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I had leftover lychees from making Lychee macarons so I decided to try making a lychee chiffon cake substituting the typically used Pandan juice with lychee puree. The Lychee Chiffon cake here has this subtle lychee flavour, almost like a little tang to it. Could be too subtle for some, but it’s definitely a wonderful, light chiffon cake.

Lychee Chiffon Cake (adapted from Pick Yin’s blog)
Makes: One 25cm Cake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 2 hours

Ingredients
160g Lychees, Canned and Strained (Makes 1/2 cup Lychee Puree)
180g Self Raising Flour
50g Caster Sugar
8 Egg Yolks
6 tbsp Corn Oil
1/4 tsp Baking Soda
8 Egg Whites
100g Caster Sugar
1/2 tsp Cream of Tartar

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Method
1. Preheat oven to 170°C.
2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.

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3. Sift the self raising flour and baking soda in a small bowl.

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4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.

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5. Add the lychee puree to the egg mixture and mix until combined.
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6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted.

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7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.

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8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.

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9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.

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10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.

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11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.

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Lychee Chiffon Cake
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A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Lychee Chiffon Cake
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Votes: 6
Rating: 3
You:
Rate this recipe!
A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Ingredients
  • 160g LycheesCanned, Strained
  • 180g Self-Raising Flour
  • 50g Caster Sugar
  • 8 Egg Yolks
  • 6tbsp Corn Oil
  • 1/4tsp Baking Soda
  • 8 Egg Whites
  • 100g Caster Sugar
  • 1/2tsp Cream of Tartar
Servings: Cake
Units:
Instructions
  1. Preheat oven to 170°C.
  2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.
  3. Sift the self raising flour and baking soda in a small bowl.
  4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.
  5. Add the lychee puree to the egg mixture and mix until combined.
  6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted
  7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.
  8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.
  9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.
  10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.
  11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.
Recipe Notes

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  • 160g of canned and strained Lychees should make 1/2 cup Lychee Puree
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This is probably the best recipe I’ve come across and of course it’s from world renowned pastry chef Pierre Hermé. The macaron shells came out absolutely perfect, it has that crispy outer shell and slightly chewy inside. I’ve attempted to make macarons several times before, and apart from a one off success and using Zumbo’s premix pack, nothing came close to the consistency I was after. Finally found the perfect recipe and while although the shells are flavourless, the filling packs a fruity punch with the lychee flavour coming through. A lovely summer treat.

Lychee & White Chocolate Macarons (adapted from Pierre Herme’s book Macarons)
Makes: 72 Macarons (Around 144 shells)
Preparation Time: 1 hour
Cooking Time: 25 minutes
Passive Time: 2 hours + 24 hours

Ingredients
Macaron Shells
300g Ground Almonds
300g Icing Sugar
110g Liquefied Egg Whites (See note below)
300g Caster Sugar
75g Mineral Water
110g Liquefied Egg Whites (See note below)
4g Strawberry Food Colouring (Optional)
4g Carmine Red Food Colouring (Optional)

Lychee & White Chocolate Ganache
410g White Chocolate
400g Lychees (Preserved in Syrup)/240g Lychee Purée
60g Liquid Crème Fraîche or Whipping Cream (35% Fat)

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Method
Lychee & White Chocolate Ganache
1. Drain the lychees and blend, then strain the lychees to obtain a smooth purée. You will need 240g purée.
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2. Chop up the white chocolate so that it can melt more quickly and then place in a heatproof bowl over a pan of simmering water. Making sure that the bottom of the bowl does not touch the water.

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3. In a separate saucepan, bring the cream and lychee puree to the boil.

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4. Pour the lychee mixture over the melted chocolate a third at a time. However, with the last third, check if the chocolate mixture is thick enough because if your puree is quite runny already you won’t be able to pipe the ganache properly but also note the ganache will thicken when cooled as well.

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5. Once mixed together, pour the ganache into a bowl and then cover with clingfilm, making sure that the clingfilm touches the surface of the ganache so a skin doesn’t form. Set aside in the fridge for the ganache to thicken.

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Macaron Shells
1. Sift the icing sugar and ground almonds in a large sized bowl.

