Macaroons

本人也上山拜師學艺囉 !

做馬卡龍技巧實在太重要了，蛋白要打得剛好；攪拌也得控制好，不可拌太久也不可以少拌，因為這种种都会直接引响到產品的質感和成敗。

雖然有導師在旁指導，但也有同學的其中一整盤馬卡龍都失敗了。庆幸自已的兩盤都算合格。謝謝導師的指點！

我自巳覺得最難的是要把馬卡龍擠得大小相若。我在擠馬卡龍時，手一直在發斗。我到底在怕什么呢? 不過是擠一個個 3cm 的小圓堆，真的是敗給自已！一句話就是我擠奶油的武功被廢掉了，因為太久沒做耍擠奶油花款的蛋糕！我要開始多多練功了！

拜師學艺是絕對值得，產品的質感和外形果然和書裡所形容的一样！ 讚！！！


Lemon macaroons with Lemon curd cream.


Raspberry macaroons with Raspberry custard buttercream.

Coffee Macarons

Macarons! Oh macarons!

Lots of people had done macarons before and yet I have not attempted it till today. I have done many researches and readings of all the fabulous macarons that were done by many bloggers. They were all really kind to share their experiences. I had also read about the failures too! There was a comment by a blogger who commented that he/she had tried making macarons 15 times and still had not succeeded. I really admired her persistence.

This is my first attempt and I did 2 mini trays of it.

The first tray was a total disaster. I rested the piped macarons for 20 minutes and put it into a 175C oven in middle rack for 6 - 7 minutes, reduce the temperature to 110C and shift to lower rack for another 10 minutes. The macarons in this tray cracked and then shrank. I chuck them all out.

The second tray, I rested the piped macarons for about 50 - 60 minutes and make sure that they are dry and not sticky to touch before I pop them into the oven. For this tray I baked at 150C in the lower shelf for 10 minutes then reduce temperature to 120C for 6 minutes and finally 110C for 5 minutes. Wow! Frilly feet starts to appear at about 9 minutes and ?? seconds...bingo! (I actually did a vigil stand in front of the oven to see if the frilly little feet did appear ... the eager and vigilant first timer macaron baker).

This tray of macarons is what you see in the photo below. I sandwich them with mocha cream. Overall the macarons were delicious but a tad too sweet to my liking.

Guess you don't know, I actually rang up a baking studio this morning to enrol for a macaron class but they were full. I was thinking why don't I try it by myself first before going to class. Luckily they were full, that means a saving of HK$300 for the 20 macarons that you get to make during class.

Though the looks of my macarons weren't that fantastics but I am a happy woman today because my macarons got frilly feet!



This is what my egg white looks like.


This is the consistency of my macaron batter.


This is the tray of the bad and the ugly!


Ingredients:
(A)
50g almond meal
6g coffee powder
65g icing sugar

(B)
45g egg white
40g castor sugar

Method:
1. Sieve and mix all ingredient in (A) well.
2. Beat egg white till white and add in sugars by thirds and beat till glossy and stiff. See photo of my egg white. Fold in almond mixture by thirds till well combined.
3. Pipe batter on to a baking tray lined with parchment paper and leave enough room between each macaron for expansion.
4. Rest the piped macarons for at least 50 - 60 minutes or till dry and not sticky to touch.
5. Preheat oven at 180C for 10 minutes. Reduce temperature to 150C and pop the tray into the oven on the lowest rack. Bake at 150C for 10 minutes. Frilly feet should appear here.
6. Reduce temperature to 120C and bake for 6 minutes. Finally reduce temperature to 110C and bake a further 5 minutes or till dry.
7. When out of the oven put the parchment paper with the macarons on top of a piece of very wet towel. Peel the macarons off the parchment paper and leave them on a cooling rack.
8. Sandwich the macarons with your favourite fillings.

Bear Butter Cookies

I am not a cookie person but why did I bake cookies twice in the same week. Yea, that's because PY gave me a new set of cookie cutters from her Korean trip on Friday. PY is always on the lookout for cute baking tools for me whenever she is travelling outside HK. Thank you PY.

This cookie set has 6 cutters in it and I used the cutest one to bake this batch of butter cookies for PY's kids. I'm pretty sure the kids will be charmed by these.

I used the same recipe as the Valentine's Cookies.



Here's the bear cookie cutter.

