Crispy Tumeric Chicken Wings

Ingredients:

10 whole chicken wings 

2 Tbsp light soya sauce 

1 tsp sesame oil 

4 Tbsp shaoxing wine 

1 Tbsp white pepper 

1 ¼ Tbsp turmeric powder 

3 Tbsp potato starch 

2 Tbsp cornstarch 

1 Tbsp water optional 

Cooking Oil for deep frying

Method:

1. Mix all ingredients (except oil) & marinate in fridge for about 2 hours.
2. Heat oil & test with a little batter. If the batter floats, the oil is hot enough.
3. Deep fry the wings whilst turning over to ensure even cooking.
4. Fry any remaining batter as crunchy bits.
5. Before serving, do a quick refry to ensure it's crispy.

Creme Caramel

Ingredients
Whist the following together:-

6 eggs

1tsp vanilla essence
1 cup sugar
1.5 cups evaporated milk
1.5 cups water

1/2 cup sugar- cook until caramelised

Method

1. Pour caramelised sugar into mould.
2. Then add whisked mixture over caramelized sugar. 
3. Cover mould with cling film & place in steamer.
4. Steam for 40 mins.

Ginger and Walnut Carrot Cake

Yields: 8-12 slices

INGREDIENTS

FOR THE CAKE:

200g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground ginger
¼ tsp fine sea salt
175g soft light brown sugar
2 large eggs (at room temperature)
200g vegetable oil (plus more for greasing)
200g carrots (peeled and coarsely grated)
100g walnut pieces (roughly chopped or crumbled)
75g crystallised ginger (finely chopped)

FOR THE ICING:

100g unsalted butter (soft)
100g icing sugar (sieved if lumpy)
1 tsp cornflour
100g full-fat cream cheese (fridge-cold)
1 x 15ml Tbsp fresh ginger (coarsely grated)

TO DECORATE:

25g walnut pieces (roughly chopped or crumbled)
25g crystallised ginger (chopped)

METHOD

1. Preheat the oven to 170°C & grease the sides & line the base of 20cm/8 inch springform cake tin with baking parchment.
2. Put the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl & mix thoroughly.
3. Beat the sugar, eggs & oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. Once incorporated, add the carrots and then fold in the walnuts & crystallised ginger, until everything is evenly combined.
4. Pour into the prepared tin & bake for 45–55 minutes when a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack & leave to cool in its tin.
5. To prepare icing, beat the butter & icing sugar together & when creamily combined, add the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful at all times not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger & beat this into the frosting in its bowl. Cover with cling film & refrigerate.
6. When ready to frost the cake, take the icing out of the fridge & let stand for about 20 minutes. Beat briefly to soften & smoothen the icing. Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts & ginger on top.

Spinach Dip (Ben Johns Special)

Ingredients 

Spinach 
1 tsp minced garlic
8 oz cream cheese
1/2 cup parmesan
1 cup sour cream
1/4 tsp pepper
1/2 tsp salt
3/4 cup mozzarella

Cheese topping
3/4 cup mozzarella
goat cheese
parsley

Method:

1. Wilt spinach in medium heat.
2. Mix together wilted spinach with rest of dip ingredients.
3. Top with cheese toppings.
4. Bake in 180C oven for 20mins.
5. Once slightly cool, garnish with minced parsley & serve.

Sardine Pate

INGREDIENTS
2 cans sardines with bones, in EVOO
1 hard-boiled egg
1 tsp capers
2-2.5 Tbsp soft butter (more for creamier pate)
1/2 red onion
1 tsp mustard
A little fresh dill (or parsley -- or skip it, but dill adds a special touch!)

INSTRUCTIONS

1. Drain the oil from the sardine cans.(Don't toss it -- save it for a tomato sauce!)
2. Place the sardines in a food processor.
3. Add the hard-boiled egg, capers, soft butter, red onion, dill, mustard, salt, pepper, and lemon juice.
4. Blend everything until you get a smooth, creamy paste.
5. For best results, let it rest in the fridge to firm up slightly. (But let's be honest... it's amazing right away too.)

