Biskut Cornflakes

Ingredients

240g butter

100g icing sugar

200g plain flour

50g corn flour

40g/1 cup cornflakes (lightly crushed)

1 tsp vanilla

2 cups cornflakes for toppings

optional: cherries

Directions

• in a large bowl, mix butter with icing sugar using spatula
• add vanilla mix followed by corn flour
• mix in plain flour
• finally add in crushed cornflakes
• keep in the fridge for 15mins
• pre-heat oven to 160°C top + bottom heat
• dough will be sticky
• scoop with spoon and drop in cornflakes topping
• round the dough and place in baking tray or paper cup
• bake in middle rack for 20min

Foodnote: For 2024 Hari Raya, feel like making ol skool cookie. So I made these! Very easy to make and so yummy! I really love this. I added chopped cherries though it is not so visible. Will use paper cups next time. 

Sea Salt Caramel / Butterscotch Chip Cookies

Ingredients
250g soften butter
1 1/4 cup brown sugar
1 tsp vanilla essence
1 egg
2 1/2 cup plain flour
1/2 cup corn flour
1 tsp baking powder
1 tsp bicarbonate soda

6 tbsp oil
2 cups any choc chips (1 packet)

1/2 tsp cinnamon powder

50g almond nips/flakes

Directions

• 
  using a mixer, beat butter, sugar, egg and vanilla together until pale
• mix in flour, corn flour, baking powder, bicarbonate soda and oil in until fully incorporated
• finally add in chocolate chips and nuts 
• transfer to a clean bowl with cover or cover with clingwrap and leave in the fridge for minimum 30mins (best to keep for 3 days before baking)
• scoop cookie dough onto a baking tray lined with parchment paper
• bake at 180°C for 10-12min 

Foodnote: This is actually adapted from Famous Amos cookie dough recipe that has been floating online. Since I have sea salt caramel chips, just substitute the chocolate chips with it. Initially I am not very confident of the cookies. But the taste ooohlala... and the crispiness... really is very much Famous Amos. Not sure is it because of the sea salt caramel baking chips that makes the taste so wonderful but this cookie is really tasty!! #sedapgiler

Update 23rd April 2022: Made 2 batches this time. Shape it into small mount and it just spread nicely. Very yummy and I will probably stick to this recipe for every Hari Raya.

Update 13th April 2023: Made 2 batches. One with butterscotch chips and another with sea salt caramel chips and almonds. This time I am going to keep it for few days in the fridge before baking. I put the batter in the same container split by parchment paper to save space,

Kueh Sempret / Semprit / Semperit

Ingredients
250g butter
130g condensed milk
350-400g corn flour

Directions

• in a bowl, mix butter and condensed milk with a spatula till smooth
• add in sifted corn flour in 2 batches till it comes together in soft dough
• let dough rest covered in a bowl or clingwrap for 15min
• prepare baking tray by brushing lightly with butter
• stuff the semprit press (see right image) with dough and press onto tray allowing space in between (cookie will expand a lil bit)
• let the cookie rest for 1/2 hour or more before baking
• decorate each cookie with dried fruit, cut cherry or chocolate chip or whatever if desired
• bake at 150° for 20min
• let it cool before storing

Foodnote: I love recipes that only use few ingredients and this is one easy and yummy recipe. The dough itself smells milky and while baking, my kitchen smells marvelous. Toppings are optional such as chocolate chips, raisins, cherries etc. I use rainbow sprinkles as I have that in my fridge and it added color to my cookies. Niece loves it so can make it anytime as snacks.

Butterscotch Oatmeal Cookies

Ingredients
170g butter softened
150g sugar
150g brown sugar
2 eggs
1 tsp vanilla essense
1 1/4 cup flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 2/3 cups butterscotch

Directions

• In a mixer, blend butter, sugar, brown sugar
• Add eggs and vanilla essence
• Stir in flour, baking soda and cinnamon powder
• Finally stir in the oats and butterscotch chips
• Leave in the fridge for at least 30min
• Drop teaspoonful to un-greased baking sheet and bake in a pre-heated oven at 190°C for 8-10min till edges are brown

Foodnote: I bake for 7min because at 8min it got burnt and spread out. What I do is shape it in a ball on the tray and space it out generously. At 3-4min I turn it in the oven. It does spread out a bit but it is so deliciously chewy and yummy! This recipe is a keeper since I love oats.

