Chinese Blossom Cookies/Biskut Bunga Cina

This is one of my favourite cookie beside the Daisy Cookie.The design is similar but  the difference is the shape of the petals. The name chinese blossom is given  basically because it is said that the petals resembles Chinese blossom flower.The difference between this and the dahlia cookies is the usage of flour. This cookie uses red rose flour and corn flour while dahlia uses custard flour and plain flour. .Red Rose flour is a flour used specially to bake cookies as its light in texture. The flour has been mixwith cornflour to make the cookies crispy. You can get it in any bakers shop. Ikg of flour 
costs about RM3 plus.

250 gm butter
120 gm icing sugar
1 tsp vanilla essence
1 egg

To be sieved together:
230gm Red Rose Flour
200gm corn flour
50gm potato starch/potato flour

some small cut cherries
pink colouring-optional

Beat butter and sugar in medium speed until combined.
Add in egg and vanilla essence and beat further.
Lower the speed, and mix flour bit by bit until the flour finishes.
The mixture will be soft but not sticky .
Use a rose mould to press the dough into shapes like chinese blossom on a greased baking pan.
You can add some pink colouring to the dough to give double colouring.Place a small cherry in the centre.
Preheat oven at 140 C and bake for about 10 to 15 mins. Leave to cool .It will come out easily if placed a baking sheet.


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