2 ounce ground almonds
3 ounce caster sugar
5 ounce butter
Rub-in method
Almond bits for decor
180 degree C @ 20 minutes
Wednesday, February 11, 2015
Almond Biscuit by Genevieve Ngui
2 ounce ground almonds
3 ounce caster sugar
5 ounce butter
Rub-in method
Almond bits for decor
180 degree C @ 20 minutes
Tuesday, February 10, 2015
Easy Kuih Bahulu by Joey Foo
2 teaspoons rice flour
Pinch of salt
120g fine sugar
4 cold eggs from fridge
1 teaspoon vanilla extract
Unsalted butter for greasing mould
1. Place sugar in a oven proof bowl and bake for 5 mins at 100 degrees.(I use my Rowenta oven 100 degrees fan mode bottom heat centre rack). Leave to cool before using.
2. Preheat oven to 200 degrees. Grease the kuih bahulu mold with unsalted butter and leave inside oven for at least 2 mins.
3. Using mixer or hand mixer, beat cold eggs with cooled sugar till pale yellow and double in volume.
4. Sift both flours and salt and slowly fold in 3 batches into the egg mixture.
5. Pour batter into measuring cup for easier pouring into the heated mold.
6. Bake for 10 mins. I use my Rowenta oven bottom heat fan mode centre rack. Remember to re-grease the mold and reheat before pouring batter. Leave to cool before storing in airtight container.
Florentine Nuts Crisp by Florentine Nuts Crisp
- Almond Slices 150g
- Pumpkin Nuts 50g
(Black n White sesame seeds to sprinkle on top - optional)
(U can use Any of ur fav nuts)
Method:Preheat oven 140C
- in a big bowl, mix Florentine flour n nuts well .
- line Baking paper on tray (Mine is 15x11)
- spread mixture evenly using the back of a spoon.
- bake 140C / 10 mins - non fan mode (every oven is various, pls adjust ur temp accordingly )
Useful tips:To cut " uniform square ". Once the crisp is taken out from oven, immediately place the crisp (with Baking paper) on a flat surface. Using the back of the tray, press on the crisp. When is still hot, use a knife/scissor cut into the size u want.
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