Category Archives: Baking

Weetbix Sultana Balls, a great snack

weetbix sultana balls


With the school holidays upon us again, I thought I would post this simple recipe for nut-free Weetbix Sultana Balls. These are a great portable snack, perfect for car trips or days when you are out and about. There are a few versions of these Weetbix Sultana Balls floating around the internet and I have taken bits and bobs from different recipes to create my own version which my kids love (and actually, so do I!!)

Weetbix Sultana Balls

Makes 22


4 Weetbix

1/2 cup sultanas

3 tbsp. coconut plus, coconut for coating

2 tbsp. cocoa

2 tbsp. honey

2 – 3 tbsp. condensed milk


Combine the weetbix, sultanas, coconut and cocoa in a food processor and process until the weetbix and sultanas and finely chopped. Add the honey and condensed milk and process until the mixture comes together.

Take 2 tsp’s of mixture and use damp hands to roll into a ball. Roll them in coconut and transfer to a container. Repeat until all the mixture is rolled into balls. Store in the fridge in an airtight container for 7 days (if they last that long!).


I tested this recipe with coconut oil instead of condensed milk. It didn’t work for me as the mixture did not come together enough to roll into balls. The condensed milk really acts as the ‘glue’ that holds it all together. If you buy a tin of condensed milk, you will have a lot leftover. I freeze my condensed milk in 3 tablespoon batches and use it the next time I make this recipe!

For more Weetbix recipes, click here!






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Brettschneider’s Baking & Cooking School

Brettschneider's Baking & Cooking School


Hands up who loves Baker & Cook? If you follow our blog, you will know that we are HUGE Baker & Cook fans. We were thrilled to be invited to learn how to have our own little slice of Baker & Cook at home at Brettschneider’s Baking and Cooking School.

About Dean Brettschneider

We were lucky enough to be invited to the Basic Breadmaking Class that was conducted by Dean Brettschnider himself, the man behind Baker & Cook. Dean is passionate about bread and his enthusiasm for baking is infectious. He demonstrates the basic techniques for making great bread with a natural ease and charm, his instruction is more of a flowing conversation, allowing plenty of opportunity for those taking the class to ask questions. He is generous with his knowledge and time, floating around the class to help with any mishaps and making sure that everyone is mastering the basics.


About Brettschneider’s Baking and Cooking School

Located in Bukit Timah right behind the Baker & Cook  flagship store in Singapore, Brettschneider has created a space that is flooded with lovely natural light. Like all things Baker & Cook, everything in the school is of the highest quality. The equipment, the ovens, the beautiful stone workbenches. It’s a bright, airy space which is a pleasure to be in as well as work in!

Brettschneider's Baking & Cooking School


Brettschneider's Baking & Cooking School

The Beginning of the Class

Brettschneider's Baking & Cooking School

On arrival, we were offered coffee and some of the delicious pastries Baker & Cook are famous for! We were given a run down of the day and then it was aprons on and straight into it. At our benches, we found all the ingredients weighed and ready to go, which made the process easier for the students and also, allowed us all to get straight to the fun bit, making the dough!


The Art of Producing Quality Dough

If you have never made bread before, then fear not. Dean demonstrates the technique used to make the dough in a really easy and accessible way, which means that even beginners will find themselves kneading dough like a pro in no time at all. We made 2 doughs on the day, one a plain white dough and the other, an olive oil dough to turn into Focaccia. We made the dough by hand, and it’s great fun to get your hands dirty and feel the dough coming to life.

Brettschneider's Baking & Cooking School

Lunch is Served

After a few hours of kneading, it’s time to take a load off and enjoy an AMAZING lunch spread put on by the Baker & Cook team. Helen Burge designs the lunch menu, she is the talented author behind After Dinner Mints for Breakfast . Quiche, pizza’s, spectacular salads, paired with excellent red and white New Zealand wines, is just what you need after a morning in the kitchen. All dietary requirements were accommodated, meaning everyone finished lunch happy and satisfied!

Brettschneider's Baking & Cooking School


Brettschneider's Baking & Cooking School

Turning Dough into Bread

The feet have had a well deserved rest, now it’s time to put the finishing touches on our dough that has been resting. Dean uses the word “knock back”, which means to give the dough one final knead before it’s ready to be baked. I was not familiar with fougasse, so it was really interesting to see how simple it was to turn dough into a creative piece of bread. It was as simple as taking a scraper and using it to cut holes in a piece of flattened out dough. That went into the oven, and we were straight back to our next job which was rolling the remaining dough into a loaf.

