With the year of the Goat is around the corner, I decided to introduce this rather festive cookie.
You can almost hear the sound of goat hooves as the year of the Goat approaches! Are you ready for this brand new year?
To try out a variety of flavors, I used macha powder, strawberry powder and black glutinous rice flour to flavor the cookies.
香草精 1/2 茶匙
Use the straw to shape the mouth and the wool. Use the flower cutter to cut out the face.
Happy Goat cookies
(yields about 15pcs)
Icing sugar 35g
Vanilla essence 1/2 tsp
Cake flour 130g
Baking soda 1/2tsp
Green tea powder 3g
Strawberry powder 3g
Black glutinous rice flour 5g
some chocolate chips
some sagu rice
1. Sift all the flour and powder separately.
2. Cream the butter and icing sugar, then add in egg and vanilla essence and mix until incorporated.
3. Add in cake flour and baking soda and knead into a dough. Divide the dough into 4 equal parts.
4. Keep 1 part of the dough to make the goat's face and the horns. Add in green tea powder, strawberry powder and black glutinous rice flour to one of each of the other 3 parts. Knead them into a smooth dough. Put them in 3 separate plastic bags and roll the dough until it is about 3mm thick. Refrigerate for 20 minutes.
5. Take out the green tea dough from the fridge. Cut out dough with a teddy bear cutter and arrange them on a baking tray.
6. Take out the original flavored dough. Cut out the goat face and strips to be rolled into the horns. Use chocolate chips and sagu rices to make the eyes. Lastly, use a straw to shape the goat's mouth and the wool patterns.
7. Bake the goat cookies in a preheated oven at 175°C for about 15 minutes.
Three has always been a good number in ancient believes anyway, hopefully these three little goats will bring fortune and prosperity to the new year.
I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。
Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.