Tag Archive | chinese new year cookie

Almond Crunch Cookie

Almond Cookie is commonly served during Chinese New Year.   I tried a different recipe that called for baking ammonia .  I’ve never used it before but I understand that baking ammonia is suitable in baked products for crunchy and crispy texture.   Very good, I couldn’t stop at just one.
Almond Crunch Cookie
Almond Crunch Cookies
Source : adapted from Sotong Cooks – Cooking it my way!
Ingredients :

100g butter

130g sugar

1/8tsp salt ( I omitted as I used salted butter )

1/4tsp ammonia

1 egg

1/2tsp vanilla extract

230g plain flour

1/2tsp baking soda

20g ground almond

60g almond nibs, toasted

Some almond flakes for topping ( I omitted )

Method

1. Beat together butter, sugar, salt (if using) and ammonia till light and fluffy.

2. Add in eggs and vanilla extract, mix to combine well.

3. Sift together plain flour, baking soda and ground almonds. Then mix with butter mixture. Fold in toasted almond nibs .

4. Pinch a small piece of dough about 10 g and shape into a ball. Place it onto a greased baking pan and flatten lightly.  Lightly brush the cookies with egg wash.  Place almond flake on top ( I omitted ).

5. Bake at  170°C for 20 minutes or until lightly golden.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.
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Salted Egg Yolks Cookie

Bored with the usual CNY cookies?  How about trying out savory cookie?  This salted egg yolks cookie caught my attention when I was searching for something unique to bake for Chinese New Year.   This cookie has the salted egg yolks pungent, tasty and addictive.

Salted Egg Yolks Cookie

use fresh salted eggs….

Salted egg yolks

Salted Egg Yolks Cookies

Source : adapted from Messy Witchen with slight modifications

Ingredients :

250g plain flour

20g cornflour

1/4 tsp baking powder

1/8 tsp bicarbonate of soda

1 tbsp milk powder

3 salted egg yolks ( I used 4 )

150g butter, at room temperature

20g shortening (I replaced with butter )

1/2 teaspoon salt ( I omitted as I used salted butter )

80g caster sugar

1 egg mixed with 1 egg yolk, beaten lightly, for egg wash

Some black sesame seeds for topping

Method

1. Sift together flour, cornflour, baking powder, bicarbonate of soda and milk powder, set aside.

2. Steam salted egg yolks for about 5 minutes. Cool, mash with a fork and set aside.

3. Place butter, shortening ( if using ), salt ( if using ) and sugar in the bowl of an electric mixer.  Mix on medium speed until sugar is dissolved.

4. Add mashed salted egg yolks and sifted flours. Mix to get a soft and pliable dough.  If dough is too soft, wrap with cling film and rest in refrigerator for 30 minutes ( my dough works out fine for me so I did not chill ). 

5. Line baking paper on the baking pans. Preheat oven to 175oC.

6. Roll out dough to 5mm thickness and cut into desired shapes using dough cutters. Place on baking pans and brush with egg wash. Sprinkle with sesame seeds to decorate.

7. Bake for 18-20 minutes or until golden brown. Remove and cool completely before storing in airtight containers.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Cornflake Crunchies with Rainbow Rice

They are crispy and crunchy.  The first bite into the cookie is the crisp & crunch from the cornflakes, and follow up by the significant aroma from the toasted hazelnut.  They are perfect! I think the rainbow rice has brightened up these plain looking cookies, you think so?

Source : adapted from Bebe’s home economics class with slight modifications

Makes 70 cookies ( vary according to cookie sizes )

Cornflake Crunchies with Rainbow Rice

Ingredients

200g self raising flour

80g cornflakes, lightly crushed

150g butter, at room temperature

80g caster sugar

1 egg, lightly beaten

50g toasted hazelnut ( or almond ), chopped

5tbsp rainbow rice ( or more )

Method

1. Preheat oven 170 degrees C.

2. Cream butter and sugar until light and creamy using mixer or wooden spoon ( I used wooden spoon ).

3. Add egg and mix well.

4. Fold in flour, cornflakes, hazelnuts and rainbow rice and mix well.

5. Shape the dough into small balls and flatten with a wet fork.

6. Bake on middle rack for 15-20 minutes.

CNY 2012 – Pineapple Tart with Milk Powder

Bought 4 kilos pineapple paste but still have a substantial amount of it from the previous pineapple tart baking.  I should not expect much vistation as CNY celebration is coming to an end.  Having that in mind, I decided to try out a new recipe afterall it’s for own consumption, so it didn’t really matter if it didn’t turn out well.  However, they were surprisingly tasty.  A little crispy and completely melt-in-your mouth.  The amount of milk powder used is just nice to enhance the flavour.  I couldn’t resist baking anther batch even after cleaning up the kitchen.

