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Place flour, icing sugar, egg, vanilla and soft butter in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.\n2. Pipe wreaths onto baking tray lined with parchment paper, using an open star tip. \n3. Bake in a preheated oven at 200\u00b0C for 7-8 minutes.\n4. Leave to cool slightly before removing from the baking tray.\n5. Transfer cookies into airtight container after cookies are at room temperature.\n\nSource: https:\/\/www.anncoojournal.com\/danish-butter-cookies\/","message":"These butter cookies with their buttery and crunchy texture will always remain a classic!\n\nDanish Butter Cookies\n\nIngredients:\n200g SCS salted butter (softened)\n1 egg (60g) lightly beaten\n320g plain flour\n130g icing sugar \n2 tsp vanilla extract\n\nInstructions\n1. Place flour, icing sugar, egg, vanilla and soft butter in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.\n2. Pipe wreaths onto baking tray lined with parchment paper, using an open star tip. \n3. Bake in a preheated oven at 200\u00b0C for 7-8 minutes.\n4. Leave to cool slightly before removing from the baking tray.\n5. Transfer cookies into airtight container after cookies are at room temperature.\n\nSource: https:\/\/www.anncoojournal.com\/danish-butter-cookies\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557526361049705&id=364340573701629","likes":"288","comments":"24","shares":"324","clicks":"n\/a","interactionRate":"0.6580 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-13 12:42:00 <\/b> <br \/> These cornflake chocolate chip cookies are deliciously crunchy and crispy once baked. Kids will love them thanks to the sweetness of the chocolate chips!\n\nCornflake Chocolate Chip Cookies\n\nIngredients: \n125g SCS salted butter\n80g caster sugar\n1 small egg (about 50g), lightly beaten\n2 tsp vanilla extract or 1 tsp vanilla powder\n150g plain flour\n1 tsp baking powder\n120g corn flakes (lightly crushed)\n75g chocolate chips\n\nInstructions:\n1. Preheat oven to 180\u00b0C.\n2. Beat butter and sugar until pale and creamy. Gradually add beaten egg and vanilla extract and beat until smooth.\n3. Sift in flour and baking powder and stir until combined. Add the cornflakes and chocolate chips, stir to combine with a rubber spatula.\n4. Shape the cookie dough using a dessert spoon then using a butter knife to push the mixture down onto the baking sheet.\n5. Bake in preheated oven for about 15 minutes or golden brown. Then cool the cookies completely on wire rack before storing into an airtight container.\n\nSource:","message":"These cornflake chocolate chip cookies are deliciously crunchy and crispy once baked. Kids will love them thanks to the sweetness of the chocolate chips!\n\nCornflake Chocolate Chip Cookies\n\nIngredients: \n125g SCS salted butter\n80g caster sugar\n1 small egg (about 50g), lightly beaten\n2 tsp vanilla extract or 1 tsp vanilla powder\n150g plain flour\n1 tsp baking powder\n120g corn flakes (lightly crushed)\n75g chocolate chips\n\nInstructions:\n1. Preheat oven to 180\u00b0C.\n2. Beat butter and sugar until pale and creamy. Gradually add beaten egg and vanilla extract and beat until smooth.\n3. Sift in flour and baking powder and stir until combined. Add the cornflakes and chocolate chips, stir to combine with a rubber spatula.\n4. Shape the cookie dough using a dessert spoon then using a butter knife to push the mixture down onto the baking sheet.\n5. Bake in preheated oven for about 15 minutes or golden brown. Then cool the cookies completely on wire rack before storing into an airtight container.\n\nSource:","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557522171050124&id=364340573701629","likes":"275","comments":"9","shares":"163","clicks":"n\/a","interactionRate":"0.4590 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-25 15:34:00 <\/b> <br \/> These light, crumbly and melt in your mouth cookies with their extra chocolatey flavour will definitely become your favourite!\n\nChocolate Marbled Cookies\n\nIngredients:\n125g SCS butter\n40g icing sugar (sifted)\n125g potato starch or corn starch\n80g plain flour (sifted twice)\n\n125g SCS butter\n40g icing sugar (sifted)\n125g potato starch or corn starch\n20g cocoa powder (sifted twice)\n60g plain flour (sifted twice)\n\nInstructions: \n1. Beat butter and icing sugar till fluffy and lighter in color.