gimme a cookie!   If traditional pineapple tarts and kueh bangkit are too daunting to bake, try these six festive cookie recipes by pastry chefs. They’re so easy to follow, even your kids can make them!   Left: green tea butterscotch cookies By executive pastry chef Kevin Curry, Singapore Marriott Hotel This sweet and chewy cookie has a buttery taste with a slight earthy flavour. INGREDIENTS (Makes about 1kg of cookies) 275g butter 250g sugar 250g light brown sugar 8g green tea paste 125g eggs 550g all-purpose flour 10g baking soda 40g green tea powder 8g salt 425g butterscotch chips DIRECTIONS 1 Preheat the oven to 175 deg C. 2 Cream the butter in a large bowl. Add the sugar and light brown sugar and mix for 5 min. 3 Add the green tea paste and eggs slowly. 4 Mix the all-purpose flour, baking soda, green tea powder and salt. Sift the mixture, then add it to the dough and mix lightly. Add the butterscotch chips. 5 Bake for 10 min. Right: organic orange almond wholewheat cookies By Yeap Cheng Guat, chef-owner of Cedele This is the cookie equivalent of the Ferrero Rocher. It’s nutty on the outside, and crumbly with a subtle orange taste with each bite. INGREDIENTS (Makes about 70 pieces) 250g organic butter 100g organic unrefined sugar ¼ tsp sea salt 140g organic almonds, finely chopped Rind of 1 organic orange 280g wholewheat flour 1 organic egg, beaten 200g organic almonds, coarsely chopped (for coating) DIRECTIONS 1 Cream the butter, sugar and sea salt until light and fluffy. 2 Add the almonds and orange rind, and mix well. 3 Fold in the fl our, making sure to mix it well. 4 Preheat the oven to 160 deg C. 5 Make small balls with the cookie dough. Dip them into the beaten egg, then roll them on the coarsely chopped almonds to coat them. 6 Place the cookies on a baking tray lined with parchment paper. Bake for 25 to 30 min.

PHOTOGRAPHY WINSTON CHUANG ART DIRECTION & STYLING NIKKI HO BAKEWARE ROBINSONS & MUJI