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I was lucky enough to visit Singapore earlier this month, where preparations for Chinese New Year were taking place.
Around every corner I turned I would see amazing decorations – some beautiful and elaborate, some loud and luminous – going up for Chinese New Year. It turns out that that 75% of the population of Singapore – which happens to be the second most densely populated sovereign state in the world – is of Chinese heritage.
It turns out that Chinese bakers in Singapore also have the most fantastical approach to cookies. The shelves were full of pretty jars of stamped pineapple-flavoured biscuits, embossed folded wafer cookies, and, at this time of year, hand-piped biscuits that look like dragons.
So here’s my recipe for those very dragon-shaped cookies – perfect for a bit of family fun over the Chinese New Year (just like making your own dim sum).
You’ll need a good strong piping bag, a supersized star-shaped nozzle, and biceps of steel! But go for it – get creative with the shapes and enjoy painting little eyes and faces on your edible dragons after baking. Most of all, enjoy the Chinese New Year celebrations!
- 150g soft vegetable margarine
- 150g icing sugar
- 2 egg yolks and one 1 egg white
- 30g milk powder or oval tine
- 60g plain flour
- Half a tsp vanilla essence
- 350g cornflour
- In a large mixing bowl, mix the margarine, icing sugar and eggs with a wooden spoon or silicon spatula if you have one, until a creamy smooth batter is formed. Mix for the least amount of time possible to avoid incorporating too much air.
- Add in the vanilla essence, milk powder and plain flour, and mix until combined.
- At this point, add in about ¾ of the cornflour and mix just until combined. Continue adding small amounts until you have solid, tough cookie dough.
- You’re looking for a cookie dough consistency that is extremely difficult to mix – the stiffer the consistency, the more definition you’ll get in the shape of your dragons.
- Pop a spoonful of dough into your piping bag with the large star nozzle attached, and test pipe one dragon shape (try an S shape with a slightly lifted end, for the ‘face’) and bake at 160 degrees for a few mins to check that the dragon holds its shape in the heat. If not, add more cornflour and try again –the right consistency takes some welly to pipe, but results in a nice spiky little dragon shape
- I find it helpful to reinforce the tip of my piping bag where the nozzle sits with sellotape, to ensure that the nozzle doesn’t pop out.
- Once you know you’ve got the right consistency, pipe away! Try some larger dragons and some baby ones, and alternate between really swirly shapes and more simple straight shapes with raised dragon faces.
- Bake for around 12 minutes at 160°C – when done, the cookies will just start to turn a little tiny bit brown around the edges.
Look here for more fabulous ideas for the New Year celebrations, or here for some great Chinese recipes.
Chinese New Year Cookies: Kuih Bangkit
Kuih Bangkit is one of the classic Chinese New Year cookies (others are Kuih Kapit @ Love Letter and Pineapple Tarts) loved by Malaysians. What’s loved about this traditional Nyonya cookie is the aromatic smell that welcomes you the moment you bite into the crispy outer later and then got jolted into a world of melt in your mouth excitement. Oh yeah!
To be frank with you I’m not a big fan of Kuih Bangkit but my sister is such a HUGE fan of this cookie. So much a fan that she stubbornly picked up a cookie that has fallen on the floor and intend to bake it. Horror! Thank God I was able to coaxed her and finally got rid of that 1 piece of ‘dirty’ cookie. Haha
This is our first time baking Kuih Bangkit and I gotta say it was very easy. In my opinion this is one of the simplest cookie I’ve ever made.
The recipe calls for arrowroot flour (lu-lu hoon) however we couldn’t find it anywhere (not that we look hard enough anyway haha) so we substitute it with sago flour (advice from grandma).
The preparation of ingredient begin a day earlier. Over low fire, you need to fry cornflour, arrowroot flour (in our case sago flour) and pandan leaves in a wok until the flour is light and it doesn’t stick to the side of the wok. This should take about 30 minutes. Transfer the flour to a container and leave to cool overnight.
