Almond cookies with a slight crunch

Chinese New year(10th Feb) is just around the corner and I finally started to do some CNY baking today(last minute I know!). 
I made some 'melt in your mouth' version of Almond cookies last year but this year, I decided to try out Su-Yin of Bread Et Butter's latest crunchy version. I would say that I prefer this version as it's crunchy and melty all at the some time. I used light brown sugar instead of castor sugar and i think this would cause the cookie to be a bit more melty as compared to Su-Yin's version. It's all very interesting isn't it, how different kinds of sugar affects the end product? 

Adapted from Bread Et Butter
Ingredients (Makes about 40)

100g ground almonds
150g plain flour
70g light brown sugar
3/4tsp baking powder
3/4tsp baking soda
pinch salt
100ml light olive oil (you may need a little more/less oil depending on the climate you are in)
1 egg yolk, beaten

Method

1. Sieve the flour, light brown sugar, baking powder, baking soda and salt into your food processor.
2. Add the ground almonds to the flour/sugar mixture.
3. Slowly trickle in the oil while pulsing, until a cohesive dough is formed.
You may need more or less oil depending on the humidity/moisture levels – the aim is to reach a dough which is just able to hold it’s shape (and doesn’t crumble) when you attempt to roll it into a ball. .
4. Heat the oven to 180′C.
5. Roll the dough into ~2.5cm balls, and place on a baking tray lined with parchment paper. Repeat until all the dough is used up.
6. Using a pastry brush, lightly glaze the tops of the cookie balls with the beaten egg yolk.
7. Bake for 15-20 minutes, or until the cookies become slightly golden.
8. Leave to cool on a wire rack.

Bak Kwa (Chinese Pork Jerky)

One item that most people can't do without during Chinese New Year is the awesomely tasty Bak Kwa. Moist, marinated meat barbecued to perfection. There are many out there who wouldn't think twice about queueing 1 or 2 hours under the hot sun to get a box of these salty, sweet delights from some of famous brands around Singapore and Malaysia, even with the price hike during this festive period. I've found out that making it at home isn't as difficult as I thought it would be so when I came across it on Just as Delish, I decided to give it a go since I haven't gotten myself a box this Chinese New Year. It came out really well and my only complaint was that it wasn't sweet enough. However, this was totally my fault as I used brown sugar instead of caster sugar. Brown Sugar is not as sweet as castor so I should have increased the proportion. Lesson Learnt!!!


May the Year of the Dragon be a Happy, Healthy and Prosperous Year for everyone! 
Gong Xi Fa Cai!!!

Ingredients (Adapted from Just as Delish and Singlish Swenglish)

1kg fatty(about 20) Meat Mince – either Chicken, Beef or Pork 

120g Caster Sugar

2 teaspoon Chinese Five Spice Powder

3 tablespoon Fish Sauce

4 tablespoon Light Soy Sauce

3 tablespoon Honey

15ml Light Olive Oil

1/2 tablespoon Dark Soy Sauce

A few drops of Sesame Oil

Method

1. Thoroughly combine all the ingredients in a large mixing bowl or container. Cover and marinate overnight in the fridge.
2. Preheat oven to 100°C. Place mince onto the tray then spread and press down to form a thin sheet over the surface of the tray to a thickness of about 3mm. You can either use wet fingers/spoon to manually press it or you could lay a sheet of plastic wrap over it and roll it thin with a rolling pin. 
3. Place the trays in the oven for about 45 minutes with the door ajar or until the meat has dried out – the surface is dry to the touch, most of the liquid has evaporated and is holding together without breaking (It’s fine to be a little moist underneath the sheet). Do the same with the rest of the pork.
4. Cut the dried meat sheet into squares with a kitchen scissors.
5. Heat up your charcoal bbq, oven grill(Preheated to 230°C) or broiler and grill each square until darkened and caramelised. It’s totally alright to have the tiniest hint of charring but keep your eyes on them because they burn quickly and easily.
6. These Bak Kwa does not have preservatives, so it’s better to keep them in an airtight container in the fridge with sheets of greaseproof baking paper between each slice of Bak Kwa. When needed, reheat Bak Kwa in grill or microwave.
7. You can also store and freeze the bak kwa after you have dried it out in the oven. Once cooled, place sheets of greaseproof baking paper between each slice of pork. Wrap very well with plastic wrap and place in a container to freeze. When ready to use, defrost in refrigerator and grill as normal.

Chinese New Year Almond Cookies

Chinese New Year is a time for reunion, celebrations and feasting!! I haven't spent Chinese New Year back home for such a long time. 5 years in fact so what's the best thing to do to make myself feel better?? Bake some CNY goodies!! Didn't have to do so last Chinese New Year as my then fiance's father blessed us with loads of goodies when he came over. No 'special' delivery this year so I'll just have to bake some! Home baked goodies will definitely be better than the expensive ones being sold in Chinatown. Agreed?

Almond cookies are one of the traditional cookies that's enjoyed during the festivities. It so happened that Su-Yin over at Bread et Butter posted up the recipe so i didn't have to look too far for a great recipe. The result of this easy recipe was a meltingly crumbly cookie with a pretty cracked appearance like what it should be. Simply lovely!

Adapted from Bread et Butter

Ingredients (Makes about 50)

2 cups ground almonds

2 cups plain flour

3/4 cup golden icing sugar

1 cup light olive oil

pinch of salt

1 egg, beaten

Method

1. Dry fry the ground almonds in a wide non-stick pan (over medium heat), until they start to become fragrant and lightly browned, taking care not to burn the almonds.

2. Heat the oven to 180 deg C. 

3. Place the ground almonds, flour, sugar and salt in a bowl, and mix with a spatula until well combined.

4. In a food processor, pour in the dry mix and slowly trickle the oil while pulsing, until a cohesive dough is formed.

5. Form the dough into 2cm balls, and place on a baking tray lined with parchment paper. Press down lightly with a chopstick or straw to form the indentation you see in the cookie.

6. Glaze lightly with the beaten egg.

7. Bake for 15-20 minutes, until golden brown.