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Cookies

Category: Cookies

Prosperity Pineapple Tart

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Ingredients:

Vanilla
Mauri Classic Cookies Mix 500g
Unsalted Butter250g
Egg Yolk40g
Corn Starch 100g

Chocolate
Mauri Classic Chocolate Cookies Mix500g
Unsalted Butter250g
Egg Yolk40g
Corn Starch 100g

Pandan
Mauri Classic Cookies Mix500g
Unsalted Butter250g
Egg Yolk40g
Corn Starch 100g
Pandan Coconut Kularome 18g
Green Colour 5 Drops

Sakura
Mauri Classic Cookies Mix500g
Unsalted Butter250g
Egg Yolk40g
Corn Starch 100g
Sakura Kularome 18g
Pink Colour 5 Drops

 

Baking Step:

  1. Using paddle, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min.
  3. Measure out 35g cookie dough and 15g pineapple filling.
  4. Wipe cookie dough over pineapple filling and shape into a ball. Dust with some all purpose flour and press into prosperity cat shape with the mooncake mould. Place onto baking trays.
  5. Bake at 150°C (Top) 160°C (Bottom) for 30 to 35 minutes. Remove from oven and let cool before packing.
Each recipe can make 25 pieces prosperity cat pineapple tart.

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Kuih Kapit

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Ingredients:

Group 1
Water140g
Coconut Cream Powder 35g

Group 2
Mauri Cookies Mix50g
Eggs130g
Rice Flour 25g
Sugar30g
Oil50g

 

Baking Step:

  1. Dissolve coconut cream powder in water and set aside. 
  2. Using hand whisk, mix Group A and Group B until well combined. 
  3. Sieve mixture to remove lumps.
  4. Heat the kuih kapit machine as per manufacture’s instruction.
  5. Scoop some batter (about 10g) and pour into the machine mold. Close lid and let it cook until crispy about 1 minute 25 seconds.
  6. Take out the kuih kapit and fold into triangle shape.
 
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Apam Balik Cookies

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Ingredients:

Mauri Classic Cookies Mix 350g
Salted Butter/Margarine 120g
Ground Peanut100g
Cream Corn (blended)90g
Sweet Corn Emulco5g

 

 

Baking Step:

  1. Mixing Group A at slow speed for 1 minutes. 
  2. Scrape down sides, and continue mixing at medium speed for 1 minutes. 
  3. Use rolling pin to flatten the dough.
  4. Use round cutter to cut out, and each round shape divide to 6 small pieces. Place the cookies on the prepared baking tray.
  5. Egg wash on top of cookies and sprinkle some peanut chunk and sugar.
  6. Bake at 1700C for 10-12 minutes. Baking conditions vary depending on oven characteristics.
 
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Red Velvet Cookie

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Ingredients:

Mauri Red Velvet Cookie Mix 135g
Cream Cheese55g
Eggs25g
Butter 25g

Baking Step:

  1. Beat cream cheese until smooth and add in all ingredients.
  2. Mix until dough is formed and cleans up the sides of the bowl (about 2 –3 mins).
  3. Fill batter into piping bag & pipe onto a non-stick baking tray, flatten it.
  4. Bake at 180°C for 12 – 15 mins. Baking profile depends on oven variations.
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Pineapple Tart

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Ingredients:

Mauri Tart Base Mix 135g
Pinnacle Custard powder 15g
Egg yolk 70g
Butter 250g

Filling Ingredients:

Pineapple Filling
 

Baking Step:

  1. Mix all the ingredients at slow speed for 1 min. Scrap bowl.
  2. Change to medium speed and mix for 1 min.
  3. Fill cookie dough into cookie press. Pipe out onto a non-stick tray.
  4. Place a rolled pineapple filling onto the dough and roll up.
  5. Glaze with egg yolk.
  6. Bake at 170°C for about 18 mins. Baking condition vary depending on dough size and oven characteristics.
  7.  Remove from oven and let it cool before packing.
  *Strawberry Tart : change pineapple filling to strawberry filling and add red colour to the dough

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Tom Yam Savoury Cookies

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Ingredients:

Mauri Classic Cookies Mix 500g
Whole egg 55g
Unsalted butter ( softened ) 200g
Tomyam paste 60g
Chilli powder3g

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for I min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min.
  3. Measure out the dough into 10 grams balls and flatten it out with your palm.
  4. Place two small stripes of crab stick on the centre as decoration.
  5. Bake at 170c for about 12 – 14 minutes. Baking condition vary depending on dough size and oven characteristics.
  6. Remove from oven and let it cool before packing. 
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Spicy Curry Cookies

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Ingredients

Mauri Classic Cookie Mix 500g
Salted Butter 250g
Eggs 55g
Curry powder40g
(Baba’s Hot and Spicy Meat Curry Powder)
Tumeric powder (Baba’s) 3g
Cayenne pepper 1g
Salt 2g

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min.
  3. Fill cookie dough into cookie press. Pipe out onto a non-stick tray.
  4. Bake at 170°C for about 10 minutes.
  5. Remove from oven and let it cool before packing. 
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Spicy Chilli Chocolate Cookies

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AB Mauri Spicy Chilli Chocolate Cookies

Ingredients

Group A
Mauri Classic Chocolate Cookies Mix 500g
Egg 55g
Butter 210g
Cayenne Pepper 2g
Garlic Powder 2g
Group B
Almond Nibs (toasted) 100g

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Add in almond nibs and mix for 1 min at medium speed.
  3. Roll out dough on into desired thickness (or about 0.5 cm) and cut out using a cookie cutter.
  4. Bake at 175°C for about 11 – 13 minutes.
  5. Remove from oven and let it cool before packing.
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Roll Tart (Pineapple / Strawberry / Blueberry)

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Ingredients:

Mauri Classic Cookie Mix 450g
Pinnacle Custard powder 50g
Egg yolk 70g
Butter 250g

Filling Ingredients:

Pineapple Filling  

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
  2. Change to medium speed and mix for 1 min.
  3. Fill cookie dough into cookie press. Pipe out onto a non-stick tray.
  4. Place a rolled pineapple filling onto the dough and roll up.
  5. Glaze with egg yolk.
  6. Bake at 170°C for about 18 mins. Baking condition vary depending on dough size and oven characteristics.
  7.  Remove from oven and let it cool before packing.
*Strawberry Tart : change pineapple filling to strawberry filling and add red colour to the dough  *Blueberry Tart : change pineapple filling to blueberry filling and add blue colour to the dough 

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Peppero Sticks

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Ingredients:

Mauri Classic Chocolate Cookies Mix  500g
Butter 180g
Water 55g
 

Coating Ingredients

Dark Chocolate 400g
Almond nibs (toasted) 200g  

Baking Step:

  1. Using paddle attachment, blend all the ingredients at low speed for 1 min or until dough is formed.
  2. Roll out dough onto a parchment paper to desired thickness. Place it on a tray and keep in freezer to harden (about 15 – 20 mins).
  3. Remove from freezer and slice the dough into thin strips of desired length.
  4. Place strips onto trays and bake at 175°C for about 11 – 13 mins. Baking time depends on thickness of the sticks.
  5. Remove from oven and let it.
  6. Melt dark chocolate and put it into a jar. Dip cookie stick into the chocolate and sprinkle some toasted almond nibs on top.
  7. Let it set before keeping into air-tight container.  
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