Chinese Almond Cookie Recipe

Chinese New Years is tomorrow, so I thought this cookie recipe will suit for the occasion. It's a quick and simple recipe and you don't need a lot of ingredients. The only time consuming part is moulding the cookies. But it's optional if you want big or small cookies.

Not everyone likes almond flavour food. I remember eating almond jelly in the can when I was younger and it tasted like medicine. Now that I'm older, I enjoy the taste more.

The almond cookie recipe was from my mother's friend. The cookies are nice and crunchy. Maybe it's from the large amount of oil that goes into the mix. I don't know if this cookie is healthy but it's a nice snack to pop into your mouth.

Please enjoy making the cookie!

Please see below for my recipe:

Prep time: 10-30mins (making smaller balls takes longer)
Baking time: 15 mins
Serves: About 50-70 pieces (depending on size)

120g Almond meal
Start with 100ml oil
150g plain flour
100g caster sugar
1 egg, beaten (used for egg wash)


1. Put the flour, sugar and almond meal into the bowl and mix together.

2. Slowly add the oil into the dry mixture as you stir. If the mixture is too dry add more oil. The mixture should hold together like wet sand.

3. Using a round utensil/spoon (or you can use your hands and roll into a ball, then flatten a bit), spoon the mixture and put it on the baking tray with baking paper.

4. Beat the egg. Using a pastry brush, lightly brush the egg wash on top of the cookies.

5. Pre heat the oven to 180C/350F.
6. Afterwards add the tray in oven and bake for 10-15mins, or until the cookies become golden brown.

7. Put the cookies onto a wire rack to cool down.



Chewy ANZAC biscuit recipe

Have you eaten or heard about the ANZAC biscuits. In the present times, we eat it as a treat or snack. But do you know about the history about the biscuits?
During World War I, wives and girlfriends were worried about the nutritional value of food being supplied to the soldiers. Back then, they didn't have refrigerated facilities like we do now. So they had to create a recipe that could remain edible for last 2 months. 

I've been trying to make ANZAC biscuit for a while and no matter which recipe I try, the biscuits always turns out the same. Too dry and crumbles when I touch it. 
A friend at work gave me her recipe and told me what I was doing wrong. So now I'm happy to present you with a nice chewy ANZAC biscuit recipe.
Important note: If you are using the new ovens, DON'T heat the oven too hot. I tried 170C (following my friend's recipe) and it dried up the biscuit, it's safer with 140C.

Prep time: 15 mins
Cook time: 15-25 mins
Serves: About 16 pieces

1 cup - Rolled Oats
1/2 cup - Desiccated coconut 
1 cup - Plain flour (shifted)
1/2 tspn - Bi carb soda (2 tspn of hot water to mix in)
1/2 cup  Caster Sugar
125g - Butter (don't use unsalted butter)
2 tblspn - golden syrup

If you like your cookies more sweet, you can add in more sugar. You can put in 1 cup of desiccated coconut too! Feel free to experiment =)

1. Mix oats, sifted flour, sugar and coconut together

2. Melt syrup and butter together in the microwave or on the stove

3. Mix bi carb soda with boiling water

4. Add melted butter and syrup

5. Add to dry ingredients and mix together

6. Place table spoons of mixture on a tray with baking paper

7. Bake in a slow oven for 20mins. Set oven to 140C fan force or 284 F

8. Stand on tray for 5 minutes. Then transfer to a wire rack to cool completely

Enjoy baking and let me know how it turned out :)