Crispy Almond Tuile Biscuits #nutty #foodporn

These Crispy Almond Tuile Biscuits are the perfect accompaniment for a cup of tea or coffee. Their light nutty texture makes it impossible to stop at one. This recipe makes a huge batch, buy if placed in an airtight container they will stay fresh and crispy for weeks. 

Ingredients:
 
180g Butter, melted and cooled
280g Caster Sugar
8 Egg Whites
200g Plain Flour
80g Ground Almond Meal
400-500g Flaked Almonds
1 teaspoon Vanilla Extract
1/2 teaspoon Salt

Method: 

In a clean bowl, beat egg whites on high spreed for 5 minutes. 
Add sugar, salt and vanilla, beat until peaks form.
Pour melt butter into egg white, mix well.
Sift flour, ground almond meal and almond flakes into the mixture.

Fold ingredients together gently with a spatula

Mix gently with spatula. 
Place into the fridge for 1-2 hours.
Preheat the oven to 150C
Place the baking paper on cookie trays.  
Spoon with 2 spoons onto baking sheets allowing room for the biscuits to spread.
Flatten out with spoon and with wet finges spread evenly.
Bake at 150C for 20 minutes or until golden brown. The longer the baking time the more crispy the biscuits. I baked about 25 minutes as I put 2 trays together.
Cool biscuits on a rack and place into the tin/container. Can keep up to 1 month.
Makes about 40 depending upon the size.




Tips:

Spread thinly on baking paper

 

• To save time, pour the mixture into the trays, spread thinly with spatula, bake a little longer until golden brown. Break into bite size pieces after cooling down.

• Immediately after removing from oven, roll the biscuits over the rolling pin or a bottle to make different shapes. These can be filled and decorated to serve as a dessert and serve with ice cream.

Contact: lee.leehocklai@gmail.com

 

Lavender Cookies with Lemon Cream Cheese Icing

These beautifully light biscuits with a hint of lavender are perfect as both a sweet treat or as a savory morsel with a topping of minced chicken, beef, or cream cheese of your choice.

Biscuit Dough

Ingredients:

280g Butter, room temperature
3/4 cup Castor Sugar
1 Egg, lightly beaten
2.5 cups gluten-free Plain Flour
1 cup Corn Flour
2 tablespoons finely chopped Lavender Leaf and Flowers
1/2 teaspoon Salt

Method:


Preheat oven to 180C
Beat butter, salt and sugar until soft and smooth. 
Add egg and lavender.  
Combine in the flour.
Dust some flour onto the bench. 
Roll 1/3 mixture until 7mm thick. 
Use the cookie cutter cut the dough into small sizes. If you do not have the cookie cutters, roll the dough into small balls with your hand, then use folk to press flat.
Place in the oven and bake for about 16 minutes. 
Cool on the rack

Lemon Cheese Icing

Ingredients:

50g Butter
50g Cream Cheese
Lemon Zest of 1 Lemon
1 tablespoon Lemon Juice
2.5-3 cups Icing Sugar

Method:

Beat the butter and cream cheese together until smooth.
Add lemon juice and zest. 
Combine well with icing sugar.
Pipe the lemon cheese icing between 2 cookies. Continue till all the cookies are used up!
Place in airtight container and keep in a cooler place or fridge. 
Can keep up to 2 weeks.

Tip: 

Extra cooking time may be required if the cookies are larger in size. 
Brush with some egg water ( 1 egg yolk + 2 tablespoons cold water ) before baking. 
Add extra sugar and make plain lavender cookies without icing filling.
Bake extra plain cookies, keep in airtight container to make savoury snacks by adding cheeses, smoke salmon, roast vegetables etc....on the cookies,

Bon appetite!!

Contact: lee.leehocklai@gmail.com

Macarons #frenchdelight #french #blissbombs

This is a basic macaron recipe. Add any flavour, or food colouring you like. However, for the best result, use the natural macaron flavours even though they may be a little more expensive. Today I have used use pandan (green), rose (pink) and chocolate for my macaron ...

