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Matcha Tiramisu 抹茶ティラミス

Matcha Tiramisu 抹茶ティラミス

I have been craving for Matcha quite often recently. Maybe, it was due to the influence of a good friend of mine, who is a big fan of Matcha. If you realized, this recipe is actually adapted from my Express Tiramisu recipe, which means it is eggless and real simple to make.

Matcha Tiramisu 抹茶ティラミス

Now Tiramisu taste best… 2 days later in the fridge. Overnight is fine, but if you keep it till the day after next, the flavours among the layers just sync together with every bite. Amazing!

My recipe is quite versatile if you can’t take alcohol, omit the rum. If you are a vegetarian, simply just omit the gelatin mixture. It’s fine. The gelatin mixture was added to stabilise the cream, helps to set it well and prevent the fats and liquid being separated over time.

Matcha Tiramisu 抹茶ティラミス

Even though I mentioned that the recipe makes for 2, it’s actually a huge portion for 2 person. You could share among 4, even 6 people as it is a very rich dessert.

Matcha Tiramisu 抹茶ティラミス

Matcha Tiramisu

Servings 6 people

Ingredients

Cream layer:

  • 100 gram cream cheese softened
  • 2 tsp of matcha powder
  • 1/2 cup caster sugar
  • 200 ml heavy whipping cream chilled
  • 1 tsp gelatin powder + 1 tbsp water

Biscuits layer:

  • 250 ml warm water + 4 tsp matcha powder
  • 2 tbsp of Rum
  • 12 ladyfinger biscuit
  • Matcha powder dusting

Instructions

  • Beat softened cream cheese, matcha powder, caster sugar with a hand mixer until it is nicely combined.
    Meanwhile, microwave gelatine powder and water for about 20 seconds.
    Drizzle in chilled heavy whipping cream into the cream cheese mixture and whip until the mixture is thickened.
    Flavour it with some rum and vanilla extract. Continue beating until the mixture thickens back, leaving a ripple effect when it’s being mixed.
    Stir in gelatine mixture when it is cooled. Continue beating for a minute to ensure it is well distributed. Put it into the fridge for an hour.
    The mixture will be a little runny once you add the gelatine mixture but not to worry.
    Once the cream has been well chilled, whip it on high speed until it thickens back, leaving a ripple effect when it’s being mixed.
    To assemble, soak ladyfinger biscuits into coffee until saturated and arrange them neatly into a rectangular pan (approx. 13 cm by 18 cm).
    Then, pour half of the cream mixture into the pan.
    Arrange the rest of the soaked ladyfinger biscuits neatly, then drizzle the rest of the cream over.
    Cover with a lid and let it chill overnight to firm everything up together.
    Dust cocoa powder upon serving.
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Cream Cheese Garlic Bread (육쪽마늘빵)

Cream Cheese Garlic Bread (육쪽마늘빵)

Cream Cheese Garlic Bread (육쪽마늘빵)

I love Korean street food! I came to know about Cream Cheese Garlic Bread when I came across a video of a Korean shop selling these babies. It looks so good that I knew I had to recreate it the next day!

 

I decided to make the bread from scratch instead of getting off shelves so it could look as authentic as how the Koreans are selling.

Cream Cheese Garlic Bread (육쪽마늘빵)

I can tell you that it was damn good! My mum hates anything with cheese, I left half a slice for her to try it out thinking she would only take a bite. Guess what, she finished everything and told me it was amazing! Cream cheese, butter and garlic, you can’t really go wrong with this combination!

Cream Cheese Garlic Bread (육쪽마늘빵)

 As you can see, I added way too much dried herbs in my recipe. I have since then reduced the amount in the final recipe. Honestly, feel free to add more or less accordingly to your liking.