Carrot Cake Cookies

Total Time
Prep: 30 Min. 

Bake: 10 Min./Batch + Cooling
Yield About 54 cookies

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 medium carrot, shredded
1/2 cup crushed pineapple, drained and patted dry
1/2 cup golden raisins

FROSTING:
6 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk
Toasted chopped walnuts, optional

Directions

1. Preheat oven to 350°. 
2. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. 
3. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins.
4. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. 
5. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
6. In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator.

Nutrition Facts
1 cookie: 129 calories, 4g fat (3g saturated fat), 18mg cholesterol, 81mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.

Oatmeal Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Servings 24 Cookies
Calories 170kcal

Ingredients
1 cup all-purpose flour 120g
1/2 tsp baking soda 3g
1/2 tsp salt 5g
1/2 cup unsalted butter room temperature, 113g
1/3 cup granulated sugar 65g
2/3 cup light-brown sugar 140g, packed
2 tsp pure vanilla extract 10mL
1 large egg
1 1/2 cups rolled oats 135g
1 cup semisweet chocolate chips 150g

(can add raisins & chopped nuts too)

Instructions

1. In a medium bowl, whisk together the flour, baking soda & salt; set aside.
2. Combine the butter with both sugars; beat on medium speed until light and fluffy.
3. Reduce speed to low; add vanilla & eggs. Beat until well mixed, about 1 minute.
4. Add flour mixture; mix until almost combined.
5. Stir in the oats and chocolate chips (together with optional raisins & chopped nuts). Chill dough for 2 hours to overnight.
6. Preheat oven to 200°C. 
7. Use a small ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
8. Bake until cookies are golden around the edges, but still soft in the center, 12 minutes.
9. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Perfect Banana Bread

Prep time - 10 mins
Cooks time - 1hr 5min
Servings: 8 servings
Calories: 288kcal

Ingredients
80 g unsalted butter, melted
4 large ripe bananas, mashed (1 ¼ to 1 ½ cups)

165g granulated sugar
1 large egg, room temperature
1 tsp vanilla
186 g all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt

Instructions

1. Preheat oven to 175°C. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray.
2. Melt butter and set aside to cool.
3. In a large bowl, mash bananas with a fork. (You can use up to 5 regular sized bananas or 6 small bananas in this recipe.)
4. Add butter, sugar, egg, and vanilla. Mix well.
5. Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix.)
6. Pour the batter into the prepared loaf pan.
7. Bake for 45 minutes. (Cover with aluminum foil if browning too quickly.)
8. Bake for an additional 15-20 minutes, or until a toothpick comes out with crumbs, but not wet batter.

Ikan Masak Cuka Che Nom

Ingredients for fried fish:

4 pieces mackerel 

1-2 tsp salt 

2 tsp turmeric powder 

Ingredients for fish in vinegar sauce 

1 spoon cooking oil 

1 tsp mustard seeds 

1 red onion 

2 inches ginger 

4-6 shallots 

8 cloves garlic 

1 lemongrass (optional) 

4 cups water 

1/2 spoon vinegar 

1/3 cucumber 

1-2 tomato 

2 stalks red chilli (optional) 

8-10 stalks bird's eye chilli 

1/2 tbsp sugar 

2 tsp seasoning powder 

Salt to taste

Video Instructions

Beef Rendang Che Nom

Ingredients
Fine grind ingredients: 

7-8 shallots 

5 cloves garlic 

3 inches ginger 

2 inches fresh turmeric 

2 inches galangal 

3 lemongrass 

15-20 dried red chili 

some water 

Ingredients for dry toast: 

1 tbsp coriander seeds 

1 tsp cumin seeds 

1 tsp fennel seeds 

Other ingredients: 

2 cups cooking oil 

1 kilo of beef 

2 cups of liquid/thin coconut milk 

1 bowl of thick coconut milk 

1 tamarind slice (put only half from 1 big round slice) 

2-3 tbsp roasted coconut paste 

1-2 sheets of turmeric leaf 

2-3 pieces of kaffir lime leaf 

palm sugar to taste 

salt to taste 

** The amount of coconut milk is from 1 fresh grated coconut. For instant coconut milk, use 500ml. If it's for fresh coconut milk, use 1 kilo in weigh.

