Brownie Cookies (Raya)

Ingredients (A):

100g butter/margarine

350g dark chocolate compound

(B)

3 eggs (Grade A)

1 tsp vanilla essence

200g icing sugar

(C)

100g All Purpose flour

15g cocoa powder.

Directions:

1. In a large bowl, add the eggs and vanilla essence.  Mix well to combine.  Then, sieve in the icing sugar.  Continue to mix well till the icing sugar dissolves/combines.
2. Double-boil the ingredients (A) till all melted.  Pour the hot melted chocolate immediately into the egg mixture.  Be sure the melted chocolate is scorching to have wrinkles on the surface of the cookies.  Continue to mix to combine.
3. Next, sieve the ingredients (C) into the batter and mix well to combine.
4. Transfer the brownie batter to piping bags, trim the edge of the piping bag, and pipe it into the macaron baking tray.
5. Bake in the oven at 155-160 degrees C for 25 mins.

Chocolate Brownie Cookies

Cookie Crust

115g butter/margarine

40g fine sugar

140g brown sugar

1 egg

1/2 tsp vanilla essence

200g AP flour

1/2 tsp baking soda

Brownie

75g dark chocolate (Compound)

45g butter

1 egg

75g icing sugar

50g AP flour

17g cocoa powder

Directions:

1. Cookie Crust: Place the butter in a small saucepan and set it over medium-low heat.  Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10-15 seconds.  Continue to cook the butter, occasionally stir and scrap until the butter begins to take on color, about 10-15 mins.  Once the butter is golden brown, remove it from the heat.
2. Brownie: Pour the brown butter into the sugar in a medium mixing bowl and whisk until smooth. Add the egg and vanilla and stir to combine. Sieve in the dry ingredients and mix well. 
3. Put the cookie dough in the refrigerator to chill while filling the brownie.
4. Brownie: In a large bowl, add the eggs and vanilla essence.  Mix well to combine.  Then, sieve in the icing sugar.  Continue to mix well till the icing sugar dissolves/combines.
5. Double-boil the dark chocolate and butter till all melted.  Pour the melted chocolate immediately into the egg mixture to combine.
6. Next, sieve the ingredients into the batter and mix well to combine
7. Assembly: Evenly divide the cookie dough (22g each). Press the cookie dough in the middle of the dough to create a thin tart shell.
8. Divide the brownie batter evenly between the tart shells and sprinkle with chocolate chips on top. Bake in a preheated oven at 175 degrees C for 15-18 minutes. Remove from the oven and let the tarts cool in the muffin pan.

Snowball Cookies

Ingredients:

375g All Purpose Flour

125g icing sugar

200g Ghee

Coating

30g icing sugar

30g milk powder

Directions:

1. In a large bowl, mix the ghee and icing sugar to combine. Then, sieve in the flour and mix it into a soft dough. Let it rest for 15 minutes.
2. Use 1 teaspoon metric spoon to scoop the dough and roll it into a ball.  Arrange on the baking tray.
3. Bake the cookies in the preheat oven at 160 deg C for 15-20 mins.  Remove and let it cool completely.
4. Mix the coating ingredients in another bowl and coat the baked cookies with the coating.  Place the cookies in a mini paper cup and store them in the air-tight.