Oman has just announced the Eid Al Adha holiday… it will be from Friday 3rd October (Arafah/Wukuf Day) till Thursday 9th October, offices and schools will be opened on Sunday 12th October… that is a solid 9 days break for everyone, alhamdulillah… From what I heard a lot of Malaysian in Oman will travelling during this holiday.. some are going for holiday in Europe and Dubai and quiet a handful of Malaysian will be celebrating Eid in Malaysia. Regardless of where you are going, I hope you guys will have a beautiful Eid and stay safe.
This year the Arafah Day falls on Friday, this means that this year is Hajj Akhbar… Masha Allah. I pray that my brother and his wife will be given a good health and strength to performed their Hajj. May Allah shower both of you with His Mercy and Kindness and grant you guys Hajj Mabroor, insyaallah. And for Malaysian congregation from Oman that left for Mecca yesterday, I hope that they will be in their best health and may Allah make it easy for them to perform this ibadah.
Okay… back to the recipe…. Cookies cookies cookies. If you are wondering if I made this cookies for eid then the answer is NO. This cookies were not made for the eid celebration… just that I felt like making cookies, that’s all. Since the M mood is still lingering around me, I decided to make the easiest cookies around hahaha. When the girls were back from school yesterday and saw them, the first thing they asked was ” Whose cookies are these?” In another word “Can I eat them?” Very clever girls hehehe. The first batch that I made yesterday afternoon has long gone and the second batch that I made last nite is almost gone…
Oh… credit should be given where it is due… this sweet and crunchy treats recipes was taken from here.
- 1 tbsp honey
- 1/3 cup sugar
- 90 g butter
- 4 cups cornflakes
- Preheated oven to 150°C.
- In a saucepan, melt butter, honey and sugar over gentle heat, until the mixture is frothy.
- Add cornflakes into the mixture and stir to coat the cornflakes evenly.
- Spoon cornflakes into individual mini baking cases. Bake at for 10 minutes, or until the cornflakes turn a darker shade of golden. Once cooled, store them in an airtight container.