I couldn’t believe this recipe actually works! It was a recipe that I got from a newspaper cutout many many years ago. There were only four ingredients and less than ten steps. Looks really simple – too simple to believe. And this is what I get – a whole tub of golden butter crisps! It worked amazingly well and tasted really crispy!
The other amazing thing about this batter is that the baked product can be shaped in so many different ways to get fanciful shapes and sizes. In fact, this batter is very similar to those used in baking many other different types of Chinese New Year cookes such as love letter, fortune cookies etc. See below for my suggestions on how to vary the crisp for yourself and your guests. You’ll have loads of fun along the way.
As for me, I decided to do just the simplest and most basic crisp – without any toppings and randomly broken up into smaller pieces – this being the most straightforward way to getting your Chinese New Year cookies done in time for the festive season.
- Butter: 100g
- Plain flour: 100g
- Icing sugar: 80g
- Egg: 100g (2)
- Banana essence (optional): 1/2 tsp
- Preheat oven at 180 degrees Celsius.
- Combine butter, plain flour, icing sugar, egg and banana essence.
- Mix to form a smooth paste. It’ll remain a bit wet and sticky.
- Grease baking tray with oil.
- Spoon out batter onto baking tray. Spread out till evenly to form a thin layer.
- Bake 13min till golden brown.
- Leave to cool for 15min before breaking it up into smaller pieces for serving.
- You can also present your crisps in other ways such as:
- rolling up the whole thin layer up to form a love letter shaped roll for serving.
- cutting them up into neat squares for serving.
- To be able to roll or cut up the crisps into your desired shapes, make sure you do so immediately after they are done baking which is when they are most malleable. Once they have cooled down, they will become hard and crispy.
- You can also choose to use other essence flavours such as pandan or vanilla, according to your preference.
- Place almond flakes or sesame seeds on top of the thin batter in the tray right before baking. This would give you almond crisps which would be lovely too!
4 large circular strips (I used a 20cm-diameter baking tray) – broken up into small pieces enough to fill up one standard CNY cookie jar.