In case you didn’t know, Hari Raya lasts for a month and it’s never too late to bake some Nestum cookies!
Nestum oats by Nestle has been a common breakfast in Malaysia for many generations, eaten hot with milk or just on its own with water before heading out for school or work. Malaysians being creative, however, soon found various other uses with their favourite meal (case in point: nasi lemak making its way to our burgers and even ice cream). Thus, the ‘nestum cookie’ was born, which now enjoys its status as a must-have biscuit during Hari Raya as well the most-searched for kuih raya recipe on Google.
I ❤ Nestum since school days back home in Malaysia and mom would always make me a cuppa hot one before going to school or when I’m ill. These Nestum cookies are super yummy, ate a couple as I bake them and its recipe is easy & clear to follow. Recipe credit to @zoebakeforhappykids #nestum #nestumcookies #cookies #bakinginedinburgh #amandabakes
The first week of Hari Raya may be coming to an end, but didn’t you know? Hari Raya is for a month! Besides, it’s never too late to learn the Malaysian pride’s recipe, as provided by Google.
- 250 gm of butter
- 120 gm of icing sugar
- 250 gm of wheat flour
- 130 gm of corn flour
- 60 gm of almond powder
- 40 gm of blended Nestum
- 1 teaspoon of vanilla essence
- Red cherries – thinly sliced for decoration
- 1 egg yolk – for decoration
- Add butter, icing sugar and vanilla essence into a mixer and mix till well blended.
- Add in wheat flour, corn flour, almond powder and Nestum. Knead the dough till soft.
- Take a small portion of the dough, roll into a ball and press down with a fork / press into your favorite biscuit mold. Repeat step till dough is finished.
- Place on baking pan that has been covered in butter.
- Coat the biscuits with egg yolk and decorate with red cherries or any other items to taste.
- Place the pan in the oven at 175 degrees Celsius and bake for 20 minutes or until golden brown.
Interested in any other recipes for an upcoming open house? Check out our Cook It section here.
*Featured image from My Kitchen Diary.