chronicles of young

Sorry for the clutter, I'm a messy baker Maybe I should start a Dad and Me series. Its his hand in the photo here, one of the many trays we baked together.(Best Bakemate!) lemon cookies These cookies are special, because for some reason, I make them only during Chinese New Year.  orderly almond ones  Or perhaps I know the reason. The sheer amount of butter needed when one looks at the recipe is enough to let you have second thoughts about baking these often. Also, they go really fast. Once you pop one in your mouth, dang, you're so going to keep on eating. (Sorry, the measurements are in weight cos I just can't change it to cups) The recipes are from my baking instructor when I went for a course in a community club, with some changes Lemon cookies 270g unsalted butter, softened 90g icing sugar 270g AP flour 60g custard powder 1 teaspoon lemon oil 1 teaspoon vanilla essence Preheat oven to 180 degrees C. Sift flour and custard powder toget...

Confession: I just deleted a recent post. The pictures taken were horrible. It stops there, but I didn't like it. Here's another post on the same thing, except I tweaked it abit. I fought a hard battle with the dough, which either didn't like me or didn't like the extra 60g of flour I added. What a dud. But the taste was okay. Same taste, slightly different texture (not a bad thing), but less oily. Good. Either crush 80g of almonds (for people who like labouring for their baked goods like me) or chop 'em finely. Be sure you have some left for garnishing! Sift icing sugar and flour into a big mixing bowl. (I doubled the amount to make two batches) Add 1/4 teaspoon salt. In goes those almonds. And then the vanilla extract and the butter. Cut butter into the mixture first before plunging your hands in. Now put your hands in. Use your fingers to combine to form a ball of dough. Line 2 baking sheets with baking paper, depending on the size of you...