Okay! This is the last batch of Chinese New Year cookies that I’ve made.
Another favourite of mine: Ribbon cookies!!! I make these using my grandma’s recipe. Unfortunately, the end result is not up to our expectation. We should have add a little bit more butter because the texture is quite floury. (ran out of Planta so we used butter).
600g of plain flour (sifted)
8 tablespoons of sugar
7 tablespoons of Planta
To make sugar water:
1. Add 8 tablespoons of sugar in a pan and add 1 cup of water.
2. Heat until sugar is dissolve.
3. Leave aside to cool.
To make dough:
1. Combine flour with Planta and egg.
2. Knead dough and add a little bit of sugar water slowly.
To fold dough into ribbon shape:
1. Take a small amount of dough and roll until about 2~3mm thick.
2. Cut the rolled dough into strips of about 1cm wide. Overlap 2 strips together and cut sideway to about 2cm long. Slice a tiny hole in the middle of the 2 small strips. The reason we use 2 strips to make a piece of ribbon cookie is because we want the ribbon to bloom when we’re cooking it.
3. Take one end of the strip and fold it inside the sliced hole.
4. This is the end result.
5. A sea of ribbon cookies ready for frying.
6. Fry ribbon cookies in a wok. Notice there are a lot of bubbles? The cookies is done when you see little bubbles left or when it turns golden brown.
1. Take a pinch of dough and taste. Add some icing sugar if you think the taste is not up to your par.
I can fill this container full with 1 batch of this recipe. Took nearly 5 hours!!! *sweat*