Friands

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Friands 
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80g unsalted butter

50g plain flour
100g icing sugar 

65g almond flour

3 egg whites

Frozen mix berries

icing sugar 

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(Approx 8)

Preheat the oven to 180°C

In a small bowl, melt the butter in microwave. Grease a muffin tin using the melted butter.

In a bowl, sift plain flour and icing sugar, and mix almond flour. 

In another bowl, whisk the egg whites till frothy and creamy. 

Using a rubber spatula, add the egg whites into the flour mixture, and add the melted butter, and then gently mix together. 

Pour the mixture into the greased tin evenly. Place some frozen berries on the top of the each friand. 

Bake in the oven for 25 minutes or check with skewer. 

Cool down for 5 minutes and then take out from the tin. Cool completely on a wire rack. 

Dust icing sugar before serve.

Plum Crostatas

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Mini Plum Crostata

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[pastry]

185g plain flour

1 1/2 tablespoons icing sugar 

100g butter

1 1/2 tablespoons cold water

[frangipane]

100g butter

90g sugar

1 egg

120g almond meal

40g plain flour

1 tablespoon rum

5-6 plums 

1 tablespoon sugar

1 teaspoon vanilla bean paste

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In a food processor, place the flour, icing sugar and butter and process till mixture becomes like breadcrumbs, and add water. Stop when the dough comes together. Shape into a disc and cover with glad wrap. Refrigerator for a hour. 

To make the frangipane, in a bowl, mix butter and sugar with an electric mixer till creamy. 

Add the egg and mix. Stair in the almond meal, flour and rum. 

Stone the plums, and cut into wedges. In a small bowl, combine plum, sugar and vanilla paste.  

Preheat oven to 180°C.

Line a large baking tray with baking paper.

Divide the pastry into 8 portions (should be 40g each). 

Roll out each pastry to a disc. 

Spread the frangipane over each pastry leaving a 2cm border. 

Arrange the plum over the frangipane filling, and fold the pastry edges.

Bake in the oven for 30 -35 minutes or till pastry is golden brown.

Ice Cream - Tea

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Ice Cream - Tea
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1 cup milk
1 cup thicken cream
1/4 cup & 1 tablespoon sugar
1 - 2 tea bag
3 egg yolks

1 tablespoon gin
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Combine all ingredients in a saucepan and mix together.

Cook on low heat till the mixture gets thicker. Stir constantly.

Strain the custard and cool it in the fridge.

Churn in a ice cream maker. 

Optional: Add gin just before finish churning. 

Blondie

Blondie is also known as a blond brownie, which looks similar to the chocolate brownie but it is paler colour as it doesn't contain chocolate. The main ingredients of blondie are butter, brown sugar, egg and flour. It often contains chocolate chips, butterscotch chips, walnuts etc.

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Blondie (Blond Brownie)
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120g butter
180g dark brown sugar
2 eggs
salt
vanilla extract
50g walnut
150g plain flour
80g white chocolate chips
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Preheat oven to 180°C.

Line a 20cm x 20cm baking pan with baking paper.
In a large bowl, combine melted butter and brown sugar, and mix well using a spatula.

Add eggs, vanilla and salt, chocolate chips, nuts and stir till well blended.

Add sifted flour into the mixture.

Pour the mixture in the lined baking pan. Bake in the oven for 20 - 25 minutes.

Remove from oven and cool. Cut into small pieces.

Short Bread

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Short Bread
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250g unsalted butter
100g caster sugar
250g plain flour
125g cornflour
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Preheat oven to 160°C.

In a large bowl, combine softened butter and sugar until light and fluffy.

Add plain flour and cornflour and mix lightly.

Press into a lined baking tin about 1.5 - 2 cm thick, and prick with a fork.
Bake in the oven for about 50 minutes.

While warm sprinkle with caster sugar if you wish.
Cut into fingers.

[Passionfruit Short Bread]

Add 2 passionfruits pulp, including seeds and juice after mixing butter and sugar,
and add flour.