Join me on my quest of making homemade treats with less sugar!
After posting my previous cutout cookies recipe, a reader asked me why I didn’t make my cookies with the traditional creaming method and if it was okay to use cake flour instead of all purpose flour. Well, it’s all about personal preferences. As previously explained in my blog post, Piped Vanilla Bean Shortbread Cookies, your... Continue Reading →
Here’s the matcha version of my Cutout Sugar Cookies. I did it by replacing about 4% of the flour amount with matcha powder. For this recipe I’ve slightly increased the sugar amount to balance out the bitterness from the matcha powder. Use only Japanese matcha powder for a vivid green color. Pure matcha powder could... Continue Reading →
It’s cookie time again. Who can resist cookies that are buttery, tender, crumbly and melt-in-your-mouth? Definitely not me. I have already discussed the keys to success when it comes to making piped or spritz cookies (read about my blog posts, Espresso Chocolate Spritz Cookies and Viennese Sabés). Now I’d like to elaborate more. This time... Continue Reading →
The big bottle of peanut butter sitting in my pantry was going to expire soon. I turned it into cookies in order to use it up more quickly. These soft cookies are crisp around the edges, soft in the center and filled with some crunches of peanut. I made them slightly bigger than usual (34... Continue Reading →
After sharing my Oatmeal Raisin Chocolate Chip Cookies recipe last week, one of my readers asked if she could omit the ground cinnamon as her kids didn't like cinnamon. I said yes because cinnamon is a spice that contributes to the flavor so feel free to adjust the recipe according to your personal preference. If you... Continue Reading →
I feel like that I have dedicated myself to making cookies the entire March. I’ve shared different cookie recipes like No Bake Oatmeal Chocolate Chip Energy Balls, Chocolate Chip Cookies as well as Triple Chocolate Cookies previously this month (how come they all contain chocolate chips?). This time I am sharing a wholesome one made... Continue Reading →
I've made some Chocolate Chip Cookies last week but I was still craving for something more chocolately. So off I went to my kitchen again. As its name suggests, these triple chocolate cookies were made with three kinds of chocolate: cocoa powder, couverture chocolate and dark chocolate chips. If you are a chocoholic you will... Continue Reading →
I've developed a recipe for Dark Chocolate Chip Soft Cookies more than three years ago. The use of bread flour and melted butter gives the cookies a soft and chewy texture. With a more traditional version this time, the cookies are more on the crunchy side. In fact, the softness could be adjusted by varying... Continue Reading →
Here comes spritz cookies again! These cookies have same structure with Viennese Sablés but I flavoured them with matcha (green tea) powder. There is a subtle green tea flavor and the use of egg yolk makes the cookies extra crumbly. Even my kids who seldom eat green tea treat said the cookies were scrumptious. 再來擠花曲奇食譜！曲奇基本配方來自維也納曲奇，EC加了抹茶粉調味。因為改用了蛋黃所以曲奇份外酥鬆。曲奇散發着淡淡綠茶香，連EC甚少吃綠茶食品的孩子們也稱讚好吃。... Continue Reading →
Spritz cookies can be a little tricky to make. I have heard complaints about the batter being too stiff to handle and that the cookies losing shape in the oven. In order to be successful, it is crucial for the batter to be at the right consistency. For how to achieve the optimal consistency without... Continue Reading →
EC Bakes 小意思 