For every item, you must sieve the flour before mixing ya.

Let the butter turn soft at room temperature

KuihBangkit Recipe Ingredients: 1200g tapioca flour 13 eggs yolks + 2 egg whites 400g fine sugar 500g coconut milk Method: 1. Sift tapioca flour. Fry on wok until light. It takes about half an hour to 45 minutes. Leave to cool completely. 2. Whisk eggs and sugar till thick and pale. 3. Slowly add in egg mixture into flour mixture using a spatula or hand. 4. Gradually add in coconut milk while kneading the dough. 5. Knead dough till smooth and whitish in color. 6. Dust wooden mould with tapioca flour. Put dough into mould and gently knock it out. 7. Dot the cookies with red dot if desired. 8. Bake at 180 celcius for 20-25 minutes or till cooked.

Cute Rabbit San Zha Cookies Ingredients: A: 160g butter (at R.T) 60g icing sugar 1 egg yolk B: 200g plain flour 60g cornstarch C: C100g san zha *crusted) 1tbsp water D: Love shape decoration sugar Steps: 1. Combine Ingredients A into a big bowl and mix well 2. Mix in ingredients B and mix well. 3. Pour onto table top, knead with palms to form dough, divide into 10g each. 4. Flatten the 10g dough, wrap in 2g of ingredients C. 5. Shape into round, use scissors to shape out the ears. Press Ingredient D in act as eyes.

6. Arrange on baking tray. 7. Preheat oven. Bake at 130C, 30-35 minutes.

Monkey King Cookies Ingredients: A: 130g butter (at R.T) 30g icing sugar 50g honey B: 200g plain flour 50g nestle cereal (milled) C: Choc rice Choc chips Steps: 1. Combine Ingredients A into a big bowl and mix well 2. Mix in ingredients B and mix well. 3. Pour onto table top, knead them well using palm. 4. Shape 10g into a round, flatten it. 5. Use the curve edge of tea spoon to curve monkey hair. 6. Use handle of tea spoon to press out shape of ears. 7. Use choc rice as mouth and choc chip as shape of ears. 8. Preheat oven at 130C, bake for 30-35 minutes.

Chocolate Chip Cookies Ingredients: 250g butter 120g castor sugar + 100g brown sugar 2 eggs, lightly beaten 320g all purpose flour 80g corn flour or corn starch 1/4 tsp baking soda 2 tbsp cocoa powder optional (can choose not to use) 100g almond nibs (chopped almonds) 250g chocolate chips Steps: 1. Preheat the oven 200C for 20 minutes. 2. Combine all dried ingredients into a mixing bowl, mixed well. 3. Beat the butter, castor sugar and brown sugar till creamy. 4. Add the lightly beaten eggs. Gradually add on the flours in the mixing bowl. As well as cocoa powder if you decided to add that in 5. Not to forget add in the almond nibs and chocolate chips. 6. Use size spoon scoop out the dough and place it onto the baking tray. 7. Baked for 10 minutes, let it cool before storing in the container.

Cornflake Cookies Ingredients: 120g unsalted butter 75-80g icing sugar 1 egg yolk tsp vanilla extract 120g plain flour 30g corn flour/ corn starch 30g milk powder 30g raisins 100g cornflakes

Steps: 1. Transfer softened butter to a mixing bowl. Add in icing sugar. Use a rubber spatula to combine well the ingredients. 2. Beatbeat them at high speed till light and fluffy. Do not overbeat the mixture. 3. Add in egg yolk and vanilla. Beat until light and creamy. 4. Add in flour mixture in 2 to 3 batches. Do not stir the mixture in a circular movement. Use a mix of cutting, pressing and scraping actions to combine the ingredients.

5. Then add in raisins to combine well. 6. Use your measuring spoon, scoop 1 teaspoon mixture (make sure to include raisins) and drop it onto the cornflakes. Use your palms to roll it lightly into ball and place into mini baking paper cups. Repeat until the mixture is used up. Transfer the mini baking paper cups to a baking tray and arrange them 3cm apart. 7. Bake in a pre-heated oven at 170C for 20-22 minutes or until light golden brown and crispy 8. Remove the baking tray from the oven. Transfer the cookies to a wire rack to cool completely. Then store them in an airtight container. Note: 1. Do not overwork the cookie dough or over-bake the cookies. They should be crispy outside and crumbly inside. 2. You can bake the cookies without the paper cups. 3. You can substitute raisins with dried cranberries or dried blueberries for a variation.