DIRECTIONS FOR VANILLA CHANTILLY CREAM

1. In a cold greaseproof mixing bowl, combine whipping cream, sugar and vanilla.
2. Using the whisk attachment, whip on medium speed (Kitchenaid speed 6) till soft firm peaks form.
3. Using a spatula, transfer the whipped cream into piping bag with piping tip. Keep in the fridge immediately if not using immediately.

DIRECTIONS FOR ASSEMBLING THE TRIFLE

1. Gently soak your sponge fingers in the milk briefly to moisten the sponge.
2. Cut each up into 4-5 pcs each depending on your dessert shot cup shape/size.
3. Place 2-3 pcs of soaked lady finger biscuits into each dessert cup.
4. Pipe 1 layer of Vanilla Chantilly Cream. Top with chopped strawberries.
5. Place remaining ladyfinger biscuits on top. Pipe 1 layer of Vanilla Chantilly Cream.
6. Top with diced strawberries mixed with some jelly glaze.

** Keep refrigerated if not consumed within 30 minutes. Eat within 3 days.

DIRECTIONS FOR COOKIES

Preheat oven to 180°C

1. Combine cooled melted butter, sugar, vanilla paste, and earl grey tea. Mix till well combined.
2. Add egg and mix till well combined.
3. Mix in sifted dry ingredients till 80% combined.
4. Mix in Chocolate till combined.
5. If the cookie dough is very soft, refrigerate for 10-15minutes till slightly firm.
6. Portion in 30g balls (Medium) or 45g balls (Large).
7. Sprinkle with sea salt before baking.
8. Bake for 9 minutes for Medium/ 11 minutes for Large.

* Eat within 3 days. Cookie dough can be frozen up to 1 month.

DIRECTIONS FOR TEA INFUSED BUTTER

1. Over low heat, melt butter till fully melted.
2. Remove from heat. Add tea bags to infuse for 15 minutes.
3. Sieve to remove the tea leaves. Cool.

* Excess infused butter can be frozen to keep its fragrance.

DIRECTIONS

1. Cream butter and sugar until creamy.
2. Add in the egg and vanilla essence.
3. Lastly, add in the flour and mix well.
4. Chill the dough until it is firm.
5. Roll the dough into small balls and roll onto the chopped pistachio.
6. Make a small dent at the centre and bake at 180C fan mode oven for 15 minutes or until golden brown.

DIRECTIONS

1. Preheat the oven to 170C.
2. Part A –In a bowl attached with paddle beater, cream butter, salt and sugar till pale.
3. Add egg yolks gradually followed by self-raising flour.
4. Add milk. Marbled the mixture with blueberry jam. Put aside.
5. Part B – Place the egg whites and sugar into a mixer attached with balloon whisk.
6. Whisk the egg whites and sugar till a soft meringue is formed. Do not over whisk!
7. Gently fold the meringue into the Part A mixture till all is well folded.
8. Deposit the batter into the aluminium mould and bake for approximately 35 – 45 minutes.
9. Insert skewer to test for doneness of cake. Skewer should come out clean.

DIRECTIONS

1. Preheat oven at 20 minutes at 165C
2. Fry Group 1- tapioca flour, sago flour with the pandan leaves  till light & fluffy, about 20 minutes.
3. Mix Group 2 – coconut milk, sugar (part 1) and salt.
4. Whisk Group 3 – egg yolks with the sugar (part 2) for 5 minutes.
5.  Add in the Group 2 Coconut milk into the egg yolk mixture and whisk together till the sugar melt.
6. Pour in the sifted flours. Knead till a soft dough is obtain.  Cover the dough with a damp cloth.
7. Roll out 5mm thick & cut out patterns & placed on lined tray.
8. Add in a small portion of new dough to the remainder drier dough before rolling out.
9. Use a clipper to pinch patterns. Leave to dry for 15 minutes before baking.
10. Bake at 160C for about 20 minutes till the cookies are totally dry.  The base should be light brown and the top is white.
11. Tips:
    • You can use all tapioca flour if sago flour is unavailable.
    • Let the cookies rest before baking ensure the pattern more visible.
    • You can also bake the flour in the oven at 150C for 30 minutes.

DIRECTIONS

1. Bring water, milk, butter, sugar and salt to a boil.
2. Whisk in plain flour and dry the dough till it pulls away from the sides of the pot.
3. Transfer mixture to a stand mixer and gradually incorporate eggs.
4. Transfer mixture to a piping bag.
5. Pipe mixture and steam bake at 200C for 15 minutes, 150C for 15 minutes.

DIRECTIONS

1. Line baking trays with parchment paper.
2. Sift together plain flour, baking soda and salt into a large mixing bowl.
   Rub in butter into the flour mixture using your fingertips until mixture resembles breadcrumbs.
3. Add brown sugar and use fingertips to continue rubbing in and mixing the ingredients until well mixed.
4. Mix egg, golden syrup and vanilla together in a small bowl. Pour egg mixture into flour mixture. Use a spatula to mix the ingredients together until a ball of dough forms.
5. Place dough between two parchment paper and roll to a thickness of about 5-6mm. Freeze or chill the dough until firm. About 15 minutes.
6. Preheat the oven to 170°C while chilling the tray of cookie cutouts. Set oven rack to middle position. Bake for 20 minutes or until golden brown. Note that each oven is different so baking times may vary. Cool completely before storing in airtight container. Store the cookies between layers of paper towels or parchment paper. It is better to let the cookies rest at least overnight before icing them as excess oil is absorbed by the paper towel or parchment paper during resting.