tupperware containers. Of course, that means spending quite a long time in front of the fire with the cookie mold. For the first twenty minutes, it was cute. The rest, it was just tedious work! I understand now that we see more of the butter cookies that these old fashioned ones. Hail to the cookie cutter! Yeah!

My mother ate it like it was chips. She would eat it from breakfast, lunch, and dinner :) ).
So, Ibu, I am posting it for you. I pray and hope that God will bless you during Ramadhan and for the rest of your life. Amiin. Happy Ramadhan ibu!

Kue Sapik/Semprong ( original recipe by sedap-sekejap, modified by tisha )
Ingredients (Lihat ke bawah untuk bahasa Indonesia)
2 eggs
250 gr rice flour
150 gr sugar
425 cc coconut milk (semi-condensed)
1 tbs spekkoek (to your liking)
oil for greasing

Beat eggs with sugar until fluffy and whitish.
Add in flour and spekkoek.
Stir well
Heat the cookie mold over a low flame, grease with cooking oil. Put a tablespoon of the dough into the mold (depending on the size of your mold). Close the mold quickly.
Bake over a low flame on each side.
After the dough is golden brown, roll it right away.
Cool on a rack

2 butir telur
250 gram tepung beras
150 gram gula pasir
425 cc santan kental
1 sdm bumbu spekkoek (tergantung selera)
Minyak untuk mengoles

Kocok telur dan gula pasir hingga mengembang lalu masukkan tepung beras, santan, dan bumbu spekkoek.
Panaskan cetakan kue semprong. Olesi sedikit minyak dan tuang adonan. Bakar hingga cokelat dan matang. Selagi masih panas, segera gulung dan dinginkan.

*in some parts of Indonesia, it is also known as kue semprong

KBB: Cheese Biscuits

Tuesday, July 29th, 2008


Yang Tengah Fokus


Yang Tengah Diluar Fokus

Akhirnya ngumpulin tugas tepat waktu juga :D . Mumpung liburan, jadilah rajin nguplek di dapur. Biscuit ini sangat mudah sekali membuatnya. Sehingga saya tidak menemui kesulitan yang banyak untuk membuatnya. Tantangannya justru mencari bahan-bahannya. Maklumlah tinggal di daerah (baca: padang) keju edam saja hanya tersedia sekali setahun :D . Karena bingung mencari ceyenne pepper, akhirnya saya ganti saja dengan cabe giling halus –yang tentu saja seabrek-abrek banyaknya di padang–. Sempat deg-degan juga rasanya gimana. Alhamdulilah ternyata tidak mengubah rasa. Selamat dehhh :)


Cheddar cheese yang udah diparut :)



Semua bahan dikumpulkan


Ini loh cabe gilingnya. Hihihi!


Setelah dibulatkan


Digulingkan ke atas wijen


Di atas loyang


Selesai deh :)


Resep (sumber: KBB)

KBB#6: Cheese Biscuits

Bahasa Indonesia
Sumber: Vogue Australia: Wine and Food Cookbook.

225g keju tua parut
125g mentega
125g tepung terigu
cayenne pepper
biji wijen

Campur keju, mentega, tepung dan cayenne pepper bersama (remas) menggunakan ujung jari sampai tercampur rata dan adonan menyatu membentuk gumpalan. Siapkan loyang biskuit yang diolesi mentega. Bulatkan adonan kecil-kecil. Gulingkan beberapa bulatan ke biji wijen dan tekan-tekan di atas loyang dengan jarak yang agak lebar karena biskuit ini akan meleber saat dipanggang. (Kami—maksudnya tim dapurnya buku ini– menaburkan walnut ke atas biskuit dan ditekan-tekan sedikit ke atas biskuit, dan untuk penambahan warna yang kontras, kami juga menambahkan pistachio cincang). Panggang biskuit dalam oven yang sudah dipanasi terlebih dahulu dengan suhu 180C selama 15 menit. Simpan di dalam wadah kedap udara.
Tingkat Kesulitan: Mudah.

English Version
Source: Vogue Australia: Wine and Food Cookbook.

225g grated mature cheese
125g butter
125g flour
cayenne pepper to taste
sesame seeds

With finger tips, mix together cheese, butter, flour and cayenne pepper until mixture forms a mass. Butter a biscuit tray. Make small balls of the dough. Roll some in sesame seeds and press on tray, placing them fairly far apart as they will spread while cooking. (We have pressed walnuts on some of the biscuits and, for a colour contrast, some chopped pistachio nuts). Bake biscuits in pre-heated oven 180C for 15 minutes. Store in an airtight container.