Cover - Le Jour (Original by Satomi Sato) (Ushinawareta Mirai wo Motomete - 失われた未来を求めて)

The anime is Ushinawareta Mirai wo Motomete - 失われた未来を求めて- À la recherche du futur perdu

I didn't finish watching because I had limited internet back home where I can record, but I know the gist to the storyline. When I first started watching this anime, the opening song; Le Jour struck a nerve and it got me addicted to replaying every first few minutes just to listen to the song again and again.

I contemplated covering the song earlier - but I had classes and when my classes ended I went on a holiday trip to Queensland, Australia. Needless to say, this cover became delayed by two months or so before I finally went "Fck it, I MUST do it TODAY". And it took me around 6 hours to record. The MV itself took me around 5 hours, due to movie maker going buggy on me.

Again, as with Kuusou Rumba - the cover is HEAVILY customized. I would love to give my hearfilled thanks to sky_starry for the instrumental. Sound effects and illustrations used in the making of the MV are creditted in the video.

Uploaded this half an hour prior to Lunar New Year - just that it takes so long to upload. Happy Lunar New Year :)

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So yeah, I am back in Malaysia. The flight back was long and taxing. International flight was okay - I got to rest my long legs and all that but the domestic flight sucked real bad. I mean everyone wants to save money - but we do not need to be tortured so badly we have to squeeze into our seats and have nowhere to place our legs (yes, it sucks being tall). AirAsia is such a bitch to tall people with long legs :/

The weather in Malaysia is still the same - humid and hot. It rains freaking every day in Kuching. Drivers in Malaysia are still inconsiderate (70% of them!) - like they cut into lanes without any signal and park like assholes. I am glad there are a few special people in Malaysia who actually gives a flying fck about how they drive. It is safe to say that I will still look to public transport as a relevant means of travel - and since Malaysia's public transportation system is .. underdeveloped, the best life for me is out of it (no braindrain! well - partly it is because of the job opportunities as well but I just want out).

It is funny how everyone is wishing EVERYONE a happy CHINESE New Year. I mean it is a new year for Koreans, Japanese, Vietnamese etc - would people name it Korean New Year or Japanese New Year? I think not. The best bet is to rename it Lunar New Year, but well - conventions set by predecessors are hard to change. 

New Year New Me, bake more. be healthy. meet new people. be awesome. dont cry. dont think suicidal thoughts. no self harm. 

Valentines Special ( Meringues on a bed of Poached Apples ) Recipe

Backstory

• Since I will be on the plane for the whole day tomorrow, I made this today for an early valentines. I like to think that each half of the meringue linked together by the double cream symbolizes human relationships, and since compote means "mix" in some language - I would like to represent mixed feelings in relationships. So deep I can't even see myself anymore.
  
  Happy Valentine's! (Belated)

What to Expect

• A trio of meringues with double cream on top of unsweetened refreshing apple compote. Since meringue is technically baked sugar and egg white, the sweetness is balanced by the double cream and the apple compote. Yeap, the simpler the better. Not too much technicalities involved.

  
Ingredients
Part A : The Meringue
a) Two Egg Whites
b) Pinch of Salt
c) 125g Castor Sugar

Part B : Plating
a) Double Cream ( Half a teaspoon to a teaspoon per two meringue sides )
b) Apples
c) Cinnamon (Powder)
d) Water and Vanilla Essence (1 drop) mixture

•  You can make either Poached Apples (Diced) or an Apple Compote. To make the apple compote, simply add more liquid to make the final product more syrupy. The poached apple (if you are making it) should be crunchy and unsweetened to complement the texture of the meringues. 

Procedure

a) Pour the egg whites into a mixing bowl and add in the pinch of salt. Start beating (it is easier to use a machine mixer since you will take years to beat it to stiff peaks. Make sure that there is no other impurities in the egg yolk or else it will not stiffen.

b) When the mixture is stiff and forms peaks, gradually add the sugar whil mixing at high speed until the mixture is glossy and stiff. 

c) Spoon the mixture into a piping bag and then begin piping on a baking tray lined with baking paper.

d) Preheat the oven to 120'C for about 20 minutes, and then bake for around an hour until the meringues are pale golden brown.

e) Now, dice the apples and put in a pan. Sprinkle cinnamon on top of the diced apples and then pour in the water and vanilla essence mixture. Stir fry until you can smell a heavy aroma of apples and cinnamon (like that of apple pie)

f) Put them on a plate and separate into as many factions as you want. Spoon half a teaspoon to a teaspoon of double cream and put on the flat side of a meringue. Take another and clamp them together. Serve on the poached apples (diced) 

 

Croquembouche Recipe

Backstory

So after watching MasterChef Season 5 and seeing Courtney, Christian and Jaimee making the incredibly beautiful and stunning profiterole tower, I took a liking and kept a mental note about how ONE DAY, I WILL BE THE ONE MAKING THE SAME TOWER OF YUM. And I did.

