Apple Raisin Chewy Tartlet

What You Need

A
2	Green apple, cubed
30g	Butter
20g	Caster sugar
½ teaspoon	Cinnamon powder
50g	Raisin
B
20g	Milk powder
200g	Plain flour
½ teaspoon	Baking powder
¼ teaspoon	Bicarbonate soda
100g	NESTLÉ® NESTUM® Cereal
125g	Butter
80g	Soft brown sugar
1	Egg
¼ teaspoon	Vanilla essences Make It Cook ingredients A over low heat for about 10 minutes or until texture become slightly thicken; set aside. Sift together ingredients B and add in NESTUM®; set aside. Beat butter with brown sugar until well mixed. Add in egg and vanilla essence. Then fold in flour mixture and mix until become smooth dough. Make dough into tartlet shape using tartlet mould. Fill in with the cooked apple filling. Bake in preheated 180°C oven for 15 minutes or until lightly brown. Remove from oven and let stand for 20 minutes before keep in airtight container.

Blueberry Corn Flakes

What You Need

A
200g	plain flour
2 tablespoons	cornflour
1 teaspoon	baking powder
2 cups	NESTLÉ® CORNFLAKES, finely blend
200g	butter
100g	caster sugar
1 teaspoon	vanilla essence
1	egg
150g	fresh blueberry Make It Sift together ingredients A and stir in NESTLÉ® CORNFLAKES; set aside. Cream butter, sugar, vanilla essence and egg until mixture is fluffy. Fold in ingredients A and mix well to a form soft dough. Roll out dough into 1cm thickness. Cut with tart cookie cutter or any desired shape. Place unbaked cookies on lightly greased baking trays. Spoon fresh blueberry in the centre of each cookie. Bake in preheated oven at 180ºC for 12-15 minutes or until lightly brown.

Eggless Marbled Cookies

What You Need

A
1½ cups	self raising flour
½ cup	rice flour
½ teaspoon	baking powder
1 cup	NESTUM® Original
½ cup	caster sugar
250g	butter or margarine
	melted cooking chocolate
	melted white cooking chocolate Make It Sift together ingredients A; then stir in NESTUM® Original and sugar; mix well. Then rub in butter into flour mixture; mix well until it forms into a soft dough. Roll dough into 1 cm thickness and cut with any desired cookie cutter and place on lightly greased baking trays; allow room for spreading. Or press into lightly greased 18”x9” baking tray firmly and cut into small squares. Bake in preheated oven at 180 ºC for 15-20 minutes or until golden brown. Remove from oven and let stand for 20 minutes. When cookies cold, spread both melted chocolate; let it set before cut through and keep in airtight container.

Walnut Croquants Cookies

What You Need

A
1½ cups	self raising flour
1 teaspoon	baking powder
3 cups	NESTUM® Original
1 cup	chopped walnuts
200g	butter or margarine
¾ cup	brown sugar
1 teaspoon	vanilla essence
1	egg
	melted cooking chocolate
	croquants Make It Sift together ingredients A; then stir in NESTUM® Original and chopped walnuts: mix well and set aside. Cream butter, sugar and vanilla essence until fluffy. Add egg and beat well. Fold in flour mixture and mix well until it forms a soft dough. Roll dough into 1cm thickness and cut with any desired cookie cutter. Place on lightly greased baking trays, allow room for spreading. Bake in preheated oven at 180 ºC for 15-20 minutes or until golden brown. Remove from oven and let stand for 20 minutes. When cookies cold, dip in melted chocolate and coated with croquants.

NESTUM® Hazelnut Shortbread

What You Need

A
1½ cup	Plain flour
½ cup	Custard powder
1 teaspoon	Baking powder
1 cup	NESTLÉ® NESTUM® Cereal
½ cup	Ground hazelnut
150g	Butter
100g	Sugar
1	Egg
1 teaspoon	Vanilla essence
	Strawberry jam Make It Sift together ingredient A; stir in NESTUM® and ground hazelnut. Mix well. Cream butter and sugar until well mix. Beat in egg and vanilla essence. Fold in flour mixture and mix until it becomes soft dough. Roll out dough into 3mm thickness. Cut with desired cookie cutter and arrange on lightly greased baking trays. Spread strawberry jam in the in the centre of cookies. Bake in preheated 180°C oven for 10-15 minutes or until lightly brown. Remove from oven and let stand for 20 minutes before keeping in an airtight container.