Chinese New Year 2011

Below post was supposed to be uploaded during Chinese New Year – got delayed and I supposed it is never too late.

Whoa, Chinese New Year is here again and is just around the corner. It is the Year of the Rabbit – hmm need to check the horoscope for me the Rat what has the Year of Rabbit in store for me! Other than that, it is time for spring cleaning, shopping , getting a hair cut, putting up the ‘Ang Chai’ – red cloth and baking.

Year of the Rabbit is predicted to be a peaceful year , folks are encouraged to use this year to regain their composure , be cautious and take things easier. A good year for diplomacy states ..?? not sure what that meant. AND what is in store for  the Rat? So far the horoscope does not sound too great . It is a good year for those compatible with the Rabbit, but not for those who are not!

I have to watch my health, reduce indulgence, up my fitness programme and stop the rushing around! At work I am supposed to be a team player rather than trying to achieve too many goals.. hmm ok? and learn to be patient.

Hints taken, I should slow down, eat well, exercise and dabble more in my hobby – baking! But but,, if I bake a lot, I would be eating well for sure.. 🙂 then comes the exercise bit to compensate all the eating… to bake or not to  bake.. well TO BAKE.

So in line with that, I shall bake …

Pineapple Tarts –  an essential item amongst the repertoire of sweets and cakes/cookies. Please see  my previous post on CNY 2010.

Cashew Nut Cookies

  • 250g SALTED butter
  • 150g icing sugar
  • 220g plain flour
  • 50g rice flour
  • 220g ground cashew nut
  • 1 egg yolk for glazing
  • Cashew halves for decoration

Preheat oven at 180 degrees C, place rack in the middle of the oven.

Cream butter and icing sugar, then add the flours and ground cashews, until well incorporated.

Shape the cookies into crescents and place half the cashew ontop of each crescent. Glaze with eggyolk wash. Place the cookies 2-3 cms apart on a baking sheet .

Bake 170 degrees Celsius 10-15  mins until golden.

Green Tea and Cherry Blossom Cookies (adapted from Pearls and Green Tea) 

  • 140g slightly salted butter – softened by room temperature
  • 3/4 cup icing sugar
  • 1 1/2 cup all purpose flour
  • 4 tbp of green tea powder
  • 1/4 cup almond meal
  • 1 tbp sakura green tea ( finely ground)
  • 3 egg yolks

Stir the icing sugar with the green tea powder, and cherry blossom tea leaves. Cream the butter with the sugar. Add the  flour, almond meal.. and last ly mix in the egg yolks. Roll the dough into a ball and cling wrap it. Leave in the fridge for 30 mins .

Preheat the oven to 170C .  Roll out the dough and with about 1/4 inch thick , using a cookie cutter cut then out and placed on a parchment paper. Bake them for 10-12 mins.

The cookies or shortbread turned out buttery and has a nice green tea edge to it. Personally I would prefer a stronger green tea taste – so would try with additional 2 tbp of green tea powder.  Some recommended getting a good quality green tea powder that could make a lot of difference, you should be able to find it from speciality stores.

I had wanted to try my hand in the traditional cookies, but they are simply too time consuming. So had to pass on them this year 😦  maybe next?

GONG XI FA CAI – wishing all a blessed, safe and peaceful new year full of abundance in health and wealth.


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