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So glad to have made laksa cookies this year!
It’s the same recipe that I have used for the Tom Yum cookies last year, except that I lowered the temperature this time round, so that the cookies don’t brown so much.
They turned out slightly softer. The texture is somewhat between crunchy and melt-in-mouth cookies, and I love that! If you’d prefer crunchy cookies, simply bake them for longer time.
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！
I didn’t make the laksa paste from scratch. The Dancing Chef laksa paste was very good! Unlike most pastes or sauces out there, Dancing Chef doesn’t contain MSG or weird ingredients. I also love their curry paste!
If you would like a stronger laksa taste, you can add in some minced laksa leaf. I suppose you can also add in some coconut cream powder if you have them on hand – for the lemak taste!
>> MORE CHINESE NEW YEAR COOKIE RECIPES:
This easy savoury sweet cookie was good for me, and my family really enjoyed it a lot. You can also customise the cookies according to your preference, by using different types of paste.
Unique savoury sweet cookies with the Asian Laksa flavor. These are slightly softer cookies that has a slight melt-in-mouth texture. For crunchy cookies, simply bake them longer.
- 90 g plain flour
- 60 g butter, softened
- 20 g caster sugar
- 1 tbsp tom yum paste
- 3 tbsp dried shrimps (hae bee) soaked briefly in warm water, drained and chopped
- 1 tbsp desiccated coconut, optional
Preheat oven to 140C, fan forced. Prepare baking tray by lining baking paper.
Place softened butter and sugar in a mixing bowl. Cream till light and fluffy.
Add in tom yum paste and chopped dried shrimps. Stir lightly till combined. Sift plain flour into the mixing bowl. Add in desiccated coconut. Mix with a spatula in a light cutting motion till a dough is formed. You may need to press the dough slightly against the side of the bowl towards the end of mixing.
Remove dough and chill for 10 mins. Place onto a floured surface (I use cling wrap). Place a pc of cling wrap on top of the dough. Roll out dough to about 0.3cm to 0.5cm thickness. Cut out using your preferred mold.
Place cookie dough onto lined baking tray. Bake in preheated oven for 18 mins (depends on thickness). If you like crunchier cookies, bake for about 5 mins further.
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 icing sugar. You can use icing sugar if you like the texture to be more melty. This recipe makes about 20 cookies, depending on the thickness and mold you use.