ALLANBAKES REALLY GOOD

ALLAN ALBERT TEOH

The publisher wishes to thank Pek Kio Community Centre for the use of their culinary studio

for the photography session.

Contents
Editor: Lo Yi Min

Designer: Bernard Go Kwang Meng

Photographer: Liu Hongde, Hongde Photography

© 2018 Marshall Cavendish International (Asia) Private Limited Introduction 5 Lemongrass Orange Cookies 36

Acknowledgements 7 Wolfberry Oat Cookies 38

Published By Marshall Cavendish Cuisine

An imprint of Marshall Cavendish International

Dried Papaya and Pumpkin Seed Cookies 8 Pistachio Meringue Cookies 40

Salted Egg Yolk Cornflake Cookies 10 Sugee Cookies 42

Gula Melaka Coconut Cookies 12 Three-in-One Cookies 44

All rights reserved

Rose Cookies 14 Yin and Yang Chocolate Chip Cookies 46

No part of this publication may be reproduced, stored in a retrieval system or transmitted, Chicken Floss Cookies 16 Orange Macarons with Chocolate Sour
in any form or by any means, electronic, mechanical, photocopying, recording or otherwise,
Cream Ganache 48
without the prior permission of the copyright owner. Requests for permission should be
Laksa Cookies 18

addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, Frosted Chewy Orange, Date and
Red Curry Cookies 22
1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 Oat Cookies 52
E-mail: [email protected] Sea Salt Chocolate Chip Cookies 24
Website: www.marshallcavendish.com/genref Eggless Peanut Cookies 54
Cornflake and Raisin Cookies 26
Eggless Almond Cookies 56
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used
Red Velvet White Chocolate Chip
their best efforts in preparing this book. The Publisher makes no representation or warranties
Eggless Longan Cookies 58
with respect to the contents of this book and is not responsible for the outcome of any recipe Cookies 28

in this book. While the Publisher has reviewed each recipe carefully, the reader may not Eggless Pu’er Tea Cookies 60
Double Cheese Salted Egg Yolk Cookies 30
always achieve the results desired due to variations in ingredients, cooking temperatures and

individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or Basic Techniques 62
Osmanthus Rose Cookies 32
any other commercial damage, including but not limited to special, incidental, consequential,
Weights and Measures 63
or other damages. Hearty Butter Cookies 34

About the Author 64

Other Marshall Cavendish Offices:

Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001,

USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr,

Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall

Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park,

Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.

Marshall Cavendish is a registered trademark of Times Publishing Limited

National Library Board, Singapore Cataloguing-in-Publication Data

Name(s): Teoh, Allan Albert.

Title: No-nonsense cookies / Allan Albert Teoh.

Description: Singapore : Marshall Cavendish Cuisine, [2018] |

Series: AllanBakes really good no-nonsense.

Identifier(s): OCN 1043347985 | e-ISBN: 978 981 4828 94 9

Subject(s): LCSH: Cookies. | LCGFT: Cookbooks.

Classification: DDC 641.8654--dc23

Printed in Singapore
 Introduction

To say the least, my love for cookie making did not get an early start.

I believe my passion for baking cookies began while I was running my

café business in the late ’90s.

Although the thought of baking cookies was daunting at first, once

I worked through the process and understood the techniques, knowing

what to do became second nature. I believe that many people do not

like baking cookies because they think that what they’re attempting

will not turn out right. To them I say, do not be intimidated by how

daunting it seems. If Allan can bake cookies, so can you.

In this book, I share my love for the variety of ways that cookies

can be made. It features 25 recipes for no-frills cookies that taste

decadent. You don’t have to have innate talent or fancy equipment

to do so.

I sincerely hope that you will be able to take what I am sharing

and make it your own, such that someday it will find a place in your

collection of heirloom cookie recipes.

So, what are you waiting for? Let’s start baking cookies!

Allan Albert Teoh

 Acknowledgements

This book has been such a pleasure to work on and it couldn’t have been done

without the team at Marshall Cavendish. Lydia Leong is the best publishing

manager any author could ask for. Lo Yi Min has been an insightful editor.

Bernard Go, the designer, worked tirelessly to make this book look wonderful.

Liu Hongde made my no-nonsense cookies look glamorous and

drool-worthy in his photos.

I am eternally grateful for the constant support of my nephews and nieces

(all nine of you from the Chia, Chua and Teo families — you know who you

are). They are the ones who tasted my creations with patience and gave their

honest feedback. A massive thank you to my siblings, especially my sisters for

their constant support and inspiring words, as well as my brothers- and sisters-

in-law.

I must also thank my extended family, especially my god-daughters

Praveena and Karlpana, for being there when I needed them.

Thanks to Gladys Cheong and her family for their ceaseless support

and love.

I am extremely blessed to have Mr Eric Lim, BBM, Pek Kio CCMC

Chairman; Ms Cynthia Goh and Ms Jennifer Ang for their friendship and

encouragement. It means a lot to me.

Lastly and most of all, I want to thank all my cookie baking buddies and

fans. All of them made this book possible through their love of home-made

cookies. They are the ones who motivate me to make this book a reality.

Thank you!
8

Dried Papaya and Pumpkin Seed Cookies

This cookie is like a tuile.

It is so thin and crispy that none can resist.

Makes about 80 cookies

INGREDIENTS METHOD
75 g ground almonds 1. Preheat oven to 150°C. Line and grease baking trays.

1
/4 tsp ground cinnamon 2. Mix ground almonds and cinnamon in a mixing bowl.

Set aside.
1 medium egg white

3. Using an electric mixer with a whisk attachment, whisk

80 g unsalted butter, at room
egg white at medium-high speed until semi-stiff. Set aside.
temperature

4. In another clean bowl, whisk butter and sugar until fluffy.

100 g castor sugar
Add whisked egg white, followed by almond mixture and
1 medium egg yolk then egg yolk. Add lemon zest and maple syrup. Mix to

3 incorporate all the ingredients.

/4 tsp grated lemon zest

3 5. Using a tablespoon, scoop dough into balls and arrange

/4 Tbsp maple syrup
slightly apart on prepared baking trays. Flatten balls slightly
30 g dried papaya, diced
with the back of a spoon. Sprinkle with dried papaya and

30 g pumpkin seeds pumpkin seeds.

6. Bake for 10–15 minutes or until cookies are golden brown.

7. Leave cookies on tray for about 5 minutes before removing

to a wire rack to cool completely. Store in an airtight

container for up to 1 week.