Whisk egg yolks and caster sugar until thick.
Next add coconut milk (santan) and stir gradually. We didn’t use all the milk.
Now add enough flour and knead the combination for about 5 minutes to form a pliable dough (means soft and flexible). We also didn’t use all the flour. This is the tricky part. You gotta ‘agak-agak’ (guesstimate).
As long as you get a soft & flexible dough then it’s good to go.
We bought 2 plastic kuih bangkit moulds as the wooden ones is 5-6 times pricier. *gags*
Lightly dust the moulds with the remaining flour. Notice how much flour we have left in the container.
Take a small piece of dough and press into the mould. Trim the excess dough off with a spatula. In our case we just use our fingers to trim it. Easy! Haha
Now knock the mould gently on the table to dislodge the cookies.
Arrange the cookies on a baking tray (remember to line it with baking paper) and bake for 10-20 minutes in 150 O C. For us, we bake ’em for 25 minutes as we prefer a crisper and brownish outside.
Optional: Add red dot (from red food dye) using toothpick (I used fork haha) on Kuih Bangkit with flower designs.
Cool them and store in air-tight containers.
Additional notes & tips:
1. A fascinating fact: During kneading, you can feel the dough become hot. Just some chemistry effect!
2. When you have a ‘wet’ dough, you will find difficulties to dislodge cookies from the mould. Add some flour and re-knead. When you have a ‘hard’ dough, you will find the dislodged cookies in crumbly state. Add some coconut milk and re-knead. All this shouldn’t be a problem if you follow the method above.
3. Remember to cover the rest of the dough with a damp cloth while you’re busy moulding kuih bangkit as the dough will harden up. In our case we took a handful of the dough (uncover) for moulding and cover the rest.
4. If the dough does harden up, add a little coconut milk and re-knead the dough.
5. Make sure you dust the mould with enough flour. The first or second time is usually the hardest to dislodge the cookies from the mould. After that it’s easy.
6. Because this is the first time we’re making the cookies, we tried baking a few pieces in the oven to adjust the cooking time.
Kuih Bangkit – Chinese New Year Cookies
Adapted from Nyonya Flavors
Yields 140 pieces
600g arrowroot flour (lu-lu hoon)
1-2 pandan leaves, cut into 3cm lengths
3 egg yolks
150g caster sugar
250ml thick coconut milk, extracted from 1 grated coconut
1. Over low fire, fry the cornflour, arrowroot flour and pandan leaves in a wok until the flour is light and doesn’t stick to side of the wok. This takes about 30 minutes. Leave flour to cool overnight.
2. Whisk egg yolks and caster sugar until very thick and add 250ml of coconut milk slowly (you may not need to use all the milk). Then add flour (you may not need to use all the flour) and knead to form a soft pliable dough. Takes about 5 minutes.
3. Dust a wooden kuih bangkit mould with the remaining flour. Place dough and press into each of the designs on the mould. Trim off the extra dough with a spatula. Knock the mould gently against the table to remove the cookies.
4. Place kuih bangkit on lined baking trays. Bake at 150 O C (350 O F) for 10-20 minutes. If you prefer pale white kuih bangkit, bake for 15 minutes. If you prefer aromatic and crisp cookies, then bake it until just turning brown. Let it cool on wire rack before storing in air-tight containers.
Butter Cookies for Chinese New Year
Chinese New Year is coming in a week! Most Chinese families will cook up a storm for this great season. Chinese people also have a tradition of visiting their relatives and friends during Chinese New Year. It’s called 拜年 (bai nian), literally means visitations in new year. My parents liked to bring some butter cookies when doing visitations. In Hong Kong, butter cookies are one of the popular snacks in this festive time.
- 200 gm cake flour
- 130 gm melted butter
- 35 gm caster sugar
- 65 gm icing sugar
- 1 egg, whisked, about 50 gm
- 1/4 tsp vanilla essence
- Preheat oven to 190C (375F).
