Hi All,
I have been absolutely terrible with my resolutions last year as I wanted to get back into my blogging. So, for 2020, I have made my blog as part of my goal setting this year and to publish an entry atleast once a month! eek…just made it today! Lol!
Without the kids, I used to have so much time for my blog and I really do enjoy it and I love sharing recipes with everyone! So now the kids are in school/nursery. I will be spending abit of time of what I want to do! 🙂
Chinese New Year (Rat) has come about so fast on 25th January, last weekend! Normally, it is usually in February but with the current situation with the virus, the celebrations have been low key!
As the boys are allergic to Peanuts and Sesame, I decided to make some almond cookies for the new year!
Christine Ho is one of my favourite cook/blog author so I have made her Lemon Almond Cookies as the recipe is so easy and you would normally have the ingredients at home. I have made this in the past new year celebrations as it’s so yummy! The boys helped out by sprinkling all the demerara sugar on top and eating the sugar!!
I have found another recipe online from another blogger – Bread et Butter. The cookies are really tasty and feel very authentic like the ones brought from the shops. My family was very impressed and so were my work colleagues. The texture is slightly crunchy but it also melts in your mouth! This was really easy to make, although I found it was quite crumbly when I was rolling them into balls so I had to add more oil in my batter.
Enjoy! 🙂
Here’s the recipe:
Chinese New Year Almond Cookies
Adapted from My Secret Recipe Series: New Year Cookies by Alan Ooi
Makes approximately 50-60 cookies, depending on size – when I made this, I only had probably 25 – 30 cookies!
- 100g ground almonds
- 150g plain flour
- 100g caster sugar (I might cut down the sugar to 75g next time, as I prefer a less-sweet cookie)
- 3/4tsp baking powder
- 3/4tsp baking soda
- pinch salt
- 100ml corn oil, or other flavourless oil (you may need a little more/less oil depending on the climate you are in)
- 1 egg yolk, beaten
1. Sieve the flour, caster sugar, baking powder, baking soda and salt into bowl of your stand mixer.
2. Add the ground almonds to the flour/sugar mixture.
3. With your mixer on medium speed (with the beater attachment),* slowly trickle in the corn oil into the bowl containing the flour/sugar/almonds. Mix until a cohesive dough forms. You may need more or less oil depending on the humidity/moisture levels – the aim is to reach a dough which is just able to hold it’s shape (and doesn’t crumble) when you attempt to roll it into a ball. It’s rather dry here in London at the moment, so I had to use an extra 10ml of oil before the dough came together.
4. Heat the oven to 180’C.
5. Roll the dough into ~2.5cm balls, and place on a baking tray lined with parchment paper/a silpat mat. Repeat until all the dough is used up.
6. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk.
7. Bake for 15-20 minutes, or until the cookies become slightly golden.
8. Leave to cool on a wire rack, then tuck in.
Aunty G's Kitchen 