10

Salted Egg Yolk Cornflake Cookies

Do not let this cookie stand for too long at room temperature as it will lose its crispiness.

Once it has cooled completely, store in an airtight container immediately.

Makes about 60 cookies

INGREDIENTS METHOD
80 g unsalted butter 1. Preheat oven to 150°C. Prepare baking trays and some small

paper baking cups.

100 g honey

2. In a saucepan over medium heat, melt butter and honey.

5 sprigs curry leaves, washed, dried
Add curry leaves and fry for 2–3 minutes until leaves are
and cut
slightly crispy. Add salted egg yolk powder and stir well.
30 g salted egg yolk powder
3. Add chillies and chicken seasoning powder. Continue frying
10 small red chillies, diced
the mixture until aromatic.

1
/2 tsp chicken seasoning powder 4. Add cornflakes and stir gently to combine. Remove mixture

180 g cornflakes from heat.

5. Scoop a teaspoonful of mixture into each baking cup and

arrange cups on prepared baking trays.

6. Bake for 10–15 minutes or until cookies are golden.

7. Leave cookies to cool completely on a wire rack. Store in an

airtight container for up to 2 weeks.

12

Gula Melaka Coconut Cookies

Palm sugar, or gula melaka, is the sap from a budding flower of a date or sago palm. It is said to contain vitamins

and have a low glycemic index. It is reputed to be better for diabetics compared to cane sugar or honey.

Makes about 65 cookies

INGREDIENTS METHOD
60 g dessicated coconut + more for 1. Preheat oven to 160°C. Line and grease baking trays.

coating
2. Spread 60 g dessicated coconut on an ungreased baking tray

225 g plain (all-purpose) flour and toast in the oven for 5–10 minutes until lightly golden. If

necessary, stir coconut midway to ensure an even colour. Leave

50 g potato starch
dessicated coconut to cool and the oven heated.
1 tsp double-acting baking powder
3. Sift flour, potato starch, baking powder, bicarbonate of soda
1
/4 tsp bicarbonate of soda
and salt together 3 times. Set aside.

1
/4 tsp salt 4. Using an electric mixer with a paddle attachment, beat butter

120 g unsalted butter, at room and palm sugar at medium-high speed for 5–6 minutes.

temperature 5. Add coconut oil and beat for 1 minute. Add egg yolk and beat

until incorporated.
200 g palm sugar (gula melaka), grated

1 6. Add toasted dessicated coconut and coconut cream. Mix well.

1 /2 Tbsp coconut oil
Add flour mixture and mix to form a dough. Do not overbeat.
1 medium egg yolk
7. Spread the remaining dessicated coconut on a tray. Using lightly
2 Tbsp coconut cream
floured hands, roll dough into balls, each about 15 g. Coat balls

with dessicated coconut and arrange on prepared baking trays.

8. Bake for 35–40 minutes.

9. Leave cookies to cool completely on a wire rack. Store in an

airtight container for up to 1 week.

14

Rose Cookies
Edible rose petals are rich in vitamins and they also act as antioxidants.

The use of rose petals have also been known to relieve stress.

Makes about 90 cookies

INGREDIENTS METHOD
180 g Hong Kong flour 1. Preheat oven to 170°C. Line and grease baking trays.

1 tsp double-acting baking powder 2. Sift flour, baking powder and salt together 3 times.

Add ground almonds and mix well. Set aside.

1
/2 tsp salt
3. Using a food processor, blend rose petals and rose water
3 Tbsp ground almonds
into a paste. Set aside.

4 tsp dried rose petals

4. Using an electric mixer with a paddle attachment, beat

2 tsp rose water butter, shortening and sugar at medium-high speed for

4–5 minutes or until creamy.

160 g unsalted butter, at room

temperature 5. Beat in egg yolk, rose paste and rose essence. Add flour

mixture and mix to incorporate. Do not overbeat.

50 g vegetable shortening

6. Refrigerate for 20–25 minutes.

120 g golden castor sugar

7. On a lightly floured work surface, roll out dough

1 medium egg yolk
into a 3- to 4-mm thick sheet. Cut out circles using
1 tsp rose essence
a 2.5-cm round cutter. Arrange slightly apart on

prepared baking trays.

8. Bake for 20–25 minutes or until cookies are

lightly golden.

9. Leave cookies on tray for about 15 minutes before

removing to a wire rack to cool completely. Store in an

airtight container for up to 3 weeks.

16

Chicken Floss Cookies

This is a crispy cookie that not only tastes good but is also easy to bake.

This is a good recipe for young children to try their hand at baking.

Makes about 26 cookies

INGREDIENTS METHOD
125 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays. Prepare

a wooden cookie mould if using.

25 g cornflour

2. Sift plain flour, cornflour, salt, baking powder and

1
/4 tsp salt
bicarbonate of soda together 3 times. Set aside.
1
/4 tsp double-acting baking powder
3. Sift icing sugar once. Using an electric mixer with a paddle
1
/4 tsp bicarbonate of soda attachment, beat butter and icing sugar at medium-high

speed for 3 minutes until well combined.

35 g icing sugar

4. Add flour mixture and chicken floss. Mix well. Add white
100 g unsalted butter, at room
pepper, chicken seasoning powder and milk and mix to form
temperature
a pliable dough.
70 g chicken floss
5. On a lightly floured work surface, roll dough into balls, each
1
/4 tsp ground white pepper
about 15–20 g. Push dough into prepared cookie mould
1
/2 tsp chicken seasoning powder dusted with flour and cut away any excess. Lightly tap the

mould on a hard surface to allow the shaped dough to fall

1 Tbsp milk
out. If using a cookie cutter instead, roll out dough into
1 Tbsp black sesame seeds
desired thickness and cut shapes from it with cookie cutter.

6. Arrange shaped dough slightly apart on prepared baking

trays. Sprinkle with black sesame seeds.

7. Bake for 15–20 minutes or until cookies are firm.

8. Leave cookies on tray for about 10 minutes before removing

to a wire rack to cool completely. Store in an airtight

container for up to 3 weeks.

18

METHOD
Laksa Cookies 1. Prepare laksa rempah. Using a food processor, pulse

dried shrimps until crumbly. Remove from food processor

The spiciness of the cookie depends on the quantity of laksa rempah one
and set aside.
puts into it. To obtain a crispier cookie, roll out the dough more thinly.