Valentine's Cookies

Valentine's Day is in the air. Florists are so busy packaging all the glamourous and romantic valentine bouquets, shops are filled with lots of exotic valentine chocolates and goodies.

Traditionally on this day (14 February), lovers express their love for each other by sending Valentine's cards, presenting flowers, or offering confectionery.

Joining the bang-wagon, I made some valentine's cookies with my DDs as they are still on Lunar New Year vacation.

Here's wishing everyone a Happy Valentine's Day.


Cutters that I used for this cookie


Ingredients:
90g butter (room temperature)
60g sugar
1 egg (room temperature and lightly beaten)
180g cake flour

1/4 tsp chocolate emulco + 1 tsp flour
some melted chocolate

Method:
1. Cream butter with sugar till pale and fluffy.
2. Add in beaten egg and cream till well mixed.
3. Fold in the flour till a dough is formed.
4. Remove 80g of the dough and mix in the chocolate emulco and flour. Knead till color is even.
5. Chill both doughs for 45 minutes.
6. Shape the chilled doughs accordingly with cookie cutters.
7. Bake at 175C for 18 - 25 minutes.
8. Use melted chocolate to scribble "LOVE", "HONEY" or whatever message you want to convey to your darling but make sure they are short and sweet as there's not much space on the cookies for you to write too much.

Snowflake Cookies

I was shopping at CitySuper, Causeway Bay two weekends ago and bought this set of 4 snowflake cookie cutter by Wilton. They come in a set of 4 sizes, small, medium, large and extra large. They were HK$43.20 for the set after a 10% discount. This is my very first Christmas cookie cutter and very enthusiastically I bought a tube of ready to use Super Cook White Designer Icing. Will be in action soon!

Last weekend when I was at Sweetie Baking for some cocoa powder, the owner recommended Cacao Barry. He said that this cocoa powder is really very fragrant and dark. So I bought the Cacao Barry cocoa powder.

With all these in my pantry, the whole of this week I keep telling myself I have to do this Iced Snowflake cookie this Christmas otherwise I will have to wait till next Christmas.

True enough the Cacao Barry snowflake cookie was really dark in colour and so rich in cocoa fragrance. The fragrance is far more superior as compared to other brands that I used previously.

Tell you the truth! The icing part is not easy.



This is the cookie cutter and icing tube.


Roll into a flat sheet before chilling.


Ingredients:
90g butter (room temperature)
50g icing sugar
20g castor sugar
pinch of salt
1 egg
175g plain flour
25g Cacao Barry cocoa powder
1/2 tsp vanilla essence

Method:
1. Cream butter till soft, add in the sugars and cream till pale and fluffy.
2. Add in the egg and beat till well combined.
3. Sieve in the flour cocoa mixture and combine with a spatula.
4. Roll dough into a flat sheet in a freezer bag (plastic bag). Chill dough in fridge for 30 - 45 minutes.
5. Cut dough with floured cookie cutters.
6. Bake at 175C for 15 - 20 minutes or till cooked.
7. Ice cookie as desired.

Chinese Sesame Cookies

White Lovers

This is not a new post but an updated post with link for a SK recipe which I thought was really good. Happy trying! :D

Shiroi Koibito!!! Wow! I couldn't believe it that we made this, that is KT and me !!!

My kaki, KT learnt this from cooking studio. It costs her HK$350 for this lesson. This biscuit is the current rave in Hong Kong and every cooking studio is teaching it.

Many friends had emailed me regarding the recipe for this biscuit, the sad news is that I'm not able to share it in my blog 'cos the recipe is from the cooking studio.

Do check out Bea's blog for the recipe. Bea has done this biscuit very beautifully too!




You'll need a stencil like this is get the nice shape.


KT was so kind as to teach me how to make this biscuit. She even brought the tools required for this biscuit to my house as she knew that I have hindered ambulation due to my knee injury. We made the egg white biscuits yesterday and did the chocolate filling today. We used Valrhona white chocolate. From KT I learnt that temperature control is really important in the manipulation of chocolates. That means, if I were to do chocolates I must acquire a cooking thermometer. Anyway, I must really thanked KT for making 2 trips to my house just to teach me how to do this biscuit. Thank you very much, KT!

The biscuit is thin and crispy, a little on the sweet side but very romantic. This biscuit is rather fragile and must be handled with care. The ones in this photo were the best 3 out of the 23 pieces that we made. I even used the bridal dress of my dd's tall dolly to do the background for this photo shoot. Very romantic setting right(speaking of a dummy photographer -- me) !

