Friday, May 1, 2009

Mak Ngah's Ovaltine Biscuit

Dear Followers,

In the previous blog (Rock Cake), I mentioned about "raya cookies" and what I thought the origin of my interest in baking. This is one of the favourite "raya cookies". The recipe actually originated from my aunt's family (Mak Teh) but somehow or rather now all my relativesalways  associate this biscuit with my family. Everybody who visited our house during Eidul fitr will ask "Where's Mak Ngah's Ovaltine biscuit?". It's a MUST have cookie! 

Last year I think, my family almost broke the tradition. There was nobody to bake the biscuit for "raya". Noni (one of my younger sisters) the best person who can make this biscuit did not come home early that year. So NO Ovaltine biscuit! I thought this cannot be happening. So when she arrived home, I got her to make several batches of dough for the biscuit. The tedious part about making this biscuit is the rolling, cutting into shapes and baking. Imagine having to bake 8 batches of biscuit dough a day before and first day of "raya"! It was a labour of love in the name of tradition. Tradition is something which makes us unique. Fond memories follow this tradition. By writing this recipe in this blog I hope to make the memories everlasting. Memories of my family. Memories for the future.

Advance warning: The cup measure used in this recipe is non-standard. Traditionally, the cup used in this recipe is a teacup, not any teacup but a particular teacup. I will try get a photo of this teacup. Otherwise, the dough will either be too sticky or too hard. Actually, I have never experimented on a standard measurement cup before. Yeah I will carry out the experiment!
One other thing, some people may find this biscuit too hard but that's the way it's supposed to be. So don't roll 'em too thick.

1 cup Ovaltine (don't use Milo, it won't come out the same)
1/3 cup caster sugar
1/2 cup wheat flour
1 cup corn flour
1 cup tapioca flour (cassava root) 
1/2 cup margerine
1/2 cup condensed milk

Beat margerine & sugar.
Sift all flour & Ovaltine. Mix well.
Add into sugar mixture. Knead well.
Add condensed milk a little bit at a time depending on the stickiness of the dough.
Roll, cut and bake at 190 C for 10-12 minutes or till underside is golden brown.

Have a try. I like to bake some of the cookies a little bit chewy. It tastes almost the same as Famous Amos' chewy cookies. 

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