Cream Cheese Garlic Bread

Servings 4

Ingredients

Bread Dough:

  • 200 grams of bread flour
  • 1 tbsp of milk powder
  • 1 tbsp of sugar
  • 1/2 tsp of salt
  • 3 grams of instant yeast
  • 115 ml of water
  • 25 ml of vegetable oil

Garlic Cream Cheese Filling:

  • 200 grams of cream cheese
  • 150 grams of salted melted butter
  • 60 grams of minced garlic
  • 2 tbsp of milk
  • 2 tbsp of sugar
  • 1 egg
  • 1 tbsp of parmesan cheese
  • 2 tsp of dried basil
  • 2 tsp of dried parsley
  • 1/4 tsp of salt
  • Potato Flakes

Instructions

  • In a mixer or bread machine, add in all of the ingredients starting with water, yeast, sugar, bread flour, milk powder, salt, and lastly oil. Knead for 20 minutes until it is elastic. Let it proof for an hour.
  • Remove the air from the dough on a dusted surface and shape into a disk. Divide it into 4 pieces. Roll them into a ball.
  • Let it proof for about an hour or until double in size. Spread some water onto the dough and bake it in a preheated oven at 180C for about 15 to 20 minutes.
  • Remove the bread from the oven once golden brown and cover lightly with a kitchen towel while cooling.
  • To make the filing, combine melted salted butter, egg, milk, parmesan cheese, dried herbs, sugar, minced garlic and salt together in a bowl. Set aside.
  • Slice the cooled buns into 8 pieces, making sure that the knife does not go all the way down.
  • Fill the buns with soften cream cheese.
  • Soak each bun with the garlic-butter mixture that we made earlier.
  • Dust with some potato flakes and pipe out more cream cheese onto the middle of the bun before baking it in a preheated oven at 180C for 25 minutes.
  • Serve warm!

 

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Souffle Pancakes スフレパンケーキ

Light and fluffy, who hates it?

Souffle Pancakes スフレパンケーキ

Souffle Pancakes スフレパンケーキ

It certainly takes more effort to make these Souffle Pancakes. But, the texture of these pancakes is just delicate like a piece of cloud when you bite into it. Simply delightful.

Souffle Pancakes スフレパンケーキ

Souffle Pancakes スフレパンケーキ

While some enjoy the eggy flavor when it comes to souffle, I don’t. Hence, my recipe has higher amount of sugar content and vanilla extract to cover that pungent smell. If you are like me great! Else, please close the tab and find other recipes! (I’m just joking! Just omit the vanilla extract will do)

Be sure to eat your pancakes as soon as possible as it will start to shrink as time goes by, especially if you are planning to stack it up. 

Souffle Pancake
Makes 6 decent-sized pancakes
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Egg Yolk Batter
  1. 2 Egg Yolks
  2. 2 tbsp of Milk
  3. 2 tsp. Vanilla Extract
  4. 15 grams of Plain Four
  5. 15 grams of Corn Starch
Meringue Batter
  1. 4 Egg Whites (about 115 grams)
  2. 1 tsp. White Vinegar
  3. 30 gr. Fine Sugar
Instructions
  1. To make the egg yolk batter, mix in all the ingredients together, egg yolks, milk, vanilla extract, plain flour, and corn starch together until smooth.
  2. Then, in another clean bowl, whip up egg white and vinegar together until frothy. Then, gradually add in fine sugar and beat until stiff peaks.
  3. Transfer about a third of the meringue into the egg yolk batter, using a whisk to stir. Then transfer all of the egg yolk batter into the meringue bowl and gently fold until bowl mixture are well combined.
  4. Preheat non-stick pan to medium low heat, making sure that it is lightly greased with a layer of oil. Pipe out a generous amount of pancake batter onto the skillet. Cover the pan with a lid and cook for 7 to 10 minutes making sure that the bottom is not burnt.
  5. Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula.
  6. Cook for another 4 to 5 minutes until golden brown, immediately transfer onto a serving plate. Garnish accordingly with whipped cream, fruits and pancake syrup.
TheZongHan https://thezonghan.com/

 

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Matcha and Mocha Butter Cookies – Chinese New Year

Matcha and Mocha Butter Cookies – Chinese New Year

 Butter cookies are all-time favorite classic and today I am going to show you guys how to make Matcha Butter Cookies and Mocha Butter Cookies. They are super easy to make and delightful to munch on in the afternoon. Super elegant too if you want to present these cookies as a gift for someone.

