This might be my final round in making Lunar New Year goodies. Usually I don't have many goodies stock up in my house unless I have an open during the festive season.
For the past two years, it is held at my parents' place. Another big annual gathering will be with my college classmates. Usually it is held in one of the boys' home. This year, it is our turn to host (as they have yet to come by this "old" place) and thus, I needed to prepare more to welcome my guests.
So besides those that I baked for mommy dearest, I think I need to bake some more.
Friends who came to know about my frustration with pineapple tart making the other day, were really sweet. They started to share with me their favourites. Though time will not permit me to try all for this Lunar New Year but I am definitely going to experiment with it all. Thanks so much for sharing with me my dear friends.
First recipe testing out today is from JC. JC and I shared a same passion in food and knitting. She is also a good knitter and had been my teacher when I was knitting shawls for my brother and his family. I wish we can spend more time together but with our kids’ schedules, opportunity is rare. I missed the time we chat and exchange knowledge while waiting for our sons to finish school. This recipe is her favourite and the dough is very easy to handle and I was able to churn out a big batch.
The texture is not melt in the mouth but it has this buttery loose crumbs.
As I have a bag of cornflakes left, I decided to make a batch of Cornflakes cookies as well.
Just went to see a sinseh and she diagnosed me with stomach problem. No wonder I don’t feel strong because my digestion was not functioning! Let’s hope with this medication, I will get my strength back in time for the Lunar New Year.
Recipe adapted from Desserts for the beginners.
What you need:
65g unsalted butter
65g plain flour
45g castor sugar
1 small egg
1/2 tsp baking powder
30g chocolate chips
20g nuts (I omitted)
1 tsp lemon zest
Preheat oven 180. Line pan.
Sift flour and baking powder.
Whisk butter and sugar till light and fluff.
Add in 1/3 egg, mix well and add in the remaining in two separate portion. Mix well.
Add in flour and blend.
Add in raisins, chocolate and nuts. mix well.
Coat spoonful of dough with crushed cornflakes. Space them 2cm apart.
Bake for 15 mins or till golden brown.
Note: I didn't coat with cornflake, instead I mixed it with the raisin and chocolate chip and place them into mini cupcake liner.
I am submitting this to Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011) hosted by J3sskitch3n.
Pineapple Tarts (not melt in the mouth but have loose crumbs)
Source: Mrs Leong
2 tsp baking powder
340 g butter, chilled
2 tablespoons castor sugar
3 egg yolks
1 teaspoon vanilla essence
3 drops of yellow food colouring
1/2 teaspoon salt
8 tablespoon boiling water
Flour for dusting
Beat 1 egg and 1 yolk with 2 drops of yellow food colouring
1. Sift A into a basin
2. Rub butter lightly into flour with tips of fingers till mixture resembles breadcrumbs.
3. Beat B lightly in a bowl.
4. Pour egg mixture into the flour mixture. Add boiling water and mix with both hands to form a pastry dough.
5. Chill in refrigerator for 1/2 hour.