What to Expect

Expect freaking profiterole tower covered with delicious toffee. In the profiterole, you will have beautiful tasty freaking cream yaw. And if you are expecting to make this, be prepared to risk two hours or more, since it took me about the same time. A complex yet fulfilling dish.

Ingredients
Part A: Profiterole

Part i : The Puff
a) One finger of butter (About the size of two fingers width - I would say around 70g)
b) Milk (200 ml - yeah, I freaking measured, Yay me.)
c) Plain White Flour (I used around 100g - YES I MEASURED)
d) 3 Eggs

Part ii : The Cream
a) Double Cream (The whole cup)
b) Milk (1/3 of the double cream cup)
c) Icing Sugar (I used two teaspoons)

Part B : The Tower of Sauron ( I mean the tower of profiteroles)
a) Profiteroles from Part A
b) One cup of Castor Sugar
c) Half a cup of water

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Procedure
Part A : Making the Profiteroles (The torturing part)

Part i : The Puff
a) Pour the milk and put the butter in the pan and stir with a wooden spoon until it boils. Sift the flour into a bowl and pour it into the mixture after it boils and stir until it has the consistency of soft dough. BRING AWAY FROM FIRE to cool.
b) Bring back to the fire, and beat in eggs one by one while stirring constantly. You do not want the eggs to be fried. To make the process easier, pour cold milk into the pan while doing this. Stir and mix until the mixture has a soft consistency.

When you hold the mixture up with a wooden spoon, you can technically see the batter falling. Its like the consistency of wet mud.

c) Prepare a piping bag and fill the piping bag with the batter. Pipe the batter onto a prepared baking tray lined with baking paper.

How to pipe the profiteroles? Start at the bottom, pipe a little - when you see the batter forming a circle around two inches wide, adjust the height of your pipe higher and pipe again. Then, stop piping and remove the pipe. You do not need to create any pattern by rotating nor piping in a circular motion, the only motion you need to move is upwards from earth. Your piped batter should look like poo, if that is easier to note.

d) Preheat the oven at 190'C double fan forced for around 10-15 minutes and start baking the "to be" profiteroles. It should take around 25 - 35 minutes to be ready. Note the color of the top of the profiteroles should be brown.
e) Take out the profiteroles from the oven when ready, and with a skewer (I used a chopstick coz I asian yo) poke a hole at the bottom of each profiterole. It is easier to do it while it is hot, so get used to enduring the heat.

To know whether you are doing it right, remember that a profiterole is a cream puff. The puff should be just filled with air. It shouldnt have the consistency and texture of bread. So when you poke the bottom of the puff, you should realize that the middle is basically empty.

f) Set aside to cool

Part ii : The Cream
a) Pour everything into a mixing bowl and whip until it has the consistency of cool whip.

If you are lazy, you can just whip the double cream until it is soft instead of using milk and icing sugar. It won't taste as good, but on the bright side it is easier and healthier - NO DIABEETUS YO

b) Fill in a piping bag (I used an icing bottle and a funnel so imagine my pain) and pipe into each profiterole by using that hole you made in its bum. Gonna make more dirty jokes but too lazy to think.
c) Leave the profiteroles bottom side up for the cream to set.

Part B : THE TOWER OF SAU.. Profiteroles. (But hey, tower of god, babel, druaga, saviors etc would work too)
a) Pour the castor sugar in a pan with the water and spread everything evenly.

Don't stir the mixture please. During caramelization you should not lay one finger on the mixture. Just let it boil and caramelize.

b) Boil until the mixture bubbles and turns brown. (Yes this is the caramelization process)
c) Remove from heat.
d) Now, prepare your profiteroles. Dip the bottoms of each profiterole and build them on each other to form a tower.

