Peanut Cookies

Makes about 70 - 80

Ingredients
Grounded peanut - 300g (You can buy the grounded peanut from Fairprice)
Castor sugar - 150g
Plain Flour - 250g
Vegetable oil (I used Canola oil) - 200ml (use only enough to hold the dough together)
Salt - 1/4 teaspoon
Peanuts / Cashew nuts (halved) - a handful
Egg Yolk for glazing - 1

Method
- Preheat oven to 200 degree celsius.
- Sift the flour and sugar, add salt and mix well.
- Add the peanut powder and mix.
- Drizzle half of the oil into the flour mixture, using your hands, knead into a dough till the sugar has melted. Do not pour all the oil in at one time. If the dough breaks easily, add in more oil. Try rolling a small piece of the dough into a ball and if it doesn't fall apart, the dough is ready.
- Scoop a teaspoon of the dough, roll into small balls and place them on the baking tray with baking paper.
- Place half a peanut / cashew nut on the top, pressed it in gently, glaze and put in the oven.
- Bake for 17-18mins.

Molten Chocolate Love

Jas, my colleague, got me a set of ramekins for Christmas (how thoughtful!) and she suggested I try this recipe she saw on youtube. Thanks Jas! 


Makes about 4

Ingredients

Large eggs - 2

Large egg yolks - 2

Butter - 5 tablespoons

Sugar - 3 tablespoons

Premium dark chocolate - 3.5oz (standard bar)

Plain flour - 3 tablespoons
Cocoa powder - 4 teaspoons

Vanilla essence - a few drops

Salt - a pinch
Icing sugar - for dusting

Vanilla ice cream

Method

- Generously grease ramekins with butter. 

- Whisk the eggs with sugar till pale and fluffy.

- Melt the chocolate and butter over indirect heat.

- Combine the chocolate mixture with the egg mixture.

- Sieve cocoa powder and mix.

- Sieve flour and mix.

- Add in salt and vanilla essence and mix well.

- Pour batter into the ramekins and leave them onto a baking / casserole dish.

- Cover with cling wrap and chill it in the fridge for 30mins.

- Preheat oven to 220 degree C.

- Pour tap water into baking dish till it's about half full. 

- Bake for 12-15 mins.

- Leave the ramekins to cool (out of the baking dish) for about 10 mins before removing.
- Serving suggestion: use a sieve to dust icing sugar over the cake. Serve with scoop of vanilla ice cream and berries at the side. 

Source: http://www.youtube.com/watch?v=WGgwdacErks