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2. If you wanted to add food colouring, you would add this to your first portion of liquefied egg whites. Pour the egg white mixture over the icing sugar and ground almonds but don’t stir it.

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3. Combine the water and caster sugar in a saucepan and bring to boil and when the syrup reaches 115°C, simultaneously start whisking the second portion of liquefied egg whites in a stand mixer to soft peaks.

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4. When the sugar mixture reaches 118°C, take off from the heat and slowly pour into the egg whites making sure the egg whites are still being whisked to avoid cooking the eggs. Whisk the mixture until the meringue cools down to 50°C.
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5. Fold the meringue into the icing sugar/ground almonds mixture. Spoon the batter into a piping bag fitted with a plain nozzle.

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6. Pipe the batter into circles around 3.5cm in diameter. Space these around 2cm apart on lined baking trays. Leave the shells to stand for at least 30 minutes or until they form a skin. You should be able to touch the shell without the batter sticking to you.

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7. Preheat the fan oven to 180°C then put the trays in the oven. Bake for 12 minutes, quickly opening and shutting the door two times during cooking. Once down, take out of the oven and slide the shells onto a work surface and allow to cool.

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Assembly
1. Once the ganache has cooled, spoon the mixture into a piping bag fitted with a plain nozzle. Pipe a mound of ganache onto half of the shells. Then press together the piped shell with the clean shell. Store the macarons in the fridge for 24 hours and bring back out at the point of serving.

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Lychee & White Chocolate Macarons
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Votes: 6
Rating: 4
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The lychee flavour comes through so well, and matched perfectly with the white chocolate. The macaron shells are crispy, and slightly chewy making for a fantastic macaron.
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Lychee & White Chocolate Macarons
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Votes: 6
Rating: 4
You:
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The lychee flavour comes through so well, and matched perfectly with the white chocolate. The macaron shells are crispy, and slightly chewy making for a fantastic macaron.
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Ingredients
Macaron Shells
  • 300g Ground Almonds
  • 300g Icing Sugar
  • 100g Liquefied Egg WhitesSee note below
  • 300g Caster Sugar
  • 75g Mineral Water
  • 110g Liquefied Egg WhitesSee note below
  • 4g Strawberry Food ColouringOptional
  • 4g Carmine Red Food ColouringOptional
Lychee & White Chocolate Ganache
  • 410g White Chocolate
  • 400g Lychees (Preserved in Syrup)(400g Lychees in Syrup = 240g Lychee Puree)
  • 60g Liquid Crème Fraîcheor Whipping Cream (35% Fat)
Servings: Macarons
Units:
Instructions
Lychee & White Chocolate Ganache
  1. Drain the lychees and blend, then strain the lychees to obtain a smooth purée. You will need 240g purée.
  2. Chop up the white chocolate so that it can melt more quickly and then place in a heatproof bowl over a pan of simmering water. Making sure that the bottom of the bowl does not touch the water.
  3. In a separate saucepan, bring the cream and lychee puree to the boil.
  4. Pour the lychee mixture over the melted chocolate a third at a time. However, with the last third, check if the chocolate mixture is thick enough because if your puree is quite runny already you won't be able to pipe the ganache properly but also note the ganache will thicken when cooled as well.
  5. Once mixed together, pour the ganache into a bowl and then cover with clingfilm, making sure that the clingfilm touches the surface of the ganache so a skin doesn't form. Set aside in the fridge for the ganache to thicken.
Macaron Shells
  1. Sift the icing sugar and ground almonds in a large sized bowl.
  2. If you wanted to add food colouring, you would add this to your first portion of liquefied egg whites. Pour the egg white mixture over the icing sugar and ground almonds but don't stir it.
  3. Combine the water and caster sugar in a saucepan and bring to boil and when the syrup reaches 115°C, simultaneously start whisking the second portion of liquefied egg whites in a stand mixer to soft peaks.
  4. When the sugar mixture reaches 118°C, take off from the heat and slowly pour into the egg whites making sure the egg whites are still being whisked to avoid cooking the eggs. Whisk the mixture until the meringue cools down to 50°C.
  5. Fold the meringue into the icing sugar/ground almonds mixture. Spoon the batter into a piping bag fitted with a plain nozzle.
  6. Pipe the batter into circles around 3.5cm in diameter. Space these around 2cm apart on lined baking trays. Leave the shells to stand for at least 30 minutes or until they form a skin. You should be able to touch the shell without the batter sticking to you.
  7. Preheat the fan oven to 180°C then put the trays in the oven. Bake for 12 minutes, quickly opening and shutting the door two times during cooking. Once down, take out of the oven and slide the shells onto a work surface and allow to cool.
Assembly
  1. Once the ganache has cooled, spoon the mixture into a piping bag fitted with a plain nozzle. Pipe a mound of ganache onto half of the shells. Then press together the piped shell with the clean shell. Store the macarons in the fridge for 24 hours and bring back out at the point of serving.
Recipe Notes

