Coconut pancakes with caramelised bananas

I woke up one morning having an incredible craving for pancakes.  Alas, there was no milk (or soymilk in the Vitasoy cartons) in the fridge.  I, however, found half a can of coconut milk still sitting from making a curry a couple of nights ago.  I wondered whether I could use coconut milk for pancakes, and was surprised to see the number of pancake recipes using coconut milk.  This was one of the first ones that I came across and got some good reviews.

I've posted the original recipe for the pancakes (as I halved mine).  I didn't have any desiccated coconut on hand so just added a bit more flour.  The pancakes are fluffy and not too dry with that hint of coconut.  It was divine served with some caramelised bananas and even better when I squeezed a bit of lemon over the top!

Coconut pancakes with caramelised bananas

Adapted from Taste.com
Serves 3-4

Ingredients

Coconut milk pancakes 

• 150g (1 cup) self-raising flour
• 45g (1/2 cup) desiccated coconut
• 2 tablespoons brown sugar
• 250ml (1 cup) coconut milk
• 2 eggs, lightly whisked
• Melted butter, to grease 

Caramelised bananas

• 20g butter
• 3 tablespoons brown sugar 
  
• 2 large ripe bananas, peeled, thickly sliced diagonally 

Method

1. (Preheat oven to 100°C.) Combine the flour, coconut and sugar in a bowl and make a well in the centre. Whisk together the coconut milk and egg in a jug. Gradually add the egg mixture to the flour mixture, whisking constantly until smooth. Cover and set aside for 20 minutes to rest.
2. Brush a large non-stick frying pan with a little of the melted butter to grease and heat over medium heat. Pour about 1/4 cup of batter into the pan (or cook 2 if your pan is big enough) allowing room for spreading. Cook for 1 1/2 minutes or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for a further 1 minute or until golden. Transfer to a plate and cover with foil. 
3. Place in oven to keep warm (if you're making for more than 1). Repeat, in batches, with remaining melted butter and batter, reheating the pan between batches.
4. Wipe the frying pan with paper towel. Melt half the butter over medium-high heat until foaming. Add half the banana and cook for 1-2 minutes each side or until golden. Transfer to a plate. Repeat with remaining butter and banana.
5. Divide the pancakes among serving plates. Top with banana and some of the caramelised sauce. Serve with lime or lemon wedges.

Sultana/Raisin bread rolls (提子包)

A while ago, I came across a method of making bread which uses a water roux (or tangzhong) starter made by cooking flour in some water and adding it to the dough.  From the blogs that I read, this type of bread is used in Asian bread making and gives those bread the soft fluffy texture (this website gives some really good information).  I tried my hand using this new method to make some sausage buns, but they didn't turn out with the fluffy texture that I was after and looking so forward to.  I figured it was due to my lack of kneading skills than the water roux not doing its job so following that attempt, I spent hours on the net watching videos of how to knead bread, learning what a 'smooth and elastic dough' means and should look like (even if it is through a screen) and what the 'window-pane test' is.  Armed with that, I had my second go.  I made sultana bread rolls this time as we had sultanas to use up in the house and it does take me back to my childhood days in HK of going into bakeries and seeing rows of them along with other goodies.

The bread rolls turned out light and fluffy, and I think I am getting closer to achieving what I want.  Even Mum says that they were much better than last time!  They were delicious fresh from the oven, and even for the next two days, they still kept the softness (though were slightly better if we nuked it in the microwave for about 10 seconds).  For my next attempt, I might up the sugar a wee bit and use some skim milk powder as per the original recipe to see what differences it makes.  I really can't wait to get my hands at some red bean buns, match buns, milk buns ... I could become addicted to bread making!

Sultana/Raisin bread rolls (提子包)

Adapted from Foodbook.hk
Makes 12

Ingredients

Water roux

• 20 g bread (high-gluten flour)
• 100 g water 

Dough

• 280 g bread (high-gluten) flour
• 35 g caster sugar
• 1 large egg
• 1 1/2 teaspoons (5 g) of yeast
• 70 g milk (I use 50 g normal milk and 20 g evaporated milk)
• All the water roux
• 20 g unsalted butter, cubed roughly
  
• 3/4 cup raisins or sultanas
  

Method

Water roux

1. In a saucepan, combine the bread flour and water and heat over medium heat until it reaches 65oC (using a candy thermometer).  If you don't have a thermometer like myself, you know it is done when you see the bubbles forming in the mix, then disappear and for every stroke you make in the paste, there'll be a streak left behind.  To get to this stage takes about 2-3 minutes.
   
