Sunday, January 26, 2014

Semperit Cookies: Crafting Sweet Memories, One Ribbon at a Time

Ah, the delightful rhythm of baking continues in my kitchen! With each new creation, I find myself drawn deeper into the enchanting world of homemade treats. Despite the challenges that may arise, I refuse to be discouraged. So, when the urge struck to craft Semperit Cookies-a beloved member of the Malay cookie family -I dove right in. Little did I know, this venture would test my patience like never before.


As I set out on this culinary journey, memories of past triumphs filled my mind. From the delicate Vanilla ButterCookies to the bold Cayenne Chocolate Cookies, and the detailed NyonyaPineapple Tarts to the comforting Chinese Peanut Cookies, not forget, the crunchy crumbly Suji Cookies, each creation had its own story to tell. Yet, none had prepared me for the meticulous process of shaping Semperit Cookies.

The struggle began as I attempted to guide the dough through the narrow confines of the cookie mold. With each careful maneuver, I held my breath, hoping the fragile ribbon of dough would emerge unscathed. It was a meticulous task, requiring equal parts precision and patience. But as the saying goes, good things come to those who wait.


Despite the challenges, the end result was nothing short of splendid. The kitchen filled with the irresistible aroma of butter and vanilla as the cookies baked to golden perfection. And when I finally held one in my hands - a delicate piece adorned with sugar sprinkles - I knew it had all been worth it.


So, dear reader, if you ever find yourself faced with a daunting baking task, remember this: perseverance pays off. With a little determination and a whole lot of love, even the most challenging recipes can become a triumph. And trust me, when you take that first blissful bite of a freshly baked Semperit Cookie, you'll understand exactly what I mean.


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)



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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