Happy New Year to all my lovely visitors!
I bake some Yuzu Cupcakes last weekend but no time to edit/write about it but have decided to skip that and jump into this one first. It’s Osmanthus again! I have done Osmanthus Snowskin Mooncakes and Osmanthus Jelly before. I didn’t realise we are that close to Chinese New Year till I hear the usual ching ching chong chong songs over the radio. I will be really late this year since I have not plan when to start baking and most importantly what to bake! But I still grab a bag of pineapple paste from Sun Lik when I went to replenish my supplies.
Love the light fragrance of Osmanthus that accompanied the crunchy cookie! I think it perfectly fit in the menu of Chinese New Year Cookies.
I have some extra osmanthus and if you want to try making these cookies, leave a note here (for 1 recipient) and I will mail it to you 🙂
Ingredients (Make about 50 cookies)
60g Icing sugar
1 egg (beaten)
80g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
40g almond powder
1 tbsp dry osmanthus
1. Preheat oven to 150 degrees.
2. Cream butter and icing sugar till light and fluffy.
3. Slowly add in egg bit by bit and ensure it mix well.
4. Add in half of dry ingredients follow by half of dry osmanthus. Repeat with the other half of dry ingredients and osmanthus.
5. Chill dough for 20 mins.
~ Break time ~ Do you know how a clean shower cap can come into help here? Use it to cover the bowl that contain the dough and save on cling wrap! I do think it is quite wasting to use cling wrap once and throw away so I bought this for the purpose. By the way, mine is not a shower cap, it is design to cover mixing bowl 😛
6. Bring dough out from fridge (which is still relatively soft) and flour the plastic sheet before rolling the dough out in between.
7. The dough will be soft and sticky so flour your cutter generously.
8. Cut into desired shape.
9. Bake for 25 to 30 mins.
10. Leave to cool completely before storing in air tight jars.