\n2. Sift in potato starch and flour, mix to form a soft plain dough and set aside.\n3. Beat butter and icing sugar till fluffy and lighter in color.\n4. Sift in potato starch, cocoa powder and plain flour, mix to form a soft chocolate dough.\n5. Divide plain and chocolate dough into 4 portions.\n6. Roll plain and chocolate dough separately into long strips. Using 1 tsp measuring spoon of plain and chocolate dough, wrap them around each other with your hand and place on a lined baking tray and gently press ","message":"These light, crumbly and melt in your mouth cookies with their extra chocolatey flavour will definitely become your favourite!\n\nChocolate Marbled Cookies\n\nIngredients:\n125g SCS butter\n40g icing sugar (sifted)\n125g potato starch or corn starch\n80g plain flour (sifted twice)\n\n125g SCS butter\n40g icing sugar (sifted)\n125g potato starch or corn starch\n20g cocoa powder (sifted twice)\n60g plain flour (sifted twice)\n\nInstructions: \n1. Beat butter and icing sugar till fluffy and lighter in color.\n2. Sift in potato starch and flour, mix to form a soft plain dough and set aside.\n3. Beat butter and icing sugar till fluffy and lighter in color.\n4. Sift in potato starch, cocoa powder and plain flour, mix to form a soft chocolate dough.\n5. Divide plain and chocolate dough into 4 portions.\n6. Roll plain and chocolate dough separately into long strips. Using 1 tsp measuring spoon of plain and chocolate dough, wrap them around each other with your hand and place on a lined baking tray and gently press ","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557532894382385&id=364340573701629","likes":"226","comments":"20","shares":"203","clicks":"n\/a","interactionRate":"0.4586 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-02 12:36:52 <\/b> <br \/> In conjunction with Raya festivities, we will be sharing delicious cookie recipes in June for you to feel the spirit of celebration throughout this month.\n\nThese biscuits are very fragrant, crunchy and totally irresistible!\n\nRolled Oats Biscuits\n\nIngredients\n100g SCS butter\n100g plain flour\n80g light muscovado or light brown sugar\n\u00bd tsp baking soda\n\u00bd tsp vanilla powder or vanilla extract\n\u215b tsp salt\n50g egg (small size egg, lightly beaten)\n200g rolled oats\n\nInstructions:\n1. Sift flour, baking soda and vanilla powder into a large bowl. Add in rolled oats and mix well, set aside.\n2. Cream butter at medium till light and add light muscovado into it and beat till butter becomes white. Add by beaten egg, mix well.\n3. Pour in the flour and rolled oats mixture, fold well with a rubber spatula to form a soft dough.\n4. Roll dough into small balls, about 15g each and place on a lined baking tray. Lightly press down dough ball with your finger and bake at 180\u00b0C for about 20 minutes till crisp.\n5. ","message":"In conjunction with Raya festivities, we will be sharing delicious cookie recipes in June for you to feel the spirit of celebration throughout this month.\n\nThese biscuits are very fragrant, crunchy and totally irresistible!\n\nRolled Oats Biscuits\n\nIngredients\n100g SCS butter\n100g plain flour\n80g light muscovado or light brown sugar\n\u00bd tsp baking soda\n\u00bd tsp vanilla powder or vanilla extract\n\u215b tsp salt\n50g egg (small size egg, lightly beaten)\n200g rolled oats\n\nInstructions:\n1. Sift flour, baking soda and vanilla powder into a large bowl. Add in rolled oats and mix well, set aside.\n2. Cream butter at medium till light and add light muscovado into it and beat till butter becomes white. Add by beaten egg, mix well.\n3. Pour in the flour and rolled oats mixture, fold well with a rubber spatula to form a soft dough.\n4. Roll dough into small balls, about 15g each and place on a lined baking tray. Lightly press down dough ball with your finger and bake at 180\u00b0C for about 20 minutes till crisp.\n5. ","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1547936895341985&id=364340573701629","likes":"283","comments":"2","shares":"77","clicks":"n\/a","interactionRate":"0.3756 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-21 14:22:01 <\/b> <br \/> These lemony flavour, dainty, elegant cakes in their scallop shell shapes are indeed very refreshing.  \n\nLemon Chia Seed Madeleines\n\nIngredients:\n50g melted SCS butter\n35g cake flour or plain flour\n1\/4 tsp baking powder\n1 large egg\n25g caster sugar\n1\/4 tsp vanilla extract\n1.5 tbsp lemon juice\nlemon zest from 1 lemon\n1 tbsp organic black chia seeds\n\nInstructions:\n1. Sift flour and baking powder together and set aside.\n2. In a bowl, lightly whisk egg with a hand whisk. Add sugar, vanilla extract and lemon juice, blend well mixture and sugar dissolved. Pour in melted butter and stir well.\n3. Add lemon zest and sift the flour mixture the second time directly into the egg mixture. Gently stir mixture till smooth and combined. Cover with cling wrap and place the batter in the refrigerator for 30 minutes (this will help the mixture more thoroughly and produce a soft bouncy texture after baked).\n4. Fold chia seeds into the cold batter, then into the madeleine pan (grease pan with butter and du","message":"These lemony flavour, dainty, elegant cakes in their scallop shell shapes are indeed very refreshing.  \n\nLemon Chia Seed Madeleines\n\nIngredients:\n50g melted SCS butter\n35g cake flour or plain flour\n1\/4 tsp baking powder\n1 large egg\n25g caster sugar\n1\/4 tsp vanilla extract\n1.5 tbsp lemon juice\nlemon zest from 1 lemon\n1 tbsp organic black chia seeds\n\nInstructions:\n1. Sift flour and baking powder together and set aside.\n2. In a bowl, lightly whisk egg with a hand whisk. Add sugar, vanilla extract and lemon juice, blend well mixture and sugar dissolved. Pour in melted butter and stir well.\n3. Add lemon zest and sift the flour mixture the second time directly into the egg mixture. Gently stir mixture till smooth and combined. Cover with cling wrap and place the batter in the refrigerator for 30 minutes (this will help the mixture more thoroughly and produce a soft bouncy texture after baked).\n4. 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06\/30\/2019","interval":"total","notes":""},"metaData":{"columns":[{"id":"createTime","title":"Post","width":0.44,"type":"facebookOwnPost"},{"id":"totalInteractions","title":"Total Interactions","width":0.08,"type":"integer"},{"id":"reactions","title":"Reactions","width":0.08,"type":"integer"},{"id":"comments","title":"Comments","width":0.08,"type":"integer"},{"id":"shares","title":"Shares","width":0.08,"type":"integer"},{"id":"interactionRate","title":"I-Rate","width":0.08,"type":"percent","hideOnDashboard":true},{"id":"type","title":"Type","width":0.08},{"id":"isPotentiallyPaid","title":"Sponsored?","width":0.08,"type":"isSponsoredPost","hideOnDashboard":true}],"serverSide":true,"paginate":true,"sortBy":"createTime","sortDir":"DESC"},"data":[{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-30 16:22:00 <\/b> <br \/> A burger without cheese in it has no right to be called a burger! #cheesilicious","message":"A burger without cheese in it has no right to be called a burger! #cheesilicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557537194381955&id=364340573701629","totalInteractions":"248","reactions":"242","comments":"1","shares":"5","interactionRate":"0.2499 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-29 17:50:21 <\/b> <br \/> Butter was not supposed to be eaten during Lent. However, when in 1515 the southern tower of Rouen\u2019s Notre Dame cathedral was completed, it was called the \u201cButter Tower\u201d because the people who contributed the money for its construction were in return given dispensation to eat butter during the solemn observance.","message":"Butter was not supposed to be eaten during Lent. However, when in 1515 the southern tower of Rouen\u2019s Notre Dame cathedral was completed, it was called the \u201cButter Tower\u201d because the people who contributed the money for its construction were in return given dispensation to eat butter during the solemn observance.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1571401112995563&id=364340573701629","totalInteractions":"35","reactions":"33","comments":"0","shares":"2","interactionRate":"0.0353 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-27 12:12:00 <\/b> <br \/> Do not use the leftover dough. Re-folding the leftover dough means dense biscuits that will cook differently than your first batch. You can use the leftovers for strawberry shortcake, bread crumbs, or savory bread pudding. #SCStip","message":"Do not use the leftover dough. Re-folding the leftover dough means dense biscuits that will cook differently than your first batch. You can use the leftovers for strawberry shortcake, bread crumbs, or savory bread pudding. