Open Faced Egg Mayo Sandwich

The sudden craving for simple sandwich can be satisfied with this egg mayo sandwich which is full of flavor. Simple and easy sandeich which can be prepared in a jiffy. Perfect for weekdays breakfast or weekend brunch. Loaded with creamy mayo and lightly season with salt and pepper, this delicious egg mayo sandwich is my girls favourite breakfast. I made this sandwich quite and serve with a bowl of nuts and fruits for a complete meal. 

Ingredients

4 eggs

4 slices white bread

1 tsp yellow mustard

2 heaped tbsp mayonnaise

Salt to taste

1/3 tsp freshly ground black pepper

4 salad leaves

Methods

Pour room temperature water in a pot and place the eggs. Water level shall cover the eggs. Bring to boil and turn ifc heat.

Cover with lid and let it sit for 10 minutes. Fill a bowl with cold water and ice cubes. Place the eggs in the cold water for 5 minutes.

Peel the eggs and mash the eggs with fork. Add mayonnaise,mustard,salt and pepper. Stir to combine.

Spread butter evenly on bread and toast. Place the salad leaves on the toasted bread and top with the egg mayo mixture.

Serve immediately.

Stir Fry Pumpkin Masala

This is my take from ordinary stir fry pumpkin. My love for pumpkin are endless from, sweet to savoury pumpkin dishes all are in my game. That's how much i'm hooked with this gentle giant with vibrant colur. Spicy stir fry pumpkin can be prepared in a jiffy with simple ingredients available in our kitchen. The dish loaded with fragrant spices and the natural sweetness from the pumpkin balance out the heat from the spices. Goes really well with white rice.

Ingredients

2 cups pumpkin, cubed

1 dry red chilly,torn

1/2 cup water

2 tbsp vegetable oil

1 tsp mustard seeds

1 tsp cumin seeds

2 cloves garlic,mince

1 red onion,minced

1 tsp mango powder

1/2 tsp turmeric powder

1 tsp chilly powder

1/2 tsp Kashmiri chilly powder

1/2 tsp fennel powder

1/2 tsp coriander powder

1 tsp garam masala

1 sprig curry leaves

Methods

Heat oil in s frying pan over a medium flame and fry mustard seeds. Once mustard seeds started to splutter, add cumin seeds,dry chilly,curry leaves and onion. Saute for 1 minute.

Add minced garlic and saute for 10 seconds. 

Add the coriander powder,chilly powder,Kashmiri chilly powder,mango powder,turmeric powder,garam masala and fennel powder. Saute for 1-2 minutes.

Add the pumpkin and cook for 2-3 minutes.

Cover with lid and cook for 3-4 minutes on low heat. Stir in the water and cover with lid. Cook for another 5 -6 minutes.

Remove from heat and transfer to a serving bowl.

Enjoy hot or warm with white rice.

Srichacha Egg Tofu

My girls are great fan of egg tofu thus, i'll grab them everytime i come across of it in supermarket. The eggy and jiggly texture is what made them love the tofu and everything made of it is their favourite. Egg tofu or known as Japanese tofu, is very soft,fragile and tricky to handle to make sure not to crumble. 

I shallow fry the tofu to enhance the taste and love the slightly crispiness texture of the Japanese tofu. The saice is not too spicy as the honey balance out the heat. Serve immediately with ehite rice.

Ingredients

2 packets egg tofu, sliced into 1"inch thick

2 tbsp srichacha sauce

1 tbsp honey

1/2 cup chicken broth

2 cloves garlic,minced

1 tsp cornstarch,dilute with 2 tbsp water

1 sprig scallions,chopped

1 tbsp corn flour

1 tbsp rice flour

1 tbsp all purpose flour

Oil for shallow fry

Salt to taste

Methods

In a plate, combine rice flour,all purpose flour and corn flour.

Gently coat the sliced tofu with the flour mixture.

Heat oil in a frying pan and shallow fry the tofu slices on each side till golden and slightly crispy.

Transfet to a plate lined with kitchen towel to drain excess oil.

In a bowl, combine chicken broth,srichacha sauce and honey.

Heat oil in a pan and saute minced garlic on medium-low flame till fragrant.

Add the chicken broth mixture and bring to a boil. Season with salt and simmer for 1-2 minutes.

Reduce heat to low and pour in the diluted corn starch. Stir.

