So I'm a bit behind on this posting - I was trying to get this sorted for the start of the Chinese new year which is now about 2 weeks ago, but better late than never.
120g ground almonds
1/4 tsp baking powder
pinch of salt
120g butter - softened
60g raw sugar
1 egg1 tsp of vanilla extract
whole almonds
60g raw sugar
1 egg1 tsp of vanilla extract
whole almonds
Method:-
In a separate large bowl, cream the butter and sugar. Then beat in egg and vanilla extract.
Add the flour mixture and mix just until blended. Cover the mixture with plastic wrap and chill in the fridge for an hour.
Preheat oven to 160C or gas mark 3.
Shape dough into balls, 2-3 cm round. Place dough balls about two inches apart on a greased baking tray and press an almond into the center of each cookie.
Remove from oven and leave to cool on baking tray for about 5 minutes. Remove and leave to cool completely on a wire rack.
Chinese almond cookies |
8 tblsp crunchy peanut butter
240g plain flour100g icing sugar
200g softened butter
pinch of salt
1 egg, beaten
Method:-
Preheat the oven to 180C or gas mark 4.
Place the peanut butter, flour, sugar, butter and salt in a bowl and mix with electric beater until well combined.
Mix until it forms a cohesive dough. You may need more or less butter depending on the consistency. A good guide is to try forming a ball from the dough – it should not crumble.
Form the dough into about 2cm balls, and place on a greased baking tray. Press down lightly with a chopstick end, this forms the typical indentation you see in the cookie.
Lightly glaze the cookies with the beaten egg.
Bake for 15-20 minutes, until they turn a lovely shade of golden brown. Cool completely before transferring from baking tray.
Chinese peanut butter cookies |
Chinese sesame cookie balls ingredients:-
1 tsp baking powder
1/2 tsp baking soda
120g sugar
3 tblsp hot water
2 tblsp vegetable oil
1 egg
Sesame seeds to coat cookie balls
Vegetable oil for deep frying
Add wet ingredients (sugar+ egg mixture and oil) to flour mixture. Mix together with your hands to form a dough. Wrap in plastic wrap and let it rest for 30 minutes in the fridge.
Once chilled, cut dough into two - put one half back in the fridge. With the other, use to roll dough into small pieces - about 1.5 cm wide balls.
Spray a little water onto the dough balls and roll them in the sesame seeds.
Chinese sesame cookie balls |
2 egg whites
60g cup flour (sifted)
100g sugar
2 tblsp water
1 tsp almond extract
1/2 tsp vanilla extract
60g cup flour (sifted)
100g sugar
2 tblsp water
1 tsp almond extract
1/2 tsp vanilla extract
Method:-
Add sifted flour, sugar, almond, and vanilla then mix again.
On an un-greased baking tray place 1 tablespoon of batter and spread thinly to make small circle about 5cm wide. I started with 2 cookies at a time until you get used to the process.
Bake in the oven for about 6 minutes until edges start to turn brown. Working quickly remove from the oven and turn the cookie over. Add one of the 'fortunes' and fold the cookie up so that the sides touch each other and pinch tightly. Bend cookie over the edge of cup, to give it the well known curve. Place in muffin tin to further cool in the curled position.
Chinese fortune cookies |
Oh and later on, we opted for our excursion, with a mini dragon in tow, we took him on a little private tour!! I think he rather enjoyed a glass of wine...
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