If you don’t already know it, it’s Chinese New Year. The year of the pig starts today. Me being me. I had to find my own little way of celebrating it. I decided to conjure up my version of a ‘good fortune’ cookie, ‘Euro-asian’ style. None of those corny messages and the nasty dry biscuit/wafers here.

The red bean paste (before you start going ‘yuk…argh…’ let me just say ‘Don’t dis it until you’ve tried it’, strangely in this recipe, it gives a slight caramel taste to the cookies) is the Chinese good fortune element. Red is a lucky colour in Chinese culture. The Chinese New Year red packets make great packaging if you’re planning to give these away.

GUNG HAY FAT CHOY !

Good Fortune Cookies

225g unsalted softened butter
175g caster sugar
2 eggs beaten
300g plain flour
1 tsp baking powder
300g Red bean paste

Heat oven to 180°c. Cream together butter and sugar until fluffy. Add eggs. Sift the combined flour, pinch of salt and baking powder into mixture. Mix and then fold red bean paste in. Place heaped teapoon of mixture on baking paper lined tray. Leave about 3cm between each biscuit. Bake for about 20mins or until golden brown on bottom. Cool on baking sheets.