Matcha and Mocha Butter Cookies – Chinese New Year

If you pursue perfection, you could actually download a macaron template to follow so you could pipe evenly. Just make sure that to leave 2 fingers spacing as it will spread during baking.

Matcha and Mocha Butter Cookies – Chinese New Year

If you notice, each flavor has its own unique shape. I have used different types of piping star tip to show you guys how versatile the recipe can be. Just use your creativity and bake these cookies in all shape and sizes! If you don’t have any piping tip and do not want to buy one, you could even just pipe out just as it is and bake it flat!

Matcha and Mocha Butter Cookies – Chinese New Year

 

Matcha & Mocha Butter Cookies

Ingredients

Dough:

  • 300 grams of Salted Butter softened
  • 90 grams of Icing Sugar
  • 2 Egg Yolks
  • 230 grams of Plain Flour
  • 90 grams of Cornstarch

Matcha Butter Cookies (1/3 of dough):

  • 2 tsp Matcha Powder

Mocha Butter Cookies (1/3 of the dough):

  • 1.5 tsp of Coffee Emulco
  • 1.5 tsp of Cocoa Powder

Instructions

  • Preheat oven to 170C.
  • Cream softened salted butter and icing sugar until light and fluffy.
  • Combine egg yolks into the mixture.
  • Then, stir in plain flour and cornstarch.
  • Divide the dough into 3 and flavor them accordingly.
  • Transfer each dough into the respective piping bag with a star tip. Then, pipe out evenly onto a baking tray lined with parchment paper.
  • Bake it in the oven for 15 to 20 minutes until golden brown.
  • Let it cool completely before storing it into an airtight container.
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White Bread (Eggless & Dairy-free) 无奶无蛋素食白吐司/面包

Vegan White Bread (Eggless & Dairy-free) recipe

Vegan White Bread (Eggless & Dairy-free) recipe

Some of my friends are vegan, they can’t take in eggs or any dairy products. I realized such a simple commodity like a basic white bread is hard for them to just buy over the counter in the bread section at the supermarket. So, I challenged myself to recreate it in order to surprise them with some when I meet them. I tried countless different recipes and many didn’t wow me. Finally, I settled on this after many revisions.

Vegan White Bread (Eggless & Dairy-free) recipe

Vegan White Bread (Eggless & Dairy-free) recipe

It’s so soft and compact, just like a good enriched white bread you would get from your local bakery store. The key ingredient to make the bread still so soft and fluffy without any milk or butter is water. Don’t bother trying to substitute with almond or soy milk. It would make the bread too dense and heavy. Water makes the dough rise up well, allowing the bread to be springy and soft when it’s baked. Instead, use water and soy milk powder. You get the lovely nutty flavour from the soy milk powder while retaining the properties you would want to get when using water to make your dough.

Vegan White Bread (Eggless & Dairy-free) recipe

Vegan White Bread (Eggless & Dairy-free) recipe

The first slice (with the crust) will never taste good. I mean, I know there are some people who like to eat that particular part of bread, but not my family! I usually will throw that away, especially when I wrap it up with a clear plastic bag. This way, the beauty of the inside can be revealed to everyone. 

Some may ask me, “Zong Han, why don’t you just bake it in the bread machine?”. Personally, I don’t like the result of my bread when it is being baked in the bread machine. Some of the reasons,

  • Crust is too thick to my liking
  • Weird shape, hard to portion, hard to cut
  • Texture of the bread is too hollow

 When we re-shape our dough the 2nd time, it gives the yeast a chance to work on the proofing evenly. This will help the dough to rise well, allowing it to have smaller air bubbles, resulting in finer texture when it is being baked. Moreover, we have greater control over how it can turn out. If you want to make into dinner rolls or buns, feel free to do so. It is a versatile recipe.