 Macarons

Ingredients:
 
200g Icing Sugar
200g Ground Almond Flour
4 Egg Whites
150g Caster Sugar
2 tablespoons Iced Water



Colouring:

                 Drops pandan flavour
                1 teaspoon rose flavour + pink food colouring
                1 tablespoon cocoa powder + 1 tablespoon hot water

Method: 

Beat the egg white at high speed for 2 minutes. 
Add caster sugar and beat until firm and stiff peaks form.
Sift the icing sugar and ground almond flour into the mixture.
Add iced water and mix well.
Separate the mixture into three different bowls. 
Add colour/flavours and stir well until mixture is smooth and the colour is uniform.
Using a piping bag, pipe mixture onto trays lined with baking paper. 
Drop trays carefully to make the macarons firm. 
Rest for about 45-60 minutes until the outside of the macaron looks dry.
Preheat oven to 170C. 
Place the tray in the oven and bake for 5 minutes. 
Then turn to 110C and bake for another 15-20 minutes. 
Baking time may different for different ovens and dependent upon the macaron size - take one out to check, the prefect baked macaron must be dry and a little crispy inside.
Take out from the oven and cool.
Pipe in the cream/ganache. 
Place into the jar/container. These will keep in the fridge for

about 3 weeks.

Butter Cream

Ingredients:

250g Butter
1.5 cups Icing Sugar
50g White Sugar
1/3 cup Water
1 teaspoon Vanilla Extract

Method:

Heat caster sugar and water on medium heat for about 8 minutes to form a syrup. Place to one side and allow to cool.
Beat butter and vanilla extract on high speed until smooth and firm. 
Add the sugar syrup and beat for another 10 minutes. 
Sift in icing sugar and mix until smooth. 
It takes about 25 minutes to make this butter cream. It can be made one day ahead. Keep in the fridge to make sure it is not too soft and runny.

Chocolate Ganache

Ingredients:

200g Dark Cooking Chocolate, chopped
1/2 cup Thickened Cream
15g Butter

Method:

Place chocolate and butter in a bowl and heat over a saucepan of boiling water until melted. 
Pour cream into the chocolate mixture and stir until smooth. 
Cool in the fridge for about 10 minutes before use. 

Tips:

Use ground hazelnut or pistachio for a  different flavour.
Use peanut butter, jam or nutella in the filling.

Email: lee.leehocklai@gmail.com

 

German Marble Cookies #glutenfree #glutenfreebaking #glutenfreerecipe

Christmas is almost upon us. We will share some of our special Christmas recipes with you. Today's recipe is for German Marble Cookies. I have found that they are very expensive in Asian markets, but as they only use ingredients that you have in your pantry, why not bake some at home. They are a delicious, melt in your mouth treat. Bake any time as a morning/afternoon tea treat. You will love them!

 Biscuits

Ingredients:

250g Butter - room temperature
100g Icing Sugar - sifted
1 teaspoon Vanilla Extract
250g gluten-free Corn Flour or Potato Starch
60g gluten-free Plain Flour - twice sifted
60g Cocoa Powder

Method: 

Preheat oven to 170C
Beat butter, vanilla and icing sugar until soft and creamy. 
Add corn flour and plain flour, mix well.
Separate the mixture into 2 parts. 
Add cocoa powder to the first half. 
The other half remains plain. Add more plain flour if the plain dough is still sticky.
Mix the mixtures together, but do not over mix. This gives you a beautiful marble look after baking.
Roll into small balls with your hand and place on a baking tray lined with baking paper. Be sure to leave enough spare room.
Use a fork to press the balls to half flat. Remember to flour the fork with plain flour after every 3-4 balls so the dough does not stick to the fork.
Bake at 170C for about 18 minutes. The time needed depends upon the cookie size. 
Remove from the oven and set aside for 10 minutes. 
Cool on a rack.

Topping

Ingredients:

100g Dark Cooking Chocolate

Method:

Roughly chop chocolate.
Place in bowl and melt over a saucepan of boiling water. 
Make piping bag from baking paper, shaped into a funnel. 
Cut feeder hole in bottom and fill with chocolate. 
Pipe onto cool cookies.  (In drizzle form) 
Makes up to 40-45 pieces.

Tips:

• These cookies are also delicious without the chocolate topping. Sift some icing sugar onto the top. Why not pop into a tin and give as Christmas present. 

• If you wish to give the cookies with the chocolate drizzle, make sure it has set before you pack away.

