Chinese New Year is a very busy time for my MIL. Aside from the usual festival rituals (reunion dinner on the eve, visiting of relatives on the first day and the Hokkien New Year on the eighth day, factory closing and factory opening – I’ll get into more detail on these in the next few posts), she also likes to make her own Chinese New Year cookies.
The typical Chinese New Year cookies that she makes are:
- Peanut Cookies
- Melting Moments
- Tapioca Cookies
- Butter Cookies (try the alternative “melt-in-the-mouth” recipe here)
- Pineapple Tarts (hubby’s favourite)
If you go shopping around Chinese New Year, you’ll see many of the shops selling these, too. With the ease and convenience of buying cookies, many people have given up making their own new year cookies. Unfortunately, the bought cookies are never as nice as the home made cookies, so my MIL makes her own.
They say that tradition is dying with the new generation and the saddest part is the lost of ages old, traditional recipes that used to be passed down from generation to generation. My aunt once told me that if I didn’t learn my mother’s secret recipes, all her famous cooking will end her. Well, I still haven’t learned any of my mother’s secret recipes, so I figured the least I could do is take the effort to learn my MIL’s recipes.
So in the following series of blog posts, I’m going to share with you how to make Chinese New Year cookies…
The recipe for today is:
Don’t be mistaken, these aren’t the regular Melting Moments that most people are familiar with. They are a little different.
- 370g butter
- 320g castor sugar
- 2 tsp vanilla essence
- 4 eggs
- 2 egg yolks
- 400g flour (125g self-raising, 275g all-purpose) sifted together
- 250g Nestum (or crushed cornflakes if you can’t get Nestum)
- Cream butter and sugar together until light and fluffy (make sure the sugar has completely dissolved into the butter).
- Add vanilla.
- Beat in eggs and egg yolks, one at a time, making sure mixture is completely smooth after each addition (don’t add the eggs too quickly or your mixture will curdle).
- Fold in flour a little at a time.
- The mixture will be very soft. Using two teaspoons, drop 1/2 tsp dollops of mixture onto a plate and coat it with Nestum. Shape it and place it on a lightly oiled baking tray.
- Bake in 160 degrees celcius for 15 minutes.
The end result should be a light cookie that melts in your mouth. I’m not my SIL so I’m afraid I don’t have pretty pictures to show you, but this is essentially what they look like: