Saturday, January 22, 2011

Aspiring Bakers #3: Cashew Nut Cookies 2011 腰豆饼

Cashew Nut Cookies 2008
Cashew Nut Cookies 2009
Cashew Nut Cookies 2010
Cashew Nut Cookies 2011

I'm a boring and unadventurous person. This is my 4th year making this Cashew Nut Cookies and I'm still using the same old recipe. I shall not repeat and talk the same old stories about how I missed the days I used to bake these cookies with my mum. In fact, this year I did a mini experiment with my old recipe.

I've heard about how adding cornflour can make cookies more melt-in-the-mouth. I've also heard about how adding cornflour can make cookies more crunchy. Don't they contradict themselves? I have also received enquiries about omitting the baking powder.

So I did some experiment in 3 different batches:
Batch 1 - the original recipe with plain flour + cornflour + baking powder
Batch 2 - all plain flour + baking powder (replace cornflour with plain flour)
Batch 3 - plain flour + cornflour (omit baking powder)

The results of the experiment is unbelievable. After trying it for 3 days, 3 at a time. After letting my family try. I still don't find much difference between the 3! If you really want me to choose, I'll pick the one using the original recipe, it is slightly lighter and crunchier then the rest. But mix them all up in the same container and serve, I doubt anyone can tell the difference! Maybe I don't have a digital scale, so my experiment isn't so accurate. ;)

Click here for the original recipe.

I am submitting this cookie to Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011), hosted by j3ss kitch3n.

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