Homemade Graham Crackers

Homemade Graham Crackers are perfect for kids’ lunchboxes, snacking, dipping and making S’mores or the Filipino’s favourite dessert – mango float.

This is one of Filipino’s favourite crackers when it comes to snacking, but it is also popular among Americans for making chocolately gooey S’mores. Mango Float has been invented in the Philippines (or was it?), and has become one of the most favourite desserts since then. I thought of making these Graham Crackers as it is not always available in the Asian stores’ shelves. So far, kids gave me good feedback when they tasted it but suggested to put more flavours in it – like more honey or put sugar on top (Take note that we are Filipinos and our tastebuds go for the sweeter side). These graham crackers resemble ginger biscuits, but not really because it doesn’t contain ginger at all – I’m assuming it’s the nutmeg.

How to Make Homemade Graham Crackers?

I used a stand mixer for this recipe, but you can also use a hand mixer. Basically, all you have to do is cream the butter, sugar and honey together at medium-high speed until light and fluffy. (approximately 2 minutes). In a medium bowl, whisk plain and wholemeal flour, baking soda, cinnamon and salt. Add the flour mixture to the butter-sugar mixture, mix on low speed until the mixture resembles like coarse sand. At this point, I changed my paddle attachment to a dough hook. Now it is time to add as much water as needed (starting with 1 Tablespoon) until the dough comes together and forms a ball. In my case, I added 5 Tablespoons of water. Transfer the dough on a work surface, split in half and make 2 round discs. Wrap in plastic wrap and refrigerate for 30 minutes. Take out the chilled dough from the fridge, lightly flour work surface and roll the dough out until about 5mm thin. I used square cookie cutters for this recipe, but you can also use a sharp knife or pizza cutter. Cut the dough into pieces (10cm x 7cm) or in my case with a cookie cutter. Carefully transfer the cut dough pieces into the prepared baking trays (lined with baking paper), making sure to leave a few centimetres between the crackers. If you like how my graham crackers look, I score a line down in the middle of each square cracker, then I used a fork to prick holes down each side. While cutting the dough, preheat the oven to 180 degrees or 350 degrees F. Bake for 10-12 minutes until they are lightly browned. Remove from the oven and allow to cool on the baking for 10 minutes before transferring to a wire rack to finish cooling. The crackers will crisp up as they cool, I promise!

You may also like my other cookie recipes:

Ube Crinkles

The Best Chocolate Chip Cookie Recipe Ever

Rose Butter Cookies

Homemade Graham Crackers Recipe


1 1/2 cups (210 grams) plain flour (all purpose flour)

1 cup (140 grams) wholemeal (whole wheat) flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

150 grams butter (softened)

1/2 cup brown sugar

1/4 cup honey

1-2 Tablespoons water (or more if needed)


  1. Prepare 2 baking trays by lining them with baking paper or silicone baking liners. Set aside.
  2. In a stand mixer using a paddle attachment (or a hand mixer), cream the butter, sugar and honey at medium-high speed about 2 minutes or until light and fluffy.
  3. In a large bowl, whisk together plain flour and wholemeal flour, baking soda, cinnamon and salt. Set aside.
  4. Add the flour mixture into the butter-sugar mixture and mix on low speed until the mixture starts to look like coarse sand. At this point, change paddle attachment to a dough hook. Now add water as much as you need but only 1 Tablespoon at a time, just until the dough comes together and forms a ball.
  5. Remove the dough from the bowl, split in half and make 2 flat round disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  6. When the dough is chilled, lightly flour work surface and roll the dough out into 5mm thin.
  7. Using a sharp knife, pizza cutter or cookie dough, cut the dough into pieces. If cutting by a sharp knife or pizza cutter, you can measure your dough to a 10cm x 7cm. The cookie cutter that I used measures 6cm x 6cm. Transfer the squared dough pieces into the prepared baking trays using a spatula. Position them with a few centimetres, so they won’t stick to each other.
  8. While cutting the dough, preheat the oven to 180 degrees C or 350 degrees F.
  9. Score a line down the middle of each dough pieces and use a fork to prick holes down each side.
  10. Bake for 10-12 minutes until they are lightly browned.
  11. Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack to finish cooling. The crackers will crisp up as they cool. I promise.