- Cut butter into cubes and allow to soften at room temperature. If time is limited, here is a quickest way to soften butter. Melt butter in microwave at high-medium power for 10 seconds or so, then transfer to freezer for a few minutes. When the butter begins to be frozen again and thickens, it’s ready to use. If not, put it back to freezer for more minutes.
- Cream butter with an electric mixer over medium speed until smooth (picture 1). Add caster sugar and icing sugar, continue to cream until fluffy (picture 2).
- Add one-third of the whisked egg into the butter mixture at a time (picture 3). Stir and combine well between adding egg each time, the volume increases and colour lightens (picture 4).
- Stir in vanilla essence and combine well.
- Sift flour into the egg mixture (picture 5). Use a spatula to combine all ingredients (picture 6). Don’t over stir, just incorporate the flour into the mixture. Transfer the batter into an icing bag (picture 7). Pipe the batter on a lined baking tray with baking paper, in 1.5-inch (3.8 cm) circles, that’s about 1 tablespoon each of batter, evenly spaced 1.5-inch apart (picture 8). Bake in the preheated oven for 10 to 13 minutes, or until golden brown. Let cool on a wire rack completely. Store in an air-tight container.
- The magic ingredients in this recipe are both caster sugar and icing sugar. Two kinds of sugar will work together, producing the perfect balance of delicate, crispy texture, and keeping the pattern well in shape after baking. If you only use icing sugar, the cookies won’t be crispy as you expect. Without using the icing sugar, the original pattern of cookies that you pipe out wouldn’t be kept so clear and beautiful. (Note: icing sugar is a super fine, powdered form of sugar.)
- The baking time of cookies is quite short at high temperature. Don’t leave them unattended, especially for the last few minutes because you don’t want them burnt.
- When the colour turns to the point a bit lighter than you prefer, then you can remove the cookies from oven. The cookies will get a bit darker after a while. Well, practice makes things perfect. After some trials, you’ll bake cookies with perfect colour to your liking.
***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.
Rice Krispie Dragon Treats
These lucky little dragons are so fun to make, even the kiddos will want to help. They are not only adorable, but tasty too!
- Rice Krispie Treats
- Red (strawberry)
- Fruit by the Foot
- Color by the Foot
- Red Jujubes
- Red mini m&m’s
- Wilton candy eyes
- *optional – can frosting
1. Cut Rice Krispie Treat into approximately 1″x 1 3/4″ rectangles.
2. Wrap with red Fruit by the Foot. It should stick to itself. (Or seal with frosting).
3. Cut a piece of red Fruit by the Foot to fit the top.
4. Add the red Jujubes. If they do not stick to the Fruit by the Foot well, attach with frosting.
6. Cut small yellow triangles from the Color by the Foot.
7. Attach the triangles to the side of the head and one in between the eyes, using frosting if desired.
8. Make the tail using red Fruit by the Foot, pinching it to make it wavy so it looks like ribbon.
9. Attach the head – it should be sticky enough, or attach with frosting.
- 2 store-bought Rice Krispie Treat bars
- 4 red Fruit by the Foot
- 1 (16 oz.) can vanilla frosting
- 8 red Jujube candies
- 8 candy eyes
- 8 mini red M&M’s
- 1 yellow Fruit Roll-up
- Cut Rice Krispie Treat bars into 1”x1 ¾” rectangles.
- Wrap the red Fruit by the Foot around the edge of a rectangle. Trim to fit. The Fruit by the Foot should stick to itself, or you can secure with a little frosting.
- Cut a small piece of red Fruit by the Foot to fit the top of the Rice Krispie Treat. Attach with frosting.
- With a toothpick dipped in frosting, attach 2 red Jujube candies at one end of the Rice Krispie Treat for ears.
- Attach 2 candy eyes and 2 mini M&M’s for the nose with frosting.
- Cut 3 small triangles out of the yellow Fruit Roll-up. With a toothpick dipped in frosting, attach one triangle in the middle of the eyes and one triangle on each side of the head.
