‘Icecream’ Scoop Cookies/ 스쿱 쿠키

‘Extremely useful in the winter,’ said Mr Wonka, rushing on. ‘Hot ice cream warms you up no end in freezing weather….’

‘…an ice cream that would never melt, even in the hottest sun…’

I don’t know about you, but as an 8 year old reading Roald Dahl’s ‘Charlie and the Chocolate Factory’, I always wondered how Willy Wonka could’ve possibly made ‘hot’ AND ‘never-melting’ icecream. After 8 years, I think I’ve finally got the answer:

Icecream scoop cookies.

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As a bonus I could say that these are vegan (if you use dairy free products) as they don’t contain any eggs but just as a ‘small’ note, these aren’t exactly the healthiest options in terms of vegan treats- not that my friend Ashley would care to be honest teehee. Needless to say these cookies are always a huge hit with my family, especially when I try them out with different colours and flavours.

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These have been flavoured with ‘쑥가루’ which is a traditional korean herb that’s quite mild in flavour. You can always use matcha here!
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A classic Neapolitan colour combo!

In terms of its texture and what it tastes like, I would say that they resemble a short butter biscuit on the outside but once you get to the middle it’s quite soft as they’re pretty thick cookies. So I guess you get the best of both worlds in just one compact scoop.

Speaking of scoops, in order to make these cookies you need to get yourselves one of these fancy scoops which releases the contents when the press the sides. I got mine as a gift from my aunt who lives in America but they’re easily available online as well as baking supplies shops such as Lakeland.

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One top secret for perfectly uniform cookies is to use an icecream scoop!

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INGREDIENTS- this is for a basic scoop cookie dough recipe

yields approx. 20 cookies

  • 200g Dairy free butter
  • 1/2 tsp vanilla paste/ 1 tsp vanilla extract
  • 70g icing sugar
  • 300g plain flour
  • 100-150g dark chocolate chunks chopped (or chips) *


-I’ve baked these before by substituting 30g of the flour for cocoa, matcha, 쑥가루.

-*Feel free to add chopped oreos for cookies and cream scoop cookies, chocolate chunks/chips, flavouring and colourings

-You can also combine two different coloured batches to create a marbled effect


  1. Line two baking trays with baking paper and preheat your oven to 180C.
  2. Cream the dairy free butter in a medium sized bowl until light and fluffy using a handheld mixer OR if you’re like me and need to build some arm muscles… grab a wooden spoon.
  3. Mix in the icing sugar and vanilla paste. (If you’re adding food colouring or flavourings, I would recommend you to put it in at this point).
  4. Sift over your dry ingredients and then fold it in using a spatula. The dough will be VERY crumbly at first but be persistent until you get a very stiff dough. (I’ve seen people just using their hands to do this bit). Halfway through when there’s still traces of flour in your bowl, add your chopped chocolate and mix until it is all evenly distributed (you don’t want to be the one with the cookie that has the least chocolate in!).
  5. Now here comes the part where there’s some serious scooping business. Making sure that each one is compact, scoop out the mixture directly onto the lined trays leaving a few cm space between each one- they don’t spread that much.
  6. Bake them in your preheated oven for 14 mins until your kitchen smells literally like cookie heaven then leave them to cool on the trays for 15 minutes before transferring them to a wire rack.

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I would say that these definitely look harder than they actually are to make. Even better, wrap them up in gift bags with a cute note and ribbon for the cherry on top of this sundae of cookies. I guarantee whoever receives them will be amazed at how closely they resemble this classic frozen treat!

Hayeon X



Orange and Cranberry Chiffon Cake

It’s finally 2018- which to many would mean new years resolutions; a fresh start….annnd in my case a cake to celebrate the occasion. I know Christmas is over now and everything, but just to keep back some of the magical winter wonderland scenes that we all dreamt of whilst listening to Michael Buble (come on, I know you did), I thought I would go on a little forage…

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-for Sugared cranberries. Honestly whoever thought of using these natural jewels to decorate christmas/ winter cakes were a pure genius. With the thin layer of sugar and burst of scarlet from underneath, it could easily mistake someone for frozen berries that have been picked straight from the woods! What’s more the harmonious combination of cranberries with orange only meant that I had to adorn my orange chiffon cake with these beauties.

