Friday, April 20, 2018

Maple cookies 楓糖餅乾.

This is the 2nd year that I baked this cookies for my kids' school culture day event. Using the real maple syrup is the key. Kids love them! 

  • 1 cup of unsalted butter, softened
  • 1 cup of sugar
  • 1/2 cup of real maple syrup
  • 1 large egg yolk
  • 1 teaspoon of salt
  • 3 cups of all purpose flour


  • In a large bowl cream together butter and sugar until light and fluffy. 
  • Beat in maple syrup and egg yolk until well combined. 
  • Sift salt and flour over mixture and fold in thoroughly. 
  • Wrap the dough in plastic wrap and chill for about 1 hour until firm. 
Preheat oven to 350 degrees F. 

  • Lightly flour the the rolling surface and roll out dough about 1/8 inch think . 
  • Cut out cookies with maple leaf shaped cutter. Gather the scraps and roll out again. When the dough becomes too soft, chill again.  
  • Bake each batch about 12 minutes.

  • 3/4 cup of icing sugar
  • 1/3 cup of maple syrup
When the cookies are completed cooled. Mix the sugar and syrup together. Gently spread on the surface or drizzle it with your own design.

Friday, March 30, 2018

Banana Almond muffins 香蕉杏仁馬芬

(中文食譜馬上來喔! )😀
Almond is an unusual nut to add to banana muffins in comparing to walnut or pecan. However almond is lighter in texture and almond slices give a lovely presentation when sprinkled on top of muffins. 

I adapted the banana muffin recipe from  and added vanilla extract and almond slices. 

For 12 large muffins


1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large ripened bananas
3/4 cup white sugar
1 large egg (here I use two small ones)
1/3 cup melted butter
1 table spoon vanilla extract
3/4 cup almond slices

  • Preheat oven to 350 degrees F (175 degrees C). You can put the frozen bananas, almonds and butter in the oven for defreezing, toasting, and melting. 
  • Sift together the flour, baking powder, baking soda, and salt; set aside.
  • Combine bananas, sugar, egg, vanilla extract and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Add 1/2 cup of almond slices and fold gently until even distributed. Scoop into lined muffin pans. Sprinkle the rest of the almond slices. 
  • Bake about 25 minutes. 


Tips about baking these muffins

  • Bananas. When your banana starts to turn brown, don't throw them away, these are the perfect ones for baking. If you don't have time to use them right away, leaven them in the freezer! 
  • When the baking is done, take the muffins out of the oven immediately to stop the baking process. 

Monday, October 23, 2017

Greek Almond cookies 希臘杏仁餅乾

Holiday Greek almond cookies that are good to enjoy anytime! 

200g of butter, soften

About 2 cups of icing sugar 
1 teaspoon of vanilla extract
1 tablespoon of rosewater (optional, you can also replace it with orange blossom water or 1 teaspoon of finely grated orange rind) 
1 egg yoke
Some flour, about 1 cup (all purpose or cake flour)
150g (about 1/2 cup) of almond powder.

  • Beat butter and 2 tablespoons of sugar together until creamy.
  • Bland in vanilla extract, egg yoke and rosewater and almond powder.
  • Start with 1/2 cup of flour, work the butter mixture into a dough until it won't stick to the hands but soft enough to break it by hand.
  • Take about a tablespoon of dough and roll it into a ball then press it down gently or work it into a crescent shape.
  • Bake 160 C for 15-18 min.
  • Wait until the cookies cooled (30 minutes will do).  Roll them with powder sugar.

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