- Make the tail using the remaining red Fruit by the Foot, and pinch it to make it wavy so it looks like ribbon
- Attach to head, it should stick by itself or you may use frosting to secure.
For more ideas for your parties and holidays, please visit Party Pinching’s Ferrero rocher graduation caps
8 Delicious Yet Simple Chinese New Year Cookies Recipe to Recreate at Home:
#1 Almond Cookies
Photo: Nyonya Cooking (Website)
- 50g almond flour
- 100g all-purpose flour
- 40g powdered sugar
- 1/2 tsp baking soda
- 1/2 baking powder
- A pinch of salt
- 75ml oil
- 1 egg yolk
- Sieve all the dry ingredients (except almond flour) in a bowl. Add almond flour and salt into it and mix well. Add in the oil and bind all ingredients into a dough.
- Shape dough into small balls and place on a baking tray lined with parchment paper. Use the back of the fork and press them twice, creating a criss-cross pattern.
- In a bowl, mix the egg yolk with a bit of water. Brush the cookie doughs with some eggwash over and top it with some crushed almonds.
- Bake the cookies in a preheated oven at 180 °C for 15 minutes or until golden brown. Remove from oven and let it cool completely before storing in air tight container.
#2 Peanut Cookies
Photo: Recipe Community (Website)
- 125g top flour/ cake flour
- 75g peanut butter
- 40g icing sugar
- 30g peanut oil
- 1 egg yolk
- Peanuts (optional)
- Preheat oven to 130 °C.
- In a bowl, mix all the ingredients together. Knead with hand to bind the ingredients until it forms a dough.
- Shape dough into small balls and place on baking tray. Apply pressure lightly to flatten it. (Optional) Add peanut on top of cookies as garnish.
- Bake in preheated oven at 130 °C for 20-25 minutes or until brown.
#3 Kuih Bangkit
Photo: Free Malaysia Today (Website)
- 420g tapioca flour
- 6 pieces pandan leaves
- 2 large egg yolks
- 120g icing sugar
- 170ml fresh coconut milk
- Place tapioca flour on a baking tray along with pandan leaves that are cut into small pieces. Bake them at 150 °C for 15 minutes. Remove from oven, sift and set aside to let cool completely.
- In a mixing bowl, beat the egg yolks and sugar together until sugar dissolves. Add coconut milk and mix well. Strain the mixture to prevent any lumps.
- Add the tapioca flour in and beat until white dough forms and is fluffy.
- Apply pressure to the dough using hand palms and work in small batches. Cut the dough into small pieces using a cookie cutter of your desired shape.
- Bake in a preheated oven at 170 °C for 20 minutes. Remove and allow to cool off completely before storing in air tight containers.
#4 Butter Cookies
Photo: Kuali (Website)
- 280g Anchor salted tinned butter
- 65g icing sugar
- 1/2 tsp vanilla essence
- 40g custard powder
- 40g corn flour
- 240g low protein flour
- 1tsp baking powder
- Preheat oven to 160 °C.
- In a mixing bowl with paddle attachment, beat butter, icing sugar and vanilla extract at medium speed until light and fluffy.
- Sift all the dry ingredients together and add in. Mix well.
- Put the batter in a piping bag with star tip, pipe the desired shape on a baking tray with parchment paper.
- Bake for 16-18 minutes or until golden brown. Remove and let cool completely before serving/ storing.
#5 Salted Egg Yolk Cookies
Photo: Bake For Happy Kids (Website)
- 6tbsp salted egg yolk powder
- 60g butter
- 70g plain flour/ cake flour
- 30g milk powder
- 30g potato starch
- 1 egg yolk
- 30g icing sugar
- 2 tbsp sesame seed (decoration)
- Preheat oven to 165 °C.
- Cream butter, icing sugar and salted egg yolk powder until light and fluffy. Sift in the rest of the dry ingredients. Fold until it forms a pliable dough. Transfer the dough to lightly floured surface and roll out to about 1cm thickness.
