my little favourite DIY

To me, i always find that Lavender is a very romantic type of flower. The scent, the color and the look of the flower .. isn't it so romantic !! Lavender and Lemon Sable Cookies These lovely, crisp and delicate cookies! Little hands full of dried Lavender. My youngest lend my his pair of hands to take pictures. He is 6 and a half year old this year. Coming to 7 years old in November. He is growing up and i find that his hands are not as chubby anymore. I think i should feed him more and make him more plum so i can have a pair of cute little chubby hands again..lol  The dried Lavender smells simply wonderful. Mix all purpose flour and cornflour together Add all the flour and dried Lavender into the food processor bowl Add in cube butter Pulse, pulse, pulse ..add yolks and pulse again Remove the log from the fridge Cut into 6mm disc Arrange onto prepared parchment paper Enjoy, these cookies with a cuppa of tea~ Lavender and Lemon Sa...

Sometimes back a friend sent me 2 bags of Florentine premix. I kept it in the fridge and it hibernate there for seasons. Not until recently while i am hosting for BRFE, I saw Fion and Wei post about this Almond Florentine. I have no more excuse but to dig out the bag of florentine premix and give it a go. I am luck the expired date is still quite far away. It is very nice for snacking. You just can't stop asking for more..:D   It is indeed very addictive and it is super easy to make.  Almond Florentine 杏仁脆片 Recipe adpated from Wei  from 微幸福记忆 makes 1 tray (my tray is 9' by 12.5') Ingredients: 70g almond flakes 25g pumpkin seeds 25g sunflower seeds (i did not add this cause i don't have this on hand) 10g sesame seeds (i use black sesame seeds) 50g florentine powder  To Do: Preheat oven at 160C. Lined 1, 9 inches by 12,5 inches or a 9 inches by 9 inches (the florentines will be thicker)  baking tray. Combine the above ingre...

It has been a while since i last join Bake Along. Its time for another fabulous Bake Along with Lena, Joyce and Zoe. We are baking Viennese Shortbread and this is one of Zoe's selection. This Viennese shortbread are buttery and delightful. I simply love it, just as it is without any jam or filling or chocolate dip.  Sam and Seanan love it  sandwich with melted chocolate but Shawn, hubby and i still prefer the plain ones :p   I made 2 types the finger and the swirl. Which one do you like? These are my simple fingers. You should hop over to see Joyce's  Viennese fingers. Hers had ruffles at the side and it is so pretty. Viennese Fingers (i follow Joyce's adaption from "Bake Something Great", Jill Snider) makes about 3 1/2 dozen cookies I ngredients: 2 cups  (260g)  all-purpose flour 1/4 tsp baking powder 1/2  cup  (113g)  butter, softened 1/2 cup confectioner's sugar, sifted 1/2 tsp vanil...

杏仁号即将落幕了！时间过的好快！一个月的活动就结束了！ 感恩，所有友和面书朋友们的分享的好食谱！ **写这贴时是4月30号午夜但是当贴写完要贴时已经是5月1了。。哈哈！ It is last day of April month for Best Recipe For Everyone event. Thank you so much to all dear bloggers and friends from Facebook who shared your best recipes to BRFE. **When i was writing this post it is 3o April, when i am finish writing and published this post, it is 1 May :D These biscotti smells so good!! 难以抗拒的杏仁和巧克力香！ After baked these logs are let to cool. 烤好的曲奇面团。 Cut the log into slices with a  serrated   bread knife. 用有牙的面包刀把曲奇面团切片。 把曲奇贴好在烤盘上，只贴一层噢！ Arrange slice cookies into prepared baking tray (single layer only) 这个只有巧克力和杏仁！ The original one that is almonds and chocolate chunk but i added chocolate chips. Almond and Chocolate Biscotti 意式杏仁和巧克力 曲奇 Recipe adapted with slight changes from Ready For Dessert by David Lebovitz Ingredients: 2 1/2 cups (350g)  all purpose flour 1 teaspoon baking powder 3 la...

Love is in the Air!! Love is all around !! This is a Valentine Cookies dedicated to Best Recipes for Everyone. Theme: My Homemade Cookies Co-host Victoria 送你香酥，脆口的酥饼！！ 南瓜加芝士味道很不错！  Pumpkin   Cookies 南瓜酥饼 Adpated from 101 Cookies by Teacher Meng (it is in Chinese version) Makes   24 Ingredients: 60g unsalted butter-room temperature 60g icing sugar 30g whole egg 30g tomato paste (I used mashed pumpkin with 1 tsp whip cream added) 90g low gluten flour (I used homemade cake flour) 10g almond meal (I used 4g almond meal and 6g parmesan cheese) 10g pistachio roughly chopped –for decoration. To Do: 1.        Preheat oven at 170C. Lined 2 baking tray with parchment paper. 2.        In a mixing bowl add butter and icing sugar in, mix with a spatula until it is slightly combine. With a electric mixer beat it...