2. Take off the heat, transfer to a bowl and place cling wrap right over the top of the water roux mixture to prevent it from drying out.  Allow it to cool (to lukewarm) before using. 
   

Dough

1. In a bowl, add all the ingredients except for the butter and raisins or sultanas, and mix until it comes together.  Turn the semi-formed dough onto a floured surface and knead until a smooth and elastic dough forms.  Gradually knead in the butter, working each knob in before adding the next one -- it takes a bit of time (about 20 minutes).  The dough is done when it passes the window pane test.  At this stage, knead in the sultanas.
   
2. Place dough in a oiled bowl, cover with cling wrap or a damp towel and allow to proof until doubled in size (about 1 hour at 28oC).  To test whether dough is ready, press a dimple with a floured finger and remove -- if the indentation remains, dough is ready but if it disappears, prove for a bit longer.
   
3. Once proofed, lightly press on the dough to release the air and knead briefly until it's returned to its original size
4. Divide dough into 12 equal portions.  Allow dough to rest for 10 minutes. 
5. Shape dough into balls.  Place on a baking tray, leaving about 5cm apart.  Cover wtih cling wrap or damp towel and allow to proof for about 30-40 minutes.  In the last 10 minutes of proofing, preheat oven to 175oC.
6. Once dough has proved, brush egg wash and place in oven for 12-15 minutes or when bread sounds hollow when tapped.
   

Anzac biscuits

I don't think there is anyone in Australia or New Zealand, or any Australian or New Zealand expat that hasn't heard of the Anzac biscuit.  It is synonymous with these countries down under (the story of where they originated can be found here).  I can't remember when or where I tried my first Anzac biscuit, though I do remember that I made my first ones in Home Economics back in yesteryear.  I believe they were edible.  Since then, I've tried many Anzac biscuit recipes and while most have turned out tasting like Anzacs, I find that most recipes I can taste the bicarb, though I do not want to reduce the amount lest it makes it chewier than I prefer.  I found a new recipe that adds a teaspoon of ginger.  While the ginger is quite subtle, it does give the biscuit a nice spice aftertaste, and it takes away the bicarb aftertaste!  I think this may become my go-to Anzac biscuit recipe, and the bonus?  It takes only 10 minutes prep!

Anzac biscuits
Makes 30

Ingredients

• 115 g (3/4 cup) plain flour
• 1 teaspoon ground ginger
• 1 1/2 cups rolled oats 
• 3/4 cup caster sugar
• 1/2 cup desiccated coconut
• 2 tablespoon boiling water
• 1 tablespoon golden syrup
• 1 teaspoon bicarbonate of soda
• 125 g butter, cubed, melted

Method 

1. Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper. 
2. Sift the flour and ginger into a large bowl. Add the rolled oats, sugar and coconut, and stir to combine.
3. Combine the boiling water, golden syrup and bicarbonate of soda in a small jug. Once the mixture froths up, stir in the butter. Set aside for a few minutes to cool slightly. Add the cooled butter mixture to the flour mixture and use a wooden spoon to combine.
4. Scoop 2 heaped teaspoons of mixture and place onto lined trays and flatten slightly. Repeat with the remaining mixture, leaving about 3cm between each (they don't spread much). Bake in preheated oven for 13 minutes for chewy biscuits or 16 minutes for crunchy biscuits, swapping trays around halfway through cooking. Set aside for 5 minutes, then transfer to wire racks to cool.

Chinese turnip/radish cake (蘿蔔糕)

Mum went grocery shopping one day, and came back with 2 lor baks (Chinese turnips or radishes, I still don't know which of the two they are in English), and then asked me to make lor bak go (蘿蔔糕).  Lor bak go is a common dish seen at yumcha, usually panfried, and also traditionally eaten (and given away as gifts) during Chinese New Year.  It was neither Chinese New Year nor did anyone had a craving for lor bak go so it baffled me as to why my Mum would want me to make this.  Nonetheless, I searched both English and Asian recipe and blogging sites to find a recipe and any Asian (grand)-mother tips on making this.