The Chinese name of this biscuit reminds me of Winter Sonata 冬日戀曲, my favourite Korean Drama shot in the snowy white winter in Korea. This is one of the Korean Drama that I had watched about 10 times or more and will keep watching it whenever time permits.

引用 Cookpattern 的一句句子，覺得和這白の戀人好貼切 :

戀愛，從來就是一種感覺。味覺，或許能令你找到那一感覺。

希望白の戀人也可以為你們帶來這種感覺！

Spring Roll Crackers

These spring roll skin crackers are really yummy and addictive!

I was introduced to these crackers by my sister when I was back in SG for the lunar new year. She was given a tub of these crackers by her friend. We started nibbling on these while watching K-drama and in no time, they were all gone. They were so addictive that we asked her friend to teach us how to do them. Surprisingly it was really easy.

This is what you need to do this delicious little snack:

You'll need a pack of spring roll skin - the rectangle or square ones will do. Roll it up swiss roll style with the help of a chopstick. Seal the edge with some egg white. Cut up into desired size and deep fried them till golden brown. Drain well and use some absorbent paper towel to absorb any excess oil. Toss them into a bowl of sugar so that they are all coated with sugar. Store in an air-tight container when cooled.

They are really nice and crispy! Nibble on them while watching TV and the whole tub will be gone in no time.

Cool Slideshows

Horlicks Doggie Cookies

My girls are on Easter break so, we did this together. We had so much fun doing these. See the shaping of the doggies, different shapes and sizes (fat ones, thin ones, flat ones) ... so cute!

Recipe was shared by Rusti in KC. The recipe is quite unique in that it doesn't use any sugar and egg. The fragrance and sweetness comes from the use of Horlicks but it wasn't sweet enough so, I added a wee bit of sugar. The original recipe uses chocolate chips as filling but I use Maltesers.



I used Koko Krunch for the ears.


Recipe is here : Horlicks Doggie Cookies
** This link is no longer available so I have posted the recipe that Rusti shared in KC.

This recipe was featured in the Sunday Times and is a creation of Ms Irene Yip who is a trainer at the Chef's Secrets cooking school.

Ingredients:
180g butter (she recommended Golden Churn)
80g Horlicks
100g chocolate chips
200g top flour (I used SoftasSilk flour)
25g cornflour
25g milk powder
Koko Krunch

Method:
1) Sift the flour, cornflour and milk powder.
2) Cream the butter and Horlicks for 3 minutes at low speed. Do not overbeat.
3) Add the sifted flour and beat for about one minute to form a dough.
4) Divide dough into 10g each. Embed 3 chocolate chips into each piece of dough and roll into a ball.
5) Insert 2 pieces of Koko Krunch to form the ears and 1 chocolate chip as the nose.
6) Bake at 140 degC for about 25 minutes.
7) Cool before storing.

Note:
I added 15g sugar to the ingredients.

Cow's Ear Biscuits

This is a traditional biscuit snack in HK. It is thin, crispy and fragrant. This biscuit derived its fragrance from the use of "nam yue" (南乳) which is a reddish fermented yam (according to Wikipedia, it is fermented yam and not fermented tofu).
It is an easy-to-do and yet delicious little biscuit.



Ingredients:
(A)
75g plain flour
40g water

(B)
30g water
30g sugar
0.25 tsp baking soda
0.75 tsp salt
1.5 tsp fermented yam
2 tsp corn oil
100g plain flour

Method:
1. Mix (A) till a smooth dough is formed.
2. Mix everything in (B) till well blended. Add in the flour and knead till a smooth dough is formed.
3. Roll dough (A) into a rectangular flat sheet.
4. Roll dough (B) into a rectangular flat sheet.
5. Apply some water to the surface of dough (A)
6. Stick dough (B) on to the top of dough (A).
7. Roll it up swiss roll style and chill in the freezer for 15 minutes.
8. Slice the dough as thin as possible.
9. Fry in oil till biscuit is cooked.

