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Recipe: Snowflake Cookies

Snowflake Cookies

By Margarita Lee

Margarita Lee

Ingredients:

  • 120g White marshmallows
  • 25g Butter
  • 15g Corn syrup 
  • 20g Matcha powder
  • 69g Milk powder 
  • 80g Mixed nuts
  • 25g Freeze-dried strawberries 
  • 25g Cranberries
  • 50g Milk biscuits 
Photo by Margarita Lee

Method:

  1. Sieve milk powder and matcha powder, then set aside.
  2. Melt the marshmallows with butter over low heat.
  3. Once melted, add in corn syrup.
  4. Add in the sieved milk and matcha powder. Once well combined, turn off heat.
  5. Add in and combine mixed nuts.
  6. Once well combined, add in the rest of ingredients and mix well to combine.
  7. Remove from the pan and place on a large piece of baking paper. 
  8. While warm, shape into a rectangle and flatten with a rolling pin to approximately 3cm tall. 
  9. Wrap the baking paper over the top of the cookie and leave to cool and set. 
  10. Once set, cut into any shape you prefer.

 

Check out more of Margarita’s recipes on her FB @ Umummy Food

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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