CNY COOKIES

Am I late? Haha... sorry for the late & my laziness. Here, I would like to share 4 new recipes I made during Chinese New Year.

The 1st cookies I made was Rosemary Cookies adapted from The Secret of Cookies by Gu Huixue.  The taste abit weird because I don't like the rosemary taste. Next time, I will try to replace it with dried rose.  Below are the ingredients & method.

A
• 120g butter
• 15g milk powder
• 100g caster sugar

B
• 50g egg
C
• 200g cake flour
D
• some dried rosemary

1. Cut softened butter into dices. Beat whole egg.
2.  Line baking tray & preheat oven to 170c.
3. Using a whisk, beat ingredients A till fluffy.  Add ingredients B in 3-4 batches and beat well after each addition.
4. Sift in ingredients C. Using a spatula, press down till the mixture is well combined. Add in rosemary, keep pressing it with your hand and a scraper till a dough is formed.
5. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 1 hour.
6. Remove the dough. Sprinkle some flour over workspace and place the dough onto it. Roll out the dough to 0.5cm thickness.
7.  Stamp out with a cookies cutter and place them onto a lined baking tray.
8. Bake in oven for 20 minutes. 

The second cookies I made was Earl Grey Milk Tea Cookies. The recipe was also from the book I mentioned above. Here goes the recipe:

A
• 150g butter
• 100g icing sugar
B
• 20g egg yolk
C
• 60g ground almond
• 200g cake flour
D
• 50g milk
• 5g earl grey tea leaves

1.  Beat ingredients A till light and fluffy. Add ingredients B in 2-3 batches and beat well after each addition.
2.  Heat milk to 90c and remove from heat. Add in tea leaves and cover with lid for 5 minutes.
3. Filter milk tea and place some leaves into the mixture of method 1. Using whisk to beat well.
4. Sift in ingredients C. Using a spatula keep pressing down till the mixture is well combined.
5. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 30 minutes.
6. Remove the dough. Sprinkle some flour over your workspace and place the dough onto it. Roll it out to 0.5cm thickness.
7. Stamp out with cookies cutter and place them onto a lined baking tray.
8. Bake in oven for 20 minutes.

The 3rd cookies I made was Two-Tone Cookies.  It was also from the recipe book I mentioned.  My mum and my niece love it so much. Yesterday I made it again since I have left nuts. Do try it if you love nuts.  Here you go the nutty recipe.

Original Flavour Dough
A
• 150g butter
• 50g icing sugar
B
• 200g cake flour
C
• 75g almond ( toasted & chopped)
• 50g macadamia nut ( toasted & chopped)
• 30g pumpkin seeds ( toasted & chopped)

Cocoa Flavour Dough
E
• 150g butter
• 75g icing sugar
F
• 200g cake flour
• 30g cocoa powder

1. Beat ingredients A till fluffy. Sift in ingredients B. Using a spatula keep pressing down till the mixture is well combined.
2. Remove the dough onto your workspace and add in nuts. Knead the mixture with hands and scraper till a dough is formed. 3. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 30 minutes.
4. Beat ingredients E till fluffy. Sift in ingredients F. Using a spatula, keep pressing down till mixture is well combined. Knead on a workspace till a cocoa dough is formed.
5. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 30 minutes.
6 . Remove the original dough. Sprinkle some flour over workspace and place the dough onto it. Using a scraper,  cut the dough into 2 portions, and shape each into log. Wrap the dough with baking paper and refrigerate till slightly hardened.
7. Remove cocoa dough. Divide it into 2 portions. Roll out the dough and into rectangle shape. Smear on a thin layer of water.
8. Place the original dough onto it and roll them up into a log. Refrigerate till slightly hardened. Remove and cut the dough into 0.5cm.
9. Bake in oven for 20 minutes.

Lastly was Peanut Cookies from a blogger,
http://wendyinkk.blogspot.com/2008/01/peanut-cookies.html?m=0