Though there is certainly room for improvement, especially taste- and texture-wise the parentals thought it tasted better than the ones served at some yumcha establishments where all one would taste is the glugginess from the rice flour and MSG.  It'll definitely be attempted once again when I come aross some good lor baks, and maybe next Chinese New Year, you'll be receiving lor bak go's from me.

Chinese turnip/radish cake (蘿蔔糕)

Makes 1 large dish

 After steaming

Panfried

A few tips before starting
This is one of the recipes that you need to read carefully before starting.  Note that the ratio of the lor bak to flours should be is 5:1 so adjust the amount of flours depending on how much lor bak you have, and the amount of water you will need in STEP () is 1/4 of the weight of lor bak in mls.  The amount you use for the dried shitake mushrooms, Chinese sausages and shrimps and seasonings is based on personal preference, use this as a guide and adjust.  Feel free to use dried Chinese bacon as well. 

Ingredients

• 1500 g Chinese radish/turnip (lor bak) 
• 255 g rice flour (not glutinous)
• 45 g wheat starch
• 4-6 dried shitake mushrooms
  
• 2 dried scallops 
• 2 dried Chinese sausages, diced
• Small handful dried shrimp
  
• 3 tablespoons vegetable oil 
• 400 ml of water -- water from cooking the radishes
  
• White pepper
  
• Sugar

Method

1. Generously oil a deep 9" dish or 2 loaf pans with 1 tablespoon of the oil
   
2. Rehydrate the shitake mushrooms and dried shrimp in one bowl of room temperature water.  Once rehydrated, drain, dice the shitake mushrooms and cut shrimp into halves.  Set aside.  In another bowl, rehydrate the dried scallops in about 150 ml of room temperature water.  Drain the scallops, reserving the water, and shred the scallops into shreds.  Set aside.
   
3. Take 500g of the radish, and cut into 1cm rectangular sticks.  Grate the other 1000g of radish (hand-grating gives it a better texture).  
4. Heat a wok over medium-high heat.  Add 1 tablespoon of the oil and add in the Chinese sausages (and Chinese bacon if using) stir-frying constantly.  Once you see the oil come out of the sausages, add the mushrooms, scaloops and shrimps.  Keep stir-frying for a few minutes until they're close to done.  Remove from wok, trying to not take too much of the oil and set aside.
5. In the same wok (on medium heat), add in the sliced and grated radish (with all the water from grating), the 150 mL reserved water from rehydrating the scallops and 1 teaspoon of sugar (needed as radishes naturally have a slightly bitter taste to them).  Cook radish for about 15 minutes, covered.  Uncover, and add white pepper (about 1-2 teaspoons) and salt (you don't really need too much as the Chinese sausages and shrimp will impart some flavour so maybe 1-2 teaspoons).  Continue cooking for another 10-15 minutes or until radish is soft and transparent.  Turn off the heat.
   
6. From the cooked radish, measure out 400 mL of water (I just ladled water into a measuring jug) -- should be enough if the radishes are good otherwise add some water to make up to 400 mL.
7. In a bowl, mix the flours together, and add in all the water, stirring until there are no lumps (takes a while but it will become smooth).  Set aside.
8. Turn the heat on the wok again (medium to medium high heat).  Cook the radish until it is boiling again.  Add in the Chinese sausages, shrimps, mushrooms, scallops and stir fry for 2-3 minutes.
9. Use one hand to pour the flour and water mixture into the wok while continuously, and quickly stirfrying the radish mixture.  This is an important step as if you do not stirfry continuously or you're not fast enough, everything will stick to the wok like a big gluggy mess!  Keep stirfrying until there's hardly any moisture left.  Turn off the heat immediately and give it a few more stirs.  
10. Place into the oiled dishes and smooth the top. 
11. If using a large dish, steam on medium to high heat for 40-50 minutes (adjust for smaller pans) or when a chopstick inserted into the centre comes out clean.  Check the water level after about 20 minutes and replenish if necessary.
12. Let it cool a bit and it can be served freshly steamed with some soy sauce. If you want to panfry them, it's best to let it cool first, refrigerate overnight before cutting them into slices (makes it easier).  Cut into 2 cm thick slices and panfry until slightly brown and crispy.  Serve with soy sauce or chilli sauce.
    

