Chinese cookies

This week we had a goodbye party at work. The girl is going to China for a year, so the party was chinese themed. To blend in, I thought about chinese cookies.

I love chinese food, don’t get me wrong, but their sweets… they’re just not what we are used to. Anyway, I tried a few different recipes, and the oriental community seemed to be relatively happy with them, also the whole lot disappeared in a timely fashion (I had my doubts, tbh…).  So altogether, the experiment was successful. Not sure I’ll try to reproduce the data any time soon though…

Here they go:

1. Chinese New Year almond cookies

These actually came out great. They look lovely, and they taste pretty good.

Cookie dough

  • 350 g plain flour
  • 250 g icing sugar
  • 2 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 175 g toasted chopped almonds without skin (I used laminated, don´t, it makes them difficult to cut later on)
  • 150 g ground almond
  • 300 ml vegetable oil
In a large bowl, sift the flour, icing sugar, baking soda, baking powder and salt 3 times (I only did it once…). Add in the ground and chopped almonds, mix well. Next add 200 ml of the oil and rub into the dry mixture. When it resembles bread crumbs, add the rest of the oil to make a soft though.
Roll the cookie dough between 2 pieces of baking paper to about 1 cm thick. Dust lightly with flour and cut out the cookies with a cutter with a nice shape, little flowers look cute. Gather scraps and continue cutting out dough until it’s is used up. 
DSC_2051  DSC_2052

Egg wash
  • 1 egg
  • 1 tsp custard powder
Beat the egg and custard powder together, brush on top of the cookies a first later of the egg wash, let it dry for 15 minutes and brush a second layer. Bake the cookies at 160 °C for 10 minutes or until the egg wash looks golden brown. Allow the cookies to cool completely before storing. Apparently is best to store them in air tight containers, I didn´t have the chance to test this 😉

2. Pumpkin Sunflower crisps

These are very easy, and quite tasty too!

  • 2 egg whites, lightly beaten
  • 80 g caster sugar
  • 30 g melted butter
  • 50 g plain flour
  • 75 g pumpkin seeds
  • 75 g sunflower seeds
  • 1/4  tsp vanilla extract
Sift the flour into a bowl, add the sugar and mix. Make a well in the centre and add melted butter, egg whites and vanilla, mix until well combined. Now add both kind of seeds, incorporate and let rest for 30 minutes.
Line a baking tray with baking paper, drop levelled teaspoons of the mixture and spread using the back of the spoon, take care that the crisps don’t overlap.
Bake in the oven preheated at 180 °C for 10 min. Store them in an air tight container (again, same observation as above in my case). This recipe makes around 50 small crisps.

3.Chow Mein Noodle Cookies

These came out more like chow mein noodle candy than cookie, but I used candy butterscotch instead of chips (walked the whole supermarket twice, couldn’t find the damn chips…).

Tbh, smelling the chow mein noodles just after opening the pack makes you wonder why on earth would someone mix this with butterscotch. Surprisingly it does work, and they look super cute.

  • 3 cups butterscotch chips (I had no choice but to use candy, and I’m afraid I could not be bothered to start looking up candy density and so one, so I just unwrapped the candy and roughly measured its volume on a measuring cup. Forgive me father G. Mouton, for I have sinned).

  • 150 g dry chow mein noodles
  • 1 cup of peanuts

Melt the butterscotch chips/candy on a saucepan over low heat. Stir in noodles (I broke them up in around 1 cm long pieces) and peanuts. Drop teaspoonfuls onto foil (this gets more and more difficult as the mixture starts to cool in the spoon, so be fast) and let stand until cool.

Chow mein


4. Fah Sung Thong (peanut candy)

  • 225 g peanuts
  • 1/2 tsp salt
  • 1/8 tsp chinese five spice
  • 1/2 tsp chili flakes
  • 35 g sesame seeds
  • 220 g granulated sugar
  • 1 tbsp vinegar
  • 80 ml water

Roast peanuts at 180 °C for 15 minutes or until lightly browned. Remove and toss with salt and five spice powder and let it cool down. Toast the sesame seeds on a pan.

Combine sugar, water and vinegar in a small saucepan and stir over low heat until dissolved. Bring to a boil, cover and keep boiling for 15 minutes or until the sugar turns a light amber colour (for the people who actually understand the fancy dynamics of caramel, that’s 149 to 154 °C, hard-crack stage). 

On the meantime, line a 25×15 cm tin with parchment paper. Sprinkle half of the sesame seeds, the peanuts and then the chill flakes.

Now pour melted sugar on the arranged tin and sprinkle the rest of the sesame seeds on top. Cut the candy after 5 minutes, before it cools completely (this is difficult!!). 

DSC_2070 P1090276


One thought on “Chinese cookies

  1. Pingback: Galetes xineses | [sweet) Kitchen Science

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