Osthmanthus Butter Cookies To Celebrate The Year Of Ox

This weekend will be a busy weekend for me, not really because of all the visiting we will have to fulfil (there are in fact less visiting chores this year), but because I am packing in a long list of things I would like to do during the long weekend off from work. Baking brioches, baking cookies, hiking etc. I certainly wish I had more time!

This osthmanthus cookies recipe was an attempt for me to use up the huge stock of dried osthmathus flowers that still sits in my freezer (and has been since…xxx). Other than using it to make CNY delicacies, it’s really a challenge to try to utilise this ingredient especially because it is so small, so mild, so delicate and so oriental in taste. I tried to look up recipes online to see what I could do with osthmanthus flowers, and most of them gave me recipes of osthmanthus flower jelly, which I have already tried preparing two CNYs ago.

This recipe for osthmanthus cookies is simple to do, fragrant, and really tasty. The osthmanthus flavour stands out well and compliments the buttery taste of the cookies, and best of all, I get to use up quite a significant portion of these flowers, finally!


  • Plain flour: 260g
  • Corn starch: 40g
  • Baking powder: 1 tsp
  • Salt: 1/2 tsp
  • Icing sugar: 140g
  • Unsalted butter: 180g, cubed
  • Egg yolk: 1
  • Osthmanthus flowers: 2 tbsp (or more if desired)
  • Egg wash: for glazing


  1. Preheat oven at 180 degrees Celsius.
  2. Sift together plain flour, corn starch, baking powder and salt. Set aside.
  3. Beat together icing sugar and butter till pale and fluffy.
  4. Beat in egg yolk till combined.
  5. Beat in osthmanthus flowers till just combined.
  6. Combine beaten mixture with flour mixture to form a dough. Roll out into 1/4″ dough, and cut out desired shapes using cookie cutters.
  7. Place on greased baking tray. Brush with egg wash.
  8. Bake for 12min till golden brown.
  9. Cool 15min before storage.


  • Wrap up the dough in step 5 after kneading and chill it in the fridge first if required, so that it is easier to roll and cut out into shapes.

  • I used a flower shaped cutter as it resembles the osthmanthus and symbolises pretty blossoms of a new year.


  • The fragrance of the osthmanthus flowers is very mild, so beating them together with the butter in step 3 could help to bring out the flavours more.

  • Don’t worry about using too much osthmanthus flowers in the cookies. Once baked, they blend so well with the butter and remaining ingredients you wouldn’t even realise they are there except for the flowery flavour.

25 – 30 pieces depending on shapes/sizes of cookie cutters

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