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.

Brookies 2 - Brownie Cookies

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Chocolate Brownie Cookies
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115g butter, melted
2 tablespoons oil
1/2 cup cocoa powder
1/2 cup sugar
2 tablespoons brown sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups self-raising flour
1 teaspoon salt
1/3 cup semi sweet chocolate chips
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Preheat oven to 180°C.
Line 2 baking trays with baking paper.

In a large bowl, mix melted butter, oil, cocoa powder and sugar. Add egg and vanilla, and beat until incorporated.

Stir in flour and chocolate chips.

Scoop a table spoonful of dough onto the line baking trays. Press them down to your desire thickness.

Bake them in the preheated oven for 12 minutes. Remove from the oven and allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Passionfruit & Coconut Pie

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Passionfruit & Coconut Pie
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4 egg whites
4 egg yolks
3/4 cup sugar
125g butter, melted
4 passionfruits (pulp & juice), about 1/2 cup
1/2 plain flour
1 cup desiccated coconut
1 1/3 cup (335ml) lukewarm milk

icing sugar
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Preheat oven to 150°C.
Line a 20cm x 20cm square tin with baking paper.

In a large bowl, beat the egg white until stiff peaks, and then set aside.

In another bowl, beat the egg yolks with sugar. Add melted butter and passionfruits, and mix well.

Add the flour, coconut and lukewarm milk, mix until combined.
Gently fold in the egg whites with a spatula, and pour into the lined tin.

Bake for about 60 minutes until golden colour.
Cool and cut into square pieces, and dust icing sugar over the top to serve.

Apple Pie Slices

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Apple Pie Slices
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115g unsalted butter, softened
40g sugar
pinch of salt
125g plain flour

2 large apples, thinly sliced
2 tablespoons plain flour
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

40g rolled oats
50g brown sugar
1/2 teaspoon cinnamon
30g plain flour
60g unsalted butter
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Preheat oven to 150°C.
Line 20cm x 20cm squire baking tin.

[base]
In a bowl, mix softened butter, sugar and salt, and add flour and stir until combined. Press the mixture into the lined baking tin evenly. Bake for 15 minutes. 

[filling]
In a large bowl, combine the sliced apple, flour, sugar, cinnamon and nutmeg together. Set aside.

[crumble topping]
In a small bowl, stir oats, brown sugar, cinnamon and flour. Add the chilled butter and mix by hands until the resembles coarse crumbs. Set aside.

Remove the base from the oven, and turn the oven to 180°C.

Put the apple mixture on the top of the warm base evenly and press them down. Sprinkle the topping and bake for 30-35 minutes.

Remove from the oven and allow to cool for 30 minutes, and then chill in the fridge. 

Take out from the baking tin and cut into small pieces to serve.

Pretzel - German Style

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German Pretzel
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1/2 cup lukewarm water
7g instant yeast
2 cups plain flour
1 teaspoon salt
1/2 teaspoon sugar
22g butter

1/4 cup baking soda
1 litter water

Coarse salt
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In a small bowl, mix lukewarm water and yeast and set aside.

In a mixing bowl of a stand mixer, mix flour and salt and form a well then add sugar in the center of the well. Pour the yeast mixture into the well.

Add the softened butter to the mixing bowl and knead them to a smooth dough. (Add 1/2 table spoon of water if required) Rest the dough for 30 minutes.

Divide the dough into six pieces, and roll them to 40cm ropes. Form the pretzel shape and place them on lined baking trays.

Fridge the pretzels on the trays for about 1hour without covering them.

Preheat oven to 200°C.

Boil water in a pot, add baking soda. Gently drop each pretzel into the pot for 10 seconds. Place them back to the lined baking trays.

Sprinkle with coarse salt and bake the pretzel for 15-20 minutes.

Apple Slice

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Apple Slice
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3 granny smith apples
2 cups self raising flour
1/2 brown sugar
125g butter, melted
1 egg

1 teaspoon cinnamon
1 tablespoon sugar
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Preheat oven to 180°C.

Peel, core and cut apple into small chunks.
In a large bowl, combine apples, brown sugar and self raising flour.

Add melted butter and egg, stir until well mixed.

Press into lined slice tray.

