In this day and age, it is certainty not uncommon to simply go out and purchase your cookies for the New Year Celebrations. However, this year, you might consider actually attempting to make some of the cookies yourself. If you have absolutely no idea how to go about doing so, this article aims to provide you with some guidance. Adding a little practice into the mix, you should be able to whip up a batch of Chinese New Year cookies! If you want to be the popular host, here are some recipes for your favourite CNY cookies!
- 125 grams butter (cut to small cubes and chilled in fridge)
- 200 grams unbleached, plain or all-purpose flour
- 20 grams corn flour
- 1/4 tsp fine salt
- 420 grams of pineapple tart jam
- 2 Large Egg Yolk
- 40 grams icing (confectioner’s) sugar
- Cold Water
- Sift 200 grams of unbleached, plain or all-purpose flour, 20 grams of corn flour and 1/4 tsp of fine salt into a large mixing bowl. Whisk well together.
- Add your chilled butter cubes into the above mixture.
- Rub the cold butter into the flour with your fingertips until the mixture becomes crumbly. (should resemble coarse bread crumbs)
- Add 1 large egg yolk and 40 grams of icing sugar into the bowl.
- Add 1/2 tbsp of cold water and gently knead to a soft dough. If the consistency is not right, add another 1/2 tbsp and knead.
- Wrap the dough in cling film, and chill in the fridge for 30 minutes. This allows the dough to firm up.
- While chilling the dough, weigh and shape the pineapple jam to 6 gram balls.
- Remove the dough from the fridge.
- Dust work surface and rolling pin with flour. Roll out the dough to approximately 7 mm thickness.
- Use a Pineapple tart cookie cutter and cut out the tart shells.
- Set the shells approximately 1 cm apart on a parchment paper lined baking tray.
- Bake the tart shells at 180°C for 10 minutes.
- Remove from oven and place a ball of pineapple jam on each tart shell.
- Brush with egg wash. To make egg wash, combine 1 large egg yolk with 1 tbsp of water.
- Put the Pineapple tarts back into the oven and continue baking for 5 minutes until golden brown.
Preparation Time: 2 hours
- 2 cups ground almonds
- 2 cups plain flour
- 3/4 cup icing sugar (alternatively, use castor sugar)
- 220g lard (alternatively, use 1 cup corn oil)
- pinch of salt
- 1 egg, beaten
- In a pan, slowly roast the ground almonds over a low/medium fire until they become light brown. Constantly stir to ensure that the almonds do not burn.
- In a large mixing bowl, place the ground almonds, flour, sugar and salt. Mix until well combined.
- Using a hand mixer, blend the lard into the dry ingredient mix. A good indication as to when the dough is formed is to try forming a ball if it does not crumble the dough is good to go! If the dough is too crumbly, add a bit more lard.
- Preheat the oven to 180′C.
- Roll the dough out into 2cm balls, and place on a parchment paper lined baking tray.
- Take one large egg yolk and mix with 1 Tbsp of water to form the egg wash. Glaze the top of each cookien lightly with the egg wash.
- Bake for 15-20 minutes, until they turn a lovely shade of golden brown.
Preparation Time: 1 hour
Green Pea Cookie
- 200 grams Green Pea (without outer shell) or Green Pea powder
- 150 grams plain flour
- 150 grams peanut oil (can substitute with other cooking oils)
- 130 grams Icing sugar
- 50 grams Corn or potato starch
- 1 large egg yolk & 1 tbsp water(for egg wash)
- Pre-heat the oven to 170°C.
- If using whole green peas, blend the green peas into a fine powder using a food processor.
- Sieve the blended green peas powder into a bowl together with icing sugar, corn starch and plain flour.
- Add the peanut oil into the mix. Blend together using the food processor or a hand mixer.
- When a dough is formed, transfer it out onto a floured surface.
- Taking a portion of the dough, roll it into 2 cm balls. Place onto a parchment paper lined baking tray.
- Using your finger press down gently to flatten it out.
- Brush the top of each cookie with your egg wash.
- Bake for about 15-20 minutes.
- As the cookies will crumble easily when hot, let it cool down sufficiently on a cooling rack before transferring to your containers.
Preparation time: 40 minutes
Chinese Peanut Candy
- 1½ cups (225g) peanuts
- ½ tsp salt
- ⅛ tsp five-spice powder
- ½ tsp red chili flakes
- ¼ cup (35g) toasted sesame seeds
- 1 cup (220g) granulated sugar
- 1 tbsp. vinegar
- First, spread the peanuts on a baking tray and roast them in the toaster for approximately 5 minutes. Constantly check them to ensure they do not burn.
- In a bowl, mix the roasted peanuts with five-spice powder and salt.
- In a baking tray, pour in half the sesame seeds, all the peanuts and red chili flakes. Spread it out evenly.
- In another a small pot, mix the sugar, vinegar and 1/3 cup of water over low heat for about three minutes. After which, bring the mixture to a boil for about 16 minutes before turning off the heat.
- Pour the mixture into the baking tray over the peanuts. Sprinkle the remaining sesame seeds on top and allow to cool down. After about five minutes, you can begin cutting the snack into squares or rectangles to serve.
Preparation Time: 15 minutes
Honey Cereal Crunch Cups
- 2 tbsp honey
- 50 grams unsalted butter
- 150 grams cornflakes
- Multi-coloured sprinkles (hundreds-and-thousands sprinkles work well)
- Preheated your oven to 150°C.
- Take your cornflakes and place them in a zip lock bag. Gently crush them into relatively large crumbs.
- ,Melt butter and honey over a low fire, continually stirring the mixture. When the mixture is frothy turn off the heat.
- Add crushed cornflakes into the honey butter mixture and stir to coat the cornflakes evenly.
- Spoon cornflakes into individual mini baking paper cups and top with multi-coloured sprinkles.
- Bake for 10-12 minutes, or until the cornflakes turn a darker shade of golden.
Preparation Time: 10-20 minutes
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