I got the job. They must really need someone in a hurry, because not long after I went for the second interview, the manager rang me and asked me to start the following day.
I've worked six gruelling days at the pharmacy. For the first few days, I was too anxious to feel physically tired after working all those hours, but I was mentally exhausted. It is a new environment for me, and I had much to learn. I still have much to learn, but at least I have grasped the basics. I feel a little more confident. Hopefully I can gain a bit more footing next week.
One night I bought a Donna Hay October edition to get some cash out. I discovered what I think has to be the simplest and yet most delicious and satisying cookie recipe - oat and coconut crisps. I had most of the ingredients on hand (I bought a big bag of coconut shreds to make kerisik for the beef rendang the other night, so all the more reason to put them to good use!), and it didn't require too much fiddling around!
Welcome Spring!
I tried the recipe out yesterday night. I adapted the recipe, of course, since I'm not one to follow a recipe to the letter. ;)
The outcome - very nice~
Oat and Coconut Crisps
Ingredients:
135g rolled oats
(KT had a bag of tropical muesli, so I used 135g of that instead, I picked out all the large bits of fruit)
40g shredded coconut
135g brown sugar (I used 130g, I didn't want it to be too sweet)
165g white sugar
(I substituted with 100g caster sugar, and 50g CSR coffee sugar crystals for added crunch and flavour)
35g plain flour, sifted
165g butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
Method:
1. Preheat oven to 170 degrees Celcius (340 degrees Fahrenheit).
2. Place the oats, coconut, sugar, and flour in a bowl. Mix to combine.
3. Add the butter, egg, and vanilla. Mix until well combined.
4. Spoon one teaspoon of the mixture at a time onto a baking tray lined with
non-stick baking paper.
5. Bake for 10-12 minutes or until golden.
6. As soon as they turn golden, take them out of the oven, leave on the tray for a
few minutes, then lift the baking paper from the tray and onto a wire rack to
cool completely.
Tips:
1. I set the oven at 160 degrees Celcius fan-forced.
2. I spooned only one teaspoon of the mixture at any one time, not one tablespoon
as per original recipe, as one tablespoon would spread too much. Make sure
that each teaspoon of mixture has enough room to spread whilst cooking.
3. Set timer at 10 minutes to start, the biscuits would take 10 minutes at most to
turn brown. If they are baked longer, the sugar would caramelise too much and turn quite bitter.
Voila! Simple and delicious!
I've worked six gruelling days at the pharmacy. For the first few days, I was too anxious to feel physically tired after working all those hours, but I was mentally exhausted. It is a new environment for me, and I had much to learn. I still have much to learn, but at least I have grasped the basics. I feel a little more confident. Hopefully I can gain a bit more footing next week.
One night I bought a Donna Hay October edition to get some cash out. I discovered what I think has to be the simplest and yet most delicious and satisying cookie recipe - oat and coconut crisps. I had most of the ingredients on hand (I bought a big bag of coconut shreds to make kerisik for the beef rendang the other night, so all the more reason to put them to good use!), and it didn't require too much fiddling around!
Welcome Spring!I tried the recipe out yesterday night. I adapted the recipe, of course, since I'm not one to follow a recipe to the letter. ;)
The outcome - very nice~Oat and Coconut Crisps
Ingredients:
135g rolled oats
(KT had a bag of tropical muesli, so I used 135g of that instead, I picked out all the large bits of fruit)
40g shredded coconut
135g brown sugar (I used 130g, I didn't want it to be too sweet)
165g white sugar
(I substituted with 100g caster sugar, and 50g CSR coffee sugar crystals for added crunch and flavour)
35g plain flour, sifted
165g butter, melted
1 egg, lightly beaten
1 teaspoon vanilla extract
Method:
1. Preheat oven to 170 degrees Celcius (340 degrees Fahrenheit).
2. Place the oats, coconut, sugar, and flour in a bowl. Mix to combine.
3. Add the butter, egg, and vanilla. Mix until well combined.
4. Spoon one teaspoon of the mixture at a time onto a baking tray lined with
non-stick baking paper.
5. Bake for 10-12 minutes or until golden.
6. As soon as they turn golden, take them out of the oven, leave on the tray for a
few minutes, then lift the baking paper from the tray and onto a wire rack to
cool completely.
Tips:
1. I set the oven at 160 degrees Celcius fan-forced.
2. I spooned only one teaspoon of the mixture at any one time, not one tablespoon
as per original recipe, as one tablespoon would spread too much. Make sure
that each teaspoon of mixture has enough room to spread whilst cooking.
3. Set timer at 10 minutes to start, the biscuits would take 10 minutes at most to
turn brown. If they are baked longer, the sugar would caramelise too much and turn quite bitter.
Voila! Simple and delicious!
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