Amul Buttery Suji Cake

Recipe                             
Amul Salted Butter              500g                                
Toasted Suji (Semolina)       100g
Milk Powder                        2 tbsp
Icing Sugar                         100g     
Caster Sugar                      200g           
Whole Eggs                       450g
UHT Fullcream Milk              40g
All Purpose Flour                 375g
Baking Powder                    1 tsp

Method:
1. Beat butter, toasted suji and milk powder until light and fluffy, add icing sugar and castor sugar. Mix well
2. Add egg and milk (one at a time, creaming well after each addition)
3. Finally fold in sieved flour and baking powder until well combined
4. Pour cake mixture into a greased and lined 22cm/9’’inch square baking tin or loaf cake tin.
5. Bake in a pre-heated oven at 180ºC for about 40-45 minutes until cooked and golden brown.
 

Classic Cranberries Oatmeal Cookies

Recipe

Amul Salted Butter                         100g
Amul Unsalted Butter                     100g
Brown Sugar                                  160g
Egg                                       1 medium size
Vanilla Essence                             ¼ tsp
All-Purpose Flour                            220g
Baking Soduim                              ½ tsp
Crushed Corn Flakes                        80g
Quiker Oats                                   100g
Ocean Spray Dried Cranberries        100g
       
Method:
1. Preheat oven to 175°C.
2. Beat butter and sugar at medium speed until creamy and light
3. Add egg and vanilla essence, continue beating until well blended. Fold in  sieved flour with baking powder. Add crushed cornflakes, oats and dried cranberries. Mix well.    
4. Shape dough into 1-inch balls. Place them 2 inches apart onto ungreased cookies sheets. Flatten each cookie with fork.
5. Bake for 10-12 minutes at 175ºC or until golden brown.

Coconut Chip Butter Cookies

Amul Salted Butter                  200g
Amul Unsalted Butter              100g
Brown Sugar                             80g
Icing Sugar                               60g
Egg                                  1 Medium Size
All Purpose Flour                     300g
Milk Powder                            3 tbsp
Toasted Desicated Coconut      125g
Baking Sodium Bicarbonate      ½ tsp
Chocolate Chips for topping       150gm

Method:
1. Beat butter and sugar until light and fluffy.
2. Add egg and mix until well blended.
3. Fold in sieved flour, baking powder, milk powder and dessicated coconut. Mix well. 
4. Drop teaspoonfuls of the mixture, placed about 3cm apart to allow for spreading onto prepared trays. Place a few pieces of chocolate chips in the centre.  
5. Bake in preheated 175°C for 15 minutes or until lightly brown. Cool on the tray for a minute before transferring onto wire racks to cool completely.

All recipes courtesy of ACY Master Pastry William Tan