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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.
Laksa Cookies 辣沙曲奇
- 90 g plain flour
- 60 g butter, softened
- 20 g caster sugar
- 1 tbsp laksa 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.