Chinese Almond Cookies
A regular favourite at Lunar New Year, the almond cookies are traditionally made with lard. If you
can't get hold of this where you are, it would be easier to just make your own. To make the cookies
healthier and more widely acceptable, we've replaced lard with vegetable shortening.
- 30g whole almond (broken into fine pieces)
- 30g almond powder
- 100g mung bean flour
- 1/4 teaspoon almond extract
- 80g castor sugar
- 10ml water
- 60g vegetable shortening (softened to room temperature)
- Set the oven to 150°C.
- Mix all ingredients together in a large mixing bowl, then add water to blend the mixture into a dough.
- Stuff a handful of dough into the mould till compact, and trim away excess dough with a knife to make the base flat. Turn mould
over and give it a few knocks to get the shaped cookie dough out from the mould.
- Place them in a wire tray and bake with the oven door ajar, for 30 minutes.
- Leave on a wire stand to cool completely before storing away.
- To break the almond, use a pestle and mortar; or place it in a plastic bag and hit with a rolling pin.
- Should you not own a Chinese cookie mould, try rolling the dough into a 1cm-thick flat piece and cut with normal cookie cutters.
- Placing the mixing bowl and utensils in the refrigerator before hand is to help keep the temperature low so that the
butter would not get greasy too quickly.
- baking with the oven door slightly open is to make sure that the cookies are as dry as possible, to prevent them getting moldy.
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