♥ Biscoff Oatmeal Cookie Sandwiches ♥

Biscoff is my favourite spread after Nutella. It is like a thicker version of a Dulce de leche, made from caramel biscuit.

I made these cookies with a little addition of the Biscoff, and 3 heaping cups of oatmeal. It is usually old-fashioned rolled oat that is preferably to be used in cookies, but here are quick cooking oats.

See that fluffy buttercream? It is made with Biscoff and Natvia Icing Mix. Very low calorie!

I love using Natvia and Natvia Icing Mix. They keep my cookie soft, chewy, moist and completely less calorie buttercream filling. Enjoying these cookies are not a guilty pleasure anymore!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
For cookies
240g unsalted butter
215g (1 cup) brown sugar
70g (1/3 cup) Natvia
1 egg
1 tbsp Biscoff
1 tsp vanilla
200g (1 1/2 cup) all purpose flour
1 tsp baking soda
1/2 tsp salt
200g (3 cups) quick cooking oats

For buttercream filling
100g unsalted butter
150g Natvia Icing Mix
4 tbsp Biscoff
1-2 tbsp whole milk, optional

How to make biscoff oatmeal cookie sandwiches:

1. Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
2. In a bowl, combine flour, baking soda and salt. 
3. In a large mixing bowl, beat butter until fluffy. Add brown sugar, Natvia and mix well. Add egg, Biscoff and vanilla. Beat until combined.
4. Fold in the dry ingredients using a spatula. Add oats and continue folding.
5. Place 1 tablespoon cookie batter, spacing 1/2 inch apart on prepared baking sheet. Bake for 10-15 minutes or until light golden brown around the edges. Remove from oven and let them cool a few minutes before transferring them to wire rack to cool.
6. To make Biscoff buttercream, cream together butter and biscoff until smooth. Add Natvia Icing Mix and beat until incorporated. Add milk, 1 tablespoon at a time to adjust consistency.
7. Match cookies approximately into equal size pairs. Spread buttercream over one and top with another.

With all my love <3

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♥ Matcha White Chocolate Shortbread ♥

I have been tempted to bake some matcha chocolate chips cookies. But ended up with these cut-out shortbread, drizzle with high quality swiss white chocolate from Lindt.

These shortbreads are so buttery and thereby crumbly. They are nowhere pretty cookies, at least they are delicious and made with good matcha powder.

In the recipe, I added a hint of Archibald's honey from Honey 蜜蜜針 to enhance the sweetness in addition to the natural sweetener Natvia. It makes a big difference in taste!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

You'll need:
130g (1 cup) all purpose flour
1/4 tsp baking powder
2 tsp Matcha powder
6 tbsp unsalted butter
50g (1/4 cup) Natvia
1/2 tbsp Honey
1/2 tsp vanilla
40g white chocolate chips

How to make matcha green tea cornmeal shortbread cookies:

1. In a bowl, combine flour, baking powder and matcha powder. Set aside.
2. In a large mixing bowl, beat butter until smooth and fluffy. Add Natvia, honey, vanilla and mix well.
3. Add the dry to the wet ingredients. Mix until a dough form. Roll the dough between two parchment papers to flatten. Chill in the fridge for at least 10 minutes.
4. Meanwhile, preheat oven to 150C. Line a baking sheet with parchment paper.
5. Remove the flatten dough from the fridge, cut into desired cookie shape and place on baking sheet.
6. Bake for 12-13 minutes, or until edges slightly brown and set. Let cool completely on wire rack.
7. Melt white chocolate chips over a double boiler. Dip in the cookies, or pipe over them. 

With all my love <3

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♥ Matcha Honey Toast ♥

Honey toast. A thick cut bread spreaded with matcha honey butter, and toasted until golden brown. Add a mount of cold and creamy ice cream plus a dusting of matcha powder. This becomes one of the most appealing things on earth. (I suppose...)

I used the 100% Australian Archibald's honey from Honey 蜜蜜針! Thanks for the amazing HONEY!

See the melting vanilla ice cream? You know this is a good sign of an a la mode dessert.

Serve immediately!

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

Serve 1-2
You'll need:
1 slice thick-cut bread / danish bread
4 tbsp unsalted butter, melted
1 tbsp Honey
1/2 tsp Matcha powder, more for dusting
1-2 scoops vanilla ice cream

How to make matcha green tea honey toast:

1. Prepare the bread. Trim off the crust and arrange it on a serving dish.
2. Combine melted butter, honey and sifted matcha powder. Spread the bread with matcha butter mixture.
3. Toast the bread, either on a stovetop or in the oven, until golden brown on the edges.
4. Serve in a single serving dish, with a scoop of vanilla ice cream and dust with matcha powder.

With all my love <3

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♥ Strawberry Pocky Cake ♥

Francy about a Pocky Cake?

The pink color is epically stunning and the scent from the strawberry chocolate and fresh strawberries are so comforting and sweet!

I am glad I made this cake.

It smells like strawberry, looks like strawberry and tastes like strawberry!

Adding Natvia natural sweetener to my whipped cream has given a light but healthy sweetness to it.

This is basically just my peanut butter and jelly cornmeal cake with whipped cream frosting and strawberry chocolate pocky; decorated with fresh strawberries and tied up with a brown ribbon for secure. Enjoy and I'm sure your guest will be very impressed!

You'll need:
1 PB&J cornmeal cake recipe
Strawberry pocky sticks (I used 3 packs)
2 cup whipped cream
Natvia to taste
Strawberries to decorate
1 brown coloured ribbon

How to make strawberry pocky cake:

1. Prepare peanut butter and jelly cornmeal cake.
2. Combine whipped cream with Natvia until desired sweetness. Coat the cake with enough whipped cream.
3. Arrange pocky sticks around the cake with biscuit bottom heading down. Situate the pocky sticks with ribbon around the cake.
4. Dollop more whipped cream in the middle of the cake and top with strawberries to decorate.

With all my love <3

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