Serve and enjoy these Homemade Graham Crackers with family and friends!


  • Wholemeal flour and Whole-wheat flour are the same things. You could use either or.
  • Add as much water as needed into the mixture, 1 Tablespoon at a time until the dough comes together and forms a ball. In my case, I added 5 Tablespoons.
  • Flatten and roll the dough out until it is about 5mm thin. It will puff up while baking so makes sure it is 5mm thin. It is also crispier when it’s thin.
  • Use a cookie cutter, a sharp knife or pizza cutter in cutting the dough. Cut the dough into 10cm x 7 cm or use a 6cm x 6cm cookie cutter.
  • Store in an airtight container at room temperature until 10 days.

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Banana Crumb Muffins

This is a simple-to-make Banana Crumb Muffins recipe that is delicious and irresistible. An old recipe, tried and true and really goodie.

These Banana Crumb Muffins are light and delicious with an irresistible crunchy crumb topping. This recipe makes 10-12 muffins using overripe bananas that takes only 30 minutes to whip up.

How to make Banana Crumb Muffins?

There are 2 main steps in making these irresistible Banana Crumb Muffins. First, make the banana muffins by mixing the flour, baking soda, baking powder and salt in a large bowl. In a separate bowl, beat together bananas, sugar, egg and melted butter. Mix the flour mixture and the banana mixture together until incorporated or just until moistened, then spoon the mixture into muffin cups. Second step, which is also the last one, make the crumb topping. Simply add and mix all the crumb topping ingredients together until it resembles coarse polenta. Sprinkle the crumbs on top of the muffins and start baking in a preheated oven (190 degrees C or 374 degrees F) for 18-20 minutes or until toothpick test comes out clean.

You may also like my other banana recipes: Soft and Moist Banana Cupcakes, Easy Soft and Moist Banana Bread and Best Banana Cupcakes with Honey Cinnamon Frosting.

Banana Crumb Muffins



1 1/2 cups plain flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas. mashed

3/4 cup white sugar

1 egg, lightly beaten

90 grams butter, melted


1/3 cup packed brown sugar

2 tablespoons plain flour

1/8 teaspoon ground cinnamon

20 grams butter


  1. Preheat oven to 190 degrees C or 374 degrees F. Lightly grease a muffin tray or insert 12 paper liners.
  2. MAKE BANANA MUFFINS: In a large bowl, mix the dry ingredients together; flour, baking soda, baking powder and salt.
  3. Beat together bananas, sugar, egg and melted butter in a separate bowl. Then transfer into the flour mixture and mix just until moistened and incorporated. Spoon batter into prepared muffin cups.
  4. MAKE CRUMB TOPPING: Mix together brown sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse polenta. Sprinkle crumbs over muffins.
  5. Bake muffins in a preheated oven for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.

Serve and enjoy these Banana Crumb Muffins with family and friends!


  • Use overripe bananas to ensure that muffins are soft and moist.
  • If your banana bread is browning too much or too quickly, lightly tent the top with foil while baking.
  • You can substitute white sugar to brown sugar.
  • Do not open the oven during baking unless you have to.
  • Use a toothpick to test done-ness (it’ll come out clean with a poke)

Did you make these Banana Crumb Muffins? Please leave us a comment below.


Ube Pandesal

Ube Pandesal is a sudden hit amongst Filipinos. Just look everywhere people are at rage posting photos of Ube Pandesal and Ube Cheese Pandesal. It has been trending lately and I want to get my hands on this much-loved bread from the Philippines.

