This butter cookie dough is easy to handle, design stays after baking.  It is crispy, not overly sweet and buttery if you use good quality butter. I won’t mind using this recipe again when looking at the lovely shapes.  Just probably have to improve my skill of pressing out theRead More →

This is a not ‘melt-in’ mouth kuih bangkit recipe but it is a recipe which is worth keeping.  This recipe uses whole eggs which is quite different from other recipes which uses all egg yolks. These kuih bangkit are light, crispy and not as fragile my earlier recipe on Kuih Bangkit. Read More →