Cranberry butter cookies

Recipe: ( from Skillful & Creative Treats by Chef Lim Siew Chung )
Ingredients:
- 120g butter, softened to room temperature
- 60g icing sugar ( I prefer them to be sweeter, so I would add more sugar next time )
- 1 egg
- 200g plain flour
- 1 tbsp corn starch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla essence
- Dried cranberries ( my own additional)
Method:
  Preheat oven to 160 degree C ( fan-forced). Line baking trays with baking paper.
  Cream butter and icing sugar until fluffy. Add in egg and continue to beat until creamy. Add in the remaining ingredients and mix into soft dough. Fill the dough into piping bag fitted with nozzle ( I used 1M ) and pipe out flower shapes on tray.
  Bake in oven for 15 to 20'. Remove and leave to cool before storing.

I am linking this post to Cook-Your-Books #20 organised by Joyce from Kitchen Flavours

MILK LOAF

  Another delicious bread from Alan Ooi.
Recipe: ( from In love with bread by Alan Ooi)
Ingredients:
*Dough:
- 350g bread flour
- 150g plain flour
- 30g milk powder
- 40g sugar
- 8g salt
- 7g instant yeast
* - 250ml cold milk
- 1 egg
* 60g butter, softened
* some evaporated milk for brushing the top ( i used 1 tsp condensed milk+2 tsp water)

Method:
  Mix all dough ingredients together in mixing bowl until combined. Add cold milk and egg, use mixer and mix until dough is formed. Add in butter, continue to beat until the dough is shiny and elastic. Cover the dough and let it prove in a warm place for 50' or until double in size. Punch down to release the air in the dough. Divide dough into 4 portions, round into balls, rest for 10'. Roll into balls again, put on baking tray, let it prove for another 45' or until double in size. Cut few slits on top of the dough. Brush the milk on top. Preheat the oven at 190 degree C. Bake in the oven for 25 to 30' or until the bread turn golden brown.

 I am linking this post to Cook-Your-Books #14 organised by Joyce from Kitchen Flavours