Once the mixture started to thickened, off the heat and pour over the sauce over the fried tofu.

Garnish with chopped scallions and serve hot.

Lemon Poppy Seeds Cake

I'm not a big fan if cake but there are some simple and fuss free cake that i'm fancy of. I was tempted to bake this goldrn lemon poppyseeds cake while reading a novel about patteserie. It was loaded with baked goodies on every single pages and this delicious lemon poppyseeds cake mentioned couple of times. I couldn't resist and put off the novel aside heading to my little hut to bake 😁. With a little bit of mixing and creaming, the gorgeous cake are ready to feast. It's lightly scented with citrus flavour (thanks to the lemon zest) and bursting with bright lemony flavor. Love the popping of poppy seeds on every bite. The glaze is definitely a pretty sight and which enhanced the lemon flavor.  

I enjoyed the cake with my novel and a cup of hot black tea. The cake was light,fluffy and moist and guess what, i'm not tempted anymore with each flipping pages of the novel as my craving has been satisfied ☺. 

Ingredients

3 cups all purpose flour

1/4 cup poppy seeds

1 cup unsalted butter,room temperature

3 large eggs, room temperature

2 cups granulated white sugar

2 1/2 tbsp lemon zest

2 tbsp lemon juice

1 cup buttermilk

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

For The Glaze

2 tbsp lemon juice

3/4 cup confectioners sugar

3-4 tbsp water

Methods

Preheat oven at 180'C and grease a bundt pan with cooking spray. Dust the pan evenly with flour. Keep aside.

Combine flour,salt,baking powder,baking soda and poppy seeds. Keep aside.

In a bowl, add buttermilk,lemon juice,lemon zest. Keep aside.

Using a hand ir stand mixer, cream the butter and sugat till light and fluffy. Scrape the sides of the bowl.

Add in eggs one at a time and beat after each addition.

Reduce speed to low and add 1/3 of flour mixture. Beat just to combine. Add 1/3 of buttermilk mixture and beat. Add the remaining flour and beat. Now beat in the remaining buttermilk.

Using a spatula gently stit to combine all the ingredients.

Pour the batter into the prepared bundt pan and bake for 65-70 minutes or until a skewer inserted in the center of the cake comes out clean.

 

Remove from oven and cool in the pan for 10-15 minutes

In a bowl, add confectioners sugar,lemon juice and water. Mix well till no lumps.

Invert the cake to a cake stand. Drizzle over the glaze and let it set for 10-15 minutes.

Slice and enjoy.

Notes

• Do not over mix the batter

• Greased the bundt pan and dust with 

        flour evenly to avoid the cake from            sticking to the pan

Shrimp Curry With Tau Pok

I got an idea of making this particular curry in impulse. I'm looking for curry without curry powder or spices. Just a rich curry with a hint of spiciness to go with my white rice. Knowing i have some herbs in my fridge, decided to throw them all into one dish by taking into an account, all the ingredients will go really well with each other. The recepi goes well with squid or any white flesh fish too. Adjust the amount of chilly according to your preference and do not skip the shrimp paste as, it enhance the taste and flavour of the delicious shrimp curry. 

Ingredients

300g shrimps,washed & deveined 

5 pcs tau pok,halves

1 stalk lemongras,chopped

1 large red onion,chopped

3 cloves garlic,chopped

1/2"inch shrimp paste

1/2"inch ginger,peeled & chopped

1/2"inch galangal,peeled & chopped

1/2"inch fresh turmeric,chopped

6-8 pcs bird eye chilly,chopped

4 pcs dry red chilly,soaked in hot water

2 pcs kafir lime leaves,torn

1/2 cup thin coconut milk

1/3 cup thick coconut milk

1 pc tamarind peel

1/4 tsp palm sugar

2 tbsp vegetable oil

Salt to taste

Methods

In a food processor or blender, add shrimp paste, lemongrass,galangal,garlic,onion,ginger,bird eye chilly,dry red chilly and turmeric. Grind into a smooth fine paste.

Heat oil in a pan and saute the ground ingredients on medium-low flame till fragrant and oil started to separate.

Add the kafir lime leaves,tau pok and tamarind peel. Cook for 30 seconds.

Add the prawn and thin coconut milk and cook for 1 minute.

Add the thick coconut milk and season with salt and palm sugar. Cook for another 1-2 minutes or till the prawn are done.

Transfer to a serving plate.

