Beehive Cookies

Beehive cookies, also known as honeycomb cookies are another favourite new year cookie. Home-baked ones are preferred because fresh ingredients are used, and the cookies are made nearer the New Year, so they are fresher and taste better. The recipe is passed down from generation to generation, so the cookies taste like when mom, or grandma made them.

My sister bakes them every year. They are very well appreciated, by the nephews, nieces, grand nephews and grand nieces. Baking bee-hive cookies is a two person job – one to dip the mould in the mix, put it into the wok of oil to fry, and another to fish out the cookie.

This is the batter. Once the batter is ready, heat up the oil in the wok. When the oil is sufficiently heated, you can commence on baking/frying the cookies. One person will dip the mould into the batter and then deposit it in the oil. A steady hand is needed here. You have to make sure the batter does not go over the top of the mould or it won't drop off the mould in the oil.

When it is nicely browned, you fish them out of the oil. That was my job. They are then left out to cool before packing them in a container. They take up quite a bit of space. So, you need to get a few large containers ready.

You can click on the picture for a better view.

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