Melty Pineapple Tarts / Balls / Golf Balls Recipe

This year we tried another version of Pineapple Tart. The Melty Pineapple Tart!


Ingredients for approx 100 balls
1kg Pineapple Paste
360g Salted Butter
110g Condensed Milk
510g All Purpose Flour
80g Full Cream Milk Powder
2 Egg Yolks

Egg Wash : 1 egg yolk

Step 1 For convenience on the assemble part. Shape the Pineapple Jam and layer them with plastic for easier removal. (10g each)
Step 2 Cream Butter and Condensed Milk until fluffy, add in the Egg Yolks one by one and whisk until smooth.
Step 3 Sift the All Purpose Flour. Add in to the fluffed mixture part by part. Slowly a not sticky dough will form.
Step 4 Roll Dough into ball (10g each)
Step 5 Use both palms to flatten a dough. Place a rolled pineapple paste in the middle. Gently bring the edges of the dough together and seal at the end leaving no sight of any Pineapple Paste. To ensure the shape is round, roll it in between your palms to shape it nicely into a ball. Repeat until all done.
Step 6 Pre-heat the oven to 165°C.
Step 7 Apply egg wash with a brush.
Step 8 Bake for approx 23 to 25 mins. Until slightly golden brown then remove from oven.
Step 9 Lastly, ensure that it is totally cool before storing it in a air tight container.


HAVE FUN & ENJOY!!!!!!


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Shortbread Cookies Recipe (with different Savory & Sweet varieties ideas)

Base Shortbread Cookie Dough Ingredients:
160g Butter
60g Icing Sugar
240g All Purpose Flour
1 teaspoon of Vanilla Essence / 0.5 teaspoon of Vanilla Paste


Step By Step
1. Cream Butter and Icing Sugar until light in color.
2. Add in Vanilla Essence and mix till incorporated.
2. Sift in the All Purpose Flour and fold till well combine.
3. Pour in the ingredients you love (our suggestions below) and fold till evenly distributed.
4. Place in the fridge to chill overnight or for minimum 4 hours to let the flavor infuse and dough to be manageable.
5. Preheat the oven to Fan mode 160°C or Top Bottom mode 170°C.
6. Remove chilled dough from fridge and shape the dough as desired. Place on the baking sheet, leaving 1" apart.
7. Place in the oven to bake for 15mins or until edges are lightly golden brown.
8. Cool completely before serving.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge so the dough cam be more manageable if you want to slice.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 day or it can last up to 2 months in the freezer.
- If you're using a mixer, remember to do remove and manually fold in the ingredients you love (our suggestions below).
- Remember space it 1" apart to let the cookie have space to expand and brown evenly.
- To allow the flavor and fragrance to develop further, store cookies in an airtight container overnight before serving.
- Store cookies in an air-tight container with a piece of bread or a slice of apple to retain the softness as the cookie will absorb the moisture from the bread or apple to stay soft longer.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below are my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

Cranberries Shortbread Cookie (Sweet)
80g Dried Cranberries, cut in to smaller pieces

Cranberry and Walnut Shortbread Cookie (Sweet)
45g Dried Cranberries, cut in to smaller pieces
35g Walnuts, chopped

Lemon Shortbread Cookie (Savory)
2 teaspoons of Lemon Juice
1 whole Lemon Zest


Coming Soon~
Orange Cumin Shortbread Cookie (Sweet+Savory)
2.5 tablespoons Orange Zest
1.5 teaspoons Cumin Seeds
2-3 tablespoons Orange Juice

Parmesan Cheese, Rosemary and Thyme Shortbread Cookie (Savory)
0.5 cups grated Parmesan Cheese
½ teaspoon freshly ground black pepper

Spicy Cheddar Cheese Shortbread Cookie (Savory)
2 cups grated Cheddar Cheese
0.5 teaspoon Cayenne Pepper
0.5 teaspoon chopped Fresh Thyme Leaves
0.5 teaspoon chopped Fresh Rosemary

