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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.

Matcha Snake Cookies

  • 50 g Q.B.B Ghee
  • 40 g icing sugar
  • 1 egg yolk
  • 50 g whipping cream, cold
  • 75 g all-purpose flour
  • 25 g cake flour
  • 5 g matcha powder
  • decorative sprinkles
  • white chocolate, melted

  1. Place weighed ghee into mixing bowl and chill for 30 minutes.
  2. Sift all the flour and matcha powder together. Set aside.
  3. Remove chilled ghee from the fridge and beat with icing sugar and yolk until creamy.
  4. Add in whipping cream and beat until creamy.
  5. Pour in half the sifted flour and beat on low speed.
  6. Add in balance of flour and beat until well combined. Do not overmix.
  7. Fix a 6 mm round tip onto a piping bag. Put in 2 heaped tablespoonfuls of dough and pipe into snake shapes on a lined baking tray. Pipe until all the dough is used up.
  8. Use two bits of decorative sprinkles and fix into the head of each snake as eyes.
  9. Bake in a preheated oven of 160°C (with fan)/180°C (without) for 14 minutes or until done. Leave to cool in tray.
  10. Drizzle melted white chocolate over the snakes in striped patterns. Allow to cool and harden before packing in air tight containers.

    Welcome the year of the snake this 2013 with a batch of these delicious cookies! Kids will love the rich green colour of your slithering goodies, as well as the distinctive green tea-and-white-chocolate flavour that is sure to please all.

Cakes, Pastries and Cookies


Rice, Noodles, Pasta