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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.
Recipes

Cinnamon Almond Cookies

Ingredients
Pack into little tins or bottles as Christmas gifts.
  • 125g QBB PURE GHEE
  • 60g caster sugar
  • 1/2 tsp vanilla essence
  • 220g plain flour
  • 25g rice flour
  • 1/4 tsp salt
  • Milk for brushing on cookies
  • 50g slivered or sliced almonds
  • 100g caster sugar + 2 tsps ground cinnamon for dusting (optional)

Instructions
  1. Preheat oven to 180°C. Line 2-3 baking trays with baking paper or greased baking paper.
  2. Cream QBB PURE GHEE, sugar and vanilla essence until light and pale. Add evaporated milk and mix to combine.
  3. Sift in the two flours and salt and mix to form a smooth dough.
  4. Break the dough into small pieces and roll into balls about the size of marbles.
  5. Place dough balls on a greased baking tray, spaced about 1cm apart. Press the dough lightly with your fingertips.
  6. Brush lightly with a little milk. Place a few almond slivers over the cookies and press gently.
  7. Bake for 25 minutes or until light golden-brown.
  8. Roll the baked cookies in the cinnamon sugar and place on a wire rack to cool completely before storing in airtight containers.



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