Recipes - Chinese

Loong Peng (Dragon Cookies)
R00745_Loong-Peng


Milky and melts in your mouth, Loong Peng or Dragon Cookies draws many similarities with butter cookies except for the addition of dried milk powder. A must-have during the Chinese Lunar New Year, be sure to also watch how many cookies you’re having as it is said to have the calorie content of an entire year’s worth of dinners!
Cooking Time: 15mins - 30mins
Serves:Crowd
Total time: > 120mins
Course: Snack
Cook Method: Bake
Cuisine: Chinese









Ingredients:

150g margarine
150g icing sugar
2 egg yolks
1 egg white
½ tsp vanilla essence
350g cornflour (sifted)
30g milk powder (sifted)
60g plain flour (sifted)
Red food colouring + toothpick/skewer (for dragon eyes)




Steps:
  1. Preheat oven to 160ºC. The oven should be ready when you’re done with your first tray of cookies.
  2. In a mixing bowl, add margarine, icing sugar, egg yolks, egg white, vanilla essence, and beat until creamy.
  3. Then, gently fold in cornflour, milk powder and plain flour until just combined.
  4. Fill batter into piping mould and press out ‘S’ patterns on a baking tray lined with baking paper.
  5. Using a toothpick/skewer, dip the tip into some red food colouring and dab two “eyes” onto the dragons.
  6. Bake at 160ºC for 15 minutes. Keep an eye on the cookies to make sure they don’t brown and are slightly soft when removed from the oven. Transfer cookies to wire rack to cool.
  7. Store cookies in an airtight container. They should last up to 2-3 weeks.

Tip: If you take a longer time to pipe the “dragons”, cover the batter with a damp cloth to keep it from drying up and hardening. If the batter hardens, add a little water.


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Loong Peng (Dragon Cookies)

Loong Peng (Dragon Cookies)

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Milky and melts in your mouth, Loong Peng or Dragon Cookies draws many similarities with butter cookies except for the addition of dried milk powder. A must-have during the Chinese Lunar New Year, be sure to also watch how many cookies you’re having as it is said to have the calorie content of an entire year’s worth of dinners!

Cooking Time: 15mins - 30mins
Serves: Crowd
Total time: > 120mins
Course: Snack
Cook Method: Bake
Cuisine: Chinese
Ingredients

150g margarine
150g icing sugar
2 egg yolks
1 egg white
½ tsp vanilla essence
350g cornflour (sifted)
30g milk powder (sifted)
60g plain flour (sifted)
Red food colouring + toothpick/skewer (for dragon eyes)

Instructions
  1. Preheat oven to 160ºC. The oven should be ready when you’re done with your first tray of cookies.
  2. In a mixing bowl, add margarine, icing sugar, egg yolks, egg white, vanilla essence, and beat until creamy.
  3. Then, gently fold in cornflour, milk powder and plain flour until just combined.
  4. Fill batter into piping mould and press out ‘S’ patterns on a baking tray lined with baking paper.
  5. Using a toothpick/skewer, dip the tip into some red food colouring and dab two “eyes” onto the dragons.
  6. Bake at 160ºC for 15 minutes. Keep an eye on the cookies to make sure they don’t brown and are slightly soft when removed from the oven. Transfer cookies to wire rack to cool.
  7. Store cookies in an airtight container. They should last up to 2-3 weeks.

Tip: If you take a longer time to pipe the “dragons”, cover the batter with a damp cloth to keep it from drying up and hardening. If the batter hardens, add a little water.

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