Garlic Parmesan Cheese Shortbread Cookie (Savory)
1 cup grated Parmesan Cheese
1 teaspoon of Garlic Powder
Pinch of Cayenne Pepper

Maple, Bacon and Parmesan Cheese Shortbread Cookie (Savory)
4 strips Smoked Bacon
0.75 cup Grated Parmesan Cheese
0.75 cup Maple Syrup
Cook the Smoked Bacon until crisp, and pat off any excess fat.
Using a food processor, pulse the Smoked Bacon with the Flour and Sugar until the bacon is finely chopped.

Bacon and Cheddar Shortbread Cookie (Savory)
4 strips Smoked Bacon
0.25 teaspoon Ground Black Pepper
2 cups coarsely grated old cheddar cheese
Cook the Smoked Bacon until crisp, and pat off any excess fat.
Using a food processor, pulse the bacon with the Flour, Sugar and Black Pepper until the Smoked Bacon is finely chopped.

Gorgonzola Cheese and Pistachio Shortbread Cookie (Savory)
120g Gorgonzola Cheese
reduce All Purpose Flour to 120g
0.125 teaspoon of Cayenne
1 teaspoon of Lemon Zest
50g Pistachios, chopped

Date and Hazelnut Shortbread Cookie (Savory)
3 Dried Dates, stoned and chopped
40g Hazelnuts, chopped

Slivered Almonds Shortbread Cookie (Sweet)
50-60 whole Slivered Almonds
After shaping the dough to the desire shape, place the whole Slivered Almonds and give it a little push.

Rainbow Shortbread Cookie (Sweet)
Split dough into 6 portion and mix in Coloring Paste. Roll the colored dough into same flat square shape. Stack by Color: Red, Orange, Yellow, Green, Blue, Purple.

Sanded Diamond Shortbread Cookie (Sweet)
1 Egg Yolk, for coating
50g Granulated Sugar, to sprinkle on top
After shaping the dough to the desire shape, burst the Egg Yolk, sprinkle the Granulated Sugar.

Chocolate Top Shortbread Cookie (Sweet)
100g Chocolate
After the Shortbread cookie is baked and cool.
Option 1: Dip the top of the cookie into the melted Chocolate.
Option 2: Prepare fancy pretty chocolate that are just right for the Shortbread cookie size. Pipe some melted chocolate on your cookie and carefully place a piece of chocolate on top and allow to set.

Cinnamon Sugar Shortbread Cookie (Sweet)
40g Fine Sugar
2 teaspoon of Ground Cinnamon
Mix and sprinkle on Shortbread Cookie before baking.

Coconut Lime Shortbread Cookie (Sweet)
1/2 cup Coconut, shredded and toasted
2 tablespoons Lime Zest
Lime Glaze Ingredients
320g Icing Sugar
1 teaspoon Lime Zest
1 tablespoon Lime Juice
2-3 tablespoons Water
In a small bowl, whisk together Icing Sugar, Lime Zest, and Lime Juice until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.
Drizzle each cookie with the Lime Glaze, adding extra lime zest on top if desired.

Lemon Glaze Shortbread Cookie (Sweet)
Lemon Glaze
240g Icing Sugar
3 tablespoons Lemon Juice
1.5 tablespoons Corn Syrup
1 tablespoons Lemon Zest
In a small bowl, whisk together Icing Sugar, Lemon Juice, Corn Syrup and Lemon Zest until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.
Drizzle each cookie with the Lemon Glaze, adding extra Lemon Zest on top if desired.

Almond Glaze Shortbread Cookie (Sweet)
Almond Glaze
240g Icing Sugar
3 tablespoons Milk
1.5 tablespoons Corn Syrup
0.13 teaspoon Almond Extract
1 tablespoon finely chopped toasted Almonds
In a small bowl, whisk together Icing Sugar, Milk, Corn Syrup and Almond Extract until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.
Drizzle each cookie with the Almond Glaze, adding finely chopped toasted Almonds on top.

