Nestum is like childhood. I mix it into hot milo when I’m hungry in the middle of the night. When cooked in lots of butter with curry leaves (e.g. cereal prawns), the crispy Nestum is what we fight for. So when I saw these Nestum cereal cookies, I thought they will make a good addition to my other Chinese New Year goodies.
Making these cookies is simple enough – no mixer required! Just need to whisk butter and sugar together; stir in the dry ingredients; roll into balls; coat with more Nestum and bake away. I added in some black sesame seeds and chia seeds for some nuttiness.
Using Ice Cream Scoop to Help
When portioning the cereal cookie dough, I first used my small ice cream scoop (4-cm / ~1 tablespoon) to scoop the dough. I get about 20 to 22 grams of dough for each scoop. Next I used a small butter knife to divide the dough into two, then roll into balls. This way each cookies is approximately 10 to 11 grams, and they will bake evenly.
I found the cookies nice – just the right sweetness with a nice nuttiness flavour. But the funny thing is, not all my regular
guinea pigs tasters think so. There was actually a contentious debate for these Nestum cereal cookies:
- My mom said the sugar content in these cookies can be reduced.
- X didn’t like Nestum so these cookies are a no to him.
- Friend Z couldn’t stand the black sesame seeds and chia seeds in these cookies and found it not sweet enough – she can’t even finish an entire cookie because of the seeds. Friend Z told me I should just use the Nestum for cereal prawns or cereal chicken…
- Friend L liked the cookies though found it a little dry.
- Three of friend Z’s colleagues (I don’t know them but they are so nice to try them) tried the cookies – two liked it while one didn’t like the strong vanilla in theses cookies.
What can I say? I guess if you are a Nestum fan – do give these Nestum cereal cookies a try! Then let me know what you think. The black sesame seeds and chia seeds can be omitted if you are not a fan of them.
|1) Toast Nestum for 7 to 10 minutes until golden and fragrant. Remove and let cool completely.||2) Whisk flour, cornstarch, salt, baking powder and baking soda in a small bowl together. Set aside.|
|3) In a large mixing bowl, add in the softened butter.||4) Whisk until it is of toothpaste consistency.|
|5) Whisk in the sifted icing sugar until fully incorporated.||6) Whisk in egg and vanilla until fully incorporated.|
|7) Sift in the flour mixture.||8) Use a spatula and mix until a batter is formed. Mix in the toasted Nestum, chia seeds and black sesame.|
|9) I almost forgot the black sesame!||10) Scoop and roll 10-gram of batter into balls.|
|11) Scoop and roll approx. 10 to 12 grams of batter into balls.||12) Place a cookie ball into the Nestum and toss to coat, pressing gently to form a slightly flattened disc.|
|13) Spacing each cookie approx. 2.5-cm (1-inch) apart from one another and bake for 20 to 22 minutes.|
Nestum Cereal Cookies
- 10 grams Nestum cereal
- Preheat oven to 170C (conventional) / 160C (convectional). Line 2 baking sheets with parchment paper / Silpat.
- Place 40 grams of Nestum cereal on a baking sheet. Bake for 7 to 10 minutes until lightly golden and fragrant. Remove and let cool completely.
- Whisk flour, cornstarch, salt, baking powder and baking soda in a small bowl together. Set aside.
- In a large mixing bowl, add in the softened butter. Whisk until it is of toothpaste consistency. Whisk in the sifted icing sugar until fully incorporated. Whisk in egg and vanilla until fully incorporated.
- Sift in the flour mixture. Use a spatula and mix until a batter is formed. Mix in the toasted Nestum, chia seeds and black sesame.
- Scoop and roll approx 10 to 12 grams of batter into balls.
Coating and Baking
- Sift the 10 grams of Nestum to remove the fine bits. Transfer into a small bowl. Place a cookie ball into the Nestum and toss to coat, pressing gently to form a slightly flattened disc. Transfer the cookie onto the baking sheet.
- Repeat, spacing each cookie approx. 2.5-cm (1-inch) apart from one another.
- Bake for 20 to 22 minutes until the cookies are golden-brown in colour. Place baking sheet on a wire rack and let the cookies cool completely before storing them in air-tight containers.
- If you don’t have chia seeds, you can substitute it with white or black sesame seeds or simply omit them altogether.
- Recipe adapted from Minty’s Kitchen