Crispy Kampar Chicken Biscuits

Ingredients
A
225g Low protein flour
100g castor sugar
1tsp baking pwder
90g butter
1/2tsp salt
70g candied winter melon strips
25g garlic
100g sesame seed
1tsp maltose sugar
1pc Nam Yee/ red fermented beancurd
1/2 tsp pepper
1 egg

Method:
1. Finely minced winter melon strips and garlic.

2. Mix all the ingredients together and form a dough.

3. Divide no.2 into small balls and roll flat.

4. Bake no.3 in a preheated oven at 180 degree Celsius for 15mins. Cool well.

Chocolate Almond Cookies

 

Ingredients:

A

125g butter

60g icing sugar

B

1 egg yolk

1/2 tsp vanilla essence

C

10g milk powder

25g cornflour

190g plain flour

For Filling:

Whole Almond(roasted)

For Coating:

160g dark-coloured cooking chocolate (melt by double boiling)

Method:

1. Beat ingredeint A in a mixer until fluffy.  Add in ingredient B and mix well.

2. Fold in ingredient C and mix.  Knead to form dough.  Scale dough at 8g each.

3. Flatten mini dough, wrap in an almond.  Shape into an oval.  Do the same with the rest of the ingredients.  Place cookies on lined baking trays.  Bake in a preheated oven at 180 degree celsius for 10 mins until light golden.  Remove and cool well.

 4. Stretch paper cups.  Dip each cookies into melted dark chocolate.  Place into paper cups.  Leave to set.

Golden Cup Cookies

This is an easy to make cookies and it is a healthy snack love by all children, try it, I believe you will love it too.

Ingredients:
200g cornflake
5tbsp sugar
5tbsp honey
30g butter
100g almond slices

Method

1. First, oven roasted almond slices.
2. Take a pan, mix and heat the butter and sugar.  Stirred until sugar melts. .
3  Add in honey and mix well.
3. Add in roasted almond slices and cornflake into no. 3 and mix well.
4. Then put into small paper cup.
5. Finally, bake 160 degrees for about 7-8 minutes, or golden brown..
6. After cooling, put into a sealed jar.

Seaweed Cookies

 

This ingredient can make approx. 1 medium size container

Ingredients:

20pcs Popiah Skin

10pcs Seaweed sheet

1 egg white

Method:

1. First, cut the seaweed sheet into half.

2. On a piece of popiah skin, brush a layer of egg white and then put on a piece of seaweed.

3. Fold the popiah skin into half like picture 2.

4. Brush another layer of egg white on popiah skin and then roll it  like picture 3.

5. Use scissors cut the popiah roll like picture 4 and then fried it in the oil until golden brown .