Corn Flake Cookies

(make about 100)

Ingredients:
Icing sugar x 150g 
Unsalted butter x 250g (at room temperature)
Egg x 2
Milk powder x 60g
Vanilla essence x 2 teaspoon
Self raising flour x 240g
Cornflake x 180g

Steps:
1) Cream butter and icing sugar untill light and fluffy.

2) Add egg with vanilla essence bit by bit while mixing into the creamed butter.

3) Fold in the milk powder and self raising flour gently into the mixture using spetula.

4) Spread the corn flake into a plate and give it a light crush to break into smaller pieces (Don't crush too hard).

5) Scoop 3/4 teaspoon of the cookie dough into the corn flake and lightly roll or pat to ensure corn flake stick into the dough and place them on baking tray.

6) Preheat oven at 160 with fan mode (It is fine for oven without fan mode just that will take longer baking time).

7) Bake for 30 mins and remove from oven.

8) Cool the cookies and check its cruchiness. If cookies are not crunchy enough, bake for another 10 to 15mins to your desire of crunchiness.

Note: You may play around with the above cookie dough to achieve different flavours. For "Orange Cranberry Chocolate Flavour" - add 2 teaspoons of orange zest, 100g of cranberries and 100g of semi-sweet chocolate chips.

Blueberry Lemon Jam

(make 4 x 8 oz jars)

Ingredients:
1 lemon 
1/3 cup water
1 and 1/4 cup sugar (split into 1/2 cup and 3/4 cup)
1 kg blueberry

Steps:
1) Wash container and boil in hot water. Place container with lid seperately in hot oven (around 100 degree) to sterilise container for 5 mins or untill containers are dry.

2) Wash and scrub lemon skin to remove chemical reside on it.

3) Skin the lemon and keep the lemon rind and set aside. Ensure the rind is only the yellow portion and does not contain the white section else it will be bitter.

4) Extract juice from lemon and and set the pulp aside.

5) Combine the lemon juice, water and 1/2 cup of water and cook over medium heat till boil.

6) Continue to cook untill lemon rind is transparent (approximately 20 mins).

7) Add remaining 3/4 cup of sugar and blueberries.

8) Stir occasionally and cook untill mixture thicken.

9) Add 1/8 or lesser teaspoon of gelatin to the mixture if you want thicker constituency.

10) Remove container from oven and immediately scoop cooked jam into it.

11) Place lid over filled container but do not tighten it untill is slightly cold.

Note: Any unconsumed jam can be kept in freezer for more than 3 months though doubt it will take that long to finish the jam.