The classic butter cookie is enhanced by the addition of sweet red bean paste in this recipe.
Makes about 45 cookies – Red bean paste 300 g (101/2 oz) – Egg yolk 1, beaten – Golden syrup or honey for glazing
Pastry – Butter 200 g (7 oz) – Icing (confectioner’s) sugar 70 g (21/2 oz) – Eggs 2 – Hong Kong flour 400 g (14 oz) – Desired colouring 1–2 drops, or as desired
Step 1: Prepare pastry. Mix butter and sugar until well incorporated. Mix in eggs and fl our. Stir to mix evenly until a smooth dough forms.
Step 2: Add colouring and mix evenly. Leave dough to rest for 10 minutes.
Step 3: Divide dough into 45 portions. On a floured surface, fl atten each portion by hand until about 0.5 cm (1/4 in) thick.
Step 4: Wrap red bean paste inside each dough portion and roll into a ball.
Step 5: Preheat oven to 200˚C (400˚F).
Step 6: Lightly fl atten each ball and gently nip all around the middle with a pair of tweezers. Form another layer of ridges above the first layer by nipping in a circle. Continue to form layers of ridges all the way to the top.
Step 7: Brush cookies with egg yolk before baking for 10 minutes, until cookies turn golden brown.
Step 8: Glaze cookies with golden syrup or honey and serve immediately