This Raya will probably be short and simple for all Muslims who are celebrating it. After 1 whole month of fasting, the celebration seems off-spirit as the global situation could not make us feel the liveliness like previous years. Moreover, the government has declared that we can only celebrate the festival on the first day and to keep the number of people coming together to under 20.\r\n\r\nHowever, no matter where we are, we can still make this Aidilfitri a sweet and memorable one like the Malaysian way - food! So, get started on that sweet Raya with these kuih Raya & Raya cookies recipes you can do with your kids.\u00a0\r\nSemperit\r\nThis is a cookie that has a taste like soft butter, a delightfully light taste without being sweet. The texture is so soft you can melt it in your tongue! Moreover, to get in the Raya feels you can use all the different colourings and sweet decorations to top these cookies.\r\n\r\n\r\n\r\nEstimated Preparation Time: 30 minutes\u00a0\r\n\r\nIngredients:\r\n\r\n \t250 g butter\r\n \t2 egg yolk\r\n \t1 cup icing sugar\r\n \t1 cup cornflour\r\n \t1 1\/2 cup custard flour\r\n \t2 1\/2 cup wheat flour\r\n \t1 tsp of vanilla essence\u00a0\r\n \tRed cherries ( for 90 - 100 biscuits)\r\n\r\nSteps:\r\n\r\n \t Mix butter, sugar, egg yolk, and vanilla essence together.\r\n \t Next, add all the different flours together slowly and make the dough.\r\n \t Use the semperit mould to get the shapes then decorate it with red cherries.\u00a0\r\n \t Lastly, heat up the oven to 180\u2103 and bake for 15 -20 minutes.\r\n\r\nHoney Cornflakes\u00a0\r\nThese Cornflakes cookies are a Raya favourite for everyone. The texture of crunching and sweet taste of honey is just a non-stop combo for the Raya visitors to snack on. Besides, this cookie is mucho easy to make, especially with your children. But, parents better watch out, the end product might disappear if you are careless.\r\n\r\n\r\n\r\nEstimated Preparation Time: 30 minutes\u00a0\r\n\r\nIngredients:\r\n\r\n \t5 cups of Cornflakes\r\n \t1\/4 cup honey\r\n \t1\/4 cup butter\r\n \t1 1\/2 tbs castor sugar\r\n \tCherries or any other sweet decoration\u00a0\r\n \tCupcake cups\r\n\r\nSteps:\r\n\r\n \t Melt the butter in a pan on low heat. Then, add sugar and honey and mix it together.\r\n \t Put the cornflakes into a pot and mix it with your hands.\r\n \t Pour the butter mixture into the cornflakes pot and mix them together.\r\n \t Use a spoon to scope the batter and fill up the cupcake cups.\u00a0\r\n \t Then use the cherries or other sweet decoration at the top of each cupcake cup.\r\n \t Bake the batter for 10-15 minutes in 150\u2103.\r\n\r\nAlmond London\r\nOne of the highlights of Raya cookies is, of course, the chocolate covered ones. Almonds are healthy and this is also a crunchy favourite to have on the table. Altho, the almonds and chocolate need more cooking time but the end result will be much appreciated by many. Children can help roll up the almond into the dough and pour chocolate onto the baked cookies.\r\n\r\n\r\n\r\nEstimated Preparation Time: 45 minutes\u00a0\r\n\r\nIngredients:\r\n\r\n \t250 g buttercup\r\n \t1\/2 cup sugar\r\n \t3 tbs milk powder\u00a0\r\n \t2 1\/2 cup wheat flour\r\n \t2 1\/2 cup cornflour\r\n \t1 egg\r\n \t1 tsp vanilla essence\r\n \tCupcake cups\r\n \tAlmonds\r\n\r\nSteps:\r\n\r\n \t If, you are using raw almonds then, bake them for 15-20 minutes in 180\u2103.\u00a0\r\n \t Baked almonds will then be crushed and baked again for 2 minutes.\r\n \t In a bowl add the butter, vanilla essence, egg and sugar. Mix well.\r\n \t Next, add the two flours while mixing for a consistent batter.\r\n \t Add more butter if the batter is too hard, or more flour if the batter is too mushy.