mar 27th, 

If you know me well enough, you'd know that eating & baking are my absolute favourite things to do. I've recently be taught to make a mouthwatering orange chiffon cake, and am in love with it ! Not only is the texture so so velvetly smooth, the fluffiness of the cake itself makes it light & airy (so there is always space for more !) The cake was demolished within minutes the last time I made it, but until next time, I promise there will be a decent picture ! 

I've also been working on some butter X sable cookies lately (altered from Eugenie's Valentine Heart Cookies recipe, feel free to check it out) Anyways, I am a die hard matcha lover, and stumbled upon this fabulous recipe, and decided to make a matcha version of the original sable cookie, minus the food colouring. Taste testing with (S.^2) has become one of our rituals, we have turned into quite the food critics might I add. Anyways, for the first attempt, the overall cookie deserved a 7/10. Now to take notes on what to improve on: I thought the overall cookie was a bit too big. It was originally formed into a 2" x 2" dough, but because I didn't stiffen the dough, it melted rapidly in the oven, and spreaded out into an even bigger piece of cookie. S. thought the matcha flavouring was nice & rich, and there was absolutely no need for any excess food colouring. S. (the other one) thought the cookie texture & crispness was exactly to the butter / sable cookie point yet, guess it would have been better if I fully froze the dough next time. Anyways, I had some great & useful feedback with my first attempt. I just finished whipping up another batch - the rolled dough is in the freezer at the moment - and I will most likely bake & remember to post a picture of them when I have fully recovered from being sick ! Ta Ta for now <3

S.