INGREDIENTS
500g flour
1 1/2 tsp baking powder
2 1/2 tsp bicarbonate soda
3/4tsp salt
180g icing sugar
100g almond, ground
1 1/4 bowl of corn oil
50g almonds, cut into slivers

1 egg, for brushing

HOW TO
1. Sift the flour, baking powder and bicarbonate soda in a bowl.
2. Add salt, sugar and almonds.
3. Shape into a ‘nest’ shape and add oil into the centre and mix into a dough.
4. Roll the dough into small balls and press a piece of sliver almond on the top.
5. Brush with egg yolk and bake at 180oC until golden brown for about 20 minutes.

MAKES ABOUT: 125 cookies
TAKES ABOUT: 40 minutes
TIP: Add more silvers of almond on top of each cookie for more crunch.

INGREDIENTS
1 egg, beaten
White sesame seeds

Filling
150g desiccated coconut
600g fried rice flour (gou fun)
75ml olive oil
150g olive seeds (larm yarn), roasted and coarsely ground
115g, peanuts or groundnuts, roasted and ground
600g sugar
300g sugared winter melon strips, chopped
600ml water

First dough
75ml cooking oil
1 egg
600g medium-gluten flour (zong garn fun)
75g sugar
190ml water

Second dough
225g lard
600g low-gluten flour (dai garn fun)

HOW TO
1. Combine filling ingredients to form a paste, then set aside.
2. Mix first dough ingredients to form a dough.
3. Mix second dough ingredients to form a dough
4. Roll first dough out on a floured surface until large enough toenclose second dough. Place second dough in the middle and bring up the sides of the first dough to enclose. Roll out combined dough and fold in the sides, then roll out again. Repeat process of folding and rolling out the dough a few times. Leave dough in the refrigerator for 1 hour.
5. Roll chilled dough out into a long cylinder and divide into 3 equal pieces. Roll each dough piece into a thin, round skin. Spoon filling onto each skin and enclose.
6.Flatten pastry slightly and arrange on a baking tray. Brush with beaten egg and sprinkle with sesame seeds
7. Bake in a preheated oven at 200°C for 8 minutes.

MAKES ABOUT: 35 pieces

INGREDIENTS
60g icing sugar
125ml honey
140g chunky peanut butter
60g crispy rice cereal
80g raisins
100g chocolate chips or chocolate sprinkles or both

HOW TO
1. Place a sheet of non-sticky paper on a cookie tray to make sure the cookies don’t stick to the tray.
2. Place the icing sugar, honey and peanut butter in a medium bowl.
3. Using a wooden spoon, stir until well mixed.
4. Stir in the rice cereal and raisins.
5. Using your hands, shape mixture into 2cm balls.
6. Roll balls with chocolate chips or sprinkles and place on the cookie tray.
7. Refrigerate for 1 hour. Cookies should be firm when touched.
8. Place in a tightly covered container and store in refrigerator or serve immediately.

MAKES ABOUT: 8 -10 pieces
TAKES ABOUT: 15 minutes
COSTS ABOUT: $4

INGREDIENTS
First dough
30g extra fine flour
70g plain flour
50g vegetable oil
Second dough
60g extra fine flour
140g plain flour
100ml water
20g vegetable oil

Filling
300g red bean paste
1 egg yolk, beaten

HOW TO
1. To make first dough, knead extra fine flour and plain flour with vegetable oil until dough is no longer sticky.
2. To make second dough, mix extra fine flour and plain flour together and mould into the shape of a volcano. Slowly add water into the middle, followed by vegetable oil.
3. Knead well into a smooth mixture and flatten the dough.
4. Wrap the second dough round the first dough.
5. Press it down and roll it out. Make 3 folds thrice.
6. Roll the dough into a 10cm x 30cm rectangular shape of 3cm thickness.
7. Roll red bean paste till bar-shape.
8. Place red bean paste across the length of the dough.
9. Roll the dough over the red bean paste once and tighten. Cut the excess dough.
10. Cut the rolled pastry into 5cm slices.
11. Make 4 separate slits on each side of the slices to shape it like an open palm.
12. Glaze with egg yolk. Bake in the oven for 15 minutes at 180° Celsius.

SERVES: 12
TAKES ABOUT: 15 minutes to prepare,
15 minutes to bake

Chef’s Tip
You can replace the filling with lotus paste or crushed pineapple for different variations of the cookie.