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Life’s a Peach this Lunar New Year!



Every Lunar New Year, most households serve the same selection of New Year goodies to entertain friends and family. This year, let Electrolux and renowned food writer and consultant, Christopher Tan, guide you on how you can be different. Impress your friends and family and start off a peachy New Year by learning how to make these delectable Golden Peach Cookies.


Christopher Tan, Renowned Food Writer and Consultant

Peaches are a Chinese symbol of longevity, as illustrated by many classical legends in which celestial peaches confer immortality on those who eat them. Peach-shaped steamed buns are hence often seen at birthday celebrations in some parts of Asia.

Northern China is known for growing excellent peaches, walnuts and dates, all of which star in the naturally sweet, nutty filling under these cookies’ crisp golden  shortcrust pastry.

Golden peach cookies

Golden Peach Cookies

Makes: Approx. 30 cookies

Preparation time: 20 mins + standing time

Cooking time: 25 mins


200 grams plain flour

25 grams cornstarch

85 grams icing sugar

1/3 teaspoon fine salt

115 grams unsalted butter

1 tablespoon sunflower oil

2 egg yolks


110 grams dried peaches

80 grams dates

50 grams walnuts


1 small egg

1/2 teaspoon cornstarch

1 tablespoon water

1.     Make dough. Sift plain flour, cornstarch and icing sugar together into a bowl. Add salt and whisk mixture for at least 20 seconds to thoroughly blend the dry ingredients. Set aside.

2.     Cut unsalted butter into small pieces, place in a mixing bowl, and let stand at room temperature for a few minutes, just until it has softened to a spreadable texture.  Add oil and egg yolk to butter and stir with a spatula until evenly blended.

3.     Add dry ingredients to butter mixture and stir with a spatula until everything is well mixed and dough begins to come together. Use your hands to bring dough together into a ball. Knead gently for 10 seconds (no more) just to help bind and smoothen it out a bit. Wrap dough ball in plastic wrap and let it rest, refrigerated, for at least one hour, preferably two .

4.     Make filling. Finely dice dates and dried peaches. Finely chop walnuts. Combine dates, peaches and walnuts in a bowl and knead together until filling forms a ball. If there isn’t enough moisture to bind it, sprinkle a few drops of water over. Filling should be sticky and malleable but not wet. Roll filling into small balls the size of grapes – you should get about 26 to 30.

5.     Make glaze. Beat all ingredients together until smooth. Set aside

6.     Preheat oven to 170 degrees Celsius. Have ready a baking sheet lined with baking paper.

7.     Pinch off a generous tablespoonful of dough and flatten it into a thin disk. Place a ball of filling on the dough and bring up the edges to enclose, pinching the seams to seal the filling in. Roll the ball between your hands to shape it into an oval ball. Press the edge of a spatula into the cookie from one end to the other, to make a groove running down the middle, like a peach. Place cookie on baking sheet. Make all cookies likewise.

8.     Brush cookies with glaze. Bake on the centre rack of the oven for 10 minutes.

9.     Remove cookies from oven and brush with glaze again, then return cookies to oven and bake for 12 to 15 minutes more, until deep golden brown.

10.   Transfer baking sheet to a rack to let the cookies cool. Cookies will be soft while hot, but will firm up and crispen as they cool. As soon as they reach room temperature, store them in an airtight container.


●      For best results, use plain flour with a protein content of around nine to 10%.

●      Use dried peaches containing no additives or flavourings; these can be found in supermarkets, baking supply shops and health food shops. Chinese ‘kana’ type dried peaches are not suitable for this recipe.

●      You can add 3/4 teaspoon vanilla extract or 3/4 teaspoon brandy to the dough, for added flavour.

●      For another aromatic variation, add 1/2 teaspoon five-spice powder to the dough.

●      Pine nuts, pecans or almonds may be used instead of walnuts.

●      Conventional (non-fan-assisted) ovens require longer cooking times. Electrolux ovens come with Ultra Fan Cooking technology, providing optimum hot air circulation and temperature evenness inside the oven. This ensures even cooking throughout and even lowers cooking times by 2 to 3 minutes.

●      Refrigerated, the cookies will keep for around 10 days; they will slowly soften over time. To slow down the softening, place a moisture-absorbing gel sachet for food use (these are sold at Japanese $2 shops) in the cookie container. For those using the Electrolux ESE6077SA e:line collection of refrigerators, the adjustable humidity controls are perfect for achieving optimal conditions to store your Golden Peach Cookies.

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