I couldnt decide between cranberry yogurt chiffon cake and cranberry buttermilk scones. Cranberry chiffon cake is something i have always wanting to attempt baking since a long time. Knowing that Johnny likes to eat scones and i also felt like eating some scones, I decided to bake both in one night. My cranberry buttermilk scones still tasted as yummy as the previous attempt. It certainly is a worthy recipe to keep. Check out the recipe here!
I have been really busy these days with school orientation. I just came back from SMU Sports Camp 2012 a few days ago. It was a BLAST. Rly AWESOME and i love my group. I am experiencing some kind of “post camp effects” right now?? Idk how to describe it but i just feel a little odd not seeing them. Hmm.. Anyway, I baked this Chocolate Raspberry tart a month ago. After seeing these warm chocolate Raspberry tarts made by The Little Teochew, I bookmarked it down immediately. I love the intergration of chocolate n raspberry. They are the perfect pair made in heaven. I like my crust to be thick, buttery and fragrant ( sth like shortbread??). I guess i left it for too long in the oven and the middle of the tart cracked and sank. I also made a mistakeof melting the chocolate and butter together. Regardless of these, the tart still tasted rly good. I would recommend that you use a better quality chocolat and do take note of what kind of chocolate you are using and adjust the amount of sugar accordingly.
SHORT CRUST PASTRY
–A: 65g Margarine
65g Icing Sugar
– B: 250g plain flour
– Preheat oven to 180 degrees Celcius
– Cream A in. Add B process till bind. Press dough into tart mould.
– Bake for 12-15 min at 180 Degrees Celcius
Filling: ( Original Adapted from The little Teochew) Makes 6 big tarts
– red raspberries
– 72.5g very good quality bittersweet chocolate. preferably Valrhona Noir Gastronomie, finely chopped
– 0.5 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
– 0.5 large egg, at room temperature, stirred with a fork
-1.5 large egg yolks, at room temperature, stirred with a fork
– 1 tbsp sugar
1. Centre the rack in the oven and preheat the oven to 375°F (190°C).
2. Fill the tart crust with the raspberries.
3. Melt the chocolate and the butter in separate bowls either over – but not touching – simmering water or in the microwave. Allow them to cool until they feel only just warm to the touch (104°F [60°C]), as measured on an instant-read thermometer, is perfect).
4. Using a small whisk or rubber spatula, stir the egg into the chocolate, stirring gently in ever-widening circles and taking care not to agitate the mixture – you don’t want to beat air into the ganache. Little by little, stir in the egg yolks, then the sugar. Finally, still working gently, stir in the warm melted butter. Pour the ganache over the raspberries in the prebaked tart shell(s).
5. Bake the batter for 11 minutes (less if you are making mini tarts) – that should be just enough time to turn the top of the tart dull, like the top of a cake. The center of the tart will shimmy if jiggled – that’s just what it’s supposed to do. Remove the tart from the oven, slide it onto a rack, and allow it to cool for about 10 minutes before serving.
I just came back from BKK last week. I think i am having post-overseas blues right now. I wish i was still there because all you do was to eat.shop.massage.sleep and the best thing about it was that you can absolutely indulge without much guilt because you’ll be walking for the entire day. There’s hardly any escalator at the LRT stations and my hotel was quite a distance from the nearest LRT station. I love their pad thai, Tom Yum Soup and Mango Sticky Rice. They are so delicious and i shall learn how to make them in future. Ok, so i just baked these oatmeal and Raisin cookies. The book stated shortbread but i thought they tasted more like cookies. Specially baked these for my dad because he’s a fan of raisins but i forgot he was having sorethroat. So, he cant hv any. They were pretty nice but they are not one of my favourites. I still prefer my previous Almond Shortbread. Comparing both cookies/shortbread, Oatmeal+Raisins cookies hv a milder milky and buttery taste. Do handle these cookies with care because they break easily especially those with huge pulps of raisins.
250g butter cup canola gold butter
1/2 tsp vanilla essence
85g icing sugar
170g bread flour
85g Rice flour
40g instant Oats
20g full cream milk powder
C: 50g Chopped raisins/ sultana
1. Place A in a mixing bowl and mix until well blended
2. Add in B, mix until well bleended
Add in C and mixuntil well-incorporated.
