Pandan Cookie Cake

Ingredient A:
220g butter
120g caster sugar
4 eggs
1 tsp cake emulsifier
3 tbsps pandan juice
Dash of pandan paste (green colour)

Ingredient B:
100g cream crackers (1/2 bowl, milled fine)
120g self-raising flour (2/3 bowl)
2 tbsps blackcurrants
1 tbsp milk powder

For garnishing:
2 tbsps blackcurrants

Utensil needed:
9 1/2" square mould (lined)

Method:
1. Beat butter and sugar of ingredient (A) till creamy. Add in eggs, one at a time. Next, add in cake emulsifier, pandan juice and pandan paste. Then add in self-raising flour of ingredient (B). Add in milled biscuits, blackcurrants, mix well.
2. Pour no.(1) into the mould. Sprinkle black currants on top. Bake in a Caldo Convention Oven at 180 degrees Celsius for 40 minutes. This cake has the fragrance of cookies.

Note: It is best to mix some flour with blackcurrants or else it may sink to the bottom due to high sugar content.