Skip to main content

Pumpkin Sunflower Crisps ~ CNY 2014



These Pumpkin Sunflower crisps are very easy to make but they can be very addictive.  Crunchy and crispy, these festive cookies will be very popular during the forthcoming Chinese Lunar New Year.







Recipe for Pumpkin Sunflower crisps

    Ingredients

    • 2 egg whites about 60 gm, lightly beaten
    • 80 gm caster sugar
    • 2 Tbsp/1 oz melted butter
    • 50 gm plain flour
    • 75 gm pumpkin kernels
    • 75 gm sunflower seeds
    • 1/4  tsp vanilla
    Method
    1. Sift flour into a mixing bowl, add in sugar, mix well.
    2. Make a well in the centre, add in the melted butter, lightly beaten egg whites, vanilla, pumpkin and sunflower seeds.  Mix till well combined.
    3. Let dough rest for 30 mins.
    4. Drop 1 level tsp of batter onto a parchment lined baking tray.  Using the back of the spoon spread thinly to any shape taking care not to overlap the seeds.
    5. Bake in a preheated oven @ 180 deg.C for 8 to 10 mins. taking care not to overbake.
    6. Let cool in tray for a while before transferring onto a wire rack to cool completely.
    7. Store crisps in an air-tight cookie jar.
    8. Yield :  50 crisps





I'm submitting this post to the Bake Along event hosted by
 Zoe of  Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings and the theme is 'Chinese New Year Cookies'.


Comments

  1. Hi Cheah, these cookies is amazing , thanks for sharing :)

    ReplyDelete
  2. These cookies definitely are addictive. They look beautiful too.

    ReplyDelete
  3. Hi Cheah, anyone took one into their mouth would not stop just one. You better go and make more. I would love to try this out one day too.

    ReplyDelete
  4. Super nice photos! I love to have a bite right now but I don't have sunflower seeds,darn it. I have to get some soon.

    ReplyDelete
    Replies
    1. I'd like to have your feedback should you attempt this recipe!

      Delete
  5. WOW! This is favourite snack! Keep some for me please :)

    ReplyDelete
  6. Hi Cheah,

    These light and crispy cookies seem to be a healthier treat for CNY :D

    Zoe

    ReplyDelete
  7. These cookies must be very tasty, Cheah.

    ReplyDelete
  8. Hi Cheah, these cookies look good and can also help to use up my egg whites after baking KB. Bookmarked.

    ReplyDelete
  9. Hi Cheah,
    These look addictive! If I baked this, I need strong willpower not to munch them myself!
    Thanks for linking!

    ReplyDelete
  10. I have loads of eggwhites to clear:D This recipe is perfect and looks so delicious! Pinned!

    ReplyDelete
  11. Howdy Cheah ! I think I've been away too long. Too many to catch up as well. Extremely busy. Wish I can bake some homemade new year cookies too. Yours look really inviting. Honestly, I can easily finish off one jar. hehe.....
    Enjoy your day.
    Blessings, Kristy

    ReplyDelete
  12. hi cheah, i also made some pumpkin seeds crisps last year using the premix bienetta and i think it is a nice variation apart from almond flakes. Thx again for linking!

    ReplyDelete
  13. hello Cheah, just want to confirm that the pumpkin and sunflower seeds go in after you mix all the wet ingredients with the dry... there is no instruction on this in your "method". thanks
    JoAnne: London Ontario Canada

    ReplyDelete
    Replies
    1. Thanks for highlighting this to me, I've edited the post. Add the pumpkin and sunflower seeds together with the melted butter and egg whites.

      Delete
  14. Hi .. cookie tastes fantastic but problem is I cannot get the parchment paper off the cookie! Pls help! Really like this cookie😒

    ReplyDelete
    Replies
    1. Maybe you got the other type of paper which is not actually parchment paper. Try to get the parchment paper from the baking ingredients shop. Good parchment paper do not stick onto your cookies.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til