Makes about 36 cookies 2. Using the food processor, blend shallots, garlic, candlenuts,

galangal, lemongrass, chillies and shrimp paste. Set aside.

3. Heat sufficient vegetable oil in a frying pan and fry shrimps

until fragrant. Remove shrimps. Using the same pan, add mor

oil and fry the blended paste over low heat for about 15 minu

until fragrant.
INGREDIENTS

4. Add ground turmeric and ginger to the pan and fry for anothe
Laksa rempah Cookie 5 minutes. Add dried shrimps and fry for another 3 minutes.
120 g dried shrimps, soaked in warm 230 g Hong Kong flour
5. Add coconut milk and cook for another few minutes. At this
water and drained 1
/4 tsp double-acting baking powder stage, you can add more coconut milk if the rempah sticks to
150 g shallots, peeled and diced 1 the bottom of the pan. Make sure that the rempah does not
/4 tsp bicarbonate of soda

25 g garlic, peeled burn. Once the mixture is slightly dry, remove from heat and
50 g icing sugar
leave to cool completely before using.
50 g candlenuts
80 g unsalted butter, at room temperature
6. Preheat oven to 170°C. Line and grease baking trays.
40 g galangal (lengkuas) 1
/4 tsp salt
7. Sift flour, baking powder and bicarbonate of soda together
40 g lemongrass 1
1 /2 Tbsp peanut oil 3 times. Set aside.

24 fresh red chillies, seeds removed

45 ml coconut milk 8. Sift icing sugar once. Using an electric mixer with a paddle

25 g shrimp paste (belacan), toasted attachment, beat butter, icing sugar and salt at medium-high
100 g laksa rempah
and crumbled speed for 5 minutes or until creamy.
12 laksa leaves, shredded + more for garnishing
Vegetable oil, as needed 9. Add peanut oil, coconut milk, laksa rempah and laksa leaves.
Fried dried shrimps, as desired
Mix to incorporate.
2 tsp ground turmeric

1 tsp ground ginger Egg wash 10. Add flour mixture gradually and mix to form a pliable dough.

If the dough is too soft, wrap with cling film and refrigerate fo
1 1 medium egg, beaten and strained
1 /2 Tbsp coconut milk + more as
about 30 minutes or until it is easy to handle.
needed
11. On a lightly floured work surface, roll out dough into desired

thickness. Cut out squares using a square cookie cutter and

arrange slightly apart on prepared baking trays.

12. Brush twice with egg wash. Garnish each cookie with a fried

dried shrimp and a sprinkle of shredded laksa leaves.

13. Bake for 20–25 minutes or until cookies are golden brown.

14. Leave cookies to cool completely on a wire rack. Store in an

airtight container for up to 2 weeks.

22

Red Curry Cookies

This savoury cookie is mildly spicy and will make your taste buds tingle.

It makes a perfect snack to have while watching TV.

Makes about 80 cookies

INGREDIENTS METHOD
300 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays.

1 tsp double-acting baking powder 2. Sift flour, baking powder, bicarbonate of soda, salt and

chilli powder together 3 times. Set aside.

1
/2 tsp bicarbonate of soda
3. Sift icing sugar once. Using an electric mixer with a whisk
1
/2 tsp salt
attachment, whisk canola oil and icing sugar together at

1 Tbsp chilli powder medium-high speed until well blended.

50 g icing sugar 4. Add coconut milk and curry paste. Mix well. Add egg yolks one

at a time and beat well after each addition. Add flour mixture
130 ml canola oil
and mix to incorporate. Do not overbeat.
60 ml coconut milk
5. When the dough starts to form, use your hands to bring it
80 g Thai red curry paste
together. Wrap dough with cling film and refrigerate for about

2 medium egg yolks 15 minutes or until it is easy to handle.

Chilli flakes or sliced red chillies, as 6. On a lightly floured work surface, roll out dough into a

desired 3- to 4-mm thick sheet. Cut out shapes using a cookie cutter

and arrange on prepared baking trays. Brush with egg wash and

Egg wash sprinkle with chilli flakes or sliced red chillies.

1 medium egg, beaten and strained

7. Bake for 25–30 minutes.

8. Leave cookies to cool completely on a wire rack. Store in an

airtight container for up to 2 weeks.

24

Sea Salt Chocolate Chip Cookies

This cookie dough can be formed into logs and frozen before slicing into rounds and

baking immediately. For crispier cookies, bake for another 3–5 minutes.

Makes about 10 big cookies

INGREDIENTS METHOD
125 g unsalted butter 1. Preheat oven to 160°C. Line and grease baking trays.

125 g bread flour 2. In a saucepan over medium heat, melt butter and let it cook

for 3–5 minutes or until it browns. Remove from heat, let

2 Tbsp cake flour
it cool and refrigerate for about 45 minutes or until it is

1 Tbsp unsweetened cocoa powder slightly solidified but still soft.

1
/2 tsp baking powder 3. Sift bread flour, cake flour, cocoa powder and baking

powder together 3 times. Set aside.

40 g castor sugar

4. Using an electric mixer with a paddle attachment, beat

75 g brown sugar
browned butter with castor sugar and brown sugar at
1 medium egg
medium speed for 6 minutes or until light and fluffy.

1 tsp vanilla extract

5. Add egg and vanilla extract. Mix well.

1 tsp sea salt + more for sprinkling

6. Reduce mixer speed to low and add flour mixture and

200 g chocolate chips sea salt. Mix to combine. Do not over mix. Add chocolate

chips and stir to incorporate.

7. Wrap dough with cling film and refrigerate for about

30 minutes.

8. Using a large ice-cream scoop, scoop dough into balls, each

about 11/2 Tbsp, and arrange slightly apart on prepared

baking trays. Do not crowd trays as the cookie will spread

as it bakes.

9. Bake for 15–20 minutes or until cookies are firm but still

gooey and soft inside.

10. Remove cookies from oven and sprinkle immediately with

more sea salt.

11. Leave cookies on tray for about 10 minutes before removing

to a wire rack to cool completely. Store in an airtight

container for up to 10 days.

26

Cornflake and Raisin Cookies

This cookie is what I call a “breakfast snack”. The cornflakes give it

a crunch while the raisins make it a little chewy.

Makes about 40 cookies

INGREDIENTS METHOD
180 g plain (all-purpose) flour 1. Preheat oven to 180°C. Line baking trays with siliconised

parchment paper.
1
1 /2 tsp double-acting baking powder
2. Sift flour and baking powder together 3 times. Set aside.
125 g unsalted butter, at room

temperature 3. Using an electric mixer with a paddle attachment, beat

butter and sugar at medium speed for about 6 minutes or

100 g raw sugar
until light and creamy.