This pandesal recipe is different from what I used to make, but you are welcome to give it a go with Pandesal recipe without Bread Maker and just add ube flavouring. I highly recommend using McCormick Ube extract to give it a real ube flavour. This recipe is only Ube Pandesal but of course, if you want to make Ube Cheese Pandesal, you just add cheddar cheese in the middle of the dough before baking.

Ube Pandesal Recipe


1 cup milk, evaporated or fresh

1 pouch or 2 1/4 teaspoon instant yeast

1 tablespoon sugar, for proofing

2 cups all-purpose flour

1 cup bread flour

1/2 cup white sugar

1/2 cup vegetable oil

1 teaspoon salt

1 teaspoon vanilla essence

1 teaspoon ube flavour extract

breadcrumbs for coating

How to Make Ube Pandesal?


  1. PROOF YEAST: Dissolve yeast in lukewarm water (110-115 degrees F) and add 1 tablespoon sugar. Stir to dissolve and let stand for 10 minutes or until it bubbles.
  2. MAKE DOUGH: In a large bowl, combine flour, salt and sugar. Add the yeast mixture, vegetable oil, vanilla essence and ube flavouring. Mix on medium speed with a dough hook until combined.
  3. Mix the dough until it forms. Transfer in a clean flat surface and knead the dough with your hands for 10 minutes until smooth. It should bounce back when you lightly press your finger into the dough.
  4. Place the dough in a greased bowl and cover it with a tea towel or plastic wrap. Let it rest for about 1 1/2 hour until double in size. If you live in a humid place, you can pre-heat the oven at 100 degrees C for about 10 minutes then turn it off. Place the bowl with the dough inside. This will help to rise the dough even in colder months.
  5. Give the dough a gently punch. Roll the dough into a log, cut and divide it into 20-25 pieces. Flatten each dough, at this stage if you want to make Ube Cheese Pandesal, you should add in the cubed cheddar cheese filling, seal and shape into a ball.
  6. Line baking sheets with baking paper and place the dough pieces with 1/2 inch apart. Cover it with a clean tea towel or plastic wrap and let it rise again for another 30 minutes- 1hour.
  7. Don’t forget to preheat the oven to 350 degreed F (180 degrees C) before baking.
  8. Roll each dough with breadcrumbs.
  9. Bake them for 10-15 minutes until the top is lightly brown.

Serve and enjoy this Ube Pandesal with family and friends!


  • When proofing yeast, make sure that the temperature of the milk is between 100-115 degrees F. More than this will kill the yeast. I also found out that adding 1 tablespoon sugar to the yeast mixture helps it proof easily.
  • You know you knead the dough well if it bounces back when you lightly press it with your finger. Normally, kneading takes about 10 minutes.
  • During winter months or if it is humid, you can preheat the oven to 100 degrees C, turn it off and place the dough to rise.
  • If you want to make Ube Cheese Pandesal, you can place cubed cheddar cheese on each flatten dough before rolling them to dough balls.
  • You can use either active or rapid rise (instant) yeast. Rapid rise (instant) yeast does not need to be bloomed or activated, but you can proof it too just to make sure.

Did you make this Ube Pandesal? Please leave us a comment below.


Cheese Scones

My kitchen smells like your typical bakery in the neighbourhood, those Cheese Scones are so good! American Scones (sounds like “cone”) or British Scones (pronounce as “skon”) whichever how you say it… they are both yummy, and that’s what’s important.

Today, I was busy in the kitchen making this and that. My kids were like ” Wow! You’re so bored Mum!” I probably was. By the way, these Cheese Scones are very popular British biscuit. I hope you could taste them. It is nice to be eaten with butter and jam or cheese.

Cheese Scones Recipe


2 cups of flour

1/2 teaspoon salt

3 teaspoons baking powder

50 grams (1/4 cup) butter, cut into tiny cubes

1 cup (100 grams) grated cheddar cheese

1 cup milk

How to Make Cheese Scones?


