Thursday, October 22, 2009

SESAME SEED AND PEANUT FILLED COOKIES


Flat aluminium lids of aluminium pots were what I felt like baking these cookies on.

They are old school, plucked out from a time long ago, when cars had fans fixed onto dash boards instead of air conditioners or when tropical mornings were so dewy and cool you had to wear a cardigan to school or when primary school teachers were still lovely and patient and occasionally brought lessons outside when the weather was good, with school children reading their readers in unison or when Chicken Little was part of a school text, and most probably with a huge Flame of the Forest quivering and casting shadow beams on the grassy ground just outside the classroom. And, perhaps too, when tiny giggly school girls were dressed in little white tunics with little crimson belts, looking like miniature nurses, at the Penang Primary Girl's School.

Penang and Malacca were where the Straits Chinese lived mostly and where they developed their unique Nyonya cuisine.


Florence Tan is one such person. A Nyonya from Malacca and so proud of it. Can you tell? Terribly excitable, effervescent, and bursting and bubbling with life, ceaselessly it seems, that I sometimes don't quite know whether to beat her or to join her.

When I saw a photograph of these cookies in her "Rahsia Masakan Nyonya"/ Secrets of Nyonya Cooking cookbook I knew at once that I wanted to make them. I loved the sight of the glowing amber of its egg yolk sheen that is typical of old world Asian cookies and the seemingly intricate and time consuming work involved.

But it was a few weeks and days before I dragged myself to my swivel kitchen stool that waited at the edge of the kitchen table. Then I lost myself in cookie world. Rolling, stamping, filling, crimping and clipping at miniature curry puff-like cookies.

In the end they looked divine and were worth every crimp.

However, I did not use the sesame seeds called for as part of the filling. I only used a mixture of crushed peanuts and castor sugar. Perhaps it would have tasted much better with the sesame seeds. But I was happy with my work and the way those cookies turned out.


Surprisingly the dough was very forgiving and easy to work with, hardly ever drying out, breaking or crumbling up. I had my doubts at first when I saw the number of eggs used in the recipe but finally I knew that it was those very eggs that gave the dough its flexibility and workability. The 1 or 2 hours I spent shaping the cookies were spent without the slightest frustration. In fact the ease of shaping and crimping each cookie, one after another, were like being besotted with gifts of sweet surprises all the way.

These cookies, however, should not be under baked, even the slightest, or the dough will be somewhat doughy and not very nice. But if baked well it will be pleasantly crisp with all the crunchy insides.

I made my cookies very, very tiny. About an inch in length. Simply because I liked the challenge. The ones in the recipe were at least 3 times larger with one and a half teaspoons of filling used in each. I, on the other hand, had only used a scant half a teaspoon of filling for each cookie.


The recipe..................

The Dough :

300 gm plain flour
a pinch of salt
150 gm butter
2 egg yolks
1 egg white
2 T iced cold water
1 egg, beaten for egg wash

The Filling :

90 gm roasted peanuts, crushed finely
45 gm roasted sesame seeds
50n gm granulated sugar or according to taste

Sift flour with salt into a bowl. Cut in the butter and using hands break it down until teh mixture resembles fine breadcrumbs.

Mix the eggs and water with a fork in a small bowl. Pour it into teh flour mixture and bring them together until it becomes a smooth and soft dough. let the dough rise in a cool corner for 30 minutes.

Roll out the dough until 0.3 cm thick and cut out circles with a cookie cutter that is 7.5 cm in diameter.

Place 1 1/2 teaspoons of filling in the middle of the circle of dough and fold over like a turnover. Press the whole edge with your finger tips to seal. It will be a semi circle shape now. Then crimp (starting at one end) by pinching the edge with your thumb and forefinger thus flattening out the edge a little at that point and then folding the pinched bit over itself. Repeat the process until the whole semi circled edge is completely crimped.

Once the filling is sealed in and the cookie in a semi circle shape complete with the lovely crimped edge you then use the clipper to mark patterns on the surface. Clip or pinch the surface of the cookie with the clipper (thus making little ridges and grooves) parallel to each other until a row of ridges form from one end of the cookie to the other.

Then start the clipping all over again but on the next 'empty' part of the adjacent surface of the dough that hasn't been clipped yet, this time clipping at a slightly different angle from the first row thus making zig zag patterns.

The grooves will form naturally as you pinch or clip the surface with the fine toothed clipper making delicate patterns wherever you clip the dough.


Obviously all this is much easier done if your cookie is larger in size than the ones I had made.

Place the cookies on an ungreased baking tray ( I used non-stick baking paper) and then bake for 10 minutes WITHOUT EGG WASH. Take out after 10 minutes and brush the egg wash over the cookies and then bake another 10 or 15 minutes until the cookies are a beautiful deep golden amber.

By brushing the cookies with egg wash AFTER they have been baked for 10 minutes allows the pattern to remain embossed and stand out as opposed to being 'washed out' and buried if the cookies were egg washed from the beginning of baking.

