Savoury Curry Leaf Biscuits

Adapted from here. Makes about 30 biscuits.

Ingredients

1. All-purpose flour, 125g
2. Milk, 4 tbsp
3. Butter, room-temp, 4 tbsp
4. Salt, 3/4 tsp
5. Sugar, 1 tsp
6. Green chilli, finely minced, 2
7. Coriander, finely minced, 1 tbsp
8. Curry leaves, finely minced, 1 tbsp

Instructions

1. Preheat oven to 180C.
2. In a bowl, rub flour and butter until breadcrumb consistency.
3. Add remaining ingredients and knead until well incorporated.
4. Divide dough into balls and form cookies on a lined baking tray.
5. Prick biscuits with a fork.
6. Bake for 15 min.
7. Let cool.

Pink Peppercorn Shortbread

Adapted from Little Flower Baking, by Christine Moore. Makes 12 wedges.

Ingredients

1. Icing sugar, 47g
2. Caster sugar, 54g
3. Salt, 1tsp
4. Cake flour, 150g
5. All-purpose flour, 150g
6. White rice flour, 1 tbsp
7. Pink peppercorn, coarsely ground, 1 tsp
8. Butter, cubed and chilled, 228g

Instructions

1. Preheat oven to 191C.
2. In a food processor, blend sugars, flours and peppercorns for 30s.
3. Add cold butter a few pieces at a time, pulsing after each addition.
4. Blend until fully incorporated and dough pulls away from side of processor.
5. Press dough into a lined cake pan.
6. Bake for 25 min, then rotate pan and continue baking for another 20 min until golden brown.
7. Let cool for 15min.
8. Cut into wedges to serve.

2-Ingredient American Biscuits

Adapted from The Kitchn.

Ingredients

1. Self-raising flour, 192g
2. Greek yogurt, 367.5g

Instructions

1. Preheat oven to 204C.
2. In a bowl, mix ingredients until well combined.
3. Drop the dough onto a baking sheet lined with parchment paper, leaving spaces between each biscuit.
4. Bake for 20min until golden brown.
5. Let cool. 

Butter Cookies

Makes about 22 cookies.

Ingredients

1. Icing/caster sugar, 50g
2. Butter, 100g
3. Egg, 1/2
4. Vanilla extract, 1/2 tsp
5. Salt, 1/2 tsp
6. Flour, 125g

Instructions

1. Preheat oven to 175C.
2. Using a mixer, mix butter on medium speed for 30s.
3. Add sugar, and mix on medium speed for 2min until light and fluffy.
4. Add egg and vanilla extract and mix on medium speed for 1min.
5. Add flour and salt and mix with spatula until fully incorporated.
6. Roll out balls of dough and flatten them into cookies on a baking sheet lined with parchment paper.
7. Bake for 20min until light golden.
8. Let the cookies cool.

Chilli Chocolate Cinnamon Cookies

Adapted from here. Makes 12 cookies.

Ingredients

1. Butter, 1 tbsp
2. Egg, 1
3. Sugar, 55g
4. Flour, 55g
5. Ground almonds, 55g
6. Cinnamon, 1/2 tsp
7. Chilli powder, 1/2 tsp
8. Cocoa powder, 1 tbsp
9. Icing sugar

Instructions

1. With a mixer, beat eggs and sugar until fluffy.
2. Melt the butter and slowly incorporate into the egg mixture.
3. Add flour, ground almonds, cinnamon, chilli powder and cocoa powder and mix well.
4. Remove the dough, cover and let rest in a cool place for 2h.
5. Preheat oven to 175C.
6. Divide dough into 12 balls.
7. Press each ball into icing sugar, then place on a baking sheet lined with parchment paper.
8. Bake for 10 min.

Chive Crackers

Adapted from here.

Ingredients

1. Flour, 250g
2. Chives, chopped, 1 bunch
3. Garlic powder, 1 tsp
4. Sour cream, 250g
5. Lemon zest, 1/2 lemon
6. Salt
7. Pepper

Instructions

1. Preheat oven to 160C.
2. In a bowl, mix flour, chives, garlic, lemon zest, salt and pepper.
3. Add sour cream.
4. Roll out dough onto a lightly floured surface and cut out rounds.
5. Place rounds on baking sheet lined with parchment paper.
6. Prick rounds with a fork. 
7. Bake for 15-20 min until crisp and golden brown.

Sugar Cookies 1

Makes about 45 cookies.

