Happy Goat’s Year !! It’s the first day of the Lunar New Year and I am sure everyone must be busy going on their rounds of visitations ! Well, my visitation usually happens only on the 2nd day of the new year, so am I glad for this day of break where I get to “nua” at home ! Hahaha!! I would love to go for some shopping therapy though, the only time when I am free to shop in the day… but else, I guess other than GIANT supermarket, everywhere seems closed.
Since cable tv is having all channels for viewing for free during the CNY as always, it’s nevertheless quite shiok to be a couch potato for a day. Oh yes, not forgetting I get to explore some recipes too ! Quite a fruitful day still !!
What would you do if you have so much egg whites from the leftovers of making kueh lapis ? Here’s one simple recipe you ought to try. Cat’s Tongue Cookies ~~
If anyone has ever tried the cigar egg rolls from Japan, this is literally quite similar. You could roll them into cigar rolls or you could have them in this version. But having them in cigar rolls shapes require a portioning frame which I do not have, so let’s make do with the cat’s tongue for the time being.
Though it’s just the first day of the Lunar New Year with a few more days of break to go, but time seems to fly ! While we had 5 days of continuous off days from work this week, it’s almost coming to the end of day two already. Oh no, I guess before I knew it, I will be having super Monday blues again! No wonder my colleagues and I were always saying… when it comes, means it will end very soon also. I hope Monday don’t come so soon, pleaseeeeeee !! I believe all office workers will be able to reconcile this kind of mood swings with me very well, don’t we ?!
Nevertheless, let’s make full use of the next few days to relax and recharge and hopefully be more geared up after this new year break !
Once again, Happy new year !!!
Recipe as below…
- 140g unsalted butter
- 140g sugar
- 140g egg white
- 1 tsp vanilla extract
- 120g plain flour, sifted
- Place butter and sugar into mixing bowl and beat till the mixture is light and fluffy.
- Add egg whites with vanilla extract in 3 batches and beat well after every addition.
- Add plain flour and mix until batter is smooth and shiny.
- Line baking tray with baking paper and preheat oven to 150 degrees.
- Spoon the batter into a piping bag with a round nozzle. Pipe the batter into strips, leaving adequate space in between them.
- Bake in oven for 150 degrees for 20 minutes Lower the temperature to 140 degrees and bake for a further 10 minutes.
- Baking at 150 degrees for the first 20 minutes yields a crunchy at the side and chewy in the centre cookie. You can stop here if you prefer a chewy cookie.
- Lowering the temperature to 140 degrees and further baking for additional 10 minutes yields a very crunchy cookie after cooling.