Butterscotch, Chocolate Chips & Pecan Cookies

Ingredients

1 cup butterscotch chips

1 cup semi-sweet mini chocolate chips

1 cup chopped pecans

2 cups all-purpose flour

1/4 tsp salt

3/4 tsp baking soda

1 cup brown sugar

1/2 cup (100-115g) butter soften to room temperature

1 tsp vanilla extract

1 egg

Directions

• combine flour, salt and baking soda in a bowl and put aside
• in another bowl combine butterscotch & chocolate chips and pecans and put aside
• in a mixing bowl beat at slow speed brown sugar, vanilla and butter till light about 3-5 mins
• add egg to the batter and beat till light and fluffy
• fold in the flour mixture a scoop at a time
• finally add all the chips and nuts
• heat oven to approx 170°C
• scoop approx 1 tbsp on a non-stick baking tray, leaving some space in between each cookie
• flatten the cookie a bit as it will not spread out
• depending on the size of cookie bake 10-15 mins
• cool on a wire rack before storing in airtight container

Foodnote

Chocolate chip cookies is a must bake for hari raya because my nieces and nephews love them. This year I'm trying this recipe because I like soft cookies and also I just love butterscotch and pecans. I am using an ol skool aluminium baking tray and usually cookies don't stick to it because of the butter. I bake mine at 15min and rotate the tray in the oven around 10min into baking. This cookie is meant to be soft... but if you like crispy, please leave it a bit longer in the oven. My kitchen smells good wooaahhh. If not for Hari Raya, I will definitely make the size bigger!

Big Chewy Chocolate Chip Cookies

Ingredients

100g French Butter

3/4 cup brown

3/4 cup caster sugar

a pinch of salt

1tsp baking powder

2 1/4 cup plain flour

1 tsp vanilla extract

2 cups semidark chocolate chips

Directions

• combine sugar, salt, baking powder and flour in a bowl
• add mixture to softened butter with wooden spoon or spatula
• add in eggs, vanilla extract and finally chocolate chips
• bake in low heat about 160 degree C for about 20 to 30mins until edges are browned and cookies are properly cooked
• cookies should be soft and moist in the inside
• immediately store hot baked cookies in airtight container to keep it chewy and soft

Foodnote
This recipe is from my good friend Jerry. Made this in giant size and thick chunks because it is for personal consumption. Good recipe and easy to make as all I need to do is mix, drop the dough and bake. So sinfully good and will make more next time to store and eat whenever I have chocolate cravings yummm....

Suji Bai | Sughee

Ingredients

500g icing sugar

500g QBB ghee

600g flour

4 egg yolks

0.5 tsp vanilla

1 tsp baking soda

colorings (optional)

Directions

• combine icing sugar and ghee until well mixed
• add egg yolk, vanilla and baking soda
• add flour slowly till dough can be shaped
• colorings can be added at this stage if desired
• drop liquid colorings and just mixed slightly so colors are a bit blotchy and have marble effect
• make small balls (5-6g) and drop on tray
• bake at 165°C for 10-12min or till edges slightly browned

Tips
for basic suji recipe the proportion of ingredients is usually same amount of sugar and ghee and approximately double amount of flour. The flour should be enough when the dough can be shaped. Softer dough... the final suji will be melt in your mouth-in-your-mouth. Firmer dough, the suji will be more firm.  Bai suji is more firm and crispy, with cracks on the surface and a bit hollow in the middle. The dough will slightly spread and expand quite a bit too when baked.

Foodnote: Got my niece to help make this. Marble colorings is her idea... pink, orange and green. Must say it looks cool and my niece insisted it looks like kadama. The size expanded a bit too big for Hari Raya cookies but jeng jeng jeng... I lurve the cracked surface heeheehee...

White Chocolate Chip Oatmeal Cookies

Ingredients
225g butter softened
1 cup sugar
1 cup brown sugar
2 eggs
0.5 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda dissolved in a bit of hot water
0.5 tsp salt
2 cups white chocolate chips (1 packet)
1 cup chopped pecans (I use walnuts)
1.5 cups rolled oats

Directions

• cream together butter, both sugars until smooth
• beat in egg one at a time and stir in vanilla, baking soda and salt
• fold in the flour, chocolate chips, rolled oats and walnuts
• leave mixture in fridge for an hour or longer
• preheat oven to 170 degrees C
• scoop a spoonful of batter and bake for 10mins or until edges are nicely browned

Foodnote
I just do a single portion for this. No pecans but I bought too much walnuts so I just use that instead. Anyway... walnuts are good for the brain isn't it hehe. This cookie is so lovely... milky and chewy and oaty. I like...

Chocolate Chip Cookies

Ingredients
225g butter softened
1 cup sugar
1 cup brown sugar
2 eggs
0.5 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda dissolved in a bit of hot water
0.5 tsp salt
2 cups semisweet chocolate chips (1 packet)
1 cup chopped walnuts

Directions

• cream together butter, both sugars until smooth
• beat in egg one at a time and stir in vanilla, baking soda and salt
• fold in the flour, chocolate chips and walnuts
• leave mixture in fridge for an hour or longer
• preheat oven to 170 degrees C
• scoop a spoonful of batter and bake for 10mins or until edges are nicely browned

Foodnote
This is a basic chocolate chip cookies recipe I guess. Realized it is similar to white chocolate chip oatmeal cookies except for few main ingredients. The first time I used Aalst chocolate chips instead of Hersheys... only because I saw MUIS halal logo on it. I prepared the batter and keep it in the fridge. Going out to volunteer for Project Joy today... so will bake it in the evening after iftar. Since this is for Hari Raya, I double the portion.

This recipe is different than the one that I used every year. That recipe called for peanut butter... but since peanut butter usually have lots of additives, I think this recipe is healthier. Hhhmmmm like real har har har... Nice, sweet, chocolatey... I am sure the kids are going to love this.