Contact: lee.leehocklai@gmail.com

Pineapple Cookies #glutenfree #glutenfreebaking #glutenfreerecipe #cookies

These cookies are another great lunch box filler for your children. They can be made in a variety of shapes and sizes, from filled pillows, to pinwheels, to cookies of various shapes topped with jam and covered. Make them whichever way your children like best.

Ingredients:

280g Butter

1/2 cup Caster Sugar

2/3 cup Powdered Milk

2 Eggs

3.5 cups gluten-free Self Raising Flour

1 teaspoon Vanilla Essence

1/2 teaspoon Salt

2 cups Pineapple Jam for filling (please check the recipe from our blog)

Method:

Preheat oven to 180C

Beat the butter, salt, sugar and vanilla until soft and firm. 

Add eggs one by one. 

Mix in the flour and powdered milk. The mixture must be soft but not stick on your hand - if too wet, add some extra flour

Use the cookies cutter or press set to make any shape you like. 

Pipe the jam filling into the center/ topping. 

Bake for about 18 minutes or until golden brown.

Cool on the rack and place in airtight container.

Tips:

• You can roll out the mixture with the rolling pin,and place the filling in the center, like sausage rolls. Or, make a ball with the filling inside.

• Brush the cookies with beaten egg yolk to form a glaze.

• These cookies are actually soft biscuits, so don't worry if they are not crispy after cooling.

Some of our Pineapple Jam and Pineapple Spread Treats

Pineapple Almond Slice #glutenfree #glutenfreebaking #glutenfreerecipes

This lunch box filler is made using the pineapple jam that we gave the recipe for earlier in a previous post. You can make extra and freeze them to use when you are short of time or you have unexpected visitors.

Pineapple Almond Slice

Ingredients:

120g Butter
1 Egg
2 tablespoons Caster Sugar
1/2 teaspoon Salt
1 teaspoon Vanilla Essence
1.5 cups gluten-free Plain Flour
1.5-2 cups Pineapple Jam Filling- please check the recipe in our blog.

Topping:

100g Butter, room temperature
1/2 cup Brown Sugar
1/2 cup gluten-free Plain Flour
2/3 cup Ground Almond Meal
Extra Icing Sugar, for dusting

Method:

Preheat oven to 180C  
Line the slice tray with baking paper.
Beat the butter, sugar, salt and vanilla in a bowl. 
Add the egg. 
Mix in the flour until a ball forms.
Press the biscuit dough into the base of the baking tray with your hand. Then prick all over with a fork. 
Bake about 15 minutes in 180C. 
Place all the topping ingredients into a clean bowl.
Rub the butter through the dry ingredients with your hand to make crumble. 
Place aside.
Take out the slice base from the oven. 
Pour the pineapple jam filling over the base and spread with silicone spatula. 
Sprinkle the almond crumble mixture on the top. 
Bake another 20 minutes or until golden brown.
Dust with icing sugar before cutting.
Placed in airtight container, these will keep up to a week.

They can be frozen as well for longer keeping.

Orange Cookies #glutenfree #glutenfreebaking #glutenfreerecipes

These cookies are orangy little kisses of sunshine that melt in your mouth. They are perfect for lunch boxes, afternoon tea or just a little something to have with that cup of tea.

Orange Cookies

 Ingredients: 

Ingredients

250g Butter
1/2 cup Caster Sugar
1/3 cup Icing Sugar
1 Egg, lightly beaten
2.5 cups gluten-free Self Raising Flour
1/3 cup gluten-free Corn Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon fine Orange Rind
1/2 cup freshly squeezed Orange Juice

Extra icing sugar for dusting

Method:

Preheat oven to 180C
Beat the butter, salt, caster sugar and icing sugar until smooth.
Add egg, then orange juice and rind - mix well.
Place all dry ingredients into the mixture.
Stir through until dough rolls into a ball.
Use a cookie press or roll mini balls of dough in your hand, then press flat on non stick biscuit tray (or tray lined with baking paper). 
Bake at 180C for about 15 minutes or until golden brown.
Cool on a rack. 
Dust with icing sugar and keep in airtight container.







Tips:

• I used a cookie press set on this recipe. If you roll by hand or use a rolling pin and cookie cutters, you may need some extra flour to make sure the mixture doesn't stick to your fingers. 

• I prefer not to have my baking too sweet but, you can add extra caster sugar if you like.

