Leaf cookies – ye zi bing
These are lotus paste cookies that are great as snacks. The leaf shape adds an interesting touch, making this perfect for entertaining guests before or after a meal.
Makes about 25 cookies
– Lotus paste 200 g (7 oz)
– Egg yolk 1, beaten
– Golden syrup or honey for glazin
– Planta margarine 100 g (31/2 oz)
– Icing (confectioner’s) sugar 35 g (11/4 oz)
– Egg 1
– Hong Kong flour 200 g (7 oz)
– Colouring 1–2 drops, or as desired
Prepare pastry. Mix margarine and sugar until well incorporated. Mix in egg. Add fl our, followed by colouring. Knead until a smooth dough forms. Leave dough to rest for 10 minutes.
Divide dough into 25 portions. On a floured surface, fl atten each portion by hand until about 0.5 cm (1/4 in) thick.
Preheat oven to 200˚C (400˚F).
Wrap lotus paste inside each dough portion and mould into a teardrop
Lightly fl atten each teardrop until it is in the shape of a leaf.
Impress lines to resemble veins on each leaf. Gently pinch the bottom while making a few light dents along the edges to resemble the jagged sides of a leaf.
Brush over with egg yolk before baking for 8 minutes, until cookies have browned.
Glaze cookies with golden syrup or honey and serve immediately.
Food: Leaf cookies