Great Ocean Road


Blueberry Muffin

Blueberry Muffins


Perfect Blueberry Muffins
Adapted from Smitten Kitchen

Smitten Kitchen sais it makes 9 to 10 standard muffins, but their muffins seem to be quite small to me. I always think muffin should be nicely doom, big and fluffy. So it actually only yields 5 moderately large muffins for me.

5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
1/2 cup (3 1/2 ounces or 100 grams) sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

1. Preheat oven to 190°C. Line a muffin tin with paper liners or spray each cup with a nonstick spray.

2. Beat butter and sugar with an electric mixer until light and fluffy.

3. Add egg and beat well, then sour cream and zest.

4. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears.

5. Gently fold in the blueberries. The dough will be quite thick (and even thicker, if you use a full-fat Greek-style yogurt), closer to a cookie dough, in which an ice cream scoop is a great tool to fill your muffin cups.) Fill until  3/4 full, nothing more.

6. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool on rack.

Fresh Blueberry Scones

Blueberry Scones


2 1/4 cups All Purpose Flour

3 tbsp sugar (I used 2 tbsp fructose crystals)

1 tbsp baking powder

1/2 tsp salt

117g chilled butter

1 egg

1 cup fresh blueberries


1. Combine the egg, yogurt and milk in a small bowl, whisk to combine. Set aside.

2. Place the flour, sugar, baking powder, and salt in the food processor. Pulse to combine (or mix with a whisk in a large bowl). Add the cubes of butter and pulse several times, until the butter pieces are all smaller than pea-sized (or cut the butter into the flour with a pastry cutter or two knives). Transfer the mixture to a large bowl.

3. Add the berries to the flour mixture and toss to coat. Add the wet ingredients and fold them into the dry ingredients, mixing just until the dough comes together.

4. Preheat the oven to 220c. Line a baking sheet with parchment paper or a silicone mat.

5. Turn the dough out onto a well-floured work surface and pat it into a flat disk about ½-inch thick. Cut the scones with a 2 1/4 inches cutter.

6. Place the scones on the baking sheet and sprinkle sugar on top. Bake until slightly browned on top, about 15 minutes. Remove the baking sheet from the oven and let the scones cool on the sheet for a few minutes before transferring to a wire rack. The scones are best served when still slightly warm.

Hazelnut Cookies

Slice or cutout cookies are somehow tricky for me. They break into pieces so easily after baked, or, well, even when i line them on the baking sheet.

But I found this hazelnut dough very easy to handle. No mess, no fuss.

It just melt in your mouth and the fragrant of hazelnut really pops out.

As the recipe calls for no egg, the cookies can stay in the airtight container for longer time. The texture remains exactly the same as yesterday!



  • 125g butter
  • 40g sugar
  • 85g ground hazelnut
  • 150g bread flour
  • 1g baking soda
  • optional: hazelnuts or chocolate chips on top


1. Cream the butter and sugar with electric mixer on medium speed.

2. Mix in ground hazelnut.

3. Sieve in flour and baking soda and fold until just combined. Do not over mix.

4. After folding, form the dough into a log and put into fridge until firm.

5. Preheat oven to 180c.

6. Cut the dough to the desired thickness and put the hazelnut or chocolate chips on the cookies

7. Bake at 180c for 12 mins or until golden brown

makes 40 cookies

Almond Squares



Almond Squares


60g almonds

70g sugar

95g butter, room temperature

1 egg, room temperature

75g bread flour

2 tsp cocoa powder

3/4 tsp baking powder

15g diced almonds



1. Toast the almonds at 150c until slightly golden brown, cool aside

2. Preheat the oven at 180c.

3. Cream the butter and sugar, then slowly add in the egg

4. Sieve in the flour, baking powder and cocoa, fold to combine, but do not over mix

5. Add in the almond, fold until just fully incorporated

6. (The mixture will look a bit sticky and wet, it’s ok.) Scrap it onto a lined baking sheet, flatten the surface and sprinkle the diced almonds on top

7. Bake at 180c for about 20 minutes. Cut it into pieces when still hot and soft. Ready to serve when the cookies are cool and set.