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  • Liquefied Egg Whites are egg whites left in the fridge for several days or a week which allows the egg whites to become less elastic.
  • Depending on your lychees, you may find that the the amount of puree is quite runny and you may not be able to pipe the ganache. So I'd recommend adding the lychee/cream mixture in a bit at a time and the ganache mixture should be a bit thick already. I had to add around 150g extra of white chocolate to get the right consistency for my ganache.
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This recipe for beer bread is so simple and easy and requires no resting time or waiting for the bread to rise. Simply just chuck all the ingredients together, and make the caramel sauce topping and put it in the oven! While it doesn’t have the yeasty flavour from bread, you get the subtle “wheaty” beer flavour with the apples, toasty walnuts and with that delicious crunchy caramel topping. It’s good I tell you.

Caramel Apple Beer Bread (Adapted from The Beeroness)
Makes: One Loaf
Preparation Time: 10 minutes
Cooking Time: 1 hour
Passive Time: 5 minutes

Ingredients
Bread
450g Plain Flour
45g Caster Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
60g Walnuts, Toasted & Roughly Chopped
1/2 tsp Cinnamon
300g Large Granny Smith Apples, Peeled & Chopped (around 225g)
355ml Wheat Beer
55g Unsalted Butter, Melted

Caramel Sauce
170g Caster Sugar
2 tbs Water
30g Unsalted Butter, Cubed
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Method
1. Preheat oven to 175°C.

2. Sift the plain flour, baking powder, salt, sugar and cinnamon in a large bowl.

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3. Add in the apple pieces and walnuts and stir until all mixed.

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4. Pour in the beer and melted butter into the large bowl and stir until just combined.

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5. Scoop the bread mixture into a greased loaf pan and set aside.

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6. In a small pot, add the sugar, water and butter heat over high heat. Stir the mixture until the butter has melted, then allow to boil without stirring for around 5 to 6 minutes or until the mixture has turned an amber colour. Then remove from heat to cool slightly.

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7. While the caramel is still runny, pour over the top of the entire loaf. Then bake in the oven for around 45 to 55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.

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Caramel Apple Beer Bread
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Delicious and so easy to make Caramel Apple Beer Bread that is amazing just straight out of the oven.
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Caramel Apple Beer Bread
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Delicious and so easy to make Caramel Apple Beer Bread that is amazing just straight out of the oven.
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Ingredients
Bread
  • 450g Plain Flour
  • 45g Caster Sugar
  • 2 1/2tsp Baking Powder
  • 1/2tsp Salt
  • 60g WalnutsToasted & Roughly Chopped
  • 1/2tsp Cinnamon
  • 300g Large Granny Smith ApplesPeeled & Chopped
  • 355ml Wheat Beer
  • 55g Unsalted ButterMelted
Caramel
  • 170g Caster Sugar
  • 2tbsp Water
  • 30g Unsalted ButterCubed
Servings: Loaf
Units:
Instructions
  1. Preheat oven to 175°C.
  2. Sift the plain flour, baking powder, salt, sugar and cinnamon in a large bowl.
  3. Add in the apple pieces and walnuts and stir until all mixed.
  4. Pour in the beer and melted butter into the large bowl and stir until just combined.
  5. Scoop the bread mixture into a greased loaf pan and set aside.
  6. In a small pot, add the sugar, water and butter heat over high heat. Stir the mixture until the butter has melted, then allow to boil without stirring for around 5 to 6 minutes or until the mixture has turned an amber colour. Then remove from heat to cool slightly.
  7. While the caramel is still runny, pour over the top of the entire loaf. Then bake in the oven for around 45 to 55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
Recipe Notes

