The Common Cookies

 

Ask Indonesian people, what a popular cookies for Eid Celebration ? no doubt, they will say "Nastar" and "Katetong" - a very simple cookies yet delicious.  You are not celebrate Eid, if you don't have nastar - well, I think that is a real MANTRA !!  As like other who celebrate Eid in Indonesia - far away from home, I want do the same , bake a humble nastar and katetong. eew, why I just bake once a year since hubby and daughter loves this ?

The other hand, I just realize that another cookies named : katetong - has a different named around the country. Some called cat tounge (which make sense to me, katetong - sound like cat tounge) or Lingue di gato are so named because their shape resembles a cat’s tongue.  They also look a lot like a ladyfinger.  Katetong have a wonderful buttery flavor and can be served plain or frosted with a glaze of bittersweet chocolate.  You can also sandwich two cookies together with the chocolate glaze or with a little jam or Nutella. 

I got this recipe from my beloved friend, Ika Ray - so talented lady, who loves to bake and cook  . I need to re-post the recipe since I told my daughter, someday she need to bake her own :)

 

 

Nastar / Pineapple Tarts Recipe

Recipe : Ika Ray Kitchen

Pineapple Jam Filling
Ingredients:
4 large pineapples
300 g sugar
1 clove
1 inch cinnamon stick

Method:
1. Slice and grate pineapples till fine. You can use a food processor do grate it.
2. In medium pot ( i used spaghetti pot - so the pot deep enough to simmer the jam and not much of mess around the kitchen after work) put the grated pineapple, cinnamon stick, clove, let it simmer until the juice has dry up. Than add sugar .
3. Stir till the pineapple has thickened and dry.

Note : You can make the filling in advance and refrigerate it.

Pastry
Ingredients:
350 g margarine
350 gr butter
150 g caster sugar
4 egg yolks
900 g all purpose flour
1 tsp vanilla essence

Egg Brush
2 egg yolk plus 1Tbsp water

Method:
1.Preheat oven at 150° C.
2.Cream margarine, butter and sugar till white.
3.Add in egg yolks and beat at low speed for 1 minute.
4.Fold in flour gradually.
5.Take about 2 tsp pastry dough, roll, press with your finger put a filling, roll it again.
6.Brush with egg brush. Add clove for decoration (optional)
7.Bake in a preheat oven at 350F for 20-25 minutes or when tarts is light golden brown in color

 

Katetong / Cat Tounge Cookies

Recipe : Ika Ray

Ingredients:
white eggs from 3 eggs (approx.90 - 100 ml)
450 gr margarine
150 gr butter
350 gr powder sugar
75 gr shreded cheddar cheese
600 gr all purpose flour (shive)
1/2 tsp vanilla

Direction :
Beat margarine, butter, sugar until smooth and fluffy.
Add white eggs, little by little, beat again until smooth and well blended. Gradually add flour .
With spatulla add cheddar cheese, mix well.
Place the dough inside a piping bag (i used plain tip). Then squeezed
out the dough into a greased kattetong mould. or just I just placed the dough on a cookie tin which was lined with a piece of parchment paper - pipe about 4 - 5 cm long
Bake in a preheat oven at 350F for 15-20 minute until done

Banana Whoopie Pies

 

Its my fault - always buy banana every time to go grocery and you know what happened ? there is always 1 or 2 an old banana in the corner of pantry. And getting tired of banana bread, I decide to make a whoopie pie .. hmm.. surprise I do love this kind of little cookies. Easy peasy .. and I think my little one and my cookie monster (eer.. my hubby, I mean) will like it too

 

Banana Whoopie Pie
Ingredients : - make 12

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large ripe banana, mashed
1/2 cup sour cream or any kind of plain yoghurt
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
16 ounces cream cheese, softened
1 cup confectioners' sugar, plus more for dusting


Directions

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

3. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)

5. Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.

Say Cheese

My fellow blogger, Ira from Cooking Tackle is a great food photographer, she knows how to make your jaw drop with her beautiful pictures, She posted this recipe about month ago and since than I can't stop thinking to make my own. A very easy loaf recipe, a perfect cake for a rainy afternoon

Butter Cream Cheese
Source : Ira Rodrigues - http://beelittlefood.blogspot.com/

Yields one 9×5 x 3-inch loaf

Ingredients A:
250 gr unsalted butter
220 gr granulated sugar
150 gr cream cheese

Ingredients B:
4 large eggs

Ingredients C:
80 gr sharp Cheddar cheese, grated, set aside 1/4 cup to sprinkle on top

Ingredients D:
50 gr whole milk

Ingredients E:
220 gr all-purpose flour
50 gr cornstarch
1 teaspoon baking powder


Cream (A) until light and fluffy. Add (B) and cream until light and smooth.

Add (C) and mix until well combined.

Sieve (E) ingredients together. Add part of (D) and then part of sieved (E) ingredients alternately while stirring in between each addition. Mix until well incorporated.

Pour it onto greased and lined loaf tin. Sprinkle some grated sharp Cheddar cheese that was put aside on top. Bake at 180 degree C for 50 minutes or until done. Do a skewer test, the skewer should come out clean from the middle of the loaf. Cool in rack for 10 minutes. Release from the pan and let cool in rack.