Creamy Mediterranean Chicken

The girls are huge fan of anything creamy be it on desserts or savoury. Knowing that, it's not a surprise for them to love creamy Mediterranean chicken i served out for our Saturday night dinner. I love the crispy chicken skin and thanks to the searing. Creamy and with a hint of Mediterranean indeed a delicious one pot meal to serve on weekends or weekdays. I used black olives for the chicken, green olives works well too. Dip a chunk of bread to savour the rich broth for a satisfying meal.

Ingredients

4 pcs chicken thighs,washed.

1/2 cup heavy cream

1 cup chicken broth

1/4 cup parmesan cheese

1/2 tsp fresh/dried oregano

1/2 tsp fresh/dried thyme

1/2 tsp pepper flakes

2 cloves garlic,minced

2 tbsp unsalted butter

1/4 tsp ground black pepper

1 tbsp sliced black olives

1/2 bell pepper,julienned

Pinch of saffron

Salt to taste

Methods

Preheat oven at 400'F

Season the chicken thighs with salt and pepper.

Melt butter in a large oven proof skillet or cast iron pan,place the chicken skin side down and sear for 2-3 minutes on both sides. Keep aside.

In the same pan, add garlic and pepper flakes. Saute for 1-2 minutes by stirring constantly.

Add the chicken broth,cream,olives,bell pepper,thyme,saffron,oregano and parmesan. Bring to boil and reduce heat to medium-low to simmer for 4-5 minutes.

Add the chicken and place in the oven to cook for 22-30 minutes.

Remove from oven and serve.

Masala Bajra Roti

Bajra or pearl millet is one those healthy millets available in Asian groceries. The millet comes in the form of flour as well and use to make roti,puri and other millet based dishes. Unlike wheat millrt flour are coarse ground and the outcome of any pearl millet dishes are not as soft as wheat. Nevertheless, it packed with nutrients most needed for healthy body. Easily digest made it perfect for elder people and kids. Bajra roti can be served as breakfast or dinner with chutney or gravy of your choice. I added chopped chilly,onion and coriander leaves to enhance the taste of the humble roti.

Ingredients

2 cups bajra/kambu flour

1 cup warm water

1 tbsp ghee/clarified butter

1/2 tsp salt

2 tbsp chopped red chilly

2 tbsp chopped coriander

2 tbsp chopped onion

Methods

In a large bowl,add bajra flour,salt,chopped chilly,coriander,onion and water. Cover and set aside to rest for 10 minutes. Knead again for 1 minute.

Heat tawa on medium heat. Divide the dough into 6 equal sized balls.

Using a rolling pin, roll the dough into round shape.

Place the dough on the tawa and cook it on both sides on low flame till turns brown.

Transfer to a plate and spread evenly with ghee.

Repeat the same with remaining dough.

Serve with gravy of your choice.

Squid Sambal

Squid sambal or squid cooked in spicy chilly paste os one of my favourite side dish to serve along white rice or fried noodles. Seafood cleaning is my youngest daughter's task after we have done with marketing. Evetytime, i fetched seafood from freezer, it will be throughly cleaned and ready to cook. Life is indeed very much easier with helping hands. The girls are fond of sambal too and prefer to have it with their rice. You may adjust the amount of chilly according to your heat tolerance. De-seed is one of the best way to reduce the heat from the chilly. 

Ingredients

300g squids, cleaned & cut into rings

10 red chilly

10 dry chilly

1 yellow/Holland onion,sliced

3 cloves garlic,chopped

6 shallots

1/2 cm shrimp paste/belacan

2 tbsp palm sugar

1 tsp tamarind paste

Salt to taste

2 1/2 tbsp cooking oil

Methods

Soak dry chilly in hot water for 10 minutes.

In a blender grind dry chilly,red chilly,belacan,shallots and garlic witj little water into a fine paste.

Heat oil in a frying pan and saute sliced yellow onions till translucent.

Add the chilly paste and cook on medium heat till the raw smell leaves.

Season with sugar,salt and tamarind paste. Stir.

Add the squid and cook for 1-2 minutes or till the squid done.

Serve with rice or fried noodles.