Video Instructions

Sop Buntut Goreng (Fried Oxtail Soup)

Ingredients

1 oxtail, cut at all the joints

6 cloves garlic 

1 brown onion, quartered 

8-12 cloves 

1 tbsp cinnamon powder 

2 tbsp sea salt, divided 

1 yellow capsicum, sliced 

300g (10.5 oz) snow peas, trimmed 

1 brown onion, sliced 

1 punnet cherry tomatoes 

300g (10.5 oz) flour 

1 tbsp garlic powder 

1 tbsp ground coriander 

oil or tallow for frying 

Method 

1. Begin by placing the oxtail into a pressure cooker along with the quartered onion, garlic, cloves, 1 tablespoon of salt, and cinnamon powder. Cover with water, secure the lid, and turn the heat to high. Once it reaches pressure, reduce the heat to medium and cook under high pressure for 40 minutes. 
2. While the tails are cooking, prepare the flour mixture. In a bowl, mix together the flour, 1 tablespoon of salt, garlic powder, and ground coriander. 
3. Once the tail has finished cooking, carefully release the pressure from the pressure cooker. Then, remove the oxtail from the pot and place it onto a rack to dry slightly. 
4. Bring the stock in the pot back to a simmer and reduce by 1/4. Once reduced, add the capsicum, snow peas, cherry tomatoes, and sliced onions, and simmer for 5 minutes. 
5. Dust the oxtail in the flour mixture, shaking off any excess. Fry the oxtail in tallow at 350°F (180°C) for 4-5 minutes or until crispy and golden brown. 
6. Serve the soup alongside a pile of the fried oxtail and enjoy!

Recipe by Andy Cooks

Beef with Ginger & Broccoli

Prep Time : 10 min

Cook Time : 10 min

Marinating time : 15 min
Total Time : 25 min
Yield: 4 servings

Ingredients
For marinating the beef:
1 pound beef flank steak thinly sliced (between ⅛ and ¼ inch thick)
3 tablespoons water
1 tablespoon Shaoxing rice wine
½ teaspoon kosher salt (a little less if using fine salt)
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon oil any neutral oil will do

For the stir fry sauce:
½ cup soy sauce light sodium*
½ cup water
3 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon toasted sesame oil

For the rest of the dish:
1 pound broccoli cut into florets
1 tablespoon garlic minced (about 2 cloves)
1 tablespoon ginger peeled and minced (about an inch knob)
Oil as needed for cooking
Toasted sesame seed (optional for garnish)

Instructions

1. Marinate the beef:
1. In a mixing bowl, combine the sliced flank steak, water, shaoxing rice wine, salt and baking soda. Mix well until the beef has absorbed most of the liquids.
2. Next, add the cornstarch and mix until the beef is well coated. Finish the marinade by adding oil. Mix until evenly combined. Set the beef aside to marinate for about 10 to 15 minutes as you prepare the rest of the ingredients. You can also let the beef marinate overnight.
2. Prepare the sauce:
1. In a bowl, add all the ingredients for the sauce (soy sauce, water, sugar, cornstarch, and sesame oil). Mix until no more cornstarch clumps are visible. Set aside until needed.
3. Make the beef and broccoli:
1. While the beef is marinating, bring a medium pot of water to a boil. Add the broccoli florets and boil them for 30 seconds to 3 minutes, depending on your preferred tenderness. The cook time will also depend on how big the broccoli florets are. Once cooked, drain the broccoli and set aside.
2. In a wok or sauté pan over medium high heat, add enough oil to coat the bottom. Once the oil is hot, add the marinated beef and cook until the beef is just cooked. Cook in small batches if necessary and make sure to separate the beef so that each piece is evenly cooked. Remove from the wok/pan and set aside.
3. Remove excess oil and keep about 2 tablespoons of oil in the pan. Reduce the heat to medium. Add the minced garlic and ginger and sauté until fragrant, about 15 seconds.
4. Give the prepared stir fry sauce a good stir and add it to the sauteed garlic and ginger. Bring the sauce to a simmer while stirring frequently. Once the sauce has thickened and looks glossy, add the beef and the broccoli. Stir and toss everything together until the beef and the broccoli are well coated in sauce.
5. Transfer the beef and broccoli onto a serving plate and garnish with sesame seeds if you wish. Enjoy it while it's hot!

