When the regular cookies just don't cut it anymore, take out the rolling pin and make your own cookies.
-RECIPE-
Laksa butter cookies
(Makes approx 70-90 pieces depending on size)
Ingredients:
170g salted butter
60g icing sugar
70g laksa paste
20g egg white
250g plain flour
40g sambal hae bee (dried shrimp)
10pcs laksa leaves (shredded)
Using a dough hook, mix the butter, icing sugar and laksa paste together. As it mixes, enjoy the aroma of the laksa paste being released.
Add in the egg white (the amount is less than the amount in one egg white, please measure carefully or your dough will be too wet).
Now for the dry ingredients, add the flour, sambal hae bee and curry leaves.
If you'd like to control how spicy your laksa cookies will turn out, I'd recommend making your own sambal hae bee.
If you've never seen curry leaves,they look like above, and they would usually be sold in stalks. Pluck the prettiest curry leaves from the stalk.
(Image source: http://www.theperfectpantry.com/2008/02/curry-leaves.html)
Then slice them real thin. I like to use more than the recipe recommends because fragrance.
(Image source:
http://crackingcurry.com/category/tip/)
Throw all these in and make a dough.
Knead it up and make nice long log shaped rolls, about 1 inch in diameter.
Place them up in baking / parchment paper, roll them up and set them in the freezer or fridge (if left overnight).
When you are ready to bake them, take what you need out from the freezer and slice them into slivers of cookies about 1-2 cm thick. They will look a little like pieces of otah / spicy fish cake. Make sure they are approximately same height, so they will be evenly baked.
You could also roll them out, and use cookie cutters to make fancy shaped cookies.
Stick those in the oven at 160deg C and bake for 20-25 minutes.
Voila! There you have your laksa cookies. But WAIT!! These babies aren't ready for consumption yet. Let the laksa oils seep overnight and the taste will develop stronger after 24 hours. Trust me, it pays to wait. :)
These will keep for about 1 month at room temperature. If you make them now, you'll have them ready to give out for CNY!!:)
-RECIPE-
Laksa butter cookies
(Makes approx 70-90 pieces depending on size)
170g salted butter
60g icing sugar
70g laksa paste
20g egg white
250g plain flour
40g dried shrimp / sambal hae bee
10pcs laksa leaves (shredded)
1. Mix butter, icing sugar, laksa paste to a creamy texture
2. Add in egg white, incorporate well.
3. Add in flour, laksa leaves and dried shrimp.
4. Bring to a dough and shape log 1" round.
5. Set dough in fridge
6. Bake at 160deg C for approx 20-25 minutes
7. Wait overnight before consumption.
🍪 17 January 2015
