Category: Cookies and Biscuits

Buttery Scones for Afternoon Tea

There is something about afternoon tea. Afternoon tea is definitely designed for the Missy. It is considered to be a ladies social occasion. I could imagine myself sipping chamomile tea from floral English tea cups and sliding finger sized pastries off the tier-plates with my girl friends on weekday afternoon, catching up on the good old times. Here in Singapore, we commonly know that afternoon tea as high tea. Unfortunately, Singaporeans have got it all wrong. The luxurious afternoon tea is traditionally known as low tea: tea served with dainty food on low tables at mid afternoon. On contrary, high tea is traditionally for the working class. It is a meal of meat and other heavy food served on high table after work. 


So bring out the scones and let’s have some low tea! 

Remember, scones are not supposed to be hard and dry. Good scones are buttery, light and tender. I like my scones warmed, glazed or served with jam or whipped butter. It is not easy to find good scones here. At least, I haven’t. That is why I made these today. So now you know where to get the best scones? @ weekend kitchenette!

I learnt this marvellous recipe while I was in Cambridge, Massachusetts, from a wonderful neighbour who was learning to be a pastry chef. She gave up her regular job to pursue her passion in the Cordon Bleu, Boston. She shared that her dream was to set up her own bakery in her home town in Utah. Interestingly, she was also my kickboxing instructor then. 


The tip to tender scones lies on the amount of mixing. The more you mix, the tougher it gets. So perhaps that explains why commercially made scones are like stones. Simply because they are machined mixed.  



Recipe (makes 8 pieces) 
Ingredients:

  • 2 cups Plain flour
  • 1/4 cup Caster Sugar
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup (113g) Unsalted Butter, cold
  • 1 cup Whipping cream, cold
  • 1 egg, lightly beaten
  • Sugar to sprinkle

Steps:

  1. Mix the dry ingredients together. 
  2. Using a food processor, chop the butter with the dry ingredients until the butter is about the size of half a pea, coated with dry ingredients. 
  3. Pour the mixture into a mixing bowl. 
  4. Add the whipping cream. Mix lightly. 
  5. Pat the dough into a disc shape on a table top. 
  6. Cut the dough into 8 pieces. 
  7. Brush the dough with egg wash and sprinkle with sugar. 
  8. Bake the scones at 215 degree Celsius for 14 minutes or golden brown. 
  9. Cool them on a cooling rack. 




Look at the soft in the inside and toasty on the outside!! Yums!

by Categories: Bread, Cookies and Biscuits 1 Comment

Sesame and Fennel Seeds Wholemeal Crackers

I needed to bake something. Something to munch while waiting for a meal. Something that is savory and not filling. Something simple and tasty. Something you can make at home too. 

When I was in New York, I was in this restaurant few streets from Metropolitan Museum of Arts. It was recommended by our guide book to visit this market/ restaurant. We were the only ones in the restaurant throughout our meal. Food was good (not fantastic). But what strike me most is their pre-meal snack: Handmade crackers of different flavors. I thought to myself that these aren’t too difficult to make. True enough! Easy as A B C!  



I would consider this crackers healthy as it uses wholemeal flour and a good amount olive oil. Just one thing to note. it burns easily because of the high heat baking. Keep an eye and especially for those hot spots in your oven.

Sesame and Fennel Wholemeal Crackers
Ingredients:
A) Crackers

  • 1 1/2 cup All Purpose Flour
  • 1/2 cup Whole wheat Flour
  • 1 tsp Salt
  • 3 tbsp Olive Oil 
  • 1/2 cup Water
B)Toppings
  • 3/4 tsp Kosher Salt (or Sea Salt)
  • 1 tbsp Sesame Seeds
  • 1 tbsp Fennel Seeds
Steps:
  1. Mix the toppings in a small bowl and set aside. 
  2. In a large mixing bowl, whisk all purpose flour, whole wheat flour and salt. 
  3. Add olive oil and water to flour and gather it to a ball of dough. 
  4. Divide the dough into 3 smaller portions. 
  5. On a lightly floured surface, roll into a rectangle about 1/18 inch thick. 
  6. With a pastry brush, brush the rolled dough with water and sprinkle 1/3 of the toppings on top of the dough. 
  7. Using a pizza cutter, cut the dough into 2×4 inches rectangles. 
  8. Repeat steps 5-7 for the other 2 portions. 
  9. Bake the crackers in unlined tray at a preheated oven of 230 deg Celsius/ 450 deg Fahrenheit for about 8 minutes or until lightly browned. 
  10. Cool on a wire rack. 

by Categories: Cookies and Biscuits 1 Comment

Strawberry Heart Cheesecake Squares

I have made these dainty Strawberry Heart Cheesecake Squares a couple of months back but haven’t had the chance to post it up. I wanted to make these again as they do not look camera prefect but it tasted pretty good. It would have been better if I have the right tools and jello powder. 


