All these while many people will make something sweet for the new year. Well, this year, I stumble upon my old Flavor Magazine on this recipe. I guess something different; at least it’s a savory type of cookies. Would you be interested to try?
¼ teaspoon salt
140g icing sugar
1 Grade A egg
1 teaspoon pounded garlic (I actually grated it)
440g plain flour, sifted
1 teaspoon bicarbonate of soda, sifted
1 teaspoon baking powder, sifted
40g black sesame seeds
50g while sesame seeds
100g chopped walnuts
1. Preheat oven to 180ºC. Grease baking trays.
2. Using an electric beater fitted with the paddle attachments, cream butter, salt and sugar.
3. Beat in egg until well combined.
4. Add in Nam Yue and garlic; mix well.
5. Add remaining ingredients and mix into a dough.
6. Chill the dough for 30 minutes.
8. Place the dough bals on trays and gently press down at the centre of each ball to make an indentation.
10. Cool on a wire rack before storing in an airtight container.
Adapted from Debbie Teoh (Flavours magazine Jan-Feb 2011)
* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover (link back to this post)*