Chocolate Chip Cookies


2 cups all-purpose flour
pinch of salt
10 tbsp butter
1 cup sugar
1 egg, lightly beaten
2 oz semi-sweet chocolate, grated


  1. Sieve the flour and salt into a mixing bowl.
  2. Cut the butter into the flour and cut in until the mixture looks like breadcrumbs.
  3. Stir the sugar into the mixture. Add the egg and mix to a stiff dough.
  4. Knead the grated chocolate into the dough. Chill the dough for 30 minutes.
  5. Roll out the dough and cut into 2 inch rounds with a plain cutter.
  6. Grease a cookie sheet and put the rounds on it, placing them well apart.
  7. Prick the rounds with a fork. Bake in a pre-heated 350°F oven for 10-12 minutes until golden. Cool on a wire rack.

Makes 30 pieces.

Source: Chocolate Cooking

Today’s Comic





Sa Ji Ma (薩其馬)


3 cups flour
1 tbsp baking powder
4 eggs
6 cups oil for frying
1/2 tbsp sesame seeds
2 tbsp raisins


1 cup sugar
3/4 cup maltose
1/4 cup water
1/2 tbsp lemon juice or vinegar


  1. Sift flour and baking powder. Add eggs and knead into a smooth dough. Set aside for 20 minutes.
  2. Cut dough into half and using a rolling pin, roll out each half into a rectangle 1/6-inch thick. Cut into 1-inch strips and shred strips.
  3. Heat oil for deep-frying. Add shreds and deep-fry for 45 seconds over medium heat until golden brown and expanded. Remove and drain. Pplace in a large mixing bowl.
  4. Place syrup ingredients in a pan and cook 2 minutes over medium heat (sugar should be dissolved). Pour mixture onto fried shreds and toss lightly to coat. Pour onto a greased cookie sheet and press into a compact rectangle 1 -inch high. Sprinkle with sesame seeds and raisins. Allow to cool and cut into 15 squares before serving.

Makes 15 pieces.

Source: Chinese Snacks

Today’s Comic




Crispy Scallion Pancakes


2-1/4 cups all-purpose flour
1 tsp salt
1 cup room temperature water
Canola or other neutral oil, for preparing and cooking
1-1/2 cup chopped scallions
1-1/2 tsp
1-1/2 tsp salt

Dipping Sauce

1 tbsp soy sauce
1/2 tbsp white distilled vinegar or sesame oil
chili oil to taste
1 tbsp chopped scallions


  1. In a large bowl, mix the all-purpose flour and salt. Using chopsticks or spatula, slowly pour in the water into the four while mixing continuously. Then use your hands to mix the flour and water until there are no traces of the flour and a dough has formed.
  2. Flour your work surface. I have a marble surface but you can also opt to use a wooden surface or large board. Knead the dough together for 5-6 minutes until stretchy. Shape into a ball. Brush the mixing bowl with a little oil then place the ball of dough. Cover with a towel and leave to sit for at least 1 hour.
  3. Take out the dough from the bowl. Divide it into 8 pieces of around 65-70g each, and then roll each piece into a ball. Transfer the balls back into the bowl and cover the rest while you work on one piece at a time. Lightly brush your work surface with a little oil.
  4. Roll out 1 ball of dough into a thin rectangular shape. If your rolling pin tends to stick to the dough, you can sprinkle a little flour on to the dough and flour your rolling pin as well.
  5. You’ll be able to almost see your work surface through the dough. Don’t worry about creating a perfect rectangular shape, a long oblong/rectangle shape is fine. Also, don’t worry about ripped parts when rolling.
  6. Lightly sprinkle a pinch of salt and Chinese five spice powder on the rolled out dough. Then spread some of the chopped scallions. The amount of scallions is totally up to you. Also, don’t worry about ripped edges upon folding, this is okay.
  7. Fold the dough by carefully holding the top left and right edges of the dough. Fold it hallway towards you. Grab the bottom edges and fold it away from you. Do not fold them too tightly—air bubbles are totally fine. It’s also okay if part of the dough tears upon folding. Afterward, grab the end of the folded dough and carefully roll it towards the other end, until you have what looks like a cinnamon roll. Again, do not roll it too tightly and leave some air bubbles. Repeat this for the rest of the dough until you have 8 rolls.
  8. Grease your work surface, if needed. Grease your work surface. Take one of the rolls and then lightly press down. Roll out into a thin circle, around 6” thick. It’s okay if you don’t create a perfect circle shape.
  9. Heat a non-stick pan. Add around 1/2-1 tbsp canola or neutral oil. Once hot, place one rolled out pancake. Cook for 3-4 minutes until lightly browned. Flip over and then cook the other side. Place the pancakes on a cooling rack so they can stay crisp longer.
  10. Repeat the cooking step for the rest of the pancakes. Enjoy with the dipping sauce while hot!

Makes 8 pancakes.

Source: Plant Based News

Whole-Wheat Cranberry Muffins


Cooking spray (optional)
3/4 cup uncooked, quick-cooking oatmeal
1/2 cup whole-wheat flour
1/2 cup all-purpose all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup sweetened, dried cranberries
1/4 cup toasted wheat germ
2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup pineapple juice
1 large egg
1 tablespoon canola oil
2 tablespoon unsalted sunflower seeds


  1. Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.
  2. In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda. Make a well in the center. Pour the pineapple juice, egg, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds.
  3. Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don’t need a cooling time before removing from the pan.

Makes 4 muffins.

Source: American Heart Association

Coconut Macaroons


1/2 cup egg whites (approx. 4 large eggs, separated)
1/4 tsp salt
1/2 tsp cream of tartar
1 tsp vanilla
1 cup sugar
2 cups shredded sweetened coconut


  1. Preheat oven to 325°F (160°C). Cover three large baking sheets with foil or heavy brown paper.
  2. In a medium bowl beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually beat in sugar, 2 tbsp at a time, beating well after each addition. Continue beating until stiff and glossy. Fold in coconut.
  3. Drop small spoonfuls 1-1/2 inches apart onto prepared baking sheets and bake for 20 minutes or until lightly browned.
  4. Remove from oven and allow to cool 5 minutes before transferring to cooling racks.
  5. Store in a tightly covered container.

Makes 6 dozen cookies.

Source: Manitoba Egg Farmers