Kambu Cookies

3.03 out of 5 based on 433 customer ratings
(433 customer reviews )


Kambu cookies recipe that yield one of the crunchiest cookies. this recipe needs no baking powder or baking soda, they turn out with a great crust.


SKU:SB3006. Category: .

Product Description

Kambu cookies recipe that yield one of the crunchiest cookies. this recipe needs no baking powder or baking soda, they turn out with a great crust.

Additional Information


200 gms, 500 gms, 1 kg

Customers' review

433 reviews 3.03 out of 5 stars
5 stars 90 20 %
4 stars 94 21 %
3 stars 77 17 %
2 stars 82 18 %
1 star 90 20 %

433 reviews for Kambu Cookies

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    4 out of 5

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  10. 7ynyqojeqmn@yahoo.com
    5 out of 5

    Amanda!Nice to meet you Sweetpea!I'm Teresa....from Blooming on Bainbridge...and I think you're adorable!I was so dhgtleied to meet the little critter over in the chair...bless his pea picking heart having that DUNCE hat on...but I know he loved being in mommy's video!I was so dhgtleied to meet him because I kept seeing his cute little foot dangling...and I was wondering who that cute little foot belonged to! ;o)Love the way you made the icing!Would LOVE to see you decorate your cookies with that icing!Your cookies are quite simply ADORABLE!...Just like you!I am LOVING going to school at the UNIVERSITY!My kind of college!I bet all you professors wouldn't have minded how LOW my ACT scores were...as long as I LOVED sugar cookies...with icing!This is a DELIGHT!!!!!I'm staying at this UNIVERSITY forever and ever...never wanna graduate! ;o)xxooxxNice to meet you Amanda!

  11. z1klyvmwk@gmail.com
    3 out of 5

    Samantha: You can add as much milk as you need to get the consistency you want. The 1:1:1 is just a stanitrg off point for the recipe. I have added a 1/4 cup of milk to get a really runny icing... just experiment! :)Dawn: The icing dries a hard but not for 3 days. At about the 2 day mark you should still be able to leave in imprint of your thumb by putting your thumb on the icing. But be warned the 2/3 day mark is when they taste THE BEST! :)Chrisgelica: The lemon is not for flavor necessarily, but to add some acidity to the sugar. This does NOT make the recipe taste lemon, but it DOES bring out the flavor in the sugar instead of just giving you a huge blast of sweet. It is totally not necessary... just a personal preference!Thanks for all the wonderfully kind words and thoughts guys... you are the sweetest!! (and you know that pun was intended)Blessings!Amanda

  12. 1eg01fvt@hotmail.com
    5 out of 5

    HONEY CINNAMON CHRISTMAS TREESHoney and cinnamon biiscut dough200g butter, at room temperature1/2 cup (80g) icing sugar mixture1/3 cup (80ml) honey2 cups (300g) plain flour, sifted1/4 cup (40g) self-raising flour, sifted1/4 teaspoon ground cinnamon2 tablespoons milkGlace icing2 eggwhites, lightly whisked3 1/4 cups (500g) pure icing sugar1 tablespoon fresh lemon juice1/2 cup desiccated coconutMethodLine 2 baking trays with baking paper. Using an electric mixer, beat butter and icing sugar mixture in a bowl until pale and creamy. Add honey. Beat until well combined.Place flours, cinnamon and milk in a bowl. Add butter mixture. Mix until dough begins to form. Turn onto a well floured surface. Knead gently until smooth. Divide dough in half and wrap each portion in plastic wrap. Place in the fridge for 15 minutes.Preheat oven to 160b0C. Using a well floured rolling pin, roll one portion of dough out on a well floured surface until 5mm-thick.Using an 8.5cm Christmas tree cutter, cut out biiscuts. Place on prepared trays. Bake,swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.Make glace icing: Using a wooden spoon, lightly beat eggwhites. Sift icing sugar over eggwhite. Stir until smooth. Add lemon juice and stir until well combined.Spread biiscuts with icing, leaving a 2mm border. Sprinkle with coconut. Set aside for 1 hour to set. Serve or gift wrap.CHRISTMAS BELLSIngredients1 quantity honey and cinnamon biiscut dough (see related recipe)1/3 quantity glace icing (see related recipe)silver cachous, to decorateMethodUsing a 6.5cm bell cutter, cut out biiscuts. Place on prepared trays. Bake, swapping trays halfway during cooking, for 10 to 12 minutes or until crisp and golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.Place icing in a piping bag fitted with a 2mm nozzle. Pipe small linked dots around edge of biiscuts. Decorate joins between dots with cachous. Set aside for 1 hour to set. Serve or gift wrap.CANDY CANE BISCUITESIngredients2 cups plain flour1/2 cup icing sugar mixture200g butter, chopped1 teaspoon vanilla essence1 1/2 cups pure icing sugar1 eggwhite, lightly whiskedred food colouringcellophane and ribbon, to decorateMethodLine 2 large baking trays with baking paper. Place flour and icing sugar mixture in a food processor. Add butter. Process in short bursts until the mixture resembles coarse breadcrumbs.Add vanilla essence and 2 tablespoons of cold water. Process, in short bursts, until mixture just comes together. Turn dough onto a piece of baking paper. Divide dough in half. Roll each portion out between 2 pieces of baking paper until 7mm thick.Using a 7cm to 8cm long candy cane-shaped cutter, cut out shapes (see note). Place shapes on prepared trays. Roll together remaining dough and repeat. Refrigerate for 20 minutes. Preheat oven to 180b0C.Bake biiscuts for 10 minutes, swapping trays over halfway through cooking. Allow to cool on trays for 5 minutes. Transfer to a wire rack to cool completely.Sift pure icing sugar into a bowl. Add eggwhite. Stir until smooth. Add 2 to 3 drops of red food colouring. Stir until icing is pink. Spoon icing into a snap-lock bag. Snip off one corner. Pipe icing over cookies. Set aside for 20 minutes to set. Place cookies in cellophane bags. Secure with ribbon.CHOCOLATE PANFORTEIngredientsMelted butter, to greaseEdible rice-paper sheets, to line175g (1 cup) mixed glace fruit, finely chopped85g (1/2 cup) blanched almonds80g (1/2 cup) pine nuts75g (1/2 cup) plain flour1 tsp ground cinnamon1/2 tsp ground cloves1/2 tsp ground cardamom1/2 tsp ground nutmeg110g (1/2 cup) white sugar125ml (1/2 cup) honey125g good-quality dark chocolate, coarsely choppedIcing sugar, to dustMethodPreheat oven to 180b0C. Brush a 20cm (base measurement) springform pan with butter to lightly grease. Line the base and side with edible rice paper.Combine the mixed glace fruit, almonds, pine nuts, flour, cinnamon, cloves, cardamom and nutmeg in a large bowl.Combine the sugar and honey in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Remove from heat and stir in the chocolate. Add to the fruit mixture and, working quickly, stir with a wooden spoon until combined.Spoon the mixture into the lined pan and smooth the surface. Bake in oven for 30 minutes or until just firm. Set aside in the pan for 5 minutes to cool slightly before carefully transferring to a wire rack to cool completely.Dust the panforte with icing sugar. Cut into wedges to serve.LEMON PASSIONFRUIT SHORTBREAD STARSIngredients225g

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