I’m actually pretty excited this Chinese New Year because my baking has been turning out exceptionally well! I loved the cornflake cookies that I did last week.. 88 loved them even more. The two large bottles were gone in a matter of days. Ah-mm managed to get her hands on a grand total of 2 pieces, Jason probably had 1 or 2, and the rest went right into 88’s tummy. And after polishing off those cookies, she came to me and said she really can’t eat so much cookies at a go but then asked me to bake somemore?
I have a very strange aunt.
Anyway. I decided to try and bake something new today! I’ve always wondered what gives a cookie its crumbly texture.. I did some quick research and read that I gotta to use potato starch and icing sugar to achieve that effect. I got a packet of Pagoda brand potato starch from NTUC at West Gate (yes, I am a “westerner”) and got down to business. I used top flour for this recipe. You can use Hong Kong flour or plain flour. Remember not to over bake them. You can actually remove them from the oven before they turn brown (after about 15 minutes in a preheated 170 degree oven).
I am in love with their snowy white appearance.. these babies look absolutely, quietly beautiful. Do savour them slowly.. they deserve to be appreciated.
I also did a coconut and meat floss version, both of which were very pretty to look at but I gotta to admit the meat floss one tasted a bit strange. I didn’t think it went well with the crumbly texture of the cookie and it was a little sweeter than I would have liked. Jason liked it though. Strange man. I think meat floss will go well with regular cookie batter, like the one used in my cornflake cookies. Remember to reduce the sugar if you’re using floss as it can be quite sweet.
I hope you have fun experimenting this festive season. I sure am having a great time!
The aftermath of my 4 hours in the kitchen today: