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Eggless Butter Cookies\n\nThese cookies are buttery, airy and they will melt in your mouth!\n\nIngredients:\n200g SCS unsalted butter\n50g caster sugar\n1 tsp vanilla extract\n75g plain flour\n75g bread flour\n50g corn flour\n\nInstructions:\n1. Cream butter, caster sugar and vanilla extract until light and pale white.\n2. Sift in flour ingredients and fold well with a rubber spatula.\n3. Put the batter into piping bag and pipe onto lined paper tray with desired design.\n4. Bake in preheated oven 180\u00b0C for about 12-15 minutes or until golden brown.\n5. Leave cookies to cool before storing them into an air-tight container.\n\nSource: https:\/\/www.anncoojournal.com\/recipe\/eggless-butter-cookies\/","message":"Eggless Butter Cookies\n\nThese cookies are buttery, airy and they will melt in your mouth!\n\nIngredients:\n200g SCS unsalted butter\n50g caster sugar\n1 tsp vanilla extract\n75g plain flour\n75g bread flour\n50g corn flour\n\nInstructions:\n1. Cream butter, caster sugar and vanilla extract until light and pale white.\n2. Sift in flour ingredients and fold well with a rubber spatula.\n3. Put the batter into piping bag and pipe onto lined paper tray with desired design.\n4. Bake in preheated oven 180\u00b0C for about 12-15 minutes or until golden brown.\n5. Leave cookies to cool before storing them into an air-tight container.\n\nSource: https:\/\/www.anncoojournal.com\/recipe\/eggless-butter-cookies\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1532134910255517&id=364340573701629","likes":"334","comments":"23","shares":"143","clicks":"n\/a","interactionRate":"0.5259 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-01 19:43:09 <\/b>
Nutella Cookies\n\nBake these delicious cookies for Raya and delight your loved ones! \n\nIngredients:\n250g SCS butter\n1 egg \n220g refined sugar \n1 teaspoon vanilla essence\n380 gm wheat flour \n1 teaspoon bicarbonate soda \n1\/2 teaspoon Baking powder \n50g almond powder or hazelnut powder\n\nInstructions:\n1. Preheat oven to 170\u00b0C \n2. Cream the sugar and butter. \n3. Put the vanilla essence and egg and beat until pale in color. \n4. Sift the flour, bicarbonate soda and baking soda separately and then add in the mixture. \n5. Add the almond powder or hazelnut powder. \n6. Flatten and knead until the dough does not stick to the hand.\n7. Round the dough as big as marbles. The weight of 1 dough should be around 10g. \n8. Arrange in a baking tray.\n9. Bake the cookies for 10 minutes then take them out and make holes and put them back in the oven for another 5 minutes. If you make holes before you bake the cookies, the dough will crack.\n10. Place the cookies on a wire rack and then pipe them with nutella a","message":"Nutella Cookies\n\nBake these delicious cookies for Raya and delight your loved ones! \n\nIngredients:\n250g SCS butter\n1 egg \n220g refined sugar \n1 teaspoon vanilla essence\n380 gm wheat flour \n1 teaspoon bicarbonate soda \n1\/2 teaspoon Baking powder \n50g almond powder or hazelnut powder\n\nInstructions:\n1. Preheat oven to 170\u00b0C \n2. Cream the sugar and butter. \n3. Put the vanilla essence and egg and beat until pale in color. \n4. Sift the flour, bicarbonate soda and baking soda separately and then add in the mixture. \n5. Add the almond powder or hazelnut powder. \n6. Flatten and knead until the dough does not stick to the hand.\n7. Round the dough as big as marbles. The weight of 1 dough should be around 10g. \n8. Arrange in a baking tray.\n9. Bake the cookies for 10 minutes then take them out and make holes and put them back in the oven for another 5 minutes. If you make holes before you bake the cookies, the dough will crack.\n10. Place the cookies on a wire rack and then pipe them with nutella a","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1521715981297410&id=364340573701629","likes":"320","comments":"13","shares":"153","clicks":"n\/a","interactionRate":"0.5081 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-31 20:28:18 <\/b>