Lastly, and what I was most looking forward to was the focaccia. I make pizza all the time at home, but I’ve never attempted focaccia. After seeing how easy it was i’ll definitely be doing it again at home. Dean demonstrated how to create the holes in the focaccia, he then added the toppings, then it was our turn. There is a real technique to getting the holes right, and with a little guidance ours turned out pretty well.

Brettschneider's Baking & Cooking School

Our fougasse before it was baked to a crusty delicious bread

Brettschneider's Baking & Cooking School

Both of our focaccia’s before we smothered them with olive oil straight out of the oven. To die for!!

B&C Focaccia

Baking the Bread

All our breads were in the oven and everyone was eager to see how their’s would turn out. If I was at home and attempted to make bread myself, I would have popped it into an ordinary oven on 180°C, but Dean gave us a few secret tips of how to bake it so it comes out shinny and crunchy just like you’ve bought from the bakery.


Brettschneider's Baking & Cooking School

What an amazing effort by everyone in the class, but i’m sure you can tell which one is Dean’s loaf!!

Brettschneider's Baking & Cooking School

It was so rewarding to be taking home our very own bread we made.

Afternoon Tea

Whilst waiting for our bredas to bake it was time for afternoon tea. We were completely spoilt by two delicious cakes from Baker & Cook, I of course had to try both; carrot cake and almond and orange cake. I can’t resist anything from that store!! They were very generous in offering tea and coffee throughout the day, so I felt energized after my second boost of coffee and a little sugar hit!

Wrapping Up

Before going my only thought was, wow 10am-4pm, it’s going to be a longgggg day, but not once did I notice the time. Dean and his team did such a good job at keeping the class moving along at a steady pace. You never felt weary or even bored, you were constantly busy either watching and listening to Dean’s demonstration’s, and then emulating his amazing work yourself.

The team made a real effort in making everyone feel comfortable and absolutely capable, Dean managed everyone’s expetations really well. He kept saying, our bread’s should not have turned out as incredibly perfect as his did because we have not been doing this since we were 16 like him, which was right! He made us all feel like super stars for accomplishing what we did in a day’s work!

We had an absolute ball, a glass of wine or two at lunch took the nerves away from the anticipation of the “great reveal”, whose bread turned out an whose didn’t!!! HAHA it wasn’t like that at all, everyone in the class went home with beautiful looking bread and I can say ours tasted delicious.

We would definitely recommend Basic Break Making class or any of the other classes as a great group activity for corporate team building, hen’s day, baby shower, entertaining family and friend’s whilst in Singapore, go with a friend for a day out or just a chance for some “me” time.

One huge plus about the location of the school is, you car park all day for free. This is a MASSIVE bonus in Singapore. So if you drive, it’s easy to park, otherwise it’s a walk away from Bukit Timah Road which services plenty of buses.

Brettschneider’s Baking & Cooking School offer’s a range of classes for all level’s of baker’s and chef’s, have a look on their website for a full list of classes and book yours now.

 Brettschneider's Baking & Cooking School

I hope you manage some time to make a booking and enjoy the fabulous new baking and cooking school as much as we did.

E & J x

Xmas Party J&E




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Crème Brulee

Creme Brulee

Crème Brulee is a classic French desert consisting of a custard base and a hard layer of caramel on top. They are rather indulgent as the main ingredient is cream, so why not spoil yourself every now and again!

Some people are afraid of making Crème Brulee, but honestly it’s not hard at all. As long as you don’t burn the milk, and dissolve the sugar in the egg yolks they will work perfectly well. The other reason people steer clear of making Crème Brulee is because they don’t have a blow torch, again not to worry – just caramelise them under the grill. And lastly, it can be annoying being left with so many egg whites but get creative and make a meringue, mousse, macaroons, or coconut macaroons. Otherwise egg whites can be stored in the freezer. The best way to do this is to pour them into an ice tray and take them out as and when needed.

This is a great desert to make for a dinner party or when entertaining, it can be made a day in advance and stored in the fridge.

Below is a pretty easy recipe for a classic Crème Brulee.