  1. Preheat the oven to 220 degrees C (425 degrees F).
  2. Using the sieve, sift the flour and salt into a mixing bowl. Rub in the cubed butter until the mixture resembles breadcrumbs.
  3. Next, add in the baking powder and half of the cheese (the other half will be used to sprinkle later).
  4. Make a well in the centre of the dry ingredients, add milk then mix it quickly with a knife (or with your hands if you don’t mind) to form a soft dough.
  5. Lightly floured board, table or kitchen counter, tip the dough and pat or roll into a rectangle. Cut into your desired shapes (I used a round cookie cutter for this recipe) and sprinkle them with the remaining cheese.
  6. Place on a baking tray and cook for 12-15 minutes until the colour turns rich gold.

Serve and enjoy these Cheese Scones with family and friends!

Did you make these Cheese Scones? Please leave us a comment below.


Easy Pizza Dough

This Easy Pizza Dough yields 2 large pizza rounds that you could make at home in less than 30 minutes, with only 5 ingredients to begin.

It does require kneading but does not need rising. So, skip the pizza delivery today because it is really simple and easy to make. Best of all, you can put any toppings you like, or make use of the leftovers in your fridge and turn it to a delicious pizza.

Easy Pizza Dough Recipe


2 1/4 teaspoon active dry yeast (1 packet of .25 ounce)

1 teaspoon sugar

1 cup warm water (110 degrees F or 45 degrees C)

2 1/2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

How to Make Easy Pizza Dough?


1. Preheat oven to 450 degrees F or 230 degrees C.

2. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until foamy and creamy, about 10 minutes.

3. Sift in flour, salt, and olive oil. Mix until the dough is smooth. Let rest for 5 minutes.

4. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer pizza crust to a lightly greased pizza pan.

5. Spread with desired toppings, and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Serve and enjoy this Easy Pizza Dough with family and friends!


  • Make sure that the yeast is still active. Check the expiration date. Do a proof test.
  • Warm water should be between 100-110 degrees F, anything over 130 degrees F will kill the yeast.
  • In this recipe, I used bread flour, but you are more than welcome to use all-purpose flour or plain flour.
  • Knead the dough by hand or use a hand mixer or stand mixer with the dough attachment.
  • This easy pizza dough from All Recipes can be kept in the freezer for up to 3 months, thaw the dough before using it.

Did you make this Easy Pizza Dough? Please leave a comment below.


Pan de Coco (Coconut Bread)

Pan de Coco (Coconut Bread) is a soft, fluffy sweet bun with sweetened coconut filling. It could be eaten as a snack or dessert. It is perfect with your favourite coffee, tea, unsweetened hot chocolate, or on its own!

This coconut bread is one of the most common Filipino bread, available in local bakeries. It is originated from Spain, but I have learned that this is also a Honduran staple. Pan de Coco (Coconut Bread) is a plump dinner roll serve alongside a meal of rice, beans, and fried plantains in Honduras. In Spain and in the Philippines, it is enjoyed as a snack or dessert. Are you ready to make your own Pan de Coco (Coconut Bread)?

Pan de Coco (Coconut Bread) Recipe



4 cups of flour (plain, all-purpose)

¾ cup of sugar

¼ ounce (2 ¼ teaspoons) instant dry yeast

1 ¼ cup lukewarm milk

½ cup of vegetable oil

½ teaspoon salt  


2 cups desiccated coconut

¾ cup brown sugar unpacked (In this recipe, I used white sugar)

1 cup milk (fresh, whole, coconut)

3 tablespoons butter

½ tablespoon vanilla extract

1 tablespoon flour, dissolved in ¼ cup milk  


1 egg, beaten

1 tablespoon water

How to Make Pan de Coco (Coconut Bread)?


1. Preheat oven to 180 degrees C.  

2. In a large bowl, sift together the flour and sugar. Add the dry yeast and mix.  

3. Add the lukewarm milk vegetable oil, and salt. Mix with a wooden spoon or spatula until it sticks together and forms a dough.  

