Earl Grey Cookie

These  cookies have a heavy scent of Earl Grey tea with a hint of orange flavour.

Orange Walnut Biscotti

These biscotti were packed with walnuts and full of orange flavour. Double baked to dry and crunchy. If you are looking for a butterless biscotti, this is your choice.

Chocolate Almond Cookie

Chewy, nutty and choclataty with a hint of coffee.

Recipe originated from a traditional Italian cookie call "Strazzate", which are flavoured with Strega, an Italian herbal liquor. Alternatively, I skipped the liquor and punched up with strong coffee.

Ingredients: Ground almond, almond, coffee, chocolate chips, cocoa powder, flour and sugar.

Almond Fruit Bread

This bread is double baked to light and crispy, perfect for snack anytime day or night.
To order, click here.

Ingredients: egg white, sugar, flour, almond, cranberry and dried apricot.

Oolong Tea Lychee Jjelly

This oolong tea jelly is a new way to beat the summer. Lychee's reach flavour always the best partner with tea, the blueberry's acidic taste also balance the sweetness of the lychee in the jelly.

Oolong tea is generally referred to as "semi-fermented" tea and is principally manufactured in China or Taiwan. I use Dahongpao (大紅袍) tea in this jelly, which is a premium variety of oolong tea.

Oolong tea jelly makes an excellent dessert or snack any time day and night.

History of Madeleine

In 18th century, in the French town of Commercy, there was a girl named Madeleine, made these cakes for the Duke of Lorraine, who loved them and subsequently gave some to his daughter, Marie, the wife of Louis XV. Their popularity grew after that. Madeleine is a small sponge cake with a distinctive shell-like shape acquired from being baked in pan with shell-shaped depressions, traditionally flavored with lemon or orange. Nowadays you can see madeleines flavoured with rosewater or lavendar. So whether you enjoy them plain or dipped in your tea or coffee, these small petit fours make the perfect afternoon treat.

Blueberry Frozen Yoghurt

Catching up to use my ice cream maker before this summer end. In this frozen yoghurt, I added 1 cup of cream to make it more smooth. You can find the full recipe from this book.