Skip to main content
logo
Food Advertising by

Seaweed Almond Cookies ~ 紫菜杏仁饼 ~ CNY 2017


Here's a recipe that you may like to add onto your baking list for the coming Chinese New Year.  These shortbread like, slice and bake cookies are a bit crisp and crumbly, taste a little bit sweet and a little bit salty.  For those of you who like to snack on seaweed or nori, do give this a try.







Seaweed Almond Cookies ~  紫菜杏仁饼
Ingredients

  • 230 gm unsalted butter
  • 320 gm plain flour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 4 sheets Japanese roasted seaweed ( 24 x 19 cm)
  • 110 gm icing sugar
  • 3 egg yolks
  • 50 gm lightly toasted almond nibs
  • Lightly toasted white sesame seeds for garnishing (optional)

Method
  1. Sift the flour with bicarbonate of soda, salt, set aside.
  2. Cut up the seaweed and place in a chopper to chop into small pieces.
  3. With a handheld electric mixer, beat the butter with the icing sugar till well blended.
  4. Add in the egg yolks and mix well.
  5. Add in the sifted flour, mix well.  Mix in the seaweed bits and almond nibs (You can do this by hand), to form a soft dough.
  6. Place the dough on a sheet of plastic, shape and roll up.  You can roll into a cylindrical or square shape.  I roll up the dough and press it into a biscuit shaper mould.  Chill it in the fridge for about 2 hours till firm.  (I left it in the fridge, overnight).
  7. Cut up the chilled dough into 1/4 inch thick slice, place on a parchment lined baking pan,  1 inch apart, sprinkle on the white sesame seeds.
  8. Bake in a preheated oven @ 180 deg C for 13 to 15 mins. till lightly golden brown.
  9. Let the cookies cool on a wire rack before storing them in an airtight cookie jar.
  10. Yield :  48 cookies





Comments

  1. Wonderful! I love seaweeds and used to snack on them very often. These cookies are a must for me.

    ReplyDelete
  2. These cookies must be very tasteful and fragrant with almond and seaweed. Sound so yummy!

    ReplyDelete

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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …