Red Yeast Rice Cookies
Classic buttery cookies naturally colored with traditional Chinese red yeast rice, offering a unique twist on a baked favorite.
Story
These vibrant cookies are a beautiful fusion of Western baking techniques and traditional Chinese ingredients. By incorporating red yeast rice into the dough, the cookies take on a stunning natural pinkish-red hue while maintaining a delightfully crisp and buttery texture. They are a visually captivating treat, perfect for festive celebrations, holiday gift-giving, or simply enjoying alongside a warm cup of afternoon tea.
Ingredients
Milk
30g
Cake flour
300g
Fine sugar
90g
Butter
200g
Red yeast powder
2g
Instructions
1
Step 1
Heat the butter over a water bath. Do not melt it completely; stop when about half of it is melted. This makes it easier to whip later.
2
Step 2
Add the white sugar in two batches and beat with an electric mixer.
3
Step 3
Beat until the volume increases, the color lightens, and it forms a fluffy, feather-like texture.
4
Step 4
Add the milk and beat briefly until the milk and butter are fully combined.
5
Step 5
Sift in the cake flour in two batches, and gently fold evenly using a rubber spatula.
6
Step 6
Take out one-third of the plain dough.
7
Step 7
Shape the dough and place it in the freezer for one hour.
8
Step 8
Remove from the freezer and cut into slices about 1 centimeter thick.
9
Step 9
Take half of the remaining dough and add red yeast powder.
10
Step 10
Mix well with a spatula.
11
Step 11
Roll both the plain dough and the red yeast dough into long strips.
12
Step 12
Take half of the plain dough and half of the red yeast dough, and knead them together to create a marbled pattern.
13
Step 13
Knead the other half into a different pattern; place in the freezer for one hour.
14
Step 14
Take out, cut into 1-centimeter thick slices, and place them on a baking tray, leaving spaces in between.
15
Step 15
Preheat the oven to 180 degrees Celsius and bake for 12-15 minutes until the surface is golden brown.