1 medium egg yolk

4. Add egg yolk, orange zest, rose water and vanilla extract.

1 tsp grated orange zest Mix well to incorporate.

1 tsp rose water 5. Reduce mixer speed to low and add flour mixture gradually.

Do not over mix.

1 tsp vanilla extract

6. Stir in golden raisins.

115 g golden raisins

7. Roll dough into balls, each about 10–15 g, and coat with
Cornflakes, as needed for coating
cornflakes. Arrange on prepared baking trays.

8. Bake for 20 minutes or until cookies are golden brown.

9. Leave cookies to cool completely on a wire rack. Store in an

airtight container for up to 3 weeks.

NOTE
For this recipe, use only

golden raisins as they are jucier

and more plump compared

to dark raisins.
28

Red Velvet White Chocolate Chip Cookies

This cookie is a favourite among young children because of the sweet white chocolate

and its colour. It has a crusty exterior but is chewy on the inside.

Makes about 70 cookies

INGREDIENTS METHOD
280 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays.

1
/2 tsp salt 2. Sift flour, salt, bicarbonate of soda, cocoa powder and red

food powder together 3 times. Set aside.

1
/2 tsp bicarbonate of soda
3. Using an electric mixer with a paddle attachment, beat
1 tsp unsweetened cocoa powder
butter, shortening, 125 g castor sugar and brown sugar at

2 tsp red food powder medium-high speed for about 6 minutes or until light

and fluffy.
120 g unsalted butter, at room

temperature 4. Add egg and egg yolk one at a time and mix well after

each addition.
60 g vegetable shortening

5. Add vanilla extract, vinegar and red food colouring.

125 g + 100 g castor sugar
Mix to incorporate.
125 g brown sugar
6. Reduce mixer speed to low and add flour mixture gradually.
1 large egg
Do not over mix.

1 large egg yolk

7. Add white chocolate chips and mix until just combined.

1 tsp vanilla extract

8. Wrap dough with cling film and refrigerate for about 1 hour.

1 tsp distilled white vinegar

9. Roll dough into balls, each about 10–15 g, and dip in the

1 tsp red food colouring remaining 100 g castor sugar. Using a sieve, sprinkle

balls with icing sugar. Arrange slightly apart on prepared

250 g white chocolate chips
baking trays.

90 g icing sugar, for sprinkling

10. Bake for 10–15 minutes. Leave cookies on tray for about

5 minutes before removing to a wire rack to cool completely.

Store in an airtight container for up to 10 days.

30

Double Cheese Salted Egg Yolk Cookies

Salted egg yolk has become a popular flavour, while cheese has always been a crowd favourite. This cookie combines

the two perfectly. Fresh salted egg yolks must be used, otherwise the cookie will not be aromatic.

Makes about 80 cookies

INGREDIENTS METHOD
2 salted egg yolks 1. Preheat oven to 180°C. Line and grease baking trays.

250 g self-raising flour 2. In a saucepan with a steamer basket insert, bring water to a

boil over medium-high heat. Steam salted egg yolks in a bowl

1
/2 tsp double-acting baking powder
for 15–20 minutes. Let egg yolks cool before grating them.

90 g icing sugar Set aside.

120 g unsalted butter, at room 3. Sift flour and baking powder together 3 times. Set aside.

temperature
4. Sift icing sugar once. Using an electric mixer with a paddle

60 g vegetable shortening attachment, beat butter, shortening and icing sugar at

medium-high speed for about 6 minutes or until light

1 medium egg
and fluffy.
1
/2 tsp chicken seasoning powder
5. Add egg and grated salted egg yolks. Mix well to incorporate.
1
/4 tsp salt
6. Mix in chicken seasoning powder and salt.
80 g Parmesan cheese, grated
7. Reduce mixer speed to low and add flour mixture gradually.
80 g Cheddar cheese, grated
Do not over mix.

Egg wash 8. Add Parmesan cheese and Cheddar cheese. Mix well with a

rubber spatula.
1 medium egg, beaten and strained

9. If the dough is too soft, refrigerate for about 45 minutes or

until it is easy to handle. Otherwise, roll out dough between

2 sheets of plastic and cut out shapes using a cookie cutter and

arrange on prepared baking trays.

10. Bake for 10 minutes. Remove cookies from oven and brush

NOTE twice with egg wash. Sprinkle with more Parmesan cheese as

desired and bake for a further 15 minutes or until cookies are

To obtain cookies as pictured,

lightly melt additional golden brown.

Parmesan cheese for sprinkling

11. Leave cookies on tray for about 5 minutes before removing to
before placing on top
a wire rack to cool completely. Store in an airtight container
of the cookies.
for up to 1 week.
32

Osmanthus Rose Cookies

The cookie dough must not be left sitting at room temperature for more than 15 minutes. If the shaped dough is not

baked immediately, freeze and bake straight out of the freezer in order to produce a batch of crispy cookies.

Makes about 45 cookies

INGREDIENTS METHOD
370 g plain (all-purpose) flour 1. Prepare dough a day ahead. Sift flour, cornflour, baking powder

and salt together 3 times. Add ground almonds and mix well.
1 Tbsp cornflour
Set aside.

1 tsp double-acting baking powder

2. Using a food processor, blend 4 Tbsp osmanthus flowers and
1
/2 tsp salt rose water into a paste. Set aside.

1 Tbsp ground almonds 3. Using an electric mixer with a paddle attachment, beat butter

and icing sugar at medium-high speed for about 6 minutes or

4 Tbsp + 2 Tbsp dried osmanthus
until light and fluffy.
flowers

4. Add egg yolks one at a time and beat until batter is smooth
1 tsp rose water
after each addition. Add osmanthus-rose paste and mix well
200 g unsalted butter, at room
to incorporate.
temperature
5. Reduce mixer speed and add flour mixture gradually. Mix until
160 g icing sugar
a dough forms.

2 medium egg yolks

6. Wrap dough with cling film and refrigerate overnight.

Glaze 7. On the following day, preheat oven to 160°C. Line and grease

baking trays.
1 medium egg, beaten and strained

8. On a lightly floured work surface, roll out dough into desired

thickness. Cut out shapes using a cookie cutter and arrange

slightly apart on prepared baking trays.