This no-bake cheescake was very popular in Singapore for some time and it was only available through home bakers. I guess it is easy to do and pretty to sell. πŸ˜› I am sure we all can make these to impress your family, friends and neighbours. 


I wish I bought a better jello. As I got a vegan/ organic version of jello powder (from Whole Foods), it gave a translucent and blurred look rather than a transparent one. 

If you have noticed the blue dish I have used here to hold the cheese cake, it is made by yours truly “ME”. It is one of my ceramic pieces which I  made during my wheel-throwing beginner class in MIT. I like the shape and colour of this dish and made several other pieces with the same colour too. πŸ™‚ 


Recipe (12 pieces)
Ingredients:
A) Base

  • 120g Digestive Biscuits, crushed into fine crumbs
  • 40g melted butter
Steps:
  1. Mix the biscuit crumbs with melted butter.
  2. Using a fork, press onto a rectangular baking tray. 
  3. Refrigerate for at least 30 minutes before use. 

B) Filling

  • 250g Cream Cheese, soften to room temperature
  • 50g Confectioner’s sugar
  • 1 tbsp Gelatin Powder
  • 40ml Boiling water
  • 1 tsp Vanilla Essence
Steps:
  1. Mix the gelatin powder and boiling water in a bowl. Keep it warm by placing over a pot of simmering water. 
  2. Using an electric beater, beat the cream cheese and  Confectioner’s  sugar until smooth and creamy. 
  3. Add in vanilla essence and mix well. 
  4. Add in the gelatin mixture. Mix well. 
  5. Spread the mixture over the chilled biscuit base. 
  6. Chill it for 3 to 4 hours. 

C) Topping

  • 1 box of Jello Crystal (Strawberry Flavor) 
  • 1 cup of boiling water
  • 1 cup of cold water
  • 6 Strawberries, cut into 12 heart shapes
  1. When the cream cheese filling is chilled, prepare the jelly topping. 
  2. Lay the strawberry hearts over the cream cheese. Make sure you can get at least 12 pieces. 
  3. Stir the jello crystals into boiling water. Make sure all crystals have melted. 
  4. Add in the cold water. 
  5. Carefully pour over the cheesecake. 
  6. Chill it in the fridge and serve it in cut slices when set. 
by Categories: Cookies and Biscuits, Desserts, Fruits Leave a comment

Snowy Walnut Melt-away Cookies

I was longing to be able to taste these melt-in-your-mouth walnut cookies ever since I tasted them in Boston Cookies swap end of last year. I was disappointed that the cookies was not nominated for the Best Cookies award that afternoon because it was one of the best cookies I have tasted there. Ever since, I have been browsing the internet for a recipe but without much success. 


So what makes this cookies so extraordinary? The key is that the cookies literally melt in your mouth! No kidding! No biting is necessary. Besides that, I simply love the fragrance of the baked walnuts. Mmm… Mmm… It is so addictive and impossible to resist them. 

Today I had the extra urge to make these snowy bites because there were flurries falling from the sky. For the past two days, Bostonians were afraid to see the end of the winter as the weather started to warm up. It is very rare to be ‘snowless’ in Boston and the freaky winter did shelved many skiing trips aside. Oh dear… Did we bring Singapore’s sunshine to this part of the world?  


I hope this snowy Walnut melt-away cookies will bring some snow to Boston and i can play in the snow again!



Recipe (20 cookies)
Ingredients:

  • 1 1/2 cup Walnut, grounded
  • 1 cup Cake flour
  • 3 tbsp Granulated Sugar
  • 1/2 cup Unsalted butter, cut into small pieces
  • A pinch of Salt
  • 1 tsp Vanilla essence
  • Confectionery sugar 
Steps:
  1. Preheat the oven to 300 degrees Fahrenheit.
  2. In a mixing bowl, mix all the dry ingredients together. 
  3. Add in vanilla essence and butter. 
  4. Using hands, rub in the butter into the other ingredients. Mix well. 
  5. Roll the dough into small balls and laid them on a baking tray. Give 1.5″ intervals between each balls. 
  6. Bake for about 20 to 25 minutes. 
  7. Let the cookies cool slightly in the tray. Approximately 5 minutes. 
  8. Remove the cookies carefully with a palate knife and rest them on a cooking rack. 
  9. After 5 minutes, coat the cookies with confectionery sugar. Side aside on a plate. 
  10. When the cookies are totally cooled, dust confectionery sugar over the cookies. 




by Categories: Cookies and Biscuits Leave a comment

Making Cannoli

One of the signature desserts of Boston, Northend, is none other than Cannoli. There is a couple of famous cannoli stores which both tourists and locals adore. The tube-shaped pastry originated from Sicily and evolved as it traveled to America. The pastry is fried and filled with cream so it is best eaten fresh. You can make different flavors for its filling. I particularly enjoy almonds!


