Pop corn cream cheese cookies

Recipe:
1/2 cup all purpose flour
1/2 cup rye flour
1 1/2 cup homemade pop corn (lightly crushed)
1 Tbsp wholemeal flour
1 egg (beaten)
2 Tbsp cream cheese (melted)
2 knobs unsalted butter (melted)

(1) In a bowl, combine egg cream cheese and butter.

(2) Add in flour and pop corn and begin to knead into a ball shape dough. It should feel soft yet elastic.

(3) Divide into small balls, about 1/2 size of ping pong ball. Press flat manually.

Cooking method:
(1) Lay aluminium foil in rice cooker. Preheated rice cooker by pressing cooking mode once till the button release on its own.

(2) Remove the foil from rice cooker and put the cookies dough on the foil. The cookies should fill up the area but not touching each other. Put back the foil into rice cooker.

(3) Press cooking mode once. Once button release, wait for 5 minutes - open rice cooker lid and flip over. Press cooking mode one more time. Once button release, wait for another 5 minutes before dish out. (I put in the rice cooker in "keep warm" mode overnight)

(4) Put on cooling rack. Once the cookies cool down - keep in air tight container.

Yields: 19 cookies

Results: Do not be fooled by the colour, it is due to rye flour. Otherwise, it is a crunchy piece of cookie with the light taste from rye and pop corns. Most probably, one will find this almost tasteless due to the sugarless content but it is suitable for babies who had learned the skills of chewing and swallowing.