New Year 2010 Cookies For Sale!

New Year 2010 Cookies On Sale Now.....

Homemade cookies that sure gonna make a huge taste of difference for your coming New Year 2010. Enjoy the nutritious value of Bakery Delight's homemade cookies.

Original Flavor Shortbread Cookies

Original flavor shortbread cookies. They are rich cookie with a delicate buttery flavor. These cookies freeze very well so they are the perfect cookie for the coming New Year season! Even teddy loves it!

Price per bottle: RM16.00

Servings: 40 pieces

*Guidelines on how to order & postage fees see below.

Click here to order or email.

Snicker Cinnamon Cookies

Sniker cinnamon cookies do have is great flavor that makes eating one just about impossible. When you bite into one you will find the edges are wonderfully crisp yet inside the texture is soft and chewy with a lovely buttery sweet flavor.

With sprinkles of ground cinnamon which has many health benefits that can help with blood sugar, clotting issues, soothing an upset stomach, reducing arthritis pain and a good source of manganese, iron and calcium.

Price per bottle: RM16.00

Servings: 40 pieces

*Guidelines on how to order & postage fees see below.

Click here to order or email.

Soft Oatmeal Cookies

These oatmeal cookies are very moist with a good flavor. Bound to be a favourite with anyone who loves oatmeal. Enjoy!

Price per bottle: RM16.00
Servings: 30 pieces
*Guidelines on how to order & postage fees see below.

Click here to order or email.

Pineapple Tart Cookies

Yummy, sizzling, tasty - the words that best describe this delicious Pineapple Tarts! They look damn tempting and taste superb! You just couldn’t compare them with those sold outside at all, homemade for the win!

Price per bottle: RM16.00

Servings: 30 pieces
*Guidelines on how to order & postage fees see below.

Click here to order or email.

New Year Lime Tea Cookies

These are light, buttery tea cookies bursting with citrus flavor. With a special glaze of lime taste on its toppings. Perfect for a new year's day.

Price per bottle: RM16.00

Servings: 40 pieces
*Guidelines on how to order & postage fees see below.

Click here to order or email.

How To Order?

• To notify us at least 3 days ahead so that we can prepare freshly bake cookies for you;

• All early reservations are most welcome! You can schedule your cookies when do you want it and just pay a 50% deposit upfront. The remaining settlement amount must be paid before your delivery scheduled date. Of course, full one time off payment is also accepted;

• Dateline to make reservations is 4th February 2010. Please do make reservations early to avoid disappointment as there will be many last minute rush orders;

• All cancellation or request for orders replaced will not be accepted;

• To order kindly fill up the order form, email: bakerydelight@gmail.com or call/sms me at                for any enquiries;

• Deposit your payment of orders to either one of the following bank account below. Once you have deposited your payment kindly email: bakerydelight@gmail.com or call/sms me at               . Thank you!

 Maybank A/C


 Public Bank A/C


 Cimb Bank A/C


 RHB Bank A/C

Postage Fees

West Malaysia: Flat rate RM10.00.
Order 10 bottles or more FREE 1 bottle of your cookie choice!
Ipoh area: FREE delivery & postage;


East Malaysia: 1st 1kg – RM15.00
Each additional 1kg – add RM12.00
(Total postage will be confirm on the total amount of bottles ordered)
Order 10 bottles or more FREE 1 bottle of your cookie choice!

Order Form

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Bakery Delight's Payment Bank	Maybank A/C Public Bank A/C CIMB Bank A/C RHB Bank A/C Public Bank A/C: 4201455400
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Recipe collections

Campbell's Kitchen Recipe Collection

Campbell's Kitchen Recipe Collection for your cooking tips. Go here to download!

The Ultimate Christmas Recipe Collection

Looking for some great cookie recipes this Christmas? Go here to download a free recipe eBook. Enjoy!

Cookie Techniques

What We Should Know Before Baking Cookies

Baking cookies relieves stress, lifts our spirit, and helps us stay in touch with relatives and friends.


The amount of effort we initially put into any project determines the level of success. That is so especially true in baking homemade cookies. What you and I do, after having decided on a recipe, will determine the quality of our end result.

Therefore, it seems logical to follow this process when baking cookies.


1. Read and understand the entire cookie recipe. Ingredients should be listed in the order that they are used.


2. Select proper baking pans and prepare them according to recipe directions.

Cookie sheets that have sides are also known as jelly roll pans. True cookie sheets are flat except for a turned-up rim for easy handling.

When I must use rimless sheets for baking cookies, I turn jelly roll pans over and use their back side instead.


3. Measure or scale dry ingredients accurately. It is well worth investing in a good set of stainless steel cups and plastic spoons for measuring dry ingredients.

