Cny Book Cookies 2024 2

2024
The year of the Dragon

Embark on a culinary journey with
our Chinese New Year
recipes! Whether you're preparing
festive treats for loved ones or
hosting a grand feast, this
cookbook is your passport to a
Chinese New Year celebration
filled with culinary brilliance.
Gong Xi Fa Cai!
Table of Content
Traditional Almond Chocolate Chip Cookies

Cookies
Cereal Cookies Dragon Cookies

Table of Content
Green Pea Cookies Taiwanese Pineapple

Tarts
Almond Florentine Cashew Nuts Cookies

Traditional Almond Cookies
Traditional Almond Cookies
5 mins 40 Mins Easy 80 Pieces
Ingredients
50 g sugar
120 g almond powder
60 g almond nibs
180 g all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
130 g corn oil
1 egg yolk, beaten, for glazing
Preparation
1. Preheat oven to 170°C. Line the baking tray
with baking paper.
2. Place sugar in mixing bowl and grind

10 sec/speed 10.
3. Add almond powder, almond nibs, flour,

baking powder, baking soda and salt, blend 6
sec /(/speed 4.
4. Add corn oil, mix 10 sec /(/speed 4.
5. Shape the dough using desired cookie

cutter and place on prepared baking tray.
Using a pastry brush, glaze dough with beaten
egg yolk.
6. Bake on middle rack for 15-20 minutes

(170°C) until the surface slightly brown. Serve
once cool or store in an airtight container.
Chocolate
Chip Cookies
Chocolate Chip Cookies
5 mins 40 Mins Easy 30 Pieces
Ingredients
1 ½ tsp baking powder
½ tsp baking soda
160 g light brown sugar
70 g castor sugar
150 g unsalted butter, softened
2 tsp vanilla extract
Ingredients
10 g malted milk powder (e.g. Horlick)

1 tsp salt
1 large egg, room temperature
180 g dark chocolate chips
50 g walnuts, toasted, crushed
50 g pistachio, toasted, crushed
Preparation
1. Preheat oven to 160°C. Line 2 baking
trays with baking paper respectively.
2. Place flour, baking powder and baking

soda in mixing bowl, pulverize Turbo 2
sec/2 times. Transfer flour mixture into a
bowl and set aside.
Preparation
3. Insert butterfly whisk, add light brown
sugar, castor sugar, butter, vanilla extract,
malted milk powder, salt and egg, whisk 4
min/speed 3.5.
4. Remove butterfly whisk, add reserved

flour mixture, chocolate chips, crushed
walnuts and crushed pistachio, knead
Doughw/1 min. Transfer cookie dough into
a bowl, wrap with cling film and leave in
the refrigerator to chill for at least 3 hours,
maximum 72 hours.
Preparation
5. Using a tablespoon, measure out
approximately 1 tablespoon of cookie dough.
Roll into balls and place 5 cm apart on
prepared trays. Bake one tray at a time, for
12-15 minutes each (160°C) until golden
brown. Leave to rest on trays for 5 minutes
before transferring to a wire rack to cool
completely. Serve once cool or store in an
airtight container
Cereal Cookies
Cereal Cookies
5 Mins 45 Mins Easy 30 Pieces
Ingredients
300 g cereal (e.g Nestum)
50 g corn flour
140 g icing sugar
¼ tsp salt
250 g butter, salted, diced
2 eggs
½ tbsp vanilla extract
Preparation
1. Preheat oven to 160°C. Line a baking tray
with baking paper.
2. Place a bowl on mixing bowl lid, weigh in 50 g

cereal and set aside.
3. Place all-purpose flour, corn flour, icing sugar

and salt in mixing bowl, mix 10 sec/speed 6.
Scrape down sides of mixing bowl with spatula.
4. Add butter, eggs and vanilla extract, mix 20

sec/speed 6. Scrape down sides of mixing bowl
with spatula.
Preparation
5. Add 250 g cereal, mix 45 sec/(/speed 3.
Transfer mixture into a large bowl, further mix
with hand if necessary until mixed well.
6. Take ¾ tablespoon of dough, press until

firm and shape gently into a ball. Dip dough
ball in the bowl of prepared cereal to coat the
surface of dough ball. Arrange coated dough
ball on prepared baking tray and lightly press
dough ball to slightly flatten the surface.
Repeat steps with remaining dough.
7. Bake on middle rack for 30 minutes

(160°C) until golden brown. Remove from
oven and let cool completely. Serve once cool
or store in an airtight container.
Dragon Cookies
Dragon Cookies
Ingredients
50 g icing sugar
80 g butter, unsalted, softened
1 egg yolk
120 g corn flour
10 g milk powder
20 g low protein flour (cake flour)
red food colouring, for decoration
Useful Items
Piping bag, Star nozzle, Baking tray,
Baking paper, Wooden skewer
Preparation
1. Insert butterfly whisk, place Icing sugar and
butter in mixing bowl, whisk 3 min/speed 3.
Scrape down sides of mixing bowl with spatula.
2. Add egg yolk, whisk again 30 sec/speed 3.