Blackberry Glaze Shortbread Cookie (Sweet)
Blackberry Glaze
1 cup Frozen Blackberries
240g Icing Sugar
1.5 tablespoon Corn Syrup
Press thawed blackberries through a fine-mesh sieve to extract juices. In a small bowl, combine Blackberry Juice, Icing Sugar, and Corn Syrup.
Drizzle each cookie with the Blackberry Glaze.

White Chocolate-Pistachio Glaze Shortbread Cookie (Sweet)
White Chocolate-Pistachio Glaze
200g white chocolate
4 teaspoons Vegetable shortening
4 teaspoons pistachio paste
0.13 teaspoon fine sea salt
1 tablespoon finely chopped pistachios
In a medium heatproof bowl set over a pot of simmering water, melt white chocolate and vegetable shortening. Remove bowl from heat and stir in pistachio paste and fine sea salt. Allow mixture to rest for 1 minute. Dip cookies as directed, and sprinkle with finely chopped pistachios.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Giant Soft Cookie Recipe is similar to Subway Cookies (with different varieties ideas)

Getting your fresh baked soft cookie fix from Subway?

Hang in there. Why not bake some yourself! This is so much more easier then the Similar but better then Famous Amos Cookies Recipe

We're crazy Subway fans too, now I've found the recipe it's time to create all the flavors sold at Subway including new creations of ours!

This recipe yields 24 Giant Soft Cookies


Base Cookie Dough Ingredients:
1 Egg
1 Egg Yolk
2 teaspoons of Vanilla Essense
1 teaspoons of Coffee Emulco
170g Salted Butter
160g Brown Sugar (Sugar level suggestions in our creations listed below)
50g Sugar (Sugar level suggestions in our creations listed below)
0.5 teaspoon of Salt
150g All Purpose Flour
100g Bread Flour
10g Baking Soda

Step By Step
1. Beat Egg with Coffee Emulco and Vanilla Essence in a small bowl and set aside.
2. Sift All Purpose Flour, Bread Flour, Baking Powder and set aside.
3. In a mixing bowl, beat Salted Butter, Brown Sugar, Sugar and Salt until all the crystal melt and combine.
4. Pour in the beaten Egg mixture and mix well.
5. Pour in the Sifted Flour mixture and fold till well combine.
6. Pour in the ingredients you love (our suggestions below) and fold till evenly distributed.
8. Place in the fridge to chill for minimum 2 hours to let the flavor infuse.
9. Preheat the oven to Fan mode 160°C or Top Bottom mode 170°C.
10. Remove chilled dough from fridge and roughly roll the cookie dough and place on the baking sheet, leaving 2" apart. Do not press down, it'll turn out fine.
11. Place in the oven to bake for 15mins or until edges are lightly golden brown.
12. Cool completely before serving.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge. This recipe the cookie dough must be chill if not the cookie will turn out flat.
- Shape and bake the dough immediately from the fridge. Don't Leave the dough on the counter top to bring it back to room temperature before baking.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 days.
- Bread Flour this an ingredient that will affect the structure and soft texture of your cookie.
- Coffee Emulco can be replaced with Vanilla Essence. However, this is the key ingredient that makes the cookie smell and taste better.
- If you're using a mixer, remember to do remove and manually fold in the ingredients you love (our suggestions below).
- Remember space it 2" apart to let the cookie have space to expand and brown evenly.
- To allow the flavor and fragrance to develop further, store cookies in an airtight container overnight before serving.
- Cookie Dough can last up to 2 months in the freezer.
- Store cookies in an air-tight container with a piece of bread or a slice of apple to retain the softness as the cookie will absorb the moisture from the bread or apple to stay soft longer.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below are my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