Express Vegan White Bread

Makes 1 (450 grams) loaf 
Bread Tin: 20.7 x 11.6 x 11 cm
Eggless and Dairy-free
Author Zong Han Chua

Ingredients

  • 300 grams of bread flour
  • 1 tbsp of soy milk powder
  • 4.5 grams 1 ½ tsp of instant yeast
  • 1 ½ tbsp of fine sugar
  • ½ tsp of salt
  • 175 ml of water
  • 40 ml of vegetable oil

Instructions

  • Put all of the ingredients into a breadmaker starting from the wet ingredients. You could also use a stand mixer with a dough attachment instead.
  • Knead the dough using the breadmaker for about 25 minutes. It will take about 15 minutes if you are using a stand mixer.
  • Let it proof for an hour until it triples in volume.
  • Then divide the dough into 3 equal portion on a lightly floured surface. Roll each dough into a small disk, then tuck in both sides and roll into a long rectangular shape. Arrange the sides of the dough neatly then roll it up. Make sure to seal the edges and set aside. Repeat this until all 3 portions are done.
  • Transfer into a greased bread tin and let it proof in a warm environment for about 50 minutes until it reaches 80% of the pan. Cover the lid and let it proof for another 15 minutes while you preheat your oven to 180C. If you like your crust to be darker, you could bake it at 200C.
  • Bake it in the oven for about 35 minutes or until golden brown.
  • Once baked, carefully unmould the bread immediately and let it cool over a wire rack with a piece of cloth covering lightly.
  • Once it is fully cooled, use a bread knife or an electric knife to slice the bread neatly in an orderly manner. Then wrap it up with a plastic wrap to store the bread.

 

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Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownie

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

There are times whereby you want a good old-fashion chocolate chip cookies. Yet, you also crave for some rich and fudgy brownie. Why not get both worlds by combining them into one pan? These Chocolate Chip Cookie Brownies will sure to satisfy your little indulgence and wow your family and friends. Some good things don’t have to be complicated in life, just like this brownies.

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

Make a batch, slice it up, put it in the fridge to chill. You could have it cold or simply just warm it up in the microwave, either way, it’s still good. 

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

 As I always mention, feel free to change it up to your liking. Fancy some white chocolate? Replace the chips with white chocolate chips. Do note that the recipe is already quite sweet. You may want to replace semi-sweet chocolate with dark chocolate for the brownie batter if you are switching it up for some white chocolate chips in the cookie dough.

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

 

Chocolate Chip Cookie Brownie

Servings 1 7 inch square pan
Author Zong Han Chua

Ingredients

Cookie Dough:

  • 3 tbsp of salted butter softened
  • 2 tbsp light brown sugar
  • 2 tbsp of caster sugar
  • 1/2 cup plain flour
  • 1/4 teaspoon baking soda
  • 1 teaspoons vanilla extract
  • 1/2 cups semi-sweet chocolate chips

Brownie Batter:

  • 1/3 cup salted butter melted
  • 2 large eggs
  • 1/2 cup of light brown sugar
  • 1/4 cup of caster sugar
  • 1 teaspoons vanilla extract
  • 1/2 cups flour
  • 1/4 cup cocoa
  • 1/2 cup of semi-sweet chocolate chips melted

Instructions

  • Preheat oven to 170C
  • To make the cookie dough, in a bowl cream softened butter with both sugars till combined. Then drizzle in vanilla extract.
  • Next, stir in plain flour and baking soda until it turns into a crumbly mixture.
  • Mix in chocolate chips until well distributed. Set aside.
  • To make the brownie batter, in a large bowl, whisk in melted butter, both sugars and vanila extract until well combined.
  • Then add in melted chocolate and cocoa powder.
  • Mix until the cocoa powder is well dissolved into the mixture.
  • Then, crack in the eggs and whisk until just combined.
  • Next, fold in plain flour.
  • Using a 7-inch square pan greased and lined with parachment paper, scatter 1/3 of the cookie dough mixture into the it.
  • Then transfer all of the brownie batter into the pan.
  • Scatter the rest of the cookie dough mixture ontop.
  • Bake it in the oven for 25 to 35 mintues
  • Let it cool completely before serving.
  • Once cooled, cut the browinie into sqaures.

