toasted black sesame seeds (toast in oven 170C for 15mins) 2 tbsp toasted white sesame seeds (toast in oven 170C for 15mins)
a hand whisk, beat the butter in a stainless steel bowl till creamy. Add in the sugar, whisk rapidly until light and fluffy. 1
in the egg whites slowly in 5
in the sifted flour and milk, alternating twice. Use a rubber spatula to fold into the batter. (Do not over
the dough into two equal portions (about 287g per portion), fold the toasted black and white sesame seeds seperately into each portion till well combined.
a small dough of about 15g each and roll into a ball using your palms.
the dough apart neatly into the baking pan, flatten the dough by hand (thickness of about 0.3
the tray into the preheated oven 160 degrees C top and bottom heat with fan (I used traditional pulsed function for my brandt oven) to bake for about 18 minutes or until the surface of the cookies are light yellow in colour. 7
the baked cookies to a cooling rack. Cool completely before storing in an air
The ingredients are simple and the major ingredient used in this recipe is MILK. English recipe is shared by my dear friend Joyce and I have translated it to Mandarin as requested by my Chinese readers as there is no Chinese recipe on the web yet
This recipe originally uses sour cream as one of the ingredient. ** If you are living in countries other than Singapore or Indonesia where these SunMoon fruit cups are sold, you can replaced with canned Peaches and Pure Apple Juice for this recipe
These cookies are orange scented and crisp, a perfect but easy recipe that is done in a short space of time, and they are also great to serve or pack as a gift for Chinese New Year or for any occasions