Last Minute CNY Cookies Bake Off : Tea Cookies

frozen dough tea cookies // mono+co

++Notes001 // Frozen dough can be kept up to a month.

TEA COOKIES
// Adapted from <<每天都是饼干日>>
// Yields 40 cookies


 

95g top flour, sifted
25g almond grounds
50g icing sugar, sifted
1/4 teaspoon salt
20g egg
65g unsalted butter, softened
2g loose tea leaves or 1 tea bag
1/2 teaspoon vanilla extract

01. In a mixing bowl, whisk softened butter, then add icing sugar and salt, continue whisking.

02. Mix in the egg.  Whisk again.

03. Add tea leaves and vanilla extract.  Stir with a spoon to mix well all ingredients.

04. Finally, pour flour and almond grounds into the mixture, stir until a dough is formed.  Chill this in the fridge for 30mins if it is too soft to be kneaded/shaped.

05. After 30 minutes, take the dough out and roll it into a log. wrap in plastic or parchment paper and freeze it for 1-2 hours.

06. When ready to bake, preheat oven to 180C/350F.  Take out dough from the wrap and cut it into 0.6cm slices with a sharp knife.

07. Arrange cookie doughs on lined baking tray, with 2cm gap between each cookie.

08. Bake for 10 minutes.

09. Cool cookies on racks completely before storing in airtight containers.

Last Minute Chinese New Year Bake Off : Amaretti

amaretti

Made with unused egg whites from Sugi Cookie and Almond Butter Cookie recipes.

AMARETTI
Adapted from <<每天都是饼干日>>
Yields 18 cookies

INGREDIENTS

  • 110g almond flour, sifted twice
  • 10g castor sugar
  • 60g icing sugar, sifted twice
  • 30g egg white
  • 1/4 tsp vanilla extract
  • 18 whole almonds, for garnishing

METHOD

01. In a clean, grease-free mixing bowl, whisk egg white till frothy.  Add castor sugar, and whisk fast to beat mixture till stiff peaks form.
02. Add vanilla extract, stir gently to combine.
03. Pour in sifted icing sugar and almond flour, fold in gently with a spatula.  Stop once flour and icing sugar are incorporated.
04. Chill dough till it becomes harder and easier to shape with hands.  Pinch and weigh 10g of the dough and roll it into a ball, place it on a lined baking tray, leaving about 2cm gap between the cookies.
05. Place an almond on top of each cookie and push it into the dough slightly.
06. Bake in a preheated oven (180C/350F) for 10 minutes.
07. Cool completely before storing in airtight containers.

Last Minute Chinese New Year Bake Off : Peanut Butter Cookies

peanutbuttercookies

++Notes001 // Use unsalted or unsweetened peanut butter.

PEANUT BUTTER COOKIES
// Adapted from <<每天都是饼干日>>
// Yields  24 cookies

INGREDIENTS

  • 90g top flour, sifted
  • 50g brown sugar
  • 20g honey
  • 1/4tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 egg
  • 60g unsalted butter, softened
  • 50g peanut butter, or better, make homemade ones
  • 50g roasted skinless peanuts, slightly grounded for garnishing

METHOD

01. In a mixing bowl, combine peanut butter and softened butter. Mix well with a hand whisk.
02. Add honey, brown sugar and salt, whisk to mix well.
03. Add egg to the mixture, in 2 portions, and whisk till ingredients are well incorporated.
04. In a separate bowl, sift flour, baking soda and baking powder, and mix well.
05. Pour the flour into the butter mixture, and use a metal spoon to stir it into a dough.
06. Pour half of the grounded peanuts (25g) into the mixture and stir briefly to incorporate.
07. Weigh 10g of dough, and roll it into a ball.  Place it on a lined baking tray, and flatten it with palm.
08. Top each cookie with the remaining ground peanuts.
09. Bake in a preheated oven (180C/350F) for 8-10 minutes.
10. Cool completely before storing in airtight containers.