Remove butterfly whisk.
3. Add corn flour, milk powder and low protein

flour, mix 20 sec/speed 3. Scrape down sides of
mixing bowl with spatula.
4. Mix 20 sec/speed 3 or until mixed well.

Transfer batter into a piping bag with a star
nozzle.
Preparation
5. Preheat oven to 160°C and line a baking tray
with baking paper. Pipe batter onto prepared
baking tray with the pattern of “S” shape
(approx.10 cm from 1 end to another).
6. Bake on lower rack for 15-17 minutes

(160°C) until slightly golden. Remove from oven
and let cool completely. Lightly dip a wooden
skewer in red food colouring, make 2 dots at
one end of the cookie one next to another as
the dragon eyes. Serve once cool or store in an
airtight container.
Green Pea Cookies
Green Pea Cookies
5 Mins 30 Mins Easy 75- 80

Pieces
Ingredients
110 g icing sugar
¼ tsp salt
280 g green pea flour
140 g cooking oil
1 tbsp water
1 yolk
Preparation
with baking paper.
2. Place icing sugar, all purpose flour, salt,

green pea flour and cooking oil in mixing bowl,
mix 1 min/speed 4.
3. Take 1 spoonful of dough, place inside a

mould of choice and remove excess dough.
Unmould the dough and place dough slightly
apart from each other on prepared baking tray.
Repeat steps with remaining dough.
Preparation
4. Mix water and egg yolk in a small bowl, then
strain through a small sieve. Using a pastry
brush, glaze dough with egg yolk mixture.

(175°C) until golden brown. Remove from oven
and let cool completely. Serve once cool or
store in an airtight container.
Taiwanese
Pineapple Tarts
Taiwanese Pineapple Tarts
60 Mins 3 Hours Advanced 30 Pieces
Ingredients
Tart Fillings
1600 g pineapple, skin & core removed, cut in
pieces
100g sugar, adjust according to sweetness of
pineapple
20g brown sugar
40g maltose
5g – 10g lemon juice (optional)
Recipe contributed
by Mavis Ong
Ingredients
Pastry Dough
300g low protein flour (cake flour)
40g almond powder
40g milk powder
40g icing sugar
250g salted butter, cold, cut in cubes
1 tsp vanilla essence
50g beaten egg (1 egg yolk + whole egg) (see
tips)
Preparation
PINEAPPLE JAM
1. Place pineapple pieces in mixing bowl,
blend 5 sec/speed 5. Repeat the step again if
necessary until it is well blended. Strain
blended pineapple using Varoma dish.
Preparation
2. Place the drained pineapple pulps back in
mixing bowl, place Varoma set instead of
measuring cup on mixing bowl lid and cook 30
min/120°C /speed 2.
3. Add sugar, brown sugar, maltose and lemon

juice, continue to cook 40 min/Varoma/speed
2.
4. To dry up the pineapple jam, continue to

cook 5-10 min/Varoma/speed 2 without
measuring cup. Repeat this step if necessary
until the desired texture is achieved.
5. Transfer into a bowl and let it cool before

use. Divide the pineapple jam into 30 portions
(approx. 15g each), and roll into ball shape.
Preparation
Pastry Dough
6. Place low protein flour, almond powder,
milk powder, icing sugar and salted butter in
mixing bowl, blend Turbo/2 sec/1 time, then
Turbo/1 sec/1 time.
7. Add vanilla essence and beaten egg, mix

12 sec/speed 3-6, increasing speed
gradually. Transfer pastry dough into a bowl.
Let rest in the fridge for at least 30 minutes
for easy shaping.
8. Pre-heat oven to 170°C. Line a baking tray

with baking paper. Place 30 square pineapple
moulds (4.8 cm × 3.6 cm × 1.7 cm) onto the
prepared baking tray.
Preparation
9. Divide the dough into 30 portions each, roll into
ball shape then flatten the dough with your
hands, and put one prepared pineapple ball on
top. Use your thumbs to fold the dough over the
fillings and gently wrap it completely. Place the
wrapped dough into the prepared square mould,
flatten the dough with your hands so that the
dough is set in the mould. Repeat steps for
remaining dough and pineapple tart fillings until
finished.
10. Place the pineapple tarts together with the

moulds in the oven and bake for 10-11 minutes
(170°C) on each side or until golden brown. Total
baking time is about 20-22 minutes. Unmould the
pineapple tarts after cooled down, let it cool
again on a wire rack before serving or storing in an
airtight container
Almond Florentine
Almond Florentine
Ingredients
200 g almond flakes, toasted

