Wednesday, October 2, 2024

Biskut Semperit (Kuih Dahlia) - Malaysian Custard Cookies

Semperit biscuit baked with a buttery texture, topped with colorful sugar decorations
(Updated Version)

Have you ever tasted the delightful crunch of a Semperit cookie? Whether you call them custard cookies, Biskut Semperit, or Kuih Semperit - also known as Biskut Dahlia or Kuih Dahlia when shaped into a dahlia flower - these cookies evoke nostalgia and celebrate a cherished heritage (EASY EGGLESS VANILLA BUTTER COOKIES). These Malay heritage cookies are beloved for their crumbly texture and attractive appearance. 


They hold a special place in the hearts of those who appreciate them and will never go out of style during festivals, especially during Hari Raya, where they are often served as a treat for guests and enjoyed with family (CHILI CHOCOLATE COOKIES).

Close-up of Malaysian custard cookies, showing their smooth and delicate texture

Ingredients

150g butter

55g caster sugar

1 egg yolk

1 tsp vanilla essence

120g all-purpose flour

50g corn flour

80g custard flour

Sugar sprinkles (for decoration)

Kuih Dahlia cookies, baked and arranged in a round, transparent jar

Method

Combine the 3 types of flour and set aside.

Cream butter and sugar until light and fluffy.

Add yolk and vanilla, continue to cream.

Sift flour mixture over and fold/beat on low speed until combined.

Pinch out a bit of the dough and insert into the mold.

Press out the long ribbon shape(s) individually on a baking tray lined with baking paper.

Decorate with sugar sprinkles.

Bake at 160°C for 20 minutes or until golden yellow.









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