These are an absolute family favourite. They are light, crisp and not too sweet, plus I made mine mini sized for maximum bite-sized satisfaction. Normally, I only make these during Chinese New Year because they are just so addictive, but oh well. These are super simple to make as well, so if you have time, do give it a shot and let me know how it goes!
Recipe adapted from Loft48; yields 160 cookies (420g).
Ingredients:
100g butter
10g shortening
65g sugar
1/2 tsp salt
1/2 tsp vanilla
1 egg
60g self-raising flour
100g Nestum cereal
Method:
Preheat your oven to 170 degrees celsius.
Cream together 100g butter, 10g shortening, 70g sugar and 1/2 tsp salt until pale and fluffy. Remember to scrape down the sides of your bowl!
Add in egg and mix until fully incorporated. The mixture might split initially but if you continue mixing for a bit, it should come together.
Sift in 60g self-raising flour, and mix till incorporated.
Fold in 100g Nestum cereal just until fully incorporated and you no longer see pale streaks of batter mixture.
Line a baking tray with parchment paper and drop about 1/2 tsp of mixture per cookie leaving about 2cm between them. These cookies expand slightly while baking and you really want those nice crisp edges! (Tip: flatten your cookies slightly for more even baking and try to shape and smoothen the edges of your cookie before it goes into the oven and this will ensure that your cookies are evenly sized and round post-baking.)
Bake for 13 minutes at 170 degrees celsius or until golden brown. Be careful not to burn your cookies! These cookies are really small so ideally you should be sitting in front of your oven at the 11 minute mark in case your oven runs at a slightly higher temperature or if your cookies are even smaller than mine xp
And tada! Let me know if you've tried this recipe and how it went for you.
Carina xx
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