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557533747715633&id=364340573701629","totalInteractions":"199","reactions":"179","comments":"8","shares":"12","interactionRate":"0.2009 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-25 15:34:00 <\/b> <br \/> These light, crumbly and melt in your mouth cookies with their extra chocolatey flavour will definitely become your favourite!\n\nChocolate Marbled Cookies\n\nIngredients:\n125g SCS butter\n40g icing sugar (sifted)\n125g potato starch or corn starch\n80g plain flour (sifted twice)\n\n125g SCS butter\n40g icing sugar (sifted)\n125g potato starch or corn starch\n20g cocoa powder (sifted twice)\n60g plain flour (sifted twice)\n\nInstructions: \n1. Beat butter and icing sugar till fluffy and lighter in color.\n2. Sift in potato starch and flour, mix to form a soft plain dough and set aside.\n3. Beat butter and icing sugar till fluffy and lighter in color.\n4. Sift in potato starch, cocoa powder and plain flour, mix to form a soft chocolate dough.\n5. Divide plain and chocolate dough into 4 portions.\n6. Roll plain and chocolate dough separately into long strips. Using 1 tsp measuring spoon of plain and chocolate dough, wrap them around each other with your hand and place on a lined baking tray and gently press ","message":"These light, crumbly and melt in your mouth cookies with their extra chocolatey flavour will definitely become your favourite!\n\nChocolate Marbled Cookies\n\nIngredients:\n125g SCS butter\n40g icing sugar (sifted)\n125g potato starch or corn starch\n80g plain flour (sifted twice)\n\n125g SCS butter\n40g icing sugar (sifted)\n125g potato starch or corn starch\n20g cocoa powder (sifted twice)\n60g plain flour (sifted twice)\n\nInstructions: \n1. Beat butter and icing sugar till fluffy and lighter in color.\n2. Sift in potato starch and flour, mix to form a soft plain dough and set aside.\n3. Beat butter and icing sugar till fluffy and lighter in color.\n4. Sift in potato starch, cocoa powder and plain flour, mix to form a soft chocolate dough.\n5. Divide plain and chocolate dough into 4 portions.\n6. Roll plain and chocolate dough separately into long strips. Using 1 tsp measuring spoon of plain and chocolate dough, wrap them around each other with your hand and place on a lined baking tray and gently press ","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557532894382385&id=364340573701629","totalInteractions":"454","reactions":"231","comments":"20","shares":"203","interactionRate":"0.4586 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-23 12:56:00 <\/b> <br \/> That cream cheese topping makes these cookies all the more delectable! #cheesilicious","message":"That cream cheese topping makes these cookies all the more delectable! #cheesilicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557530041049337&id=364340573701629","totalInteractions":"193","reactions":"186","comments":"0","shares":"7","interactionRate":"0.1951 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-21 14:22:01 <\/b> <br \/> These lemony flavour, dainty, elegant cakes in their scallop shell shapes are indeed very refreshing.  \n\nLemon Chia Seed Madeleines\n\nIngredients:\n50g melted SCS butter\n35g cake flour or plain flour\n1\/4 tsp baking powder\n1 large egg\n25g caster sugar\n1\/4 tsp vanilla extract\n1.5 tbsp lemon juice\nlemon zest from 1 lemon\n1 tbsp organic black chia seeds\n\nInstructions:\n1. Sift flour and baking powder together and set aside.\n2. In a bowl, lightly whisk egg with a hand whisk. Add sugar, vanilla extract and lemon juice, blend well mixture and sugar dissolved. Pour in melted butter and stir well.\n3. Add lemon zest and sift the flour mixture the second time directly into the egg mixture. Gently stir mixture till smooth and combined. Cover with cling wrap and place the batter in the refrigerator for 30 minutes (this will help the mixture more thoroughly and produce a soft bouncy texture after baked).\n4. Fold chia seeds into the cold batter, then into the madeleine pan (grease pan with butter and du","message":"These lemony flavour, dainty, elegant cakes in their scallop shell shapes are indeed very refreshing.  \n\nLemon Chia Seed Madeleines\n\nIngredients:\n50g melted SCS butter\n35g cake flour or plain flour\n1\/4 tsp baking powder\n1 large egg\n25g caster sugar\n1\/4 tsp vanilla extract\n1.5 tbsp lemon juice\nlemon zest from 1 lemon\n1 tbsp organic black chia seeds\n\nInstructions:\n1. Sift flour and baking powder together and set aside.