Crème Brulee


3 cups fresh cream

1 cup milk

1 egg

4 egg yolks

¾ cup caster sugar plus 1 teaspoon per serving

2 teaspoons vanilla bean paste or essence


Pre heat the oven to 180C.

In a bowl, mix egg, egg yolks and ¾ cup sugar on low until just combined.

In a saucepan add the milk and cream and heat on low. Heat till bubbles start to form around the side of the saucepan, but make sure it does not boil. Add the vanilla, and give it a stir.

With the mixer on low speed, slowly add the cream to the eggs.

Place 8 ramekins into a baking dish, pour cream mixture into each ramekins until almost full. Carefully pour boiling water into the baking dish, enough that it comes half way up the sides of the ramekins.

Bake for 35-40 minutes, until they are set. You can tell they are set if you gently shake them and it doesn’t wobble too much. Remove the ramekins from the water bath, and leave to cool to room temperature.

Once cooled, put in the fridge to set for at least 2 hours or overnight.

To serve, sprinkle 1 teaspoon of sugar on top of each ramekin. With a kitchen blowtorch or under the grill, heat the sugar till it caramelises evenly. Allow to set and for the sugar to harden then it’s ready to serve.

Creme Brulee raw

I hope you find this as delicious as my family did.

E x

Elissa profile

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Protein Balls with Apricot, Nuts and Cocoa

Protein Balls with Apricots


Protein Balls are a staple in my fridge, as i’m always in need of a healthy snack on the run. If your a reader of our blog you would have noticed I’ve made protein balls before, but this recipe is a little different as i’ve added some fruit for sweetness. This recipe calls for dried apricots, which is one of my favourite ingredients when baking.

Protein balls are the easiest thing to put together, all you need is a super powerful food processor / blender and you are set to go. This is the perfect recipe for you to try if you think you’re not an expert cook, it’s not cooking – it’s just pressing a button to whiz all the ingredients together.


Protein balls


100g cashews, lightly toasted

100g almonds, lightly toasted

2 tablespoons pepitas seeds

2 tablespoons sunflower seeds

170g medjool dates, pitted

100g soft dried apricots

2 tablespoons tahini 

2 tablespoons coconut oil

2 tbsp raw cacao powder or cocoa powder

1 teaspoon ground cinnamon

2 tablespoons honey

100g desiccated coconut for coating or as much as needed



Combine the cashews, almonds and seeds in a food processor and whiz until fine crumbs. Do not over who otherwise it will form a paste.

Add the dates and apricots and whiz until smooth.

Add the tahini, coconut oil, cacao powder, cinnamon and honey, whiz for two minutes or until the mixture forms into a ball.

Put the mixture into a bowl, cover with cling film and leave in the fridge for at least 1 hour, this makes it easier when rolling into balls.

With a teaspoon or 2 teaspoon measure, take mixture and with wet hands roll into balls. Roll in coconut, an store in an airtight container in the fridge. They will keep in the fridge for at least two weeks.


Where to Source

Nuts are pretty expensive in Singapore, but after much searching i’ve found the best quality and priced nuts are at Mustafa. It’s definitely worth a visit. For more details about Mustafa click here. I also buy my dates and coconut oil at Mustafa.


Enjoy your “pick me up” snack!

Elissa profile

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Oat and Carrot Muesli Bars

Oat and Carrot Muesli Bars

Oat and Carrot Muesli Bars


Muesli bars are my all time favourite!! Here is another great recipe for Oat and Carrot Muesli Bar that is pretty healthy, let’s say it scores 9/10 because there is a little bit of sugar. These oat and carrot muesli bars are great for school lunch boxes, a snack to take to work, or a snack on the run.They will keep well in the fridge for a few weeks in an air tight container.

Trust me they have been tried and tested many times in my house and they are a big hit with the kids and of course me!


Oat and Carrot Muesli Bars


2 cups rolled oats

1 cup plain white or wholemeal flour

1 cup brown sugar, firmly packed

1/2 cup moist shredded coconut

1 cup sultanas or other dried fruit

1/2 tsp bicarbonate soda

1 tsp nutmeg

2 tsp cinnamon

3 eggs

1 cup neutral flavoured oil (such as rice bran or canola oil)

1 cup grated carrot (about 4 medium carrots) remove the skin

1 cup grated apple (about 2 small apples) remove the skin



Preheat oven to 170°C. Line a 20cm x 30cm baking pan or oven proof dish with baking paper.

