When it comes to Chinese New Year biscuit, dragon cookie is a must for me. I love dragon cookies very much because it has this milky taste that I really like and because it twirls very cutely like a dragon.
I’ve made these cookies a couple of times before based on the recipe from Puri Selera cookbook. This time I’m sharing this dragon cookies recipe with you.
150g Planta margarine
150g icing sugar
2 egg yolks
1 egg white
1/2 tsp vanilla essence
350g cornflour (sifted)
30g milk powder (sifted)
60g plain flour (sifted)
1. Beat Planta margarine, icing sugar, egg yolks, egg white and vanilla essence until creamy.
2. Then slowly stir in cornflour, milk powder and plain flour. Mix well.
3. Fill batter into piping mold and press out ‘S’ patterns on baking tray.
4. Bake at 160oC for 15 minutes.
1. Seal the batter with a wet cloth when you’re busy piping out the patterns as the batter will harden up due to the cornflour.
2. If the batter does harden up add a little bit of water. Plus I find that after adding a little bit of water, the cookies taste much nicer (more loose) plus your hands won’t be so tired lo.
3. I will mix less cornflour and a little bit more milk powder next time since I like to have more milky taste and because of no.2.
This recipe makes more than 100 pcs instead of 5 dozens as mentioned in the cookbook. It all depends on the size of the piping mold you use. And it takes me 2 hours overall. Hehe