Taco Bell Chalupa

Ingredients

Queso Sauce

30g unsalted butter 

half yellow onion (finely diced)

1 poblano pepper (seeded & finely chopped)

3 cloves garlic (finely chopped)

Salt & pepper to taste

1 Tbsp AP flour

360ml whole milk

150g grated American cheese

225g cheddar cheese (grated)

Seasoned Beef

560g minced beef

110g minced smoky bacon

35g tomato paste

1.5 tsp cumin powder

1/2 tsp onion powder

1 tsp mushroom soup base powder

2 tsp smoked paprika

Black pepper & salt to taste

1 cup water 

Chalupa

375g AP flour

1 tsp salt

1 Tbsp castor sugar

2 1/2 tsp baking powder

1/240ml cup milk

2 Tbsp vegetable oil

Vegetable oil for frying

Toppings

1/2 Ice berg lettuce (shreaded)

1/2 jicama (shreaded)

3 Tbsp fresh cilantro (finely chopped)

200g monterey cheese (grated)

200g cheddar cheese (grated)

1 tomato (diced)

salt & pepper

Olive oil

Full fat sour cream

Method:

1. To make queso sauce, 
1. melt butter & fry onion, garlic & pepper for 3-5 mins to sweat. 
2. Then add flour, cook & stir for 1 minute, then add milk & stir until mix thickens.
3. Turn off the heat & mix in cheeses until melted.
4. Cover & leave on low flame to keep warm.
2. To make the minced beef,
1. dry fry the beef & bacon over high heat until brown & slightly crispy. 
2. Then reduce heat to medium & add tomato paste & saute for 1 min.
3. Add cumin powder, onion powder, mushroom powder, smoked paprika, salt & pepper & cook for 1 min before adding water & bringing to boil.
4. Reduce to simmer & stir until almost no liquid remains (10-15 mins).
5. Turn off heat & stir in raw minced garlic.
3. To make toppings,
1. mix together lettuce, jicama & cilantro.
2. mix together cheeses.
3. mix together tomato, salt, pepper & olive oil.
4. To make chalupa,
1. Mix flour, salt, sugar, baking powder together & add milk & vegetable oil & mix until rough dough forms. Knead for 2-4 mins until smooth. Cover & rest for 15 mins.
2. Heat frying oil to 180°C.
3. Divide dough into 8 pieces (67g each) & roll pieces into balls. Flatten with rolling pin into 6" discs. Poke holes throughout disc with a fork.
4. Gently fry dough for 15 secs, then remove & gently press dough into taco shape with thongs. Then continue to fry for 30 secs, using thongs to hold the taco shape. Then continue frying until golden brown (1-2 mins). 
5. Turn onto wire rack & season with salt to taste.

Recipe & video by Joshua Weissman

Beef Chalupa

Ingredients

Meat filling:
500g ground beef
1 small onion chopped
¼ cup all purpose flour
2 tsp chili powder
1 tsp salt
½ tsp pepper
½ tsp paprika
½ tsp cumin
¼ tsp garlic powder
1 Tbsp vegetable oil

Chalupas:
2 ½ cups flour
1 Tbsp baking powder
½ tsp salt
1 Tbsp vegetable oil plus more for frying
1 cup milk

Optional toppings or fillings:
sour cream
shredded cheddar cheese
shredded lettuce
diced tomatoes
salsa
refried beans
olive
guacamole
pico de gallo
cilantro
hot sauce

Instructions
Make the filling

1. In a large mixing bowl, combine ground beef with onion, flour, chili powder, salt, pepper, paprika, cumin, and garlic.
2. Heat oil in a large skillet or dutch oven to medium-high heat. Add in the beef mixture. Cook beef mixture, stirring and breaking up chunks often. Cook until no pink is visible. Cover the pan, turn off the heat but keep this warm for later.

