Melody
If you are friends with me on Facebook, you'd have read my status about my wish to know how to bake those delicious Chinese New Year cookies (CNY falls on 3th and 4th Feb this year). It all started when my coworker offered us her handmade cookies - Double chocolate mint cookies and Kueh Bangkit. I asked for the recipes and she is very kind enough to share them with me. I decided to spread the love by sharing them with you here, hopefully you will try them yourself if you are interested.

Double chocolate mint cookies

Ingredients
115g salted butter
180g Self Raising flour
1 tbsp cocoa powder
80g castor sugar
50g light brown sugar
1 egg, beaten
1 tube of Polo mints**
1 cup of chocolate chips

Method
1. Crush polo mints in a bag, set aside.
2. Cream butter, sugar in a mixer till creamy.
3. Add egg to beat till well mixed.
4. Turn off mixer and fold in flour, chocolate powder, chocolate chips and crushed mint.
5. Lined a baking tray with baking paper.
6. Use a piped bag to squeeze out tiny spots on the paper
7. Bake in preheated oven 180 for 15 mins.
8. Remove and cool completely on wire rack.

Important Notes
** The most important ingredient here is the mint. Best to get Polo Mints. If you can't find Polo Mints (the famous tagline was "The Mint with a Hole"), then use any candy mint that are just hard mints not soft mints.

Don't attempt to use Peppermint Oil flavouring. It will make the cookie taste somewhat artificially 'plasticky'. You need to pipe it out on a sheet of baking paper. The raw dough should look like a tiny 5 cent coin. When it is baked, it will spread out a bit.

To get the cookie to be more flat and spread thinly, use more butter. Add 50g more. And you need to adjust the sugar content as confectionery chocolate (those you get from supermarkets) are already sweetened.

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Kueh Bangkit

Ingredients

500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
Pandan leaves - cut into pieces and dry it

Method
1. Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
2. Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
3. Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
4. Roll out dough and cut with a cookie cutter.
5. Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown.

Note
If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.

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9 Responses
  1. Julia Says:

    Oooh these two cookies look delicious! I want to try the Double Chocolate Mint cookies. Although I'm not sure where I will find those Polo Mints or "The Mint with a Hole". Thanks for sharing these two recipes cookies!


  2. Nymeth Says:

    I'm not a fun of coconut, but the double chocolate mints sound so delicious!


  3. bermudaonion Says:

    Wow, those sound like a lot of work, but I bet they're worth it!


  4. naida Says:

    oh my gosh, they look good!!


  5. Josette Says:

    Those double chocolate mint cookies look delicious! Thanks for providing the recipe. :)


  6. Violet Says:

    chocolate mint cookies...yum. Thanks for the recipe. I don't bake but it's good to have a recipe in hand :)


  7. Trish Says:

    YUM! Happy Chinese New Year to you, Melody!


  8. Ceri Says:

    Mel, cookies are my all-time biggest weakness. This post is like a dream. Will definitely be grabbing these recipes and trying them out. :D


  9. Alice Teh Says:

    Your colleague is really generous for allowing you to share the recipes online. Some people I know are very protective of theirs. I love cookies!