Join me on my quest of making homemade treats with less sugar!
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 →
I have been experimenting with cookie recently. It is just a simple cookie recipe that is shaped by piping but I’ve spent two weeks to compare various ingredients in order to find out what texture I prefer most. EC這陣子都在研究曲奇。其實這只是材料及做法簡單不過的擠花牛油曲奇，但EC花了兩星期做實驗比較材料以便尋找自己最喜歡的口感。 The ingredients being used is extremely important in creating the cookie that you wish for. Preference... Continue Reading →
There are various approaches to make Chinese walnut cookies. Different ingredients and mixing methods produce cookies with different flavors and textures. My walnut cookies evolved from the bite-sized Chinese almond cookies. They are crunchy, nutty and not overly sweet at all. The addition of chopped walnuts leads to extra texture. Once you munch on the... Continue Reading →
Shiroi Koibito ("White Lover" in English) are butter cookies (langues de chat or cats’ tongues) with white chocolate sandwiched in between. I used my fortune cookie recipe (which is a tuile) for the cookies as they came out nicer. A friend of mine told me about the sea salt and camembert cheese cookies that she... Continue Reading →
Are you a fan of peanut butter? I am. I love peanut butter so much that, when I was a kid, I used to grab the jar and eat it with a spoon (I hope my mom is not reading this right now)! I bought two big tubs of peanut butter when they were on... Continue Reading →
This black sesame almond thins originated from a tuile recipe. I kind of tweaked the method a bit so no tuile mold is required. The result is paper-thin cookies that are buttery and super crispy. I’ve also used this recipe as a base for my chocolate fortune cookies last week (read about my post here).... Continue Reading →
EC Bakes 小意思 