The crumbly texture comes from corn flour and custard flour. Visually appealing and a delight to eat. Still popular for Hari Raya festive seasons, along with other Malay cookies.
The difference in making these custard cookies lies in the mould. Use either the stringent like metal long mould or a flower-shaped cookie cutter. Otherwise, the ingredients are the same (BUTTER COOKIES).
The dough can be soft, so handle with care and patience. Place them carefully on the baking tray to prevent breaking. These cookies expand when baking, so keep enough space between each. Even warm from the oven, they taste delicious.
Traditionally, the decoration is a red dot
from food coloring. Some versions use small pieces of red or green cherries on
top. This version is topped with colorful sugar deco, making it stand out among
other traditional cookies.
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)
How to Make Semperit Cookies
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 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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