Sprinkle  with cinnamon and sugar.

Bake in the oven for about 40 minutes.

Breakfast Biscuits

 
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Breafast Biscuits (Muesli Biscuits)
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1 1/2 cup rolled oats
1 cup wholemeal flour
1/2 brown sugar
1/4 cup bran sticks
1/4 cup desiccated coconut
1/4 cup sultanas
1 table spoon sunflower seeds
1 table spoon pumpkin seeds

2 table spoons boiling water
1 tea spoon baking soda
100g butter
2 table spoons maple syrup
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Preheat oven to 180°C.

In a large bowl, combine rolled oats, brown sugar, bran sticks, coconut, sultanas and seeds together.

In a small bowl, melt butter in the microwave. Add maple syrup and mix well.
In another small bowl, mix boiling water and baking soda, and add to the butter mixture.

Stir the butter mixture into the dry ingredients with a wooden spoon.

Scoop the dough with a table spoon and roll by hands. Put them on lined baking trays and flatten with the back of the table spoon.

Bake in the oven for 15 minutes.
Let it cool in the tray for 5 minutes and transfer to a wire rack to cool completely.

Granola - Maple, Toasted Oats & Almond

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Granola
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1 1/2 cup rolled oats
1/4 cup sunflower seeds
1/4 cup pumpkin seeds (pepitas)
1/4 cup almond
1 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoon maple syrup

1/4 cup dried coconut flakes
1/2 cup bran stick
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Preheat oven to 180°C.

In a bowl, combine oats, seeds, nuts, cinnamon and salt.
Add maple syrup and mix well with a spoon.

Spread out on a lined baking tray and bake for 10 minutes and stir, then bake another 10 minutes. Take the tray out from the oven and leave it till cool.
Stir in coconut and bran sticks.

Store in a jar.  :)

Jam Drops

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Jam Drops
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125g butter
1/2 cup sugar
2 eggs
2 cups self raising flour
pinch of salt

1/4 cup strawberry jam
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Preheat oven to 180°C.

In a bowl, mix softened butter and sugar with an electric mixer.

Add eggs and mix well.

Fold in flour and salt with a spatula into the mixture.

Roll the cookie dough and place 5 cm apart on lined baking trays. Press your finger into the centre of each ball. Fill each hole with strawberry jam.

Bake in the oven for 15 - 20 minutes.

Remove from oven and let cookies cool on baking tray for about 5 minutes before removing the cookies to a wire rack to cool completely.

Bliss Balls - Dates & Almond

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Bliss Balls - Dates & Almond
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16-18 (70g) pitted dates
2 table spoons cocoa or cacao powder
1 table spoon peanut butter
3/4 cup (75g) raw almonds
1 table spoon honey
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Makes about 12 balls

In a food processor or blender, process dates, cocoa powder and peanut butter together.

Add almonds and honey and process until well combined.

Roll the mixture into balls.

Keep them in a container in the fridge.

Maple, Almond, Cherry and Coconut Slice

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Maple, Almond, Cherry and Coconut Slice
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[base]
50g butter, softened
70g sugar
1 egg
80ml maple syrup
75g plain flour
60g almond meal

[top]
3 egg whites
45g sugar
35g plain flour
60g shredded coconut
90g frozen cherries, coarsely chopped
50g sliced almond

50g dark chocolate, melted
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16.5cm x 26cm slice pan

preheat oven to 180C.

In a bowl, beat butter and sugar using an electric mixer until pale white and creamy.
Add egg and half the maple syrup and beat until combined.
Add flour and almond meal and stir with a spatula until smooth.

Pour into lined pan and smooth the surface.
Bake for 20 minutes. Cool for 10 minutes.

Reduce oven to 160C.
In a bowl, beat eat egg whites until soft peaks form.
Add sugar, and mix well.
Add maple syrup and beat until combined.
Fold in flour,  coconut and cherries.

Spread the mixture over the biscuit base in the pan. Sprinkle with sliced almonds.
Bake for 45 minutes or until light golden.
Set aside to cool.

Place melted chocolate in a small zipper plastic bag and cut off a corner.
Drizzle over the slice and place in the fridge for 5-10 minutes to set.