20 g unsalted butter, softened
50 g caster sugar
1 tbsp honey
40 g whipping cream
Preparation
1. Preheat oven to 170°C.
2. Place a bowl on mixing bowl lid, weigh in

almond flakes and flour. Set aside.
3. Place butter, sugar, honey and whipping

cream in mixing bowl, cook 4 min/120°C/
speed 1. Transfer into the bowl with almond
and flour mixture. Mix well with spatula.
4. Scoop 2 heaped teaspoons mixture into

muffin cases (see tips), lightly flatten it into a
very thin layer with back of spoon. Arrange on
a baking tray. Repeat steps with remaining
ingredients.

(170°C) until caramel brown. Remove from
oven and let cool completely on a cooling
rack. Unmould biscuits from muffin cases and
serve once cool or store in an airtight
container.
Cashew Nuts Cookies
Cashew Nuts Cookies
Ingredients
180 g cashew nuts, unsalted, toasted,

plus extra halved nuts for topping
130 g icing sugar
½ tsp salt
100 g cooking oil
1 tbsp water
1 egg yolk
Preparation
with baking paper.
2. Place cashew nuts in mixing bowl, chop

Turbo/2 sec/4 times until fine.
3. Add icing sugar, flour and salt, mix 1 min/-

speed 3 without measuring cup, meanwhile,
gradually add cooking oil through hole in
mixing bowl lid. Transfer mixture onto a silicon
mat and form into a dough.
Preparation
4. Take half tablespoon of dough, press until
firm and shape gently into a ball. Place dough
balls slightly apart on prepared baking tray.
Lightly press a piece of halved cashew nut on
top of dough ball to secure it. Repeat the
steps with remaining ingredients.
5. Mix water and egg yolk in a small bowl, then

strain through a small sieve. Using a pastry
brush, glaze dough balls with egg yolk mixture.

(170°C) until golden brown. Remove from
oven and let cool completely. Serve once cool
or store in an airtight container.

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2024

The year of the Dragon

Traditional Almond Chocolate Chip Cookies

Cereal Cookies Dragon Cookies

Green Pea Cookies Taiwanese Pineapple

Almond Florentine Cashew Nuts Cookies

5 mins 40 Mins Easy 80 Pieces

2. Place sugar in mixing bowl and grind

3. Add almond powder, almond nibs, flour,

4. Add corn oil, mix 10 sec /(/speed 4.

5. Shape the dough using desired cookie

6. Bake on middle rack for 15-20 minutes

5 mins 40 Mins Easy 30 Pieces

10 g malted milk powder (e.g. Horlick)

2. Place flour, baking powder and baking

4. Remove butterfly whisk, add reserved

5 Mins 45 Mins Easy 30 Pieces

2. Place a bowl on mixing bowl lid, weigh in 50 g

3. Place all-purpose flour, corn flour, icing sugar

4. Add butter, eggs and vanilla extract, mix 20

6. Take ¾ tablespoon of dough, press until

7. Bake on middle rack for 30 minutes

5 Mins 40 Mins Easy 20 Pieces

2. Add egg yolk, whisk again 30 sec/speed 3.

3. Add corn flour, milk powder and low protein

4. Mix 20 sec/speed 3 or until mixed well.

6. Bake on lower rack for 15-17 minutes

5 Mins 30 Mins Easy 75- 80

2. Place icing sugar, all purpose flour, salt,

3. Take 1 spoonful of dough, place inside a

5. Bake on middle rack for 15-17 minutes

60 Mins 3 Hours Advanced 30 Pieces

3. Add sugar, brown sugar, maltose and lemon

4. To dry up the pineapple jam, continue to

5. Transfer into a bowl and let it cool before

7. Add vanilla essence and beaten egg, mix

8. Pre-heat oven to 170°C. Line a baking tray

10. Place the pineapple tarts together with the

5 Mins 30 Mins Easy 20 Pieces

200 g almond flakes, toasted

2. Place a bowl on mixing bowl lid, weigh in

3. Place butter, sugar, honey and whipping

4. Scoop 2 heaped teaspoons mixture into

5. Bake on middle rack for 15-18 minutes

5 Mins 40 Mins Easy 40 Pieces

180 g cashew nuts, unsalted, toasted,

2. Place cashew nuts in mixing bowl, chop

3. Add icing sugar, flour and salt, mix 1 min/-

5. Mix water and egg yolk in a small bowl, then

6. Bake on middle rack for 15-17 minutes

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