Friday, June 17, 2016

Ribbon Cookies - Chinese New Year

picture credit from house of annie

600g plain flour, sifted
100g or 8 tbsp margarine
2 tsp bicarbonate of soda
100g or 8 tbsp castor sugar
1 egg

Put sifted flour, sugar and bicarbonate of soda in a mixing bowl. Rubb in margarine and add egg to combine. Knead into a dough and leave aside to rests for about half an hour.
Roll out the dough to about 1mm thickness or use a pasta roller. Cut the dough into long 5cm wide strips. Place the two strips together (on on top of the other lengwise) and into strips about 1.5cm width. Make a small cut or slit in the centre of each strip.

For each pair of small strips, push the top end of the strip into the slit twice to form a twisted ribbon. Do the same for the rest of strips of dough.

Deep-fry the ribbon dough in hot oil until golden brown and crispy. Drain and set aside on absorbent paper then store in an airtight container.

To make sugar water:
1. Add 8 tablespoons of sugar in a pan and add 1 cup of water.
2. Heat until sugar is dissolve.
3. Leave aside to cool

Recipe adapted and modified from

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