Posted in Cookies/Shortbread

Honey Chamomile Shortbread Cookies

Recipe adapted from lifestyle
55g butter, softened
10g icing sugar
15g caster sugar
1/4 tsp vanilla extract
1.5 tsp honey chamomile tea leaves
62.5g plain flour, sifted
Cream butter, icing sugar and sugar with an electric mixer till smooth and fluffy.
Add the vanilla extract and tea leaves, and beat till well combined.
Fold in the sifted flour. 
The mixture should come together to form a dough.
Flatten the dough slightly so that it looks like a thick disc.
Wrap it in a clean plastic bag, such as a freezer bag, and put it in the refrigerator to chill for about one hour or until dough is firm.
Wrap it tightly so that the dough does not dry out.
Roll out the chilled dough with a rolling pin.
The dough should be about 6mm thick.
Tip: you can roll out the dough between 2 sheets of plastic/baking paper to contain the mess.
Use cookie cutter to cut the dough into shapes and place it onto an oven tray lined with baking paper.
Cookies should be at least 2cm apart from each other.
Repeat the process until all the dough is used.
Let the cookies rest for 10 minutes before putting it in the oven.
Preheat oven to 170 degree C.
Bake for 9 to 10 minutes or until golden brown.
Cool the cookies on a wire rack and store in an air-tight container for up to a week.
Makes 10 cookies, depending on the size and shape of the cutter.
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Posted in Jellies

Honey Chamomile Green Tea Konnyaku Jelly

nata de coco
125g konnyaku premix
630ml honey chamomile green tea
Place nata de coco into mould and set aside
Pour and stir 125g of konnyaku premix gradually into 630ml of honey chamomile green tea until it boils.
Remove from stove, stir till bubbles dissipate.
Pour into mould and chill.
Makes 14 fishes
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Posted in Egg

Tea Leaf Egg (茶叶蛋)

8-15 eggs
1 sachet “CHA YE DAN” spices
soya sauce
black soya sauce
Hard boil the eggs.
Crack the egg shells.
Put the eggs into clean water covering the eggs.
Add in the “CHA YE DAN” spices, soya sauce, black soya sauce, sugar and salt.
Boil slowly for 3 to 4 hours.
Leave overnight for better flavour.
Makes 8-15 eggs.
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Posted in Fruits, Jellies

Gold Kiwi with Oolong Jelly and wolfberries

oolong jelly

Recipe  adapted from ieatishootipost
1 gold Kiwifruit
75mg Konnyaku powder
375ml Oolong Tea (I used pokka)
1/4 Cup wolfberries
1 Cup sugar
1/2 Cup water 
Mix Konnyaku powder with Oolong Tea and bring to boil.
Pour into mould and set in the fridge.
Dissolve sugar in water and add wolfberries and bring to boil. Simmer for half an hour till wolfberries are soft and plump and chill in the fridge.
To serve, shave or crush ice, top with cubed Oolong Konnyaku and Kiwifruit. Add wolfberries and syrup to taste.
Serves 2
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