Milk Tapioca cookies (Kue Bangket)

Ingredients :

- 250 g Tapioca flour

- 60 g Butter

- 40 g confectioner sugar

- 30 g grated pamersan cheese

- 40 ml sweetened codensed milk

How to make (steps) :

1.    Preheat the oven to 140C. for 25 minutes.

2.    In a wok place tapioca flour with pandan leaves, Toast over medium fire,

3.    cook and stir until the leaves appear to be crisp or until you feel the flour turn up so light

4.    Leave the flour aside to cool.

5.    Once the flour has cooled down, add-in all ingredients,

6.    mixed everything using your hand until well combine.

7.    Spoon and packed the mixture into the mold. use jelly mold or you can use your speculaas mold if you have.

Example :

8.    Press the mixture using your thumbs, make sure it holds together

9.    Release the cookies from the mold and place it on the lined baking tray. have very gently work and patience on this step.

10.    make the cookie back to crumbs

11.    Bake the cookies for 10-12 minutes

12.    When the cookies are cooked and removed from oven,

13.    let them stay in the baking tray undisturbed until it cooled

14.    as they are so fragile and very delicate.

15.    Bake the rest until all done.

16.    Once they are cooled, transfer these delicate cookies in the jar (do not over arranging)

Source : Jashomine.blogspot.com