Cannoli is actually pretty easy to make. It will take some time but I am sure many of you can make your own cannoli and surprise your family and friends during tea time. 

Before you jump into this, please purchase some cannoli tubes. I bought mine from Amazon. 

Recipe (20 shells)
Ingredients:

A) Shells
  • 3 cups All-purpose flour
  • 1/4 cup Sugar
  • 1/4 tsp Ground Cinnamon
  • 3 tbsp Shortening, cut into pea-sized
  • 1/8 tsp Salt
  • 1 egg
  • 1 egg yolk
  • 1/2 cup Sweet Marsala wine
  • 1 tbsp Distilled white vinegar
  • 2 tbsp Water
  • 1 Egg white 
  • Cooking oil, for deep frying
Steps:
  1. In a mixing bowl, mix the dry ingredients well.
  2. Add in shortening. Mix well.
  3. Make a well in the middle of the bowl. Add in egg, egg yolk, Marsala wine, white vinegar and water. Mix well with a spatula. 
  4. When the dough starts to forms, use hands to knead for about 10 minutes. Add some water if dough is too dry.
  5. Return the dough into the bowl. Wrap dough with cling wrap and refrigerate for 1-2 hours. 
  6. Divide the rested dough into 4. Roll each dough with a rolling stick or a pasta maker. Make it as thin as possible. Paper thin if you can. 
  7. Using a bowl or a cutter, cut rounds out from the rolled dough. Wrap a cut-out around cannoli tube and seal with egg white. Make sure it seals well.
  8. Heat oil in a deep fryer or big saucepan over medium-high heat.  
  9. Fry the cannoli until they turn golden brown. You may need to use tongs to turn the tubes to get an even colour.  
  10. Place the cooked cannoli on paper towels. Remove the cooled cannoli tubes. 
  11. Store cannoli in air tight containers and use when necessary. 

B) Filling

  • 16 ounces Ricotta Cheese
  • 1/2 cup Confectioner’s sugar
  • 1/2 tsp Almond Essence  
  • Toasted Almond nuts, chopped
  • Confectioner’s sugar, for dusting
Steps:
  1. Mix the ingredients well with a whisk. 
  2. Using a piping bag, pipe the filling into the shells.
  3. Sprinkle the ends with almonds. 
  4. Dust confectioner’s sugar over the cannoli. 
  5. Enjoy!
by Categories: Cookies and Biscuits, Desserts Leave a comment

Italian Sesame Cookies for Boston Cookie Swap

I am going to Cookie Swap today organised by Boston Food Swap and Swap.com. What I like about this cookie swap is that for every cookie swapped, GLAD will donate 10 cents to Cookies for Kid’s Cancer. Isn’t this wonderful? This makes it all meaningful for this holiday season. I have made more than 30 of these wonderful sesame cookies and another 30 more coconut cookies for the swap. I hope everyone in the swap will get to try them and enjoy the season of giving!


I learnt this recipe from an ‘Italian cookies’ baking class in Boston Center of Adult Education. These cookies taste so good especially so for me as I LOVE Sesame seeds. The punch that the aromatic seeds have is really awesome. This cookies are great with coffee or tea. Can you picture yourself sipping a cuppa and munching on these lovely cookies on a fine Sunday afternoon? Interestingly, I always thought that sesame seeds are from the East!


Recipe (For 4 dozens)
Ingredients:
1 Large Egg
1/2 cup Shortening
1 1/2 cup Flour
1/2 tsp Baking powder
3/4 cup Granulated sugar
1/4 tsp Salt
1 tsp Vanilla Essence
Sesame seeds, raw


Steps:

  1. In a mixing bowl, cream shortening with sugar, egg and vanilla essence.
  2. Mix flour, baking powder and salt into the sugar mixture. Mix well.
  3. Using hands, take a handful of dough and roll into a rope.
  4. Cut it into 1 inch pieces. 
  5. Coat the pieces with sesame seeds. 
  6. Lay them on a cookie sheet.
  7. Bake at 350Β°F for 12 minutes or till light golden brown.  
by Categories: Cookies and Biscuits Leave a comment

Chinese New Year Specials: Cornflakes Butter Cookies

I have been making this Cornflakes Butter Cookies for a few years. It has always been a hit as it is crunchy and extremely addictive. I used to take orders for these cookies but as schedule has stopped me from doing so I currently make small batches for my relatives and friends to sustain their craving for this all-time-favourite.