- Use your desired mould and cut out the dough into tiny pieces. Place them into a baking tray and brush with egg wash. Sprinkle sesame seeds on top and bake for 12-15 minutes or until golden brown.
#6 Pineapple Tarts (Open Faced)
Photo: The Burning Kitchen (Website)
- 300g pineapple jam
- 250g plain flour
- 125g cold butter (cut into small pieces)
- 30g icing sugar (optional)
- Drops of vanilla essence (optional)
- 1 egg
- Divide pineapple jam equally into 60 balls, about 5g each.
- In a mixing bowl, add plain flour and cuts of cold butter. Use fingers to rub both ingredients together until they become crumbly. (Optional) Add sifted icing sugar and continue to mix with fingers until well mixed.
- Add lighty beaten egg and vanilla essence and mix until it becomes a dough. Chill in fridge for about 30 minutes. Take out and roll the dough into 0.5cm thickness with a rolling pin.
- Use your desired mould to cut out the dough and place onto a baking tray. Put the balls of pineapple jam each onto the center of the dough.
- Preheat oven to 180 °C and bake at the lower rack for 15-20 minutes.
#7 Cashew Nut Cookies
Photo: What to Eat Today (Website)
- 125g unsalted roasted cashew nut
- 85g icing sugar
- 125g all purpose flour
- 1/4tsp salt
- 65g cooking oil
- 1 egg yolk
- About 20 cashewnut (Split into half for decoration)
- Grind the cashew nuts into fine granules in a food processor. Set aside.
- Preheat the oven to 170 °C . In a large mixing bowl, combine icing sugar, flour, and salt and mix well. Add the cashew nut granules and gradually add cooking oil until smooth non-sticky dough is formed.
- Roll the dough into small balls and place them on a baking tray lined with parchment paper. Gently press half of a cashew nut onto the center of the dough ball each as decoration. Brush the dough balls with eggwash.
- Bake at the middle rack for about 15 minutes or until golden brown. Let cool off completely before serving/ storing.
#8 Almond Chicken Floss Cookies
Photo: Kuali (Website)
- 250g Anchor salted tinned butter
- 150g caster sugar
- 1 egg
- 350g low protein flour
- 1 1/2 tsp baking powder
- 3/4 tsp sodium bicarbonate
- 200g whole almond with skin (toasted, roughly chopped)
- 130g dry chicken floss
- Preheat oven at 160 °C .
- In a mixing bowl with paddle attachment, beat Anchor butter and sugar until fluffy. Slowly add in the egg.
- Sift flour, baking powder and sodium bicarbonate together then add into the mixture and mix well.
- Lastly, add in chicken floss and almond. Mix well.
- Divide the dough into 6 smaller doughs. Roll each dough into cylinder shape. Keep in the fridge until firm (approximately 30 minutes).
- Cut each at 8mm thick and line on baking tray with parchment paper.
- Bake for 13 minutes or until golden brown.
Foodies, these cookies look so good don’t they? Not to mention most of them are fairly simple to make. Clock is ticking, better gather up the ingredients quick. Follow these simple Chinese New Year cookies recipe and happy baking! That’s all, have a great day ahead and buh bye!
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This sweet, baked Lunar New Year Cake (Nian Gao) has a slightly sticky texture or bite to it. This is a good recipe if you don’t like standing over the stove worrying about the steamer boiling dry, if you don’t want to pan fry lots of pieces, or if you want to share with non-Asians who might be used to a more…cake-like cake. For more help, see our step by step photo instructions on how to make baked Nian Gao.
The Chinese New Year Celebration
The Chinese New Year celebration lasts for 15 days. Different dialect groups hold certain days more significant than others. The 7th, 9th, and 15th days are of particular significance. The 7th day known as “Everyone’s Birthday”, is a day when everyone grows a year older. A raw fish salad known as “Yee Sang” (Yusheng) is tossed and eaten. This is primarily done among the overseas Chinese in Malaysia and Singapore. To see how this is done, check out my post Yee Sang and the New Year’s Eve Reunion Dinner.
