Bacon Parmesan Cookies

It school holidays now and my niece was at my house over the weekend.. Thought of having some aunty-niece bonding and so I have decided to bake some cookies. A fan of Laura in the Kitchen, I like to use her recipe because it is so easy to follow and so delicious.. yummieh! So I took her recipe on Bacon Parmesan cookies - a savory cookie that I miss eating.. 

My niece had so much fun making them.. Very hassle free and not messy. I must add that this is a kid friendly recipe, something you can do with your kid.. My niece loved the process and wants to bake more with me.. Mission accomplished!

Lil Chef mixing the dough together 

The niece with the cookies ready to be sent to the oven

(Adapted from Laura in the kitchen)
Makes About 2 Dozen
Ingredients: 

• ½ cup of Unsalted Butter at room temperature
• 1 cup of Shredded Parmiggiano Reggiano
• 1 Tbsp of Brown Sugar
• 1 ¼ cups of All Purpose Flour
• 2 Eggs
• 1 tsp of Freshly Chopped Rosemary
• 10 Slices of Cooked Bacon, crumbled
• ½ tsp of Baking Soda
• ½ Tsp of Baking Powder

The original recipe calls for ½ tablespoon of salt. Baked once following the recipe and it was way tooooooo salty even for someone like me. This time round without the salt, It was still a bit salty, might need to lower the amount of cheese as well. 

1. Preheat the oven to 190C and place some parchment paper on a couple baking sheets, set aside
2. In a small bowl, combine together the flour, baking soda, baking powder and salt. Set aside
3. In a large bowl, cream together the butter, parmigginao regginano, brown sugar and rosemary. Add the eggs and mix until you have a creamy mixture
4. Add the dry mixture and mix to combine. Fold in the bacon crumbles
5. Using a cookie scoop, drop the cookies on the parchment line baking sheet. Bake for 12 to 14 minute or until golden brown
6. Let them cool completely

Cookies... Yay.. Something I like.. 

Cookie.... with a glass of milk.. 

Baked Sardine Puff - A craving satisfied

While driving home from work, I had a strong craving for sardine puff. Wells.... I am on a diet and having a sardine puff is going to throw my dieting off the scale. As such, I decided to make one myself.

I was amaze how simple this is to make.

Ingredients:

For the puff pastry:

• 150g All purpose Flour
• 50 gram Butter (cold)
• 60ml chilled Water
• 1/3 Teaspoon salt
• Egg wash - 1 Egg Yolk + 1 Tablespoon water

For the sardine filling 

• 1 Can of Ayam Brand Sardine (any brand should be fine just that I like this brand and we need the tomato sauce from the can)
• 8 small red onions or 1 large red onion
• 1/2 teaspoon cumin powder
• 1 chili padi
• 1/2 Tablespoon Curry Powder
• l Calamansi lime juice

Directions:

For the puff pastry:

1. Cut the butter into Small chucks
2. Add the flour into the butler and use a knife to cut the butter into smaller pieces. (If you have food processor, that is even better, use it for this step.)
3. Use your fingers to further incorporate the butter into the flour. You should be able to see coarse crumbs
4. Quickly add the chilled water and fold the dough with a spatula. Don't overwork your dough
5. Place the puff pastry into the fridge for at least 15 minutes. 

For the filling (to do after making the puff pastry)

1. De-bone the sardine And smash the sardine
2. Sliced the onion
3. Add all the ingredients And mixed together

Putting everything together

1. Preheat oven to 200C
2. Cut the puff pastry into 25g each. Roll the puff pastry into flat round slightly bigger than the palm
3. Add in the sardine filling into the pastry and fold down the sides
4. Use a fork to poke some holes to allow the air to escape from the puff
5. Apply egg wash onto the surface of the puff
6. Baked the puffs for 20-25 min

Oven toasted Sardine Puff. Not too bad, just a bit toasted on top.. Equally yummy. 

One more photo..

Me having a bite while taking conference call.. Multitasking to the max.. Muahahaha