4. Turn the dough on a clean, flat surface and knead for 5 minutes. Apply some oil on your hands to prevent the dough from sticking. Continue kneading until the dough gets less tacky and easier to handle.  

5. Grease the bowl and place the dough in. Cover with a plastic wrap or clean kitchen cloth. Leave it to rise for 30 minutes to an hour, or until the dough has doubled its size.  

6. MAKE FILLING: In a pan, combine desiccated coconut, brown sugar, coconut milk, water, butter, and vanilla extract. Bring to a simmer over low heat. Cook until liquid is mostly absorbed. Remove filling from heat and allow to slightly cool.  

7. Gently punch the dough and tip it to a flat surface. Roll the dough into a log and cut in half. Then cut each roll into two. Divide each log into 6 equal parts for a total of 24 pieces of dough.  

8. Cover the dough pieces with a kitchen towel and let rest for at least 3-5 minutes.  

9. Flatten each dough with the palm of your hand. Hold the flattened dough in the curve of your hand and add 1 tablespoon of coconut filling. Pinch the corners together to fully enclose the filling.  

10. Arrange the filled dough, pinched side down on a baking sheet about an inch apart.  

11. Poke small holes in the centre of each filled-dough with a fork. Cover with a clean kitchen towel and let them rest for another 20-30 minutes.  

12. Bake in a 340 degrees F or degrees C for 10 minutes. Remove from the oven and brush with egg wash. Return to oven and bake for another 4 minutes or until golden brown.

Serve this Pan de Coco with family and friends!


  • When kneading, avoid adding more flour or the bread will be too dense and crumbly.
  • If the dough is too sticky, apply some oil on your hands to prevent the dough from sticking.
  • If the dough is too dry, add some oil to the dough.
  • If you prefer filling to be more compact and sticky, add 1 tablespoon flour dissolved in ¼ cup milk after the liquid has been absorbed.
  • If the dough didn’t rise, the yeast could be expired and no longer active.

Did you make this Pan de Coco (Coconut Bread)? Please leave us a comment below.


Hot Cross Buns

Do you know where Hot Cross Buns originated? In 12th century, buns were baked by Anglican monk and marked them with a cross to remind us of Good Friday. Later on, Hot Cross Buns were so popular, and eventually became a symbol of Easter weekend.

Today, we can eat Hot Cross Buns anytime we want, as it is available in our local supermarket. We can also make it at home. They’re very similar to Cinnamon buns but it has more spice in it. It could be enjoyed plain, with raisins, dried currants or even cranberries. But my daughters don’t really like raisins, so I just omitted the dried currants from the original recipe from Delish.

Hot Cross Buns Recipe



1 cup warm milk

2 1/4 teaspoon active dry yeast, plus 1 tablespoon sugar for activating the yeast

1/3 cup butter, melted

1 large egg yolk

1 teaspoon pure vanilla extract

3 cups all-purpose flour (plus more for kneading)

1/2 cup 1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup raisins, optional

1 teaspoon lemon zest Egg wash, for brushing


1 cup icing sugar

1 tablespoon milk

1/2 teaspoon lemon zest

How to Make Hot Cross Buns?


1. In a medium bowl, combine milk, yeast and 1 tablespoon of sugar. Allow the yeast to activate by leaving it in a warm place for about 5-10 minutes.  

2. Whisk in butter, egg yolk and vanilla into the bowl with yeast mixture.  

3. In a large bowl, combine flour, sugar, salt, cinnamon and nutmeg. Make a well in the center of the flour mixture and add the yeast mixture. Using a wooden spoon, stir the flour-yeast mixture until thick. Stir in raisins.  

4. In a lightly floured surface, turn the dough in and knead until it is soft and elastic, about 8-10 minutes. Do not over knead. Shape the dough in a big ball.  