Reference: Yahoo Knowledge

Cornflake Cookies

Cornflake cookies ... very yummy! Nothing very new but I have not bake this before so I gave this a go this morning and this bake is surprisely crunchy and a real delish. Think my kids and her friends will finish the whole lot this afternoon.
I got this recipe from my first aunt last new year and haven't given it a chance to surface. Running out of ideas so I flash through my 3 big files of collected recipes and found this piece of hand-written recipe, must have jotted it down during our phone conversation. Of course, being an inobedient and adventurous lady I tweaked her recipe 'cos her's is a commercial one. Now! Here you go, a very nice and crunchy tweaked cornflake cookies recipe!



Ingredients: (30 pieces)
110g butter (room temperature)
50g - 60g castor sugar
less than 1/4 tsp salt
1 egg yolk
1/2 tsp vanilla essence
1 - 1.5 tsp orange zest
150g cake flour
1/4 tsp baking powder
1/8 tsp baking soda
50g cornflakes

Raisins or cherries for garnish (optional)

Method:
1. Sieve flour together with baking powder and baking soda.
2. Cream butter with sugar and salt till creamy.
3. Add in the egg yolk and vanilla esssence and cream till well combined.
4. Stir in the orange zest.
5. Fold in the sieved flour mixture and cornflakes. Mix till you get a soft dough.
6. Divide dough into equal pieces of about 12g each, shape into flat rounds.
7. You can stick a raisin into the middle of the cookie before baking. (This step is optional).
8. Bake at 175C for 18 - 20 minutes or till golden brown.

Hazelnut Praline Cookies

Had so much hazelnut praline left from my wedding anniversary cake and was thinking what else I can do with it. My kids suggested cookies and we all get to work immediately. Voila! We get nutty and aromatic hazelnut praline cookies. The nutty fragrance is so much stronger than the chocolate praline cake that I baked a couple of months ago. My guess is that the 70% Valrhona chocolate had overpowered the aroma of the praline.
In the spirit of Christmas, we piped the cookies into the shape of a Christmas wreath. Cookies are light and crunchy with lots of nutty aroma.



Ingredients:
65g butter
50g - 60g castor sugar
1 egg about 50g without shell (lightly beaten)
1/2 tsp vanilla essence
35g hazelnut praline
140g cake flour

Method:
1. Cream butter and sugar with electric beater till well combined.
2. Beat in 1/3 of the egg at a time at medium speed.
3. Add in the vanilla essence and hazelnut praline. Beat at slow speed till well blended.
4. Fold in sieved flour till well mixed.
5. Put batter into piping bag with star nozzle and jet each piece of cookie onto a lined baking tray.
6. Bake at 175C for 15 - 20 minutes till golden or cooked.

Coconut Crunch

I bought a pack of Arnott's assorted family size biscuits and was really impressed with the flavour of one of the biscuits. The biscuit which captured my fancy tasted very much like a coconut crunch. I was trying to replicate the flavour but of course this recipe of mine is no where close to the Arnott's ones. Maybe instead of honey I should have used golden syrup. However, this coconut crunch tasted wonderfully crunchy and aromatic due to the use of gula melaka and coconut powder.



This is the block of cylindrical gula melaka/palm sugar that I used.


Ingredients: (15 pieces)
50g butter
40g palm sugar/gula melaka (chopped)
25g honey/golden syrup

100g cake flour
1/4 tsp baking powder
1 tbsp coconut powder
35g dessicated coconut

Extra dessicated coconut for coating

Method:
1. Cook butter, palm sugar and honey in a saucepan till sugar dissolved. Leave aside till lukewarm.
2. Stir in sieved flour and baking powder, coconut powder and dessicated coconut till a soft dough is formed.
3. Divide dough into 15 pieces and shape it round. Flatten it and coat with extra dessicated coconut.
4. Bake on a lined tray at 175C for 15 - 20 minutes or till cooked and golden brown.

Green Tea Tuiles

Tuiles - is a thin crispy kind of french cookies which looked like tiny roof tiles (that's where the name tuiles come from in French). The batter for this cookie normally consists of a higher content of egg white and sugar than flour. You have to spread the batter thinly on a lined tray when baking, make sure your baking sheet is the non-stick type otherwise, you might not be able to lift the cookie up for shaping when baked. I have tried various store -bought tuiles like brandy flavoured, almond flavoured and orange flavoured ones except for this green tea ones which I baked today. The store-bought tuiles are always rather sweet so I have reduce the sugar in this recipe.
Verdict -sweet, delicate and crispy with a nice green tea aroma and highly addictive.



