Once a year, in late January or early February, Chinese New Year comes along celebrating the next animal. Chinese New Year isn’t as extravagant in Australia but in recent years, the festivals in the Chinese dominated suburbs have gotten larger and larger. I have never experienced an “authentic” CNY in Malaysia, where my parents were born, but they have certainly tried to bring their Malaysian/Chinese culture to Australia. One of the things I love doing is making treats and snacks to celebrate CNY and one of the tastiest treats is the Dragon Cookies. These cookies are so light, it should practically melt in your mouth as soon as you put it in there! It should be crispy and easy to break. It has such a pleasant, slightly buttery flavour but I can’t really describe it. All I know is, it tastes good. Check out the recipe from Home-made Cakes & Pastries – The Best of Patsie Cheong, it’s so easy to make!
150g Icing Sugar
2 Egg Yolks
1 Egg White
30g Milk Powder
60g Plain Flour
1/2 tsp vanilla essence
1. Place the softened butter, icing sugar and eggs (yolks and white) in a bowl.
2. Beat until creamy and light.
3. Slowly stir in the sifted cornflour, milk powder, plain flour and then stir in the vanilla essence.
4. Put it in a piping bag and press out the pattern. This mixture can get quite soft if it’s humid, so it’s best to do this part quickly.
5. Put in oven, bake at 150C for 15 mins or until hard all the way through. (Should come out light yellow in colour) Leave to cool.
This is a really simple recipe, but the “Dragon Cookies” can be easily to overcook if you don’t keep watch of them in the oven. As you can see, a few of mine are a tad too golden brown. However, they still taste good, it’s just doesn’t melt in your mouth as well. I have made this every year for the past couple years, and if you have kids it’s great fun for them to pipe and try different shapes, letters, or anything you can think of.