5. Grease a large bowl with butter and put the dough in. Cover with plastic wrap or cloth. Let is rise at room temperature until doubled in size, about 1 ½ hours.  

6. Turn the dough in a lightly floured surface, pat the dough and shape it into a large rectangle. Divide the dough into 12 proportions using a sharp knife or pastry silicone cutter. Butter a 9” x 12” baking pan.  

7. Shape each dough piece into a roll, tuck the edges under. Place into the buttered pan, seam side down. Cover with plastic wrap or cloth and let it rise in a warm place until the dough pieces have doubled in size, about 45 minutes.  

8. Preheat the oven to 375 degrees F or 180 degrees C. Brush the tops of the buns with egg wash. Bake the buns until they are golden and puffy, about 22-25 minutes.  

9. MAKE GLAZE: Whisk together icing sugar, milk and lemon zest until smooth, Transfer into a piping bag and make small cut in the corner of the bag or use round piping nozzle. Pipe a thick cross shape over each rolls.  

Serve and enjoy these Hot Cross Buns with family and friends!


  • Do not over-knead the dough or the hot cross buns will turn out hard.
  • You can add raisins, dried currants or cranberries.
  • Use all-purpose flour.
  • Make sure the yeast mixture is foamy and activated.
  • Use the baking pan, not cookie sheet. 


Banana Oat Bread

This Banana Oat Bread recipe calls for two things that should probably sitting in your kitchen and does not require you to go out of your house and queue for 1 hour and so at the grocery. It’s fluffy, moist and super filling, it’s so good you’ll thank me later.

We are entering our second week of lockdown, and as much as possible we try to shop for 7-14 days to decrease our chance to get coronavirus. The more we are exposed to people, the higher the risk to get infected. So, I just used ingredients that are in my pantry. Luckily, I have very ripe bananas on the kitchen counter and some rolled oats in my pantry. Let’s start baking!

Banana Oat Bread Recipe


1 1/2 cups rolled oats plus 1 tablespoon for sprinkling on top)

1 cup whole wheat flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups mashed very ripe bananas (about 4 medium bananas)

2/3 cup honey or maple syrup

4 tablespoons unsalted butter, melted

1/4 cup milk

3 tablespoons nonfat plain Greek yogurt

2 large eggs

1 teaspoon vanilla extract  

How to Make Banana Oat Bread?


1. Preheat the oven to 350 degrees F or 180 degrees C.

2. In a baking sheet, spread 1 ½ cups oats in a single layer. Place in the oven and toast for 8-10 minutes, until very light golden in colour. Stirring once halfway through. Set aside to cool.

3. Line a 9×5 inch loaf pan with baking paper so that the two sides overhang like handles. Lightly mist with nonstick spray.

4. Whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Stir in the toasted oats.

5. In a different bowl, mash the bananas and make sure to have 1 ½ cups. Whisk in the honey, melted butter, milk and Greek yogurt. Whisk in the eggs, one at a time, then add the vanilla extract.

6. Add the dry ingredients to the banana mixture. Stir very slowly and gently using a rubber spatula until it’s incorporated.

7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1 tablespoon toasted oats on top of the batter for decoration.

8. Bake the banana oats bread for 30 minutes, then loosely cover the loaf pan with foil. Make sure that the foil shields both ends of the pan. Continue baking for another 35 – 45 minutes (65 to 75 minutes total), or until toothpick test comes clean.

9. Place the pan on a wire rack to cool for 1 hour. Lift the bread by holding the baking paper handles and set it out on the rack to finish cooling completely.

Serve and enjoy Banana Oat Bread to your family and friends!

Did you make this Banana Oat Bread? Please leave us a comment below.


Blueberry Lemon Scones

Very easy Blueberry Lemon Scones recipe filled with of course… blueberries and drizzled with sweet and tangy lemon glaze.

These scones were done in 30 minutes. Seriously, I was supposed to make this the night before but I totally forgot and slept through the night. Or maybe I remembered it when I was awakened by the very loud noise from a motorcyclist who rushed down our street, then got back to sleep because it’s was so cozy that night.   