Make the dough

1. Whisk together the dry ingredients: 2 cups of flour, baking powder, and salt.
2. Mix the oil into the flour mixture.
3. Gradually stir in 1 cup of milk. Mix in the other ½ cup flour. Knead this soft dough with your hands. If the mixture is too dry, add milk a little at a time. If the dough is too wet, add flour a little at a time. Do not over knead the dough as this will make it tough.

Shape the dough

1. Flour hands and shape dough into a long cylinder. Cut it into 8 equal parts. On a floured surface, shape each of the 8 pieces into a round circle, about 6 inches across. (I found it easiest to use a rolling pin to achieve this. Use a fork to poke a few holes in each of the disks.

Cook the chalupas

1. Place oil (enough to be 1-2 inches deep) in a large skillet. Heat to medium heat.
2. Gently place one disk at a time into the hot oil. As you deep fry, the disk will start to puff up and rise to the top, use tongs to flip it over. Once you’ve flipped it, use the tongs to pull one side of the disk up over the other side. We are folding it into a shell shape.
3. Allow this to cook until the bottom is lightly golden, then flip and allow the other side to become golden brown as well.
4. As each shell is cooked, remove to a plate lined with paper towel to remove excess oil.

Now it’s time to build chalupas! Fill the shells with the meat mixture and desired taco fixings.

Roti Naik

Ingredients (2 loaves)

500g bread flour
150g castor sugar
11g dried yeast
20g milk powder

1/2 tsp salt
50g evaporated milk

150g water

1 egg (large)

75g butter

10g bread softener

a little yellow food colouring

Method:

1. Mix first 5 dry ingredients together well.
2. Combine milk, water & egg & slowly add to flour in the mixer for about 3 mins until well combined.
3. Then add butter together with bread softener & continue kneading in mixer for about 7 to 10 mins. Towards the end, add food colouring & continue kneading until well combined.
4. Turn out dough on floured surface & do quick knead to form a ball & put into covered bowl to rest for 1 hour.
5. Turn out risen dough & divide into 18 balls (64g each) & place balls into 2 pre-greased baking tins.
6. Cover & let rest for 1 hour.
7. Pre-heat oven to 165°C.
8. Then bake in oven for 25-30min.
9. After removing from oven, ease out of baking tin to cool.

Parkin (BBC Good Food)

Ingredients

200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g treacle
85g light soft brown sugar
100g medium oatmeal
250g self-raising flour
1 tbsp ground ginger

Method

1. Heat the oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
2. Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
3. Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. 
4. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.

Recipe from BBC Good Food

Basic almond nougat

20 min prep

30 min cook

Ingredients
4 sheets (about 15.5 x 23.5cm each) edible ricepaper
200g blanched almonds
560g (2 1/2 cups) sugar
80ml (1/3 cup) water
500g glucose syrup (Colonial Farms brand)
2 egg whites, at room temperature
1 tsp vanilla essence

