Mini cornflake cluster

Makes 50 minis (2.5cm)

Ingredients (A):
Unsalted Butter 90g
Honey 30g
Light Brown Sugar 30g
Salt 1/4 tsp

Ingredients (B):
Corn flake 120g or more
Dried Nuts 50g or more
Dried Fruits 50g or more
White roasted sesame 2 tsp

Steps:
1. Melt butter, add honey, sugar and salt and mix well.
2. Add the rest of ingredients (B) and mix well.
3. Scoop into cupcake paper cup and bake at 160 degree for 5mins.

Notes:
1. Dried fruits suggestion: Apricot, Cranberries, Orange Peel, Blueberries, Goji
2. Dried nuts suggestion: Almond, Sunflower Seeds, Pumpkin Seeds.

Gluten Free Blueberries Almond Cookies

Ingredients:
3 cups blanched almond flour
1/2 teaspoon salt
1 teaspoon baking soda
90g melted butter
2 tablespoons honey or maple syrup
2 teaspoons vanilla extract
3/4 cup blueberries

Steps:
1. Preheat oven to 160°C.

2. Combine almond flour, salt, baking soda.

3. Add in melted butter, honey and vanilla until dough forms.

4. Fold in blueberries.

5. Scoop 1/2 tsp of dough and form into ball and press it flat on lined baking tray.

6. Bake for 8-10 minutes until lightly brown.

7. Cool before storage.

Note:
These cookies turn brown easily because of the honey.

Multi Grain Crackers

Ingredients:
Sunflower seeds 1/2 cup
Pumpkin seeds 1/2 cup
Black sesame seeds 1/4 cup
Flaxseed 1/4 cup
Chia seeds 1/4 cup
Salt 1/2 tsp
Water 1 cup
Presoaked Raisins or Cranberries 1/2 cups
Optional: Presoaked Goji 1 tablespoon

Topping:
Salt Flakes to Sprinkle.

Steps:
1. Preheat oven to 170 degree.
2. Combine all ingredients except topping and let it rest fo 15mins to form paste.
3. Spread the multi grain paste on lined baking tray.
4. Sprinkle salt flake on top.
5. Bake for 30 mins and cut half baked cookie sheets into square bite sizes.
6. Continue to bake for another 30 mins until crispy.
7. Cool on rack before storage.

Vegan Green Peas Black Sesame Cookies

Ingredients:
Cake flour 480g
Plain Flour 1320g
Green Pea Powder 1590g
Black sesame powder 210g
Oil 1250g
Icing Sugar 900g
Salt 1.5 tsp
Vanilla (tsp) 2

Temp (degree) 175
Time (mins) 20

Steps:
1. Blend oil, salt and icing sugar.
2. Add sifted flour and green peas and mix to form soft pliable dough.
3. Add more oil if too dry and knead with hands to make sure the oil is evenly distributed.
4. Preheat oven to 175C.
5. Roll and cut dough.
6. Bake for about 20 minutes.
7.

Remove from oven and cool completely before storing in airtight containers.

Vegan Walnut Almond Cookies

Make 400 pcs

Ingredients:
HK Flour 2420g
Baking Powder 4 tsp
Baking Soda 4 tsp
Ammonia 4 tsp
Walnut Powder 825g
Almond Powder 825g

Oil 550g
Soften Butter 1320g

Sugar 990g
Salt 6 tsp
Vanilla 4 tsp

Custard Powder 11 TBSP
Water 22 TBSP

Temp (degree) 160 or 175
Time (mins) 10 to 15

Steps:
1. Cut soften butter into cubes.
2. Toast walnut and blend into powder form.
3. Cream butter and sugar.
4. Add custard powder with water and vanilla essence n mix well.
5. Add oil and mix well.
6. Fold in all dry ingredients and both almond and walnut powder.
7. Knead well to form dough.
8. Roll each ball into 10 to 12g. Slowly flatten each dough.
9. Bake for 15 to 20 mins and allow cookies to cool before transferring to rack to cool completely.

Red Date Cookies

Red Dates Cookies

Ingredients:

Unsalted Butter 230 g soften at room temp
Icing sugar 50g

Plain flour 250g
Salt 1/4 teaspoon

Red dates (use big ones) 150g cut into tiny bit size

Steps:
1. Mix soften butter with icing sugar until well mixed.

2. Mix in all dry ingredients with spatula.

3. Fold in red dates and mix well.

4. Roll dough into small ball. (about 2/3 teaspoon).

5. Bake at 170 degrees (+/- 10 degrees depending on oven) for 15 to 20 mins at middle rack. Best to use fan mode.

Note: for earl grey flavour (replace red dates with 5 tablespoon blended earl grey tea leaves)

Almond Cookies

Almond cookies (Hello Kitty/Disney)

Ingredients:
Unsalted Butter 200 g
Brown sugar 90g
Egg 1 small (1.5 tablespoon water + 1.5 tablespoon oil and 1 teaspoon baking powder)
Vanilla essence 1 teaspoon (I use vanilla pod)
Salt 1/4 teaspoon

Plain flour 210g
Custard Powder 50g
Ground almond 100g

Steps:

1. Cream butter and sugar till creamy.

2. Add in egg, vanilla essence and salt. Cream till well mixed.

3. Pour in flour, custard powder and ground almond and mix into a dough.

4. Roll the dough between two plastic sheets and use cookie cutter to cut out the cookies.

5. Bake at 170 degrees (+/- 10 degrees depending on oven) for 15 to 20 mins at middle rack. Best to use fan mode.

Milo Doggie Cookies

Doggie Cookies

Ingredients:
Unsalted Butter 180g soften at room temp
Icing sugar 1 tablespoon

Cake flour 175g
Milo 80g
Potato or Corn flour 25g
Milk powder 25g
Custard powder 25g

Koko Krunch and some chocolate chips (for decoration)

Steps:
1. Mix soften butter with icing sugar until well mixed.

2. Mix in all dry ingredients with spatula.

3. Roll dough into small ball and decorate with chocolate chips (nose) chocolate rice (eyes) and Koko Crunch (ears).

4. Bake at 170 degrees (+/- 10 degrees depending on oven) for 15 to 20 mins at middle rack. Best to use fan mode.

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.