These soft oatmeal cookies are fragrant, crispy and filled with dried fruits and walnuts.\n\nIngredients:\n120g SCS Butter\n150g plain flour\n\u00bd tsp baking powder\n\u215b tsp salt\n50g rolled oats\n70g brown sugar\n1 tbsp honey\n1 egg, lightly beaten\n\u00bd tsp vanilla extract\n75g dried fruits (dried apricot, dried cranberry, \nraisin), cut to pieces\n35g walnuts, chopped finely\n\nInstructions:\n1. Sift flour, baking powder and salt together. Add oatmeal and mix well.\n2. Whisk butter and brown sugar with an electric mixer until creamy. Slowly add beaten egg into it and blend well. Add in honey and vanilla extract, mix well.\n3. Dump in all the dry ingredients, chopped \nwalnuts and dried fruits. Mix well.\n4. Scoop out about \u00bd tbsp of the dough and drop it on the baking tray (lined with parchment paper).\n5. Sprinkle some roll oats on it and bake at preheated oven 180\u00b0C for about 15 minutes or golden brown.\n\nSource: https:\/\/www.anncoojournal.com\/oatmeal-cookies\/","message":"These soft oatmeal cookies are fragrant, crispy and filled with dried fruits and walnuts.\n\nIngredients:\n120g SCS Butter\n150g plain flour\n\u00bd tsp baking powder\n\u215b tsp salt\n50g rolled oats\n70g brown sugar\n1 tbsp honey\n1 egg, lightly beaten\n\u00bd tsp vanilla extract\n75g dried fruits (dried apricot, dried cranberry, \nraisin), cut to pieces\n35g walnuts, chopped finely\n\nInstructions:\n1. Sift flour, baking powder and salt together. Add oatmeal and mix well.\n2. Whisk butter and brown sugar with an electric mixer until creamy. Slowly add beaten egg into it and blend well. Add in honey and vanilla extract, mix well.\n3. Dump in all the dry ingredients, chopped \nwalnuts and dried fruits. Mix well.\n4. Scoop out about \u00bd tbsp of the dough and drop it on the baking tray (lined with parchment paper).\n5. Sprinkle some roll oats on it and bake at preheated oven 180\u00b0C for about 15 minutes or golden brown.\n\nSource: https:\/\/www.anncoojournal.com\/oatmeal-cookies\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1546663628802645&id=364340573701629","likes":"295","comments":"9","shares":"134","clicks":"n\/a","interactionRate":"0.4535 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-23 14:49:00 <\/b>
Salted Egg Yolk Cookies\n\nThese cookies are melt-in-your-mouth and very addictive. Savoury taste, crumbly texture together with a slight hint of salted egg aroma.\n\nIngredients:\n85g SCS butter softened at room temperature\n40g caster sugar\n2 cooked salted egg yolks mashed finely (about 25g)\n125g plain flour\n10g corn flour\n1\/8 tsp baking powder\n1 egg yolk lightly beaten to glaze\nBlack sesame seeds to sprinkle\n\nInstructions:\n1. With an electric mixer, beat butter, sugar and a pinch of salt until light and fluffy.\n2. Sift flour, corn flour, baking powder into the butter mixture and fold well with a rubber spatula.\n3. Stir in the mashed salted egg yolks and use hand to knead to form to a soft dough (do not over knead). Wrap dough in cling wrap and allow it to rest in fridge for at least 30 minutes.\n4. Line baking trays with baking paper and preheat oven to 170\u00b0C .\n5. Roll dough with some dusted flour into 3mm thickness between 2 plastic sheets and return it to the fridge for 5-10 minutes to h","message":"Salted Egg Yolk Cookies\n\nThese cookies are melt-in-your-mouth and very addictive. Savoury taste, crumbly texture together with a slight hint of salted egg aroma.\n\nIngredients:\n85g SCS butter softened at room temperature\n40g caster sugar\n2 cooked salted egg yolks mashed finely (about 25g)\n125g plain flour\n10g corn flour\n1\/8 tsp baking powder\n1 egg yolk lightly beaten to glaze\nBlack sesame seeds to sprinkle\n\nInstructions:\n1. With an electric mixer, beat butter, sugar and a pinch of salt until light and fluffy.\n2. Sift flour, corn flour, baking powder into the butter mixture and fold well with a rubber spatula.\n3. Stir in the mashed salted egg yolks and use hand to knead to form to a soft dough (do not over knead). Wrap dough in cling wrap and allow it to rest in fridge for at least 30 minutes.\n4. Line baking trays with baking paper and preheat oven to 170\u00b0C .\n5. Roll dough with some dusted flour into 3mm thickness between 2 plastic sheets and return it to the fridge for 5-10 minutes to h","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1539103109558697&id=364340573701629","likes":"282","comments":"6","shares":"103","clicks":"n\/a","interactionRate":"0.4097 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-09 13:10:00 <\/b>
