#ewew bakes Fragrant Shallot Cookies

As you know, I'm not a big fan of cookies, let alone sweet ones, so Chinese New Year is probably the only time (ever) you'll see me bake cookies.  I used to make a few types of cookies each year but as the years went on, I got older and lazier....and now it's just one cookie...that's all I can handle (or have time for) now that I'm also busy blogging! =D

 

The only reason why I would make these cookies is to give to friends and family...something homemade as gifts instead of store-bought ones.  I've made these savoury cookies before...you know the saying...if it ain't broke, don't fix it!  So this year I'm going to make my Fragrant Shallot Cookies.....which (I know) aren't your common everyday cookies.  Some might even think these cookies are kinda odd but, trust me, they're very tasty.

 

I don't have 'cookie fingers' either but, let me assure you, they're easier to make and bake than cakes...you'd have a better chance at making this a success!  I actually got this recipe from an old issue of Flavours Magazine which I have tweaked slightly here.

 

Ingredients:

 

320g butter

1/4 tsp salt

160g icing sugar

1 Grade A egg

12 - 16 shallots (about 100g)

500g plain flour

50g cornflour

1 tsp baking powder

1/2 tsp bicarbonate of soda

 

Preparation:

 

Peel and slice the shallots thinly.  Fry them until golden brown and crispy.  Drain away the oil and lightly crush with a fork.  [#Note: Actually the recipe calls for about 75g of shallots but I bumped it up to 100g as I like more fragrant shallots in my cookies (you can even bump it up to 150g if you like).]

 

Method:

 

Preheat oven to 180C.

 

Sift the plain flour, cornflour, baking powder and bicarbonate of soda into a large bowl and set aside.

 

Cream butter, icing sugar and salt in a large mixing bowl.

 

Beat in egg until well combined.

 

Add in your dry ingredients (a bit at a time) + the fried shallots and mix together to form a dough.  [#Note: The recipe also included 2 tbsp of grated Parmesan cheese (which I omitted).]  Chill the dough in the fridge for at least 10 mins.

 

Pinch a bit of the dough and form into little balls (of around the size of a 10 cent coin) by rolling it in between your palms (keeping it chilled makes it easier to roll, otherwise the butter may tend to melt at room temperature).  [#Note: The recipe calls for the dough to be rolled into 0.5cm thickness and cut into desired shapes with a cookie press but I prefer to do it this way as it's so much easier than rolling it out.]

 

Line the little cookie balls on a greased baking tray (make sure you space them out a bit).  Press down with a fork (if you find your cookie dough sticking to your fork, coat your fork with some flour).  This creates a pattern on the slightly flattened cookie.

 

Bake for around 15 mins although the recipe says 25 - 30 mins...probably because of the difference in heat as I use a microwave oven, with convection and grill functions (and not a conventional oven), so watch over yours to see what will be the best timing for you.  [#Note: I turn my tray at around half time to even out the heat as some parts of my oven are hotter.  Also, the later trays  of cookies take an even shorter time to bake as the heat intensifies...mine gets done in about 10 mins.]

 

Remove from oven (once they're slightly golden brown) and let it cool before storing.

 

And here you have it....freshly made, meltingly tender, shortbread cookies that's distinctively fragrant because of the fried shallot crisps.

 

So, why not break the sugary habit and bake up some of these naughty salty cookies for your lunar cookie jar!!

 

It makes good gifts to friends and family this Chinese New Year...something that's homemade and different from the ones you get at the stores.  This is my first batch of cookies.....excuse me while I go make some more! ;)

Makes about 150 - 160 cookies (enough for roughly four 6-inch containers)