This is a really yummy savory cookies. My family and friends just love it so much.
1 portion of the recipe can make about 1 tin of plastic container measuring 14.5cm height and 11.5cm diameter with extra few pieces.When I shopped for the ingredients in the bakery shop, and noticed that the smallest packet of cheese powder is 500gms whereas the the amount needed for the cookies is only 20gm. I don't have to make so many containers. I had some left over shredded cheese in the fridge which I can make use of that. Emmm....... The moral of the story is we don't have to follow the recipe 100%, we can do our own adjustment to suit us ; we can always substitute with other ingredients which are available in our own kitchen. I always reduce quite a lot on the amount of sugar in all recipes, this is why I prefer home-made rather to buy outside which are too sweet for my family.
This is one of the 3Rs - we should practice everyday - REDUCE, REUSE AND RECYCLE!
Sour cream potatoes chips, walnuts, butter and shredded cheese. This butter weigh 227 gms only
Sour Cream & Onion Potato Chips and chopped walnuts
80g caster sugar (I used less than 60 gms)
150g Sour cream & onion potato chips, crushed
50g walnuts, chopped (or any other nuts of your choice)
20g Parmesan cheese powder
250gm plain flour, shifted with
1tsp baking powder
- Cream butter and sugar till light and fluffy.
- Stir in crushed potato chips, chopped walnuts and Parmesan cheese.
- Fold in shifted flour and mix into a dough.
- Scoop 1 tsp mixture and drop onto a lined baking tray.
- Bake in a preheated over at 180 degree C for 15 minutes or until golden brown. remove and leave to cool before storing.
Recipe adapted from Chef Margaret Cheng at Spastic Centre, PJ during one of the Charity cooking demo.
Adjust the temperature on your own oven accordingly as all ovens are different.
This post is also linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by me, Alice from I Love.I Cook.I Bake