30 March 2016

Waffle Cookies

I've just came back from a one-week holiday in Hong Kong and the post-trip depression is setting in. Doesn't help that the weather is super hot and humid, as compared to the cool 15-20C I was enjoying :(

To cheer myself up, I decided to make some saccharine sweet-looking waffle cookies!

Spent quite some time trying to compose the photo because I wasn't in the mood (in fact more time than making these cookies). But in the end, I love how the photos turned out, exactly what I wanted, saccharine sweet!

 Couldn't decide whether I like the top view shot or 30 degree view shot. Maybe both :p

Making these waffle cookies was very quick and easy, didn't even require mixer or oven.

Basically whisk softened unsalted butter together with sugar till well-mixed, add egg and vanilla extract and once again whisked till well-mixed. Next, add sifted cake flour, baking powder, baking soda and salt, and mix till dough forms. Divide into 4 portions, and add flavours of choice. I added cocoa powder, matcha powder, some pink icing and strawberry essence and left one portion as original vanilla flavour.

Roll the flavoured dough into small balls of 10g each.

I got a total of 64 balls. Don't they look like Japanese dango (sweet dumpling) =D

Place the dough of balls onto the waffle maker, close and bake/cook for 2.5 - 3 mins, slightly golden brown. Cool the waffle cookies on a wire-rack and store in air-tight container.

Waffle Cookies
(Makes 64 cookies)

  • 300g cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 150g unsalted butter, softened
  • 120g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2g matcha powder
  • 4 g cocoa powder
  • 1/4 tsp strawberry essence, tinge of pink icing colour
  1. Sift cake flour, baking powder, baking soda and salt into a bowl, set aside.
  2. Whisk unsalted butter and caster sugar till smooth.
  3. Add egg and vanilla extract and whisk till smooth.
  4. Add flour mixture and fold till well-mixed.
  5. Divide dough into 4 portions (about 158g each portion).
  6. Add matcha powder, cocoa powder and strawberry essence/icing colour to 3 of the portions respectively. Mix well.
  7. Roll the dough into balls of 10g each.
  8. Place the dough balls onto waffle maker.
  9. Bake/cook for 2.5 to 3 mins, until slightly browned.
  10. Cool on wire rack, then store in airtight container.

The vanilla one tasted like plain waffle, but harder form.
The strawberry one tasted like strawberry milk :p
The matcha and cocoa tastes were quite distinct.

While these cookies looked so lovely and sweet, I didn't quite like the overall taste. I mean, it's not really like cookies, it's crunchy but a bit floury. They were not too sweet, so I guess suitable for young children?

The kiddo tasted it, and also didn't like the texture. Gosh. So this is one of those cookies that look better than they taste. Thinking whether to discard them?

Luckily, some really nice and helpful readers of Singapore Home Cooks FB Group suggested to eat them with ice-cream,  drizzle with chocolate sauce or eat with nutella. Yes, I guess I could try making parfait with them as well.

Probably can try other recipe, like the German cookies that was very popular a while ago? Well, see how my mood goes...

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