Semperit Resepi

250gm Margerine/ Butter

1 cup icing sugar/castor sugar/80 gram

1 Teaspoon vanilla essence

1 Egg yolk

1.5 Cup flour (tepung gandum)/300 gram

1 Cup custard flour

1 Cup corn flour/30 gram

Pinch of yellow coloring (optional)

Note : My recipe, I use 'blue Key tepung gandum'. In case you were using Cap Sauh or Red Rose flour,
add extra 1/4 to 1/2 cup flour. If the texture of the dough being very soft ( sticky), then the cookies
might melt half way while baking .

I used buttercup for this recipe.

Using spoon or spatula, beat the margarine/ butter together with icing sugar. Beat for about 5
minutes.

Note : Not necessary to use automated mixer for this step, just beat them using spatula will be fine.

Now , add in the egg yolk and vanilla essence. Beat them together with the butter mixture.

Then slowly start to add in the dry ingredients.

Begin with custard flour and give a stir (mix). Then add in the corn flour and mix it well too.

Continue to add tepung gandum gradually, give a stir, slowly add in the flour.

Note : Add in the flour (tepun gandun) batch by batch slowly, while mix them with spatula. Do not add
the flour all together at the same time.It will make the dough turn to be harder very fast. Always add in
the flour batch by batch by mixing them with spatula.
Knead the dough well. The rule is : the dough must be soft to make this cookies, so that it would be
easy to use our thumb to press the shapes out from the cookie mould. Always cover the dough with
a lid, to avoid it from getting dry or hard.

Note : If the dough becomes dry or hard, just add in 1/2 teaspoon of butter/ margarine and knead the
dough again for 1 minute. By doing this, the dough will turn to be soft again.
Use our thumb to press the dough out from the cookies mould to make this pretty shapes.
If the dough is soft enough, then the design will be good and easy to press using our thumb too.

Note : Let the unbaked cookies rest for about 30 minutes, then only start to bake it.
Bake with 150 Celcius, for abt 25 minutes (top and bottom heat). If the bottom of the cookies turn to
slightly brown then , its done. If the cookies been removed from oven too early, it might end up the
center part is not cooked well too. So watch out the timing closely while baking the 1st tray.

Note : Bake 150 celcius is a slow baking method. It will ensure the cookies texture and the taste will
last long for few months. I learned this technique, when I attended cookies/baking classes.
Kacang Biskut

Ingredient to make 60+pcs

200gm coarsed/roasted/granted peanuts (kacang kisar)/2 cup

200gm plain flour/1 cup
3/4 Cup icing sugar/1/2 cup
2 Tablespoon brown sugar (optional)
1/2 Teaspoon salt
140ml Corn Oil (or Mazola)/1/4 cup
1tsp baking powder

Decoration :
Egg yolk wash
Some roasted peanuts

Note : The dough have to be in soft texture. If it turn to be over soft or

very oil, just add few tablespoon flour and knead to get right
consistency.
Bought coarse peanut ( kacang kisar) from baking shop. Then, I grind it to fine
texture.

Tips : Before grind in food processor, mix 1 tablespoon of plain flour with
peanuts. This step will ensure that the peanut doesn't become sticky during
grinding step.
Add all the dry ingredients in the bowl first.
Then give a good mix all together.

Note : If you didn't add 2 tablespoon of brown sugar, then

you may add additional icing sugar to replace the brown
sugar qty.

Start to add in the corn oil slowly.

Add batch by batch, at the same time use spatula or fork to
mix them together.

Take note : If the dough become to soft or oily, just add in 1-

2 tablespoon flour.
Just ensure the dough is good enough to make the ball
shape later.
Make small ball shape (about 1/2 tablespoon size)
- Egg yolk to brush on top of the cookies
- Roasted peanut for deco purpose

Preheat the oven for 150celcius for 10minutes first.

-Kacang Biskut is ready to bake.

- Once the oven been preheated, we can

bake the coookies for 20-25minutes @ 150celcius heat.

