I was attracted to Sonia's post on the recipe when I first saw it. A walnut cookie [hup toh sou] without walnuts. This cookie is like those sold at the biscuit shop, can say it is a traditional cookie which I know since my childhood days. Those were of a much bigger size, darker in colour but very crispy and rather addictive.
Now, I also understand why Sonia says she will bake this every Chinese New Year after I baked these for this CNY and got a thumbs up from all my family members who have tried it.
These cookies are lovely, well cracked, crispy, melt-in the mouth and tasty. They expanded upon baking, so remember to leave some space in between the dough. I'm happy with the cracks and the crispness of these cookies.
Recipe adapted from Nasi Lemak Lover
Ingredients[makes about 40 pieces]
250 gm plain flour
1/2 tsp baking powder
125 gm castor sugar
1/2 tsp alkaline water [碱水]
1/2 tsp fine salt
20 gm butter (salted)
150 ml cooking oil or peanut oil
- Mix plain flour, baking powder, sugar and salt in a mixing bowl. Add in alkaline water.
- Rub butter with flour mixture till crumbly, then slowly add in cooking oil and mix together till a soft dough. [According to Sonia, the dough is wet, but after few good knead and it will become a smooth dough. I leave the dough for about 30 minutes before shaping].
- Pinch about 15 gm dough each then roughly shape into small balls and placed on a baking tray.
- Use a suitable bottle cap [I used a toothpaste cap] to press on the centre of each cookie to create a round pattern.
- Brush with egg wash [egg yolk] and bake at 170 degrees C for 25 minutes or until golden brown. Remove from oven.
- Remove to cool on wire rack before storing in airtight container.
This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe
and Zoe from Bake for Happy Kids
Tidak ada komentar:
Posting Komentar