{"id":2703,"date":"2017-07-22T11:10:59","date_gmt":"2017-07-22T03:10:59","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=2703"},"modified":"2017-08-11T11:25:03","modified_gmt":"2017-08-11T03:25:03","slug":"ikan-bilis-and-pepper-cookies","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/ikan-bilis-and-pepper-cookies\/","title":{"rendered":"Ikan Bilis and Pepper Cookies"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-1958791671\">\n\n\t<div id=\"col-278743822\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Ikan Bilis and Pepper Cookies<\/h1>\n<p><strong>by Audra Morrice<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-278743822 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-203459966\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id6976'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-203459966 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-1958791671 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-868258448\">\n\n\t<div id=\"col-853663017\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\">Forget your regular chocolate chip cookies, try Chef Audra Morrice&#8217;s Ikan Bilis Pepper Cookies instead! These savoury cookies uses deep fried ikan bilis to add crunch, and the sharp cheddar cheese goes perfectly with the morsels of ikan bilis through-out the cookie!<\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Baking\u00a0<strong>Course :<\/strong>\u00a0Dessert\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a045\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a015\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a060\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a012-16<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>200g Plain Flour<\/li>\n<li>100g Unsalted Butter, room temperature<\/li>\n<li>50g Sharp Cheddar Cheese, finely grated<\/li>\n<li>30g Ikan Bilis (deep fried until crispy)<\/li>\n<li>\u00bd tsp Freshly Ground Black Pepper<\/li>\n<li>\u00bd tsp Freshly Ground White Pepper<\/li>\n<li>\u00bd tsp Hot Paprika or Cayenne Pepper<\/li>\n<li>\u00bd tsp Baking Powder<\/li>\n<li>1 tsp Caster Sugar<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-853663017 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1123835252\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2704\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Ikan-Bilis-and-Pepper-Cookies-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Ikan-Bilis-and-Pepper-Cookies-300x169.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Ikan-Bilis-and-Pepper-Cookies-768x433.jpg 768w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Ikan-Bilis-and-Pepper-Cookies-24x14.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Ikan-Bilis-and-Pepper-Cookies-36x20.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Ikan-Bilis-and-Pepper-Cookies-48x27.jpg 48w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Ikan-Bilis-and-Pepper-Cookies.jpg 850w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2029767047\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-868258448 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li>Preheat your oven to 180\u2070C. Line two baking sheets with greaseproof paper.<\/li>\n<li>Place the flour, spices, baking powder and sugar in a food processor and blitz for 20 seconds. Add the cheese and ikan bilis and pulse until roughly combined.<\/li>\n<li>Add the butter and blitz until a dough is formed. You may need to add a tablespoon of cold water.<\/li>\n<li>Roll the dough out between 2 large plastic sheets until 3mm thick. Using different shaped cookie cutters, cut out cookies and bake for 10-15 minutes or until lightly golden.<\/li>\n<li>Alternatively, you can sandwich the cookie dough with the ikan bilis filling. To do this, place the ikan bilis, all spices and sugar in a food processor and blitz until the mixture resembles fine breadcrumbs. Remove and set aside. Then blitz the flour and baking powder for 10 seconds, add the butter and cheese in the food processor and blitz for 20 seconds. While the motor is running, add 1-2 tablespoons of water until the dough comes together. In warmer climates, you may not need as much water.<\/li>\n<li>Roll the dough out between 2 large plastic sheets until 4 mm thick. Sprinkle the filling over half the the dough. Fold the other half over the top and roll to about 2-3mm thick. Using different shaped cookie cutters, cut out cookies, place on the baking sheet and bake for 10-15 minutes or until lightly golden.<\/li>\n<li>Note: To obtain a finely grated finish, place the cheese in the freezer until it&#8217;s hard, then grate. Or, blitz in a food processor until coarsely ground. In warmer climates, to make it easier to cut out the dough, cool the rolled out dough in the fridge\/freezer beforehand. Most dried ikan bilis are slightly salted. If they are not, add a pinch or so of salt into the mixture.<\/li>\n<li>Option: The ikan bilis filling can be easily substituted with dried prawns. Ensure they are deep-fried until crispy before using.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Forget your regular chocolate chip cookies, try Chef Audra Morrice&#8217;s Ikan Bilis Pepper Cookies instead! These savoury cookies uses deep fried ikan bilis to add crunch, and the sharp cheddar cheese goes perfectly with the morsels of ikan bilis through-out the cookie! <\/p>\n","protected":false},"author":3,"featured_media":2704,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[69],"time":[74,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ikan Bilis and Pepper Cookies| ToTT Store<\/title>\n<meta name=\"description\" content=\"Forget your regular chocolate chip cookies, try Chef Audra Morrice&#039;s Ikan Bilis Pepper Cookies instead! 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