Thai Red Curry Paste Vermicelli

Bottled or ready made sauce comes handy when you need to prepare dishes in a jiffy especially, on a weekdays dinner. After a tiring day at work, all we wanted is something easy and quick. Safe the hassles with store bought Thai red curry paste without compromising in taste. Burst with Thai's authentic flavors the Thai red curry paste fried vermicelli is a must to try dish. Please do not skip the coconut milk as, it enhance the taste of creaminess and balance out the spiciness of the paste. I added red chilly to spice up the dish as i love some heat in my vermicelli. You may opt out the chilly if your heat tolerance are not as mine. Thai red curry paste fried vermicelli indeed a twist to an ordinary stir fry verimicelli.

Ingredients

3 tbsp Thai red curry paste

1 pound vermicelli

1/2 cup coconut milk

1 cup diced chicken breast

2 eggs,beaten

2 spring scallions,chopped

1/2 cup fried tofu,diced

1 red chilly,sliced

Few Thai basil leaves

1 clove garlic,minced

1 onion,finely chopped

2 tbsp vegetable oil

1/2 cup water

Methods

Blanched vermicelli in hot watet till soften. Drain and keep aside.

Fry the beaten eggss and slice into thin strips. Keep aside.

Heat oil in a wok and fry the onion till translucent. Add the minced garlic and saute till fragrant.

Add the diced chicken and cook for 3-4 minutes

Add the Thai red curry paste and saute for 1 minute. Add 1/2 cup water and coconut milk. Cook on medium low for 30 seconds.

Add the blanched vermicelli and stir well till the paste coats well.

Add the sliced chilly,egg strips,fried tofu,chopped scallions and Thai basil leaves.

Cook till the vermicelli turns tender and done.

Transfer to serving plate and enjoy hot.

Yellow Capsicum Chutney

I'm not a fan of capsicum but after knowing the health benefits of the humble fruit, i try to include them in our dishes whenever possible. The girls tend to avoid eating capsicum and left me without choice. While thinking what chutney variety i shall make for my bread idli, capsicum came to mind. By adding capsicum into chutney, the gals has no choice rather than give it a try. I had the mindset, bread and capsicum works well together. To my amaze, the kids enjoyed the capsicum chutney with the bread idli. I used yellow capsicum, you may try with red or green capsicum as well and i'm sure you'll love it.

Ingredients

1 yellow capsicum,diced

3 dried chilly,torn

1 small onion,sliced

1 medium sized tomato,diced

1 clove garlic,chopped

1 tsp chana dhal

1 tsp urad dhal

1 tsp gingely oil

Water for grinding

Salt to taste

For Tempering

1/2 tsp mustard seeds

Pinch of hing/asafoetida

1/2 tsp urad dhal

1 spring curry leaves

Methods

Heat gingely oil in a pan and saute chana dhal,urad dhal and dried chilly.

Add onion and saute till translucent. Add the chopped garlic and fry for 10 seconds.

 

Add the tomatoes and saute till soft. Add the capsicum and fry for another 1 minute.

Transfer the mixture into a bowl to coll down.

Grind the capsicum mixture with sal and  little water into a fine paste. Transfer to a bowl.

For Tempering

Heat gingely oil in a pan and add mustard seeds.

Once mustard seeds splutter add urad dhal and hing.

Add curry leaves and pour the tempering over the chutney

Pumpkin Steamed Cake

If you remember, i blogged yam cake few months ago in my blog which is my elder daughter's favourite. I want to create the same yam cake with a twist by replacing the yam with pumpkin. Pumpkin is one of the vegetable i couldn't resist from buying thus, i always come up with pumpkin dishes with variations. I shall say the pumpkin cake turned out really well and tastes heavenly. Little bite of pumpkin enhance the texture of the soft steamed cake. The topping of chopped scallions,chilly and fried shallots is an icing on the cake for this humble pumpkin cake. My elder daughter love the pumpkin cake as much as her love for yam cake. Pair it with chilly sauce for dipping and enjoy.

Ingredients

600g pumpkin,peeled and washed
3 cups water
4-5 shitake mushrooms,finely chopped
1 cup rice flour
2 tbsp all purpose flour
1 tbsp tapioca flour
1 tbsp green pea flour
4 cloves of garlic,chopped
1 tsp ground black pepper
1 tsp Chinese five spice powder
3 tbsp dried shrimp,wash and roughly chopped
3 tbsp vegetable oil
Salt to taste

Garnishing

3 tbs crispy fried shallots
2 red chillies,chopped
2 sprig spring onion, chopped

Methods

Greased a 9'inch tray and keep aside.