\n2. In a bowl, lightly whisk egg with a hand whisk. Add sugar, vanilla extract and lemon juice, blend well mixture and sugar dissolved. Pour in melted butter and stir well.\n3. Add lemon zest and sift the flour mixture the second time directly into the egg mixture. Gently stir mixture till smooth and combined. Cover with cling wrap and place the batter in the refrigerator for 30 minutes (this will help the mixture more thoroughly and produce a soft bouncy texture after baked).\n4. Fold chia seeds into the cold batter, then into the madeleine pan (grease pan with butter and du","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557528727716135&id=364340573701629","totalInteractions":"301","reactions":"222","comments":"3","shares":"76","interactionRate":"0.3045 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-19 17:33:00 <\/b> <br \/> When you mix your butter and dry ingredients together, never use your hands. Use a metal spoon instead. The temperature of your hand will melt the butter, while a spoon will keep ingredients cold. #SCStip","message":"When you mix your butter and dry ingredients together, never use your hands. Use a metal spoon instead. The temperature of your hand will melt the butter, while a spoon will keep ingredients cold. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557527907716217&id=364340573701629","totalInteractions":"203","reactions":"194","comments":"0","shares":"9","interactionRate":"0.2056 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-17 13:55:00 <\/b> <br \/> These butter cookies with their buttery and crunchy texture will always remain a classic!\n\nDanish Butter Cookies\n\nIngredients:\n200g SCS salted butter (softened)\n1 egg (60g) lightly beaten\n320g plain flour\n130g icing sugar \n2 tsp vanilla extract\n\nInstructions\n1. Place flour, icing sugar, egg, vanilla and soft butter in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.\n2. Pipe wreaths onto baking tray lined with parchment paper, using an open star tip. \n3. Bake in a preheated oven at 200\u00b0C for 7-8 minutes.\n4. Leave to cool slightly before removing from the baking tray.\n5. Transfer cookies into airtight container after cookies are at room temperature.\n\nSource: https:\/\/www.anncoojournal.com\/danish-butter-cookies\/","message":"These butter cookies with their buttery and crunchy texture will always remain a classic!\n\nDanish Butter Cookies\n\nIngredients:\n200g SCS salted butter (softened)\n1 egg (60g) lightly beaten\n320g plain flour\n130g icing sugar \n2 tsp vanilla extract\n\nInstructions\n1. Place flour, icing sugar, egg, vanilla and soft butter in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.\n2. Pipe wreaths onto baking tray lined with parchment paper, using an open star tip. \n3. Bake in a preheated oven at 200\u00b0C for 7-8 minutes.\n4. Leave to cool slightly before removing from the baking tray.\n5. Transfer cookies into airtight container after cookies are at room temperature.\n\nSource: https:\/\/www.anncoojournal.com\/danish-butter-cookies\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557526361049705&id=364340573701629","totalInteractions":"649","reactions":"301","comments":"24","shares":"324","interactionRate":"0.6580 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-15 16:27:00 <\/b> <br \/> There is one thing that never fails to impress and they are the classic chocolate chip cookies! #butterlicious","message":"There is one thing that never fails to impress and they are the classic chocolate chip cookies! #butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557524524383222&id=364340573701629","totalInteractions":"193","reactions":"176","comments":"4","shares":"13","interactionRate":"0.1958 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-13 12:42:00 <\/b> <br \/> These cornflake chocolate chip cookies are deliciously crunchy and crispy once baked. Kids will love them thanks to the sweetness of the chocolate chips!\n\nCornflake Chocolate Chip Cookies\n\nIngredients: \n125g SCS salted butter\n80g caster sugar\n1 small egg (about 50g), lightly beaten\n2 tsp vanilla extract or 1 tsp vanilla powder\n150g plain flour\n1 tsp baking powder\n120g corn flakes (lightly crushed)\n75g chocolate chips\n\nInstructions:\n1. Preheat oven to 180\u00b0C.