Wednesday, February 3, 2016

Chinese New Year biscuit baking - Cornflake cookies

~pre bake look~

Another simple,yes even simpler the few I shared previously.
This is my favorite, crunchy with buttery sweet smell.

Break into 2 part.

Part1

The syrup is made of
a) Butter  100g
b) Add brown sugar 2x tablespoon & melt- just place a little bowl over hot water
c) Let cool a while, add 3x spoon honey
d) Add white/black sesame to stir to evenly distribute



Part2

The cupcake, Kelogg's cornflakes and baking.

baby E wanna help

Kokokoh~ according to baby E

Pour 120g of cornflakes into a big bowl, add in Part1 syrup & mix evenly.
a) Lay cupcakes on tray + lay cornflake in each cupcake
b) Top with pumpkin seed/almond flakes
c) Drip a some syrup over each, this makes sure everything binds properly
d) Send into oven & bake @ 150C for 10min.
e) Let cool & store in air tight container/canister




Making this is pretty fast & ingredients are very common. So for those that want to last minute bake, this is probably the best choice =)

*if store in canister, tape them immediately. Our cookies was under attack by ants so fast @@, don't underestimate these guys speed. Well what to expect, its a mountain of gold for them.

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