Dust with Icing Sugar

Coconut Jam Drops #glutenfree #glutenfreebaking #glutenfreerecipes

The Periennial Favourite - Coconut Jam Drops

Today we are revisiting our biscuit recipes. Here is an old all time favourite only this time they are #glutenfree

Ingredients

Ingredients:

250 gm Butter
3/4 cup of Caster Sugar
2 cups gluten-free Plain Flour
1/2 cup gluten-free Corn Flour
1 Egg
1 cup of Coconut
1 teaspoon Vanilla Essence
Jam of choice for filling 








Method:

Press hole in centre

Preheat oven for 180C.
Cream butter and sugar.
Add egg and vanilla - mix.
Add dry ingredients.
Mix until dough forms into a ball.
Take a small portion and roll into balls.
Place on a baking paper lined baking tray.
Using your finger press hole in centre of each one.
Bake for 12 mins.
Take out  spoon, or pipe, jam into hole.
Place back in oven for 3 mins.
Remove from oven and cool on wire rack.
Yields approx 60 biscuits.
 





Be sure not to leave the biscuits in the oven too long after adding the jam , as it will boil away to make sticky mess.

#glutenfree #jamdrops

Gluten Free Passionfruit Melting Moments #glutenfree #glutenfreerecipes #glutenfreebaking

These melt in your mouth shortbread biscuits are the perfect accompaniment for a cup of tea or coffee. Pack for a picnic or simply have one (or two) when you crave that something sweet with your after dinner coffee. The bonus in these biscuits is that they are gluten-free, yet still have the beautiful crumbling texture of conventional Melting Moments

Shortbread

Ingredients:

Shortbread Ingredients

500 gram butter -chopped
1 cup gluten-free icing sugar
3.5cups gluten-free plain flour
1 cup gluten-free custard powder
2 tablespoons passionfruit pulp
2 teaspoons xanthan gum











Method:

Preheat oven to 160(fan forced).
Line biscuit trays with baking paper.
With a fork, combine the buter and icing sugar till combined.
Add the flour, custard powder and passionfruit pulp.
Combine with a butter knife till it forms into a ball
Using a teaspoon, scoop out teaspoon size balls and roll in the palm of the hand.
Place on trays and flatten slightly with a flour dusted fork.
Bake for 18-20 mins till golden brown.

Press dough onto tray with a fork

Cook till golden

Icing

Ingredients:

Icing Ingredients

125gram chopped butter (room temp)

1.5 cups gluten free icing sugar

3 tablespoons passion fruit pulp

Method:

Soften the butter for a couple of seconds in the microwave if not at room temperature.

Stir in icing sugar and passionfruit pulp.

Stir till smooth.

Spread onto the cooled Melting Moments and press together.

Makes approximately 72 biscuits or 36 when joined together.

Handy Hints:

If the dough is too sticky to roll. add a little more gluten-free flour till it is workable.

Biscuits can be served unfilled if you prefer.

Biscuits can be stored unfilled in airtight container in a dark place for up to three days before filling.

Gluten-free Passionfruit Melting Moments

Anzac Biscuits #glutenfree #glutenfreerecipes #glutenfreebaking

As tomorrow is Anzac Day, we thought it very fitting that our very first recipe that we share is Anzac Biscuits (gluten fee) of course.

Ingredients:

Gluten Free Muesli

250 g Butter
1.5 cups Brown Sugar
1.5 cups Coconut
1 cup gluten free Flour
1 cup Rice Flour
2 cups nu-vit Original Muesli (Gluten Free)
2 tablespoons Golden Syrup
1 teaspoon Bicarb Soda
2 teaspoons Xanthan Gum (Gluten Free)
4 tablespoons Boiling Water

Butter

Method:

Combine butter and syrup in saucepan on low heat on stove to melt.

Add all other ingredients except bicarbonate of soda and water into a mixing bowl.

Dry Ingredients

Melted Butter

Set oven to 160 (fan forced)

Add soda to boiling water.

Poor into melted butter.

Cool a little.








 
Add to dry mix and stir.

Combine wet and dry ingredients

Onto a tray with baking sheet add rolled balls of dough.

Press lightly with fork

Press lightly with a fork.























Place in oven and cook at 160C until golden brown.

Remove and cool on wire rack.

Makes approximately 36 biscuits

 Relax, sit and enjoy these gorgeous biscuits with a cup of tea!