COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Honeycomb Cookies

Easy 5 minutes

Ingredients

Ingredients

For the recipe Honeycomb Cookies

For Honeycomb Cookies:

120g Dr. Oetker Nona Rice Flour
½ tsp Dr. Oetker Nona Corn Starch
1 Egg (Large)
4tbsp Sugar
A pinch of Salt
50ml Thick Coconut Milk
40ml Water
1 Brass Mould

Preparation

Preparation

1

Heat oil in a pan over medium heat. Leave brass mould in the oil for a few minutes (fully covered by oil).

2

Place all ingredients in the mixing bowl, mix well.

3

Shake off excess oil from the mould, dip the mould into the batter just enough to cover the side (do not cover the top of the brass mould).

4

Place it in the oil, hold the mould for a few seconds and lightly shake the mould to loosen the cookies from the mould.

5

Fry the cookies until golden brown, turning on the other side as needed.

6

Remove cookies from pan and immediately.

7

Keep it in an airtight container.

Noted

In case the mould is not hot, the batter will not stick to the mould.

Download for Malay Recipe