9. Brush with egg wash and garnish with the remaining

osmanthus flowers.

NOTE 10. Bake for about 30 minutes or until cookie edges are

lightly brown.
The batter can be formed

into logs and frozen before

11. Leave cookies on tray for 5–10 minutes before removing to a
slicing and baking immediately.
wire rack to cool completely. Store in an airtight container for
For crispier cookies, bake for
up to 1 week.
another 3–5 minutes.
34

Hearty Butter Cookies

This is frequently found in my cookie jar. It is not too buttery or sweet, perfect for those who find

many baked treats too cloying. The salted butter used will not affect the chemistry of this cookie’s structure.

Makes about 60 cookies

INGREDIENTS METHOD
70 g rolled oats 1. Preheat oven to 180°C. Line and grease baking trays.

180 g plain (all-purpose) flour 2. Using a food processor, pulse rolled oats until fine.

Set aside.
3 tsp custard powder
3. Sift plain flour, custard powder and baking powder
1 tsp double-acting baking powder
together 3 times. Add pulsed oats and rye flour and

100 g rye flour mix well.

250 g salted butter, at room 4. Using an electric mixer with a paddle attachment,

temperature beat butter and sugar at medium-high speed for

about 5–6 minutes or until light and fluffy.

160 g brown sugar

5. Add flour mixture and mix to form a dough.

150 g white chocolate couverture

buttons, melted 6. Using lightly floured hands, roll dough into balls,

each about 10–15 g, and arrange slightly apart on

prepared baking trays. Flatten balls slightly with the

back of a spoon.

7. Bake for 8–10 minutes or until cookie edges are

lightly brown.

8. Leave cookies to cool completely on a wire rack.

9. Pipe or drizzle melted chocolate over the cookies and

leave to set.

10. Store in an airtight container for up to 1 week.

36

Lemongrass Orange Cookies

I love the earthy aroma of lemongrass when it is freshly cut. Lemongrass is even more calming

when it is blended with orange zest, which is why I put the two together in this cookie.

Makes about 55 cookies

INGREDIENTS METHOD
3 stalks lemongrass 1. Preheat oven to 180°C. Line and grease baking trays.

100 g plain (all-purpose) flour 2. Remove the green section of the lemongrass and retain only

the white. Bruise lemongrass with a mortar and pestle to

200 g cake flour
release its aroma. Cut lemongrass into very thin strips and
1 tsp bicarbonate of soda chop into very fine flakes. Set aside.

1 tsp double-acting baking powder 3. Sift plain flour, cake flour, bicarbonate of soda and baking

powder together 3 times. Set aside.

250 g unsalted butter, at room

temperature 4. Using an electric mixer with a paddle attachment, beat

butter and sugar at medium speed for 5 minutes or until

180 g light brown sugar
creamy and fluffy.
1 medium egg
5. Add egg and egg yolk one at a time and mix to incorporate
1 medium egg yolk
after each addition. Mix in rose water and orange juice.

1 tsp rose water Add flour mixture gradually and beat to incorporate. Do

not overbeat.
1 Tbsp orange juice

1 6. Add lemongrass flakes, orange zest and orange emulco and

1 /2 Tbsp grated orange zest
mix into dough.
1 Tbsp orange emulco
7. Refrigerate dough for 30–40 minutes.
Raw sugar, for sprinkling
8. Use 2 small spoons to scoop and shape balls of dough.

Arrange slightly apart on prepared baking trays. Sprinkle

balls with raw sugar.

9. Bake for 15–20 minutes or until cookies are golden brown.

10. Leave cookies on tray for about 5 minutes before removing to

NOTE a wire rack to cool completely.

Lemongrass is said to help

11. Store in an airtight container for up to 1 week.
boost energy and ease digestive

tract spasms.
38

Wolfberry Oat Cookies

Have a healthy pick-me-up snack with this cookie. Wolfberries are packed with antioxidants

and micronutrients. High in fibre, oats provide good digestive support.

Makes about 60 cookies

INGREDIENTS METHOD
100 g dried wolfberries (goji berries) + 1. Preheat oven to 170°C. Line and grease baking trays.

more for garnishing

2. In a small saucepan, place dried wolfberries and enough water

150 g rolled oats to cover them and bring to a boil. Heat until wolfberries are

plump, then drain and set aside.

250 g plain (all-purpose) flour
3. Using a food processor, pulse rolled oats until fine. Set aside.
1
/2 tsp bicarbonate of soda
4. Sift flour, bicarbonate of soda, baking powder, salt, cinnamon
1 tsp double-acting baking powder
and mixed spice together 3 times. Add rolled oats and mix
1
/2 tsp salt well. Set aside.

1 tsp ground cinnamon 5. Using an electric mixer with a whisk attachment, whisk

1 sunflower oil and sugar at medium speed for 3 minutes. Add

/2 tsp ground mixed spice
eggs one at a time and mix to combine after each addition.
100 ml sunflower oil
Add vanilla extract and whisk to incorporate.

170 g castor sugar

6. Make a well in the centre of the flour mixture. Pour in

2 medium eggs the oil mixture, add wolfberries and mix to form a dough.

Refrigerate for about 15 minutes.

1 tsp vanilla extract

7. Using a teaspoon, scoop dough into small balls and arrange

slightly apart on prepared baking trays. Place 2–3 dried

wolfberries on each ball.

8. Bake for about 20 minutes until cookies are lightly brown.

9. Leave cookies on tray for about 10 minutes before removing

to a wire rack to cool completely.

10. Store in an airtight container for up to 5 days.

40

Pistachio Meringue Cookies

This is a light and crispy meringue cookie. It brings with it a sense of freshness and is my all-time

favourite cookie. For the meringue to hold its shape, the egg whites must be beaten until stiff peaks form.

Makes about 40 cookies

INGREDIENTS METHOD
3 medium egg whites 1. Preheat oven to 120°C. Line baking trays with siliconised

parchment paper.
1
/2 tsp cream of tartar
2. Using an electric mixer with a whisk attachment, whisk
180 g castor sugar
egg whites at medium speed for about 30 seconds until frothy.
1
/2 tsp cornflour Add cream of tartar and beat for another 30 seconds. Add

1 sugar gradually and whisk for a further 2 minutes. Finally, add

/2 tsp distilled white vinegar
cornflour and vinegar. Increase the mixer speed to high and
45 g pistachios, toasted and finely
continue beating until stiff peaks form.
ground
3. Fold pistachios into meringue.