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Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

It’s weekday evening, you want something quick and simple. Nothing too fancy, but not too shabby. Whether it’s just for just you and your partner, or you have asked a friend or two who stays nearby to come by after work for chitchat session, this baked rice recipe will sure be ready in under 30 minutes.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level. For me, I enjoy making it from scratch. What I usually do is to blitz up some curry powder along with curry leaves, dried chilis, garlic, onion, ginger, cinnamon powder, salt, pepper, soy sauce and a drizzle of vegetable oil to emulsify everything into a smooth paste and stick it into the fridge. It’s super convenient when your curry cravings kick in or when you have an unexpected guest to impress.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

For versatility, I used one of my Tefal Ingenio pans for this recipe. From stir-frying to baking to serving, I have only used one pan, saving me some time and effort when cleaning up later on. That’s the great thing about Tefal Ingenio, it can be used on the hob, in the oven, as a serving plate for a dish and even store leftover food into the fridge. 

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

Each Ingenio set comes with a removable handle which is used across all the pans. And since there is no handle sticking out when you are not using, you could store the pans away easily by stacking it up and tucking it away in a corner of your cabinet.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

I finished it off with an egg in the centre of the baked rice. It’s a simple way to bring the dish up a notch.

Click here to get your 15% discount on selected Tefal Ingenio products!

Curry Baked Rice

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 People
Author Zong Han Chua

Ingredients

  • 2 cups of cooked rice
  • 75 grams of carrots chopped
  • 65 grams of long bean chopped
  • 1 large chili deseeded and thinly sliced
  • 1 25 grams tau pok, thinly sliced
  • 30 grams of curry paste
  • 50 ml of coconut milk
  • 30 ml of water
  • 150 grams of pizza topping cheese
  • Salt and mushroom powder seasoning
  • Sprinkle of curry leaves

Instructions

  • Preheat your oven’s boiler to 200C.
  • In a non-stick frying pan, heat up some vegetable oil on medium low heat and add in the curry paste. Stir fry for a minute until the spice is fragrant and aromatic.
  • Next, stir in some vegetables, chopped carrots, large chili, and long beans. Cook for a few minutes until the vegetable is evenly coated with the paste.
  • If you want, you could add in your favourite ingredients, like chicken, tofu, peas and seafoods.
  • Scatter in some thinly sliced tau pok and give it a quick stir before adding your cooked rice.
  • Season it with some salt and mushroom powder seasoning.
  • Once you are done, drizzle in coconut milk and water. The fragrant of the coconut milk will instantly hit you and it smells so good!
  • Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an egg in the middle and sprinkle pizza topping cheese over the pan.
  • Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
  • Remove the pan from the oven by attaching the handle back to the pan and serve immediately.
  • Sprinkle some chopped curry leaves when you serve.

 

 This recipe is brought to you by Tefal Singapore

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Blackcurrant (Ribena) Sponge Cake

 

Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant Sponge Cake

The reason why I decided to make Blackcurrant Sponge Cake was that I was reminded of Ribena the other day when my friend asked me if I want some Ribena gummy (Blackcurrant Pastilles). Why not recreate a recipe using the flavour of Blackcurrant? That inspired me and hence, the recipe was created. 

When it comes to frosted cakes, I don’t like my slice of cake to have full of frostings.  If you like, you could decorate the entire cake with the blackcurrant cream. The recipe makes just enough to cover the cake. However, I like mine to be decorated just on top of the sponge cake as I don’t like my cakes to be full of cream. Something simple like this is what I crave for my everyday food.

Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant Sponge Cake

One good way of decorating a cake is to use white chocolate buttons. It does make it looks more sophisticated as if you got it in a Japanese bakery. Just before serving, sprinkle the top with some icing sugar to give that wow factor! You could even use snow powder instead to prevent it from melting off. If you can’t find snow powder but would still want your icing sugar to last for long, you could blitz some icing sugar and white chocolate in a food processor and use that for dusting. It works extremely well too! 

Blackcurrant Sponge Cake

Blackcurrant Sponge Cake

If you don’t like the taste of Blackcurrant, free feel to swap with other flavours of your choice. The recipe is very versatile and simple to make. When the cake is being cut, it reveals that beautiful purple shade of the sponge cake. You will be intrigued to give it a taste!