Chocolate Semperit Cookies\n\nThese crunchy chocolate cookies will be the perfect addition to your list of Raya goodies!\n\nIngredients:\n300g SCS butter\n350g low protein flour\n50g chocolate powder \n2 egg yolks \n200g refined sugar \n1 tsp vanilla \nChocolate chips for decoration \n\nInstructions:\n1. Beat the butter and powdered sugar until smooth. \n2. Add egg yolks one by one, shake again until evenly mixed. \n3. Add the sifted flour, chocolate powder and vanilla, mix well. \n4. Put the mixture into a plastic triangle, pipe cookies using a star syringe. \n5. Give chocolate chips decorations in the middle. \n6. Bake at 140\u00b0C for approximately 30 minutes or until cooked and crispy.\n\nSource: http:\/\/www.momylicious.com\/2014\/07\/semprit-cokelat.html","message":"Chocolate Semperit Cookies\n\nThese crunchy chocolate cookies will be the perfect addition to your list of Raya goodies!\n\nIngredients:\n300g SCS butter\n350g low protein flour\n50g chocolate powder \n2 egg yolks \n200g refined sugar \n1 tsp vanilla \nChocolate chips for decoration \n\nInstructions:\n1. Beat the butter and powdered sugar until smooth. \n2. Add egg yolks one by one, shake again until evenly mixed. \n3. Add the sifted flour, chocolate powder and vanilla, mix well. \n4. Put the mixture into a plastic triangle, pipe cookies using a star syringe. \n5. Give chocolate chips decorations in the middle. \n6. 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These soft oatmeal cookies are fragrant, crispy and filled with dried fruits and walnuts.\n\nIngredients:\n120g SCS Butter\n150g plain flour\n\u00bd tsp baking powder\n\u215b tsp salt\n50g rolled oats\n70g brown sugar\n1 tbsp honey\n1 egg, lightly beaten\n\u00bd tsp vanilla extract\n75g dried fruits (dried apricot, dried cranberry, \nraisin), cut to pieces\n35g walnuts, chopped finely\n\nInstructions:\n1. Sift flour, baking powder and salt together. Add oatmeal and mix well.\n2. Whisk butter and brown sugar with an electric mixer until creamy. Slowly add beaten egg into it and blend well. Add in honey and vanilla extract, mix well.\n3. Dump in all the dry ingredients, chopped \nwalnuts and dried fruits. Mix well.\n4. Scoop out about \u00bd tbsp of the dough and drop it on the baking tray (lined with parchment paper).\n5. Sprinkle some roll oats on it and bake at preheated oven 180\u00b0C for about 15 minutes or golden brown.\n\nSource: https:\/\/www.anncoojournal.com\/oatmeal-cookies\/","message":"These soft oatmeal cookies are fragrant, crispy and filled with dried fruits and walnuts.\n\nIngredients:\n120g SCS Butter\n150g plain flour\n\u00bd tsp baking powder\n\u215b tsp salt\n50g rolled oats\n70g brown sugar\n1 tbsp honey\n1 egg, lightly beaten\n\u00bd tsp vanilla extract\n75g dried fruits (dried apricot, dried cranberry, \nraisin), cut to pieces\n35g walnuts, chopped finely\n\nInstructions:\n1. Sift flour, baking powder and salt together. Add oatmeal and mix well.\n2. Whisk butter and brown sugar with an electric mixer until creamy. Slowly add beaten egg into it and blend well. Add in honey and vanilla extract, mix well.\n3. Dump in all the dry ingredients, chopped \nwalnuts and dried fruits. Mix well.\n4. Scoop out about \u00bd tbsp of the dough and drop it on the baking tray (lined with parchment paper).\n5. Sprinkle some roll oats on it and bake at preheated oven 180\u00b0C for about 15 minutes or golden brown.\n\nSource: https:\/\/www.anncoojournal.com\/oatmeal-cookies\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1546663628802645&id=364340573701629","totalInteractions":"444","reactions":"301","comments":"9","shares":"134","interactionRate":"0.4535 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-30 06:07:35 <\/b>
What nation produces and consumes more butter\nthan any other?\n\nA) India\nB) Ireland\nC) England","message":"What nation produces and consumes more butter\nthan any other?\n\nA) India\nB) Ireland\nC) England","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1545356128933395&id=364340573701629","totalInteractions":"44","reactions":"19","comments":"24","shares":"1","interactionRate":"0.0450 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-30 05:36:19 <\/b>
Nothing like good old peanut cookies! Bake these timeless classic cookies with SCS Butter and relish the taste all over again! #throwback","message":"Nothing like good old peanut cookies! Bake these timeless classic cookies with SCS Butter and relish the taste all over again! #throwback","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1545340372268304&id=364340573701629","totalInteractions":"81","reactions":"48","comments":"0","shares":"33","interactionRate":"0.0828 %","type":"Video","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-29 20:05:40 <\/b>