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Ombre Giant Cupcake & Joint 17th Bday Celebration!

It’s been a while since I got my hands on my giant cupcake silicon mould,  which if some of you can remember, I used to make this Giant Cupcake! with a couple friends a while back. WELL, here is another version of one in all it’s glory!


As you can probably see I went for an alternative method in terms of decorating and piping compared to my previous giant cupcake. Instead of the simple and classic double toned piped rosettes, I went for a scalloped ombre effect. What’s more I covered the entire bottom section with a rim of dark chocolate kitkats PLUS did a hidden chocolate “pinata” surprise inside! Honestly it’s what my mum would call a Heart attack in one giant cupcake (in korean she would say 대빵칼로리! hehe).

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Lemon loaf cake + small life update

So… a LOT of things have happened in my life recently- both good and bad. I guess that’s how I find myself writing posts like this to get my mind off the ‘bad’ things. I’m currently sitting down at my desk; typing away with my window wide open. The cool breeze that’s coming through feels refreshing and somehow calming…like a breather I guess.

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There are 2 big things coming up soon:

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Vegan Applesauce Chocolate Banana Cake (One-Bowl!)

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To those who have read my previous post on (Vegan, Gluten-free) Banana Bread Breakfast Oat Bars you will pretty well know that I have some ripe bananas that need using up. With the breakfast bars gone within a single sitting and some leftover homemade applesauce, there was no other excuse for me to not bake a batch of what my mum calls: ‘brownie like cakes that aren’t as sweet and are incredibly soft and fluffy!’- in short terms she really liked them. In fact she enjoyed them so much that she suggested using this recipe as a base for a normal chocolate birthday cake! Seeming as this banana cake has no eggs, butters/oils, refined-sugars or milk, I think that is saying something!

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As I have mentioned above, this chocolate cake has none of the normal ingredients that people associate with cake.  I have been pleasantly surprised AGAIN by another vegan recipe which I’m sure I will be using a LOT in the future. Having tried out a few vegan recipes now, I have come to realise just how easy it is to substitute ingredients to make them vegan-friendly. In this recipe I have used:

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(Vegan, Gluten-free) Banana Bread Breakfast Oat Bars

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I have some really important things going on in my life at the moment: One-It’s 3 days until results day (yikes!); two- our family’s moving house within a month, and three- I have a bunch of spotty brown bananas sitting on my kitchen counter that need using ASAP!

Haha, ok let’s say the last one isn’t THAT important. Needless to say I couldn’t just have those lovely bananas go to waste, especially as they were in the perfect state for baking. So, I stumbled across a recipe by Ambitious Kitchen whom I have been a fan for a few years now. She has a wide range of recipes that are adapted to be healthier, friendly for allergens or vegans, and best of all tastier (wait is that even a word?!).

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To be completely honest, I find that I get a bit nervous when I try out new vegan recipes; I just don’t know what to expect. But this banana oat breakfast bar recipe gave me a huge surprise. For a recipe that doesn’t contain any sugar, oil, gluten, dairy and eggs, this is something quite special.

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Blueberry Tart

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As a belated birthday treat, I decided to bake up a tart for my mum: an almond crust filled with 4 layers of deliciousness. It may sound complicated but as long as you prepare the separate components in advance, you will be slicing it up for your guests or family and seeing it disappear within seconds!

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Crust: (this can be made in advance. Store in the fridge 2-3 days or freeze for up to 3 weeks)

  • 40g Butter
  • 30g Sugar
  • 1 Tbs lightly beaten egg (15g)
  • 80g Cake Flour
  • 20g Ground almonds

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