Croquembouche - the tower of profiteroles should be hollow in the middle. If you are new or is lazy, then you can just make one in which the middle of the tower is also profiteroles. A little less traditional but hey, it is nice to be lazy.

e) After the tower is done, with the remaining caramel/toffee - use two forks. Dip one fork into the caramel, press one fork on the other for a few seconds and separate to form a string of toffee. Weave it around the tower to form a web.
f) Repeat the toffee weave several times.
g) Weave several more times around the freaking tower.
h) FREAKING WEAVE IT BABY
i) Serve

During this process, it is important to construct the tower fast - or else the toffee will cool down and harden. Of course you can leave it be under a small fire, but you risk burning your delicate fingers when the mixture is bubbling. I burnt mine several times doing this even after removing the mixture from the fire.

Chocolate Tiramisu Recipe

Backstory

Sometimes when I am down (mostly a week or so before freaking valentines day), I just need something to maybe "Pick me up" and make me experience a haven, a sanctuary of escapade from everything else that just "let me down".

Tiramisu is the perfect dessert for that, as it literally means "pick me up"! I kinda went the kinda vegan way (no eggs, only milk), as the recipe does not contain eggs nor do they contain mascarpone. Also, I dislike Alcohol and Caffeine, and so Rum and Coffee/Expresso was not something I would love to incorporate into something that I want to "pick up".

What to Expect

Well, you should not be expecting the flavors of rum and caffeine which I feel is some sort of delicacy, or something of an acquired taste that my tongue does not respect well. The cream will not have hints of eggs or mascarpone either, so that means that the tiramisu will be far softer than any that you have ever tasted before. It tasted like heaven for me, so everything is sort of going great for me.

Ingredients
Part A: The Bases
a) Lady Fingers (Or you know, sponge fingers where they say it differently)
b) Hot Chocolate
c) Water

You might want to make enough brew of the hot chocolate so that you can easily just dip the lady fingers in, the rest of them you can drink later on, so there is really no wasting going on.

Part B: The Cream
a) Thickened Cream (Half the bottle)
b) Milk (Full cream is better, but yeah you get the idea - 1/4 of the bottle)

In the video, I used one whole bottle of thickened cream and so I put in half the amount taking the bottle by size. I realized it was too much and so half the bottle is actually enough.

c) Mixture of Cacao Powder and Icing sugar. ( 1/4 of each which contributes to half a cup )

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Procedure
Part A: The Bases
a) Brew the hot chocolate by boiling water in a pan and then stirring in the hot chocolate until mixed well.
b) When it starts to boil, take it off and let it rest.

Part B: The Cream
a) Pour the thickened cream into a mixing bowl and add milk.
b) Add in the mixture of cacao powder and icing sugar and stir to mix.
c) Now, beat/whip the batter in an electric mixer at medium speed until the batter has a consistent color.

If you dont have an electric mixer you will have a horrible time and a muscular arm by the time you finish!

d) Once the color is consistent for the batter, beat/whip at high speed until soft peaks form. Took me around 8 - 10 minutes to get it to that consistency.

Part C: The Tiramisu
a) Layer the bottom of the mold with a thin layer of the cream.
b) Line the second layer with lady fingers quickly dipped in the brew of hot chocolate

If your mold is too small, you might want to cut the lady fingers with a knife first before you dip it.

Also, make sure you only dip the lady fingers and not SOAK them. If you soak them, your tiramisu will be SOGGY and it will mean "put me down" and that means that the tiramisu has failed in its attempt at making you want to pick it up.

c) Layer again with cream and continue the process until you get at least two layers. The last layer must be cream!
d) By using a sifter, dust the top of the tiramisu with a mixture of cacao powder and icing sugar.
e) Refrigerate for around 4 - 6 hours.

If you refrigerate for less than that, you can see that the lady fingers have not yet completed their mission of absorbing the liquid, and so you can still see the lady fingers. I do have people I know who love that texture (like my dad), so it is up to you. I love to leave mine in the fridge overnight to chill before I have them.

Plating
a) Remove from mold with a (whatever its called) but I used a rice scoop (flat)
b) Sprinkle sliced hazelnut on top of the tiramisu

Some people I know laughed at me when I told them I put hazelnut on the tiramisu and said that it was unconventional. I told them the recipe in itself was already unconventional (no eggs, no mascarpone, no rum, no expresso) - and so I am kinda original. Kinda.

Video at https://www.youtube.com/watch?v=OIXBdGDH5oc&app=desktop

Cheese Crackers

Backstory

Once upon a time, I was at home after eating crazy sweet desserts all day. I needed something to nibble on, but I didn't want it to be too salty etc. I was also craving the flavor of cheese spread and so I just ran into the kitchen and started to bake

What to Expect

If you are looking for junk food, this recipe is only half fitting. Its healthier than junk food ( self proclaimed ) and you can taste subtle cheese.