SCS Extra Virgin Olive Oil Spreadable Butter is packed with flavor and health and tastes great with roti! Enjoy this dish during Sahur tomorrow! #butterlicious","message":"SCS Extra Virgin Olive Oil Spreadable Butter is packed with flavor and health and tastes great with roti! Enjoy this dish during Sahur tomorrow! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1544951645640510&id=364340573701629","totalInteractions":"25","reactions":"21","comments":"0","shares":"4","interactionRate":"0.0256 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-25 13:12:04 <\/b>
To keep your mixing bowl from wobbling all over the counter while you whisk your batter, roll a damp kitchen towel into a long tube shape and curl it into a tight circle to form a nest for the bowl to sit snugly. #SCStip","message":"To keep your mixing bowl from wobbling all over the counter while you whisk your batter, roll a damp kitchen towel into a long tube shape and curl it into a tight circle to form a nest for the bowl to sit snugly. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1541225536013121&id=364340573701629","totalInteractions":"9","reactions":"6","comments":"0","shares":"3","interactionRate":"0.0092 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-25 12:17:00 <\/b>
To keep your mixing bowl from wobbling all over the counter while you whisk your batter, roll a damp kitchen towel into a long tube shape and curl it into a tight circle to form a nest for the bowl to sit snugly. #SCStip","message":"To keep your mixing bowl from wobbling all over the counter while you whisk your batter, roll a damp kitchen towel into a long tube shape and curl it into a tight circle to form a nest for the bowl to sit snugly. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1539104719558536&id=364340573701629","totalInteractions":"149","reactions":"144","comments":"0","shares":"5","interactionRate":"0.1525 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-23 14:49:00 <\/b>
Salted Egg Yolk Cookies\n\nThese cookies are melt-in-your-mouth and very addictive. Savoury taste, crumbly texture together with a slight hint of salted egg aroma.\n\nIngredients:\n85g SCS butter softened at room temperature\n40g caster sugar\n2 cooked salted egg yolks mashed finely (about 25g)\n125g plain flour\n10g corn flour\n1\/8 tsp baking powder\n1 egg yolk lightly beaten to glaze\nBlack sesame seeds to sprinkle\n\nInstructions:\n1. With an electric mixer, beat butter, sugar and a pinch of salt until light and fluffy.\n2. Sift flour, corn flour, baking powder into the butter mixture and fold well with a rubber spatula.\n3. Stir in the mashed salted egg yolks and use hand to knead to form to a soft dough (do not over knead). Wrap dough in cling wrap and allow it to rest in fridge for at least 30 minutes.\n4. Line baking trays with baking paper and preheat oven to 170\u00b0C .\n5. Roll dough with some dusted flour into 3mm thickness between 2 plastic sheets and return it to the fridge for 5-10 minutes to h","message":"Salted Egg Yolk Cookies\n\nThese cookies are melt-in-your-mouth and very addictive. Savoury taste, crumbly texture together with a slight hint of salted egg aroma.\n\nIngredients:\n85g SCS butter softened at room temperature\n40g caster sugar\n2 cooked salted egg yolks mashed finely (about 25g)\n125g plain flour\n10g corn flour\n1\/8 tsp baking powder\n1 egg yolk lightly beaten to glaze\nBlack sesame seeds to sprinkle\n\nInstructions:\n1. With an electric mixer, beat butter, sugar and a pinch of salt until light and fluffy.\n2. Sift flour, corn flour, baking powder into the butter mixture and fold well with a rubber spatula.\n3. Stir in the mashed salted egg yolks and use hand to knead to form to a soft dough (do not over knead). Wrap dough in cling wrap and allow it to rest in fridge for at least 30 minutes.\n4. Line baking trays with baking paper and preheat oven to 170\u00b0C .\n5. Roll dough with some dusted flour into 3mm thickness between 2 plastic sheets and return it to the fridge for 5-10 minutes to h","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1539103109558697&id=364340573701629","totalInteractions":"400","reactions":"291","comments":"6","shares":"103","interactionRate":"0.4097 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-22 18:57:56 <\/b>
