Winnie the Pooh Creamcheese Shortbread Cookies

♡Sometimes the smallest things take up the most room in your heart -Winnie The Pooh♡ 

Saturday bakes of Pooh bear Creamcheese shortbread cookies（⌒_⌒）

I had a wonderful rainy saturday with these freshly baked Winnie the Pooh creamcheese shortbread cookies with a cup of homemade cold lavender latte. 

Original recipe adapted from : (Bake. Favourite home-made recipes by Allyson Gofton) with Ingredients modifications. 

♡Creamcheese Shortbread Cookies♡

INGREDIENTS : 

100g Icing sugar

1tsp vanilla extract

250g butter , softened

125g block cream cheese

250g all purpose flour

65g rice flour or 65g cornflour

(Adding rice flour gives this shortbread a soft , delicate texture. Use cornflour if u don't have rice flour.) 

Decorate : Melted Dark chocolate compound for the shortbread cookies

METHOD :

1) Preheat oven to 160ºC. Lightly grease baking trays or line with baking paper.

2) In a large bowl, beat together the butter, creamcheese & sugar until light and fluffy and pale in colour. Add in vanilla extract , mix well.

3) Sift the flours and stir into the creamed mixture. 

4) Turn out onto a lightly floured surface,bring together and knead lightly. Roll out to 5-mm thickness. Cut into shapes using desired cookies moulds and cutters. Etc. Hearts. (For mine I used Winnie the Pooh cookie mould. )

5) Place the shortbreads onto the prepared trays and use the tines of a fork to mark each shortbread 3 times or use a small cutter to mark heart shapes. (IF You're using cartoon moulds or cookies cutter with wordings you can skip the above procedure of marking.) 

6) Refrigerate for 10 minutes or up to 2 hours. Bake in preheated oven for 30-35 minutes until they are light brown in colour. If you like your shortbread a little darker, bake for a further 5 minutes.

7) Cool on the tray for 10minutes before transferring to cake rack. Once cold, decorate with melted dark chocolate compound . After melted chocolate set and hardened , store shortbread cookies in a airtight container.

Matcha Fruity Pebbles Cookies

Whenever I'm stress , Midnight baking never failed to helps me detress. And It's also the time my weirdest wild creativity always come across my mind at the same time. 

Looking around the kitchen , I have a bottle of matcha powder I just bought few weeks back, haven't tried for baking except matcha latte...

And then I realised I have some remaining fruity pebbles which I used for fruity pebbles cornflakes during Cny that was about to expired. 

So I combined these ingredients together, and I have these ♡Matcha fruity pebbles cookies♡ at the same time I also baked some cornflakes cookies . As usual happiness comes in double for me , two different cookies to indulge ^^.

The recipe that I'm using is adapted from The Baking Biatch's cornflakes cookies , for matcha fruity pebbles cookies , I made a little changes by replacing the cornflakes to fruity pebbles & I also added in 1 teaspoon of matcha green tea powder.

♡Matcha fruity pebbles cookies♡

(Yields around 28-30 wide cookies)

INGREDIENTS :

100g unsalted butter, softened,

100g castor sugar,

1 egg (approximately around 55g)

175g self-raising flour

1 teaspoon matcha powder

70g fruity pebbles

1) Preheat oven to 160ºc degrees Celsius. 

Cream the softened butter & castor sugar until light & creamy. (Please use only castor sugar for cookies as fine sugar can be tad too grainy for cookies when eaten as they're not baked for a very long duration.) You can use machine whisk or even a wooden spoon. 

2) Gradually add in the egg, mix well. Sift in the flour & matcha powder. The paste mixture should be soft & pliable.

3) Spoon about 1/2 tsp of cookie dough and roll into a ball. Have the fruity pebbles ready in a deep dish. Fruity pebbles are smaller bits & they stick to the cookie dough very easily so we doesn't have to crushed them like cornflakes which is in bigger pieces in order to stick em' to the cookie dough much better.

4 ) Roll the cookie dough Place the cookie dough into the fruity pebbles , gently press & the fruity pebbles will stick to the dough.

5) Place the rolled cookied on a non-baking sheet or lined with baking paper. Do space the cookies as they Will spread somehow.

6) Using a fork, gently press the cookies down to flatten them to allow through baking. Bake the cookies for 15-20 minutes or till they're lightly browned.

7) Remove from oven & allow to cool completely before storing them into an air-tight container. (These cookies did spread quite abit but they were relatively easy to pry apart.)