Milk and cookies (amuse bouche)

My ‘milk’ and ‘cookies’ amuse bouche (served in mini LSA shot glasses)

The Milk

The ‘milk’ part of my amuse bouche is simply a ladle full of Thai tom yum goong soup I’d made for dinner last night. The idea is that I can freeze some of this soup and the next time I have friends over for dinner, I can whip up some biscuits and surprise them with this little treat! For the soup recipe, click here.

The Cookies (which are simply onion biscuits made to look like mini bite-sized cookies)

I use a mixture of fried onions as well as fresh spring onions for the biscuits

Ingredients

1 medium red onion, finely chopped then slow fried with 1 tablespoon vegetable oil and a pinch of salt until the onions turn brown and caramelised

½ cup spring onions, chopped

1 cup plain flour

½ tablespoon baking powder

½ teaspoon cumin seeds

Good pinch of salt

60 grams butter, cut into cubes

90 ml milk

Don’t be worried if you end up with a sticky dough, it’s meant to be!

Preheat oven to 200 degrees celsius and line a baking tray with backing sheet/parchment. Put your oven rack in the middle of the oven.

To make the dough, whisk the flour, baking powder and salt together. Rub in the butter until it resembles coarse bread crumbs.

Add the spring onions, cumin and fried onions.

Using a fork, start adding the milk slowly until the mixture forms a sticky dough.

Turn the dough out onto a generously floured board and knead just a bit (you’ll find the dough remains quite sticky).

Cute before they’re cooked, cute after too! I just use my hands to make 50p-sized cookie shapes

If you really wanted to, you could roll this out with a rolling pin and use cookie cutters to create funky shapes but I simply pull off chunks, roll them into little balls (about the size of a large marble) and flatten them with my thumb on the baking tray.

Place each biscuit on your baking tray about 2 centimetres apart.

I glaze the tops of each cookie with a bit of milk (or you can use egg wash if you really want to) and then bake them in the oven for about 10-12 minutes until they’re golden brown.

Note: you can probably get about 80 – 100 bite sized biscuits from this recipe so if you’re not likely to eat them all immediately, I’d suggest you freeze half of the dough for another time as these ‘cookies’ should be eaten within a day, but best when they’re piping hot out of the oven. Just do let them cool for a couple of minutes or else you will burn the insides of your mouth!

Best eaten piping hot out of the oven!

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