Chinese New Year is here!

And in every celebration, there is always food to look forward to. Haha... It's time to indulge and enjoy the festive season.

Unfortunately, I think I started too early and am experiencing some "heatiness" now. Symptoms are showing... Hope it doesn't get worse in the days to come =P

This is a recipe I've been keeping for a while. I first tasted it during one of the bake sessions with my youths. It tasted good! Not too sweet, and even the parents wanted more of it... (much to the delight of the youth).

As icing sugar is used, it has those melt-in-the-mouth taste. The subtle aroma of the coffee greets you before you bite into it.



Recipe (yields about 60 cookies, can fill 1.5 plastic cookie containers, good to double portion)


Ingredients
150g butter
80g icing sugar
1 egg white
1 tsp of coffee essence*
120g plain flour
30g cornstarch
50g ground almond
50g tapioca flour

*I replace with coffee paste (1 tbsp of coffee powder + 1 tbsp of hot water)...  suspect cookie may taste sweeter if coffee essence was used


Method

• Beat butter and icing sugar till smooth. Add in egg white and coffee paste. Mix well.
• Fold in sifted flour, cornstarch, ground almond and tapioca flour. Mix until just combined to form a dough.
• Roll small dough about 7g each, and arrange on baking tray. Brush with egg yolk. Bake at 170C for 15 mins, or till lightly browned.