December is always the best month! And we’re one week away from the holly jolly christmas.
It’s truly a month of giving and sharing, I got my mum a pot of pink/purple flowers, and she was really really happy. I can tell! Since it’s a festive season and the last month of the year, there’s lots of sales going on that I got boyf a pair of slippers to replace his broken one! It feels really good to be a little santarina now. Can’t wait for boyf to receive his next few gifts which he is totally unaware. Got one of them mailed, and I’ll pass him the last one personally. Hohoho.
And today, I’m going to share with you my favorite cookie recipe! Are you excited? :D Heh.
It’s my favorite, Earl Grey Cookies by Martha Stewart. You can get the recipe from her site (here), or if this is convenient, you can refer to the recipe below! :D
Earl Grey Cookies by Martha Stewart
- 2 cups plain flour
- 8 bags earl grey tea leaves (grind till it resembles fine powder)
- ½ tsp salt
- 227g unsalted butter, softened
- ½ cup icing sugar
- 1 tbsp finely grated orange zest (I used lemon)
- Whisk flour, tea, salt together and set aside.
- Put butter, sugar, and zest in the bowl of an electric mixer. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; slowly mix in flour mixture until just combined.
- Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1¼ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log and force out air. Transfer in parchment to paper-towel tubes; freeze 1 hour.
- Preheat oven to 180˚C. Cut logs into ¼-inch-thick slices. Space 1 inch apart on parchment-lined baking sheets.
- Bake until edges turn golden, 13 to 15 minutes. Let cool on sheets on wire racks.
If you haven’t tried baking these, you gotta do it now. If there’s someone on earth that is hard to please with food, that would be boyf (okay, his mum and aunt who has a great sense of tasting comes before him actually) . Ever since he got into his culinary management class, he knows even more about food now. Guess what? He lovedddd the cookies! So what are you waiting for? ;)
Lemon is such a great ingredient, no matter what you make, its (almost) always alright to add in a hint of lemon!
If you omit the lemon in this recipe, it will give you the most basic butter cookies. My mommy love these cookies so much and told me to make some for Chinese New Year! Thinking about it, and few weeks after Chinese New Year, I’ll be leaving for my exchange. I’m already missing everyone here in Singapore! My mom, my brother, my grandfather, my boyfriend and my awesomest friends. Oh well, back to topic, here’s the recipe!
Lemony Butter Cookies
- 12 tbsp butter
- ¼ cup icing sugar
- ¼ cup caster sugar
- zest of 2 lemons
- 1 tbsp lemon juice
- ½ tsp pure vanilla extract
- pinch of salt
- 1¼ cup plain flour
- ¼ cup corn starch
- Preheat oven to 160˚C. Line baking sheets.
- Cream butter, sugar, lemon zest until smooth. Add lemon juice and vanilla extract. Mix well.
- In small bowl, combine salt, flour and cornstarch. On slow speed, add wet ingredients and mix well. Scrape if necessary. Do not overmix!
- Place dough into piping bag and pipe 1-inch rosette.
- Bake for 15 minutes.
This is a relatively easy recipe to follow and it comes with great taste.
Hope you’ll like it :D
High-tea is one of the popular activities among the Singaporean, regardless of age group.
We often refer to people who can enjoy high-tea as “tai-tai” (only applicable for females) because many of a time, we hardly find time to enjoy cakes and tea. The way we say it, is to show how one have the luxury to enjoy life. It’s definitely not something bad, but rather something that people wish for.
The highlight of high-tea always comes with beautifully tiered-plates and a pot of tea. But if you’re at home, going simple is one way out. Bake these Lemon Tea Loaf cake and serve it with your favorite cup of tea.
I am pretty sure that this is one of the best cakes to go with tea.
Lemon Loaf Cake
- 4 large eggs (room temperature)
- 1⅓ cup sugar
- pinch of salt
- zest of 3 large lemons
- 1¾ cup cake flour
- ½ tsp baking powder
- ½ cup heavy cream (room temperature)
- 5½ tbsp butter (melted and cooled to room temperature)
- Preheat oven at 180˚C. Butter and flour or line loaf pan (9 x 5 inch) with parchment paper.
- In a large bowl, whisk eggs, sugar and salt till foamy and smoothly blended. Then whisk in the lemon zest. NOTE: Egg, sugar, salt mixture should not thicken.
- Sift flour and baking powder mix in 3 portions. For each portion, spoon them into sifter and incorporate them with the foamy egg mixture. Whisk the flour mix lightly, and the same is for the next two additions.
- Whisk in heavy cream, then switch to rubber spatula and quickly fold in melted butter.
- Pour batter into prepared pan. Bake for 50-60 minutes till the center of the loaf crowns and a toothpick inserted comes out clean.
- Place the cake on a rack to cool.
I hope you like it :)