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