Wednesday, December 26, 2012
Chinese Tea Cookies (Kong Sui Ban)
Recipe Source: Honolulu Star Bulletin- Betty Shimabukuro
1 cup water
5 slabs (about 13 ounces) wong tong (Chinese brown sugar)
1/2 cup white sugar
5 1/2 cups flour
2 tablespoons baking powder
1/4 cup honey
1 cup vegetable oil
Bring water to boil. Break wong tong into pieces and add to water. Stir to dissolve. Remove from heat and stir in white sugar to dissolve.
Whisk together flour and baking powder.
Combine honey and oil; beat in eggs. Add to flour mixture and stir to combine. Add sugar syrup and mix until smooth. Let rest 1 hour.
Preheat oven to 350 degrees. Cover cookie sheets with baking parchment.
Scoop dough onto cookie sheets and press flat (about 1/2 inch thick). Cookies should be 3 inches wide for traditional size, but it's OK to make them smaller. Bake 12 to 15 minutes.
Cool slightly on cookie sheet, then move cookies to a rack. Makes 20 large cookies.
Note: 1 1/2 cups brown sugar may be used in place of wong tong.