Since my success in baking these melt in the mouth biskut samperit/ custard cookies, 4 years ago, I thought that everything would be smooth as this was not my second time baking.
I’ve been baking biskut samperit/ custard cookies every Eid celebration.
But....
I’ve been baking biskut samperit/ custard cookies every Eid celebration.
But....
Taking things for granted and being too overly confident, two criterias for a good recipe called DISASTER!
Yes...
I had my disaster :( some of you may have seen photo of my disaster cookies posted on my IG.
The dough was hard, I had to ‘balled’ them up, rolled in desiccated coconut and still baked them... must not waste good food (even though it was a disaster!!)
The culprit???...
I used Devondale Butter Blend >:(
See notes below to bake perfect Biskut Samperit/ Custard Cookies.
Yield: 70 pieces
Samperit / Custard Cookies
'Melt in the mouth' Samperit / Custard Cookies , one of many 'favourite' traditional cookies, in many Malaysian households during Eid Celebration in the 70's to 80's.
INGREDIENTS:
- 150g margarine
- 80g icing sugar
- 50g cornflour
- 80g custard powder
- 120g plain flour
- 1 egg yolk
- glaze cherries - chopped
INSTRUCTIONS:
- Fry the cornflour, plain flour and custard powder into the dry wok over low fire until the mixture is light and leaves the side of the wok. Set aside to cool.
- Beat the margarine and sugar until creamy
- Add in the egg yolk. Beat the mixture until well combine.
- Add in flour mix
- Pre-heat oven to 120C.
- Using the Samperit Nozzle (photo above)... pressed out the dough.
- Topped with cut up cherries and bake for 15-20 minutes.
Lisa's Lemony Kitchen
Created using The Recipes Generator
Note :
* DO NOT USE BUTTER OR BUTTER BLEND!!!
** Alternative, use oven instead of frying. Bake at 140C for 40 minutes or till the flour mixture feels 'light' when gently stir.
*** in HOT weather, to avoid the 'petals' going floppy, place the cookies in the fridge for 20 minutes then straight to oven.
** Alternative, use oven instead of frying. Bake at 140C for 40 minutes or till the flour mixture feels 'light' when gently stir.
*** in HOT weather, to avoid the 'petals' going floppy, place the cookies in the fridge for 20 minutes then straight to oven.
Posts
Very addictive, I'm sure.
ReplyDeleteCheers,
Rosa
Thank you Rosa :D
DeleteThey turned out so beautiful, Lisa.
ReplyDeleteThank you Angie :D
DeleteOh I've been looking for a recipe that holds its shape this well for such a long time. Thank you for sharing, I'll surely give them a try.
ReplyDeleteThese are so good!
ReplyDeleteI want some for Diwali do you take orders?
ReplyDeleteHi Lisa, i don't have scale. Can you please measure it using cup? i really need to know.. i hope you can make it.
ReplyDelete