\n2. Beat butter and sugar until pale and creamy. Gradually add beaten egg and vanilla extract and beat until smooth.\n3. Sift in flour and baking powder and stir until combined. Add the cornflakes and chocolate chips, stir to combine with a rubber spatula.\n4. Shape the cookie dough using a dessert spoon then using a butter knife to push the mixture down onto the baking sheet.\n5. Bake in preheated oven for about 15 minutes or golden brown. Then cool the cookies completely on wire rack before storing into an airtight container.\n\nSource:","message":"These cornflake chocolate chip cookies are deliciously crunchy and crispy once baked. Kids will love them thanks to the sweetness of the chocolate chips!\n\nCornflake Chocolate Chip Cookies\n\nIngredients: \n125g SCS salted butter\n80g caster sugar\n1 small egg (about 50g), lightly beaten\n2 tsp vanilla extract or 1 tsp vanilla powder\n150g plain flour\n1 tsp baking powder\n120g corn flakes (lightly crushed)\n75g chocolate chips\n\nInstructions:\n1. Preheat oven to 180\u00b0C.\n2. Beat butter and sugar until pale and creamy. Gradually add beaten egg and vanilla extract and beat until smooth.\n3. Sift in flour and baking powder and stir until combined. Add the cornflakes and chocolate chips, stir to combine with a rubber spatula.\n4. Shape the cookie dough using a dessert spoon then using a butter knife to push the mixture down onto the baking sheet.\n5. Bake in preheated oven for about 15 minutes or golden brown. Then cool the cookies completely on wire rack before storing into an airtight container.\n\nSource:","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557522171050124&id=364340573701629","totalInteractions":"452","reactions":"280","comments":"9","shares":"163","interactionRate":"0.4590 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-13 05:00:01 <\/b> <br \/> Today is Corn on the Cob Day! Are you making some for your family or for yourself? Top it with SCS Butter and enjoy!","message":"Today is Corn on the Cob Day! Are you making some for your family or for yourself? Top it with SCS Butter and enjoy!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1557514221050919&id=364340573701629","totalInteractions":"30","reactions":"28","comments":"0","shares":"2","interactionRate":"0.0305 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-09 18:35:30 <\/b> <br \/> These crispy biscuits are quite addictive and great to snack on with a cup of tea or coffee.\n\nMiso Biscuits\nIngredients:\n100g SCS butter, softened\n200g plain flour, sieved\n1 egg (60g), lightly beaten\n80g sugar\n25g white or brown miso paste\n1 tbsp black sesame seeds, toasted\n\nInstructions\n1. Put butter in the mixing bowl and beat in low speed for 1 minute then add in sugar and miso\ninto it and continue beating until light.\n2. Add the beaten egg gradually and mix well, then pour in all the flour and black sesame seeds. Continue to mix at low speed for about 30 seconds. Then fold batter gently with a rubber spatula to become a soft dough.\n3. Place the soft dough on a greased proof paper and shape to long length and roll it into a pole or square shape and roll it up. Place in the freezer for 30-45 minutes for the dough to harden for easier cutting. Cut dough into 0.5cm thick and place on baking try (lined with parchment paper).\n4. Bake at preheated oven 180\u00b0C for 15 - 20 minutes until slig","message":"These crispy biscuits are quite addictive and great to snack on with a cup of tea or coffee.\n\nMiso Biscuits\nIngredients:\n100g SCS butter, softened\n200g plain flour, sieved\n1 egg (60g), lightly beaten\n80g sugar\n25g white or brown miso paste\n1 tbsp black sesame seeds, toasted\n\nInstructions\n1. Put butter in the mixing bowl and beat in low speed for 1 minute then add in sugar and miso\ninto it and continue beating until light.\n2. Add the beaten egg gradually and mix well, then pour in all the flour and black sesame seeds. Continue to mix at low speed for about 30 seconds. Then fold batter gently with a rubber spatula to become a soft dough.\n3. Place the soft dough on a greased proof paper and shape to long length and roll it into a pole or square shape and roll it up. Place in the freezer for 30-45 minutes for the dough to harden for easier cutting. Cut dough into 0.5cm thick and place on baking try (lined with parchment paper).