Chocolate Chips & Peanut Butter Chips Soft Cookie
1 cup Chocolate Chips
1 cup Peanut Butter Chips
Sugar level suggestion:
150g Brown Sugar
50g Sugar

Chocolate Chips & 9 Grain Blend Soft Cookie
1.25 cups of Chocolate Chips
1 cup of 9 Grain Blend (Brown Flax, Flakes of Wheat, Rye, Triticale, Barley, Sesame Seeds, Spelt, Millet, Quinoa)
Sugar level suggestion:
160g Brown Sugar
40g Sugar

Ginger Stem with Chocolate Chip
1 cup of Chocolate Chips (White or Dark)
1 cup of Candied Ginger Stem

M&M's Soft Cookie
2 cups M&M's
Sugar level suggestion:
120g Brown Sugar
40g Sugar


Coming Soon~
Butterscotch Chips with Pecan Cookie
1 cup Butterscotch Chips
1 cup chopped Pecan

Blueberry Pecan
1 cup of Dried Blueberry
1 cup of Pecan Nut (chopped)

Blueberry Pretzel
1 cup of Dried Blueberry
1 cup of Pretzel

Butterscotch Pecan
1 cup of Butterscotch Chips
1 cup of Pecan Nut (chopped)

Cranberries Almond Cookie
1 cup Dried Cranberries
1 cup chopped Almonds

Chocolate Chips
2 cups of Chocolate Chips

Chocolate Chips with Candied Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Chocolate Chips with Dried Cranberry
1/2 cup of Chocolate Chips
1 cup of Dried Cranberry
1/2 cup of Cashew (chopped)

Chocolate Chili
45g of Cocoa Powder
0.5 tsp ground Chili (or 20ml Tabasco Chili Sauce or Chili Oil)
0.5 tsp ground Cinnamon
Sift together with the dry mix.

Chocolate Chips with Pecan
1 cup of Chocolate Chips
1 cup of Pecan Nut (chopped)

Chocolate Chips Walnut
1 cup of Chocolate Chips
1 cup of Walnut Nut (chopped)

Chocolate Chips Cashew Nuts Cookies
1 cup Chocolate Chips
0.5 cup of Dried Coconut

Chocolate Chips Coconut Cookie
1 cup Chocolate Chips
0.5 cup of Dried Coconut

Double Chocolate Chips (Chocolate base cookie and Milk + White Chips)
Add 45g of Cocoa Powder. Sift together with the dry mix.
1 cup of Chocolate Chips
1 cup of White Chocolate Chips

Macadamia with Chocolate Chips Cookie
1 cup of chopped Macadamia
1 cup Chocolate Chips

Mango Cinnamon
1.5 teaspoon Cinnamon (Sift together with the dry mix.)
1 cup of Dried Mango (chopped)

Mango Cranberry Coconut Macadamia
Replace Vanilla Essence with Orange Essence (Optional)
0.5 cup of Dried Mango (chopped)
1 cup of Macadamia Nut (chopped)
0.25 cup of Dried Cranberry
0.25 cup of Coconut Flakes (chopped)

Mango White Chocolate Oatmeal
0.5 cup of White Chocolate Chips
0.5 cup of Dried Mango (chopped)
1 cup of Rolled Oatmeal

Oatmeal Raisin
1 cup of Rolled Oatmeal
1 cup of Black Raisins

Oatmeal Chocolate Chips Cookie
1 cup Rolled Oatmeal or Instant Oatmeal
1 cup Chocolate Chips

Peanut Butter
2 cups of Peanut Butter Chips

Raspberry Cheesecake
Add 100g Cream Cheese to the dough.
1 cup of Dried Red Raspberry
1 cup of White Chocolate Chips

Rocky Road
1 cup of Chocolate Chips
15-20 Large Marshmallows

Toffee Apple
1 cup of Toffee Chips
1 cup of Apple Compote

Triple Chocolate Cookie
Just add 30g of Cocoa Powder to the flour and sift to make the Base Cookie Dough Chocolate Cookie.
1 cup Chocolate Chips
1 cup of White Chocolate Chips