Ingredients
a) Stick of butter as long and wide as your index finger ( yeah it also worked for my friends )
b) Two tablespoons of cream cheese
c) One teaspoon of salt
d) One teaspoon baking powder
e) One cup of plain white flour
f) Whipping cream
g) One egg
Procedure
a) Melt butter and cream cheese in a mixing bowl with the salt. Crack in one egg and whip until mixed.
b) Sift in flour and baking powder, fold and then knead until the consistency of dough.

Like bread or cookie dough, check if it tends to be springy when using a rolling pin. If it isn't, then its more of a pastry dough.

c) Cut shapes of your preference with a cookie cutter and a rolling pin. Smoothen surface with flour for ease.

I am not skillful, so I tend to use lots of flour just to do this. Flour on surface, rolling pin and both side of the dough.

d) Line on baking paper on baking tray and spread whipping cream on top so that it retains its shape when baking.
e) Preheat oven to 200'C, and bake for 5 minutes.

Consumption

Eat when binge eating or eat with dips. I know I made two sizes, the smaller one is for when I want to binge and the larger one is for dipping. Yeah, I binge eat when I am depressed 

Not overly crispy. Texture is unique. A must try.

A different rendition is also available: Spicy Cheese Crackers. A video tutorial is up on Youtube, but instead of giving you the link, I will try to put it up here.

Link: https://www.youtube.com/watch?v=wz3W-eBIclI

Video

Savory Tiramisu ( One Layer )

Back story

I saw Cho Ahran making Savory Tiramisu on Master chef, and then I thought to myself that it would be nice to start making savory dessert instead of the normal desserts I usually make. Also, I didn't follow Ahran's recipe but rather tried to innovate and build as I go along.

What to Expect

If you don't like the taste of Pasta Sauce, then I will tell you straight up that you will freaking hate this. Expect something different and unique!

Ingredients
a) Lady Fingers ( Or as my Aussie friends say, sponge fingers )
b) Two cans of diced tomatoes
c) Brown Sugar ( I used three tablespoons )
d) Minced Meat of your choice
e) Ketchup ( Half a cup mixed with water )

You can use any sauce you like for the taste

f) Thickened cream
g) Sour Cream ( Sprinkle some salt)
h) Spices ( Oregano and Basil )
I) Big Onions ( Add garlic if you love them )
j) Olive Oil

Procedure
a) Slice Big Onions and fry in pan with olive oil till golden brown. When golden brown, throw in the minced meat and fry until cooked.

Season the minced meat with a little salt and pepper first. I usually add a dab of oyster sauce but yeah, I'm Asian. "What the heck is Fish Sauce, and why does it taste like death?" Quoted from Monti, Masterchef Season 3.

b) Pour in the diced tomatoes, Ketchup water mix and the sugar and stir. Taste along the way and improvise if you need to.
c) When done, separate the liquid and the other things in the pot. The liquid will be used to dip the lady fingers in.
d) Dip the lady fingers and build the base of the Tiramisu.

I know people who soak the lady fingers. Their Tiramisu becomes soggy and quite scary really. Just dip and take it out. Count to three quickly if it helps.

e) Spread the solids separated from the liquid mixture on top of the lady fingers evenly.
f) Whip the thickened cream and sour cream together and then pour on the base of the Tiramisu.

People tell me they hate this part cause its hard. I tell them just concentrate on covering all gaps, the unevenness will fix themselves later in the oven.

g) So preheat the oven to 160'C and wait.
h) Now, sprinkle the oregano and basil on the Tiramisu.

If you are a fan of cheese, you can sprinkle some mozzarella on top before baking.

I) Bake for around half an hour while constantly checking on the Tiramisu. This will allow the cream to even themselves out and let them give a better aroma while the lady fingers absorb the sauce.
j) Serve hot or warm.

My friend tried my recipe but used mascarpone instead. He said it tastes better. But I don't know.
Sure, my recipe goes against the conventional rules ( I mean baking a Tiramisu? Seriously ) but you know what, YoLo. 

Panna Cotta (Unsweetened)

Ingredients

Part A : The Panna Cotta (That white pudding thingy)
a) Full Cream Milk (One and a half Cups)
b) Whipping Cream (One Cup) - yeah, should be liquid form so dont whip it to any peaks!
c) Gelatine Powder
- One teaspoon of gelatine powder is enough to gelatify (is that even a word) two cups of water to soft jelly like texture
- Two teaspoons can gelatify two cups of water to a pudding like texture - as seen in the illustration
- Add as you see fit :3 I would add Two and a half teaspoons.