Cut the pumpkin into chunks. Steam for 15 minutes or till soft and tender. Mashed the steamed pumpkin into a coarsely texture making sure there are still bite sized pumpkin pieces. Keep aside.

In a large bowl, combined green pea flour,rice flour,all purpose flour, tapioca flour and water. The batter should be slightly thick and without lumps. Keep aside.

In a pan, heat oil and saute the garlic and add chopped mushroom. Add five spice powder and season with salt and pepper. Reduce flame to low-medium heat and add the flour mixture and steamed pumpkin. Stir till well mixed.

Pour the mixture into the prepared tray and steam for 35-40 minutes or until done. Remove from steamer.

Once slightly cool, garnish with chopped red chillies,spring onion and fried shallots

Serve with chilly sauce.

Blue Pea Nasi Lemak

Blue pea flowers has became a "thing" lately in food world. People started to plant and sell fresh or dried flowers to consume in social media and wet markets. Known for it's abundance benefits of anti-inflamatory,lowers high blood pressure,boost immune system and packed with anti oxidant which, helps to keep the skin clear and glowing. It's anti aging properties are another additional reason to include the beautiful flowers into our daily diet.

The vines of blue pea flowers found in many places thruout the country and one of the easiest plant to grow in a pot by seeds. I grow mine from seeds given by a friend and in few months i was having bountiful harvest of blue pea flowers. With so much of flowers,i started to adding them into my drinks,desserts and now rice. It adds gorgeous colur to the rice without any harmful food coluring. 

Ingredients

For The Rice

2 cups rice, washed and drained
2 cups coconut milk, divided
1 cup water
1 tsp salt
2"inches ginger, sliced
2 screwpine/pandan leaves, washed & knotted
1/3 tsp cherry blossom powder
6-8 pcs fresh/dried blue pea flowers 

1/4 cup hot water

For The Sambal

12-15 dried chilly, soaked in hot water for 20 minutes
3 shallots
1 yellow onion,sliced
2 cloves garlic
1 tsp belacan/dried shrimp paste
1 tsp tamarind paste dilute with 1 tbsp water
2 tbsp cooking oil
1 tsp palm sugar

Other Condiments

Fried anchovies
Hard boiled eggs/fried eggs
Fried peanuts
Sliced cucumbers

Methods

For The Rice

Soak the blue pea flowers in a 1/4 cup hot water for 10-15 minutes or till the colurs drained off from the flowers. Strain and discard the flowers.

In a rice cooker, add rice,salt,sliced ginger,pandan leaves,water,coconut milk and blue pea flower water. Stir to combine and cook the rice till done.

For The Sambal

In a blender, grind together soaked dry chilly,belacan,shallots and garlic till fine.

Heat oil in a pan and saute sliced yellow onion till translucent,add bruised lemon grass and cook for another 30 seconds.

Add the ground chilly paste mixture and cook till oil started to separate and the raw smell leaves.

Add the tamarind water and season with salt and palm sugar. Stir well to combine.

Reduce heat to medium low and simmer till the mixture thickened.

For Peanuts

Add oil in a frying pan and fry peanuts for 2-3 minutes by stirring continiuosly to prevent the nuts from burning. Transfer to a plate lined with kitchen towel to drain excess oil.

For Anchovies

Washed and drain the anchovies and fry till crispy by continiously stirring. Transfer to a plate lined with kitchen towel.

For Hard Boil Eggs

In a pot, add water and boil eggs for 8-10 minutes. Drain water and peel of the shell.

For Frying Eggs

In a frying pan, add oil and fried egg till done. Transfer to a plate

Banana Ragi/Finger Millet Adai

If you are following my blog, u'll noticed i used millets very often in my dishes. Millets are rich in nutrients and minerals and provide wholesome goodness. I try to slip in millets in our diet every now and then and always come up with something new to dish out. I learnt making ragi adai from my mother. It's my paternal aunt's favourite dish and she always request mom to make it for her. While i'm blogging the recepi it reminds me how much my atte's love for ragi adai and i'm sure she'll reading my blog 😁. Hi atte if u r reading this, i'm delighted 😘.

From the basic ragi adai recepi learnt from my mom, i made some modification for variation by adding mashed banana. My girls are not a fan of ragi adai but, they love this variation of mine..it tastes similar to banana pancake Indian version and definitely much healtier.

