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Can you believe it's been six years since I made my first gingerbread house? I didn't know it then, but when I shared my gingerbread greenhouse on Christmas Eve in 2019, it started my journey with gingerbread house making. Six years later, the original gingerbread greenhouse is getting a little renovation.
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I wanted to incorporate all my favourites parts of a Taiwanese breakfast into this cookie. The base of the cookie is similar to a classic chocolate chip cookie: a chewy, brown sugar cookie dough but flavoured with toasted soy bean powder (soy milk) topped with roasted sesame seeds (shao bing) and a sugared Chinese donut crisp (you tiao).
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