4. Spoon meringue into a piping bag fitted with a star piping tip

and pipe small rosettes onto prepared baking trays.

5. Bake for about 1 hour 45 minutes or until meringues are firm

to the touch.

6. Turn oven off. Leave meringues to cool overnight in the oven

with door closed.

7. Store in an airtight container for up to 1 week.

42

Sugee Cookies
This cookie is unique due to its use of ghee instead of butter or oil.

It can be kept for months and will still retain its flavour.

Makes about 50 cookies

INGREDIENTS METHOD
220 g plain (all-purpose) flour 1. Preheat oven to 160°C. Line and grease baking trays.

1
/2 tsp vanillin powder 2. Sift flour and vanillin powder together 3 times. Set aside.

125 g ghee 3. Using an electric mixer with a paddle attachment, beat ghee and

icing sugar at medium speed for 5 minutes or until creamy and

95 g icing sugar
stiff. Transfer into a large bowl.

4. Combine flour mixture with ghee mixture using the rubbing-in

method. Work with your fingertips to rub flour into ghee until

the mixture resembles fine breadcrumbs.

5. Using a teaspoon, shape dough into small balls and arrange

slightly apart on prepared baking trays.

6. Bake for 10 minutes or until cookies are lightly golden.

7. Leave cookies to cool completely on a wire rack. Store in an

airtight container for up to 2 months.

44

Three-In-One Cookies
This cookie provides a bite with three different tastes: chewy dried fruits,

crunchy nuts and chocolatey goodness.

Makes about 34 cookies

INGREDIENTS METHOD
280 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line baking trays with siliconised

parchment paper.
1 Tbsp unsweetened cocoa powder
2. Sift flour, cocoa powder, baking powder, bicarbonate of soda
3
/4 tsp baking powder
and salt together 3 times. Set aside.
3
/4 tsp bicarbonate of soda
3. Using an electric mixer with a paddle attachment, beat butter,
1
/2 tsp salt castor sugar and light brown sugar at medium speed for about

5 minutes or until light and fluffy.

250 g unsalted butter, at room

temperature 4. Add eggs one at a time and beat well after each addition.

Add vanilla extract, orange zest and orange juice and mix
100 g castor sugar
to incorporate.
150 g light brown sugar
5. Reduce mixer speed to low, add flour mixture gradually and
3 medium eggs
mix until well combined.
1
1 /2 tsp vanilla extract
6. Stir in melted chocolate, cashew nuts and dried blueberries.
1
/2 tsp grated orange zest
7. Refrigerate dough for 25 minutes. Roll dough into balls,
3
/4 Tbsp orange juice each about 10–15 g, and arrange slightly apart on prepared

baking trays.
160 g chocolate couverture buttons,

melted 8. Bake for 20–25 minutes.

160 g cashew nuts, chopped 9. Leave cookies to cool completely on a wire rack. Store in an

airtight container for up to 1 week.

160 g dried blueberries, chopped
46

Yin and Yang Chocolate Chip Cookies

A delicate balance between sweetness and notes of roasted bitterness is achieved by pairing

white and dark chocolate chips. This cookie is crisp on the outside but chewy on the inside.

Makes about 20 large cookies

INGREDIENTS METHOD
400 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line baking trays with siliconised

parchment paper.
1 tsp salt
2. Sift flour, salt, baking powder and bicarbonate of soda
3
/4 tsp double-acting baking powder
together 3 times. Set aside.
1
/2 tsp bicarbonate of soda
3. Using an electric mixer with a paddle attachment, beat

200 g unsalted butter, at room butter, castor sugar and light brown sugar at medium-high

temperature speed for 5 minutes.

150 g castor sugar 4. Add eggs one at a time and beat for 20 seconds after

each addition.
200 g light brown sugar

5. Add flour mixture and mix to incorporate. Do not over mix.

2 medium eggs

6. Stir in dark and white chocolate chips.

200 g dark chocolate chips

7. Roll dough into balls, each about 65 g. Arrange slightly apart

100 g white chocolate chips
on prepared baking trays. Flatten balls slightly with your palm.

8. Bake for 12–15 minutes or until cookies are lightly

golden brown.

9. Leave cookies on tray for about 5 minutes before removing to

a wire rack to cool completely.

10. Store in an airtight container for up to 2 weeks.

48

Orange Macarons with Chocolate Sour Cream Ganache

Macarons are notoriously tricky. With time and perseverance, I managed to master the techniques involved. I hope

that fans of macarons, like my nephews Songzhi and Songcheng, will try their hand at baking them with this recipe.

Makes about 16 macarons

INGREDIENTS METHOD
1. Prepare macaron shells. Refrigerate egg whites for at least 8. Leave to sit for 1 hour 30 minutes, or until a film forms ov
Macaron shells 24 hours in a glass container covered with cling film. This the piped batter. Resting the piped batter is important as th
1
1 /2 (50 g) medium egg whites
dehydrates the egg white proteins so that they can be whipped will allow it to develop its distinctive “feet” after baking. In

65 g ground almonds more easily and have a drier consistency. However, you may hot weather, or if the batter is too runny, a film might not

bake macarons with fresh egg whites when you have mastered even after resting for 1 hour. On other occasions, it can dev
65 g icing sugar
how to bake macarons. quickly without any rest period. I find that resting the batt
1
/4 tsp cream of tartar for 1 hour 30 minutes lets the film form and great “feet” w
2. Line baking trays with siliconised parchment paper.
develop during baking.
50 g castor sugar
3. Sift ground almonds and icing sugar together 3 times.
9. Preheat oven to 150°C.
Orange food colouring, as desired
4. In a clean bowl and using an electric mixer with a whisk
10. Bake for 12–15 minutes. The macarons should be firm to t
Chocolate sour cream ganache attachment, whisk egg whites until foamy. Add cream of tartar
touch when they are done. When wiggled slightly, the mac
and whisk to incorporate. Add castor sugar gradually and
125 g chocolate couverture strong
should not be wobbly. Gently peel a macaron off the parch
whisk until stiff peaks form. Add orange food colouring and
bitter droplets
paper and it should peel off easily. If it sticks to the paper,
stir to incorporate.
30 g unsalted butter macarons a little longer at 2-minute intervals.
5. Using a rubber spatula, gently fold in almond mixture in
100 ml sour cream 11. Leave macarons to cool until they can be easily removed fro
3–4 additions. Try not to use a metal utensil for this step
the paper.
1 tsp vanilla extract and be gentle, or the macarons may not puff up as nicely as

they should. 12. Prepare chocolate ganache. Melt chocolate in a bowl over a

of simmering water. When chocolate is melted, stir in butt

6. Spoon batter into a piping bag fitted with a round piping tip
mixture cool before mixing in sour cream and vanilla extra
and pipe circles onto prepared baking trays. The circles should
Refrigerate for about 1 hour to set before using.
be spaced slightly apart as the batter will spread.

