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Source: Adapted and modified from 孟老師的100道手工餅干(100 homemade cookies by Zhaoqing Meng)
100g unsalted butter
50g icing sugar
¼ tsp salt
¼ tsp vanilla essence/ vanilla extract
30g egg (approx ½ large egg)
150g low protein flour (cake flour)
25g milk powder (note 1)
¼ tsp baking powder
35 pieces almonds (unroasted) (note 8 )
For egg wash: 15g egg white (note 9)
- Whisk flour, milk powder and baking powder. Set aside.
- Let the butter turn soft at room temperature. Transfer softened butter to a mixing bowl. Add in icing sugar. Use a rubber spatula to combine well the ingredients.
- Then with a hand held electric mixer, beat them until well combined.
- Add in vanilla essence. Then add in egg in 2-3 batches. Beat until the mixture is light and creamy.
- Add the flour mixture and sift through a sieve, in 2 to 3 batches. Use a rubber spatula to roughly mix the flour mixture with the creamy mixture. Do not stir the mixture in a circular movement. Use a mix of “cutting”, “pressing” and “scraping” actions to combine well the ingredients to form a soft dough.
- Wrap the dough with plastic film and keep it in the fridge to rest for about 30 minutes.
- After 30 minutes, preheat oven at 180°C for 10-15 minutes. Line a baking tray with grease-proof paper.
- Remove the dough from the fridge. Divide them into 35 cookie doughs with 10 grams each. Shape them into balls.
- Place the cookie dough straight into the baking tray, leaving a little space in between to allow them to spread during cooking.
- Brush egg white on top and then place one almond on the cookie dough. Press it down slightly.
- Bake at 170°C for 12-15 minutes and 160°C for another 2-3 minutes, or until they are lightly browned. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven to cook the cookies for a further 2 minutes. (note 10)
- Remove the baking tray from the oven. Transfer the cookies to a wire rack to cool completely and become crisp. Then store them in an airtight container.
- Available in baking supply ingredient shop.
- For best results, use premium brand for butter (I used Luprak).
- If your oven has no top and bottom heat, put the baking tray at the lowest rack.
- If your oven has top and bottom heat, bake at 170°C for top heat and 150°C for bottom heat.
- Be careful not to over-bake the cookies. Monitor closely the cookies towards the last 5 minutes. If the cookies turn brown too fast, reduce the heat to 160°C. If the cookies show uneven colour after 15 minutes, rotate the baking tray.
- If the cookie dough is too soft to handle (due to the hot weather), return it to the fridge for another 10 minutes.
- You can substitute almonds with other nuts.
- This recipe doesn’t require you to roast the nuts in advance. But if you find that the nuts are not crunchy within the stipulated baking time. Then you can try roasting the almonds slightly (say 150°C for 5 minutes) or use smaller almonds.
- For egg wash, you can substitute egg white with egg yolk if you prefer your cookies to look golden brown. But you may need to mix egg yolk with 1 tsp of milk.
- I had modified slightly the baking time and baking temperature from the original recipe to suit my table top oven. [Note: Original baking time is 25 minutes plus another 10 minutes with the residue heat. Original baking temperature is 180°C for top heat and 150°C for bottom heat.]
- Best to consume within a week for freshness.