Skip to main content

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

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.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju