Apart from Ang Pow, the other thing that people look forward to during Chinese New Year is the delicious cookies and snacks. If you wanna make things special, you will definitely try to make your own cookies. So here are some recipes to help you create scrumptious treats!
Open Faced Pineapple Tart
- 300 g Ready made pineapple jam
- 250 g Plain flour
- 125 g Cold butter (cut into small pieces)
- 30 g Icing sugar (optional)
- 1 Egg (lightly beaten)
- Drops of vanilla essence (optional)
- Servings: About 60 open faced pineapple tarts
- Divide the pineapple jams equally into 60 balls of about 5 grams each.
- In a big mixing bowl, cut the cold butter into small cubes. Use the finger tips to rub the butter cubes and flour together until they become crumby. Add in sifted icing sugars and continue to rub until well mixed.
- Add lightly beaten eggs and vanilla essence, mix slowly until it becomes a dough. Chill in fridge for 20-30 minutes. Take it out and use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness.
- Use the mould to press firmly on the dough, dislodge carefully and place in the baking tray. Put a ball of pineapple jam on the cavity of the tart shell.
- Preheat the oven to 180 degree Celsius, bake in the oven at the lower shelf for about 15-20 minutes.
- 125 g Top flour or cake flour
- 75 g Peanut butter
- 40 g Icing sugar
- 30 g Peanut oil
- 1 Egg yolk for egg glazing
- Servings: About 40-50 cookies
- Preheat the oven to 130°C.
- Put all the ingredients in the mixing bowl, use your hand to knead until it forms a pliable dough.
- Pinch some dough, shape round and lightly flatten it. Brush the egg yolk on top of the cookies.
- Bake in the pre-heated oven of 130°C for 20-25 minutes or until the desired colour tone.
Chinese Peanut Candy
- 500 g Peanut
- 250 g White sugar
- 250 g Maltose
- 50 g Sesame seeds (toasted)
- ¼ tsp Salt
- 150 g Water
- Servings: About 2 medium CNY cookies bottle of Peanut Candy
- Oven bake the peanuts at 150°C for 10 minutes. Occasionally stirring.
- In a pot, put water, salt, maltose and sugar, stir until all the sugar dissolves using low heat. Once the sugar has dissolved, increase the heat to medium and bring to boil.
- Continue boiling until the candy thermometer reaches 160°C. If you do not have a thermometer, take some syrup out and let it blow under the fan, if it hardens, you can continue to proceed to the next step.
- Add the baked peanuts , toasted sesame seeds and transfer the peanut to a lightly baking paper. Put another lightly greased baking paper on top, use a rolling pin. Cut using a pizza cutter while the candy is warm but not yet set.
- 420 g Tapioca flour
- 6 pcs Pandan leave (cut into small pieces)
- 2 large Egg yolks
- 120 g Icing sugar
- 170 ml Fresh coconut milk
- Serves: 70-80 pcs
- Place the tapioca flour on a large baking tray together with the pandan leaves. Bake in an oven at 150°C for 15 minutes. Sift and set aside to cool completely.
- Beat the egg yolks and sugar till sugar dissolves. Add coconut milk and mix well. Strain to remove lumps.
- Add the cooled tapioca flour and beat till fluffy and white in colour.
- Compress the dough together using the hand palms and working in small batches, cut into shapes using a cookie cutter.
- Bake in a preheated oven at 170°C for 20 minutes. Remove and allow the cookies completely before storing.
- 45-60 g Cornflakes
- 45 g Peanut butter
- 45 g Castor sugar
- 45 g Honey
- Some small paper cups
- Servings: About 24 cookies
- In a non stick pan, melt the peanut butter, honey or syrup and castor sugar. Bring to boil under low heat. Let it simmer for 1-2 minutes until all the sugar dissolved. Turn off the heat, add in the corn flakes, stir until well mixed.
- While it is hot, put a teaspoon of corn flakes on the paper cups. Let it rest in the room temperature until it hardens. Store in an airtight container.
- Melt the butter and honey in a pan and stir until the mixture is frothy. Add the cornflakes and stir until well combined.
