new year cookies 2015 part 2

CNY cookies2

The 2nd part of cookie baking, as the lunar new year closes in. Now even during weekday nights, I can smell cookies baking!

This is a season I enjoy, when ‘spring’ steps in with billowing gusts of wind and my baking parchment papers go flying.

Where the sound system of every shopping center you visit blares familiar lunar new year songs and Chinatown is decorated with pretty street lights and the annual bazaar is underway.

Where every supermarket you visit is chock full of goodies for sale and special counters are set up for sale of canned abalones. I have bought 2 cans. To eat with instant noodles. This is getting to be my traditional treat for lunar new year!

The green bean cookie this round is much more successful. The texture is lovely, a melt-in-the-mouth kind with a crunch of nutty goodness. I changed the recipe a bit, since I do not really fancy using shortening. Cookies made using shortening seems to lack flavor.

Green bean cookies

  • 400 grams cooked green bean flour
  • 200 grams almond meal, fried for 30 minutes over low heat, then cooled
  • 150 grams icing sugar
  • 225 grams rice bran oil
  • 5 grams salt
  • 150 grams almonds (with skin), lightly toasted and chopped
  • 8-10 tsp water
  1. Preheat oven to 150 C.
  2. Mix all ingredients together until well combined. Texture will resemble slightly clumpy sand. When you press the mixture together, it should come together. Do not add too much water. Start with the minimum. It is better to add water again later, if needed.
  3. Scatter the sandy clumpy dough into the mold. Overfill each cavity. Press down firmly, but not too hard. Use a dough scraper to scrape off the excess, if needed. Bang on the mold to dislodge the cookies.
  4. Place on parchment paper lined baking trays.
  5. Bake cookies at 150 C with oven door slightly ajar for 30 minutes or until brown.

Brown rice oat cookies

  • 243 grams brown rice cereal (I used the type without added sugar, meant for babies)
  • 200 grams oat flour
  • 154 grams unbleached all-purpose flour
  • 150 grams icing sugar
  • 200 grams rice bran oil
  • 5 grams salt
  • 250 grams mix of walnuts and pecan nuts, lightly toasted and chopped
  • 9 tsp water
  1. Preheat oven to 150 C.
  2. Fry brown rice cereal and oat flour for 30 minutes under low heat. Cool completely.
  3. Mix all ingredients together until well combined. Texture will resemble slightly clumpy sand. When you press the mixture together, it should come together. Do not add too much water. Start with the minimum. It is better to add water again later, if needed.
  4. Scatter the sandy clumpy dough into the mold. Overfill each cavity. Press down firmly, but not too hard. Use a dough scraper to scrape off the excess, if needed. Bang on the mold to dislodge the cookies.
  5. Place on parchment paper lined baking trays.
  6. Bake cookies at 150 C with oven door slightly ajar for 30 minutes or until brown.

At the previous attempt, I used a wrong method to press the cookie into the wooden mold. On viewing the video below, I changed the method.

Note the texture of the dough. It really is like sand, scattered about. The seller also used a spray to moisten the dough when needed.

Why fry some of the flour? I find frying releases the fragrance better than baking. Of course this will increase the ‘heat’ of the cookie as well. Most of the lunar new year goodies are heaty to the body anyway. Just drink plenty of water and eat in moderation.

The use of rice bran oil improves the smell and taste of the cookies. Using shortening, there is a slight unpleasant (to me at least) aftertaste that sticks to the palate for an hour or so.

One more round to go! 加油!

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