Cappuccino Semperit Cookies\n\nRelive the classic taste this Ramadan with these delicious cookies made with love with your very own SCS Butter! #throwback","message":"Cappuccino Semperit Cookies\n\nRelive the classic taste this Ramadan with these delicious cookies made with love with your very own SCS Butter! #throwback","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1539080746227600&id=364340573701629","totalInteractions":"73","reactions":"44","comments":"2","shares":"27","interactionRate":"0.0748 %","type":"Video","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-21 17:26:56 <\/b>
Cream cheese, spinach and toasted bread make for that perfect snack to curb your hunger pangs at odd hours! #cheesilicious","message":"Cream cheese, spinach and toasted bread make for that perfect snack to curb your hunger pangs at odd hours! #cheesilicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1538105862991755&id=364340573701629","totalInteractions":"163","reactions":"154","comments":"4","shares":"5","interactionRate":"0.1671 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-19 15:33:00 <\/b>
Let\u2019s find out how much you know about butter! Once butter is softened and herbs and spices are added to it, what is it called?\n\nA) Spiced butter\nB) Fermented butter\nC) Composed or composite butter\n\nTell us your answer in the comments section below.","message":"Let\u2019s find out how much you know about butter! Once butter is softened and herbs and spices are added to it, what is it called?\n\nA) Spiced butter\nB) Fermented butter\nC) Composed or composite butter\n\nTell us your answer in the comments section below.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1535592843243057&id=364340573701629","totalInteractions":"104","reactions":"44","comments":"54","shares":"6","interactionRate":"0.1067 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-18 18:40:46 <\/b>
If your recipe calls for a light salting on top of your cookies before placing them in the oven, you should try sprinkling salt on the bottom of the cookies.\n.\nThis helps keep the flakes of salt from bouncing off the dough, and they also hit your tongue first, leading you from savory into sweet. #SCStip","message":"If your recipe calls for a light salting on top of your cookies before placing them in the oven, you should try sprinkling salt on the bottom of the cookies.\n.\nThis helps keep the flakes of salt from bouncing off the dough, and they also hit your tongue first, leading you from savory into sweet. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1535587076576967&id=364340573701629","totalInteractions":"203","reactions":"183","comments":"4","shares":"16","interactionRate":"0.2083 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-15 12:09:00 <\/b>
Eggless Butter Cookies\n\nThese cookies are buttery, airy and they will melt in your mouth!\n\nIngredients:\n200g SCS unsalted butter\n50g caster sugar\n1 tsp vanilla extract\n75g plain flour\n75g bread flour\n50g corn flour\n\nInstructions:\n1. Cream butter, caster sugar and vanilla extract until light and pale white.\n2. Sift in flour ingredients and fold well with a rubber spatula.\n3. Put the batter into piping bag and pipe onto lined paper tray with desired design.\n4. Bake in preheated oven 180\u00b0C for about 12-15 minutes or until golden brown.\n5. Leave cookies to cool before storing them into an air-tight container.\n\nSource: https:\/\/www.anncoojournal.com\/recipe\/eggless-butter-cookies\/","message":"Eggless Butter Cookies\n\nThese cookies are buttery, airy and they will melt in your mouth!\n\nIngredients:\n200g SCS unsalted butter\n50g caster sugar\n1 tsp vanilla extract\n75g plain flour\n75g bread flour\n50g corn flour\n\nInstructions:\n1. Cream butter, caster sugar and vanilla extract until light and pale white.\n2. Sift in flour ingredients and fold well with a rubber spatula.\n3. Put the batter into piping bag and pipe onto lined paper tray with desired design.\n4. Bake in preheated oven 180\u00b0C for about 12-15 minutes or until golden brown.\n5. Leave cookies to cool before storing them into an air-tight container.\n\nSource: https:\/\/www.anncoojournal.com\/recipe\/eggless-butter-cookies\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1532134910255517&id=364340573701629","totalInteractions":"512","reactions":"346","comments":"23","shares":"143","interactionRate":"0.5259 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-13 13:37:00 <\/b>
