I love Chinese New Year - the mythology is fascinating and I'm a big fan of Chinese food. Last year my sister and I went to a restaurant to celebrate and not only was there a fabulous banquet menu, a dragon and Chinese decorations, but the whole night was photographed for OK magazine and David Van Day of I'm a Celebrity fame was singing??! It was so random! (For my international readers - he is a very cheesy pop star!!) It was quite hilarious!
One of my fave parts is always the fortune cookies as I love to read my fortunes so I thought it would be nice to post a recipe just in case you were thinking about having a Chinese new years party!
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| taste.com.au |
Ingredients (makes 45) - Recipe courtesy of taste.com.au
- 60g unsalted butter, softened
- 1/2 cup (110g) caster sugar
- 2 egg whites, at room temperature
- 1/3 cup (50g) plain flour
- 45 messages on 1 x 5.5cm pieces of paper
Method:
Preheat oven to 180°C. Place butter and sugar in a bowl. Using a wooden spoon, combine well. Add egg whites, 1 at a time, stirring until smooth. Stir in flour and a pinch of salt until smooth.
Using an 8cm pastry cutter as a guide, trace 4 circles, 4cm apart, on to a sheet of baking paper. Flip paper over and place on a greased oven tray. Using a metric measuring spoon, spoon a slightly rounded tsp of mixture on to each circle. Use the back of a spoon to spread batter to fill circles.
Bake for 6-7 minutes or until cookies begin to brown around edges. Working quickly, slide a spatula under each cookie to loosen, then place a message on top of each. Fold hot biscuits in half to enclose, pressing edges together, then bend in half the other way, over the edge of a glass, to create crescent shapes. Hold for a few seconds. Place on a wire rack to cool.
Repeat with remaining batter. Store in an airtight container for up to 5 days.
By the way, this year is the year of the rabbit which apparently should mean a placid year, very much welcomed and needed after the ferocious year of the Tiger.
Happy Weekend All
Rachie xo