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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.

Lemon Orange Bar Cookies

  • 125 g plain flour
  • 30 g sugar
  • 65 g Q.B.B Ghee

For Lemon and Orange Curd
  • 4 egg yolks
  • 105 g sugar
  • 90 g orange juice
  • 2 tbsp Q.B.B Ghee
  • 1 tbsp lemon juice
  • 20 g corn starch

For pastry base and topping:
  1. Preheat oven to 180°C. Line a small 7-inch square baking tray with parchment paper.
  2. In a bowl, cream together ghee and sugar till light and fluffy, then fold in plain flour to form a dough.
  3. Pat dough firmly into the bottom of the baking tray and bake for 15 minutes or until cooked. Keep the oven running.

To Make Lemon and Orange Curd:
  1. Bring two inches of water to simmer in a large pot.
  2. Combine egg yolks, sugar, orange juice, lemon juice and corn starch in a heat-proof bowl that fits over the large pot without touching the water.
  3. Boil, whisking continously until mixture thickens enough to coat the back of a spoon.
  4. Remove bowl from heat and add Q.B.B Ghee, whisking vigorously to incorporate.
  5. Run curd through a fine strainer to remove any lumps.
  6. Keep in refrigerator until ready to use.

To Assemble:
  1. While the pastry is still warm, pour the chilled orange curd over the top and use a spatula to spread evenly.
  2. Bake for an additional 15 minutes, until the curd is set. It should jiggle slightly when moved.
  3. Sprinkle the top with snow sugar and cut into squares.

These shortbread cookies are made from pure Q.B.B Ghee. They’re filled with orange and lemon curd, and are then sprinkled with snow sugar, making each bite irresistably good.

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