Blackcurrant Sponge Cake

Servings 6
Author Zong Han Chua

Ingredients

Egg White:

  • 3 egg whites
  • 3/4 tsp of white vinegar
  • 2 tbsp. of caster sugar

Egg Yolk Batter:

  • 3 egg yolks
  • 1 tbsp. of caster sugar
  • 60 grams of plain flour
  • 15 grams of corn starch
  • 1 tbsp. of blackcurrant powder
  • 1/2 tsp. of baking powder
  • 5 tbsp. of vegetable oil
  • 35 grams of blackcurrant jam
  • 3 tbsp. of water
  • 1 tbsp. of blackcurrant concentrate

Blackcurrant Whipped Cream:

  • 100 ml of whipping cream chilled
  • 50 ml of natural yogurt
  • 1 tbsp. of blackcurrant powder
  • 1 tbsp. of blackcurrant concentrate
  • 1 tbsp. of caster sugar
  • 1/2 tsp. of gelatin powder mixed with 2 tsp of water

Instructions

Sponge Cake

  • Preheat the oven to 170C.
  • In a clean bowl, whisk in egg yolks, sugar, blackcurrant jam, blackcurrant powder, and blackcurrant concentrate until well combined.
  • Next, drizzle in water and vegetable oil.
  • Stir in plain flour, corn starch, and baking powder.
  • In another clean bowl, whip egg whites and vinegar until frothy. Sprinkle in caster sugar while whipping on high speed until stiff peaks.
  • Fold in both mixture together and bake it in 6 inch removable round cake pan in the oven for 45 to 55 minutes.
  • Let it cool upside down.

Blackcurrant Whipped Cream

  • Microwave gelatin powder and water together got 5 seconds until it heats up. Let it cool.
  • Whip chilled whipping cream, caster sugar, blackcurrant powder, and blackcurrant concentrate until soft peaks.
  • Then stir in gelatin mixture and yogurt. Continue whisking until stiff peaks.
  • Pipe the cream onto the cooled cake
  • Decorate with fresh berries, mint leaves and white chocolate buttons. 
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Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

I’m always about indulgence. This Christmas, I’m looking for something quick and simple to indulge myself in my own room and this was what I came up with. What ‘s rich when there’s no dark chocolate in a recipe?

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

You get the crunch from the toasted almonds. Yet, you also get a hint of sweetness from the delicious dried cranberries. Paired with the rich soft cookie, it’s amazing.


 
Double Chocolate Cranberry Almond Cookies
Yields 25
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Ingredients
  1. 1 cups of plain flour
  2. 1 heap tbsp. of cocoa powder
  3. ¼ teaspoon of baking soda
  4. 100 grams of salted butter, melted
  5. ½ cup of brown sugar, packed
  6. 2 tbsp. of fine white sugar
  7. 1 egg
  8. 90 grams of dark chocolate chips, melted
  9. 40 grams of semi-sweet chocolate chips
  10. 40 grams of dried cranberries
  11. 40 grams of sliced almonds, toasted
Instructions
  1. Combine melted butter and both sugar until sugar has dissolved.
  2. Crack in an egg.
  3. Fold in melted dark chocolate.
  4. In an another bowl, whisk together plain flour, cocoa powder and baking soda until well combined.
  5. Stir in dry ingredients into the wet mixture until flour is just combined.
  6. Gently fold chocolate chips, dried cranberries and sliced almonds.
  7. Let it sit in the fridge for at least 30 minutes and meanwhile preheat oven to 180C.
  8. Scoop out the chilled dough with tablespoon measuring spoon and roll it into a ball.
  9. Press down for a flatter cookie or leave it if you like it chunky.
  10. Bake it in the oven for about 10 to 15 minutes.
  11. Let it cool and serve.
  12. Keep it in an airtight container if not consumed within the next few hours.
Notes
  1. Change dried cranberries to a different dried fruits to your liking.
  2. Add orange zest for a more festive flavor.
TheZongHan https://thezonghan.com/
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