This delicious chicken curry with SCS Portion butter will be perfect during iftar! #butterlicious","message":"This delicious chicken curry with SCS Portion butter will be perfect during iftar! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1530420100426998&id=364340573701629","totalInteractions":"165","reactions":"159","comments":"3","shares":"3","interactionRate":"0.1696 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-11 09:54:46 <\/b>
Did you know? At the beginning, butter making was a rudimentary process. People would fill an animal skin sack with goat\u2019s milk, since at this time, cows had not yet been domesticated in most of the world. \n\nThey would attach the sack to a wooden tripod with rope and rock it back and forth until it eventually formed butter. Nomadic peoples would simply hang the sack off the side of a pack animal and butter would form just through the process of walking.","message":"Did you know? At the beginning, butter making was a rudimentary process. People would fill an animal skin sack with goat\u2019s milk, since at this time, cows had not yet been domesticated in most of the world. \n\nThey would attach the sack to a wooden tripod with rope and rock it back and forth until it eventually formed butter. Nomadic peoples would simply hang the sack off the side of a pack animal and butter would form just through the process of walking.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1529322547203420&id=364340573701629","totalInteractions":"119","reactions":"114","comments":"1","shares":"4","interactionRate":"0.1224 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-09 13:10:00 <\/b>
Chocolate Semperit Cookies\n\nThese crunchy chocolate cookies will be the perfect addition to your list of Raya goodies!\n\nIngredients:\n300g SCS butter\n350g low protein flour\n50g chocolate powder \n2 egg yolks \n200g refined sugar \n1 tsp vanilla \nChocolate chips for decoration \n\nInstructions:\n1. Beat the butter and powdered sugar until smooth. \n2. Add egg yolks one by one, shake again until evenly mixed. \n3. Add the sifted flour, chocolate powder and vanilla, mix well. \n4. Put the mixture into a plastic triangle, pipe cookies using a star syringe. \n5. Give chocolate chips decorations in the middle. \n6. Bake at 140\u00b0C for approximately 30 minutes or until cooked and crispy.\n\nSource: http:\/\/www.momylicious.com\/2014\/07\/semprit-cokelat.html","message":"Chocolate Semperit Cookies\n\nThese crunchy chocolate cookies will be the perfect addition to your list of Raya goodies!\n\nIngredients:\n300g SCS butter\n350g low protein flour\n50g chocolate powder \n2 egg yolks \n200g refined sugar \n1 tsp vanilla \nChocolate chips for decoration \n\nInstructions:\n1. Beat the butter and powdered sugar until smooth. \n2. Add egg yolks one by one, shake again until evenly mixed. \n3. Add the sifted flour, chocolate powder and vanilla, mix well. \n4. Put the mixture into a plastic triangle, pipe cookies using a star syringe. \n5. Give chocolate chips decorations in the middle. \n6. Bake at 140\u00b0C for approximately 30 minutes or until cooked and crispy.\n\nSource: http:\/\/www.momylicious.com\/2014\/07\/semprit-cokelat.html","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1527556217380053&id=364340573701629","totalInteractions":"209","reactions":"116","comments":"5","shares":"88","interactionRate":"0.2152 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-07 18:12:47 <\/b>
Semperit Hazelnut and Chocolate Cookies\n\nThe delicious combo of hazelnut and chocolate come together in these cookies to give you a truly classic taste! Bake them this Ramadan with SCS Butter and enjoy with your loved ones! #throwback","message":"Semperit Hazelnut and Chocolate Cookies\n\nThe delicious combo of hazelnut and chocolate come together in these cookies to give you a truly classic taste! Bake them this Ramadan with SCS Butter and enjoy with your loved ones! #throwback","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1526457137489961&id=364340573701629","totalInteractions":"77","reactions":"34","comments":"9","shares":"34","interactionRate":"0.0793 %","type":"Video","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-07 11:31:01 <\/b>