Place the oats, flour, brown sugar, coconut, sultanas, bicarbonate soda, nutmeg and cinnamon into a large mixing bowl and stir together with a wooden spoon until completely combined.

In a small jug, whisk together the eggs and oil until combined.

Combine the egg and oil with the dry mixture along with the grated carrot and grated apple. Stir to combine.

Pour the mixture into the prepared baking sheet, flattening the top with a spatula. Bake for 30 minutes.

Remove from the oven to cool. Once cooled place in the fridge for at least 1hr, then slice into bars to serve or store in an air tight container.



E x

Elissa profile

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Cupcake Decorating Supplies in Singapore


At Two Expat Cooks, we have made a cupcake or two during out time in Singapore. So we have searched the island and this is where we buy all our bits and bobs to decorate our cupcakes!

Phoon Haut


The king of baking supplies in Singapore! With brands such as Red Man and Wilton, there is an abundance of decorations that will have your cupcakes looking sensational! You can also pick up cupcake wrappers, cupcake tins and cake boxes. For a full review of what else we buy at Phoon Haut, click here.

Market Place – Tanglin Mall

Marketplace Tanglin Mall

Market Place Tanglin Mall has a relatively large selection of products to help you create your perfect cupcake! Sprinkles, icing mixtures, cake mixes, candy, and food colouring are among the many things you can pick up at Market Place.



Its a bit out of the way, but Tott on Dunearn Rd has a great selection of baking decorations and wrappers. Tott sells my all time favourite brand of party ware, Meri Meri. The cupcake wrappers and accessories on offer from this brand are just divine and will really give your cupcakes that something special. They also have a great selection of sprinkles and baking tins. Click here for a link to their website.

M Trade Novelty Store

This is an online wholesaler of all things party! If you are planning a theme party, then this store has one of the best selections of cupcake toppers and wrappers available locally in Singapore. They also stock all the plates, cups, party bags and party bag fillers. Delivery is free if you spend over $150, otherwise if your prepared to make the drive out to Woodlands, then you can self collect and save on the shipping charges! Click here for a link to their website.

Below are some pictures of cupcakes that I have made in my time here in Singapore and a list of where I bought the wrappers and decorations for each cupcake!



Picture: Umbrella Cake

On this cupcake:

Hundreds and Thousands – Purchase the Redman brand pink and white hundreds and thousands from Phoon Haut or the traditional rainbow coloured ones can be purchased at any supermarket in Singapore.

Cocktail Umbrellas – Cold Storage

M and M’s – This is the toffee apple flavour M and M’s which I bought at Market Place basically because there are a lot of red or peach coloured M and M’s.


Picture: Marshmallow Flower Cake

On this cupcake:

White Marshmallows-  Purchase at all supermarkets in Singapore.

Pink coloured sugar- Purchase the Wilton brand at Phoon Haut.

Smarties – Purchase at any supermarket in Singapore.


Picture: Hearts and Sprinkles Cake

On this cupcake:

Hundreds and Thousands – Purchase at Phoon Haut or supermarkets across Singapore

Candy Hearts – Purchase the Red Man brand of pink and white sugar hearts at Phoon Haut.

Sugar Pearls – Purchase the Wilton brand of pink and white sugar pearls at Phoon Haut.


Picture: Ice-cream

On this cupcake:

Hundreds and thousands – purchase at Phoon Haut or supermarkets across Singapore.

Ice – Cream Wafers – Aladdin Comi Pack Ice -Cream Cones. The pack contains 12 ice-cream cones and 6 fan wafers (pictured) which is what I used to create the cone for the cupcake. Purchase at supermarkets across Singapore.

Smarties – purchase at supermarkets across Singapore.


Picture: Smartie Flower Cake

On this cupcake:

Smarties or M and M’s – purchase at supermarkets across Singapore.

Hundreds and Thousands – purchase at Phoon Haut or supermarkets across Singapore.


Picture: Simple Swirl

On this cupcake:

Hundreds and thousands – purchase at Phoon Haut or supermarkets across Singapore.

pretty cupcakes

Picture: Flower

These I made for a princess themed birthday party.