13. Using the electric mixer with a whisk attachment, whisk co

7. Lightly tap the baking tray on a hard surface to remove any
ganache lightly.
air bubbles.

14. Pipe ganache on the underside of a macaron shell and sand

NOTE with another macaron shell.

When baked well, 15. Refrigerate in an airtight container for 24 hours before
macarons should have a soft consuming. This will help the macaron to mature and abso
and chewy texture.
its flavours.
52

Frosted Chewy Orange, Date and Oat Cookies

Pecans can be omitted for those with nut allergies. Additionally, plain flour can be

replaced with wholemeal flour. If using self-raising wholemeal flour, omit the baking powder.

Makes about 30 cookies

INGREDIENTS METHOD
160 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays.

1
/2 tsp bicarbonate of soda 2. Sift flour, bicarbonate of soda, baking powder, salt, ground

ginger and cinnamon together 3 times. Set aside.

1
/2 tsp double-acting baking powder
3. In a heavy-bottomed saucepan over medium heat, combine
1
/2 tsp salt
shortening, dates, milk, sugar, orange juice and orange zest.
1
/2 tsp ground ginger Stir constantly and let simmer until dates are soft.

1
/2 tsp ground cinnamon 4. Using a food processor, pulse rolled oats until fine. Add flour

mixture and pecans, followed by cooked date mixture. Process

150 g vegetable shortening
until combined.
200 g dates
5. Scoop dough into balls (about 2 Tbsp each) and arrange on
60 ml milk
prepared baking trays. Flatten balls slightly with a fork.

120 g brown sugar

6. Bake for 15–20 minutes or until cookies are golden brown.

3 Tbsp orange juice

7. Leave cookies to cool completely on a wire rack before frosting.

1 Tbsp grated orange zest

8. Prepare frosting. Using a hand whisk, combine icing sugar,

75 g rolled oats butter and orange zest. Mix well. Add orange juice a teaspoon

at a time until the desired spreading consistency is obtained.

70 g pecans, toasted and crushed

roughly 9. Frost cookies as desired and let frosting set. Store between

layers of parchment papers in an airtight container for up

Frosting to 4 days.

180 g icing sugar, sifted

70 g unsalted butter, at room

temperature

2 Tbsp grated orange zest

2 tsp orange juice + more as needed

54

Eggless Peanut Cookies

This recipe came to me one day when my sister gave me a 2 kg bag of peanuts and I had run out of eggs.

There is a strong nutty flavour in every bite and it goes well with a glass of warm milk.

Makes about 55 cookies

INGREDIENTS METHOD
250 g plain (all-purpose) flour 1. Preheat oven to 180°C. Line and grease baking trays.

2 Tbsp cornflour 2. Sift plain flour, cornflour, baking powder and salt together

3 times. Set aside.

1
/2 tsp double-acting baking powder
3. Using an electric mixer with a paddle attachment,
1
/2 tsp salt
beat shortening and sugar at medium-high speed for

190 g vegetable shortening 3–4 minutes.

80 g castor sugar 4. Beat in rose water and vanilla extract.

1 tsp rose water 5. Add flour mixture and mix to incorporate. Do not overbeat.

1 tsp vanilla extract 6. Stir in ground peanuts and combine to form a dough.

100 g peanuts, roasted and ground 7. Roll dough into a log and wrap with cling film or parchment

paper. Freeze for about 2 hours.

8. Remove dough from freezer and use a sharp knife to slice

into rounds 3–4 mm thick. Arrange slightly apart on

prepared baking trays.

9. Bake for about 15–20 minutes or until cookie edges

are golden.

10. Leave cookies to cool completely on a wire rack. Store in an

airtight container for up to 2 weeks.

NOTE
This cookie is suitable for

vegans, as are the other eggless

cookies in this collection.

56

Eggless Almond Cookies

My vegan friends often request for vegan-friendly cookies. These eggless almond cookies can also be enjoyed by those

who cannot take eggs. The potato starch is important as it gives this cookie its crumbly texture.

Makes about 50 cookies

INGREDIENTS METHOD
230 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays. Prepare a

wooden cookie mould if using.

1 Tbsp potato starch
2. Sift flour, potato starch, baking powder, bicarbonate of soda
1 tsp baking powder
and salt together 3 times. Add ground almonds and sugar and

1 tsp bicarbonate of soda mix well. Set aside.

1
/4 tsp salt 3. Whisk corn oil and almond essence together.

130 g ground almonds 4. Make a well in the centre of the flour mixture and add the oil

mixture. Combine to form a dough.

90 g castor sugar

5. On a lightly floured work surface, roll dough into balls, each

160 ml corn oil
about 15–20 g. Push dough into prepared wooden mould and
1 tsp almond essence
cut away any excess. Lightly tap the mould on a hard surface

to allow the shaped dough to fall out. If using a cookie cutter

instead, roll out dough into desired thickness and cut shapes

from it with cookie cutter.

6. Arrange on prepared baking trays. Bake for 15–20 minutes

until cookies are lightly golden.

7. Leave cookies on tray for about 5 minutes before removing to a

wire rack to cool completely. Store in an airtight container for

up to 2 weeks.
58

Eggless Longan Cookies

The longans have to be exceptionally dry. Remove moisture from the longans by

refrigerating them overnight or toasting them in the oven for 3–4 minutes.

Makes about 18 cookies

INGREDIENTS METHOD
300 g self-raising flour 1. Preheat oven to 160°C. Line and grease baking trays. Prepare a

round 6-cm wooden cookie mould if using.

1
/2 tsp double-acting baking powder
2. Sift flour, baking powder and salt together 3 times. Add
1
/2 tsp salt
ground almonds and mix well. Set aside.

2 Tbsp ground almonds

3. Using an electric mixer with a paddle attachment, beat

180 g vegetable shortening shortening and sugar at medium speed for 3–4 minutes.

