Ingredients:
170 gm. shortening
110 gm. icing sugar
1/4 tsp. salt
200 gm. plain flour
80 gm. cornflour
100 gm. toasted almond flakes
a little cornoil if dough is too dry
Method:
(1) Cream shortening with icing sugar till creamy.
(2) Add in plain flour, cornflour then the roasted almond flakes.
(3) Slowly pour in cornoil to form into a dough.
(4) Chill in the fridge for 30 mins. then roll into 1 cm thick, use a round cutter to cut into rounds.
(5) Bake at 170C for about 25 mins. till cooked and lightly brown.
(6) Remove and leave to cool on a wire rack before storing in cookie containers.
Hi, may I know if I can replace shortening with oil instead? Thanks.=)
ReplyDeletehey... do you know of any substitution for shortening i can use in this recipe?
ReplyDeletei really don't want to use shortening. super unhealthy... ):
but i LOVE these almond cookies!
Hi anonymous,
ReplyDeleteI've not tried with oil. Perhaps you can try with 1/2 recipe.
rgds
Aunty Yo
ReplyDeleteHow is the taste like? I have not try this cookies yet.But come to think of Shortening, it's not as tasty as Butter... :)
Rgds, Irene
Hi anonymous,
ReplyDeleteIf you don't like shortening, guess you also use ghee or butter. But it's traditional to use shortening and it's nice.
rgds
Aunty,
ReplyDeleteshan here.
I would like to ask why do the dough need to be refrigerated first?
Hi Shan,
ReplyDeleteIf you find your dough can be rolled then you don't need to chill too long...rest for 10 mins will do. Chilling dough helps to make work easier cos as you roll and mould, your hands produces heat which will make the dough more difficult to handle as the shortening will melt. YOu judge the dough yourself and find the easiest way out.
rgds
Aunty,
ReplyDeleteOh...that's the reason.
So, there's nothing to do with proving.
Thanks you, aunty.
Regards,
shan.
Hi Aunty Yochana,
ReplyDeleteI made these cookies just now but it didnt turn out right.
The cookies were very soft to touch and crumbly even after I left it to cool. I used exactly the ingredients you listed and did not subsitute. Do you know what I did wrong? How do I make it more crunchy?
Hope you can help!
June
Hi June,
ReplyDeleteProbably your cookies are undercook. The next round when you bake, try using 160C and bake a minimum of 20 mins. Bake till the base has a light golden brown colour. Because this cookie uses shortening n icing sugar, the cookie normally sticks a little to your finger when you pick it up but it shouldn't crumbly. Roast your almond flakes and use your hands to crush them into small pieces before adding in.
It should help to make your cookie crunchier.
rgds
Hi Aunty Yochana,
ReplyDeleteOK I will try that and crush the almond flakes. Also, is there a difference between cornflour and cornstarch? Anyway thank you for the recipe!
regards
June
Hi Aunty Yochana,
ReplyDeleteIs there a difference between corn starch and corn flour? I live in the US and I dont think we have corn flour here.
thanks
June
It's the same June.
ReplyDeletergds
Hi Aunty Yochana,
ReplyDeleteI am going to give this recipe a try again. Can you tell me the brand of shortening you use. I used Crisco Vegetable shortening. I would really appreciate it. also how much corn oil did you use?
thanks
June
Hi June
ReplyDeletefor this cookie, use Crisco. It's better to use shortening...easier to handle rather than using cornoil.
rgds
Hi Aunty Lucy,
ReplyDeleteMay I know can I use Topflour to replace the plain flour?
Mixue
Hi Mixue,
ReplyDeleteyes you can. In fact top flour is good for making cookies.
rgds
Aunty Lucy,
ReplyDeleteThank you for your prompt reply.
Happy New Year to you & your family.
Cheers,
Mixue
Hi Aunty Lucy,
ReplyDeleteI had tried to make the white almond cookies yesterday & the result was successful. My family like it too.
Thanks again for sharing & advise.
Rdgs,
Mixue
Thumbs up Mixue...
ReplyDeletergds
Hi Aunty Lucy,
ReplyDeleteCould you kindly explain to me what is the difference between plain flour & top flour? Today I tried with plain flour for this receipt & found that I prefer using plain flour than top flour. Now I left with lots of top flour & don't know what to do with them.
Thank you.
Mixue
Hi Mixue,
ReplyDeletetop flour is lighter than plain flour. Top flour is good for making swiss rolls, pineapple tarts or any cake. It does not make much difference but top flour has a higher quality.
rgds
Hi Aunty Yochana,
ReplyDeleteAs for the corn oil, can I use sunflower oil or any oil instead?
hi jeannie
ReplyDeleteyes you can use sunflower oil or any oil.
rgds
hi, i tried this cookies on sunday but after 25 minutes i still found the surface sticky which i believe its not cook yet, so i continue...at the end it took me about 35minutes to bake this cookies...is this normal?
ReplyDeleteanyway it taste good but i would like to find out if that happens to u before?