Honey Corn Flake Cookie

Lunar New Year is approaching in about a month time. A time to start baking some cookies for the season celebration.

I have been seeing golden corn flake cookies but was yet to look for a recipe to try it out. I found a recipe "Honey Joys" and trimmed it down to a smaller portion for about 16 cookies.

Basically, these are cookies making use of corn flakes coated with caramel glaze. They are light and crunchy. The golden appearance of the cookies made them an auspicious cookie to be served during the festive period of Lunar New Years.

Yield: 16 cookies served in 7 cm grease-proof baking casings

Ingredients

20g unsalted butter

12g raw sugar

pinch of low-sodium salt

6g honey

50g corn flakes

Directions

1. Discard corn flakes that are thicker or harder in texture. This helps to give a light and crunchy cookies by eliminating the occasional harder bits.

2. Melts all ingredients, except the corn flakes, in a small non-stick pan, using low flame.

3. When the contents start to foam,

pour in the corn flakes in batches. Allow the corn flakes to coat well before adding another batch. Turn off the heat when the mixing is done or earlier.

Ensure all the surface of the corn flakes are coated with the caramel.

4. While the content is still warm, scoop it into small grease-proof baking casings.

Loosely fill up the casings, try not to compact the content to make the cookies airy and light.

5. Transfer the filled casings to a baking tray.

6. Bake in a pre-heated oven toaster at 150℃ for about 10 minutes, or till you can smell a sweet caramel aroma.

7. Let the cookies cool down before serving.

Keep the un-consumed cookies in an air-tight container.

Enjoy 😋

Mandarin Orange German Cookie 柑香德国酥饼

I like this simple German Cookies recipe whereby I can use to prepare some freshly baked cookies for my guests within a relatively short span of time. To give the biscuit a festive mood, I added a little Mandarin orange zest to it for added fragrance 😊

Yield: 18 pieces

Ingredients
60g salted butter, softened

20g icing sugar

1 tsp Mandarin orange zest

60g potato starch

40g top/cake flour

Directions
1. Wash Mandarin orange with vegetable & fruit wash. Pat dry and peel a thin strip of orange skin. Chop into fine bits.

2. Mix potato starch with top/cake flour in a mixing bowl. Store both the potato flour mixture and the Mandarin orange zest in the fridge for about 20 to 30 minutes.

3. Cream softened butter with icing sugar till pale and fluffy.

4. Sift in the potato flour mixture and fold in using a spatula.

5. Mix in the Mandarin orange zest.

6. Take about 10g of the dough and roll into a ball.

Roll the dough ball in a small cup of fine sugar to form a sugar coating round the dough.

7. Place the dough balls over a lined baking tray. Allow about 1.5 cm space between dough balls.

Use a chopstick to creat a well in the middle of the dough ball.

Use a dough cutter to cut a shallow cross "X" over the top of the dough ball.

8. Bake in a preheated oven at 170°C, middle rack, for about 15 minutes, or till the base of the dough becomes brown. Let the cookies stay in the oven for about 5 minutes after the baking ends.

9. Let the cookies cool down completely before keeping in an air tight container. Enjoy 😁

Lemon-Choco German Cookie

Making a slight variation to the popular German cookies - I added lemon zest and cocoa powder to the dough to create a marble pattern. The crunchy sugar coating not only brought crunchiness to the cookies, but also helped to hold the soft cookies firmly together 😁

This was almost my last-minute Chinese New Year cookies baked - only 4 days away from CNY. I only managed to bake 18 pieces. Yes, only 18 pieces 🍪 for our own craving 😉 This is my way of preventing overeating during the CNY period. As the maker of these cookies, I know best how much butter and sugar we are gobbling down our system from these delicious cookies 😱

Yield: 18 pieces 3cm round cookies

Ingredients

60g salted butter, softened
20g icing sugar
1/2 tsp lemon zest

60g potato starch
40g cake flour

1/2 tsp cocoa powder

2 tbsp fine sugar for coating

Directions

1. Mix potato starch and cake flour in a mixing bowl and keep in the fridge for about 20 to 30 minutes.

2. Cream butter till smooth, then mix in the icing sugar. Continue to mix till pale and fluffy.

3. Add in the lemon zest.

4. Sift in the the cold flour mixture from (1). Fold using a spatula.

5. Take about 120g of the dough and place in a plastic bag. Use a dough cutter to scrap and push the dough towards the end of the plastic bag.

6. While for the remaining dough, blend about 1/2 tsp of cocoa powder to it.

Place the cocoa dough into the same bag as the original dough.

Similarly, push the cocoa dough to join the first dough.

7. Keep the dough in the fridge for about 30 minutes to harden the dough slightly.

8. Use a spoon to take out about 10g of the dough from the bag.

Shape the dough into a ball and roll in a small cup of fine sugar.

9. Arrange the dough balls over a lined baking tray. The dough will flatten slightly after baking, so leave about 1.5 cm gap in between the dough balls.

Use a chopstick to create a hollow well in the middle of the dough ball.

10. Bake in a preheated oven toaster at 170°C for about 15 to 20 minutes.

11. Let the cookies cool down before keeping them in an airtight container. Yum yum 😋