White Chocolate Macadamia Nut
1 cup of White Chocolate Chips
1 cup of Macadamia Nut (chopped)

White Chocolate Mango
1 cup of White Chocolate Chips
1 cup of Dried Mango (chopped)

Chocolate Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Viennese Biscuits / Butter Cookies (Basic to compilation of varieties of possible flavors)

Oh how much we love Marks and Spencer Viennese Biscuits. After a long long baking journey, here we are finally baking these scrumptious eggless butter shortcake swirls!

If used Lurpark butter, it can be called Danish Butter Shortcakes.

However, if we use New Zealand butter can it be called New Zealand Butter Shortcakes? Likewise for Australian butter.


Base Cookie Dough Ingredients:
125g Salted Butter
150g Plain Flour (for melt in the mouth change 20g to Corn Starch)
25g Icing Sugar
0.5 teaspoon Vanilla Paste
1 tablespoon Milk

1. Place Salted Butter and Icing Sugar and whisk until light and fluffy. Add Vanilla Extract and whisk for 10 secs.
2. Pour sifted flour and Corn Starch into mixing bowl. Mix until well combine.
3. Add Milk and mix well, the mixture should be thick, sticky, soft and can hold it's shape.
4. Preheat the oven to 180°C.
5. Fill the dough into a piping bag with 1M / 2C / 1E / Wilton 190 tip or Star tip.

6. Pipe your desire shape onto the silicon mat, remember to leave approx 1cm.

7. Bake in the preheated oven for 15 to 20 minutes or until the edges are slightly light brown.

Full recipe:
6cm x 8cm size yields approx 12pcs. Bake for about 20 minutes.
Straight down 1" size flower approx 65pcs. Bake for about 15 minutes.
Ring loop 2" diameter size yields approx 30pcs. Bake for about 20 minutes.

Some Extra Tips Below:
- To have uniform shape cookies, draw grids on one of the baking sheet, place another baking sheet on top and pipe according to the shadow grid. Continue until complete.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below is my creations hopefully it'll inspire you. You may bake the Viennese Biscuits and make all kinds varieties as below. Hope you all will love this recipe.

Matcha Viennese Biscuits
Add:
1 tablespoon Matcha Powder
1 tablespoon Icing Sugar

Chocolate Viennese Biscuits
1 tablespoon Cocoa Powder
0.5 tablespoon Icing Sugar

Dark Chocolate Viennese Biscuits
Coming Soon

Strawberry Sandwich Viennese Biscuits
Coming Soon

Passion Fruit Sandwich Viennese Biscuits
Coming Soon

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

This Cookie Recipe is similar to but better than Famous Amos Cookies

Getting your fresh baked cookie fix from Famous Amos?

Hang in there. Why not bake some yourself!

We're crazy Famous Amos fans, however after I started baking this recipe we love it so much that we'll never get our cookie fix at Famous Amos unless I'm terribly busy. With our standard set high after consuming my homebaked version, we dropped by Famous Amos to get some when we're traveling, most of the time no much nuts or no chocolate chips or enough butterscotch taste!

Homemade is always the best, no matter there is labor required & the cost is way higher with the ingredients sourced~


Base Cookie Dough Ingredients:
1 Egg
0.5 teaspoons of Vanilla Essense
1 teaspoons of Coffee Emulco
250g Salted Butter
200g Brown Sugar (if you want the cookie sweet add 50g to 80g more depending on your preference)
0.5 teaspoon of Salt
100g Ground Nestum or Ground Almond or Ground Oatmeal
290g All Purpose Flour
10g Baking Powder
10g Baking Soda

