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.