Zucchini pancakes

After seeing this recipe on another food blog, I went out to buy zucchinis to try this recipe.  While mine ended up looking like fritters more like pancakes, it tasted great nonetheless especially with the dipping sauce.  I had this for dinner though I would expect it would also make for a great breakfast, lunch, afternoon tea, late night snack .... it's a bonus that it doesn't need any eggs as I have a tendency to forget to buy them, or have used them up to bake.  

Zucchini pancakes
Adapted from Jessica's Dinner Party
Makes 8

Ingredients 

Zucchini pancakes

• 2 small green zucchini
• 1/2 teaspoon salt
• 1/2 cup all purpose flour, plus more if needed

Dipping sauce

• 1 tablespoon soy sauce
• 1/2 tablespoon white or cider vinegar
  

Method

1. Thinly julienne the zucchini and place in a bowl.  Add the salt and allow it to sit for 10-15 minutes.  
2. Do not drain the zucchini. Add flour to the bowl and mix well -- you should have a thick batter (slightly thicker than pancake batter).  If it isn't, either add more water or flour to get the right consistency.
3. Heat a frying pan on medium low and add just enough vegetable oil to coat the bottom of the pan.  Spoon about 2 tablespoons of batter into the pan and allow it to cook for 3 minutes before flipping over (add more if your pan allows but don't overcrowd) -- don't move it at this stage as you want it to set its shape.  Flip the pancake/s over, and flatten slightly to about 5-6 cm in diameter.  Cook for a few more minutes until golden.  Repeat in batches.
   
4. Serve warm with the dipping sauce (mix the soy sauce and vinegar together).
   

Double chocolate and peanut butter bars

I can't remember how I came across this recipe, but the photos of these bars won me over straight away as I found myself salivating in front of my screen.  Plus, the added bonus to this recipe was that it required no baking -- absolutely perfect given my living arrangements at the time (without an oven ... I know)!  It was my first foray into natural peanut butter, and which I hadn't heard of before.  Turns out that it's purely made from peanuts and has nothing else (not even added salt).  I managed to find it quite easily at Woolies in the health food section, and used the (only) one which was from Sanitarium.  Having had some left over from making these bars, I used the rest in lieu of the normal (unnatural?) Kraft stuff.  At first it tasted quite bland, probably due to the lack of salt, but the peanut flavour does come through and certainly tastes more 'nutty' than Kraft.  It took me a few slice of toast to get used to it but now I'm a natural peanut butter convert (and have also converted the parentals).  Besides, it makes me feel less guilty knowing it doesn't have an ingredients list with words I can't even pronounce.

These bars are awfully addictive, and are so good for the soul but definitely have more than a couple of friends over to share with, otherwise lo and behold, you may realise that you'll have finished the tray, and thus 1 whole cup of peanut butter by yourself!

Double chocolate and peanut butter bars

Adapted from Guiltykitchen.com
Makes 24 bars

Ingredients

Base Layer

• 1/2 cup unsalted butter
• 1/4 cup sugar (minus 2 tablespoons)
  
• 5 tablespoon Cocoa
• 1 egg, beaten
• 1 1/4 cups sweet biscuit (eg. Arnott's Marie), process or break into small crumbs

Middle Layer

• 1/2 cup unsalted butter, melted and cooled slightly.
• 1/2 cup icing sugar
• 1 cup smooth, natural peanut butter
• Pinch of salt

Top layer

• 120 g good quality dark chocolate (minimum 60% cocoa solids)
• 1 tablespoon unsalted butter

Method

Base layer

1. Place a bowl over a saucepan of lightly simmering water and melt the butter, sugar and cocoa together. 
2. While still over water, add egg and beat to combine (will thicken quite a bit here, and this helps to cook the egg).  Remove from heat and add crumbs.
3. Press into a lined 8" x 8" cake pan. Set aside.

Middle layer

1. Add peanut butter and butter together in small bowl.  Mix in sugar, salt and vailla to form a thick paste.
2. Add onto the base layer and smooth over, patting down to make a flat, even layer.  Place in fridge for about 15 minutes.
   

