Monday, November 05, 2007

Cappuccino Walnut Cookies

3 comments:

Anonymous said...

These cookies looks tasty, aunty. The recipe is from which book?

Anonymous said...

Hi,

I'm LeeLee's friend. Am introduced to your blog by her. Became a homemaker a year ago...Nothing to do...so want to start to cook and bake.
Got interested by all the nice food picture all of you posted.
Oh, by the way..I have no experience in the kitchen at all..."pai sai".
One question need your help...what is the difference between cake flour and hongkong flour. Can't seem to get it in New Zealand. They only have 3 kinds of flour...High grade, self-raising and plain flour. And could u give me the receipe for the cappuccino walnut cookies please...
My email is Cindy.teonh@hotmail.com Thanks

Aunty Yochana said...

Hi cindy,

Cake flour is not as light as hong kong flour. Cake flour is good for making butter cakes while hong kong flour is good for steamed cakes like fatt kou or pow.

High grade flour should be Hong Kong flour is I'm not mistaken and the plain flour can be a sub for cake flour.

rgds