Hi-Tea for Two @ Delicious Straits Quay

It’s my first visit to Delicious. I have heard many good comments about their dessert and on top of that they offer a wide variety of cakes to satisfy a sweet tooth person like me. Anyway, HJ and myself had their Traditional English Afternoon Tea. The portion is actually meant for 3 people or 4.

It comes in a triple tier – Warm Scones with Preserves & Fresh Cream, Assortment of Finger Sandwiches & Duck Confit in Filo Pastry, Strawberry Chocolate Dip & Hand-rolled Chocolate Truffles, Rosemary & Cheese Cookies, Choice of any one cake on display and choice of any two cups of tea (all for only RM59.90).

They all look huge and tempting.

The cosy environment with blue and white colour theme which reminds me of White Christmas. Tee hee hee.

My Camomile Tea (comes with 2 cute biscotti)

His Earl Grey Tea

The beautifully displayed triple tier dessert, ready to be eaten!

Top Tier: Our Macadamia Cheese Cake

Middle tier: Rosemary and Cheese cookies, Chocolate truffles, Scones with Jam and Fresh Cream, Strawberries with Chocolate Dip

Bottom Tier: Salmon, Tuna and Egg Mayo Sandwiches, Duck Confit on Filo Pastry

We were soooooooo super sugar loaded that day!

Thanks HJ for the sweetest craving satisfaction 🙂

Chocolate Chip Almond Cookies

Ingredients:

200g butter

90g castor sugar

80g brown sugar

1 large egg

260g all purpose flour

65g corn flour

1/4 tsp baking soda

1/2 tbsp cocoa powder

80g  almond nibs

200g chocolate chips

Method:

1. Combine all purpose flour, corn flour, baking soda and cocoa powder in a large bowl. Sift and set aside.

1. Cream butter and sugar till well mix (don’t have to be fluffy).

2. Add in egg and continue to mix.

3. Add in the flour mixture and almond nibs. Mix well.

4. Lastly add in chocolate chips. Stir well.

5. Using 2 teaspoons, drop the cookie dough onto a greased baking tray (size of a 20 cents coin).

5. Bake in a preheated oven at 180 degrees for 15 minutes or till lightly brown.

6. Let cookies stand in baking tray for a while and transfer them onto a wire rack. Let it cool completely before storing.

Orange Poppyseed Cookies

Ingredients:
150g butter, softened
75g castor sugar
185g plain flour, sifted
1 orange zest
1 tbsp poppy seed

Method:
1. Cream butter and sugar till light and fluffy.
2. Add orange zest, poppy seed and sifted flour. Mix until combined.
3. Roll into small balls (size of a 20 cents coin). Place onto greased baking tray. Flatten with a fork.
4. Bake in a preheated oven at 180 degrees for 15 minutes or till lightly brown.
5. Let cookies stand in baking tray for a while and transfer them onto a wire rack. Let it cool completely before storing.

Peanut Cookies for CNY

Ingredients:

1 packet of peanut cookies premix (500g)

115ml canola oil (or any types of cooking oil)

Method:

1. Mix the premix flour and oil in a mixing bowl with finger tips until they are well-mixed and crumbly.
2. Roll the dough into small balls and place them on a parchment paper and baking tray. Use a chopstick and press gently on the top of the balls to make round indents.
3. Glaze with egg before baking.
4. Bake at 180 degree C for about 15 mins.

Oatmeal Raisin Cookies

Ingredients: (makes approximately 40 pieces)
1 stick (125 g ) softened butter
1/3 cup brown sugar
1/8 cup castor sugar
1 egg
1 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 1/2 cups instant oats
1/2 cup raisins
*chocolate chips / nuts (optional)

Method:
1. Preheat oven to 180C.
2. Cream butter and sugar till creamy and smooth.
3. Add in egg and vanilla extract.
4. Sift flour , baking soda, salt and cinnamon together.
5. Add (4) into butter & egg mixture.
6. Stir in oats and raisins.
7. Spread batter onto 9′ x 9′ baking pan.
8. Bake for 30 mins or until golden brown.
9. Cool down completely on cooling rack and cut into pieces.

Crispy Sugar Cookies and Cinnamon Spiral

It’s Saturday! My weekend baking mood was here again and this time, I wanted to try to make savoury pie as I have some shortcrust pastry dough sitting in the freezer for about a month! Unfortunately, as I knead the dough for a while, I felt the chewiness and roughness texture of the dough which I knew for sure I couldn’t use it for my savoury pie and I turned them into cookies instead.

Crispy sugar cookies

Crunchy on the inside

Cinnamon spiral

Grape Tarts and Ginger Cookies

Baking at home is fun. You get to experience doing everything on your own and this is where you learn. Before I entered culinary school, I was quite afraid to bake because whenever I attempt to do something, the thing ruins either in the midst or at the end result. But for now, I guess no matter what the outcome is, I just want to continue doing it till I achieve it. Patience is the key to success and never ever give up!

This week, I made ginger cookies and fruit tart. I was keen in making egg tart actually but I ended up with grape tarts coz I saw some leftover grapes in the fridge. And seriously, the ginger cookies are made from a ginger cake recipe but I don’t know why it’s crispy and it’s more like a cookie. So, I might as well call them cookies. Haha.

Grape tarts

Ginger cookies

Crispy texture

More Cookies

Shrimp Delight

Oatmeal-raisin cookies

Famous Amos

Gingerbread cookies

Dutch Cookies and Butter Rosettes

Chocolate chip cookies, butter cookies, sugar cookies, cereal cookies, peanut butter cookies, oatmeal cookies, meringue cookies, fruit cookies, nut cookies, christmas cookies, gingerbread cookies, spices cookies, no-bake cookies, macaroons, biscotti and you name it. There are too many variations nowadays. Today, we learned how make dutch cookies and butter rosettes. In stead of the usual creaming method, we used another method called the rub-in method. You do not need a mixing bowl, just mix the ingredients on the table. So, make sure your table is clean!!

Mix flour, sugar, butter, eggs & vanilla essence

Chop, chop, chop… (like making ‘muar chee’)

Form into a dough and refrigerate

After chilling, divide dough into portions (approximately 70g per portion)

Roll them flat

Flat pieces of dough to be refrigerate to make them firmer

Remove the firm pieces of dough from refrigerator and thinly brush some egg white on the surface

(Egg white works as a ‘glue’ in this case)

Overlap the chocolate dough onto the vanilla dough

Cut them into half

Brush them with egg white again

Repeat the same process of overlapping

Checkers cookies ready to be baked

Tadaah!

Closed-up

Chefs are designers/artists too. Look at my group mates’ creativity.. haha!

Lovely assorted cookies

Cashew nut chocolate cookies

Assorted cookies from all groups. Some are nice and some are burned.