Top layer

1. In a bowl over a saucepan of lightly simmering water, melt butter and chopped chocolate together. Stir until complete dissolved and smooth.  Allow to cool slightly while keeping it smooth
   
2. Remove pan from fridge and pour chocolate mixture over peanut butter layer and spread out evenly.
3. Place in the fridge and let it cool completely to become hard.  Once hardened, remove from baking pan and slice into small squares. 
   

Chocolate panna cotta

The first time I had panna cotta was at an end of year dinner about 2 years ago.  Only knowing it as a sort of cream and milk jelly, I wasn't sure what to expect but my first taste won me over as a panna cotta lover.  It was creamy, silky smooth, and with a texture that was like barely set jelly.  Later did I learn that to achieve that sort of balance in texture required a precision in using gelatin which can be a pretty fussy and temperamental ingredient.  Undeterred, and with left over cream to use up, I found a recipe online and gave it a shot.  I used powdered gelatin this time, but having done a bit more research, I'll definitely invest in gelatin leaves.  This one turned out a bit firmer, verging on being a mousse but it was just as smooth and I loved the chocolate in it!

Dark chocolate panna cotta 

Adapted from Martha Stewart
Makes 4-5 (depending on size of ramekins)



Ingredients 

• 1 cup milk
• 2 teaspoons unflavoured gelatin powder
  
• 2 cups double cream
• 1/4 cup sugar
• 200 g good quality dark chocolate (60-70% cocoa solids) -- I use Lindt blocks
• 1 teaspoon pure vanilla extract

Method

1. Place 5 ramekins on a baking sheet (and if you plan to invert them, brush lightly with some oil), set aside. Pour the milk in a small bowl. Sprinkle the gelatin evenly over the milk, and let soften for 5 minutes.
2. Combine cream and sugar in a medium saucepan. Place over medium-high heat, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, whisking to combine. Remove from heat, and stir in chocolate and vanilla. Whisk until thoroughly combined. 
3. Pour through a fine sieve into a large glass measuring cup. Divide mixture evenly between ramekins; chill until set, at least 4 hours.
4. Serve sraight from the ramekins or if you want to invert them, dip the ramekin in some hot water for about 30 seconds, and invert -- if it still doesn't come out, run a round-bladed knife around the panna cotta. 

Pinwheel cookies

I came across a recipe for pinwheel (otherwise known as swirl cookies) in a magazine which required using melted white and dark chocolate for the separate doughs.  Not wanting to go out just to buy a block of white chocolate, I had a look on the web for a recipe where I could use a basic shortbread dough for the 'white' of the pinwheel, and I did find one!

It was a bit of a fight between myself and the dough to get it to roll up without it cracking, and in the end I just rolled it up quickly, and went fixing the cracks by smooth dough over it.  Had that failed, I would've probably made checkerboard cookies though Mum said that I could've just used the dough made them into separate cookies but I was determined to make a two-toned cookie!  The biscuit is buttery and crumbly and nor too sweet and keeps well in an airtight container for days.

Pinwheel cookies 
Recipe from My Buttery Fingers
Makes about 30

Ingredients

Vanilla Dough

• 160 g plain flour
• 100 g salted butter, cold, cut into 1cm cubes
• 50 g sugar
• 1 teaspoon vanilla essence
• 1 large egg yolk
  

Chocolate Dough

• 140 g plain flour
• 20 g dutch process cocoa powder
• 100 g salted butter, cold, cut into 1cm cubes
• 50 g sugar
• 1 large egg yolk

Method

1. Make the vanilla dough - place flour and butter into mixing bowl and rub together until mixture resembles coarse breadcrumbs. Add vanilla, sugar and egg yolk, mix together gently until a ball of dough forms. Form dough into a disc and warp dough with cling wrap and chill whilst you prepare the chocolate dough.
2. Prepare the chocolate dough as per the vanilla dough, adding the cocoa in with the flour.
3. Unwrap the vanilla dough and roll until 5 mm thick between 2 pieces of baking paper, trying to maintain a square shape.  (Wendy places it in a large Ziploc bag to roll which I'll try next time).  Place in fridge while you do the same with the chocolate dough.  
4. Place the chocolate dough on top of the vanilla dough and roll up tightly but gently like a Swiss-roll gently (I found it pretty difficult to roll without it crumbling, and not too sure why ... in any case, I just patched up the cracks). Chill for 1 hour.
5. Preheat oven to 180C. Line a baking tray with baking paper.  
6. Remove dough from the fridge and slice into 5 mm slices and place them slightly apart on baking sheet (they spread only slightly). 
7. Bake for about 12-15 minutes or until the biscuits are just turning pale golden around the edges, let cool on the tray for 2 minutes then transfer to a wire rack to cool completely before storing.