3 Place the dough in the fridge until firm. ( I only pop them in the fridge for 15 mins)
5. Roll the dough into balls and place them on a pan lined with baking paper. Flatten each ball and mark the top with yr desired pattern.
6. Bake at 150-160 degrees celcius for 25-30 mins or until golden brown. Allow the shortbread to cool completely before removing them from the pan. Store in air tight containers.
These are my Scottish Almond Shortbread. (Apart from the calories,) Shortbread is definitely one of my favourite snack. I love the buttery and a slight pinch of milky taste of this almond shortbread. Next time, I’ll up the almond so it’ll be more crunchy! If you prefer a strong almond flavour,you may want to add more ground almond. I was so excited to see my Almond Scottish Shortbread that I did not refrigerate the dough until firm before sending them into the oven. Refrigerating the dough until firm enables you to cut them into interesting shapes with a cookie cutter. I merely baked them in an 8inch square tin and cut them into little cubes for easy distribution and to fit my containers!!
125g butter cup canola gold butter
85g icing sugar
190g plain flour
75g corn flour
60g ground almond
1/2 tbsp milk powder
Chopped Toasted whole almond. ( I used sliced almond)
– Preheat oven to 170 degree C
– Mix A until well blended
– Add in B until well blended
– Toss in C until well incorporated.
– Line yr 8 inch square tin w parchment paper and lightly grease it.
– Pour yr batter into the tin and use a knife to slice the batter into yr desired shapes that you intend to divide later. – Pop them into the preheated oven and bake them for 25-30 mins/ until slightly golden brown.
– Run your knife along the lines you have sliced previously.
– Leave it to cool for about 15-30 mins before removing them from the tin. (if not, they will fall apart! )
Alternatively, click here for my plain traditional shortbread recipe!
I’ve been wanting to make jam drops. They look so pretty. Well, i intended to make these as christmas food gifts for my potluck last Christmas. But i realise such cookies easily become v soft ( lou feng) when they are exposed to open air for a long time. They are best kept in a tupperware as soon as they are almost cooled after taking them out from the hot oven. Nevertheless, they still taste fabulous! Give this a try!
125g butter (room temperature)
100g caster sugar
1 tsp Vanilla essence
190g self raising flour
Confectionary / powdered sugar ( topping)
1. Preheat oven to 180 degrees C. Meanwhile, beat the butter and sugar until smooth.
2. Add Vanilla essence and egg. Continue to beat until smooth.
3. sieve the flour over butter mixture until uniform consistency.
4. Roll teaspoon full of mixture into balls
5. Place on the prepared tray. gently press the centre of each ball with your fingers/ the back of a spoon to form a hole.
6. Fill these holes with Jam and pop them into the oven. They are ready when they are lighly browned.
7. sprinkle some powdered sugar on the top of the cookies.
Tip: Do not fill the Jam to the brim of the hole as it may overflow during baking. Avoid adding the watery portion of the jam onto the cookie as it may cause the cookie to turn soggy at the centre. Add the custard like portion of the jam.
Shortbread is a classic Scottish dessert that consists of three basic ingredients. Really easy to bake. A desert for any occasion. Be it Christmas or any ordinary day. Perfect for a snack in the late afternoon, accompanied by a cup of freshly brewed coffee. Of course, you could also bake them in squares or any other shapes you want. I drizzled some melted chocolate onto my shortbread and it’s delicious. Alternatively, they are ideal for Apple Crumble’s crust too!
3/4 cup of unsalted butter.
1 ¾ cup of All Purpose Flour
¾ cup of Confectioner Sugar
½ tsp of Salt
1 tsp of Vanilla Extract
1)Preheat the oven to 350 degrees; line an baking tin with parchment paper coming up the sides of the pan, spray with non stick cooking spray and set aside.
2)Using an electric mixer, mix together the confectionary sugar and butter until very creamy.
3) Add the flour and salt and mix for 1 minute.
4) Press the dough into the parchment paper lined pan and press it all to make sure it’s even. Using a butter knife or a bench knife, cut the dough.
5) Bake for 20 to 25 minutes or until lightly golden. As soon as you take them out of the oven, run your knife through all the cuts and let them cool completely.
*Remove from the pan and dip them in melted chocolate if you chose or sprinkle some granulated sugar while it is still hot.