26 May (Sat) 11:00am - 3:30pm : 3
30 May (Wed) 1:30pm - 5:00pm : 10
10% discount for returning participants.
Christopher kicks off a new series of classes featuring recipes for all kinds of bakes in his signature (free)style, combining local and western influences. This first instalment is dedicated to cookies – easy to make, sophisticated in flavour, and created to inspire crumbly, crispy, crunchy cravings!
1. Miso Almond Millionaire’s Shortbread
If you like salted caramel, you’ll love these bars – rich shortbread infused with savoury Japanese miso, covered with a layer of roasted almonds and bittersweet caramel, and finished with a topping of dark chocolate marbled with feathery ripples of white chocolate.
2. Cereal Prawn Oatmeal Cookies
Yes, you read that correctly! Sweet-savoury and very addictive, this thin and crispy oatmeal cookie combines all the key elements of the classic tze-char dish – curry leaves, a hint of chilli, salted egg yolk, and a dash of shrimpy umami – with flaked almonds for extra luxury.
3. Cocoa Viennese Sablés with Berried Chocolate
These deeply dusky swirls match an intensely chocolatey, fine-textured piped spritz cookie with a blend of white chocolate and tart dried raspberries, for a bright and full contrast of tastes and colours.
4. Crunchy Corn & Sesame Snaps
The subtle fragrance of cornmeal finds a fine partner in the aromatic nuttiness of roasted sesame seeds. Framing this dynamic duo is a buttery eggless cookie dough that bakes up as light and crunchy as your favourite cornflakes.
Maximum of 12 participants.
Type Demonstration by Chef.
Participants will sample on all the demonstrated items.
Take Home Items Participants will take home a Recipe Pack.