Step By Step
1. Beat Egg with Coffee Emulco or Vanilla Essence in a small bowl and set aside.
2. Sift All Purpose Flour, Baking Powder, Baking Soda and set aside.
3. In a mixing bowl, beat Salted Butter, Brown Sugar & Salt until all the crystal melt and combine.
4. Pour in the beaten Egg mixture and mix well.
5. Pour in the Sifted Flour mixture and fold till well combine.
6. Pour in Nestum or Ground Almond and fold till well combine.
7. Pour in the ingredients you love (our suggestions below) and fold till evenly distributed.
8. Place in the fridge to chill for minimum 2 hours to let the flavor infuse.
9. Preheat the oven to 180°C.
10. Roughly roll the cookie dough and place on the baking sheet.
11. Place in the oven to bake until golden brown.
12. Cool completely before serving.

Full recipe:
0.5 teaspoon of cookie dough yields approx 160pcs. Bake for about 8 minutes.
1 teaspoon of cookie dough yields approx 80pcs. Bake for about 16 minutes.
1 tablespoon of cookie dough yields approx 50pcs. Bake for about 22 minutes.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge.
- Leave it on the counter top to bring it back to room tempreture before baking.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 days.
- It's important that the 100g of Nestum or Almond or Oatmeal is Ground this an ingredient that will affect the structure of your cookie, as not grounding it will lead to a flatter cookie. My observations: Ground Nestum is light & cookies will turn out flat. Ground Almond is similarly light & cookies will turn out slightly flat. Ground Oatmeal is slightly healtier and heavier & cookies will turn out with beautiful cookie structure as per above picture.
- Coffee Emulco can be replaced with Vannilla Essence. However, this is the key ingredient that makes the cookie smell and taste like Famous Amos.
- If you're using a mixer, remember to do remove and manually fold in the Chocolate Chips and Macadamia.
- Remember space it slightly apart to let the cookie have space to brown evenly.
- To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below is my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

Butterscotch Chips with Pecan Cookie
1 cup Butterscotch Chips
1 cup chopped Pecan

Chocolate Chips with Pecan Cookie
1 cup Chocolate Chips
1 cup chopped Pecan

Cranberries Almond Cookie
1 cup Dried Cranberries
1 cup chopped Almonds

Chocolate Chips Cashew Nuts Cookies
1 cup Chocolate Chips
0.5 cup of Dried Coconut
This picture below is x2 of these ingredients out of greed. Just add as suggested here.

Chocolate Chips Coconut Cookie
1 cup Chocolate Chips
0.5 cup of Dried Coconut
This picture below is x2 of these ingredients out of greed. Just add as suggested here.

Macadamia with Chocolate Chips Cookie
1 cup of chopped Macadamia
1 cup Chocolate Chips

Oatmeal Chocolate Chips Cookie
1 cup Rolled Oatmeal or Instant Oatmeal
1 cup Chocolate Chips

Oatmeal Raisins Cookie
1 cup Rolled Oatmeal or Instant Oatmeal
1 cup Black Currant Raisins
This picture below is x2 of these ingredients out of greed. Just add as suggested here.

Triple Chocolate Cookie
Just add 30g of Cocoa Powder to the flour and sift to make the Base Cookie Dough Chocolate Cookie.
1 cup Chocolate Chips
1 cup of White Chocolate Chips


Coming Soon~
Blueberry Pecan
1 cup of Dried Blueberry
1 cup of Pecan Nut (chopped)

Blueberry Pretzel
1 cup of Dried Blueberry
1 cup of Pretzel

Butterscotch Pecan
1 cup of Butterscotch Chips
1 cup of Pecan Nut (chopped)

Chocolate Chips & Peanut Butter Chips Soft Cookie
1 cup Chocolate Chips
1 cup Peanut Butter Chips
Sugar level suggestion:
150g Brown Sugar
50g Sugar

Chocolate Chips & 9 Grain Blend Soft Cookie
1.25 cups of Chocolate Chips
1 cup of 9 Grain Blend (Brown Flax, Flakes of Wheat, Rye, Triticale, Barley, Sesame Seeds, Spelt, Millet, Quinoa)