For baking cookies, the best way to scale flour is:

o Fluff the flour first with a spoon. Spoon it into an appropriate measuring cup.


o Then level the flour by sweeping a straight blade object such as a spatula across the top of the cup.


If you dip the measuring cup directly into flour, you will compact it and end up with too much flour for your recipe.


With granulated sugar, you can use either this technique or the dipping method. Since confectioners’ sugar tends to be lumpy, I like to strain it before measuring unless my recipe indicates otherwise.


Always use fresh and soft brown sugar for baking cookies. Scaling it by packing into a dry measuring cup.

Do not let brown sugar stand uncovered for a long period of time because an undesirable crust will form on the surface.


4. Measure or scale liquid ingredients using fluid measuring cups.

Do not use fluid measuring cups to scale dry ingredients.


However, it is alright to use dry measuring cups to scale syrups, honey, and molasses. To prevent sticking, slightly grease the cup with vegetable oil.


5. Make sure that ingredients, particularly eggs and butter, are at room temperature unless otherwise indicated.


Depending on your selected recipe, you may have to start by either combining ingredients, or whipping egg whites, or melting chocolate.


If your recipe requires you to combine two mixtures of ingredients that have different temperatures and/or consistencies, you should always do this step by hand.


I first like to add just one-fourth of the lighter mixture to the denser one. This brings them closer in consistencies, and they can easily blend together.


If one mixture is hot and the other is cold, I would first bring the cold mixture closer to room temperature by incorporating a small portion of the hot mixture into it.


A proper folding technique is very helpful for performing this step.


o First, hold a spatula with curved side facing down and cut through center of the mixture

o Scrape bottom of bowl and bring spatula up against the side

o Swing spatula over top of mixture and cut through center again. Rotate the bowl simultaneously for even blending


6. Follow recipe directions to shape dough before baking cookies.


7. Bake


8. Cool
 

9. Eat or wrap for storage and gift giving. Mailing homemade cookies is easier than ever with proper packaging technique.

Cookie Tips

Solutions For Your Cooking Problems


Many other cookie lovers and bakers have also encountered the following common cookie problems.


Cookie Problem #1 - Cookies turn rock hard after a couple of days in a plastic storage container with tight lid (humid climate).

Possible reasons for your homemade cookies to become as hard as rocks during storage are:

1. Over-baking
2. Over-mixing after adding flour
3. Using flour with a high content of protein, i.e. bread flour
4. Heating butter instead of letting it softened at room temperature
5. Using too much salt

To soften hard homemade cookies, store them in an airtight container along with a piece of fresh apple or bread.

Many other cookie lovers and bakers have also encountered the following common cookie problems.



Cookie Problem #2 - The bottom of my cookies tends to burn as the top half just starts to turn lightly brown. How do I prevent my cookies from burning?

Since cookie dough usually contains a large amount of sugar, the bottoms often brown quicker than the rest of the cookies. Thus, to prevent cookies from burning, bake them in the middle or upper third of the oven.

It is also a good idea to use cookie baking sheets that are made of heavy aluminum. Besides conducting heat evenly, heavy-weight baking sheets will not warp or bend after repeated use.

Double panning, stacking two baking or cookie sheets together, is another great way to prevent your homemade cookies from burning on the bottom. If you don’t have two baking sheets to stack together, then line your one and only sheet with good quality aluminum foil.

Finally, make sure that your baking sheet is not too large for the oven. Allow at least an inch of air space between the sides of your baking sheet and oven walls so that heat can adequately circulate around the pan.



Cookie Problem #3 - My ginger molasses cookies rise perfectly during baking, but when I remove them from the oven they flatten out. What am I doing wrong?

You just literally follow the directions and, of course, there is nothing wrong with that. Most cookie recipes call for creaming butter and sugar until light and fluffy. Unfortunately, by the time the mixture is light and fluffy, lots of air cells have already incorporated into it.

These air cells expand as cookies bake causing them to rise, but as soon as they come out of the oven, they will fall flat. So just remember to stop mixing as soon as butter and sugar are thoroughly combined because the purpose of creaming fat and sugar for cookies is more to form a smooth mixture than to beat in air.

In addition, under-baked cookies tend to fall during cooling and, therefore, are flatter.



Cookie problem #4 - How can I make my chocolate chip cookies crisp on the outside but soft on the inside?

You certainly have sophisticated taste buds! Indeed, the best chocolate chip cookies are crisp on the outside but soft on the inside. You can solve this cookie problem by baking your cookie dough in a high temperature oven, between 375 – 400 degrees Fahrenheit.



Cookie Problem #5 - I follow the recipe carefully, but my cookies sometimes spread excessively. What could be the reasons?

