Melt-in-your-mouth nutty Chinese Peanut Cookies are my Gugu’s all-time favorite. She would often send me the best Peanut Cookies she could find every Chinese New Year. This year however, I am going to send her some homemade Peanut Cookies instead.
Often also known as, “花生饼干”. These cookies are so rich and indulgent. Using Rice Flour instead of All-Purpose/Plain Flours makes the cookie even more melty when it hits your mouth. It also makes it gluten-free!
Be sure to use freshly roasted peanuts instead of rancid ones.
My advice for rolling out pastry is always to roll out between two wax/parchment papers instead of dusting it with flour. Excess flour will change the texture of the cookie, making it tough and flavorless.
This year is a very special year for all Singaporeans. We are celebrating Singapore’s 50th birthday.
A city that’s called my home. I would like to share this recipe and why I created it.
I have used a Red Velvet Cake based in contrast with the White Vanilla Buttercream to represent Singapore’s flag. So when you cut the cake, you will cake that red and white interior!
What’s every Singaporean’s favorite all time biscuits? Gem Biscuits! They are small and cute. When I was young, I loved it so much that I eat it almost everyday. I like to eat the sugary icing first, then the plain old biscuits. Which, I’m sure people living in this little red dot do that. Yum, that’s nostalgic.
Handmade Merlion and SG50 Logo Chocolates. This is a very unique way of using chocolate and I think we did beautifully. When we talk about creating a national cake like this, Merlion is ought to be there no questions asked. Merlion is our national icon and people will instantly recognize that it’s Singapore! I once said it in chinese, “一个很特别可是不真实的动物”. (A very special but unreal animal)
Beautiful, nostalgic, and so Singapore! Looks like a lion garden city full of lovely citizens
To make the Chocolate Art, you will need these inverted images.