DIRECTIONS:

1. Stir the flour and the icing sugar together.
2. Chop up the butter and crumble it into the flour.
3. Add enough of cold milk to form a dough.
4. Cling wrap and refrigerate for 20 minutes.
5. Roll out the dough on a floured surface and line a pie tin with it.
6. Place a sheet of baking paper over the pastry and fill it with beans or any pie weight.
7. Bake it in a preheated oven at 180 C for 20 minutes or until evenly browned. Remove the pie weights in between the baking.
8. Place the sugar and honey in a pan and stir over low heat until the sugar melts. Bring to boil.
9. Cook the mixture for 2 minutes.
10. In separate pan heat butter with the cream and the salt until hot. Add it to the sugar mixture and simmer for 2-3 min.
11. Mix in the nuts and spoon the mixture over the hot pastry.
12. Return to the oven for 5 – 7 minutes remove and cool. Serve at room temperature.

DIRECTIONS:

1. Whisk the egg whites with cream of tartar and half of the sugar until pale and fluffy.
2. In a separate bowl, whisk the egg yolks with remaining sugar and vanilla until homogenised.
3. Mix the coffee granules with hot milk and melted butter.
4. Sift in the cake flour along with salt and cocoa powder to the batter.
5. Finally fold in the stiff egg whites.
6. Pour the batter onto a greased and lined swiss roll pan and bake for 15 mins at 200°C.
7. Once the cake is cooled, spread some whipping cream and melted chocolate on top.
8. Roll tightly into a roulade.

DIRECTIONS:

1. Whisk Group A (Fresh Eggs & Castor Sugar) together until ribbon stage.
2. Add in Group B(Melted Butter & Full Cream Milk) and alternate it with Group C (Blue Jacket Plain Flour & Baking Powder).
3. Mix well and bake the cake in an 8 inch round pan for 35 mins at 175 degree Celsius non fan mode or until a skewer inserted is clean.

DIRECTIONS:

1. Mix Batter A together and well combined.
2. Whip Batter B and add in sugar gradually, continue whisking it until stiff stage.
3. Fold in Batter B into Batter A gently and well combined.
4. Scoop the batter into individual square case.
5. Bake at 180ºC for 15mins, non-fan oven mode.
   

   For the Lemon Crème

6. Whip dairy cream and icing sugar until soft peak.

7. Add in lemon zest and whip it until stiff peak.

8. Storage: This cream can be kept in air tight container in the fridge for 3 days.

   For the Lemon Crème Cheese Filling

9. Whip cream cheese until soft, add in the icing sugar.

    

10. Add in the lemon zest and juice and mix well.
11. Whip Batter B until soft peak forms.

     

12. Fold in together with Batter A.
13. Pipe into the Hokkaido sponge.

     

DIRECTIONS:

1. Cream the softened butter and sugar until light yellowish and fluffy.
2. Add in the lemon zest and egg yolk and whip until combined.
3. Add in the plain flour and baking powder into the mixture and mix well.
4. Shape dough into small balls and place on the tray. Alternatively, you can roll out the dough and cut the shapes out accordingly.
5. Bake for 180ºC, fan oven for 15 mins or until golden brown.