Chicken Farm Bakers' Project #5: Finger Food Party, Bite size blueberry crumble

I just got this book about 4 days ago from my dearest friend. We made a agreement that we have to stop buying cookbooks for 3 months (because we spend a very big amount of money every months, well, both of us love buying cookbooks, haha). But she broke the rule and bought this book, so she give me this book (instead of paying a fine, ^ ^ and it's a new year gift too).

After I got the book, I really want to try the recipe, and when I had to make something for the Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party. This is the time for me. I turn the simple cake into bite size cakes, which you can eat it with your fingers.

Anyway if you don't want to make it so small like mine, you can use this recipe but bake it in the 8 inches round cake pan, and the baking time will be 30-35 minutes.

I really love the small size cake, it's cute and easy to eat too. Oh, and I forgot to say that this recipe is very easy to make, too.

Bite Size Blueberry Crumble
Makes 30 pieces (4 cm x 2 cm)

350g	Fresh or frozen blueberry
150	Self-rising flour(or 150g cake flour + ¾ tsp baking powder)
	Pinch of ground cinnamon
50g	caster sugar
1	Egg
30ml	milk
100g	Butter, melted and cooled
For the crumble topping
50g	plain flour
50g	Butter, cold and cubed
¼ tsp	ground cinnamon
	Icing sugar, for dusting (optional)

Note: if you using unsalted butter, add a pinch of salt to balance the flavor.

Preheat oven to 180°C

For the crumble topping:

To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingertips (or use a scraper to cut the butter into the flour) to make a crumb-like mixture, set aside.

1 Sift the flour and cinnamon into a large bowl, add the sugar, mix together and make a well in the centre.

2 Whisk the egg, milk and melted butter together in another bowl, then pour into the dry ingredients and combine with a wooden spoon or whisk. Beat well to make a thick, smooth mixture.

3 Spoon the batter into the prepared tin and spread evenly.Scatter the blueberry over the mixture and gently press them in with the back of a fork.

4 Sprinkle the crumble over the cake.

Bake in the oven for 20 minutes or until the top is lightly golden and a skewer inserted into the middle comes out clean.

5 Leave in the tin for about 10 minutes until cool enough to handle, then remove the cake from the tin. Allow to cool on a wire rack.

6 Dust with icing sugar, if you wish, and serve.

Chicken Farm Bakers' Project #5: Bite Size Blueberry Crumble

Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party

December is the month for party, Christmas and New year (and if you have a lot of friends the parties will be more, haha) This month, Chicken Farm Bakers' Project #5 is "Let's Celebrate Finger Food Party", so I will give you some idea for a party, ^ ^.

The theme of this month is "Finger food" which have only meaning that you don't need anything than your fingers to enjoy them, (and it will be great for the host to because you don't have to wash anything after a party, no fork or spoon).

I made three recipes for this time, one savory and two sweets. All of them can be prepared ahead, so no last minutes rush. The first is the bite size blueberry crumble, which is very easy to make and to eat too.

The second is mini strawberry savarin, which you can make the savarin bread two day before assemble. The last one is mini polenta muffins with prawns and dill mayonnaise, which can be prepared ahead too.

I think the party time is a good time for relaxation both for the hosts and the guests, so when you don't have to travel between the kitchen and the living room, the stress will be less.

Mini polenta muffins with prawns and dill mayonnaise















Bite size blueberry crumble



























Mini Strawberry Savarin




I will post the recipe one by one and update the links here.

I hope you will enjoy this series of finger food as much as I had a lot of fun making it.

Chicken Farm Bakers' Project #5: Let's Celebrate Finger Food Party

Dried Shrimp Cookies: Thai style savory cookies!

Dried shrimp is an simple ingredient in Thai cooking, salty and fragrance. This time, it turns into very addictive snack, the dried shrimp cookie. A little savory cookie for any party!

Actually, someone ask for this recipe, her child (who goes to study aboard) wants to make this cookie for a Christmas party. So, I had to rush into the kitchen and try this recipe as quick as I could.

The most importance thing is using the best dried shrimp that you can find, try it before buying (if you can), the good dried shrimp has to be lightly salty with a hint of sweetness, and not too small.

The cookie is salty sweet, and yes it's delicious and when you start the first one you just can't stop.
The party season is near, so try this if you have a chance, I know you will love it.

Dried Shrimp Cookies
Makes about 75 pieces

75g	Dried shrimp
1	Egg
75g	Sugar
165g	All purpose flour
115g	Unsalted butter
½ tsp	Vanilla extract
	A dash of salt

Preheat oven to 180°C
Line the baking sheet with baking paper or silpat.

Combine the flour and dried shrimp in a bowl, and put in the food processor, process until fine.
Set aside.
Beat the butter and sugar until blend, add a dash of salt (Note: you have to taste the shrimp first, if it's very salty, you might omit the salt here).
Put the egg into the bowl and beat until combine, then add the vanilla.
Pour the flour mixture into the bowl, mix with the spatula until combine.


Put the dough into the piping bag fit with 1 cm round nozzle.
Pipe the dough into 5cm small finger.
Bake the cookies for 12-15 minutes, or until golden brown.
Let the cookies cool on the wire rack.

Dried shrimp Cookies: Thai style savory cookies!