Dainty Ladies Cookie

Dainty Ladies is a butterly cookie served to female guests during high tea in the Edwardian era. This cookie contains flaked coconut and rolled oats. Coconut is a valuable ingredients during that period.

Ingredients
1 cup flour
1/2 cup unsweetened flaked coconut
1/2 cup rolled oats
70 g sugar
1/2 tsp baking soda
1 tsp cream of tartar
115 g butter
1 tbs water

Steps
1. Preheat the oven to 320 ° F.
2. In a large bowl, whisk together the dry ingredients.
3. Melt the butter, add the water.
4. Pour the butter mixture into the dry ingredients.
5. Stir until mix well and let to sit for 5 minutes.
6. Spoon a 1-inch ball each on the baking pan.
7. Bake for 12-15 minutes.
8. Makes 36 pcs.

The above description and recipe were inspired from this book.

Chinese Wedding Gift Basket

A client in Hong Kong, whose daughter is going to marry in November, asked me if we can provide some gifts to their families and friends in Canada to share their joyfulness together. As a result, we custom designed a Chinese wedding theme gift certificate, packing and basket as shown.

Chinese Wedding Traditions – Betrothal Gifts



In the Chinese society, once a couple decides to get married, the groom’s family sends gifts to the bride’s family, these include food and cakes. Once the bride’s family accepts the gifts, the wedding cannot be called off lightly. In order to annouce to the bride's family circle, they send out cakes along with wedding banquet invitation.

Bakery 22 provides oversea solutions, where you can order anywhere in the world, we deliver it to their door, in a professional and elegant way. For enquiry, please email here.

Cheese, Pistachio and Apricot Cake

Recipe adapted from Rachel Khoo from UK. 

http://www.bbc.co.uk/food/recipes/cheese_pistachio_and_85849

Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic.

Ingredients 

250g plain flour
1 tbsp baking powder
150g soft goat’s cheese, cut into small pieces
80g pistachios, roughly chopped
100g  dry apricot, roughly chopped
4  eggs
150ml olive oil
100ml  milk
50g  plain yoghurt
1 tsp salt
pinch freshly-ground black pepper

Preparation method

1. Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 8½ x 4¼  with baking paper. 
2. In a bowl, mix together the flour, baking powder, cheese, pistachios and apricots. 
3. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper. 
4. Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix). 
5. Pour the batter into the prepared tin. 
6. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. 
7. Leave to cool in the tin.

You can also find her other recipes in this book.

Pink Peppercorn

Pink peppercorns are not true peppercorns but actually the dried berries from the Baies rose plant. They're cultivated in Madagascar and imported via France, hence their exorbitant price. These rose-hued berries are pungent and slightly sweet. It is a super mild chilli pepper. They have a very thin skin, little heat, and a pine-like quality, sweet fruitiness, and a bit of floral at the same time.