Hwee Ju's cook book

Raisin Cookies The natural sweetness of raisins gives there cookies extra flovour and a chewy bite. Makes 24 Ingredient: 150g/5oz/ 1 1/4 cups plain (all-purpose) flour 2.5ml/1/2 tsp baking powder pinch of salt 115g/ 4oz/generous 1/2 cup caster (superfine) sugar 115g/ 4oz/ 1/2 cup soft margarine 1 egg, lightly beaten 2.5ml/ 1/2 tsp vanilla essence (extract) 150g/ 5oz/ 1 cup seedless raisins Methods: 1. Preheat the oven to 190C/ 375F/ Gas 5. Lightly grease the baking sheets or line them with baking parchment. Sift together the flour, baking powder and salt into a mixing bowl oe the bowl of a food processor. Add the sugar, margarine, egg and vanilla essence. 2. Beat with the wooden spoon or blend in a food processor until combined. Stir in the raisins. 3. Drop heaped dessertspoonfuls of the mixture about 5cm/ 2in apart on to the baking sheets. Bake the cookies for 15 minutes or until golden brown. Leave on the baking sheets for a few minutes then transfer to wire racks to cool.

Chicken Pie Makes 3-5 pies Ingredients # 300g ready-made puff pastry (available at major supermarkets) Filling # 1 potato, boiled in salt water until soft, and diced # 60g carrot, diced # 6 button mushrooms, diced # 2 tbsp unsalted butter # 20g plain flour # 60g green pea # 2 tbsp garlic Seasoning # ½ tsp salt or to taste # 1 tsp pepper # ¾ tsp concentrated chicken stock # ½ cup water Glaze # 1 egg, lightly beaten with a pinch of salt added Method To prepare the filling Heat butter in a non-stick saucepan. Fry garlic until fragrant. Stir-fry briskly for 20-30 seconds. Add chicken, carrot, mushrooms, potato and seasoning , then add in flour. Bring to the boil. Reduce the heat and simmer until the gravy thickens. Dish out and set aside to cool. Roll out the puff pastry to 3mm thick. Cut into squares big enough to cover your ramekin or oven-proof pie dishes. Spoon some prepared filling into each ramekin or pie dish. Place a piece of cut out pastry over and make a slight slit on top of the...