Honey Corn Flake Cookie

Lunar New Year is approaching in about a month time. A time to start baking some cookies for the season celebration.

I have been seeing golden corn flake cookies but was yet to look for a recipe to try it out. I found a recipe "Honey Joys" and trimmed it down to a smaller portion for about 16 cookies.

Basically, these are cookies making use of corn flakes coated with caramel glaze. They are light and crunchy. The golden appearance of the cookies made them an auspicious cookie to be served during the festive period of Lunar New Years.

Yield: 16 cookies served in 7 cm grease-proof baking casings

Ingredients

20g unsalted butter

12g raw sugar

pinch of low-sodium salt

6g honey

50g corn flakes

Directions

1. Discard corn flakes that are thicker or harder in texture. This helps to give a light and crunchy cookies by eliminating the occasional harder bits.

2. Melts all ingredients, except the corn flakes, in a small non-stick pan, using low flame.

3. When the contents start to foam,

pour in the corn flakes in batches. Allow the corn flakes to coat well before adding another batch. Turn off the heat when the mixing is done or earlier.

Ensure all the surface of the corn flakes are coated with the caramel.

4. While the content is still warm, scoop it into small grease-proof baking casings.

Loosely fill up the casings, try not to compact the content to make the cookies airy and light.

5. Transfer the filled casings to a baking tray.

6. Bake in a pre-heated oven toaster at 150℃ for about 10 minutes, or till you can smell a sweet caramel aroma.

7. Let the cookies cool down before serving.

Keep the un-consumed cookies in an air-tight container.

Enjoy 😋

Pandan Lemon Sponge Cake

It’s a pandan sponge cake but carried a hint of lemon freshness when you bite the velvety soft cake 😋

INGREDIENTS

Fresh Egg, 54~56g each, cold

.

[A]

10g rice bran oil 

10g unsalted butter

[B]

30g top/cake flour 

3g corn flour/starch

[C]

22g fresh pandan paste

10g reduced-sugar soy milk/milk

5g honey

3~5g lemon peel, chopped finely

[D]

2 egg yolks

[E]

2 egg whites

Pinch of low-sodium salt/2g lemon juice

15g fine sugar

15g raw sugar/fine sugar

3g corn starch 

Pan size: 199x73x65mm paper cake pan

*blend 20g pandan leaves with 50g water, and collect 22g.

I’ve shared the pandan paste preparation in an ealrier IG post:  this is the link:

https://www.instagram.com/reel/DIk6nsUS_xz/?igsh=bWxkMDJsc3pneWgx

DIRECTIONS

1. Heat [A] till reaching 75 to 80°C, 

fold in [B] using a silicone spatula.

2. Mix in [C] mixture into a thick and sticky paste.

3. Add [D] in one go into a smooth paste. Let the milk-yolk batter set aside.

4. In a clean, dry and oil-free mixing bowl, beat egg whites of [E] till frothy before adding low-sodium salt or lemon juice.

 Or

followed by both sugars. 

Beat the meringue till reaching firm peak stage. Sprinkle corn starch over and mix using an electric mixer for a few seconds.

5. Take about 1/4 of meringue to mix with the milk-yolk paste from Step (3) till smooth. 

Pour the mixture back to mix with the remaining meringue into a smooth batter.

6. Pour the batter into the cake pan.

Run a stick through the batter to break up any trapped air bubbles

7. Bake at middle rack of a preheated oven toaster at 150°C for 30 minutes, or till the cake is cooked through.

8. While the cake is still hot, invert over a cooling rack for about 1 hour. 

9. Cut the cake after it has completely cooled down. Enjoy 😋