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Chinese New Year Almond Cookies

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100g ground almonds 150g plain flour 90g caster sugar 3/4tsp baking powder 3/4tsp baking soda pinch salt 100ml corn oil, or other flavourless oil (you may need a little more/less oil depending on the climate you are in) 1 egg yolk, beaten
Put the almond meal on the baking pan and toast it in a 325 degree F (160°C) oven for 5 minutes. Remember to stir it twice in between toasting. Set it aside to cool.

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Sieve the flour, caster sugar, baking powder, baking soda and salt into bowl of your stand mixer. Add the ground almonds to the flour/sugar mixture. Roll the dough into ~2.5cm balls, and place on a baking tray lined with parchment paper/a silpat mat. Repeat until all the dough is used up. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk.

5. Preheat the oven to 180′C. Then, bake for 15-20 minutes.
Butter Cookies Prep time: 30 mins Cook time: 15 mins Yield: 25 pieces Ingredients:

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150 gm plain flour / all-purpose flour 30 gm corn flour / corn starch 20 gm custard powder 160 gm butter, softened at room temperature 50 gm icing sugar 1/4 tsp vanilla extract 1 tsp baking powder

Combine the plain flour, corn flour, custard powder and baking powder and sift through a sieve. Set aside. In a large mixing bowl, use an electric mixer to beat the butter and icing sugar until fluffy and pale. Mix in the vanilla extract. Sift in the flour mixture. Beat at low speed with an electric mixer. Remember to scrape down the sides of the bowl with a spatula. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3½cm thickness. Wrap it up and refrigerate for about 15 to 20 minutes, or until it’s workable. Preheat oven to 180C Line two baking trays with baking paper. Remove the dough from refrigerator. Slice into 1½cm-thick portions. Place each portion in single layer on the lined trays, each at least 3cm apart. Use a lightly greased fork to gently press the small dough. Bake in preheated oven, for about 15 minutes, or until lightly brown. Remove from oven and let them sit for 5 minutes. Transfer to a wire rack until completely cool down.