{Chinese New Year Cookies} "Quail Egg" CNY cookies?

Chinese New Year is around the corner. I've been so busy in baking pineapple tarts these few weekends, totally tied up with my work over the weekday as well. In fact, this was my last weekend to do last minute baking before Chinese New Year approaching.

Believe it or not? These are not real "Quail Egg" cookies, but they are just alike quail egg in whole especially the colour. Actually, they are Wasabi seaweed savory cookies. The idea to invent this cookie comes from the thoughts on "Why we always eating sweet cookies during Lunar Chinese New Year? Whereas matching these little delicacies with super sweet soft drinks some more,  isn't it savory cookie will be more matching in this case?" Therefore, there is how the wasabi flavour sea weed comes handy to be my main part of my cookies. 

In terms of making method, I've improvised making scone technique into this "Quail Egg" cookies. Easy and simple. You do not need any handheld or electronic mixer, what you need to use is just the scrapper or spatula to mix all the ingredients together - as simple as 123.

To avoid in making them really look alike quail egg, I rather made them into flat round shape

This savory cookies definitely will make you to want more! 

See below for Hankerie's recipe

Ingredients

1. 160g low protein flour
2. 30g icing sugar
3. 1/8tsp salt
4. 55g Butter
5. 50ml milk
6. 20g salted seaweed - wasabi flavour (shredded) 

Method

1. Sieve and mix well all the dry ingredients - flour, icing sugar and salt. Put aside.
2. Cut cold butter into cube.
3. Rub the butter into the dry ingredients mix.Mix thoroughly.
4. Slowly mix in the milk.
5. Include all the salted seaweed into mixture.
6. Shape into round ball cookies, use the back of the fork to press lightly on top of the cookies.
7. Bake in oven in 160C for 20 minutes.
8. Cold it down and put into air tight container.