Tom Yam Kung Cookies
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38pty4WUa7OfUx8lioPL-Ou1haEaZIHv3ANXMJdSode50pm_FmBX6kfWjKxPfGLQtbGEL8_QkHuIHLByJb3XuJtMqRcF2UT8W-SVOJmNhl92v59Cfb9EjSFd6ROJPFpekn-yJjOSyr3Gz/s400/IMG_0804.jpg)
Ingredients :
(A)
125gm butter
110gm brown sugar
pinch of salt
2 tbsp tom yam paste
10 lime leaves, shredded finely
1 tspn garlic powder
(B)
2 eggs, beaten
2 tbsp milk/coconut milk
(C)
200gm oats
380gm all purpose flour
2 tbsp coconut milk powder (omit this if using coconut milk)
1 tspn baking powder
1/2 tpsn baking soda
1-1/2 tbsp corn flour
Method :
- combine all ingredients (C) and mix well, set aside.
- cream ingredients (A) untill fluffy.
- add ingredients (B) into (A) and mix untill well combined.
- then stir in ingredients (C) to form a dough, leave dough aside for 1 hour if you want soft oat texture. (leave the oats to absorb moisture)
- roll 1/2 tbsp dough into a ball and place to baking.
- press dough with a fork untill get the shape you wanted.
- finally, bake at 180'c for 15-20 mins.
- leave to cool before storage.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-dbl2MY1p0O1FdcpNNtRbfsiE-MUfgq5gGGX5gc4W9-GwRCGBLtYiuc11Nk79LR6aUu5juzMGszKMYJ70ou2b5jsH8Gh7pUR0dJ4-NVGGWojcxd9GZmMpRxxXlkVOA8z-Ch4k-1takDv/s400/IMG_0776.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5W_fPXo3PUFUuTVbEk3FNA4OwwKs9OPfMFjb8GiJsVBsrkyJOr3VDP94wXbvyh9vt9d7ZLIuTIhNlRZ-SQaHARES7QuVCNrOGZE4EOpXbkt8q3QXtkjYiM-jDpFoDbYGnhAaJrCPcjcTO/s400/IMG_0805.jpg)