Ingredients

1. 300g self-raising flour
2. 113g (1 stick) unsalted butter, softened
3. 75g caster sugar
4. 1 egg
5. 1 tsp vanilla

Instructions

1. Cream butter and sugar with a mixer until pale and fluffy. With mixer running, add egg and vanilla. Sift the flour and add to mixture gradually, beating until just incorporated. 
2. Divide dough in half, flatten each half into a disc and wrap each in plastic cling film. Refrigerate for at least an hour/freeze for 15 minutes.
3. Preheat oven to 163°C. 
4. Remove 1 disc of chilled dough and let stand at room temperature just until soft enough to roll. 
5. On a lightly floured work surface, roll out dough to preferred thickness. Add more flour if needed to keep dough from sticking.
6. Cut out cookies with a cutter, and place them about 3cm apart on a parchment-lined baking sheet.
7. Re-roll the scraps into a disc, wrap with cling film and refrigerate/freeze again, while you repeat steps 4-6 with the other disc of dough.
8. Freeze cut-out cookies for about 15 minutes.
9. Bake cookies for about 16 minutes. Rotate sheets halfway through.
10. When the cookies turn slightly golden, remove from oven and cool the sheets on wire racks. 

Sugar Cookies 2

Makes about 50 cookies.

Ingredients

1. 225g butter
2. 480g plain flour
3. 100g caster sugar
4. 14 tbsp milk
5. 1 tsp vanilla

Instructions

1. Preheat oven to 180C.
2. Mix butter and sugar.
3. Add in flour a little at a time and mix till combined, adding milk if the mixture is too dry.
4. Roll out the dough into balls and flatten on a baking sheet lined with parchment paper.
5. Bake for 15min. 

Zimtsternes (Cinnamon Stars)

Adapted from Like a Strawberry Milk. Makes about 50 small biscuits.

Ingredients

Biscuits

1. 200g ground almond
2. 80g icing sugar
3. 3 tsp ground cinnamon
4. 1 tsp salt
5. 160g plain flour
6. 2 egg whites

Icing

1. 2 egg whites
2. 380g icing sugar
3. 2 tsp vanilla extract

Instructions

1. Preheat oven to 150C.
2. In a bowl, combine dry ingredients. Add 2 egg whites and mix until it forms a dough. Roll in between two sheets of baking paper to around 8mm thick. Cut out using star cookie-cutter.
3. Place on baking sheet lined baking trays and bake for about 10 min, or until they start to puff up and the edges start to brown slightly. 
4. Transfer to wire rack and cool completely.
5. Mix 2 egg whites, icing sugar and vanilla extract until smooth. Add a few drops of water if too thick.
6. Gently dip the top of a cooled biscuit into the icing, then remove, allowing the icing to drip off for a few seconds. 
7. Place aside to set for a few hours. Repeat with the other biscuits.
8. Store in an air-tight container at room temp for up to 3 weeks.

Graham Frosting

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 1/2 recipe Graham Crust
2. 85g milk
3. 2g or 1/2 tsp kosher salt
4. 85g butter, room temp
5. 15g or 1 tightly-packed tbsp light brown sugar
6. 10g or 1 tbsp confectioner's sugar
7. 0.5g or 1/2 tsp ground cinnamon
8. 0.5g or 1/8 tsp kosher salt

Instructions

1. Combine graham crust, milk and salt in blender. Blend on medium-high speed and puree until smooth and homogeneous. 
2. Combine butter, sugars, cinnamon and salt in bowl of a stand mixer with paddle attachment and cream on medium-high for 2-3 min until fluffy and speckled yellow. Scrape down sides with spatula.
3. On low speed, paddle in contents of blender. After 1 min, turn speed to medium-high and blend for another 2 min. Scrape down sides with spatula. If mixture is not uniformly pale tan, scrape down sides again and paddle for another minute at high-speed.
4. Use frosting immediately, or store in airtight container in fridge for up to 1 week.

Graham Crust

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 190g graham cracker crumbs
2. 20g milk powder
3. 25g or 2 tbsp sugar
4. 3g or 3/4 tsp kosher salt
5. 55g butter, melted
6. 55g heavy cream

Instructions

1. Toss graham crumbs, milk powder, sugar and salt with hands in a medium bowl to evenly distribute.
2. Whisk butter and heavy cream tgt. Add to dry ingredients and toss again to evenly distribute. The mixture should form clusters and hold its shape if squeezed tightly in palm of hand. If it is not moist enough, melt additional butter and mix in.
3. Eat or use immediately in recipe. The crust is easiest to mould just after mixing. Keep for 1 week stored in airtight container at room temp; keep for 1 month in fridge/freezer.