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  • You can add a bit less walnuts and apples to the bread but if you add more, the bread may not hold its shape as well.
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Want a deliciously, warm and sweet treat for the cold weather? These Chinese dumplings or Tang Yuan are perfect for a cold day. The ginger sugar syrup has a lovely subtle ginger flavour, not too overpowering and the oozy black sesame is always a winner in my book. These dumplings can be made with fillings or without, and that’s really the fun of it all. Well, apart from eating it!

Black Sesame Dumplings (Tang Yuan) (Adapted from Rasa Malaysia)
Serves: 4-6 people
Cooking Time: 45 minutes
Preparation Time: 15 minutes

Ingredients
Black Sesame Dough
230g glutinous rice flour
180ml water
1-2tsp black sesame powder (optional)

Coloured Dumplings
200g glutinous rice flour
120ml water
1/2 tbsp sugar
Colouring

Black Sesame Filling
60g black sesame seeds
45g caster sugar
45g unsalted butter

Ginger Syrup
1200ml water (reduced to 4 cups after boiling)
180g rock sugar
4 slices ginger
2 pandan leaves (tied in a knot)

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Method
Black Sesame Filling
1. Lightly toast the black sesame seeds over medium heat until it’s aromatic. Take off the heat and let it cool.

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2. Use a mini food processor to grind the black sesame seeds until it becomes a fine powder.

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3. Place the cooled ground black sesame into a saucepan and heat over low-medium heat, and add sugar and butter and stir well to form a thick paste. If it’s too dry, add more butter. Place the paste into a bowl and let cool in the fridge so it’s easier to fill the dumplings later on.

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Black Sesame Dough
4. In a big bowl, mix the glutinous rice flour with water (adding the optional black sesame powder too) until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (the bigger the balls, the easier it is to fill) Note: The coloured dumplings follow similar steps, just add the sugar when adding the water.

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5. Flatten each ball in your palm, and then spoon in the black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.

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Ginger Syrup
6.  Boil the water on medium-high heat.

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7. Add the ginger, pandan leaves and rock sugar into the water and boil for 10-15 minutes with medium heat. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar if it’s not sweet enough.
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Dumplings
8. Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into a bowl of the ginger syrup. Turn off heat and serve the black sesame dumplings immediately.

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Black Sesame Tang Yuan
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Want a deliciously, warm and sweet treat for the cold weather? These Chinese dumplings or Tang Yuan are perfect for a cold day. The ginger sugar syrup has a lovely subtle ginger flavour, not too overpowering and the oozy black sesame is always a winner in my book.
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Black Sesame Tang Yuan
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Votes: 0
Rating: 0
You:
Rate this recipe!
Want a deliciously, warm and sweet treat for the cold weather? These Chinese dumplings or Tang Yuan are perfect for a cold day. The ginger sugar syrup has a lovely subtle ginger flavour, not too overpowering and the oozy black sesame is always a winner in my book.
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Prep Time
15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Ingredients
Black Sesame Dough
  • 230g Glutinous Rice Flour
  • 180ml Water
  • 1-2tsp Black Sesame PowderOptional
Coloured Dumplings
  • 200g Glutinous Rice Flour
  • 120ml Water
  • 1/2tbsp Sugar
  • Food ColouringOptional
Black Sesame Filling
  • 60g Black Sesame Seeds
  • 45g Caster Sugar
  • 45g Unsalted Butter
Ginger Syrup
  • 1200ml Water
  • 180g Rock Sugar
  • 4Slices Ginger
  • 2 Pandan leavesTied in a Knot
Servings: People
Units:
Instructions
Black Sesame Filling
  1. Lightly toast the black sesame seeds over medium heat until it's aromatic. Take off the heat and let it cool.
  1. Use a mini food processor to grind the black sesame seeds until it becomes a fine powder.
  2. Place the cooled ground black sesame into a saucepan and heat over low-medium heat, and add sugar and butter and stir well to form a thick paste. If it's too dry, add more butter. Place the paste into a bowl and let cool in the fridge so it's easier to fill the dumplings later on.
Black Sesame Dough
  1. In a big bowl, mix the glutinous rice flour with water (adding the optional black sesame powder too) until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (the bigger the balls, the easier it is to fill) Note: The coloured dumplings follow similar steps, just add the sugar when adding the water.
  2. Flatten each ball in your palm, and then spoon in the black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.
Ginger Syrup
  1. Boil the water on medium-high heat.
  2. Add the ginger, pandan leaves and rock sugar into the water and boil for 10-15 minutes with medium heat. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar if it's not sweet enough.
Dumplings
  1. Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into a bowl of the ginger syrup. Turn off heat and serve the black sesame dumplings immediately.
Recipe Notes

