Biscuit Sandwich Cookie

This addictive biscuit (I wouldnt really call it a cookie) was something I made for an ex-colleague when she left my previous company.

Always a motherly-figure to me, I thought it would be nice to give her some sweet memories. I packed the bakes with some wrapping paper and placed into a small metal tin. (:


Biscuit Sandwich Cookies
Adapted from Martha Stewart’s Cookies – The Very Best Treat to Bake and to Share
by Editors of Martha Stewart Living.

1 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon coarse salt
4 tablespoon cold unsalted butter, cut into small pieces
1/4 cup plus 1 tablespoon heavy cream
1/2 teaspoon pure vanilla extract
1 egg yolk
8 ounces finely chopped milk chocolate, melted, or 3/4 cup nutella

1. Place flour, sugar and salt into the bowl of a food processor and pulse to combine. Add butter and pulse to form coarse crumbs. With the machine running, pour in 1/4 cup cream and vanilla and process until dough almost comes together.
2. Remove dough from processor and bring together on a work surface. Roll dough between two floured sheets of parchment paper until 1/16 inch thick. Cut the dough with desired shape of cookie cutter (in my case, I used a bigger heart and a smaller one to make an impression in the centre), rerolling scraps as necessary. Place the cut shapes on parchment-lined baking sheets and transfer to freezer to chill until firm, about 15 minutes.
3. Preheat oven to 325°F. Combine egg yolk and remaining tablespoon heavy cream in a small bowl. Lightly brush tops of cookies with yolk mixture and bake until golden brown, 15 to 20 minutews. Let cool on sheets on wire racks.
4. Spread 1 heaping teaspoon melted chocolate or nutella on undersides of half of cookies. Sandwich with remaining cookies. Refrigerate until set, about 15 minutes. Cookies can be stored between layers of parchment in airtight containers at a cool room temperature up to 3 days.

P/s: a little sidenote that makes me really happy. my new colleagues love this so much that they plan to do it as one of the bakes for CNY 2011! ^^



As I mentioned in my previous post, I went to learn how to frost more properly. With that, I tried to practise a little.

Buttercream frosting with candies!


Then I decided to make some more but with chocolate coated gummy this time!

I scream, you scream. We all scream for CUPCAKES!

Strawberry Marshmallow Cake

Strawberry strawberry I love you! Not only its colour but also the sweet taste it emits.. Last but not least.. It’s uber healthy! Woots!

So I was googling for this recipe after eating it at 2 friends’ 21st party. The original recipe was supposed to be a cheesecake. However, my sis dont have a liking towards cheesecakes. So I managed to find an edited version of it!

Slice the strawberries into hearts on purpose. Aint it pretty to look at? But if you realised, one of the strawberries at the far end was not in its supposed position! LOL!

The cross-section simply makes it even more delectable!

Ham & Egg Ramekins

This wonderful creation is one of my no 1 choices for breakfast (or better termed as brekkie).

Woke up real early one day and made this.

I thought this is real awesome! Makes a super balanced brekkie and just happy to look at. ^^


So I was saying that my cupcakes became more visually appealing. Evidences are as follow…


I made this series for my birthday. If I remember correctly, the theme was pink and white. And the flavour was the all-time favourite, OREO!


Then I went on to learn how to handle fondant.


Meanwhile, my lazy evil twin took over and I lost touch with fondant moulding… Till the birthdays of my sister’s aka The Little Flower (TLF) classmates.
I decided to come out of my dormant state and create these!


The theme was Princess! ^^ and there were three of them!




NOTE: Do not consume the fondant. I repeat, DO NOT consume the fondant. It’s going to give you a sugar coma! 


I’ll try to load more photos. World Cup tonight! Woots…

New Header

Finally. A new header. I call them my little cupcake babies! :DDD

I remember my very first batch of cupcakes was a total disaster!
See below!!

Yeah.. I’m sure you get the idea now.
Anyhow, with some pointers and lesson, they got nicer (ah hem! It is true).

More visually appealing cupcakes photos coming up!

TGIF! ^^v

THE Green Tea Sweets


At one period of time, I was crazy over green tea. Even Mac was selling green mcflurry! Thus when I chanced upon this recipe online, I was exhilarated! ((: 

This recipe is fabulous. It’s a finalist in the Best Bakery Recipe category for’s Golden Scoop Awards.

One very interesting point to is the texture of the cookies. I guess the reason to why it’s termed as sweets and not cookies is actually due to its texture. It’s not the normal crunchy famous amos nor the soft subway cookies. It sort of crumbles in your mouth yet the sugar topping gives it the extra oomph! In a nutshell, it’s like a crumbly yet crunchy cookie! Confused already? hah..
Try making it and it will clear all doubts!

I adjusted some of the ingredients slightly according to my preference, so if you want the original recipe, do follow the link!

Amai’s Green Tea Sweets
Adapted from Lovescool – For the Love of Dessert

3/4 cup (85gm) Confectioners sugar
5 oz (147gm) Unsalted butter, cut into cubes (room temperature)
1 3/4 cup (195gm) All-purpose flour
3 Large egg yolks
2 tbs Matcha (powdered green tea)
1 cup Granulated sugar (for coating) [I used coarse sugar.]

1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
2. Whisk the confectioner’s sugar and green tea together in a bowl.
3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
4. Add the flour and mix until well combined.
5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms. (Try not to overmix.)
6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
7. Roll the dough out to ½” thickness.
8. Cut the dough with a leaf cookie cutter.
9. Toss each cut cookie in a bowl of granulated sugar to coat. [I coated only one side cause I didnt want it to be too sweet.] 
10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.


Just before you bake:
1. Use good matcha! It really makes a lot of difference, not only in terms of color, cheap green tea powder cant bring out the uniqueness of this recipe.
2. My version is much thiner than it should be, so it crumbles very easily when I try to move it from my working tray to the baking tray. Therefore, if you want something easier to operate, my advise is make it thicker! ((:
3. Do not try to decrease the sugar content if you intend to increase the matcha to increase the intensity! Matcha is bitter by nature, so decreasing the sugar further may produce a bitter cookie altogether.
4. Color of sweets will darken as it gets exposed to the air. Therefore, do remove them from the oven the moment you notice browning by the sides.


the lovely deep green!
Definitely a keeper… Despite boyf’s constant emphasis about his dislike towards green tea. =P