KBB#18 : Macaron

wah tantangan kali ini bener2 bikin deg degan..habis dari resep resep yang pernah aku baca, bikin macaron itu ribet, kudu hati hati..wowo belum belum udah males hik hik hik "ngeles..padahal emang bawaannya pemalas"...untung..malem2 tiba tiba ada sms dari mbak emma isti, belio ngajakin bikin si macaron...wah bener2 kalo rezeki tak akan lari kemana ideh hehehe...
soh....akhirnya aku bikin si macaron deh besoknya...dannn ternyata bikin macaron itu ga seribet yang dibayangkan...bahkan aku bilang simple cuman emang kitanya kudu extra sabar karena kudu nunggu si adonan mengeras sebelum dipanggang...tapi semua terbayar dengan rasa s macaron itu sendiri...enakkk banget..ga nyesel deh nunggu lama2 juga...eh btw kemaren tuh aku kurang sabar jadi hasilya si kaki kurang "semangat" munculnya huk huk huk....tapi ga ngurangin rasanya ko...uenak....
oke segitu ya laporan KBB kali ini....thanks KBB thanks mods....

KBB#8 : Bitter Chocolate Peppermint Biscuits

Source: Donna Hay for Canvas, NZ Herald.


185g butter, softened / 185g mentega, lunakkan (di suhu ruang)

1 cup caster sugar / 1 cup gula kaster

1 egg / 1 btr telur

2 cups plain flour / 2 cups tepung terigu

½ tsp baking powder / ½ sdt baking powder

1 cup icing sugar / 1 cup gula tepung

1 tsp peppermint flavouring / 1 sdt peppermint flavouring

2 Tbs water / 2 Tbs air

200g dark chocolate (70 per cent cocoa) / 200g dark chocolate (70 per cent cocoa)

1 cup cream / 1 cup krim


Preheat the oven to 180C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy, add the egg and beat well. Sift the flour and baking powder over the egg mixture and fold through.

Gently knead the dough to bring together. Roll the dough between two sheets of baking paper to 2mm thick. Refrigerate for 30 minutes. Cut out 36 x 7 x 5cm rectangles. Place on baking trays lined with baking paper and bake for 56 minutes or until golden. Allow to cool on trays.

Combine icing sugar, peppermint flavouring and water, and mix until smooth. Set aside. Combine the chocolate and cream in a saucepan over low heat and stir until chocolate is melted and smooth. Set aside.

Sandwich three biscuits biscuits together with peppermint icing. Repeat with the remaining ingredients. Lightly grease a wire rack and place over a baking tray. Place the layered biscuits on a fork, dip each one into the chocolate mixture, place on the rack and refrigerate for 2 hours or until set..

KBB#6 Cheese Biscuits

Dikomporin ama mbak linda salma buat ikut KBB, setelah ngumpulin nyali akhirnya aku daftar juga eh ternyata musti waiting list hiks...dasar nasib lagi mujur,ga lama aku akhirnya bisa jadi anggota KBB juga ...thanks buat mbak arfi, mbak regina ama mbak swi..
so...sodarah sodarah ceritanya ini hasil KBB aku yg perdana, harap maklum namanya juga pemula hehehe...

Ingredients: Source: Vogue Australia: Wine and Food Cookbook. 225g grated mature cheese 125g butter 125g flour cayenne pepper to taste sesame seeds Directions: With finger tips, mix together cheese, butter, flour and cayenne pepper until mixture forms a mass. Butter a biscuit tray. Make small balls of the dough. Roll some in sesame seeds and press on tray, placing them fairly far apart as they will spread while cooking. (We have pressed walnuts on some of the biscuits and, for a colour contrast, some chopped pistachio nuts). Bake biscuits in pre-heated oven 180C for 15 minutes. Store in an airtight container.