Chinese Peanut Cookies
Chinese Peanut Cookies are enjoyed throughout the year but are especially popular during Chinese New Year. I&rsquove loved these cookies so much ever since I was a child. During the Chinese New Year season here in Malaysia, you will find street vendors everywhere selling a variety of Chinese cookies and sweets in tall plastic containers. Chinese Peanut Cookies are always the first thing I look for.
Last year, I shared my Pineapple Jam Tart recipe for Chinese New Year. This year, I&rsquove teamed up with my blogger friends once again for an online virtual Sweet Lunar New Year Party and I&rsquom sharing my Chinese Peanut Cookie recipe. Scroll down to see the rest of the recipes from this virtual party!
These Chinese Peanut Cookies are incredibly peanutty, mildly sweet with just a slight hint of salt to bring out the peanut flavor. I use a combination of coarser granulated sugar along with powdered sugar to give it some contrast in texture. The granulated sugar along with the finely ground peanuts give the cookies a nice sweet crunch, while the powdered sugar allows the cookies to crumble and melt in your mouth.
Start by preheating the oven to 350 degrees F.
Grind 1 1/2 cups of unsalted roasted peanuts into a fine powder. I use my Magic Bullet Blender for this task and it works perfectly. You can also use a food processor. Be careful not to blend the peanuts for too long otherwise you will end up with peanut butter! Blend them in small batches at a time so you have better control of how fine they are ground.
In a mixing bowl, combine the ground peanuts with 1 1/2 cups of flour, 1/2 cup of powdered sugar, 2 tablespoons of granulated sugar and a pinch of salt. Stir well to blend these ingredients.
Add 3/4 cup of peanut oil to the mix, then use your fingers to knead the ingredients into a dough.
Test the consistency of the dough by taking 1 teaspoon of it and forming it into a ball by squeezing the dough in your hand first, then gently rolling it in between your palms. If the dough crumbles too easily, add a little bit more oil into the dough. If you can easily roll the dough into balls, the dough is at the right consistency. Keep rolling the rest of the dough into little cookie balls.
Arrange the cookie dough balls about an inch apart on a cookie sheet.
Lightly beat 1 egg yolk, then brush a little bit of the egg yolk on top of each cookie.
Bake them in the oven for about 20 minutes, or until they turn a nice golden brown color.
Sweet Lunar New Year Party
Be sure the check out the other recipes from this Sweet Lunar New Year Party!
How To Make Dragon Cookies
1. Soften the butter at room temperature. I cut it intso smaller pieces and leave it out for about 30 minutes.You should be able to easily mash it with a wooden spatula or the back of a spoon
2. Mash the butter and then add icing sugar and combine until the icing sugar is no longer visible
3. Add vanilla and egg yolks (I highly recommend you actually weigh the egg yolks as this determines the consistency of the cookie dough) and stir again to combine until creamy
4. Sift in the dry ingredients. Combine until you get a soft dough and slightly sticky. The dough needs to be soft enough so you can pipe through the nozzle
5. If you want to color the dough, divide the dough into two and put a small drop of color on one of them and knead the dough to even out the color
6. I use Wilton 1M tip because I think it makes rougher scales(more “crackly”) compared to when I use Wilton 4B. My son said it looked more like a dragon (though he still thinks it’s more like a snake than dragon LOL). Anyway, it’s up to you
7. Pipe almost like an “S” letter. You don’t want to pipe too long as it will look more like a snake. You can pipe about 1/2 inch apart, the cookie spread a little but not a whole lot. After you are done piping, chill the whole tray inside the freezer (yes,freezer) for at least 30 minutes. This helps to maintain their shapes
8. 15 minutes before the end of time, preheat the oven to 320 F (160 C). Put the tray in the middle of the oven and bake for 15-18 minutes
9. The cookies shouldn’t brown much, just slightly golden brown at the bottom
10. Remove from the oven and let them cool on the tray for 10 minutes
11. Transfer to a cooling rack to let them cool down completely. Dip the blunt tip of a toothpick in a red food coloring to dot the eyes
So the family agrees that this version tasted the best and looked the best as they can be (though not perfect!).
