Blossom Cookies

Look how beautiful these cookies turned out!

30 pieces

Easy 10 minutes

Ingredients

Ingredients

For the recipe Blossom Cookies

For Blossom Cookies:

120 g Dr. Oetker Nona Rice Flour
½ tsp Dr. Oetker Nona Tapioca Starch
1 Egg (Large)
4 tbsp Sugar
Salt
50 ml Coconut Milk (Thick)
40 ml Water
1 tbsp White Sesame Seeds
1 drop Dr. Oetker Nona Rose Red Colour
1 Brass Mould
2 Porcelain Tea Cups

preparation

Preparation

1

Place the porcelain cups upside down on a wire rack. 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

Divide the batter into 2 mixing bowls. Add in red colour in one of the bowls, mix well.

4

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).

5

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

6

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

7

Remove cookies from pan and immediately place the cookies on porcelain cups. The cookies will curve and form flower shape as they cool down.

8

Keep it in an airtight container.

Notes

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

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