Seaweed and Meat Floss Cookies

My sons have a very savory palette, strangely, or strangely for me anyways, they are not interested that much in chocolate, ice cream and sweet biscuits. They are however, keropok eating monsters at their grandparents house. So i was very excited to find this recipe that is not only savory, but also contains my sons’ favorite snacks – seaweed and pork floss. Now, i have never mixed the two items together for them to snack on previously, so it did seem a bit odd to find a cookie with both ingredients in. Well, i asked the kids if they would like to try them and obviously they think its a great idea…..

The recipe comes from my trusty book – The secret of cookies by Gu Huixue. And i must say Ms Gu has the most unique cookies, she has the run of the mill, jam cookies, gingerbread cookies to more exotic earl grey cookies, rosemary cookies and even candied tangerine peel cookies.

Ingredients

Butter – 75 g

Caster sugar – 10 g

Salt – 3 g (i just get the kids to add 1 pinch of salt each)

Egg – 50 g (i never can be bothered to measure out “part” of an egg, and with the children impatiently watching me with their big eyes, i just crack a whole egg in)

Cake flour – 150 g

Baking powder – 3 g

Seaweed sheets – 5 g

Meat floss – 20 g

This turned out to be a rather fun recipe as i can break it up into little bits for different child to do. The seaweed sheets and meat floss need cutting into little bits, so i delegated that to my girl who loves cutting.

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Processed with Snapseed.

That “frees” me up to measure the remaining ingredients with my boy while she sits nicely cutting the seaweed and meat floss.

Processed with Snapseed.
Processed with Snapseed.

Once all the prep work is done, its just a matter of beating the butter and sugar till light and fluffy, add your egg in batches till well blended and just chuck in all the dry ingredients and mix! The children took turns to add the different dry ingredients and mixing with the spatula. Knead the dough together and the end result is a pretty pliable dough that needs to be refrigerated for about 20 mins.

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Processed with Snapseed.

And it must be a really good day for me, as i managed to get the kids to help me not only to pack up, but to wash up as well! Whoo Hoo! Pre heat your oven at this point after putting the dough into refrigerator to 170 C.

Once the dough is chilled, we flour the surface we are working on, as well as the rolling pins and off we went. The recipe book actually gives instructions on rolling it out into a rectangle and cutting triangles, but obviously triangles is not half as fun as stars and hedgehogs and whales…..

Bake for 20 mins and we have cookies! Actually taste pretty good, my girl still prefers her chocolate chip cookies, but my sons were all pretty pleased with it…it was gone after a day…

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Processed with Snapseed.

 

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