I remember when I started to develop more interest in baking, about 4 or 5 years ago, it started with cookies. There was this tom yum flavoured cookie which was quite popular back then. And I tried so hard to find that elusive crunchy tom yum cookie recipe for our church’s family day years ago lol.
Most of the tom yum cookie recipes that I tried would turn soft the next day, much to my disappointment. After trying countless batches, I gave up lol.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
The tom yum flavour is quite popular here in Singapore – we can find Thai food easily here – and one of the popular Thai food got to be tom yum soup! I really love the sourish spicy taste of the soup, which really whet your appetite. I thought it was a bummer not being able to include this taste into cookies, since both are my favourites!
So recently, I saw Kenneth’s post on Curry Laksa cookies. Immediately I thought of my tom yum cookies! It was also just so coincidental that I had some tom yum paste leftover from my lunch.
Verdict? I love it!
>> MORE CHINESE NEW YEAR RECIPES:
- Pineapple Tarts (Open Tarts)
- Peanut Almond Cookies (Toddler Friendly)
- Crunchy Chocolate Chunk Cookies
To make the taste closer to the actual soup, you can add in some chopped lime leaves. I didn’t because I didn’t like chewing on the leaves (lol), and this version was simple and good enough for me.
The cookies will be crunchiest on the day of baking. They turned slightly softer the next day, but still crunchy, so I am happy! Something new for this year’s Chinese New Year!
- 90 g plain flour
- 60 g butter, softened slightly
- 20 g caster sugar
- 1 tbsp tom yum paste
- Some dried shrimps, (hae bee) soaked briefly in warm water, drained and chopped
- 1 egg yolk for egg wash, optional
Place butter and sugar in a mixing bowl. Cream until light and fluffy.
Add in tom yum paste till combined well. Add in chopped dried shrimps. Sift plain flour into the mixing bowl. Mix with a spatula in light and swift motion till a dough is formed.
Remove dough and place onto a floured surface (I use non-stick baking paper). Roll out dough to about 0.3cm to 0.5cm thickness. Cut out using your preferred mold.
Place cookie dough onto lined baking tray. Preheat oven to 170C.
Egg wash if desired. Bake in preheated oven for 12-15mins (depends on thickness), till nicely browned.
Cool on baking tray for 5 mins before transferring onto cooling rack. Cool completely before storing in air tight container.
Recipe adapted from Kenneth Goh. Original recipe uses laksa paste and icing sugar.
This recipe makes about 20 cookies, depending on the thickness and mold you use.
If you would like a more pronounced tom yum taste, you can add in some chopped lime leaves. – I would also probably skip the egg wash next time! :p