Fill your cookie jars with home-made cookies to share with family and friends this Chinese New Year.


3 salted eggs
115g butter
100g castor sugar
200g plain flour
25g quick-cook organic oats
1 tbsp milk powder
1 egg white, for glazing
some rolled oats, for topping

Steam salted eggs for about 15 minutes. Remove the egg yolks and mash through a wire sieve till fine. Leave aside to cool. This can be done a few hours ahead.

Cream butter and sugar till light and creamy. Stir in mashed salted egg yolks to mix. In a bowl, combine flour and oats together. Sift flour mixture and milk powder together and mix well into dough.

Pre-heat oven to 160°C. Pinch small pieces of dough and roll into marble-sized balls. Arrange the pieces of dough on a baking tray lined with parchment paper.

Use a fork to press down the dough to form a criss-cross pattern. Brush lightly with egg white and sprinkle over with some rolled oats.

Bake in oven for 15 to 20 minutes or till done.


250g grated pineapple
100g castor sugar
1/2 tsp lemon juice
1 tsp maltose
1 tbsp glutinous rice flour

60g butter
65g margarine
40g icing sugar
2 egg yolks
1/2 tsp vanilla essence
1/4 tsp salt
230g superfine flour
20g milk powder

To prepare filling

Cook grated pineapple in a saucepan over medium heat until it begins to boil. Add in castor sugar, lemon juice and maltose and continue to simmer. Reduce the heat and simmer until mixture is almost thick. Sift glutinous rice flour over the mixture and keep stirring continuously until done. Leave aside to cool completely. Roll into small balls of pineapple jam (5g each) to be used as filling.

To prepare pastry

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Cream butter, margarine and icing sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until mixture is fluffy. Sift flour and milk powder together and fold in sifted dry ingredients and mix into a firm dough. Do not over-mix.

Take 15g dough and wrap with 5g filling. Roll into a neat piece again. Do likewise for the rest of dough and filling.

Pre-heat oven to 170°C. Lightly grease small heart-shaped cookie moulds and fit the prepared pastry evenly in. Repeat with the rest of the dough. Arrange the moulds on a baking tray.

Bake in the oven for 20 to 25 minutes. Remove from the oven, turn the cakes over and continue to bake for 10 minutes or until golden brown. Unmould cakes and leave to cool completely before storing.


100g icing sugar
180g plain flour, sifted
20g crystallised melon, finely chopped
1/2 tsp salt
20g white sesame seeds
10g black sesame seeds
1 egg, lightly beaten
1 tbsp maltose
60ml cooking oil

Combine all ingredients together in a mixing bowl. Stir to mix well into a crumbly dough.

Pre-heat oven to 170°C. Roll dough into balls the size of small limes and place between two sheets of plastic wrap. Roll balls out flat into small circles.

Arrange on lightly greased baking trays and bake for 15 minutes or till lightly golden. Remove from trays onto wire racks to cool completely before storing.



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