Chocolate Chips
2 cups of Chocolate Chips

Chocolate Chips with Candied Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Chocolate Chips with Dried Cranberry
1/2 cup of Chocolate Chips
1 cup of Dried Cranberry
1/2 cup of Cashew (chopped)

Chocolate Chili
45g of Cocoa Powder
0.5 tsp ground Chili (or 20ml Tabasco Chili Sauce or Chili Oil)
0.5 tsp ground Cinnamon
Sift together with the dry mix.

Chocolate Chips Walnut
1 cup of Chocolate Chips
1 cup of Walnut Nut (chopped)

Double Chocolate Chips (Chocolate base cookie and Milk + White Chips)
Add 45g of Cocoa Powder. Sift together with the dry mix.
1 cup of Chocolate Chips
1 cup of White Chocolate Chips

M&M's Cookie
2 cups M&M's
Sugar level suggestion:
120g Brown Sugar
40g Sugar

Mango Cinnamon
1.5 teaspoon Cinnamon (Sift together with the dry mix.)
1 cup of Dried Mango (chopped)

Mango Cranberry Coconut Macadamia
Replace Vanilla Essence with Orange Essence (Optional)
0.5 cup of Dried Mango (chopped)
1 cup of Macadamia Nut (chopped)
0.25 cup of Dried Cranberry
0.25 cup of Coconut Flakes (chopped)

Mango White Chocolate Oatmeal
0.5 cup of White Chocolate Chips
0.5 cup of Dried Mango (chopped)
1 cup of Rolled Oatmeal

Peanut Butter
2 cups of Peanut Butter Chips

Raspberry Cheesecake
Add 100g Cream Cheese to the dough.
1 cup of Dried Red Raspberry
1 cup of White Chocolate Chips

Rocky Road
1 cup of Chocolate Chips
15-20 Large Marshmallows

Toffee Apple
1 cup of Toffee Chips
1 cup of Apple Compote

White Chocolate Macadamia Nut
1 cup of White Chocolate Chips
1 cup of Macadamia Nut (chopped)

White Chocolate Mango
1 cup of White Chocolate Chips
1 cup of Dried Mango (chopped)

Chocolate Ginger
1 cup of Chocolate Chips
1 cup of Candied Ginger

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Almond Cookies Recipe Compilation

This round experimenting different types of almond cookies recipe that is short listed from the web, here is our compilation and our honest review on each recipe we tried.

Almond Cookie Recipe I


200g All-Purpose Flour
200g Ground Almond Powder
80g Icing Sugar
1 teaspoon Baking Soda
0.5 teaspoon Baking Powder
0.5 teaspoon Salt
138g Vegetable Oil.
1 teaspooon of Vanilla Extract

Egg Wash: 1 yolk + 1 tablespoon milk
Topping: Diced Almonds / Almond Flakes / Half Almond

Sift all dry ingredients then make a well and pour the Vegetable Oil in and mix well. Cut or roll into 1cm thick shapes. Arrange on baking tray, brush on egg wash and decorate with any almond toppings. Pre-heat the oven to 160°C. Bake for 10mins to 20mins (varies depending on cookie size) or until slightly light brown.

Let it cool and store in airtight container. ENJOY!!!!!!

Lesson learnt and honest review:
- The dough is crumbly and a little hard to handle.
- Texture and flavour of the cookie has more distinct almond flavour with slight hint of salt.


Almond Cookie Recipe II

220g Shortening
110g Icing Sugar (powdered sugar)
1 teaspooon of Vanilla Extract (Best to use Almond Extract)
0.4 teaspoon Salt
130g Corn Starch
200g All Purpose Flour
100g Diced Almonds (Lightly Toasted)

Sift all dry ingredients and set aside. Mix Shortening, Icing Sugar, Salt, Vanilla Extract until smooth. Add in Dry ingredients including the Diced almonds and mix until well incorporated. Cut or roll into 1cm thick shapes and arrange on baking tray. Bake for 10mins to 20mins (varies depending on cookie size) or until slightly light brown.