The culprit of your cookie problem could be one or a combination of the followings:

1. Warm dough – Refrigerate or freeze the formed cookies to make sure that shortening or fat is solid when they go into the hot oven.
2. High fat content – Cookies made with butter will spread more than those made with vegetable shortening or margarine.
3. High sugar content especially granulated – Reduce the amount of sugar by   2 tablespoons.
4. High liquid content, especially from eggs
5. Weak flour, one with low protein content
6. Over-creaming of butter and sugar
7. Greased baking pan
8. Low oven temperature – Starch takes longer to absorb moisture, swell up, and form desirable structure. Thus, cookie dough needs to go into an adequately preheated oven to develop proper shape.
9. Warm baking sheets - Do allow baking sheets to cool off before adding the next patch of cookie dough.



Cookie problem #6 - How does it affect my cookies if I take a shortcut by softening butter in a microwave?

When you soften butter using a microwave, part of the butter will melt before other parts are soft enough to use. Since melted butter is not very effective in trapping air cells, it tends to yield dense and puff cookies.

If time permitted, unwrap the stick of butter and let it stand at room temperature until it is pliable or just slightly resists a reasonable amount of pressure that you apply to it with your fingers. To speed up softening, cut the butter up into small pieces.



Cookie problem #7 - What is the remedy for cookie dough that is too sticky to roll out?

• Chill dough for one or two hours before rolling. Then cut it into small and manageable pieces. Work with one piece at a time while keeping the others refrigerated.
• Make sure that both your work surface and rolling pin are well-floured. If necessary, add just a tiny bit of flour to dough to make it workable.



Cookie problem #8 - If I keep my cookies in the refrigerator, will they stay fresh longer?

This cookie problem reinforces the myth that refrigeration delays the staling process in baked goods. In fact, your homemade cookies will get soggy and pick up the smell of any other foods stored nearby. They will also get stale more quickly because refrigeration actually expedites starch solidification, the first step of a staling process.

On the other hand, you can store your homemade cookies at room temperature in a covered container for at least a week before they become stale.



Cookie Problem #9 - I like to bake cookies in advance and freeze them for later use. How can I properly pack my cookies for freezing?

First, be absolutely certain that your homemade cookies are completely cool before wrapping them for freezing. This prevents moisture from accumulating and turning them soggy when they defrost.

Secondly, put a few cookies together and wrap them securely in plastic wrap. Place the wrapped cookies in a metal or plastic container and cover tightly to prevent moisture loss, freezer burn, or absorption of unwanted odors in the freezer.

Alternatively, put your freshly baked cookies in a container lined with enough plastic bags to prevent air from sipping in. Seal the bags with a wire tie before covering the container tightly. If your homemade cookies are delicately soft, put wax paper between layers to keep them from sticking together or breaking.

Last but very importantly, use a waterproof marker to note the content and date.

Preparing bar cookies for freezing is as easy as 1-2-3. Here’s how:

1. Fit the whole pan in a plastic food storage bag
2. Gently press out as much air as you can
3. Seal bag with a wire twist tie

You can also just simply cover the baking pan as tightly as you can with aluminum foil.

Well wrapped homemade cookies will retain their freshness for many weeks in the freezer. Remove as many cookies from the freezer as needed and defrost them, wrapped, at room temperature. If cookies lose their crisp crust, freshen and re-crisp thawed cookies in a 300 degree Fahrenheit oven for 3 to 5 minutes.

Serve and enjoy them within 2 days.



Cookie problem #10 - How can I tell if baking powder and baking soda are still good?

Baking Powder – Place a teaspoon of baking powder in a cup of hot water. If the water bubbles, the powder is still active.

Baking Soda – Place a teaspoon of baking soda in a cup of vinegar. If the vinegar foams on the top, the soda is still good.



Cookie problem #11 - What other kind of sugar can substitute for confectioners’?

There is no need for substitution because you can easily make your own confectioners’ sugar.

Combine 1 cup of granulated sugar with 1 tablespoon of cornstarch in a blender. Blend it on medium speed for 2 minutes or until finely ground. You’ve just made your homemade confectioners’ sugar.



Cookie problem #12 - My kids don’t like coconut flakes. What effect does it have on my cookies if I leave it out of the recipe?

This is one of the most common cookie problems and I sympathize with you. I am still trying to get my nieces to eat cookies with any kind of nuts or dried fruits in them.

The answer lies in your selected cookie recipes. If coconut flakes is not an essential ingredient, there may not be any noticeable effect in leaving it out. On the other hand, if the recipe calls for at least ¼ cup of coconut flakes or any undesirable ingredient, then you’d better off selecting another recipe.