- Scoop the cornflakes to the paper cups and let it cool completely before storing tight container. If preferred, you can add in nuts of your choice.
Daisy Biscuits / Biskut Dahlia
- 170 g Butter (softened)
- 170 g Cake flour (sifted)
- 85 g Custard powder (sifted)
- 100 g Castor sugar
- 1 Egg yolk
- ½ tsp Vanilla essence
- 1-2 tbsp Diced cherry bits
- Servings: About 50 biscuits
- Preheat the oven to 170°C and line a baking tray with parchment paper for later.
- Cream the butter and sugar using a standing mixer until light and fluffy. Add in egg yolks and vanilla essence. Beat until well combined. Gradually add in the custard powder and cake flour in 3 phases, use the machine's lowest speed to "stiff" until well mixed.
- Transfer the batter to a piping bag fitted with desired tip. Pipe the batter into a baking tray lined with parchment paper. Put a small diced cheny on top of each cookies.
- Bake in the pre-heated oven at 170°C for about 15 minutes. Cool completely before baking in an airtight container.
Cherry Blossom Stained Glass Cookies
- 90 g Plain flour
- 60 g Butter (at room temperature)
- 30 g Icing sugar
- Some hard candy of your choice
- Servings: about 30 cookies
- Preheat the oven to 160°C.
- Cream the butter and icing sugar until light and fluffy. Add in the flour, stir until well mixed. Transfer the dough out to a lightly floured surface. Roll the dough into about 5 mm thickness.
- Use your preferred mould to mould the dough. Cut off the center of the flower. Bake in the preheated oven of 160 degree Celsius for 10 minutes.
- While the cookies are baking, break the hard candy. When the cookies are ready, take out, put a small amount of hard candies at the center of the cookies. Send back to the bake for another 10 minutes.
- 180 g Plain flour
- 80 g Potatoes starch
- 60 g Icing sugar
- 100 g Butter
- 1 tsp Vanilla essence
- 1 Egg
- Preheat the oven to 155°C and line 2 baking trays with parchment paper.
- Cream the butter and sugar until light and fluffy. Add in the eggs and vanilla essence , beat until well incorporated. Sift in the potatoes starch and plain flour, use a spatula to stir until well mixed.
- In a piping bag fitted with nozzle 1M or 2D, pipe the batter into the baking sheets in the pattern of a big swirl. Bake in the oven for about 15-20 minutes.
Salted Egg Yolk Cookies
- 6 tbsp Salted egg yolk powder
- 60 g Butter
- 70 g Plain flour or cake flour
- 30 g Milk powder
- 30 g Potatoes starch
- 30 g Icing sugar
- 1 Egg yolk (for egg washing)
- 2 tbsp Sesame seeds (for decorating)
- Servings: About 50 small cookies
- Preheat the oven to 165°C.
- Cream the butter, icing sugar and salted egg yolk or powder until light and fluffy. Sift in all the flours (milk powder, potato starch and plain flour). Fold until it forms a pliable dough. Transfer to a lightly floured surface. Roll to about 1 cm thickness.
- Use your preferred mould to mould the dough. Transfer to the baking tray. Egg wash and sprinkle with some sesame seeds. Bake in the pre-heated oven for 12-15 minutes at 165°C.
- 300 g Roasted or deep fried chickpeas snack
- 150 g Plain flour
- 180- 200 g Peanut oil or other cooking oil or butter
- 130 g Icing sugar
- 50 g Cornstarch or potatoes starch
- Servings: Prepare about 2 small Chinese New Year bottles of cookies
- Preheat the oven to 170°C.
- In a food processor, blend the chickpeas until as fine as you can. Sift the blended chickpeas powder to a bowl of icing sugar, cornstarch and plain flour. Add the cooking oil or peanut oil gradually, using your hand to lightly mix until it forms a pliable dough. Transfer out to a lightly floured surface.
- Roll out flat and use some cutters to cut into your desired shapes. Gather the sides and perform the same until all the dough is divided.
- Bake in the pre-heated oven of 170°C for about 15-20 minutes or until your desired colour tone.
Looks good right? Follow our steps and make some for your loved ones!
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