Part B : The Topping and the Sauce (Per Serving)
a) Castor Sugar (One Tablespoon)
b) Full Cream Milk (One Tablespoon)
c) Chopped Peaches

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Procedure

Part A : The Panna Cotta yo
a) Pour the full cream milk and the whipping cream into a pan and heat it until it simmers - BUT DONT FREAKING LET IT BOIL YEAH THIS IS THAT IMPORTANT. NO BOIL. DONT FREAKING LET IT BOIL.
b) Okay, now bloom the gelatine powder in a cup of cold water.

I have people asking me like wtf is "bloom the gelatine powder", like plant them and make them bud flowers or something? I tell them well, when you pour gelatin powder onto cold water, they spread out like they are blooming. Stir them until you get an applesauce or jam kind of consistency and you sir, have bloomed the gelatine powder.

c) add the bloomed gelatine mixture into the milk and stir until they are mixed. I know it is hard to see whether they are mixed well, but trust me and just look at your ladle. If you can still see grains of gelatine when you scoop, its not mixed.

AGAIN, DONT LET THE MIXTURE BOIL. If you see steam, get the pan away from the fire before it boils. If it boils, the gelatine will not work and your Panna Cotta will not set. You will have to refire and rebloom the gelatine again if it doesnt set.

d) Pour into ramekins and refridgerate overnight. If like me, you are impatient then add more gelatine to bloom and it will set in one or two hours.

Part B : The sauce and garnish - For once your Panna Cotta is ready
a) Caramelize the castor sugar in a pan.

I do have people asking me (imagine heavy Chinese accent because my friends are mostly Chinese) : " What is Caramelize!?"

My answer to that is - Put sugar in a pan with water. Heat it until it boils, and it will go on the verge of burning. Add more water if necessary to stop the process of it being burnt black, usually happening if you are making small serves. And walla, you have caramel.
But for the sauce, instead of adding water before it is burnt to crisp, add two tablespoons of milk instead. Now, you have the sauce tasting like praline. Pour it into a small cup and leave it be so that it thickens.

b) Chop the peaches.

Procedures for Plating
a) Use a paring knife to unmold the Panna Cotta (Or leave it be in the ramekins if you are lazy).
b) Top the Panna Cotta with the chopped peaches
c) Add the sauce on the Panna Cotta

I do have friends who prefer to drown their Panna Cotta in the sauce, but I prefer minimal amounts

d) Ready your camera, and snap! - That must go to Instagram
e) Aw yeahhh time to freaking dig in.

People are asking me whether there is a proper substitute to gelatin for vegans. It is really hard for me to answer. Well, Panna Cotta is a gelatine based dessert and so it is very hard to acquire the texture you want without gelatine. You could use Agar, but well the texture is just different.

• I should be posting less, seems like I am spamming the post hahah
• Oh well, that must be it for today

Edit: I read that Vegan Gel can be used to replace Gelatin - but no idea where to get it, so yeah

Baked Lamb Loin sitting on a bed of Salad

Ingredients
Part A : Lamb Loin
a) Lamb Loin DUH
b) Seasoning
- Salt
- Pepper
- Rosemary
- Fried Onion/ Garlic :/
- Whatever seasoning you like and love and adore, even your boyfriend's hair EHEHEH

Part B : Uh um, Salad :/
Part i : The Actual Salad
a) Spinach
b) Grated Carrots
c) Chopped Blue Kraut (Or as my fellow Asians say, red cabbage )
d) Cabbage
e) Up to you really, I know people who suggest adding in Feta, Goat Cheese, Haloumi, Lettuce, Assortments of nuts (Pecan, Macademias, Pistachios), Lettuce and other things you can put in salads, and again, I dont despise people who put in their boyfriend's hair or anything, as long as its edible is the rule in salads

Part ii : The Dressing
a) Olive Oil
b) Rice Wine Vinegar
c) One or two drops of fish sauce (Yes, sounds crazy but it is true)
d) Apple Cider Vinegar
e) Soy Sauce

Experiment with the dressing until you find the best mix of flavors, mine is a teaspoon of everything except the fish sauce

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Procedure (Damn its simple)
Part A : The Lamb Loin
a) Get ready a baking tray, lined with aluminium foil. Preheat your oven to a 180 degrees Celcius. Lay your Lamb loins down on a bed of roses, sink it in a river at dawn.. I mean lay the loins on the aluminium foil in the baking tray and season them to your preference. Rosemary should be sprinkled on top of the lamb loins.
b) Bake for half an hour or so, until you can smell the aroma. Took me more than half an hour to get the lamb to be done medium well at a 180'C, but if you are experienced then you can use whatever temperature you like to speed up the process. It is up to you to cook either rare, medium rare or well done. I like mine well done - to check if it is well done, press your index finger against your thumb for the texture you should feel when you poke the lamb loin.