Ingredients: (16 pieces)
20g cake flour
1 tsp green tea powder
25g - 30g sugar
36g egg white
30g melted butter
Some almond flakes (optional)

Method:
1. Sieve cake flour and green tea powder into a mixing bowl. Stir in the sugar.
2. Use a hand whisk to stir in the egg white till mixture is smooth and well combined.
3. Stir in the melted butter till well combined. Rest batter for 30 minutes before using.
4. Drop a teaspoon of batter onto a lined baking tray and use the back of a spoon to spread the batter thinly and evenly till it is about 5 cm in diameter. Top with some almond flakes.
5. Bake at 170C for about 7 - 8 minutes or till the edges are lightly brown.
6. Remove baked tuiles from tray with a cookie spatula and half wrap it around a rolling pin to form a curved shape. Leave them to set so that they maintain their shape.

Notes:
1. If you do not spread the batter thinly, you will get chewy tuiles.
2. Cookie becomes crispy quickly and should be shaped while still warm.
3. This delicate cookie does not store well and it is best eaten the day they are baked.

Chocolate Mint Cookies

Ever since I saw Gina's chocolate mint cookies at KC, I have been drooling over it. Was wondering what sort of mint she used in her cookies. I was at the supermarket this morning and saw a pack of Andes Mint Parfait Thins on sale at a pittance discount of 10%. Didn't think twice just grab and quickly head home to try to bake this cookie. No recipe, so how? Never mind, I just have to concocte one. Was writing up this recipe on a recycled paper, ?g of butter to ?g of flour and....in the last minute I decided to add 1 tsp corn oil.
The aroma from baking this is hypnotic, you just feel like plonking your head into the raw dough. Surprisingly, the cookies turned out pretty well. This cookie has a melt in the mouth texture and you could feel the crunch of mint which has caramelised during the baking process.



Ingredients:
60g butter
1 tsp corn oil
30g icing sugar
1/8 tsp of salt
100g cake flour
15g cocoa powder
pinch of baking soda
50g Andes Mint Parfait(chopped up)

Method:
1. Cream butter, corn oil, icing sugar and salt till light and fluffy.
2. Fold in the sieved flour, cocoa powder and baking soda mixture.
3. Add in the chopped up Andes Mint and mix till a soft dough is formed.
4. Divide the dough into 18 pieces shape it round and flatten them a little.
5. Bake on a lined tray at 180C for 25 - 30 minutes.

Green Tea Cookies

Have not baked any cookies for a long time but felt like having something crispy/crunchy and aromatic with coffee for tea break today. So I made green tea cookies without any planning ahead. My brain wasn't tuned in to baking today, so I just used my favourite butter cookie recipe and added whatever I could find in my pantry. Ended up adding green tea powder and almond nibs to the basic recipe. Fifteen minutes in the oven and the room is filled with the fragrance of baked cookies. Can you resist the temptation? Bon appetit!




Ingredients:
80g butter (room temperature)
75g icing sugar
1/4 tsp salt
1 egg (room temperature)

Green tea dough:
100g cake flour + 1/4 tsp baking powder
1 - 1.5 tsp green tea powder
1.5 tbsp almond powder
50g nibbed almonds

Butter dough:
110g cake flour + 1/4 tsp baking powder
1 tbsp milk powder

Method:
1. Cream butter with icing sugar and salt till light and fluffy.
2. Add in the egg and beat till well blended. Divide this butter mixture into 2 equal portions of about 98g -100g each.
3. Add the ingredients for the two doughs into the divided butter mixture and mix till a soft dough is formed.
4. Put the respective dough pieces into freezer/plastic bags and flatten the dough peices with a rolling pin to about 3mm thick. Chill the dough for 45 minutes.
5. Cut dough with a cookie cutter and play around with any designs using your imagination.
6. Bake at 180C for 20 minutes or till golden brown.

Notes:
Aiyah! Don't ask me how many pieces of cookies I made. I really don't know 'cos I made several combo of designs and left some dough for my kids to play around with.

Almond Chocolate Biscotti

Love the biscotti from Olio Dome in SG and Pizza Express in HK. So, this is my first trial of this biscotti. I got this recipe from my Italian friend. The aroma from the chocolate is really heavenly. A very tasty treat! I always used Valrhona 70% dark chocolate for all my recipes. I have drastically reduce the amount of sugar by 50% from the original recipe.



