Category: Biscuits & Scones

Madeleines

Madeleines are the French equivalent of our kuih bahulu; similarly plain, sweet and fluffy. The only difference would be the addition of honey and the much higher amount of butter in the former. The method of preparation is also very similar, with the eggs and sugar beaten to ribbon stage, then the butter and flour folded in gently to preserve the bubbles that gives the cake its delicate sponginess. The recipe I used is from St John Bread & Wine in London where I had the best madeleine I’ve ever had.

 

Peach Scones

This is the ultimate summer biscuit- buttery biscuit, sweet peaches and a sprinkling of cinnamon sugar on top. The recipe is Joy the Baker’s and it’s genius- there’s buttermilk in it which makes it soft and just a bit tangy and plenty of butter. The dough is very sticky but this makes the scone tender and moist when baked. I imagine it’ll be super good split in half and filled with whipped double cream..

 

Rum Raisin Sandwich Cookies

I’m very much inspired and influenced by Japanese style, even though I haven’t been to Japan myself (I’m planning to go in November to visit my best friend!!). I like the sweet, girly and modest style, and how everything looks so *ideal*. This is something I think about while I bake and I consciously try to achieve. This cookie recipe is inspired from one of my Chinese-translated Japanese cookbooks, and it’s very, very delicious! I packed them all and gave them away to a new friend who bought one of my cakes as a thank-you. Because I try not to post recipes from books even if I’ve adapted it, I’ll give you a hint: butter biscuits, rum swiss buttercream and rum-soaked raisins ;) I keep forgetting how insanely good swiss buttercream is- so silky smooth and lacking the grittiness of icing-sugar based buttercream, just smooth, smooth, smooth… yum..

mise en place all prepped

Chocolate & Lemon-Vanilla Bean Sablé


I’ve been reading quite a lot of Japanese recipe websites, blogs and books lately, and have been obsessed with their perfect pastries and cakes. They always look like how they should! I’ve come to realise that they are very fond of making sablés, a French biscuit which are sandy and light and melts in your mouth. Inspired, I made lemon-vanilla and chocolate ones. I had quite high hopes for the chocolate sablés since they’re a Pierre Hermé recipe, but I found them really underwhelming. The texture was perfect, light and tender, but it tasted almost like nothing at all. Which isn’t very surprising considering the tiny amount of sugar and cocoa powder in it. Hmm.. well it could just be me, though. The lemon zest and vanilla one were better, but still.. slightly boring. I guess I like my desserts not so dainty and delicate haha.

Milk Chocolate Cream Scones

Cream scones are my favourite. I love my scones moist, tender only slightly sweet and with a biscuity crust. And I like to eat them plain, fresh out of the oven. Sometimes, I feel a little naughty and throw in a chopped up chocolate bar, and if I do it’ll always be milk chocolate. Yum!

  • 2 C flour
  • 1 T baking powder
  • 1/2 t salt
  • 1/4 C sugar
  • 1 1/4 C heavy cream
  • 100g milk chocolate, chopped

1. Sift flour, baking powder, salt and sugar together.

2. Pour cold heavy cream over the flour mixture and mix very gently with a fork until the cream is absorbed and it is somewhat combined. Don’t worry if it looks like a shaggy mess, it’s meant to be that way. It shouldn’t be wet at all though, so add a little flour if it’s slightly wet.

3. Tip the mixture out onto a lightly floured surface and pat into a circle. I don’t usually knead the dough as I’d rather err on under-mixed than over-mixed as there’s nothing worse than a tough scone.

4. Cut into wedges, there should be enough for 8. You could also use a cookie cutter to cut them into rounds, but I prefer wedges as there aren’t any scraps to re-roll. The re-rolled dough makes tougher scones as they’ve been handled more.

5. Bake at 210C for 15 minutes.