Did you know? Butter was used as food by ancient tribes of Asiatic India, as well as for burning in primitive lamps and smeared on skin to protect from the cold.","message":"Did you know? Butter was used as food by ancient tribes of Asiatic India, as well as for burning in primitive lamps and smeared on skin to protect from the cold.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1526273264175015&id=364340573701629","totalInteractions":"140","reactions":"139","comments":"0","shares":"1","interactionRate":"0.1442 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-05 17:46:33 <\/b>
Wishing everyone a blessed Ramadan!","message":"Wishing everyone a blessed Ramadan!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1524927487642926&id=364340573701629","totalInteractions":"87","reactions":"85","comments":"0","shares":"2","interactionRate":"0.0897 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-03 12:56:01 <\/b>
For those sticky ingredients that are tough to scoop out of your measuring cups, use olive oil. Coat the measuring instruments lightly with olive oil before scaling honey, maple syrup, corn syrup, or molasses.\n\nThis will allow the stickier ingredients to slide right out. You can also use a paper towel that has been moistened with oil and wipe the measuring spoon or cup. #SCStip","message":"For those sticky ingredients that are tough to scoop out of your measuring cups, use olive oil. Coat the measuring instruments lightly with olive oil before scaling honey, maple syrup, corn syrup, or molasses.\n\nThis will allow the stickier ingredients to slide right out. You can also use a paper towel that has been moistened with oil and wipe the measuring spoon or cup. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1521717471297261&id=364340573701629","totalInteractions":"130","reactions":"123","comments":"0","shares":"7","interactionRate":"0.1341 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":" SCS Dairy MY - 2019-05-01 19:43:09 <\/b>
Nutella Cookies\n\nBake these delicious cookies for Raya and delight your loved ones! \n\nIngredients:\n250g SCS butter\n1 egg \n220g refined sugar \n1 teaspoon vanilla essence\n380 gm wheat flour \n1 teaspoon bicarbonate soda \n1\/2 teaspoon Baking powder \n50g almond powder or hazelnut powder\n\nInstructions:\n1. Preheat oven to 170\u00b0C \n2. Cream the sugar and butter. \n3. Put the vanilla essence and egg and beat until pale in color. \n4. Sift the flour, bicarbonate soda and baking soda separately and then add in the mixture. \n5. Add the almond powder or hazelnut powder. \n6. Flatten and knead until the dough does not stick to the hand.\n7. Round the dough as big as marbles. The weight of 1 dough should be around 10g. \n8. Arrange in a baking tray.\n9. Bake the cookies for 10 minutes then take them out and make holes and put them back in the oven for another 5 minutes. If you make holes before you bake the cookies, the dough will crack.\n10. Place the cookies on a wire rack and then pipe them with nutella a","message":"Nutella Cookies\n\nBake these delicious cookies for Raya and delight your loved ones! \n\nIngredients:\n250g SCS butter\n1 egg \n220g refined sugar \n1 teaspoon vanilla essence\n380 gm wheat flour \n1 teaspoon bicarbonate soda \n1\/2 teaspoon Baking powder \n50g almond powder or hazelnut powder\n\nInstructions:\n1. Preheat oven to 170\u00b0C \n2. Cream the sugar and butter. \n3. Put the vanilla essence and egg and beat until pale in color. \n4. Sift the flour, bicarbonate soda and baking soda separately and then add in the mixture. \n5. Add the almond powder or hazelnut powder. \n6. Flatten and knead until the dough does not stick to the hand.\n7. Round the dough as big as marbles. The weight of 1 dough should be around 10g. \n8. Arrange in a baking tray.\n9. Bake the cookies for 10 minutes then take them out and make holes and put them back in the oven for another 5 minutes. If you make holes before you bake the cookies, the dough will crack.\n10. Place the cookies on a wire rack and then pipe them with nutella a","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1521715981297410&id=364340573701629","totalInteractions":"492","reactions":"326","comments":"13","shares":"153","interactionRate":"0.5081 %","type":"Photo","isPotentiallyPaid":"Highly Likely"}]}]