Pineapple Tart with Milk Powder

Source : From My Sweet Hut with slight modifications

Makes 112 pcs bite-sized tarts

Ingredients

300g butter (cold and firm)

2 big egg yolks

½ tsp vanilla extract  ( original recipe ¼ tsp )

400g plain flour

12g milk powder

4 Tbsp icing sugar ( original recipe 1tbsp )

A packet of pineapple paste ( original recipe 945g, I used about 700-800g )

1 egg yolk + 2 drops of cooking oil and water for egg wash.

Method

1. Cream butter for 3 mins, add in egg yolks and beat for 3 more mins until light and creamy.  Add in vanilla extract and mix well to combine.

2. Sift flours, milk powder and icing sugar together, add into butter mixture.  Using spatula to mix by pressing them together.  Knead for a few mintues to form dough ( do not over-knead ).

3. Divide pineapple paste into 6g each, roll into round ( I do this in advance )

4. Divide dough into 8g each, flatten and place pineapple paste in the middle.  Bring the edges together and seal.  Roll in between palms to shape into round. Place on baking tray lined with baking sheet.

5. Glaze shaped dough with egg yolk mixture and bake at 175 degrees C for 18-20 minutes or till lightly golden

6. Allow tarts to cool completely before storing .

CNY 2012 – Peanut Cookie & Cranberry Cornflake Cookie

These peanut cookies are worth trying. I’ve tasted homemade peanut cookies before and I must say that this is good,  I like it.   The cranberry cornflake cookies could have been better if I’ve made them flatter.   Gong Xi Fa Cai

 

Source : Peanut Cookies from Cooking Crave. Recipe below has been halved from the original recipe.

Makes 118

Peanut Cookie

Ingredients

300g fried peanuts, removed skin and grind finely ( I used ground peanut )

188g flour

175g icing sugar

1/2 tbsp butter

1 tbsp peanut butter

peanut oil for mixing ( I used slightly more than 100g olive oil, you will need to adjust accordingly )

1/2 tsp salt

1/2  egg, beaten with pinch of salt for glazing

Method

1. Sift flour and icing sugar together in a mixing bowl.  Add in the ground peanut, butter and peanut butter, mix well.  Slowly add in oil and mix until it can form into a soft dough.  You should be able to roll into ball without breaking.

2. Form into small balls, place onto baking tray lined with baking sheet. Glaze with beaten egg.

3. Bake in preheated oven at 180C for about 20-25 mins till it cracks a little and golden brown.  Cool on a wire rack and store in air-tight containers.

 

Source : Cranberry Cornflake Cookie from Little Cookies Earn Big $ by Y3K

Cranberry Cornflake Cookie

Ingredients

(A)

120g butter

50g icing sugar

2 egg yolks

(B)

135g plain flour, sieved

30g cornflour

100g cornflakes, crushed

80g dried cranberries

Method

1. Preheat oven to 140C ( I used 160C )

2. Cream ingredient (A) until smooth.  Fold in ingredients B, mix well

3. Shape into rounds and arrange them on baking trays lined with greased paper.

4. Bake in preheated oven for 20-30 minutes ( I baked for about 15 mins) until pale golden.  Remove cookies, cool on wire racks.  Store in airtight container.

 

CNY 2012 – Sugee Semolina Cookie

If you and I are of the same era, you will find these cookies similiar to those biscuits sold in coffee shops during the 70’s.  Usually these biscuits are stored in the glass container placed at the counter in those days.  I cannot recall how much each biscuit cost, I think it’s about 10cents per piece.  They were crispy and crunchy, tasted like those I had eaten when I was a small kid.

Above Sugee Semolina Cookie is Butter Cookie, recipe is here.  See below for Sugee Semolina Cookie from Cherry on a Cake.

Makes 50

Sugee Semolina Cookie

Ingredients

110g butter

75g soft brown sugar ( I used 65g caster sugar )

100g plain flour

75g semolina

25g ground almonds

Some almond flakes

For glazing : egg white

Method

1. Cream butter and sugar until light and fluffy.

2. Add in flour and mix well.

3. Add the semolina and ground almond and mix to a firm and smooth dough.

4. Pinch a little dough and roll into round, then flatten lightly.

5. Brush some egg white and place a slice of almond flake on it.

6. Bake at 180C for about 10 mins, or until light golden brown.  Cool on a wire rack and store them in air-tight containers.

CNY 2012 – Melt-In-Your-Mouth German Cookie

This German Cookie melted right away when popped into your mouth. Rocks!

Source : Small Small Baker.  Recipe below has been doubled.

Melt-In-Your-Mouth German Cookie

Ingredients

250g butter

80g icing sugar, sifted

250g potato starch

160g superfine flour ( I used plain flour )

Method

1. Beat butter and icing sugar till fluffy and lighter in colour.

2. Sift in potato starch and flour, mix to form a soft dough.

3. Roll into small balls. arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).

4. Bake in preheated oven at 170C for 15 mins.  Do not need to bake till cookie turn brown.