A group of friends and I have started a fairly new tradition over the last few years, to get together for a bake fest the weekend before Chinese New Year. And when I say bake fest, I’m not kidding – the shot above captures only part of our total production for the day!
This year’s bake fest menu consisted of 2 items – cashew cookies and almond wafers. We started the morning with cashew cookies as that tends to tire us out more, simply because it’s so popular we have to make quite a lot of bottles to fulfill our gifting needs.
Cashew cookie dough, ready to be shaped. This is just a fraction of the amount of dough we had to roll, mind you.
Little cashew beauties all lined up.
Brushing the egg wash onto the cookies.
Fresh from the oven!
For anyone who’s interested in these melt-in-your mouth crumbly cookies, here’s the recipe:
(makes approx 65 pcs)
100g ground cashews
160g plain flour
60g icing sugar
0.5 tsp baking soda
0.25 tsp salt
1 tsp vanilla essence
120 ml veg oil
35 pcs of cashews, halved
1. Mix ground cashews, flour, icing sugar and baking soda in a large bowl with a fork.
2. Pour in veg oil and vanilla essence slowly, stirring with the fork as you do so.
3. Combine mixture into a dough, and knead it lightly to mix in the vanilla well.
4. Scoop teaspoon-sized dollops of dough, shape into rounds, and press a cashew half on top of each cookie.
5. Crack egg into a small bowl. Add 2 tablespoons of water to the egg and mix well to form egg wash.
6. Brush egg wash on the top of the cookies, and bake at 180 degrees Celsius for 15-16 mins.
7. Remove from oven, leave it to cool on the tray for about 5-10 mins before transferring onto a cooling rack to cool completely.
After we baked the thousand or so cashew cookies, we moved on to the more relaxing almond wafers in the afternoon. These almond wafers are a great complementary bake to the kueh lapis, as it uses only egg whites. So, all the leftover eggwhites from making kueh lapis would not go to waste.
A mountain of almond flakes.
A big sheet of almond wafer, pre-baking.
Baked to golden brown perfection.
These almond wafers make a wonderful light snack, and can be eaten all year-round. After all, it is pretty healthy – no egg yolks, full of nuts, no oil/butter 🙂
For those who are keen to try your hand at making the wafers, here’s the recipe.
Crispy Almond Wafers
makes about 4 large sheets
Egg whites from 4 eggs
100g plain flour
400g almond flakes
1. Whisk egg whites and sugar together until combined.
2. Sift flour over egg white mixture and mix until a smooth batter forms.
3. Line 4 large baking sheets with non-stick baking paper, and spread a thin layer of batter on the baking paper.
4. Sprinkle almond flakes liberally over the batter. Try to cover as much of the surface as possible.
5. Bake at 180 degree Celsius for 15 mins. You can bake 2 (or even 3 trays) at one go, but do remember to increase the baking time by about 2 mins per extra tray, and rotate the trays on the racks so that the trays brown evenly.
6. Remove from oven when the wafer is baked to golden brown’ remove baking sheet from tray and set aside to cool. After the wafer has cooled, break into bite size pieces and store in an airtight container.
Bite-size pieces for consumption. Warning: highly addictive!