Food & Drink Magazine

Nori Cookie

By Rumblingtummy @RumblingTummi
Next year, Lunar New Year comes early.  Even before we are done with 12 days of Christmas, many of us are already thinking what to bake for Lunar New Year goodies.
As we aged, the goodies served during Lunar New Year, except for Pineapple tarts became less and less attractive.  I also noticed that even my kids' don't nibble like they used to be.  I guess it is the sugar overload that actually numb out the taste bud.
Then again, if I see savory cookies, I will be more tempted to try it out.  
I love Japanese crackers alot.  In fact, I always crave for them. Perhaps it is the saltiness as well as the seaweed which we all loved.  Seaweed is also loaded with lots of iodine which is good for old age as well.
Anyway, here is a Nori Cookie that I thought will be nice to offer for this Lunar New Year.  
Nori Cookie
 What you need:
110g unsalted butter37g icing sugar3 g salt1 egg yolk140g plain flour1 tbsp rice flour15g nori, blitz coarsely 1½ tsp baking powder
In a mixer, beat butter with icing sugar and salt until light and fluffy.
Add in egg yolk and beat to combine.
Sift in plain flour, rice flour and baking powder.  Mix to combine.
On slow speed, add in the nori and mix evenly. 
Remove and place dough onto cling wrap.
Roll into a cylinder or into a cookie mold.
Chill in fridge for ½ hour or until firm.
Using a serrated knife, cut into ¾ cm thick.
Bake in preheated oven at 180°C for 20 min or until edge turn brown.
Let it cool on tray for 5 mins before transferring to rack to cool completely.
Store in air tight container.
We only have a month more to Lunar New Year, have you started your Lunar New Year bakes?
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