( Or according to your oven required temperature)

Almond London Resepi

Bahan-bahan diperlukan:
 Vanilla essence
 250 gm butter
 9 oz / 2 1/2 cawan tepung gandum ( 250 gm )
 1 oz / 1/2 cawan nestum ( 50 gm ) ( di kisar halus )
 3 oz / 1 cawan tepung jagung ( 100 gm )
 4 oz / 1 cawan gula aising ( 100 gm )
 1 biji kuning telor
 Badam biji di panggang secukupnya
 Badam cincang untuk hiasan
 Coklat masakan secukupnya
 Mangkuk kertas/ paper cup - warna hitam yang paling sesuai
 Sedikit minyak jagung

Cara menyediakan dan memasak:

1. Pukul butter bersama gula hingga sebati. Kemudian masukkan kuning telor dan
pukul lagi sehingga rata.
2. Masukkan nestum, tepung jagung dan juga tepung gandum. Uli sehingga
menjadi doh yang lembut dan tak melekat di tangan.
3. Ambik sedikit doh, isi badam dan bentukan bujur atau bulat..mengikut citarasa
sendiri..
4. Bakar pada suhu 180'C selama 20 minit atau sehingga masak..sejukan.
5. Masak coklat masakan, masukkan sedikit minyak jagung ( minyak masak biasa
pun bolih ) anggaran 2 sudu makan..untuk mengilat kan coklat tu..kaedah double
boiler..( dalam periok bawah isi air letak tin atau apa2 untuk lapik bagi meletak
periok yang berisi coklat masakan tadi..)

6. Apabila coklat dah cair sepenuhnya celupkan biskut sebiji - biji.

7. Isi dalam paper cup dan tabur badam cincang.

8. Biarkan coklat membeku dahulu pada suhu bilik kemudian masukkan kedalam
bekas kedap udara..siap
Marble Cake with Milk and Chocolate

Ingredients :

250gm Butter
220gm castor sugar
5 eggs Grade B (4eggs if Grade A)
1 Tablespoon ovallate
1 Teaspoon vanilla essence
2 Tablespoon condense milk/ milk powder
--------------------------------------------------------

240gm Tepung Gandum (all purpose flour)

1 Teaspoon baking powder

----------------------------------------------
2 Tablespoon cocoa powder
1/4Cup hot water ( or littte more)
-----------------------------------------------

Baking tray, circle or square : 8inch"

Note : Milk powder or susu pekat is an option to use.

- Beat butter and castor sugar with high speed for about 5-8minute. Until it become fluffy.

- Then add in egg, one by one.

Beat while adding the egg. Beat until the egg mixed well in the batter (about 3-4 minutes)
- Then add in the ovalate and vanilla essence.
Use medium speed and mix the battter until all the ingredient mixed evenly.

-Then add in the milk powder or susu pekat as preferred. Mix it well using the mixer.

- The slowy add in the flour (with baking powder).

- Use low speed then mix the flour into the wet batter.
- Once done, seperate the cake batter (adunan) for 2 portion.
(divide the qty of each portion as you prefer). I took half to make it as choclate portion, cause kids like more
choclate texture in the cake.

Note : Sift the flour and baking powder (Ayakkan tepung dan baking powder), before add in into batter.
In a small bowl, mix the coco powder with about 1/4 cups hot water ( have to be hot water).
Add little extra hot water if needed to make the choclate paste.

Then, add it into 1 of the portion that we divide earlier. Mix it well and evenly.
The 2 portion of the batter (adunan kek)

One with normal butter and

another one with cocoa powder mixture.
Apply some butter into the baking pan.
Place the parchement paper (kertas minyak) on the bottom of the pan.
Pour in one large scoop of the butter batter first.
Then continue with choclate layer.
Do the layering until we finish the cake batter.

Note : The cake batter (adunnan) might look a bit thick. Its fine. Aftr the each layer, use spatula to
gently spread the batter evenly.
The layering for marble cake is ready.

Tips : Tap the cake pan 3 times ( hentakkan atas meja), to release the air buble from the cake.

Preheat the oven to 160celcius first.

Adjust the temperature to 170celcius.
Then start to bake the cake for 40-45minutes.

I reduce the temperature to 160celcius at last 10minutes.

( to avoid the top part get burned).
Check with a thin stick, if it's come out clean, then the cake is done,