Bliss Balls - Oat, Cocoa & Coconut

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Bliss Balls - Oat. Cocoa & Coconut
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80g (about 20) pitted dates
70g rolled oats
30g desiccated coconuts
2 table spoons cocoa or cacao powder
2 table spoons honey
1 table spoon almond powder
1 table spoon peanut butter
1 table spoon chia seeds
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Makes about 12-15 balls

In a small bowl, soak date with hot water for 10 minutes.
Drain the dates and set aside.

In a food processor, process all the ingredients till smooth and well combined.
Roll about a tablespoon of the mixture into balls.

Refrigerate until set.

Earl Grey Tea Leaf Biscuits

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Earl Grey Tea Leaf Biscuits
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90g butter
50g sugar
2 egg yolks
1 teabag Earl Grey tea leaves
110g plain flour
pinch of salt
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Makes approximately  40 biscuits

In a bowl, mix softened butter and sugar with an electric mixer until soft and creamy.
Add the egg yolks and mix well.
Open the teabag and mix in the tea leaves. Fold sifted flour and salt with a spatula into the mixture.

Form the dough into two bars and place them on sheets of glad wrap. Chill in refrigerator for a hour.

Preheat oven to 180°C.
Slice the bars into 0.5cm thick. Place on lined baking trays, 3cm apart.
Bake until the edges are just brown, about 10 - 15 minutes.
Let cool on trays for 5 minutes, then transfer to wire racks and cool.

Gluten Free White Bread - Bread Maker

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Gluten Free White Bread - Bread Maker
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[dry ingredients]
3 1/2 cups gluten free self raising flour (Orgran)

2 tablespoons sugar
1 tablespoon xanthan gum

1 teaspoon salt

7g instant dry yeast

[wet ingredients]

1 1/2 cup milk
1/4 cup olive oil

2 large eggs

1 teaspoon apple cider vinegar 

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1 loaf

In a bowl, combine all the dry ingredients.
In another bowl, mix all the wet ingredients.

Place the wet ingredients mixture in the bread maker.
Add the dry ingredients on top of the wet one and mix them together.

Turn on the bread maker on the normal bread setting.

When it is finished, leave the bread in the bread maker for 15 minutes.
Turn out and let it cool.

Reference 

https://www.sparklesintheeveryday.com/2015/02/gluten-free-breadmade-in-bread-machine.html

Gluten Free Hamburger Buns

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Gluten Free Hamburger Buns
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1 cup white rice flour

1/2 cup sweet rice flour

2/3 cup tapioca flour

1 table spoon instant dry yeast

2 teaspoon xanthan gum

1 1/2 teaspoon unflavoured gelatin

1 1/2 teaspoon sugar

1 teaspoon salt

3/4 - 1 cup luke water

3 eggs

3 table spoons vegetable oil

1 teaspoon Apple cider vinegar 

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Makes 4 burger buns

Combine the flours, yeast, xanthan gum, sugar and salt in a bowl.

Mix the wet ingredients together in a mixing bowl using 3/4 cup of water.

Add dry ingredients to the mixing bowl and beat for 2 minutes. 

Add more water if it is too dry. The dough should be soft and sticky.

Spoon the dough to a lined baking tray.
Using back of the spoon with little oil, smooth the surface of the dough.

Cover with glad wrap or plastic container and leave it in a warm place for 30 - 60 minutes to rise.

Preheat oven to 200°C.

Bake for about 30 minutes or till lightly browned.

Reference
https://glutenfreehomemaker.com/gluten-free-hamburger-buns-focaccia/

Bliss Balls - Peanut Butter Brownie

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Bliss Balls - Peanut Butter Brownie
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18 pitted dates
2 tablespoons peanut butter
1 tablespoon cocoa powder
1 tablespoon honey
70g raw almonds
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Makes about 12

Process the dates, peanut butter and cocoa powder in a food processor until the mixture resembles a paste.

Add the almonds and honey and process until desired chunkiness is achieved.

If your mixture is too dry, add 1tbs extra of  rice malt syrup (or honey) and pulse to mix through. The mixture should be a little sticky and roll easily into balls when squished together.

Roll the mixture into tablespoon sized balls.

Store in an airtight container in the fridge and eat within a week.