Chewy Ginger Cookies

20151212-005249-3169780.jpgChewy cookies is always on my cookie preference book. Regardless what kind. This one is great not only because it’s chewy, it’s perfect for the holiday season!

This cookies use spices like ginger (of course!), cinnamon and allspice. But you can omit or add more spices if you want. Like for example nutmeg, cardamom, cloves, or even a ready made mix of spices like pumpkin spice! And also it has molasses that is a traditional adding in gingerbreads.

Let me tell you a story of how I found where they sell molasses here in Jakarta, Indonesia.
So the first reason I want to find molasses was because I want to make my own brown sugar, as some of you probably haven’t know that you can make brown sugar simply by mixing regular white sugar with molasses, adjusting the molasses to make light or dark brown sugar. Brown sugar and molasses is not something that you can find in the grocery stores and supermarkets here in Indonesia. Nor does treacle or molasses in any other name (if there’s any). So I went to all the baking stores that I know to find them but they don’t seem to sell or even know what it is.
My molasses searching journey continues to me browsing the internet where to buy molasses, at first I expect to find some online baking stores that actually sell them. But no… I can’t seem to find any baking stores or some sorts that sell them. I keep my journey in the internet until I stumble upon a website of a cow farm who actually sell molasses. Yep, a farm that commercially sell cows (and molasses apparently). Turns out they use molasses to feed cows as a supplement or something. So I go ahead and contact the guys to ask wether is it the molasses I was searching for or is it just for cows? And turns out they supply molasses to the food industry also. So yeah, I go ahead and order some. By I mean some, is the smallest quantity they sell as they were a bulk supplier, the 18kg gallon size molasses. So now, I got a big gallon of molasses on my pantry for the sake of me making my own brown sugar and as long I got white sugar, I can make brown sugar anytime… With 18kg of molasses……

That being said, I search some recipes that requires molasses in the making and I decided to make this one! Perfect for the holiday and I can use my overwhelming supply of molasses. Win win.

20151212-015831-7111426.jpgThe ingredients needed are white sugar and brown sugar, flour, butter, molasses, spices, baking soda and egg white.

20151212-022434-8674046.jpgCream the two sugars and butter until light and creamy then whisk in the egg white.

20151212-170812-61692027.jpgStir in the molasses until all combined.

20151213-192904-70144401.jpgSift all the dry ingredients then stir until a dough forms.

20151213-195113-71473083.jpgWrap them in cling wrap then store in the fridge for at least 2 hours, best overnight.

20151213-195331-71611179.jpgOnce chilled, make an even round then coat them with light brown sugar. This is optional of course but it gives a good crisp to the cookies.

Then bake them!

20151213-195710-71830516.jpgThis cookies are chewy and crispy on the edges once they’re out of the oven but becomes soft and chewy the next day.

So if you prefer the chewy crispy cookies, bake them when you’re craving for it. The dough keeps a good long time in the fridge so you can store them then bake them whenever you want a batch of warm chewy ginger cookies!

20151213-200223-72143858.jpgFor me, I like the soft and chewy cookies better so I bake all of the dough and eat them the next day!

20151213-200455-72295314.jpgThis cookies are perfect for the holiday! Serve them with a hot cup of tea, or coffee if you prefer. But I’m always more of a tea person.

20151213-200650-72410394.jpgThis could be a great Christmas gifts for your friends or family too. Pack them in a cute packaging then give them away!

20151213-201117-72677367.jpgI mean for me… Edible gift is a great great gift!

20151213-201218-72738545.jpgAnyway, I’ve got some recipes I wanted to try for the holiday. Let’s hope that December didn’t end super fast so I get the time to post them here 😜

20151213-201422-72862357.jpgHappy holiday and have a good one everybody!


Chewy Ginger Cookies
Made around 20 cookies of 10cm in diameter.

• 60g unsalted butter
• 35g white sugar
• 40g brown sugar
• 1 large egg white
• 3 tbsp molasses
• 125g all purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• ¼ tsp allspice
• ½ tsp cinnamon
• ¼ tsp salt
• light brown sugar (optional)

How to make:
1) Cream the butter, white and brown sugar together until light and fluffy.
2) Whisk in the egg white just until incorporated, then stir in the molasses.
3) Sift the flour, baking soda, ginger, allspice, cinnamon and salt into the batter, mix just until combined and no dry ingredients left streaking through the dough.
4) Wrap the dough in plastic wrap then store in the fridge for at least 2 hours, best overnight.
5) Once chilled, make round balls out of the dough then roll into light brown sugar (optional), put them on a baking tray with parchment paper line them with some space because they will spread.
6) Bake at 180°C or 360°F for 10-12 minutes.
7) Serve them immediately for crispy and chewy cookies or wait until the next day for soft and chewy cookies.

Marbled Matcha Chiffon Cake {Decorated for Christmas!}

20151205-133052-48652134.jpgChristmas is coming!!! Yes. Yes. Yes. I looooooove holiday seasons.

It’s 20 more days to Christmas! Although I never received any presents on Christmas (sad.. I know, but it’s not really a thing on my family) but I still love gather around with my family during Christmas. I love the atmosphere, the decorations on public places, the soothing jazzy Christmas songs.

My family and I usually spends Christmas (if we’re not traveling anywhere) at the church. It is a celebration to commemorate the birth of Jesus after all.

