When I was in England, I enjoyed eating Shortbread cookies, which are really popular in the British Isles. After all, the most famous Shortbread cookies are probably from Scotland especially the Walker’s Shortbread Cookies brand with the red tartan-like design. I have always thought that Shortbreads are difficult to make or bake. Afterall, it tastes great and has a nice semi-crumbly texture. That was until I was introduced to the Shortbread cookies which my mother-in-law baked over Chinese New Year recently.

Being her creative self, my mother-in-law baked this cute little Shortbread cookies in horse-shoe design and they were irresistible. We brought back a tin when we came back to Kuala Lumpur. This shortbread recipe was obtained by my mother-in-law about 20 years back but she did not attempt the recipe until the recent Chinese New Year and we were all impressed. When she gave me the recipe, the first thing that ran through my mind was “Is that all there is?”. It is so simple that even a beginner should be able to bake this and impress everyone else. Once you know how to bake this, you shouldn’t be keen to buy them off the shelves anymore. So, are you ready to try and impress?

This is my mother-in-law’s recipe for Shortbread Cookies Read the rest of this entry »

Chinese New Year was celebrated about 1 ½ months ago and there are two recipes for biscuits which I will be featuring here. One of the recipes is Cheese Biscuits – an all-time favourite of my wife. The Cheese Biscuits shown above were baked by my mother-in-law, one of the 10 types of biscuits she baked this year. Oh yes, my mother-in-law is good with baking.

These Cheese Biscuits have the usual cheesy taste – cheddar cheese to be exact. So, there is a little bit of saltiness and sweetness. Kids love them as well. The above Cheese Biscuits were came in a crescent moon shape. You can use any mould you want. Just be a little creative.

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I finally got hold of my mother-in-law’s recipe for pineapple jam. This pineapple jam is used to make pineapple tarts. Prior to this, I have posted the recipe for the pastry for Pineapple Tart. I didn’t know that the recipe for pineapple jam is so easy…though it does take an amount of patience to stir the ingredients till the juice is reduced and the pineapple mixture becomes sticky. The good thing is that the jam can be stored in the fridge for a few months, which would allow you to make a couple of batches of pineapple tarts

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Kuih Lapis has got to rank probably one of my favourite cakes. Also known as Layered Cake, Kuih Lapis is said to have originated from Indonesia and it is quite a labourious cake to bake as it involves baking the cake layer by layer. The layer is usually paper thin and it can be quite fun peeling it off layer by layer to eat them. This cake is also quite sweet and it is best sliced thinly across the layers and consumed in small portions. Somehow, eating them in big slices does not give the kind of pleasure when you eat them in thin slices whilst admiring the layers.

My mother-in-law learnt this recipe from an Indonesian many years back and she bakes this cake annually. Though you might say that I am partial, I must say that her Kuih Lapis is the best I’ve eaten so far. Try out the recipe for Kuih Lapis here. It’s worth the work!

This is my mother-in-law’s recipe for Kuih Lapis Read the rest of this entry »