Ingredients

1 cup ragi/finger millet flour

1/3 cup jaggery

1/3 cup mashed banana

1/4 cup grated coconut

3 tbsp water

Pinch of cardamom powder

Pinch of salt

2 tbsp ghee

Methods

In a bowl, add ragi flour,cardamom powder and salt. Whisk to combine.

In a sauce pan, add 3 tbsp water and jaggery. Cook till jaggery completely dissolved. Let it cool and strain using a strainer. Discard impurities.

Add the jaggery syrup,mashed banana and grated coconut to the flour mixture. Mix well.

Heat a frying pan or tawa on medium heat and greased with ghee.

Grease a back of plate or banana leaf with ghee and pinch a lemon sized of the dough.

Flatten the dough with your hand to a 1/4 diameter thick.

Place the dough onto a pan and cook both sides by drizzling wid little ghee till the adai are cooked or turns dark brown.

Remove from pan and repeat the process with remaining dough.

Malabar Ghee Rice

One of the most famous rice and Kerala's signature will be ghee rice. As the name suggested, Malabar ghee rice typically, cooked with homemade ghee and the highlight of the rice is the golden fried onion.
The fragrant of the ghee and intense flavor of deep fried onion is a deadly combo in the delicious rice. I had a chance to devour the taste of Malabar briyani, during our visit to Allepey, Kerala. We had nei choru as it is fondly known by local in a humble restaurant with kadala curry or chickpeas curry and a chicken dish with raita. I was instantly hooked up to the fragrant rice laced generously with ghee and the slow cooked onion on every bite. We came across of nei choru almost in every corner of Kerala and had the opportunity to taste it on few occasions. I shall say they all tastes divine and their must to have is the golden fried onion. Back home i re-create the Malabar nei choru and it turns out really well..i'm delighted 😁.


Ingredients

2 cups basmathi rice
2 tbsp ghee divided
3 cups water
1 tsp salt
6-8 raisins
6-8 cashews
1 cup sliced onion
2 pods cardamom
1/2"inch cinnamon stick
3 cloves

Methods

Wash and soak the rice for 30 minutes.

In a frying pan, add 1 tbsp ghee and fry the cashews till golden. Keep aside.

Fry the raisins till plump up and keep aside.

In the same pan over medium low heat fry the onion till dark golden. Becareful not to burn the onion. Keep aside.


In the same pan add cloves,cardamom and cinnamon stick. Fry for a minute.

Add 1 tbsp ghee and drained rice. Gently stir for the rice to coat the ghee.

Add cashews,raisins and fried onions. Give a stir. Add water and season with salt. Cook till the rice done.

Fluff up the rice with fork and serve hot with gravy of your preference.

English Scone

What's the difference between English and American scones? English scones are moist and fluffy unlike, the later which are dry and stiff. This recepi bakes up tall fluffy and tender scones similar to biscuits but the methods or preparation are different. I made a batch of English scones to serve for our afternoom tea and it became a hit in my household. Generously, slab with butter,cream and fruit jam the girls loved the soft abd fluffy scones. It makes an ideal breakfast too and easy to prepare with simple ingredients. If you are looking for a different version of scones recepi this is the one. I simply love the texture and taste of the English scone. The dough can be prepared in advance and stays good in freezer up to one week. Simply thaw and  bake to enjoy fresh scones everytime.

Ingredients

2 cups all purpose flour
6 tbsp unsalted butter,room temperature
2/3 cup whole milk,room temperature
1 large egg,room temperature
1/2 tsp salt
2 tbsp baking powder
1/4 cup granulated white sugar

Methods

Preheat oven at 425'F and line a baking tray with parchment paper. Keep aside.

In a large bowl, combine flour,salt,sugar and baking powder. Whisk to mix well.

Using your fingertips, rub in the butter into the flour mixture till the dough resemble sandy texture.

In a bowl, whisk egg and milk. Reserve 2 tbsp of the mixture for the egg wash.

Add the egg mixture into the flour and stir with a spatula just to combine.

Transfer the dough onto a clean working surface and knead for 8-10 times just for the dough to comes together. Do not over knead.

Using a rolling pin, roll out the dough into 1"inch thick and cut out using a cookie cutter. Repeat the process with the remaining dough.

Place the dough onto a prepared baking tray and brush with egg wash.

Bake for 13-15 minutes till golden.