Crispy Nestum Cereal Cookies
Guess what? The crazy me have an obsession for Nestum cereal lately!
Nestum cereal???
Nestum is a product of Nestle in Singapore and Malaysia. It was first introduced in Singapore in the 1960s as an instant nutritious breakfast cereal drink. It is a processed cereal product that is made with NO wholegrain but mostly wholemeal flour plus other flour such rice, corn and barley. And the product is typically fortified with essential vitamins and minerals such as vitamin C, iron and calcium.
Although Nestum is commonly available in Singapore and Malaysia, it is not easily available in most non-Asian countries such as US, Europe and Australia. Can't find Nestum!!!??? Don't cry!!! I have discovered that we can buy Nestum via online and Amazon. If you are living in Melbourne, you can buy Nestum at some Asian grocery shops at Boxhill.
Why Nestum???
After my recent Singapore trip, I have noticed that Nestum butter cereal prawns or anything with Nestum and butter seems to be the next trendy food to eat in Singapore! Have you noticed this Nestum food trend too?
And this is why I'm baking these yummy crispy Nestum cereal cookies for our Chinese New Year celebration.
When I thought of baking Nestum cookies for the first time, I knew exactly which recipe to use!!! It's the very popular recipe by my blogging friend, Veronica from Minty's Kitchen and you can find her recipe too in the book, Bake and Celebrate: Cookies and Treats by Marshall Cavendish.
I like Veronica's recipe but prefer not to use glace cherries to decorate my cookies because I like my Nestum cookies to completely crispy with no interfering chewy glace cherries texture and decorated my cookies with very tiny dot of strawberry jam instead. I have mentioned this modification to my son, husband and a friend and they all agreed that this no-glace cherry Nestum cookies idea is such a brilliant modification. Oh well... It's personal preference!
Watch this video to see how I baked my crispy Nestum cookies. It's easy and I have a few straightforward baking tips to share...
That's it???
Oh definitely not!!! I won't say that I'm crazy baking woman with an obsession for Nestum cereal if I baked 30 Nestum cookies only!!!
If you have been following my blog or have known me well enough, you will know that if I have set my mind on doing something, I will never stop trying...
Update on 23 Jan 2018: Although this recipe is good enough for baking Nestum cookies that are firm, crispy with a subtle crunch, I have also created two other recipes that can bake 1) EXTRA CRISPY Nestum cookies that are maximally loaded with Nestum at HERE and 2) Crispy Nestum cookies with NO egg and more obvious BUTTERY fragrance at HERE. So stay tune if you are interested...
To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
If you like Chinese New Year baking, you might want to try these HIGHLY RECOMMENDED very popular recipes:
Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
My Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Nestum cereal???
Nestum is a product of Nestle in Singapore and Malaysia. It was first introduced in Singapore in the 1960s as an instant nutritious breakfast cereal drink. It is a processed cereal product that is made with NO wholegrain but mostly wholemeal flour plus other flour such rice, corn and barley. And the product is typically fortified with essential vitamins and minerals such as vitamin C, iron and calcium.
Although Nestum is commonly available in Singapore and Malaysia, it is not easily available in most non-Asian countries such as US, Europe and Australia. Can't find Nestum!!!??? Don't cry!!! I have discovered that we can buy Nestum via online and Amazon. If you are living in Melbourne, you can buy Nestum at some Asian grocery shops at Boxhill.
Why Nestum???
After my recent Singapore trip, I have noticed that Nestum butter cereal prawns or anything with Nestum and butter seems to be the next trendy food to eat in Singapore! Have you noticed this Nestum food trend too?
And this is why I'm baking these yummy crispy Nestum cereal cookies for our Chinese New Year celebration.
When I thought of baking Nestum cookies for the first time, I knew exactly which recipe to use!!! It's the very popular recipe by my blogging friend, Veronica from Minty's Kitchen and you can find her recipe too in the book, Bake and Celebrate: Cookies and Treats by Marshall Cavendish.
I like Veronica's recipe but prefer not to use glace cherries to decorate my cookies because I like my Nestum cookies to completely crispy with no interfering chewy glace cherries texture and decorated my cookies with very tiny dot of strawberry jam instead. I have mentioned this modification to my son, husband and a friend and they all agreed that this no-glace cherry Nestum cookies idea is such a brilliant modification. Oh well... It's personal preference!
Watch this video to see how I baked my crispy Nestum cookies. It's easy and I have a few straightforward baking tips to share...
1) It's a must to toast the added Nestum cereal so that the cookies are extra fragrant.
2) Do not over-knead the cookie dough even if it is semi-loose and crumbly but you can gently squeeze the cookie dough when you are dividing it.
3) It's a must to coat the cookies with egg wash and extra Nestum. This step will make the cookies extra fragrant too.
4) Last but not least, please bake the cookies thoroughly using oven with slow moderate heat which makes the cookies nice and crispy with a just-right crunch.
Thanks Bensound for the music in my video.
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| My kitchen was smelling so lovely with a sweet milky fragrance when I was baking these cookies. |
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| And the sweet milky fragrance was making me so hungry!!! Can't wait, must eat! LOL!!! |
Oh definitely not!!! I won't say that I'm crazy baking woman with an obsession for Nestum cereal if I baked 30 Nestum cookies only!!!
If you have been following my blog or have known me well enough, you will know that if I have set my mind on doing something, I will never stop trying...
