Chinese hazelnut cookies + happy chinese new year

Ingredients

• 150 g (about 5.3 oz) self-raising flour
• 80 g (2.8 ounces) icing sugar
• 1/2 teaspoon salt
• 1/2 teaspoon bicarb soda (aka baking soda)
• 1/2 teaspoon vanilla extract / essence
• 110 g (3.9 ounces) corn oil – that’s right, you weigh the oil!
• 80 g (2.8 ounces) hazelnut meal
• 1 egg yolk  (or 1 tablespoon milk mix with 1 teaspoon water) – this will be the egg or milk wash

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Preparation

• Preheat oven to 170 degrees C / 338 degrees F. Line your baking tray with parchment paper. Set aside.
• Sift together flour, icing sugar, salt and bicard into a large mixing bowl. Stir in hazelnut meal into the flour mixture.
• Using either a spoon or your hand, stir in oil and vanilla extract until mixture forms a soft ball of dough.
• Option 1: Pinch off a teaspoon full of dough and roll into small balls. Then place on your baking tray and flatten slightly with your fingers; OR
• Option 2: Mould the dough using a bottle cap. Line the cavity of a bottle with cling wrap and press dough into the cavity until it is level with the top of the cap.
• Pull out the cling wrap to release the dough and place on your baking tray. This will ensure each cookie is uniformly sized.
• Brush cookies with egg or milk wash. Bake in the preheated oven for 15 minutes or until the top of the cookies have dried out and the bottoms are golden brown.