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Sunday 11 December 2022


Cranberries Shortbread ~ another great recipe to share with you all. Simple in ingredients and easy to make; and most of all, so yummy 😄.  Love the soft crunch texture. 

Highly recommended to try this !!



200g salted butter (at room temperature)
75g icing sugar
300g plain flour/or all purpose flour (sifted)
1/4 tsp vanilla extract
80g dried cranberries (chop coarsely)
Zest from 1/2 lemon (optional)


Using your hand whisk or stand mixer, cream the butter till glossy (about 5 to 6 mins).

Add in the icing sugar and whisk for about 4 to 5 mins.  The texture should be light and glossy look.

Pour in the vanilla extract. Lightly whisk it  before adding the plain flour into the mixture. Do not overmix.

Add in the dried cranberries and lemon zest. Mix till well combined with a spatula.  Divide the dough into half. 

Place the dough on your kitchen benchtop, shape the dough into long rectangular shape (you can use a plastic scraper to help or roll it into long shape.  I formed my dough into 2"x 1.5" measurement).  Wrap your rectangular dough in clingwrap and chill the dough for at least 2 hours in freezer.

Preheat oven at 160°C.   Remove the frozen dough and using your sharp knife,  slice it about 0.5cm to 0.7cm thickness.  

Place the sliced cookies on your lined baking pan and bake for about 12 to 15 minutes till the edges are slightly golden brown.

Allow to cool on wire rack before storing in an airtight containers.


* you dont need to thaw the dough to soften to slice it.

*  the rolled up dough can be kept in the freezer up to 3 months so you can bake it anytime you want. 

* you can substitute to use raisins or dried blueberries instead dried cranberries

Thursday 8 December 2022


Christmas is nearing and Im sure those celebrating Christmas celebration is planning for their coming dinner dishes meals, cookies and exchanging gifts.

Today, I would like to share this yummy Chocolate Almond Cookies.  So soft and melt in the mouth, it is definitely a keeper's! 


Recipe sourced from Minty's Kitchen with slight changes


250g butter (at room temperature)
125g icing sugar
350g plain flour
30g cocoa powder
60g cornflour
150g almond flakes
1 egg
1/2 tsp vanilla extract


Beat the butter for about 5 mins then add in the icing sugar  and beat until light and fluffy.

Add in egg and vanilla extract, beat the mixture till all combined.

Sift the flour, cocoa powder and cornflour together and fold into the butter mixture.  Then add in the almond flakes and combine to form into a dough.

Divide the dough into two and shape into square logs (about 1.5" x 2").  Wrap the square logs with clingwrap and chill in the fridge for about 30 mins or an hour.  (Or you can put in the freezer for about 15mins)

Cut the logs into slices (about 0.8cm thickness)  and bake in a preheated oven of 175 deg C for about 20 minutes.

Cool the cookies on a wire rack and store them in an air-tight container.