Wednesday, August 22, 2007

Baking Cookies...

Mum asked why I am baking CNY cookies at this time...it does look like CNY is round the corner... haha...I just wanted to use up the old stock before it expires, esp the ghee and the pineapple paste. I could only think of is using P-paste for Pineapple Tarts and ghee for Suji Cookies.

Source: Pineapple Tarts - got2bme's pastry recipe
Crunchy Suji Cookies - Delicious Asian Sweet Treats, Cookbook by Oi-Lin.










CRUNCHY SUJI COOKIES

Ingredients:
100g ghee
120 caster sugar *(I used 50g icing sugar, 50g caster sugar = 100g sugar)
1 egg yolk
1/2 tsp vanilla essence
150g plain flour
1/4 tsp baking soda
1/4 tsp salt
Egg glaze: 1 egg yolk, mixed with a few drops of water

Method:
1. Mix glee, sugar, egg yolk and vanilla essence till well combined.
2. Sift flour, baking soda and salt and stir well.
3. Preheat the oven at 180deg for 10mins. Line a baking tray with greaseproof paper.
4. Using a metal spoon, fold the flour mixture into the ghee mixture. Knead lightly to form a dough.
5. Pinch a small amount (1/2 level tbsp) of dough and roll in into a ball. Place the cookies about 2cm apart on the tray as they will spread during baking. Brush egg glaze on the tops of cookies to give them a gorgeous colour and shiny attractive appearance.

4 comments:

singairishgirl said...

Oooh... I love the pineapple tarts, they are very pretty.

gabrielle said...

Hi, I chanced upon your blog. Your cookies look yummy! May I ask how long can we store them if we bake them for CNY? TIA!

Cranberry said...

Thanks gals!

gabrielle, for my pineapple tarts, it keep well for a week and other cookies like cashew, almond sugee etc.. it keep well for abt 10 days or more.

Anonymous said...

Hi Cranberry,

Love yr pineapple tarts. Will u be able to share the recipe?

rgds
Jennifer