3. What are the best tips for packaging CNY cookies?
There’s no better way to show your appreciation for your loved ones this Chinese New Year than with a tub of homemade cookies. Instead of just using common red plastic tubs, jazz up your handmade treats with some of these ideas to earn extra points from relatives.
- Use ribbons in red and gold: Red and gold are auspicious colours commonly used in Chinese New Year decorations. Tying your cookie tubs in satin ribbons using these festive colours adds a special touch.
- Add an information label: Stick on a label indicating the name of the cookie, ingredients and best before date. Be sure to indicate if your cookies contain egg, gluten, dairy and/or nuts, which is especially important information for those with allergies.
- Add a small personalised note: Express your sincerity through a personalised note addressed to the person you’re gifting to. Add a few auspicious sayings and wish them good fortune in the new year.
- Use stickers: Festive stickers are readily available at shops that sell Chinese New Year decorations. Buy a few different designs and let your children decorate the cookie tubs.
How to make homemade fortune cookies for Chinese New Year
The year of the Rooster is almost upon us! Chinese New Year is on Jan. 28, and homemade fortune cookies are the perfect way to celebrate.
These little gems are delicious, of course, but the best thing about them is you can stuff your own personalized fortunes inside. Perfect conversation starters for a Chinese New Year party &mdash or any party, really.
These cookies are super fun to serve, but there’s one thing you should know: Making them is not for the leisurely baker. You have to work fast to put these together, but the effort is worth it.
Grab a friend or two to personalize the fortunes, then work together to make the cookie prep easier. These cookies might not be quite as crunchy as the sort you find at a Chinese restaurant, but they’re adorable, and they taste great too!
The first step to making fortune cookies is to form the batter into rounds.
After baking for 4 to 6 minutes, remove the cookies from the oven, and flip them. Get ready to work quickly.
Place your personalized fortune in the center of the cookie, with a bit sticking over one edge. Quickly fold the cookie in half like a taco…
… then pinch the two ends of the cookie together.
Place the cookies in a mini muffin tin to help keep their shape as they cool.
How to make homemade fortune cookies
These cookies are nothing but fun. Grab a friend to make the most of baking time, and celebrate later with these festive treats.
Prep time: 5 minutes | Bake time: 4-6 minutes | Total time: 37-53 minutes
- 2 egg whites
- 1/3 cup sugar
- 2 tablespoons butter, melted and cool
- 1 tablespoon honey
- 1/4 teaspoon almond extract
- Zest of 1/2 an orange
- 1/2 cup flour
- Parchment paper
- Mini muffin tin
- 24 fortunes printed on paper
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, and set them aside.
- Use a mixer to beat the egg whites and sugar until combined and frothy.
- Add the butter, honey, almond extract and orange zest, and mix until combined.
- Add the flour to the mixture, and blend until incorporated.
- Use a round cookie cutter about 3 inches in diameter to serve as your template. You’ll add batter the size of the cookie cutter (about 1/2 teaspoon) onto the sheet (3 at a time). Use an offset knife or the back of a spoon to evenly and thinly spread the mixture into the circle.
- Bake 1 side only for 4 to 6 minutes or until the edges turn golden and the centers begin to turn color.
- Remove from the oven and, working quickly, use a spatula to flip over the rounds. Add a fortune to the center of the circle, and then fold it in half (like a taco). Quickly fold the 2 ends together, and place the cookie in a mini muffin tin to help it keep its form.
- Allow the cookies to cool completely before removing them from the tin.
- Continue, working with 3 cookies at a time, until the batter is gone.
Don’t forget to print your fortunes before you make your cookies!
Before you go, check out our slideshow below.