On this cupcake:

Wrapper – Purchased at Cold Storage

Ribbon and roses – Purchased at Kin Soon House of Ribbon on Arab St. Click here for a link to their Facebook page.

Click here for the basic cupcake and buttercream icing recipe.

Halloween cupcakes

Picture – Halloween Witches Hat

On this cupcake:

Wrapper – Black wrappers from M Trade Novelty Store. Click here for a link to their website.

Oreo biscuits – Purchase at supermarkets across Singapore.

Cocktail Umbrellas – Purchase at Cold Storage.

Pineapple – Purchase at Fair Price or Fair Price Finest.

Click here for a link to the recipe to make this cupcake.

christmas cupcakes

Picture – Candy Cane

On this cupcake:

Red, white and green sprinkles – These are Wilton brand and can be purchased at Phoon Haut.

Mini Candy Canes – Purchase at Cold Storage

Click here for a link to the recipe to make this cupcake.

monkey cupcakes

Picture: Monkey

On this cupcake:

Yellow Wrappers – These are an Australian brand called Multiplex. For similar try Phoon Haut.

Nulla Wafers – The ears and mouth of the monkey are made with Nulla Wafers. Purchase at Cold Storage.

Mini Marshmallows – The monkey’s eyes a mini marshmallows. Purchase at Phoon Haut.

Chocolate Sprinkles – Purchase at Phoon Haut.

Click here for a link to the recipe to make this cupcake.

racing car party

Picture: Racing Car Cupcakes

These were made for a racing car themed birthday party.

On the flag cupcake – I really wanted mini black and white check flags but could not source any on short notice so I simply made a flag myself. The black and white paper straws were purchased from Children’s Showcase and then red paper was purchased from Ikea.

On the racing car cupcake – The little plastic racing cars are actually candle holders which I purchased from Phoon Haut. A packet with about 6 cars was less than $2.

On the traffic light cupcake – I purchased a packet of Smarties and separated the red, yellow and green smarties. Purchase at supermarkets across Singapore.

Wrappers – Purchase at Phoon Haut.

Click here for the basic cupcake and buttercream icing recipe.

construction party

These were made for a construction theme birthday party.

On this cupcake:

Wrapper – Black wrappers from M Trade Novelty Store. Click here for a link to their website.

Truck cupcake toppers – Purchase from M Trade Novelty Store. Click here for a link to their website.

Click here for the basic cupcake and buttercream icing recipe.

Peter Rabbit Cupcake

Picture: Peter Rabbit

There Peter Rabbit cupcakes were made as part of a first birthday celebration.

For this cupcake:

Wrappers and Cardboard Wheel Barrows – Merri Merri brand purchased at Tott. Also available from Amazon.

Click here for the basic cupcake and buttercream icing recipe.




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Banana Honey Muffins

banana honey muffins


Banana Honey Muffins are a perfect way to use up old bananas in the house. Like most people, i’m sure you always have a few bananas that are past their used by date. Never throw them in the trash, they store perfectly in the freezer and when you are ready to make a batch of delicious muffins you have them ready to go.

Here is another great recipe for a pretty heathy muffin that you can whip together in 15 minutes. Don’t fear if you don’t’ have all the fancy kitchen appliances, you can easily make these with two bowls and a spoon! These banana honey muffins are perfect for school lunch boxes and you can easily freeze.

The best way to store old bananas, is peel them and put into a freezer bag and freeze.

These honey banana muffins are so delicious straight out of the oven, so don’t forget to test one right away!! As you can see, my kids could not keep their hands off!!

Banana Honey Muffins


1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 3/4 cup wholemeal flour

350g peeled ripe bananas

2 eggs

1/3 cup sunflower oil

150g honey



Preheat oven to 180°C and line two muffins tins with cupcake cases or grease them well.

If bananas are frozen take them out of the freezer, it will take roughly 10minutes to thaw enough for you to mash with a fork. Once thawed, use a fork to mash the bananas.

Add flours, baking powder and salt to a large bowl and combine with a spoon.

In a separate bowl mix all your wet ingredients; bananas, eggs, sunflower oil and honey. Whisk till the ingredients are just combine, it will take not even 1 minute.

Max a well in the centre of the bowl with your dry ingredients, slowly pour the wet ingredients in. Mix till it’s combine, do not over mix.

