Crunchy Cornflakes Cookies (Recipe II)

This is the second attempt for cornflakes cookies as my hubby mentioned previous recipe were not crunchy enough.

A – 100 gram butter, 80 grams caster sugar . Cream till white and fluffy.
B - 1 egg,1/2 tsp of vanilla essence.B eat egg with a fork and add vanilla. Add to the Part A above and mix well.
C -150 grams wheat flour, 15 grams custard powder (custard powder will give cookies more crunch and yellowish tinge), 30 grams Nestum cereal, 50 grams ground almond * i used wheat flour and is a bit hard..

D. Corn Flakes – About 50 grams, gently meshed

Mix all the above well (C). Add to the batter of Part A+ Part B. Use your hands to mix well and form a ball. If the batter is too wet and cannot form balls, add a bit of flour. If it is too dry, add a bit of water.

Form into tiny marble sizes and put into the cornflakes to coat the cookie. Put each ball into the individual paper cups. Bake for about 20 to 25 minutes.

Pandan Chiffon Cake

Ingredients :
3 egg yolks
40 gm castor sugar
75 gm self raising flour sifted
1 tbsp olive oil
100 ml coconut milk
3-4 pandan leaves pounded with 4 tbsp water to get the pandan juice or 1 tsp pandan paste

3 egg white
40 gm sugar
1/2 tsp cream of tartar
Method :

1. Whisk egg yolks with sugar till creamy. Then add in olive oil, coconut milk and pandan paste. Mixed well and fold in the flour. Set aside.
2. Whisk egg white with sugar and cream of tartar till stiff.
3. Fold in egg yolks batter into the egg whites batter. Mixed well and pour into a chiffon cake pan. ( I used a 18 cm pan )
4. Bake at 180 DC for 40 minutes. Invert the cake pan over a cooling rack and let it cool completely. Once cooled use a sharp knife to separate the chiffon cake from the cake pan.

My first attempt: Project failed..