Cool and store in an airtight container.

21 comments:

The Little Teochew said...

Zu, they are beautiful!!! You would pass any Nyonya's test with flying colours. I love treats like these ... made with so much patience and love. Almost to pretty to eat. But when you do, wow ... a moment of bliss. You're really fantastic!

Sonia said...

Awesome cookie, and this is a very old fashion of cookie, nowadays hardly find people doing this, only can taste the very commercial one, but I dont like it because usually not fresh. Let me copy down this recipe, and I will try to make this during next CNY. I like the small size you made, this should be the way.

Marija said...

They're so amazing! nice tool for decorating

Sophie said...

Wow,..these filled cookies look wonderful!!

They are real beauties!! Very apart too!!!

Ninette said...

Hey Zurin, next time you make these, can you show how the clipping works? I didn't quite understand, and I'd like to know how to make those groovy grooves. Do you need that utensil you showed at the end?

La Table De Nana said...

I must admit I was taken by the first shot:) Little works of art..I read the instructions and I am certain it would be easier standing in front of you:)

I love days like that.. when you do something that takes time..you are concentrated..it's almost spiritual like a quiet day in the garden..w/just primping..

Very quieting..and so pleasing.. once we are done and beam with pride on our own with no one watching:)
They are adorable and the little tool is even cute to me.

food with style said...

my gosh you are such an artist... i am so busy in the morn i rarely comment, but i just have to tell you how much you delight my senses... i may be mostly mum, but rest assured, i LOVE your style~ you are a total delight...

terri@adailyobsession said...

wow.so so pretty! i don't think i can ever do that. ur description of the method sounds like math to me :(

Ruqayyah said...

These look soooo yummy! And look like they took a lot of patience. Not sure if I have that patience right now, but still, beautiful :-)

ICook4Fun said...

Zurin, there so so cute!! I miss eating this especially during CNY.

Juli Herman said...

wow wow wow!!! mummy... i never knew about this cookie pun....are you sure you had me at that age? LOLOLOLOL
ohh i think i understand the grooving

since the tool is like that, like a tong, you don't press on the cookie too hard, first you pinch the cookie in between the tong-like tool near the crimped edge and groove it. then flip the cookie over so that the non crimped edge is facing you and clip it now between the tong-like tool and pull, thus grooving it...is that right, mummy?
i was studying the grooves so pretty.....

zurin said...

Ju, tq for the kind words....nyonya cakes are so unique..love them :)

Sonia, tq too..yes old fashioned indeed. hope u make them for CNY :)

Marija, tq for dropping by. Missed u!n tq.:)

Sophie, yes they are different and unique..:))

NInette, I have added more detail to the instructions but I dont think its good enough.. so I will make some more when i'm free and take pictures n post them...i wish i cld do a show and tell ...that wld be so much fun!...LOL

Monique, ...absolutely ..very spiritual and calming....one of my favourite times esp when Im alone and dont have other things to take care off..:))

FWS, tq youre very kind :)) love ur site too!

Terri, now that I read it again..yes it sounds like math! lol

Ruqayyah, yes needs some patience....so only to be done when alone and everybody is out ...lol

Juli, maybe I shd rewrite the instructions ..LOLOL but u got it about halfway...altho teh flipping part is nt quite the thing..never mind ill take some pics and post...

no idid nt have u at that time yet because I was 5 or 6 years old..not quite ready for marraige....LOLOL

chapot said...

Thanks for your comments, these cookies are so beautifull and delightfull

percicilan said...

simply too wow!
I am reading Julie & Julia now. Have you read it? The movie is playing in SG now. Anyone who is addicted to cooking and blogging about food should read the book. Tak boleh berenti baca! hehe

This post makes me salivate into the night arghhh :P

Helene said...

I like the way your cookies turned out, they are beautiful

Ellie said...

Wow! These cookies are so beautiful!! I am definitely try to learn making these patterns next CNY. Love your wonderful blog!

zurin said...

Icookforfun, hope u try make them :)

Chapot, tq n thanks for visiting :)

Percicilan, yes I have read...unputdownable and funny :D cant wait to see the movie!

Helene, tq n thanks for visiting :)

Ellie, hope u try making them :)

Deeba @Passionate About Baking said...

Oh these are pretty indeed, and yes, I love the challenge of making bakes smaller too. You've done a fab job with these. Thank you for the journey back in time...fans on dash boards. Gosh I miss those good days.

Nazarina A said...

These are so unique! I wish I could try one YUM!

zurin said...

Deeba, Tq for visiting :) n the kind words. I love ur blog..ur an amazing baker!

Nazarina, I wish I cld give u some :) tq for visiting too. And ur blog is fabulous!:)

Through My Kitchen Window said...

Your photos are wonderful. Lovely contrasts and you manage you capture the delicate intricate patterns on the cookies so well. They sound irresistable.

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