Chinese New Year Goodies 2:

Cornflake Butter Cookies
I learnt this from the Community Club (CC). I must say that CCs have many things to offer and courses are offered at very affordable prices. I would like to say that our government is probably the one and only that set up community centres for her citizens to gather, share and learn as a community.

Recipe:
250g Butter
150g sugar
1 egg
1 egg yolk
350 self raising flour
1/2 tsp vanilla essence
1 box of cornflakes
Some sugared cherries

Steps:
  1. Cream the butter with sugar and vanilla till cream and fluffy.
  2. Add in egg and egg yolks slowly.
  3. Fold in the flour.
  4. Add in half of the cornflakes.
  5. Remove and roll the dough into small round balls.
  6. Coat the balls with remaining cornflakes.
  7. Top with a small piece of cut cherry.
  8. Bake for 160 degree Celsius for 20 minutes.



by Categories: Cookies and Biscuits Leave a comment

Chinese New Year Specials: Pineapple Tarts

Chinese New Year is finally here. Gong Xi Fa Cai to all my readers! May all your wishes come true.

It has been a busy period as I have been baking and cooking and now I finally have the chance to blog it. For those who link up with me via facebook would have a sneak at my CNY goodies. For some of my colleagues would have the chance to sample them. I shall blog them one at a time.

Chinese New Year Goodies 1:


Pineapple Tarts
Chinese believes that it is auspicious to eat Pineapple during the new year as pineapple sounds like (ι»„ζ’¨ sounds like ζ—Ίζ₯) good fortune in Mandarin. So Chinese make tarts from pineapple and some even hang pineapple shaped lanterns in their home to welcome prosperity to their house.

This recipe has been tried and tested for many years. It has been perfected by my mother such that the pastry melts in your mouth and leaves a fragrant buttery taste behind which makes you beg for more. Seriously, I already received orders for next year.

Recipe:
Jam
4 Pineapples, grated
6 Pandan leaves
600g sugar
6 cloves
1 cinnamon bark

Pastry
600g plain flour
250g butter (I prefer SCS)
1 egg and 3 egg yolks
1 tbsp milk powder
1 Egg yolk for brushing

Steps:
Jam
  1. Cook all the ingredients for the jam in a big pot over small fire.
  2. Stir well to prevent burning.
  3. Cook the jam until it turns into a nice golden colour.

Pastry
  1. Cream the butter till creamy.
  2. Add in eggs. Mix well.
  3. Add in flour and milk powder. Knead well.
  4. Roll the pastry to half a cm thick.
  5. Cut the pastry with a cutter.
  6. Put jam on the cut pastry. Flute the edge.
  7. Brush the pastry with egg yolk.
  8. Bake at 180 degree Celsius until golden brown.

I wish I could share this recipe earlier so you can make it for CNY. But nevertheless, you can make this anytime to enjoy its goodness.


by Categories: Cookies and Biscuits Leave a comment

Cantucci (Hazelnut Biscuits)

I came across this biscuit recipe on a magazine and gave it a try. I think I am still a butter cookie fan. The hazelnut taste great but I think I will replace orange zest with vanilla.

I am a loyal fan of vanilla beans… ahhh….

Recipe for 50 pieces

  • 300g caster sugar
  • 4 eggs and 3 egg yolks
  • 500g sifted plain flour
  • 1 tsp baking powder
  • 200g roasted halzelnut
  • Finely grated zest of 1 orange

Steps

  1. Preheat the oven to 190 degree celsius.
  2. Line baking tray with baking paper
  3. In a bowl, beat sugar, 3 eggs and 3 yolks on medium speed until the mixture turned thick and pale.
  4. In a separate bowl, combine flour and baking powder. Fold in the egg mixture with nuts and zest.
  5. Form the dought into logs. This can be sticky…
  6. Place them on the lined tray.
  7. Beat the remaining egg and brush them over the logs.
  8. Bake for 20 min or until golden brown.
  9. Let it rest for 5 mins, then cut into 1 cm slices.
  10. Lay the slices flat on wire racks and bake for 5 min.
  11. Remove and carefully turn each biscuits over.
  12. Bake for another 5 min or until dry.
  13. Store in airtight container for up to 3 weeks.
by Categories: Cookies and Biscuits Leave a comment