Sarawakian needs lots of cookies during Chinese New Year during open houses and we has a huge exposure of cookies being served. I know what type of cookies texture I wanted be it hard, sandy or melt in the mouth.
In fact, I already have a savoury haebeehiam cookies or shrimp floss cookies (Recipe: Chilli Shrimp Floss Cookie) that I have prepared almost every year and for this year, I have prepared two batches. The taste is slightly different but these savoury cookies will stand out from a tray of sweet cookies which provide another perspective of enjoying cookies.
Depending on the types of laksa that you preferred, it can be assam laksa cookies or Sarawak laksa cookies or Singapore curry laksa cookies and to be more precise, this recipe is Singapore laksa cookie as I used Singapore curry laksa paste and use curry leaves instead of ginger torch flower or daun kesom for Penang laksa. Whatever types of laksa cookies you want, just change the type of sambal and use different type of herbs and it will your unique laksa cookies.
Cookies recipe need to be as straight forward and as easy as possible, otherwise, readers will be hesitating to try. Therefore, i have opt to use the store bought ready paste and i intentionally bought this bottle of paste for purposes of illustrating to the readers. I swear I never bought any instant curry laksa paste before, I have been making my own paste since I issue the curry laksa recipe (Recipe: Curry Laksa or Curry Mee (咖喱叻沙, 咖喱面）) but it does not make much sense to tell a baker of this recipe that she will need to prepare his own sambal using galangal, lemon grass, belachan and etc…. If and only if you are in business of cookies making, making your own sambal for this cookie may make a lot of sense as you can design your cookie taste via your unique sambal. Well, if you still insist to make your own sambal, you can refer to the recipe above or click on the curry laksa picture above.
In this illustration, I only prepare one small bottle of the cookies. As such, I do not wish to use my Kenwood stand mixer which to me is rather inefficient if you are creaming less than 250 grams of butter. Therefore, I have opt to use food processor instead. I loved to use food processor to make cookies as it is much faster and chances of gluten development aka chewy cookies are lower. Except golf ball pineapple tarts which I needed to cream 700 grams of butter at one go, for all other cookies, i have used my Phillips food processor. Don’t worry, if you do not have food processor, the normal creaming method applies and you can use a hand mixer.
To me, I am happy to prepare this batch of cookies may be i really like savoury cookies. However, i have made a mistake of using self raising flour instead of plain flour. Well, the outcome is still delicious and fluffier but the puffing is much bigger and hence causes the cracks. In the recipe, i will use plain flour instead. As long as there is no over mixing, your cookies should rise slightly as a result of raising by eggs.
WHAT IS REQUIRED
Servings: About 30 cookies or a small bottle (depend on size)
- 180 grams of plain flour
- 120 grams of butter
- 40 grams of icing sugar
- 2 tablespoons of curry laksa paste or other laksa paste of your choice
- 5 stalks of curry leaves
- 1 egg yolk for egg washing
STEPS OF PREPARATION
- Put all the ingredients (except egg yolk) into a food processor, pause blend for 1-2 minutes until it forms a pliable dough. If you are using a standing mixer or hand mixer, cream the icing sugar and softened butter until light and creaming, add the chopped curry leaves and curry paste and stir until well combined. Sift the flour into the bowl and use a spatula to lightly and swiftly fold the flour until a dough is formed.
- Transfer the dough to a lightly floured flat work surface. Use a rolling pin to roll flat with about 0.5 cm thickness. Use your preferred mould to mould the cookies and transfer to a baking tin lined with baking paper.
- Pre-heat the oven to 170 degree Celsius.
- Egg wash (one egg yolk add a few drops of water, stir until well combined, sift and apply) the cookies and top the cookies with a small piece of curry leaves (optional).
- Bake in the pre-heated oven of 170 degree Celsius for 12-15 minutes. Keep an eye on the cookies, if they turned brown too fast, your oven may be on a hotter side and therefore, you will need to reduce the temperature by 5-10 degree.
- Once out of the oven, let the cookies sit on the hot tray for another 5 minutes. After 5 minutes, transfer the cookies to a cooling rack and store in an air tight container once completely cooled.
If you have homemade laksa paste, please used it. If you preferred assam laksa, you can just change to curry laksa paste to assam laksa paste and add daun kesom instead of curry leaves. If you are a savoury cookie lover, do give it a try. If you bought the bottle of laksa paste and of course you can use the leftover to cook a delicious pot of curry laksa for your family. Lastly, the concept of laksa cookies is not mine but the recipe is my own without reference to the other..
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