Mother's Day Cake

I baked this Sponge Cake and decorated it with Strawberries for my Mother-In-Law. A simple yet pretty cake for Mother's Day.

Cranberry Cookies

I was tasked to experiment on recipes with milk powder and I am lucky to chance upon this recipe from Kenneth Goh. Somehow my dough was not as pliable enough so I had a hard time getting the dough into the rectangular shape. The cookies were amazingly crunchy and tasted buttery. I guess this is the perfect recipe for the task given.

Ingredients

200g cake flour
100g butter (at room temperature)
75g icing sugar
75g diced dried cranberry(soaked)
One egg, slightly beaten
2 tablespoons of milk powder 

Directions

1. Cream the butter and icing sugar until light and fluffy. Add the beaten egg and beat until well combined.
2. Sift in the cake flour and milk powder, add the diced dried cranberries. Use the machine lowest speed to stir for about 1 minute until a pliable soft dough is formed
3. Transfer the dough out and place on a piece of clingy wrap. Shape it in a rectangular shape with a square face. Put the dough in the freezer and freeze until the dough is firmed enough for slicing. It took me about 30 minutes.
4. Pre-heat the oven to 160 Deg C.
5. Take out the frozen dough, cut the dough into small pieces with a thickness of about 5-7 mm. Bake the cookies in the pre-heated oven of 160 degree Celsius for 20-25 minutes or until the cookies are crispy. 

Biscotti

Thanks to Miki for this recipe. I have wanted to try making Biscotti for a long time and when I saw this recipe, I was so motivated to try it. Indeed it is not too difficult to make but perhaps I have overbaked it and thus resulted with quite a tough crunch.  

Recipe adapted from Miki Mak

Ingredients

3 Egg Whites
120g All Purpose Flour (sifted)
90g Castor Sugar
120g Whole Almonds

Directions

1. In a stand mixer, whisk egg whites in medium speed till foamy. Gradually add in sugar then whisk in high speed till stiff.
2. Stir in sifted flour and almonds.
3. Pour mixture in a lightly greased dish.
4. Bake 180'C for 30 minutes till light brown.
5. Remove from oven, let it cool in the dish.
6. When it's completely cooled, remove from dish and sliced thinly.
7. Place on a lined tray, bake 130'C for 35-40 minutes till crispy and crunchy. (Baking time depends on the thickness).
8. Let it cool completely before storing in an air tight container.
9. The left over bread (before slicing), can wrap with aluminum foil and keep in the freezer for 1-2 weeks.