Tag Archives: jam

Thumbprint Cookies



butter 130g

sugar 50g

egg 1 (separate egg yolk and egg white)

vanilla 1/2 tsp

flour 130g

salt 1 pinch

3/4 cup finely chopped walnuts

1/2 cup jam


Preheat oven to 180 Degree C

  1. Cream butter with sugar till light and fluffy.
  2. Add in vanilla and egg yolk. Mix well.
  3. Add in flour and salt. Blend till just combined.
  4. Make balls with 1/2 tbsp batter. Place them in fridge for about 15 mins to let them get firm.
  5. Whisk egg white till light.
  6. Roll balls in egg white, then chopped nuts.
  7. Press with thumb to the center depth of each ball.
  8. Fill the center with jam. I used strawberry jam.
  9. Into the oven for 12-15 mins.


Oatmeal Bar

When I made an adventurous journey in my kitchen searching for cookies, I found a pack of rolled oats. Then I remembered I bought it to make chocolate chip cookies. Now there is still 1/3 left.

When I explored the fridge for any ready-to-eat food, I found some black currant jam left in the bottle. My husband bought it long time ago to spread on his bread. I checked the expiry date, still safe to eat. So I decided to make this oatmeal bar to consume both oats and black currant jam.


2 cups of oats

80g butter

70g flour

70g brown sugar

1/2 tsp salt

1/2 tsp baking soda

1. Place oats, sugar, flour, salt and baking soda in a big bowl. Mix them well.

2. Cut in butter. Make all ingredients into crumbs with ginger. This may take a little while.

3. Preheat oven to 180 degree C.

4. Press 2/3 crumbs into the baking pan very firmly.

5. Spread jam over it. Apart from jam, you can also choose peanut butter or Nutella.

6. Sprinkle the rest crumbs on top.

In to the oven, bake for 30-35 mins till golden brown.

Cool down and cut into squares.

You can put them in an airtight box and save for breakfast.


You can also add in chopped nuts. And reduced oats. And I cut down brown sugar so mine oatmeal bars are not very sweet. If you really like it to be more sweet, you can add more sugar.

Buttermilk Biscuit

Original recipe:

I just halved the batch.


1 cups flour

1/8 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 tsp butter

1/2 cup buttermilk
1. Preheat oven to 235 degree C.

2. Mix all dry ingredients in a bowl.

3. Cut in butter and use ginger to make it crumbs.

4. Add in buttermilk and mix till combine.

5. Pat the dough till it’s about 1/2″ thick.

6. Fold the dough around 5 times and gently press the dough to 1 inch thick.

7. Use cutter to cut into small pieces.

8. Place them on cookie sheet with enough space to rise.

9. Bake for 10-12 mins.

They are really delicious.

Serving with some homemade lemon jam is even better.


Homemade Lemon Orange Jam

Original recipe:


I used 1 lemon, 2 oranges, 1600ml water as said in original recipe. But I reduced sugar. I used only 600g sugar, and it turned out very sweet to me.

1. Use a slicer to make lemon & orange peel into short strips.

2. Cut lemon and orange into small pieces. ( I took off all the white parts)

3. Put all the peel and pulp in a large bowl, add in 1000ml boiled water for overnight.

4. Put all the peel, pulp and water in a pot large enough for another 600ml water. 

5. Turn on the stove and heat with low heat till the water in the pot reduces to half and peel turns softened.

6. Add in sugar and turn to high height. Keep stirring.

7. Water in the pot will become less and condensed. Take out a few drops in a plate to test their mobility. If the drops don’t flow well, then it’s done. You need to test many times, just please be patient.

8. Put them in sterilized jars. 

The Chinese label was written by me. 🙂

柠檬 “Ning meng” means lemon.

橙子 “Cheng zi” means orange.

酱 “jiang” means jam or sauce, depending on the text.

日期 “ri qi” means date.

I almost spent the whole morning making this jam. And tested many many times. I’m glad the jam tastes so good. 

It can be used as bread spread or to make fruit tea.