C is for Cookie!

I am not a cookie fan. Never have, never been. But my mother in law loves cookies. Especially any type I baked for her. Because she knows I take into consideration about her eating habits and tries to create cookies that she could eat now as she has become a vegetarian.

My mom also loves cookies. But she loves anything that is made with SCS Butter. My sister only likes crunchy cookies. In fact, come to think of it, my whole clan loves cookies. Anything that is buttery and crunchy and fresh.

So lately, with spare time at home, I have been playing with ingredients, revising old recipes I had and improvising it. And came out with these.

I made a batch for tea after my sugarpaste modelling class last weekend. My students raved about it and begged me for the recipe. So here it is, a cookie for vegetarians too. No egg, no butter.

Dates Cookies
Recipe by Gina Choong


Ingredients
150g plain flour
100g corn starch
70g Margarine
50ml Corn oil
80g icing sugar
Dried dates, seeded, sliced

Method
1. Mix margarine, sunflower oil together in a mixing bowl.
2. Add sifted flour and icing sugar and fold in gently to a smooth dough
3. Use a spoon or cookie scoop to scoop the dough and place on baking tray.
4. Add a piece of sliced dates on top of the dough.
5. Bake in pre-heated 180C oven for 15 to 20 minutes. Remove to cool on wire rack before storing in airtight containers.

Lemon Scented Melting Moments
Recipe by Gina Choong



Ingredients
150g plain flour
100g corn starch
70g Margarine
50ml sunflower oil
1 tbsp lemon oil
80g icing sugar
zest from 2 lemons

Method
1. Mix margarine, sunflower oil together in a mixing bowl.
2. Add sifted flour, lemon oil, lemon zest, icing sugar and fold in gently to a smooth dough
3. Use a spoon or cookie scoop to scoop the dough and place on baking tray.
4. Add a piece of sliced dates on top of the dough.
5. Bake in pre-heated 180C oven for 15 to 20 minutes. Remove to cool on wire rack before storing in airtight containers.

Enjoy!