Update on 23 Jan 2018: Although this recipe is good enough for baking Nestum cookies that are firm, crispy with a subtle crunch, I have also created two other recipes that can bake 1) EXTRA CRISPY Nestum cookies that are maximally loaded with Nestum at HERE and 2) Crispy Nestum cookies with NO egg and more obvious BUTTERY fragrance at HERE. So stay tune if you are interested...
To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
If you like Chinese New Year baking, you might want to try these HIGHLY RECOMMENDED very popular recipes:
Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
My Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favourite Kek Lapis recipe at here
Here's the Crispy Nestum Cereal Cookies (with egg) that is adapted from Minty's Kitchen or the book, Bake and Celebrate: Cookies and Treats by Marshall Cavendish
Makes about 30 bite-size cookies
For the cookie dough:
50g Nestum cereal
100g unsalted butter, softened at room temperature
To coat the cookies:
1 egg yolk*
1 tbsp milk*
about 20g Nestum cereal for coating
2-3 tbsp firm strawberry jam** to decorate
* Please note that 1 egg yolk and 1 tbsp milk can coat 60 cookies.
** Some recipes uses red glace cherries to decorate the cookies but I prefer mine to be decorated with tiny dot of strawberry jam. This is because I like my cookies to be completely crispy with no interfering chewy pieces of glace cherries.
Preheat the oven to 160°C / 320°F.
Line baking trays with baking papers. Spread 50g Nestum cereal on one prepared baking tray. Bake for 7-8 mins or until lightly toasted and fragrant. Set aside to allow cereal to cool completely.
Using a wooden spoon or an electric mixer with paddle attachment, beat butter, icing sugar and vanilla until combined and fluffy. Add egg bit by bit and beat well after each addition.
Sift flour, cornflour, baking powder, baking soda and salt into the butter mixture. Add toasted Nestum cereal and use a spoon or spatula to mix until mixture is combined. Transfer mixture onto a plastic wrap and use the wrap to knead slightly until mixture forms a dough. IMPORTANT: Do not over-knead the dough even if it is semi-loose and crumbly.
Combine egg yolk and milk to form a dipping egg wash mixture. Divide and gently squeeze tablespoonful of dough into balls.
Dip one side of the cookies into egg wash and coat the dipped side with extra Nestum cereal.
Arrange cookies dough onto the lined trays about 2-3 cm apart with their coated sides up.
Use your finger to flatten the cookies slightly and pipe a small dot of jam on each cookie to decorate.
Bake for 20 mins, swapping the trays around halfway through baking or until thoroughly baked. Allow cookies to cool slightly on the tray for about 10-15 mins, then transfer to racks to cool completely.
Serve and enjoy. Store any uneaten cookies in an airtight container at room temperature for up 2 weeks
Happy Baking
Please support me and like me at Facebook...Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favourite Kek Lapis recipe at here
Here's the Crispy Nestum Cereal Cookies (with egg) that is adapted from Minty's Kitchen or the book, Bake and Celebrate: Cookies and Treats by Marshall Cavendish
Makes about 30 bite-size cookies
For the cookie dough:
50g Nestum cereal
100g unsalted butter, softened at room temperature
60g icing sugar, sifted
1/2 tsp vanilla paste or extract
30g egg, about 2/3 of one egg
120g all purpose / plain flour
10g cornflour
1/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla paste or extract
30g egg, about 2/3 of one egg
120g all purpose / plain flour
10g cornflour
1/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
To coat the cookies:
1 egg yolk*
1 tbsp milk*
about 20g Nestum cereal for coating
2-3 tbsp firm strawberry jam** to decorate
* Please note that 1 egg yolk and 1 tbsp milk can coat 60 cookies.
** Some recipes uses red glace cherries to decorate the cookies but I prefer mine to be decorated with tiny dot of strawberry jam. This is because I like my cookies to be completely crispy with no interfering chewy pieces of glace cherries.
Preheat the oven to 160°C / 320°F.
Line baking trays with baking papers. Spread 50g Nestum cereal on one prepared baking tray. Bake for 7-8 mins or until lightly toasted and fragrant. Set aside to allow cereal to cool completely.
Using a wooden spoon or an electric mixer with paddle attachment, beat butter, icing sugar and vanilla until combined and fluffy. Add egg bit by bit and beat well after each addition.
Sift flour, cornflour, baking powder, baking soda and salt into the butter mixture. Add toasted Nestum cereal and use a spoon or spatula to mix until mixture is combined. Transfer mixture onto a plastic wrap and use the wrap to knead slightly until mixture forms a dough. IMPORTANT: Do not over-knead the dough even if it is semi-loose and crumbly.
Combine egg yolk and milk to form a dipping egg wash mixture. Divide and gently squeeze tablespoonful of dough into balls.
Dip one side of the cookies into egg wash and coat the dipped side with extra Nestum cereal.
Arrange cookies dough onto the lined trays about 2-3 cm apart with their coated sides up.
Use your finger to flatten the cookies slightly and pipe a small dot of jam on each cookie to decorate.
Bake for 20 mins, swapping the trays around halfway through baking or until thoroughly baked. Allow cookies to cool slightly on the tray for about 10-15 mins, then transfer to racks to cool completely.
Serve and enjoy. Store any uneaten cookies in an airtight container at room temperature for up 2 weeks
Happy Baking
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