Tuesday, January 31, 2012


These are the cookies I made for Chinese New Year. I'm so sorry that I din't take pictures of each cookies. I'm super busy with house cleaning, baking, cooking & kids. I felt tiring that few weeks. Everything comes non-stop in this 2 months.

I'm a traditional woman. Hahaha... I will bake the same cookies I like every year. There were Chocolate Chips Almond Cookies & Hap Tou Sou.

And also I will try out some new recipes. The 1st cookie I tried was Red Tea Almond Cookies adapted by Little Cookies Earn BIG $ from Coco Kong. It taste normal cookies, not very special. But some of my friends' feedback is.. it taste bitter in the mouth after eating. I think is because of the baking soda. To me, it's fine. But today my hubby's cousin came, he likes it so much.. hahaa :P

Here's the recipe :
  • 3 sachets of red tea ( lipton )
  • 75ml hot water
  • 100g butter
  • 80 g icing sugar ( reduced )
  • 225g plain flour
  • 1 tsp baking soda ( can be avoided if you don't like the taste )
  • 100g almond flakes
  1. Preheat oven to 140c.
  2. Steep red tea with hot water for 5 minutes. Keep tea & residue as needed.
  3. Cream butter & icing sugar until creamy. Add in sieved flour, baking powder, almond, tea & residue.
  4. Use a teaspoon , place small mounds of mixture on lined baking trays. Bake in preheated oven for 20 minutes or until pale golden.
The 2nd cookie is Cranberry Cornflake Cookies. It also from the book i mentioned above. Love the cranberries, it taste abit sour & sweet. But it's not very special cookies. Here's the recipe :
A :
  • 120g butter
  • 50g icing sugar
  • 2 egg yolks
B :
  • 135g plain flour ( sieved )
  • 30g butterfly brand cornflour
  • 100g cornflakes ( crushed )
  • 80g dried cranberries
  1. Preheat oven to 140c.
  2. Cream ingredient ( A ) until smooth. Fold in ingredient ( B ), mix well.
  3. Scale at 7 grams each & place into small paper cups. Arrange on baking tray.
  4. Bake in a preheated oven for 20-30 minutes until pale golden.
**Makes 80 pieces**


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