Part B : Seriously? You need a procedure for Salad!?
a) Mix the ingredients in 'Part i' in a small bottle so you can shake it well.
b) Chop the ingredients in 'Part ii' to your liking and put them in a salad bowl
c) Toss ingredients well.
Procedure for Plating
a) Prepare a clean plate
b) Decorate the base of the plate with a bed of tossed salad
c) Lay the lamb chop on the bed of salad like a sleeping prince
d) Garnish with fried garlic and onions
e) Use a high quality camera to take a picture of it, and preferably edit it before posting to instagram
f) Consume

The salad can be prebought if you are too lazy to make it from scratch

Baking - My Approach to Serenity

So I am embracing my newfound love for cooking. It started early last year in 2014, when I have just moved to a new house. There was no internet, no fixed line (yeah, you could have seen how disappointed I was and how much I ranted, just on and on for the past few blog posts).

With nothing to do (I just do not want to imagine what my parents do in those days when the weather wasn't so hot, crimes weren't occuring as often in Malaysia etc) except jogging to spend my evening, my holiday mornings became boring. I started watching a few shows on TV like Masterchef and Hell's Kitchen. When I saw some leftover ingredients in the pantry at home, ideas gushed into my mind and for the very first time - I cooked my very first dessert; The Panna Cotta.

The Panna Cotta is a very simple dessert. You just needed to mix together Milk and Whipping Cream in a pan and heat it until it simmers. Bloomed gelatine is then stirred in until mixed well and then the mixture is poured into ramekins and put in a refridgerator to set. When set, the sauce is made by caramelizing sugar and then adding some milk to give a praline taste to it.

From then on, I started baking more and more. I made Sponge Cake, Swiss Rolls, Cookies, Tiramisu, Cheese Cake etc.

I even moved on to making savory food - for example; Macaroni, Curry, Steak.

Every time I cook, I gain the confidence to cook the next dish. In the kitchen, I actually felt tranquil. This is where I felt I could enjoy my life. 

Baking is my new hobby - borne from the emptiness of having nothing to do.

Soft Fluffy Almond Cookies

Ingredients
a) 1/3 Piece of a 200g Slab of Butter (Melt it first!)
b) Half a cup of castor sugar
c)  Flour (Self Raising Flour + Plain White Flour - Mind the ratio!)
- I used 1/3 Self Raising Flour to 2/3 Plain White Flour by measurements of a cup, this makes the cookies soft and fluffy on the inside, but crispy and crunchy on the outside!
d) Ground Almonds (Half a cup)
e) One Egg (Both white and yolk)
f) 2 - 3 drops of Vanilla Essence

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Procedure (Very simple!)
a) Beat the Egg, and mix it with the melted butter and castor sugar until mixed. Drip in the vanilla essence and whip the mixture again for a few seconds. Also preheat the oven to 200'C
b) Now, carefully sift in the flour mixture while folding in the batter. After all the flour is folded in, the texture should be similar to wet mud. Now, pour in the ground almonds and fold again.
c) Line a baking tray with baking paper and prepare a spoon. Put one tablespoon of batter, and separate them (about 3 to 4 inches every one tablespoon of batter)
- Half a tablespoon makes small cookies as compared to a normal cookie for one tablespoon of batter
d) Bake for around 6 to 8 minutes (watch the cookies , they should spread and become wider in diameter - hence the separation distance)
- When the edges of the cookies become golden brown, it is time to test whether the cookies are baked through
     > Prepare a toothpick and poke the cookies. If there are no batter sticking onto the toothpick, then it is baked beautifully
     >The texture should be similar to a muffin at the middle, so do not be surprised. The edges should be crunchy :smile:


A different rendition


>> Extras: Cocoa Powder and didnt grind almonds



>> Extras: Smarties Chocolate instead of almonds.


>> Extras: doTERRA peppermint supplements - 10 drops of it instead of Vanilla Essence. Baking Choco chips added