\u00a0\u00a0\r\n \t Pour batter into the cupcake cups. Bake in the oven for 180\u2103 for 20 minutes.\u00a0\r\n \t Melt the chocolate by using the double boil method and add cocoa butter.\r\n \t Pour the chocolate onto the baked cookies and done.\r\n\r\nMazola\r\nFor those who enjoy a more nuttier preference, you can try this pleasing baked goodness. Grounded peanuts are mixed into the batter with the addition of while peanuts up top. The whole cookie just scream nuts. Kids would go crazy eating peanuts while helping add those toppings. Just make sure those with allergies don't have any accidents.\r\n\r\n\r\n\r\nEstimated Preparation Time: 30 minutes\u00a0\r\n\r\nIngredients:\r\n\r\n \t1\/2 kg of grounded peanuts\u00a0\r\n \t1\/2 kg of wheat flour\u00a0\r\n \t350 ml Mazola oil\u00a0\r\n \t1 cup icing sugar\u00a0\r\n \t1 tsp fine salt\r\n \tWhole peanuts for decorations\r\n \tEgg yolk\u00a0\r\n\r\nSteps:\r\n\r\n \t Put the grounded peanuts into a bowl and add the fine salt.\r\n \t Then, add the wheat flour, sugar and Mazola oil. Mix thoroughly.\u00a0\r\n \t Next, take \u00bd a tablespoon of batter and pour it into a baking paper.\r\n \t Add the peanuts and sweep some egg yolk on top of the batter.\u00a0\r\n \t Bake in the oven for 15 minutes for 160\u2103.\r\n\r\nPineapple Tart\r\nThis cookie is a classic Raya cookie that can be found in most houses during the Raya season. Altho, cutting out the dough from the mould can be monotonous work but that's exactly why all family members should come together to help with this cookie making process. This can teach children persistence and patience all in one. Besides, those jam are delicious enough to tempt them into helping no?\r\n\r\n\r\n\r\nEstimated Preparation Time: 50 minutes\u00a0\r\n\r\nIngredients: ( For 60 pcs )\r\n\r\n \t3 1\/4 cup of wheat flour\u00a0\r\n \t2 tbsp cornflour\u00a0\r\n \t2 tbsp custard flour\u00a0\r\n \t2 tbsp Sapi oil\u00a0\r\n \t1 cup butter\r\n \t3 tbsp of concentrated milk\r\n \t1 egg yolk\r\n \t1 tsp of vanilla essence\r\n \tYellow food colouring\u00a0\r\n \tPineapple Jam\r\n\r\nSteps:\u00a0\r\n\r\n \t Whisk butter, Sapi oil, concentrated milk, egg yolk, vanilla essence and the food colouring.\r\n \t Then slowly add the wheat, custard and cornflour into the batter.\r\n \t Knead the dough until it\u2019s soft and consistent.\u00a0\r\n \t Take a small portion of dough and put it into the tart mould to get the tart skin.\r\n \t Remember to sprinkle some flour and spread some butter onto the tray before you start making tart skins.\r\n \t Next, add a tsp of pineapple jam on the skin tart and roll it up.\r\n \t Add a drop of yellow food colouring into the egg yolk and then spread some on top of the tart.\r\n \t Preheat the oven for 170\u2103 for 5 minutes.\r\n \t Then put the tarts into the oven to bake for 25 minutes at 160\u2103.\r\n \t The tart is done when they turn a golden colour.\u00a0\r\n\r\nPopiah Nestum\r\nSimple is also the best. This is one of the easiest Raya Kuih that everyone can do at home. The sweet taste of the mixture with the crunchy texture of the fried popiah skin is addicting. Mouths would not stop with this Raya snack in the house. Moreover, your little ones can help too, just let them mix the popiah skins and the toppings.\r\n\r\n\r\n\r\nEstimated Preparation Time: 20 minutes\u00a0\r\n\r\nIngredients:\r\n\r\n \t15 popiah skins\r\n \t1 cup of Nestum\r\n \t1\/2 cup of Horlick\/milk powder\r\n \t1\/3 castor sugar\r\n\r\nSteps:\u00a0\r\n\r\n \tCut the popiah skin into a small square-like shape. You can even just tear it with your hands.\r\n \t Heat the oil in a pan and fry the shredded or cut popiah skins.\u00a0\r\n \t Fry for only a brief time as the popiah skin can burn easily.