Chocolate Shortbread Cookie with Purple Yam Topping

    

Prep time: 30mins

Baking time: 15mins

Makes 12 cookie bites

Ingredients: 

Purple Yam.                              1/2C

All Purpose Flour.                     1 C

Unsalted Butter (room temp.)    1/4C

Caster Sugar.                            1/4C

Egg.                                          1 small

Vanilla Extract                           2 drops

Chocolate bite (optional).           1/4 C

Icing Sugar

Instructions:

1) Pre-heat oven to 270F 

2) Streamed Yam over boiling water until fork can poke through the centre of the Yam. 

3) Removed skin and mashed Yam using fork. Let cool. 

4) In a mixing bowl, creamed butter and sugar, shifted flour in, added vanilla extract and beaten egg. Mixed until well combined. 

5) Added chocolate bites. 

6) Prepared baking paper on cookie sheet. 

7) Use a spoon to drop a spoonful of cookie dough onto cooking sheet, gently flatten out dough into thinner shape. Created any shape of your cookies as desired.

8) Last step, drop a bit of mashed Yam on each of the cookies. 

9) Put in oven, baked for 15 mins or until golden brown. 

10) Set aside till cools down, dusted icing sugar on top.

Tips: If cookie dough gets a bit dry, add a tablespoon of milk or water at a time. If cookie dough gets too wet, add flour to absorb the extra moisture.

This recipe makes crunchy cookie texture, if wants to store cookie for couple more days, storing with a piece of bread can prevent cookies dry out. 

Happy 2017 !

It is always fun to personalize your cake with melted chocolate! This cake is store-bought (Fig CheeseCake from A-1 Bakery), I just thought that it needs a little decoration to make it a new year cake. :) Happy New Year!

Matcha Green Tea Crepes

 

Prep Time:  20 min

Cooling in Fridge Time: at least 2 hours

Servings: Makes 8-10 Crepes (8 inches)

Ingredients:

 Matcha Powder                  25 g or 1 & 1/2 Tbsp

 All Purpose Flour             180mL  or 3/4 C

 Caster Sugar                     60mL    or 1/4 C

 Unsalted Butter                45mL    or 3 Tbsp

 Milk                                  250mL  or 1 C 

 Egg                                   3 Large 

 Salt                                   Pinch     or 1/8 tsp

Instructions: 

Prep:

1) In a mixer bowl, mix all ingredients using a blender or mixer until smooth.

2) Cover batter with plastic wrap and store in refrigerator for at least 2 hours.

Making:

1) Heat frying pan or skillet over low heat with a spray of cooking oil.

2) Gently stir batter with a ladle, pour a spoonful of batter on to pan, quickly use the bottom of the ladle to draw circles to spread batter to a 8 inches wide crepes, this helps to create a thin layer if you wish to have your crepes thin and crisper. Make sure spread battle fast before it sets. since the batter dry pretty quickly. 

3) Flip crepe to another side when the top is set. 

4) Continue till batter is done, serve hot or cold with whipped cream or fruit jam.