Chinese New Year Cookie Recipes
Hazelnut and Chocolate Sandwich Cookie Recipe
Preparation time: 1 hour
Baking time: 12 minutes
Chilling time: 45 minutes
Difficulty: Moderate
Makes: 10 pieces of cookies
Ingredients:
For the chocolate cookie dough:
140 g Butter
60 g Icing Sugar
10 g Rice flour
160 g Flour
40 g Hazelnut powder
8 g Cocoa powder
35 g Kellogg’s Corn Flakes, crushed coarsely
A pinch of salt
For the chocolate ganache:
120 g Cream
20 g Sugar
100 g Dark chocolate, 70%
30 g Hazelnut, chopped finely
Melted dark chocolate, 70%
Method:
For Chocolate cookie dough
1. In a pan, roast hazelnut powder on low heat for 5 minutes or till brown. Cool at room temperature.
2. Combine all ingredients and roll dough between 2 parchment papers. Cut dough using Mickey Mouse cutter. Chill dough in fridge for 15 minutes.
3. Bake in preheat oven for 12 minutes at 180°C. Set aside and cool down.
For Chocolate ganache
1. In a pan, roast hazelnuts on low heat. Set aside to rest.
2. Place chocolate in a small heat proof bowl. In a small saucepan over medium heat, bring cream and sugar just to a boil. Immediately, pour mixture into chocolate and stir gently until well combined and smooth.
3. Chill in fridge for 45 minutes or overnight.
Assembling:
1. Spread melted chocolate on 1 side of cookie’s surface. Set aside for 10-15 minutes to set.
2. Pour chocolate ganache into a pipping bag. Pipe chocolate ganache onto the cookie’s surface which coated with melted chocolate. Topped with roasted hazelnuts. Sandwich the frosted cookie with second piece of cookie. Repeat the step for the rest of cookies.
3. Decorate the cookies with red and black Mickey Mouse sugar paste. Draw patterns on sugar paste using white chocolate.
4. Serve and enjoy.
Strawberry Cream Cheese Cookies
Preparation time: 1 hour
Chilling time: 10 minutes
Difficulty : Easy
Makes: 10 pieces
Ingredients:
For the base:
120g Kellogg’s Corn Flakes, coarsely crushed
150g White chocolate
For the filing:
110g Cream cheese
50g Butter
50g Sugar
10 drops Red colouring
2 drops Strawberry essence
Method:
For the base:
1. Melt white chocolate in a bowl using microwave. Add in the Kellogg’s Corn Flakes and mix well.
2. Roll the mixture between 2 sheets of parchment papers to 0.8 to 1cm thick. Chill in fridge for 10 minutes.
3. Remove from fridge and use Mickey Mouse cookie cutter to cut into 10 shapes. Chill it in fridge.
For the filling:
1. In a mixing bowl, add in cream cheese and butter. Mix until completely combined.
2. Mix in sugar, red colouring and strawberry essence until completely combined.
3. Leave the cream cheese to room temperature.
Assembling:
1. Remove cookies from fridge. Transfer cream mixture into pipping bag and frost the cookies.
2. Decorate cookies with white sugar paste ribbon.
3. Serve and enjoy.
Sesame Five-Spice Cookies
Preparation time: 30 minutes
Cooking time: 15 minutes
Decoration time: 30 minutes
Difficulty: Easy
Serves: 10 pieces of cookies
Ingredients:
For the Cookie dough
60g Kellogg’s Cornflakes, lightly crushed
80g Butter
100g Brown sugar
20g Sugar
140g All purpose flour
4g Baking Soda
2g Salt
4g Five spice mix
30g Sesame
For the décoration
White fondant ribbon
Red fondant
White chocolate, melted
Method:
1. In a mixing bowl, mix well the butter and sugar until fluffy. Add in egg into the mixture and gradually mix in the rest of the ingredients until well combined.
2. Roll small balls of 35g from dough and bake in preheat oven at 180°C for 15 minutes.
3. Cut the cookies by using Mickey Mouse cutter immediately after baking. Set aside to cool.
4. Decorate cookies with red fondant, melted white chocolate and fondant ribbon.
Kellogg’s Cornflakes Pineapple Tarts
Preparation time: 30 minutes
Cooking time: 2 hours
Difficulty: Easy
Makes: 15 pieces of cookies
Ingredients:
For the dough
Dry ingredients:
50g Kellogg’s Corn Flakes, crushed coarsely
200g All-purpose flour
¼ tsp Salt
30g Sugar
Wet Ingredients:
1 no Egg
½ tbsp Water
100g Butter
½tsp Vanilla extract
For the pineapple paste
½ Fresh pineapple
30 g Sugar
Method:
For the dough
1. In a mixing bowl, mix well the dry ingredients.
2. Gradually mix in the wet ingredients until combined, do not overmix.
For the pineapple paste
1. Blend pineapple till fine. Combine mixture with sugar in a pot and bring to boil.
2. Simmer for 90 minutes or until mixture has reduced to ¾.
3. Constantly stirring from time to time to prevent from burning.
Assembling:
1. Roll dough between 2 parchment papers to 1 to 1.5cm.
2. Cut dough using Mickey Mouse cutter and shaping the body with pineapple mould by pressing mould against dough.
3. Roll 15g of pineapple paste with hands. Place it into the hole made by pineapple mould.
4. Decorate cookie with flatten strips of dough around pineapple paste. Bake in preheat oven for 20 minutes at 180°C.
5. Serve and enjoy.
