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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Almond Cookies

  • 230g QBB
  • 150 g caster sugar (add 30 g more if you want it sweeter)
  • 2 medium eggs
  • 2 tsps vanilla essence or 1/2 tsp almond essence
  • 350 g Top or plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100 blanched almond halves
  • 1 egg yolk beaten with 2 tsps water

  1. Preheat oven to 180° C or 375° F.
  2. Line baking trays with non-stick baking paper.
  3. In a mixing bowl, cream the QBB and caster sugar. Beat in the eggs, one at a time, and mix well.
  4. Add the vanilla or almond essence. Sift together the flour, bicarbonate of soda and salt.
  5. With a wooden spoon, gradually stir the flour mixture into the creamed mixture. The dough should be slightly soft.
  6. Pinch bits of the dough and roll into 1.5 cm diameter balls.
  7. Place on prepared baking tray, leaving about 1 cm space in between each other.
  8. Top each cookie with an almond half. Brush lightly with beaten egg.
  9. Bake for 20-25 minutes of until golden brown.

Makes: 140 cookies

Cakes, Pastries and Cookies


Rice, Noodles, Pasta