4 tb Flour
1 ts Corn flour
3 tb Sugar
2 Eggs
2 oz Butter or margarine, melted
source : “kosher gourmet Chinese cooking” by Ruth Sirkis
prepare beforehand:
1) 16 strips of paper 1*6 cm / 0.5*2.5″ with sayings.
2) large pan covered with cooking parchment.
3) preheat oven to 160c/325F.
baking:
1) put in a bowl the flour, corn flour and sugar. add the eggs and melted
butter. mix well, you’ll get a thin mix.
2) pour 1/2 of the mixture into the pan and spread gently to get a thin and
even lair. bake in oven for 4-6 min. until terns to very light brown, looks
dry and sides tern golden.
3) remove pan from oven. cut to circles 8c/3″ in diameter. you get 8
circles.
4) to shape the cookie you should work fast while still hot and flexible.
a) put the strip of paper in the middle of the circle.
b) fold in half (along the strip) and hold at the top.
c) push the cookie down against the rim of a bowl so the base widens. push
with your other hand the sides down over the rim to get the shell shape.
d) put the cookie in a small glass so it won’t loose it’s shape.
5) repeat steps 2-4 with the rest of the mix.
6) put the cookies in small paper cookies cases. or in a muffin pan. push
them close to one another so they won’t open. bake for another 12-15 min.
until golden-brown.
Yields
16 Servings