This is the chocolate variation for my shortbread cookies series (visit my blog posts, Espresso Shortbread Cookies and Vanilla Shortbread Cookies, for other flavours). When I posted the cookie picture on my facebook page, a reader asked me how I created those beautiful little cracks on the surface. The secret lies in the aeration of... Continue Reading →
Vanilla Shortbread Cookies 雲呢拿牛油酥餅曲奇
I made several versions of these shortbread cookies for a church event back in June (refer to my blog post, Espresso Shortbread Cookies for details) and I kept forgetting to post the recipes for the other flavours. Here is the recipe for the vanilla ones. You can adjust the crumbliness by playing around with the... Continue Reading →
Old-Fashioned Chinese Cookies 懷舊桃酥
There is a Chinese restaurant in my area where we usually hold our big family gathering with relatives. At the end of the meal we are usually served with sweet soup and two kinds of mini pastries like little cubes of osmanthus cake, red bean cake, deep fried sesame balls and warm Chinese cookies on... Continue Reading →
Espresso Shortbread Cookies 特濃咖啡牛油酥餅
I made these cookies for the annual Community Day held at our church in June. They are simple to make and most of all, egg-free! I created 4 different flavours (original, espresso, chocolate and matcha) and today I’m sharing with you the espresso ones. I packed these little cookies in sealed food bags and, together... Continue Reading →
Piped Chocolate Shortbread Cookies 朱古力唧花牛油酥餅
Piped shortbread cookies are my family’s all-time-favourite but they are a nightmare for me to make. Women’s wrists (or is it just mine???) are simply not strong enough for the piping job, especially during the winter. In my experience, at cool room temperature, the cookie dough is usually too firm for piping. My wrists would... Continue Reading →
Double Chocolate Oatmeal Cookies 雙重朱古力燕麥曲奇
Have you ever bought a large bag of rolled oats but then could not finish it before it turned stale? I do. I eat oats the following ways: cook oatmeal with milk, soak oats with cold milk, add cut up fresh fruits and leave it in the fridge to make overnight oats, cook with rice... Continue Reading →
Sugar-Free Macau Almond Cookies 無糖澳門杏仁餅
Recently my church friend, Anna, taught me how to make Macau almond cookies. I didn’t know how easy it could be until her detailed explanation. My immediate thought was like, hm… could I turn it into a sugar-free version? I put my thoughts into action after purchasing mung bean flour from the grocery store. I... Continue Reading →
Soft and Chewy Chocolate Chip Cookies 朱古力粒軟曲奇
Here comes another chocolate chip cookie recipe! I have shared a couple of chocolate chip cookie recipes before and each of them has a unique texture because of the choice and ratios of ingredients as well as mixing method. If you would like to see how various ingredients and baking temperature affect the shapes and... Continue Reading →
Double Chocolate Chip Cookies 雙重朱古力粒軟曲奇
These are the kind of soft cookies that, when devoured warm freshly right out of the oven, are super gooey in the middle. When completely cool they are crispy on the outside with a very soft center. I like to shape them on the thicker side for more of a contrast when you bite into... Continue Reading →
Matcha Cutout Cookies (Soft and Tender) 抹茶印模曲奇(鬆化口感)
I made these soft and tender matcha cookies for my aunt in September. This is actually a variation of my Vanilla Bean Cutout Cookies. I add more sugar to balance out the bitter flavor from the matcha powder. These cookies are soft and tender because of the cake flour and icing sugar. Egg yolk will... Continue Reading →