Thursday, February 06, 2014

CNY Cookies 2014

After baking for the charity bake sale, I managed to bake a few more types of cookies for my family just before the New Year.

The Chinese Peanut Cookies that I already bookmarked very long ago and I needed to use up the peanut oil leftover from the mooncake making few months ago. I went for the easy way of using readymade peanut powder. Maybe next year, I shall blend peanuts on my own.

I'm going crazy about flower design this year. Just so in love with the cutter!

The recipe is taken from Do What I Like. I wonder why I took so long to try making peanut cookies, cos it is so easy, just mix, roll and bake and only need a mixing bowl that's all! And it just crumbles in the mouth full of peanut fragrance. I like!

200g ground peanut powder
200g flour
1/2 tsp baking powder
100g icing sugar (I reduce to 90g still a bit sweet)
1/4 tsp salt
100g - 150g coarsely chopped peanut bits (or more)
100g peanut oil or more/corn oil (I added more than 100g)

Egg wash:
1 egg yolk lightly beaten with 1 tsp water

1. Put 200g peanuts in a wok and dry fry over low heat till crunchy. Remove the thin membrane and put into a blender and blend till powder form.
2. Mix flour, baking powder, ground peanut powder, icing sugar and salt in a big mixing bowl till well combined. Toss in the chopped peanut bits and mix well.
3. Add in 100g peanut oil or more and mix till a piable dough is formed.
4. Shape as you wish. (I make 10g each, I feel a bit too big as I prefer small bite size)
5. Apply egg wash.
6. Bake on a lined tray at 165C for 20 minutes or till golden brown.

1. Don't add in all the oil in one go. If dough is too dry, you can add more oil. If dough is too wet, you can add more flour.
2. For the shaping, you can do it in the round balls style or use a bottle cap instead. Put a piece of glad wrap over the bottle cap and press in enough dough - about 9g for this Watson's cap. Lift up the glad wrap and release the shaped cookie onto the baking tray.
3. Use corn oil if you are a "waist-watcher".
4. Use icing sugar instead of castor sugar to get a finer textured cookie.

Recipe is taken from Do What I Like

Next, I made the egg white crisps using the extra egg whites. I made them few years ago. They are originally called Almond Crisps posted by Elyn. I just made the plain version. They are paper-thin and very crispy! Super addictive to eat!

1 egg white (about 40g)
25g fine sugar
1/8 tsp vanilla essence
20g self-raising flour (or plain flour with a pinch of baking soda)

Almond flakes for decoration.

1. Mix egg white, sugar and vanilla essence till sugar is dissolved.
2. Add sifted self-raising flour and mix well.
3. Spread a small amount of batter on the baking paper using the back of the spoon as thinly as possible (almost see-thru). Thinner, crispier.
4. Sprinkle a few almond flakes on top.
5. Bake at 170 degrees for 5 mins or until golden brown.
6. Remove from baking paper immediately. Once it’s cool, keep in air-tight container.

1. Do watch the oven during the last minute as it may burn fast.
2. If it burns too fast, lower the temperature according to your oven.
3. Please use non-stick paper, if not your cookies will be stuck (Use Glad baking paper).
4. Please store as soon as it cools, or else it will turn soft.
5. Feel free to add anything u like. Almond, sesame seeds... I tried green tea powder before, also nice!

Playing with different colours for German cookies using the strawberry powder, yam powder and charcoal powder from my Hong Kong trip.

Lastly, my favourite cookies that I have to make every year.

Feeling quite sad. I lost my mini cashew nut cookie cutter after baking this batch of cookies. Left it beside the basin after washing. And it was dinner time, I think someone accidentally throw it away with the rubbish. Couldn't find it anymore. Super sad. This cutter was more than 20 years from my mum. Now I lost it. Don't know where I can find same shape and same size cutter again. My cashew nut cookies will never look the same anymore. :(