Let it cool and store in airtight container. ENJOY!!!!!!

Lesson learnt and honest review:
- The dough is soft and easy handle.
- Flavour of the cookie has needs to be boosted with Almond Extract. Texture of the cookie is can be discribe as more close to melt in the mouth type of cookie.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Ideas for Christmas Fondant Design Cookies

When Christmas is round the corner, it's time to show appreciation and shower everyone you know with Beautiful cookies as gifts! Here is some creative ideas for you~ Drop us a comment if you need more clarity on how to make them.

Base Cookies Recipes
Almond Sardie Cookie Recipe

Our 1st Imaginary Christmas Set
- Christmas Bear in Boot Cookie
- Snowflake Bell Cookie
- Christmas Tree Cookie
- Candy Cane Cookie

We'll upload more ideas when we create!

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Almond Sardie Cookie Recipe

This recipe makes approc 30 pcs of roll-out and cut-out cookies.


Cookie Recipe
230g Butter (softened)
0.5 cups Icing Sugar
2 tablespoon Milk
2 teaspoon Vanilla Extract
2.5 cups All-Purpose Flour
1 teaspoon Salt
0.75 cups of Ground Almond Powder

Cream together butter and Icing Sugar. Add milk, Vanilla Extract and mix well. Sift in Flour and Salt and mix until incorporated. Sift in Ground Almond Powder. Roll out the dough and use cookie cutters to cut them out in to desire shapes.

Pre-heat the oven to 170°C. Bake on silicon mat for 8mins to 10mins or until slightly light brown.

Let it cool and you'll be ready to decorate your cookies. ENJOY!!!!!!

Some tips from us after our 1st attempt:
- If the dough is dry, add 1 teaspoon of Milk and as much as needed.
- Recommended to mix the dough and let it chill overnight in the fridge.
- Leave it on the counter top to bring it back to room tempreture before baking.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 days.
- To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Witch Fingers Pâte sablée (French short pastry crusts)

Pâte sablée is the richest of the French short pastry crusts. It's the best pastry to use for making little fruit tarts, lemon tarts and custard tarts. It's a little tricky to make and handle. It does makes gorgeous cookies, not completely similar to shortbread cookies. It's finer and more delicate.

Happy belated Halloween! Made this on the 30th Oct with a twist to suit the mood. Witch Fingers it is!


Approx 20 cookies (depends on the size of the fingers you're moulding)

Ingredients:
125g All Purpose Flour
50g Icing Sugar
1 pinch of Salt
1 Egg Yolk
1 teaspoon Vanilla Essence
100g Butter
1 teaspoon Baking Powder
50g melted Chocolate
20 Almonds (removed almond brown skin, by blenching the almonds in hot boiling water for 2 mins)

Step By Step
1. Mix Egg Yolk, Vanilla Essence and set aside.
2. Mix All Purpose Flour, Icing Sugar, Salt and make a well in the middle. Put in the butter in the middle and rub the butter in until well combined.
3. Add the Egg Yolk mixture and mix until you have a homogenous dough or until it is completely smooth.
3. Roll it into a ball, wrap in kitchen clingfilm and refrigerate for about an hour.
4. Pre-heat the oven at 200°C.
5. Shape the shortbread to fingers and press in the Almond as fingernails.
6. Bake in the over for 15mins or until it is slightly brown at the edges.
7. Remove and while it cool thinly coat the inner fingernails with melted chocolate.

Picture without the outline with melted chocolate.

After edding on the melted chocolate outline of the fingernails. Mmmm... i'll add some sticky thicken strawberry jam at the end of the finger to make it more scary, that will be next time.

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