Anyway, so I needed to make something edible so my kids could have something in their lunch boxes. I gathered very basic ingredients that I need in making scones and voila, next thing I know it’s done. Plain and simple.   

The only tricky part I’ve encountered in making these scones is when I was trying to fold in the frozen blueberries and they just dove out of the dough like they have mind on their own. Other than that, it’s pretty simple.   

Not all scones are the same. Mind you, these scones I made are not flaky, crumbly or traditionally hard. This recipe looks like it’s hard on the outside but it’s really super soft in the inside. Just like how my kids and husband like it. Who likes hard bread anyway? We don’t.   I will definitely make this recipe again perhaps with dates next time, or plain cheese. Will see…

Blueberry Lemon Scones Recipe


2 cups flour

50 grams cold butter

3 tsp baking powder

½ tsp salt

1 cup milk plus 2 Tbsp for brushing

½ cup frozen blueberries

½ lemon, squeezed  


1 cup of icing sugar, sifted

2-3 Tbsp milk or lemon juice  

How to Make Blueberry Lemo Scones?


1. Preheat oven to 220C. Adjust baking rack to the middle-low position. Line a baking sheet with parchment paper. You could also use silicone mat.  

2. Put flour and cold butter in a large bowl. Using your hands, fork, or a pastry cutter, combine the mixture until it resembles coarse meal.  

3. Add baking powder and salt.  

4. Make a well and slowly pour in milk and lemon juice. Using a hook attachment or a rubber spatula, mix and toss the mixture until everything is moistened. It will look like wet dough. Slowly and gently fold in blueberries.  

5. In a floured surface, toss in the wet dough. Make a flat log, about 10-12 inch long. With your pastry cutter or knife, cut the dough in triangles. This recipe can make 10-12 scones.  

6. Place the scones on to the prepared baking sheet, at least 2 inches apart.  

7. Bake for 12 minutes or until lightly golden and cooked through. When done, remove from the oven and allow to cool for a few minutes.  

8. While cooling, make the glaze by adding icing and milk or lemon juice together. Whisk until it’s smooth.  

9. Drizzle glaze over scones before serving.  

Serve and enjoy these Blueberry Lemon Scones with family and friends!

Do you make these Blueberry Lemon Scones? Please leave us a comment below.


Spanish Bread



3 cups flour
1 1/2 teaspoons instant dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
3 tablespoons or 60 grams of butter, melted
1 egg


1/2 cup or 115 grams butter, softened
1/2 cup sugar
1/4 bread crumbs


1/2 cup bread


1. Put milk and yeast in a microwavable bowl or Pyrex cup and heat in the microwave for 30 secs. Don’t heat too much as the yeast will die.

2. Add the melted butter and 1 egg into the milk mixture.

3. In a separate bowl, put flour, sugar and salt.

4. Pour the milk mixture into the dry ingredients. Mix well until well incorporated. Knead the dough on a clean surface, dust it with flour first until it becomes smooth and elastic, about 5-10 minutes.

5. Form the dough into a ball and place it in a greased bowl. Cover it with a kitchen towel or plastic wrap. Let it rise in a warm area until it is doubled in size. It could take 30 minutes to an hour.

6. While the dough is rising, prepare the filling. In a bowl, mix butter, sugar and bread crumbs together until well combined.

7. When the dough has doubled in size, punch the dough and divide into 20 equal parts using a knife or dough slicer. Roll each ball into triangle or rectangle. Spread the filling evenly to the dough. Roll the dough from the wider end towards the small end.

8. Roll it in breadcrumbs and place it into the baking tray. When done with all the pieces, cover them with towel and let it rise for another 10-15 minutes.

9. Remove the cover before baking.

10. Bake them on the middle rack in 150 degrees C for 20 minutes in a preheated oven.

11. Serve and enjoy with family and friends!