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  • Lard can be substituted for butter if you so prefer, or margarine for a less buttery taste.
  • Try adding less filling first to see if you can close the balls properly, as they might leak if they are not closed properly during cooking.
  • Boil the dumplings in a separate pot to the ginger syrup as the flour from the dumplings may make your syrup cloudy or in the off chance the black sesame bursts out of the dough.
  • Filling-less dumplings uses the same method as the filling dumplings, just adding a bit of sugar for sweetness.
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I was on this Bailey’s kick, where I was searching for recipes on how to incorporate that lovely Bailey’s Irish Cream flavour. I found this recipe from Gimme Some Oven which looked amazing. These cookies are more like a cake or muffin in texture but taste great all the same.

Bailey’s Chocolate Cookie-Muffins (from Gimme Some Oven)
Makes: 50 cookies
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Passive Time: 2 hours

Ingredients
225g unsalted butter, softened
160g caster sugar
2 eggs
1 tsp vanilla extract
340g plain flour
60g unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
120ml Bailey’s Irish Cream
175g white chocolate chips

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Method
1. In a separate bowl, sift the plain flour, cocoa powder, baking soda and salt.

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2. Using an mixer, whisk the butter and sugar together until light and fluffy.

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3. Add in the eggs and vanilla extract until well combined.

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4. Then add in the Bailey’s one tablespoon at a time, mix until well incorporated.

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5. Add the dry ingredients and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.

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4. Preheat the oven at 175°C. Then scoop out balls of dough and place onto a lined baking tray. Bake for 8-10 minutes or until base is cooked through. Remove from the oven and allow to cool.

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Bailey's Chocolate Cookie-Muffins
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These cookies or should I say cookie-muffins taste like a muffin but look like cookies. It has a nice fluffy cake like texture with lovely chocolate flavour.
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Bailey's Chocolate Cookie-Muffins
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These cookies or should I say cookie-muffins taste like a muffin but look like cookies. It has a nice fluffy cake like texture with lovely chocolate flavour.
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Servings Prep Time
50Cookies 10Minutes
Cook Time Passive Time
10Minutes 2Hours
Ingredients
  • 225g Unsalted ButterSoftened
  • 160g Caster Sugar
  • 2 Eggs
  • 1tsp Vanilla Extract
  • 340g Plain Flour
  • 60g Unsweetened Cocoa Powder
  • 1 1/4tsp Baking Soda
  • 1/4tsp Salt
  • 120ml Baileys Irish Cream
  • 175g White Chocolate Chips
Servings: Cookies
Units:
Instructions
  1. In a separate bowl, sift the plain flour, cocoa powder, baking soda and salt.
  2. Using an mixer, whisk the butter and sugar together until light and fluffy.
  3. Add in the eggs and vanilla extract until well combined.
  4. Then add in the Bailey's one tablespoon at a time, mix until all incorporated.
  5. Add the dry ingredients and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.
  6. Preheat the oven at 175°C. Then scoop out balls of dough and place onto a lined baking tray. Bake for 8-10 minutes or until base is cooked through. Remove from the oven and allow to cool.
Recipe Notes

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  • You can substitute the white chocolate chips with milk, dark, or even caramel!
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