Ingredients:
100g cake flour + less than 1/4 tsp baking powder
50g castor sugar
25g dark chocolate(chop into chuncks)
50g whole almonds
1 egg

Method:
1. Toast the whole almonds at 160C for 8 - 10 minutes. Leave to cool.
2. Sieve flour into a big mixing bowl and stir in the sugar using your hands.
3. Add in the chocolate chuncks and cooled whole almonds.
4. Lightly beat the egg and keep 2 teaspoon for use later. Pour the rest into (3).
5. Blend well into a dough. Dough should be very sticky. Flour your hands, knead and shape into a log shape and flatten the top.
6. Glace the dough with the 2 teaspoons of egg from (4).
7. Bake at 180C for 20 - 25 minutes.
8. Remove from oven and leave it to cool. When cooled, cut it into 1 cm thick slices.
9. Toast the cut slices at 150C for 30 minutes. Remove from oven and cool on wire rack.
10. Keep in a air-tight container when biscottis are totally cooled.

Notes:
You can use hazelnuts instead of almonds.
You can omit chocolate if you like.
The next time I do this again, I will add 1 teaspoon of almond powder to enhance the flavour of this biscotti.

My Checkerboard Cookies

Puspha of Bern, Switzerland from KC was asking how to do Checkerboard Cookies. Belachan explained it and Gina thought it was so complicated and a graphical presentation was much better. I thought since I started on the Checkerboard Cakes I might as well do the Checkerboard Cookies too. I haven't done this before so why not try it and I took pictures of the process step by step. So, this is it and to Gina: picture paints a thousand words!



Ingredients:
100g butter (room temperature)
70g icing sugar / castor sugar
1/4 tsp salt
1/2 tsp vanilla essence
1 tsp rum
1 egg

Plain/Butter dough
125g cake flour
1/4 tsp baking powder
1 tsp orange zest

Chocolate dough
115g cake flour
10g cocoa powder
1/4 tsp baking powder
1 tsp orange zest

Method:

1. Cream butter, salt and sugar till light and fluffy. Then add in vanilla essence, rum and egg and cream till smooth and well combined.
2. Divide butter mixture into 2 equal portions.
3. Stir plain dough into 1 portion of the butter mixture and chocolate dough into the other portion.
4. Blend each dough in its mixing bowl till a dough can be formed. Put each dough into a freezer/plastic bag and pat it into a rectangular shape of about 6 - 8 mm in thickness. Chill the 2 doughs for one hour.
5. Follow the steps as in the pictures below.
6. Bake at 180 - 190C for 20 - 25 minutes or till the golden brown colour you desired.

Notes:
While manipulating the dough, if the dough is too soft, send it to the refrigerator to be chilled. Maybe you have to do it for every steps as in the picture 'cos the weather in SG is warmer.

You don't have to use my recipe for this cookie. You can use any cookie recipe that you like.


Below are the step by step guide of doing this cookie:

Wholemeal Honey Oats Sesame Biscuits

Had a packet of Prima wholemeal flour which my sister brought me from Singapore couple of months ago. Didn't know what to do with it until I came across a recipe and thus after manipulating a little here and there I concocted this biscuits. Funnily, my girls who didn't like oats loved this biscuits and thus this is another way of feeding them fiber.



Ingredients:
(A)
60g Quaker Instant Oats (blender it)
40g Quaker Instant Oats
30g White Sesame Seeds or other nuts (optional)
150g Prima Wholemeal Flour
1 tsp baking powder

(B) 100g butter, 80g sugar, 50g honey

Method:
1. Mix everything in (A) together in a big mixing bowl.
2. Put (B) in a small saucepan and on medium-low heat cook till sugar nearly dissolve. Keep stirring otherwise you might burn the mixture.
3. Pour everything from (2) into (1) and mix well with a fork or your hands if the mixture is not too hot.
4. Clench the dough in your hand till it becomes a ball. Flatten this ball on a lined tray and use your fingers to press it into thin flat round piece. Tidy the circumference of this dough with your fingers by pushing it toward the middle.
5. Bake at 170C – 175C for 15 – 20 minutes.

Notes:

Once out of oven just leave the biscuits to cool in its original tray for 15 minutes as the biscuit is very soft and fragile. It can fall apart easily when warm. When cooled it's crunchy and just a little chewy with nice honey butter taste.