Aside from Ang Pao, the tasty cookies and treats are another highlight that people look forward to during Chinese New Year. Cookies are a staple of Chinese New Year celebrations. You will probably attempt to bake your own cookies if you want to make things exceptional. So here are some recipes to help you make delicious snacks to celebrate the Lunar New Year!

Open Faced Pineapple Tart

Ingredients

• 300 g Ready-made pineapple jam
• 250 g Plain flour
• 125 g Cold butter (cut into small pieces)
• 30 g Icing sugar
• 1 Egg (lightly beaten)
• Drops of vanilla essence
• Servings: About 60 open faced pineapple tarts

Instructions

1. Divide the pineapple jam into 60 equal-sized balls (approximately 5 grams each).
2. Cut the cold butter into tiny pieces in a large mixing container. Rub the butter cubes and flour together with your fingertips until they become crumby. Continue to rub in the powdered icing sugars until fully combined.
3. Mix in the lightly beaten eggs and vanilla extract until the mixture forms a dough. Refrigerate for 20-30 minutes. Take it out and roll it into a flat sheet approximately 0.5 cm thick using a rolling pin.
4. Press firmly on the dough with the mould, then gently remove and place on the baking tray. Place a ball of pineapple jam in the tart shell's cavity.
5. Preheat the oven to 180°C and bake for 15-20 minutes in the oven at the bottom shelf.

Peanut Cookies

Ingredients

• 125 g Top flour or cake flour
• 75 g Peanut butter
• 40 g Icing sugar
• 30 g Peanut oil
• 1 Egg yolk for egg glazing
• Servings: About 40-50 cookies

Instructions

1. Preheat the oven to 130°C.
2. In a mixing bowl, mix all of the ingredients and knead with your hands until a flexible dough forms.
3. Pinch some dough, form it into a spherical shape, then softly flatten it. Brush the tops of the cookies with the egg yolk.
4. Bake in the pre-heated oven of 130°C for 20-25 minutes or until the desired colour tone.

Chinese Peanut Candy

Ingredients

• 500 g Peanut
• 250 g White sugar
• 250 g Maltose
• 50 g Sesame seeds (toasted)
• ¼ tsp Salt
• 150 g Water
• Servings: About 2 medium CNY cookies bottle of Peanut Candy

Instructions

1. Bake the peanuts for 10 minutes at 150°C in the oven. Occasionally stirring.
2. Put the water, salt, maltose, and sugar in a saucepan and whisk over low heat until the sugar dissolves completely. Increase the heat to medium and bring to a boil after the sugar has dissolved.
3. Keep boiling until the candy thermometer reads 160°C. If you don’t have a thermometer, take out some syrup and let it blow under the fan, if it hardens, you can move on to the next step.
4. Transfer the roasted peanuts and toasted sesame seeds to a baking sheet lined with parchment paper. Using a rolling pin, place another piece of lightly greased baking paper on top. Use a pizza cutter to cut the candy while it is still warm but not yet set.

Kuih Bangkit

Ingredients

• 420 g Tapioca flour
• 6 pcs Pandan leave (cut into small pieces)
• 2 large Egg yolks
• 120 g Icing sugar
• 170 ml Fresh coconut milk
• Serves: 70-80 pcs

Instructions

1. Put the pandan leaves and tapioca flour on a large baking sheet. Bake for 15 minutes in a 150°C oven. Sift, then leave to entirely cool.
2. Mix the egg yolks and sugar together until the sugar mixes. Add coconut milk and stir thoroughly. Remove any lumps using a strainer.
3. Add the cooled tapioca flour and beat till fluffy and white in colour.
4. Working in small batches, compress the dough together with your palms and cut into shapes using a cookie cutter.
5. Bake for 20 minutes at 170°C in a preheated oven. Remove and wait for the cookies to cool fully before storing them.

Salted Egg Yolk Cookies

Ingredients

• 6 tbsp Salted egg yolk powder
• 60 g Butter
• 70 g Plain flour or cake flour
• 30 g Milk powder
• 30 g Potatoes starch
• 30 g Icing sugar
• 1 Egg yolk (for egg washing)
• 2 tbsp Sesame seeds (for decorating)
• Servings: About 50 small cookies

Instructions

1. Preheat the oven to 165°C.
2. To make the frosting, cream together the butter, icing sugar, and salted egg yolk or powder until light and fluffy. Mix in all of the flours (milk powder, potato starch and plain flour). Fold until a supple dough forms. Place on a lightly floured surface. Roll to a thickness of about 1 cm.
3. To shape the dough, use your favourite mould. Place on a baking sheet. Brush with egg wash and top with sesame seeds. Bake for 12-15 minutes at 165°C in a preheated oven.

Isn't it nice? Follow our instructions to make some for your loved ones!