It’s two days to CNY and the cookie-making frenzy continues. I don’t know about you, but I still have an unfinished list of goodies left to make! Plus cleaning and ironing that I’ve been putting off. What do I do when there’s so much to do in so little time? I head into the kitchen and bake some more.
Lately, I noticed that hae bi hiam (spicy dried shrimp) cookies are gaining popularity here in Singapore. It reminded me of a dried shrimp cornflake cookie I made years ago from Chef Wan’s Sweet Treats cookbook. This cookie is so addictive I couldn’t stop eating it fresh out of the oven. That’s good news for the recipe, but not good news for my waistline. Do store the cookies soon after they cool as they tend to lose their crispness if left out too long. Either that or you can eat them all!
Dried Shrimp Cornflake Cookies
(From Chef Wan’s Sweet Treats)
Yields: 40-45 cookies
1/2 tsp baking powder
20g (1 cup) cornflakes
50g dried shrimp
200g salted butter, room temperature
80g icing sugar, sifted
1 egg, beaten
1. Grind cornflakes and dried shrimp in a food processor until very fine. Then combine with flour and baking powder.
2. Cream butter and icing sugar until pale and fluffily, then stir in dry ingredients.
3. Roll dough out to a thickness of about 1cm, then cut into desired shapes with a cutter.
4. Brush tops of cookies with the beaten egg and then decorate with a piece of dried shrimp.
5. Bake at 340F/170C for 15-18 minutes until golden brown.
6. Cool and store immediately in an air-tight container.
If you missed the previous CNY-inspired recipes…