Spoon batter into muffin trays. Bake for 15-20 minutes or until muffins spring back when touched lightly in center. Leave to rest in the tray for 5 minutes before cooling on a wire rack.


Happy baking!

All baking supplies used to make these banana honey muffins were purchased at Phoon Haut. Click here to read our review of Phoon Haut.

And for more great baking recipes click here.

E x

Elissa profile

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Easy Monkey Cupcakes for Chinese New Year

Processed with VSCOcam with a6 preset

Chinese New Year is once again upon us. We have come up with these easy monkey cupcakes to celebrate  2016, the year of the monkey! These are great for class parties or if you are entertaining over the long weekend. Happy New Year to all!!


For the cakes

¾ cup of caster sugar

125gram of butter softened

1 ½ cups of self raising flour sifted

½ cup of milk

2 eggs at room temperature

1 teaspoon of vanilla essence

For the Icing

1 ½ cup of icing sugar sifted

125 grams of melted butter

2 teaspoons of vanilla essence

1 tablespoon of milk

3/4 cup of cocoa powder

To Decorate

Mini Nilla wafers

Chocolate sprinkles

Mini marshmallows

Melted chocolate


To make the cakes, pre heat your oven to 180°C and line a muffin tin with paper cases.

Using an electric mixer beat your butter, sugar and vanilla on high until it’s light and fluffy.

Add sifted flour, eggs, and milk and mix till it’s well combined.

Fill your cupcake cases to ¾ with the mixture. It will make roughly 12-15 cupcakes depending on the size.

Bake for 15 minutes or until golden on top. Leave the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool.

To make the icing, using an electric mixer beat the butter on high till it’s white and fluffy. Add the milk, icing sugar, cocoa powder and vanilla and beat till the icing sugar and cocoa powder is well combined.

To decorate the cakes, start by spreading the chocolate icing on to the cupcake. Take 1 Nilla wafer, cut the top off it and place it in the bottom third of the cupcake in the centre to create the mouth and nose. Take another Nilla wafer and cut it in half and then place each half either side of the mouth and nose Nilla wafer to create the ears. Take 2 mini marshmallows and place them above the mouth and nose wafer and between the ear wafers. Place melted chocolate in a disposable piping bag and snip a tiny hole to create a very fine icing tip. Use the melted chocolate to draw the mouth and nose and place one drop of chocolate on each of the marshmallow eyes. Add the chocolate sprinkles around the wafers and marshmallows.









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Decorating with Christmas Sprinkles


Nothing says party treats like sprinkles! We have come up with three simple party food ideas which all use red and green sprinkles. They can be on the pricy side to buy, so once you have them, you want to make the most of them! These treats are perfect for “send a plate” school parties or just if you want to give your kids a Christmas treat.

Candy Cane Cupcakes

candy cane

These sweet little cupcakes have so much festive spirit, I roll them out every year! Click here for a link to the recipe.

 Christmas Tree Fairy Breadfairy bread

What could be more simple to prepare? All you need is a loaf of bread, a Christmas tree cookie cutter, a little spreadable butter and the Christmas sprinkles and hey presto, you have a party dish that all kids will love!

Christmas Marshmallow Lollipops


In my experience, any sort of marshmallow party food is always popular with kids. When you put a marshmallow on a stick, you are guaranteed it will be a hit. These marshmallow lollipops can be prepared with just three ingredients and three easy steps. Click here for a link to the recipe.


Here is an image of the Wilton “Jimmies” Sprinkles that we used.

Wilton Christmas Sprinkles


Happy Baking!!

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Christmas Holly Biscuits

holly 4

If your running short of time, this is a super easy Christmas treat that can be pulled together using store bought ingredients. They look so pretty on the plate and do not require refrigeration so are another great option for school Christmas parties.


1 packet of Arnotts Milk Arrow Root biscuits

1 packet of M & M’s

1 packet of mint leaf lollies

Buttercream icing *


Take one biscuit, spread with butter cream icing. Place 1 red M & M in the centre of the biscuit and then attach a mint leaf either side of the M & M.


To make your own batch of buttercream icing, click here for a simple recipe. If you don’t have the time or inclination to make the buttercream icing, then you can use Betty Crocker Buttercream Icing which you can purchase in a jar from supermarkets (in Singapore Cold Storage or Market Place. In Australia, Coles or Woolworths.)

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