Skip to main content
logo
Food Advertising by

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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Ma lai Ko ~ 马拉糕

  Whenever we 'yum cha' in a Chinese dim sum restaurant we never fail to order and try their Ma Lai Ko, which is a brown sugar steamed fluffy sponge cake and what most kids would like to have.  I have been looking for a simple recipe to make this Ma Lai Ko.  Some recipes require a fermented starter dough which will result in streaky patterns in the Ma Lai Ko, some will just go with baking powder and sodium bicarbonate but I chance upon this recipe which requires yeast, baking powder and sodium bicarbonate. I made this on a cool, windy, day and was praying that the batter will rest and proof with bubbles after 2  hours and thankfully it did.  I was very pleased when the cake looked good after I opened the lid of my steamer and the taste was superb, not overly sweet and the texture, nice, soft and moist.  I kept the remaining pieces of 'ko' in a container, at room temperature and they stayed nice and moist even on the third day, maybe because the weather was cool and not

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****