Basic cupcakes

These were the very first thing that I remember my Mum baking for my brother and I back when we were 5 or 6 and also the first thing I learnt to bake for the family and for other people.  I think this was a recipe that Mum got in a Woman's Weekly recipe book back in the 80s which has been stuck on our fridge for years for easy reference. 

My family tends to prefer things to be less sweet, thus we've cut down on the sugar.  You can also have the plain or add choc-chips instead of the sultanas, or add a 1/4 cup of desiccated coconut.  It's hard to go wrong; for the best results, have the eggs and milk at room temperature (or at the least not fresh out of the fridge).  It's also best eaten fresh from the oven, or it can be warmed up again the next day.

Basic cupcakes

Makes about 24

Ingredients

• 125 g unsalted butter, melted
• 2/3 cup of caster sugar
• 2 eggs 
• 1 teaspoon vanilla extract (optional)
  
• 1 1/2 cups self raising flour, sifted
  
• 1/2 cup milk
• 1/2 cup sultanas
  

Method

1. Preheat oven to 180oC and line muffin tray/s with patty cases.
2. In a large bowl, mix the melted butter and sugar with a wooden spoon until well combined.  Add in eggs one at a time, mixing well after each addition.  Mix in vanilla extract if using.  
3. Add in a third of the flour and half the milk, and mix until just combined.  Add in another third of the flour and the rest of the milk, and mix.  Add in the rest of the flour and sultanas (or choc-chips).  Mix until just combined.
   
4. Divide mixture between patty cases -- fill about 3/4 of the way. 
5. Bake in preheated oven for 12-15 minutes or until tops are golden and the cupcake springs back to the touch.  Alternatively, the cupcakes are down when a skewer inserted comes out clean. 

Cranberry, oatmeal and chocolate cookies

My first recipe post on this site (and of this year) happens to be a batch of cookies I made as Christmas presents.  I can't remember what inspired me to use cranberries, but perhaps seeing more than a handful of cranberry breads, cranberry shortbreads, cranberry cookies, etc, turning up on my Google reader feed in the weeks leading up to the festive season.  I settled on a cranberry cookie (easy to pack, easy to eat, and keeps longer).  As is habit before I set out on a new recipe, I read over a dozen recipes to read, compare and pick out before I have the one I will try.  It can be time-consuming but sometimes I end up some uncovered food blog gems and a fabulous recipe, which then makes everything worthwhile.

The original recipe is from Epicurious.  After reading the reviews, I've cut down on the chocolate chips, which I make by chopping up a good quality block of chocolate, to make the cookies less sweet (so one can have more and not feel guilty!) and have substituted fresh cranberries for the dried ones (there are no fresh cranberries grown in Australia apparently!).  These turned out to be my favourite kind of cookie -- crisp on the outside, chewy in the middle and the tart cranberries gave a great flavour surprise amongst the sweetness of the chocolate.

Cranberry Oatmeal Chocolate cookies

Makes 25-30 cookies

Ingredients

• 1 cup all purpose (plain) flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon (optional)
• Pinch of salt
• 140 g unsalted butter, room temperature
• 1/2 cup caster sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats (not instant)
• 3/4 cup dark, milk or white chocolate chips (personal preference)
• 3/4 cup dried cranberries

Method

1. Position rack centre of oven and preheat to 175°C. Line 2 baking pans with baking paper.
2. Whisk flour, baking soda, cinnamon (if using), and salt in medium bowl to blend.
3. Using electric mixer, beat butter and both sugars in a large bowl until smooth (4-5 minutes).  Beat in egg and vanilla.
4. Add flour mixture and oats and stir until blended.  Stir in all chocolate chips and cranberries.
5. Drop batter by rounded tablespoonfuls onto prepared sheets, about 5 cm apart and flatten. Bake cookies, 1 sheet at a time, until edges are light brown, about 10-12 minutes (depending on your oven). Cool on sheets 5 minutes. Transfer to rack and cool completely.