Directions

1. Preheat oven to 170°C. Line an 18 x 28cm slab pan with baking paper, allowing it to overhang the sides. Place 2 sheets of the rice paper in the base of the lined pan & reserve balance 2 sheets for the top of the nougat. 
2. Toast the almonds in preheated oven for 7-10 minutes or until light golden. Set aside for 5 minutes to cool slightly. Chop and set aside.
3. Place the sugar and water in a medium saucepan. Use a wet spoon to spoon the glucose syrup into the pan. (To soften glucose in the microwave, see microwave tip.) The glucose prevents crystallisation and helps to ensure the nougat has the correct texture. 
4. Place the pan over medium-low heat. Stir with a wooden spoon, brushing down the sides of the pan occasionally with a pastry brush dipped in warm water, until the sugar dissolves (this will take about 10 minutes). 
5. Fill the sink with 10cm of cold water. 
6. Place the egg whites in a large, clean, dry heatproof bowl. 
7. Place a sugar (candy) thermometer in the pan. Increase heat to high and bring to the boil. Reduce heat to medium-high and boil, uncovered, without stirring. When the syrup reaches about 120°C, use the whisk attachment on an electric stand beater to whisk the egg whites until firm peaks form. It is important to use a stand mixer because, unlike a hand-held electric beater, it has a motor powerful enough to beat the nougat mixture.
8. When the sugar syrup reaches 140°C, immediately remove the pan from heat and place the base of the pan in the sink of cold water for 5 seconds, or until the bubbles subside. This stops the syrup temperature increasing (the temperature of the syrup determines the texture of the nougat. When the syrup is cooked to 140°C, a chewy nougat results; if the syrup is cooked to 150°C, a harder nougat results). 
9. With the beater on medium speed, slowly pour hot syrup into the egg whites in a thin, steady stream. Don't pour the syrup down side of the bowl or onto the whisk as it may set before being incorporated into egg whites.
10. Once all the syrup is incorporated, whisk for a further 3 minutes or until the mixture is thick and glossy. 
11. Use a wooden spoon to mix the almonds and vanilla essence into egg white mixture until well combined. It is important to work quickly or the nougat will begin to set. Also make sure the nuts and vanilla essence are at room temperature - if they are cold, the mixture will set too rapidly, making it difficult to transfer to the pan.
12. Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl. Use the spatula or the back of a spoon dipped in hot water to spread the nougat evenly into the pan and smooth the surface. Place the remaining rice paper or piece of greased foil over the top of the nougat and press down gently. Set aside in a cool, dry place for 6 hours or until set.
13. Lift the nougat from the pan and place on a cutting board. Remove baking paper or foil (if using rice paper, don't remove it, as it is edible). Use a serrated knife in a sawing motion to cut the nougat crossways into 3cm-wide pieces and then cut each piece into about 4cm lengths. 
14. Place nougat in a clean, dry airtight container, separating layers with non-stick baking paper. Keep in a cool, dry place for 1-2 weeks or in the fridge for up to 3 weeks. If storing nougat in the fridge, bring to room temperature before serving.

Almond Nougat

Ingredients

200 g Almonds 

125 g sugar 

125 g honey 

1 egg white

Instructions

1. Boil almonds for 3 mins. Drain & remove the skins.
2. Roast the almonds for 10-15 mins at 170°C.
3. Whisk the egg white until thick consistency.
4. Add the sugar & honey to a pan over low heat, whilst mixing constantly until sugar is dissolved.
5. Remove the sugar mix from heat & add the egg white into the pan slowly.
6. Whisk the mixture over low heat until well incorporated.
7. Remove from heat & add warm almonds to the mixture & mix well.
8. Pour in moulds & allow to cool, then refrigerate for 12 hours.
9. Cut into squares & store in air tight container.

Recipe from Vargasavour Recipes

Parkin (Ginger Cake)

Ingredients 

1½ cups steel cut oats (pulsed in food processor) 

¾ cup all purpose/plain flour 

1½ tsp baking powder 

2 tsp ginger powder 

1 tsp all spice 

¼ tsp nutmeg 

¼ tsp salt 

¼ cup golden syrup or corn syrup 

⅔ cup black treacle or molasses 

¾ cup brown sugar 

½ cup butter 

¼ cup crystallized ginger, finely chopped 

1 egg, lightly beaten 

2 Tbsp milk 

Directions: 

1. Preheat oven to 300°F (150°C). Grease an 8” x 8” baking tin. 
2. Measure out the steel cut oats and put through a food processor to break down. The oats should not be a flour and some chunks should remain. 
3. Add all the dry ingredients into a large mixing bowl and combine: flour, oats, ginger, nutmeg, all spice, salt, and baking powder. 
4. In a small saucepan add in butter, brown sugar, black treacle/molasses, golden syrup/corn syrup. Stir until the butter and sugar have melted, making sure not to boil. Then remove from the heat and allow to cool for 5 minutes. 
5. Pour the warm sugar mixture into the dry ingredients, and stir until combined. Then stir in the crystallized ginger pieces, the egg, and milk. 
6. Pour the batter into the baking tin and bake in the oven for approximately 1 hour and 15 minutes. Use a toothpick to check if it is fully baked - it is ready if it comes out clean. Allow the Parkin to cool in the baking tin for a few minutes. 
7. Then turn it face down onto a cutting board, slide the baking tin out, and remove the parchment paper. 
8. Allow the parkin to cool for 10-15 minutes before cutting into equal sized squares. Store in an airtight container and ALLOW IT TO REST FOR 2-3 DAYS. It takes this time for the flavor and sticky texture to fully develop...it WILL be worth the wait so be patient!

