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.
Iβve made these cookies a couple of times before based on the recipe from Puri Selera cookbook. This time Iβm sharing this dragon cookies recipe with you.
Ingredients:
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)
Directions:
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.
Additional notes:
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
Enjoy.
50 Comments
I go to your house “pai nien” can onot?
I am going to bake my cakes too this weekend!
Yeah, can we have a bloggers gathering at your house testing your dragon cookies? :laughing: It does look great. Make some more cookies!
oh kuih ni.. tame lookin’ albeit its ferocious sounding name. π
Wuching, can!
Jam, wah what cake?
Hcfoo, hahaha…ohh I’ve made another one and this weekend will make another.
Dreamcatcher, ya coz this is a cookie.
You forget to put a red dot on the end of the cookiess.. hehe.. π
sweeeeeet! my aunty makes these and pineapple tarts, too! she’s not in Msia this year.
i got planta! i got corn flour! okay..maybe can attempt this too. my aunt would use those little sugar stars for eyes – stick ’em into one side before they go into the oven.
something like kuih bangkit, no?
THose look so yummy. Mhm, maybe I have to try it.
Keeyit, the cookbook didn’t mention plus I’m lazy to put the red dot. :tongue:
FeR, yo be prepared..your hands will get very tired one. Ohh sugar stars…I got…but didn’t use la. Yeah something like kuih bangkit…about 20-30% similar.
Dawn, definitely yummy. Hehe
Woh~~!! I like these kind of cookies! My sis can made it too, but in difference shape~
i finally got to make this. i understand what you mean. my knuckles hurt now…and i don’t have your piping mold shape…so instead of looking like dragons, mine looks like…worms.
-___-
*haha*
but thanks for the recipe!
Sean, what kind of shape?
FeR, your worms very sexy wor!
Hey there.. I’m planning to give this a go.. π but do I have to use Planta or can I replace it with something else? Coz I live in Melbourne so I’m not quite sure if there’s Planta over here…
Slowie, sorry for replying late. You can try any butter I suppose. π
I tried the recipe; that was so delicious. Thank you… :blush:
Banu Goksin, hi! Thanks for trying this recipe of mine. So glad you like it. π Cheers! Have a nice day.
Hi,
DO i need to let the cookies rest/proof before baking ?
I’ve tried making this cookies (other recipe) but my dragon melt after baking π
Hi Simonne, nope you don’t have to let it rest.
This recipe won’t melt the dragon shape after baking. But the cookies batter will get hardened if left open for a period of time, so make sure you read my additional notes. Tell me how it goes later. π
Hi Che Che,
Thanks for ur prompt reply.
I shall try that n let u know the outcome π
Thanks1
Simonne, no prob! Have a great New Year.
What kind of milk powder did you use? Can let me know the brand of the milk powder? Thanks!
Jess, Anlene milk powder. You can use whatever milk powder you have. Cheers! π
I’ve tried baking the cookies accordingly, but sadly the dragon shape melts after baking for exactly 15 mins.. =( Did anything went wrong?
Yeannie, hi I’m guessing there’s too much liquid in there. You can try adding some milk powder.
Every year I tried Dragon Biscuits and with different recipe and yet to find the perfect one. I am going to try your recipe tonite for 2010. Wish me luck and thanks for sharing. Happy CNY.
Hi Lily, good luck on the baking! Happy CNY to you too. π
Thanks for a great recipe. It worked really well and everyone loved it. I’ve added a link to your site from my blog with credit for the recipe.
http://themorethanoccasionalbaker.blogspot.com/2010/03/dragon-cookies.html
Bakingaddict, hi thanks for trying this recipe. Glad you loved it. π
Yours look really good (with red dragon eyes some more). Hehe And thank you for the link back.
What milk powder did you use?
Any brand milk powder is okay. (Anlene, Dutch Lady, etc)
Just tried your recipe, it’s very nice but mine is a bit overbaked, I’m afraid that the center of the cookie will not cook since for 15 minutes baking time, they are still very pale. So mine has the edges slightly brown. How is the cookie suppose to be… pale whitish ? I found the batter is more like dough, hard. Not very easy to pipe out the dragon shape, thanks for sharing this wonderful recipe.
Hi Kate, it will be whitish/cream color. If yours turn brown very quickly, you can try putting the tray in the lower rack of the oven. Better still if you can switch off the top heating element of the oven.
If it was quite difficult to pipe out you can add a little (just tiny) of water. Hope this helps. You’re welcome π
These look delicious. I would like to try them. What is cornflour? It’s not cornstarch, right? Is it like Masa? Thank you.
Hi Page, Cornflour is cornstarch. It’s known as maizena in Europe. I’m not sure what Masa is.
Hi Che,
probably im the first one that post to you this year about the dragon cookies..i love this so much but im not staying in malaysia so i wanted to try it out for my family. But eventually they melted after i followed exactly the recipe stated:( i guess i might have insert too much water to it (a tea spoon) cause im afraid it will harden like you stated..& another question do you preheat your oven first before baking? cause i preheated mine to 160dc first before baking..so these 2 problems might cause my dragon cookies to melt? pls help as i would to love to give a 2nd try tomorrow morning with half amount of the recipe.
Hi Joey, don’t add water initially. Only add water if it’s difficult to pipe out. And yes you need to preheat the oven first. No matter what you bake, be it cookies or cake always preheat your oven.
If it melts again, you can try adding a little milk powder I guess.
Good luck in your 2nd trial. Tell me how it goes later. π
I’ve tried making the cookies 2 weeks back. The texture was beautiful but after baking them in the oven, the cookie was flatten!!! Any idea why this happen? Is it bec my oven temp is too hot or not hot enough?
Hi Adelynn, most probably because of too liquidy. Add some milk powder.
But the dough is already quite hard to pump from the icing bag already. How much more milk powder to add? Another 1-2 tbsp?
Hi Adelynn, you can try adding 1/2 tbsp or 1 tbsp at first. See if it still melts.
i think it was because the butter/margarine is over beaten. I’ve tried two batches also, the second batch i beat it less until it turns pale and fluffy is enough then only add the eggs
Thanks for the tip.
Hello, Happy Chinese New year.
Nice recipe you have there and the cookies looks amazing *drooling*
Hi Xin Ken, Thank you. Happy Chinese New Year to you too. π
can I use butter instead of margarine?
Hi Mic, Yes π
Hi, can I omit the milk powder or substitute it with something else? π
Hi Jennise, yes you can omit the milk powder but you won’t get the milky taste that’s the highlight for this cookie. You can substitute with plain flour. I’ve never tried it though.
My cookies flatten out in the oven and became a flat piece of biscuit… any reasons to why? π±
Hi May, did you use butter? If yes, then you need to reduce the quantity of the butter as butter has water in it. This recipe uses margarine (although I don’t use it anymore since I know how bad margarine is). Therefore most probably your dough has too much liquid. Add some milk powder or flour to thickens it or you can reduce the butter quantity next time. See whichever is easy for you. Cheers!