Which is ur favourite CNY Cookie?

Counting down to CNY 2012!! 21 more days to go....have you decided what to bake for the coming festive season? Hop on to Aspiring Bakers #3 My Favorite CNY Cookie (Jan 2011) for inspirations! I have pick out 3 recipes as I've all the ingredients readily in my pantry :D

Almond Pandan Cookies

Adapted from: My Kitchen Snippets
Ingredient

• 100gm unsalted butter
• 50gm sugar
• 100gm plain flour
• 25gm ground almond
• 40gm cornflour
• Pinch of salt
• 1/2 tsp pandan paste
  

Method

1. Sift flour, corn flour and salt together. Add in the ground almond and mix well. Set aside.
2. Cream butter, sugar and pandan paste until soft and well-combined.
3. Add in the flour mixture and mix till well-combined.
4. Chill the dough in the refrigerator for half an hour.
5. Roll the dough out to about ½-cm thick and cut into shapes using cookie cutters.
6. Place the cookies in a lined baking sheet. Bake in a preheated oven at 160°C for 20 minutes until lightly brown on the edges.
7. Cool completely on a wire rack and store in an airtight container.

Osmanthus Cookies

Recipe adapted from My Kitchen Snippets
Ingredients (approx. 110pcs cookies)

• 180gm unsalted butter
• 140gm icing sugar
• 1 egg yolk
• 260gm flour
• 40gm cornstarch
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp dried Osmanthus flower
• 1 egg – for egg wash
  

Method

1. Sieve flour, cornstarch, baking powder and salt together. Set it aside. Get ready a sheet pan and line it with parchment paper.
   
2. Beat sugar and icing sugar until light and fluffy. Add in the egg yolk and continue to beat until combined. Add in the osmanthus flowers. Mix well.
3. Lower down the speed of the mixer and slowly add in the flour mixture until the dough comes together.
4. Transfer the dough to a work surface that is lightly floured, roll out the dough to about ¼”, cut into desired shapes and transfer it to the baking sheet.
5. Brush the top of the cookies with egg wash and bake in a pre-heated 160 deg cel for 15mins until the edges are lightly brown. Transfer to cooling rack and store in an airtight container when it is cool.

Earl Grey Cookies

Recipe adapted from '孟老师的100道手工饼干'
Ingredient

• 3 Earl Grey Tea bags
• 2 tbsp warm milk
• 140gm unsalted butter
• 80gm sugar
• 1/2 tsp salt
• 240gm cake flour
• 1/2 tsp baking soda
  

Method

1. Remove tea bags and steep the leaves in the milk for 30mins.
2. Cream butter, sugar & salt until light & fluffy.
3. Beat in tea leaves mixture.
4. Sift in flour & baking soda and fold till combined.
5. Wrap cookie dough with a clingwrap and chill for 30mins until firm.
6. With a floured rolling pin, roll out dough and cut into shapes.
7. Bake in preheated oven at 160 deg cel for 15mins.
   

1st New Year Lunch!

Ttoekbokki 辣炒年糕

Thawed Korean Rice Cake

Topokki Hot Sauce

Chikuwa Fish Cake

Recipe adatped from Mrs Teng's Blog

Ingredients

• 500g Korean Rice Cake
• 100gm Chikuwa fishcake, sliced thinly
• ¼ section Carrot, julienne
• 1 small onion, julienne
• 1 tsp minced garlic
• 3 pieces cabbages, sliced
• 2 tbsp oil
• 2 stalks spring onion, julienne

Seasoning ***

• 1 tbsp anchovy stock or fish sauce (optional)
• 1 tsp soy sauce
• 1 tbsp Korean cooking sugar or 2 tbsp sugar
• 2 tbsp red pepper paste
• 1 tsp sesame oil
• 2 tbsp water
• 1 tbsp corn starch (mixed with 2 tbsp water)
• some sesame seeds or pine nuts for garnishing

*** Mix the seasonings in a bowl. Alternatively use the instant sauce 150gm (as pics shown above) and add 250ml water.

Method

1. Thaw until rice cake soften or soak frozen rice cake for 20 minutes.
2. Heat frying pan, add oil and stir fry garlic and onion until fragrant. Add carrot and fish Cake and fry for about 2 mins. Add the cabbage and rice cake and fry for another continue frying for another 2 mins.
3. Add about 250ml water and simmer for about 3 mins or until rice cake is soften (test by cutting the rice cake into two with the spatula ~ should be easy to cut).
4. Add the seasoning or 딱볶이 sauce and stir fry for about 5 minutes. Stir in spring onions.
5. Pour in corn starch to thicken the gravy (not necessary if using instant sauce).
6. Pour onto a serving plate and sprinkle with sesame seeds/pine nuts.