But the thing that I’m super excited about is all the Christmas themed dessert!!! As i’ve said on my ghost meringue post, I looove making things with a theme. And Christmas theme is a good theme.

And although this dessert is not necessarily a traditional Christmas dessert, but I found a cute cake topper with a Christmas theme so I thought I should make use of it.

Let’s get baking then, shall we?

20151205-133134-48694398.jpgFirst thing first, whip the egg whites with the sugar until stiff peaks.

20151205-133218-48738569.jpgNext, with the same beaters, whip the yolks with sugar until pale and fluffy.

20151205-133252-48772826.jpgIncorporate the whipped egg whites and yolk, fold them together.

20151205-133326-48806899.jpgSift in the flour and baking powder, then fold just until no pockets of flour left in the batter.

You really don’t want to over mix the batter or else it will be all dense and it won’t rise in the oven. Just keep folding and turning the bowl as you mix.

20151205-133400-48840538.jpgLastly, pour in the melted butter, fold just until the butter has incorporated.

20151205-133504-48904389.jpgIn another bowl, dilute the green tea powder with some hot water, mix until no clumps of green tea left.

Next, take some of the batter and fold it into the green tea until all incorporated.

20151205-133550-48950510.jpgPour the green tea batter into the chiffon batter then give it a little fold (just like 3 or 4 times) just to make the marble effect on the chiffon.

Don’t overdo it because it will get swirled even more when poured into the tin.

20151205-133634-48994704.jpgPut the batter into a chiffon pan and bake.

20151205-133708-49028146.jpgWhip some whipped cream until stiff peak and fold in green tea that has been diluted with hot water.

I used good european whipped cream here. It does make a difference in the dish as it will cover the outside of the cake.

20151205-133759-49079143.jpgI mean.. It’s the holiday! Why not go all the way with some good quality ingredients? And maybe while you’re at it, also use good quality green tea powder and don’t try to cheat it like what I did.

20151205-135813-50293438.jpgWhoopsie got a crack there. It’s okay though since we’re going to cover it with whipped cream.

Once the chiffon cake has baked, cool it upside down on a wire rack.
This prevents it collapsing and it makes unmolding easier later on.

Flip it into a cake board/the plate you want to present it on with the bigger end on the bottom.

20151205-135940-50380964.jpgI’ve always thought that the hole in the middle is a waste.. Less cake portion to eat…
So I decided to fill them up! And also so that I can put mr Santa Clause and mr Rudolph in the middle.

20151205-201447-72887182.jpgSay hello to the holiday mascot.

So all I did was I fill the hole of the cake with a bit of whipped cream, adzuki, then more cream. Cover the outside and then decorate. Lastly, I topped the hole with these little guys.

20151205-201549-72949100.jpgMerry Christmas everybody!!! Let the bell jingle! Oh the Christmas songs…. Love love love this holiday.

20151205-201636-72996388.jpgAlthough when Christmas comes, it means that the change of year will come soon.. I still looove december.

20151205-201943-73183780.jpgI topped the cake with sifted green tea and caramelized peanuts for more decorations.

20151205-202021-73221885.jpgLet’s cut it and see what’s going on in there, shall we?

20151205-202059-73259867.jpgFluffy, moist and marbled inside.

Can you see the green tea whipped cream and adzuki inside? It makes cutting a bit messy but damn it’s good! It’s a nice twist on a chiffon cake.

20151205-202451-73491509.jpgGreen tea marbled chiffon cake that’s fluffy, light and not overly sweet, filled with adzuki and frosted with light green tea whipped cream.

20151205-202608-73568631.jpgHave a great one everybody!

20151205-202704-73624518.jpgGreen Tea Chiffon Cake Recipe
Makes 1 serving of 25cm in diameter cake

The chiffon cake
• 5 egg whites
• 5 egg yolks
• 100g sugar
• 90g cake flour
• 4g baking powder
• 5 g green tea powder + 15ml hot water, dilute into paste
• 10g butter, melted

• 200 ml heavy cream
• 40g sugar
• 2g green tea powder + 15ml hot water, dilute into paste
• Adzuki beans
• Christmas decoration

How to make:
1) Whip the egg whites with half of the sugar until stiff peak.
2) Whip the egg yolks with the remaining sugar until yolks turns pale and fluffy.
3) Pour the whipped yolk into the whipped whites, fold until almost combined, sift in half of the flour and baking powder, once all incorporated, sift the rest then fold until no clumps of flour left.
4) Drizzle the melted butter, fold.
5) To the diluted green tea, add 2 spoonfuls of the batter then fold.
Pour the green tea batter into the white batter then fold for 3-4 times to create marbled effect.
6) Pour on a prepared chiffon pan, bake at 230°C or 450°F for 15 minutes, then at 180°C or 360°F for another 40 minutes.
7) Once baked, cool it upside down on a wire rack before taking it out of the pan.
8) Prepare the frosting by whipping the heavy cream with sugar until stiff peaks. Then fold in the green tea paste until combined.
9) Put the chiffon cake on a serving plate and decorate by piping along the top of the cake in a zigzag motion then cover all of the sides of the cake, using a scraper that has a design on the sides, scrape along the side of the cake, giving it not so much pressure so it gives a nice design.
10) Put the rest of whipped cream in a pipping bag, pipe a dollop of the cream inside the hole of the cake, adzuki beans then more whipped cream all the way to the top.
11) Sift some green tea powder on top, lastly topped with the Christmas decorations you prefer.