\u00a0\r\n \t After frying the skins put them aside.\r\n \t Blend the Nestum, castor sugar and Horlicks together.\u00a0\r\n \t Lastly, mix the popiah skin with the blend. Done!\r\n\r\nBatang Buruk\r\nIf you are looking to find a job to test your little one's patience then this Raya cookie fits your mould just fine. This cookie making process can tests even the most patient ones. Altho, inserting the fillings can be a fun time, but the mould needed can be time-consuming depending on the number of cookies being made. Overall, it's not such a bad addition to your list of Raya cookies for this Raya.\r\n\r\n\r\n\r\nEstimated Preparation Time: 45 minutes\u00a0\r\n\r\nIngredients:\u00a0\r\n\r\n \tPopiah wrapper\r\n \tMung Bean Flour (Tepung Kacang Hijau)\u00a0\r\n \tFine sugar\r\n\r\nSteps:\r\n\r\n \t First, cut the popiah wrapper following the width of a ruler.\r\n \t Roll the popiah wrapper using the large ABC straw or you can use anything that can help to roll the popiah wrapper.\r\n \t After rolling, arrange it onto a baking sheet and dry it till it hardens\r\n \t When it has hardened enough, it can be fried. Wait for it to cool down first before inserting the filling.\r\n \t Bake or cook the Mung bean flour (without any oil) for 5 minutes then let it cool. \r\n \tWhen it has cooled, add in the fine sugar to your taste.\r\n\r\nBahulu\r\nThis Raya Kuih has a fluffy texture and sweet as well. Even though you can get them out of season, this baked goodness can give variation for your Raya cookie list this year. However, this Raya kuih needs a special mould, but you can use other equipment as a substitute as well.\r\n\r\n\r\n\r\nEstimated Preparation Time: 30 minutes\u00a0\r\n\r\nIngredients:\u00a0\r\n\r\n \t150g of wheat flour\r\n \t180g of sugar (or less depending on preferences)\r\n \t5 eggs\r\n \t1 tsp of baking powder\r\n \tVegetable oil\r\n\r\nSteps:\r\n\r\n \t Bake sifted flour in a preheated oven at 220 \u2103 for 3-5 minutes.\r\n \t Heat sugar and remove once it begins to melt. Then, pour sugar into eggs and mix well.\u00a0\r\n \t Add the vanilla essence and baking powder to flour and fold into the batter.\r\n \t Preheat up the oven to 170\u2103, and brush a thin layer of oil on the tray\/mould.\r\n \tPour in the batter into the tray\/mould and bake for 8-10 minutes in 220\u2103.\r\n\r\nKuih Karas\r\nWhether it is for a tea time snack or any other time this crunchy snack is a lovable addition to the table. This cookie uses hot oil, so children can only help in the batter making process if you want them to. Take it with tea or coffee and enjoy the sweet and crunchy flavour anytime you want as this recipe is easy to follow as well.\r\n\r\n\r\n\r\nEstimated Preparation Time: 20 minutes\u00a0\r\n\r\nIngredients:\u00a0\r\n\r\n \t1 kg Rice flour\u00a0\r\n \t2 cups Sugar\u00a0\r\n \t3 cups Water\u00a0\r\n\r\nSteps:\u00a0\r\n\r\n \t Water and sugar are heated until boil (concentrated sugar water).\r\n \t The sugar water is cooled down first before mixing it with rice flour.\r\n \t Use heat wisely, adjust accordingly as the batter can get singed easily.\u00a0\r\n \t When the oil is hot, pour the batter in a thin line on top each other in a zigzag way.\r\n \t After turning golden brown, you can take it out and fold it or roll it.\u00a0\r\n\r\nWhile the situation and circumstances throw off our usual liveliness, we need to keep the spirit of Aidilfitri as usual.\r\nBeing grateful for the things we have today and to remember those who have departed.\r\nAll in all, staying in our house together with our family to celebrate Raya is already God's gift for us. Be patient, and let's not take the small things for granted. Make this Raya as memorable as the previous ones, as a little sweetness goes a long way.