\n4. Bake at preheated oven 180\u00b0C for 15 - 20 minutes until slig","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1554489441353397&id=364340573701629","totalInteractions":"177","reactions":"111","comments":"1","shares":"65","interactionRate":"0.1801 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-07 20:01:21 <\/b> <br \/> Did you know? It takes 21 pints of milk to make one pound of butter?","message":"Did you know? It takes 21 pints of milk to make one pound of butter?","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1552718401530501&id=364340573701629","totalInteractions":"139","reactions":"135","comments":"0","shares":"4","interactionRate":"0.1415 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-05 08:55:59 <\/b> <br \/> Wishing everyone a blessed Hari Raya! Enjoy the feast with your loved ones.","message":"Wishing everyone a blessed Hari Raya! Enjoy the feast with your loved ones.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1550554308413577&id=364340573701629","totalInteractions":"148","reactions":"146","comments":"2","shares":"0","interactionRate":"0.1508 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-04 19:12:31 <\/b> <br \/> Sift together all your dry ingredients instead of simply mixing. This will smooth out your lumps and you'll have a much more consistent bake. Some people will also freeze their dry ingredients to keep the dough as cold as possible. Cold dough is what makes a flaky biscuit. #SCStip","message":"Sift together all your dry ingredients instead of simply mixing. This will smooth out your lumps and you'll have a much more consistent bake. Some people will also freeze their dry ingredients to keep the dough as cold as possible. Cold dough is what makes a flaky biscuit. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1549999911802350&id=364340573701629","totalInteractions":"227","reactions":"219","comments":"0","shares":"8","interactionRate":"0.2315 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-06-02 12:36:52 <\/b> <br \/> In conjunction with Raya festivities, we will be sharing delicious cookie recipes in June for you to feel the spirit of celebration throughout this month.\n\nThese biscuits are very fragrant, crunchy and totally irresistible!\n\nRolled Oats Biscuits\n\nIngredients\n100g SCS butter\n100g plain flour\n80g light muscovado or light brown sugar\n\u00bd tsp baking soda\n\u00bd tsp vanilla powder or vanilla extract\n\u215b tsp salt\n50g egg (small size egg, lightly beaten)\n200g rolled oats\n\nInstructions:\n1. Sift flour, baking soda and vanilla powder into a large bowl. Add in rolled oats and mix well, set aside.\n2. Cream butter at medium till light and add light muscovado into it and beat till butter becomes white. Add by beaten egg, mix well.\n3. Pour in the flour and rolled oats mixture, fold well with a rubber spatula to form a soft dough.\n4. Roll dough into small balls, about 15g each and place on a lined baking tray. Lightly press down dough ball with your finger and bake at 180\u00b0C for about 20 minutes till crisp.\n5. ","message":"In conjunction with Raya festivities, we will be sharing delicious cookie recipes in June for you to feel the spirit of celebration throughout this month.\n\nThese biscuits are very fragrant, crunchy and totally irresistible!\n\nRolled Oats Biscuits\n\nIngredients\n100g SCS butter\n100g plain flour\n80g light muscovado or light brown sugar\n\u00bd tsp baking soda\n\u00bd tsp vanilla powder or vanilla extract\n\u215b tsp salt\n50g egg (small size egg, lightly beaten)\n200g rolled oats\n\nInstructions:\n1. Sift flour, baking soda and vanilla powder into a large bowl. Add in rolled oats and mix well, set aside.\n2. Cream butter at medium till light and add light muscovado into it and beat till butter becomes white. Add by beaten egg, mix well.\n3. Pour in the flour and rolled oats mixture, fold well with a rubber spatula to form a soft dough.\n4. Roll dough into small balls, about 15g each and place on a lined baking tray. Lightly press down dough ball with your finger and bake at 180\u00b0C for about 20 minutes till crisp.\n5. ","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1547936895341985&id=364340573701629","totalInteractions":"368","reactions":"289","comments":"2","shares":"77","interactionRate":"0.3756 %","type":"Photo","isPotentiallyPaid":"Highly Likely"}]}]