Peanut Butter Chocolate Chip Cookie

Ingredients:

125 gm butter
70 gm brown sugar
50 gm fine sugar
1 egg
220 gm peanut butter
210 gm flour
1/2 teasp soda bicarbonate
100 gm +/- chocolate chips 

Method:

• Cream butter and sugar until light and fluffy.  
• Add egg, beat well.  Add in peanut butter.
• Fold in sifted flour and soda bicarbonate.
• Using a cookie scoop to form into balls.  Freeze till hard.
• Bake in preheated oven of 160 C for 10 minutes.  
• Flatten slightly and continue to bake 18 to 20 minutes till lightly brown.  
• Cool before storing in airtight container.  Makes 24 pieces.

Nam Yee Biscuit (Kai Chai Paeng)

Almond Snowball

 Ingredients:

(A)
240 gm butter
100 gm icing sugar
pinch of salt
1 teaspoon vanilla essence

(B)
300 gm flour
100 gm ground almond

Method:

• Cream (A) till light and fluffy.  Fold in (B).
• Roll into balls or use a cookie scoop.  Chill in fridge for 30 minutes.
• Bake 160 C for 25 minutes. Cool. While still warm coat with icing sugar and again once the cookie has cooled.  Store in air-tight container.