Last Minute CNY Cookies Bake Off : Tea Cookies

frozen dough tea cookies // mono+co

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

// 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


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

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


  • 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


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


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

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


  • 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


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

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

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 : Crunchy Sugi Cookies


Adapted from “Delicious Asian Sweet Treats
Yields 70 bite size cookies, 5g each

- 100g ghee
- 120g caster sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 150g plain flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- Egg yolk, for glaze


01. Preheat oven to 180C/350F.
02. Combine ghee, sugar, egg yolk and vanilla extract in a bowl, mix well.
03. Sift flour, baking soda and salt.
04. Fold flour mixture into ghee mixture with a metal spoon to form a dough.
05. Pinch 5g of dough and roll it into a ball, place it on a lined baking tray.
06. Arrange shaped cookie doughs 2 cm apart on the tray as they will spread during baking.
07. Brush egg glaze on top of cookies.
08. Bake in preheated oven for 14minutes, till golden brown.
09. Allow cookies to cool completely before storing them in air tight container.