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Unique savoury sweet cookies with the Asian Laksa flavor.
These are slightly softer cookies that has a melt-in-mouth texture.
So glad to try out making 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!
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’m using the Dancing Chef laksa paste for this recipe.
If you would like a stronger laksa taste, you can add in some minced laksa leaf. You can also add in some coconut cream powder if you have them on hand – for the lemak taste!
How Do These Laksa Cookies Taste Like?
They are a mix of sweet and savory in one, with a slight spicy kick! I particularly like these slightly savory cookies, as the cookies won’t taste very sweet in taste.
Instead of being crunchy, these laksa cookies have a softer, melty texture.
>> MORE CHINESE NEW YEAR COOKIE RECIPES:
What Ingredients Do I Need?
To make these cookies, you just need 6 simple ingredients!
- Unsalted Butter
- Caster Sugar
- Laksa Paste: If you prefer homemade paste from scratch, that works too!
- Plain Flour
- Dried Shrimps
- Dessicated Coconut (Optional)
Unique savoury sweet cookies with the Asian Laksa flavor. These are slightly softer cookies that has a slight melt-in-mouth texture.
- 90 g plain flour
- 60 g butter (softened)
- 20 g caster sugar
- 1 tbsp laksa paste
- 3 tbsp dried shrimps (hae bee)
- 1 tbsp desiccated coconut (optional)
- Chopped laksa leaves (optional)
- Preheat oven to 140C, fan forced. Prepare baking tray by lining baking paper. Soak dried shrimps briefly in warm water, drained, pat dry and chopped
- Place softened butter and sugar in a mixing bowl. Cream till light and fluffy.
- Add in laksa paste and chopped dried shrimps. Stir lightly till combined. Sift plain flour into the mixing bowl. Add in desiccated coconut and laksa leaves (optional). 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. This recipe makes about 20 cookies, depending on the thickness and mold you use.
- Category: Cookie, Snack