Ingredient
- Kellogg's® Mueslix® Harvest Fruit OR Kellogg's® Mueslix® Raisin & Almond Crunch 160g
- Butter 180g
- Castor sugar 150g
- Egg yolk 1
- Vanilla essence 1 tsp
- Salt 1/4 tsp
- Pandan taste 1 tsp
- Green colouring 1 tsp
- Self-rising flour 120g
- Plain flour 120g
- UHT milk 2 tbsp
- Sweetened coconut flakes 20g
- Icing sugar 50g
- Lemon juice 2 tsp
Cooking steps
1. In a mixing bowl, cream the butter and sugar together until light and fluffy.
2. Add egg yolk, salt, vanilla essence, pandan paste and green colouring. Mix until well combined.
3. Add in both types of flour, UHT milk, Kellogg's® Mueslix® Harvest Fruit and the sweetened coconut flakes.
4. Stir the ingredients until well combined.
5. Spoon mixture onto a greased baking sheet.
6. Lightly flatten each cookie with a fork.
7. Bake at 180°C for 15 minutes. Cool then pipe icing on top before serving.
For Icing Sugar Topping
1. Put the icing sugar in a small bowl.
2. Add in lemon juice and mix until smooth and thick.
3. Fill the mixture into a piping bag and snip a small hole at the bottom.
4. Pipe the icing on top of the cookies.
Note: Can also be made with Kellogg's® Mueslix® Raisin & Almond Crunch.