Last Minute Chinese New Year Bake Off : Rich Almond Butter Cookies

rich almond butter cookies // mono+co

RICH ALMOND BUTTER COOKIES
Adapted from “Delicious Asian Sweet Treats
Yields 35 cookies, depending on the size of cookie cutter

 


60g unsalted butter, melted
160g cake flour
1/4 tsp baking soda
70g icing sugar
1/4tsp salt
80g ground almonds
3 tbsp peanut oil
1 egg yolk
Glaze: egg yolk + white sesame seeds

METHOD
01. Sift cake flour, baking soda, icing sugar and salt into a mixing bowl.
02. Add ground almonds and mix well.
03. Add 3 tablespoons of peanut oil to melted butter, stir to mix well, and pour into flour mixture.
04. Stir gently with a metal spoon to combine.
05. Add in the yolk, and stir to form a dough.
06. With clean dry hands, pinch out a ball of dough about the size of a your palm.
07. If the dough feels to crumbly, add a few drops of peanut oil if necessary.
08. On a clean counter top, press the dough down with palm to flatten it to a thickness of about 5mm.
09. Cut out cookies with a cookie cutter.
10. The cookies will be too soft to be lifted by fingers.  Use a scraper to lift and transfer cut out cookies to a tray lined with baking paper.
11. Gather the left over dough, and pinch out enough dough from the mixing bowl to form another ball of palm size dough.  Repeat above 4 steps till all dough are used up.
12. Preheat oven to 180C/350F.
13. Brush surface of cookies with egg yolk and sprinkle some sesame seeds over them.
14. Bake for 10-12 minutes, till golden brown.

Last Minute Chinese New Year Bake Off – Coconut Cookies

coconutcookies

++Notes001// Adapted from this almond cookie recipe from <<每天都是饼干日>>.  Added dessicated coconut.

++Notes002// Instead of 15g dough per cookie, made 30 cookies with 8g dough balls.

++Notes003// The instructions below aim to minimize the number of mixing bowls used, and reduce cleaning up time after,

COCONUT COOKIES
// Adapted from <<每天都是饼干日>>
// Yields 30 cookies

INGREDIENTS

  • 55g unsalted butter, softened to room temperature
  • 50g sugar
  • 1/4 tsp salt
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 60g plain flour
  • 20g ground almond
  • 40g dessicated coconut
  • 1/2 tsp baking powder
  • 1 tbsp fresh milk

METHOD

01. In the small mixing bowl, whisk to cream softened butter.
02. Weigh sugar in bowl No.1, add to creamed butter.
03. Add 1/4 tsp salt.  Whisk to combine.
04. Separate egg yolk from white like this and add the yolk into the butter mixture and whisk to mix well.  Keep the white in bowl No.2 for other recipe.
05. Measure flour in bowl No.1 and add 1/2tsp baking powder to the flour.
06. Measure 1/2 tsp (2 x 1/4tsp) vanilla extract and whisk it into butter mixture.
07. Sieve flour and baking powder directly into the mixture. Stir briefly with a tablespoon to incorporate.
08. Measure ground almond in bowl No.1 and add this into the mixing bowl.  Stir to incorporate all ingredients well.
09. Measure dessicated coconut in bowl No.1, and add this into the mixing bowl.  Stir again to incorporate.
10. The dough mixture at this stage will be too wet to be shaped with hands.  Leave the mixing spoon in the mixing bowl, and chill dough in fridge for 10 minutes to harden it for easier handling.
11. After 10minutes, remove  dough from fridge.  Pour about 1 tablespoon of fresh milk into bowl No.1 and set aside with brush.
12. Preheat oven to 180C.
13. With the chilled tablespoon, scoop out a dough, approximately 15g, shape it into a ball and place it on a baking tray.  Gently press down to flatten it.
14. Repeat with the rest of the dough.
15. Brush cookie surface slightly with milk before baking them in the preheated oven for 10minutes, until golden brown.
16. Cool completely before storing in airtight container.