Recipe from Susu's Cookbook

Shortbread

Prep 15 mins

Bake 35 mins
Total 50 mins
Yield 2 dozen shortbread wedges

Ingredients
16 Tbsp (227g) salted butter, at cool room temperature*
1 cup (113g) confectioners' sugar
2 tsp Vanilla Extract
1/4 tsp almond extract, optional, or the flavor of your choice
2 cups (240g) All-Purpose Flour

Instructions

1. Preheat the oven to 150°C. Lightly grease two 9" round or 8" square cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment and grease the parchment.
2. In a medium-sized bowl, beat together the butter, sugar, and extracts, then beat in the flour. The mixture may seem a little dry at first; keep beating until a stiff dough forms. If necessary, dribble in up to 1 tablespoon of water to bring the dough together. 
3. Divide the dough in half (if you have a scale, each half will weigh about 300g), and press each half into one of the prepared pans, smoothing the surface with your fingers or a mini rolling pin. If you're having trouble pressing the shortbread flat in the pan because it's sticking to your fingers, cover it with a piece of plastic wrap and push on the wrap. Remove the wrap before baking.
4. Use a fork to prick (dock) the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, or create a pretty design.
5. Bake the shortbread until it's a light golden brown across the top surface and a deeper golden brown around the edges, about 35 minutes.
6. Remove the shortbread from the oven and turn it out of the pans and onto a clean work surface.
7. Immediately cut the shortbread, while it's warm; if you wait until it's cool, it won't cut easily. Using a pizza wheel or sharp knife, cut each round into 12 wedges. If you've baked squares, cut each square into four smaller squares, then cut each of those into thirds to make a total of 24 strips (12 per pan). Transfer the shortbread wedges or strips to a rack to cool.
8. Serve as is, or garnish as desired (see "tips," below).
9. Store shortbread, well wrapped, for up to a week; freeze for longer storage. The flavor improves as the shortbread ages.

Tips from our Bakers

1. In this case salted butter is preferred because, with no liquid in the recipe, it's impossible for added salt to disperse itself fully through the shortbread dough; you end up with unpleasantly gritty bits of salt in each bite.
2. Vary the flavor of your shortbread with the following simple additions.

• For ginger shortbread: Add 1/3 cup finely diced crystallized ginger and 1 teaspoon ginger.
• For butter-pecan shortbread: Add 1/8 teaspoon butter-rum flavor and 1 cup finely diced toasted pecans.
• For chai-spiced shortbread: Add 1 teaspoon cinnamon, 1/4 teaspoon cardamom, and 1/8 teaspoon cloves.

1. Want to garnish your plain shortbread? Drizzle the baked wedges or strips with melted caramel, or spread them with melted chocolate and sprinkle with nuts. Or set aside two cookies and spread the remainder with a thick layer of jam or preserves; crumble the reserved cookies and sprinkle the crumbs lightly over the jam-topped cookies.
2. Want to make shortbread drop cookies? Drop the dough by teaspoonfuls onto a lightly greased or parchment-lined baking sheet. Flatten each ball of dough to about 3/8" thick; use the bottom of a drinking glass, the tines of a fork, a cookie stamp, or whatever implement you think will make a pretty pattern. Bake the cookies for about 25 minutes in a preheated 300°F oven, until they're set but not really beginning to brown. Remove them from the oven, and cool on the pans or on a rack. Yield: about 4 dozen small (1 3/8") cookies.

Recipe from King Arthur Baking Company