120 g castor sugar 4. Add vanilla extract and mix to incorporate. Add flour mixture

gradually, but do not overbeat. Mix in longans.

2 tsp vanilla extract

5. Press dough into prepared cookie mould dusted with flour.

200 g fresh or canned longans, pitted
Lightly tap the mould on a hard surface to allow the shaped
and finely chopped + more for
dough to fall out. If using a cookie cutter instead, roll out
garnishing
dough into desired thickness and cut shapes from it with

cookie cutter.

6. Arrange slightly apart on prepared baking trays as

shaped dough will spread. Place a piece of longan on each

shaped dough.

7. Bake for 25–30 minutes or until cookies are lightly golden.

8. Leave cookies on tray for about 5 minutes before removing to a

wire rack to cool completely. Store in an airtight container for

up to 1 week.
60

Eggless Pu’er Tea Cookies

I am a tea aficionado. In Chinese herbalism, Pu’er tea is said to aid digestion and have a combination

of vitamins and essential minerals. Using aged Pu’er tea will result in a more aromatic flavouring for this cookie.

Makes about 45 cookies

INGREDIENTS METHOD
160 g plain (all-purpose) flour 1. Preheat oven to 170°C. Line and grease baking trays.

60 g custard powder 2. Sift flour and custard powder together 3 times. Set aside.

3 Tbsp Pu’er tea leaves 3. Using a food processor, grind Pu’er Tea leaves and 1 Tbsp

flour mixture until fine. If tea leaves used are very fine, skip
90 g icing sugar
this step.

120 ml corn oil

4. Sift icing sugar once and mix with flour mixture and

2 Tbsp concentrated Pu’er tea, cooled tea leaf mixture.

1 Tbsp rose water 5. Add corn oil, tea and rose water. Knead into a dough.

6. On a lightly floured work surface, roll out dough into a

3- to 4-mm thick sheet. Cut out flowers using a flower cookie

cutter and arrange slightly apart on prepared baking trays.

7. Bake for 30–35 minutes until cookies are lightly

golden brown.

8. Leave cookies on tray for about 5 minutes before removing to

a wire rack to cool completely. Store into an airtight container

for up to 3 weeks.
 Basic Techniques Weights and Measures
Quantities for this book are given in Metric and American (spoon and cup) measures.

Standard spoon and cup measurements used are: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml,

1 cup = 250 ml. All measures are level unless otherwise stated.
SIZE OF EGGS
I use either medium or large eggs in my recipes. As a guide, a medium egg LIQUID AND VOLUME MEASURES DRY MEASURES
weighs 60–65 g, while a large egg weighs 65–70 g. Imperial American Metric Imperial
Metric

1
5 ml /6 fl oz 1 teaspoon 30 grams 1 ounce

1
10 ml /3 fl oz 1 dessertspoon 45 grams 11/2 ounces

USING COOKIE MOULDS 15 ml 1

/2 fl oz 1 tablespoon 55 grams 2 ounces

Dust the cookie mould with flour before packing dough into it. This keeps 1
60 ml 2 fl oz /4 cup (4 tablespoons) 70 grams 21/2 ounces

the dough from sticking to the mould.

85 ml 21/2 fl oz 1
/3 cup 85 grams 3 ounces

To remove the shaped dough, hold the cookie mould at an angle and
3
90 ml 3 fl oz /8 cup (6 tablespoons) 100 grams 31/2 ounces

close to the work surface. Gently tap the mould against a hard work surface
1
125 ml 4 fl oz /2 cup 110 grams 4 ounces

and the cookie should fall out easily.

3
180 ml 6 fl oz /4 cup 125 grams 41/2 ounces

250 ml 8 fl oz 1 cup 140 grams 5 ounces

300 ml 10 fl oz (1/2 pint) 11/4 cups 280 grams 10 ounces

375 ml 12 fl oz 11/2 cups 450 grams 16 ounces (1 pound)

435 ml 14 fl oz 13/4 cups 500 grams 1 pound, 11/2 ounces

500 ml 16 fl oz 2 cups 700 grams 11/2 pounds

625 ml 20 fl oz (1 pint) 21/2 cups 800 grams 13/4 pounds

750 ml 24 fl oz (11/5 pints) 3 cups 1 kilogram 2 pounds, 3 ounces

USING COOKIE CUTTERS 1 litre 32 fl oz (13/5 pints) 4 cups 1.5 kilograms 3 pounds, 41/2 ounce

Dip the cookie cutter in some flour before using it to cut shapes from the
1.25 litres 40 fl oz (2 pints) 5 cups 2 kilograms 4 pounds, 6 ounces

dough. This makes it easier for the cut dough to be removed from the cutter.
1.5 litres 48 fl oz (22/5 pints) 6 cups

2.5 litres 80 fl oz (4 pints) 10 cups

OVEN TEMPERATURE LENGTH

°C °F Gas Regulo Metric Imperial

1
Very slow 120 250 1 0.5 cm /4 inch

1
Slow 150 300 2 1 cm /2 inch

3
Moderately slow 160 325 3 1.5 cm /4 inch

Moderate 180 350 4 2.5 cm 1 inch

Moderately hot 190/200 370/400 5/6

Hot 210/220 410/440 6/7

Very hot 230 450 8

Super hot 250/290 475/550 9/10

64

About the Author

Allan Albert Teoh is a self-taught baker whose

hobby of weekend baking flourished into a popular

culinary enterprise, AllanBakes. Well known for his

delicious cheesecakes, Allan was crowned one of the

four Cheesecake Heavenly Kings in a countrywide

contest organised by Lianhe Wanbao. Allan’s

wonderful treats have also been recognised further

afield at the Gourmand World Cookbook Awards

2011 in Paris, where his first book, AllanBakes

Really Good Cakes, clinched the Best Desserts

Cookbook Award for Singapore. At the Gourmand

World Cookbook Awards 2013, his second book,

AllanBakes Really Good Treats, was named the Best

Pastries Book for Singapore. Allan’s third book,

AllanBakes Really Good Cheesecakes, was published

in 2013.

In 2012, Allan mentored the winner and runner-up

of the Junior MasterChef Australia (Season 2) when they visited Singapore to do a cooking

demonstration at the Singapore Expo. Subsequently, Allan became a full-time culinary coach

and consultant. In 2017, Allan joined Chef ’s Secrets Cooking & Baking Resource Centre as a

partner. Allan continues to share his recipes and love for baking through the culinary workshops

that he conducts at private cooking schools and community centres.