Roti Canai

It has been a long while since I posted something, and finally with some free time, here is the recipe for Roti Canai. I do miss this after eating it many times in Malaysia, but here it costs so much in comparison. So why not make it yourself? Although it may seem daunting to make, it is actually easier than it seems, as long as the dough is made correctly. Bear in mind this version will still be different to the ones outside, as I pull back on the oil/fat. (Sorry the photos were only taken from my phone as oil is everywhere when making roti!)

There are two ways to stretch the dough - flipping and stretching. To flip the dough does require skill and practice, but it is much faster and looks cool. Hopefully I'll get there someday! Here is a very good video showing how to flip the dough.

Anzac Biscuits

Anzac day, a fitting day to make Anzac biscuits! I've never eating too much Anzac biscuits in my lifetime but I do find them quite tasty (apart from choking on the desiccated coconut). The recipe is quite simple and probably the easiest cookie I've made to date! I noticed that the cookies do not spread much when baked, so I had to manually flatten them. For a softer biscuit, flatten less and bake for less. Vice versa for a crunchier biscuit.

Anzac Biscuits
(Print Friendly Version Here)

Ingredients 

• 1 cup plain flour
• 1 cup rolled oats
• 1 cup desiccated coconut
• 1/2 cup brown sugar
• 125g unsalted butter
• 1 tsp baking soda
• 2 tbsp honey (or golden syrup)
• 2 tbsp water

Cooking Directions

1. Preheat oven to 170deg.
2. Melt butter, water and honey in a pan
3. Once melted, add baking soda. The mix should froth up.
4. Add dry ingredients and mix well.
5. Spoon dough into 1 tbsp portions and flatten.
6. Bake for 10 minutes or until golden brown.

White Chocolate and Cranberry Cookies

I made these cookies last week for our outing over the long weekend. I have used this recipe many times before but never got around posting it until now. I prefer cookies to be on the soft/chewy side (and refrigerated - I actually prefer the hard chewyness for some reason). If you prefer more of a crunchy cookie, then just bake these for longer in the oven, but keep an eye on them in case they burn!

White Chocolate Cranberry Cookie
(Print Friendly Version Here)

Ingredients 

• 125g Butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 egg + 1 egg yolk
• 1 1/4 cup rolled oats
• 1 cup plain flour
• 1/2 tsp baking soda
• 1 block white chocolate (225g)
• 1 cup dried cranberries

Cooking Directions

1. Blend oats in blender into flour, put aside
2. Mix butter, sugars and salt in a mixing bowl until light and fluffy
3. Stir in vanilla and egg until incorporated
4. Slowly stir in dry ingredients until combined
5. Cut up white chocolate into small pieces and mix in
6. Preheat oven to 160 Degrees, fan-forced
7. Chill dough in fridge or freezer until firm
8. Spoon cookie dough into 1 tablespoon portions, flatten slightly
9. Bake for 8min or until sides are barely brown.
10. Let them cool and enjoy!