Custard Cookies/ Biskut Samperit with video

 Custard cookies recipe

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.


Taking things for granted and being too overly confident, two criteria for a good recipe  called DISASTER!


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.

Note : 
**    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.

Updated 2018 : Feedback from readers who resides in South East Asia (mainly Malaysia and Singapore). They have tried and tested, found success in using butter.
Those of you who wishes to use butter to bake these gorgeous melt in mouth 
Biskut Samperit/ Custard Cookies, by all means, use butter. 

psst : I heard these Biskut Samperit/ Custard Cookies taste better using butter :D

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.


  • 150g margarine
  • 80g icing sugar
  • 50g cornflour
  • 80g custard powder
  • 120g plain flour
  • 1 egg yolk
  • glaze cherries - chopped


  1. 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.
  2. Beat the margarine and sugar until creamy
  3. Add in the egg yolk. Beat the mixture until well combine.
  4. Add in flour mix
  5. Pre-heat oven to 120C.
  6. Using the Samperit Nozzle (photo above)... pressed out the dough.
  7. Topped with cut up cherries and bake for 15-20 minutes.
Created using The Recipes Generator


  1. Very addictive, I'm sure.



  2. They turned out so beautiful, Lisa.

  3. Oh 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.

  4. I want some for Diwali do you take orders?

  5. Hi Lisa, i don't have scale. Can you please measure it using cup? i really need to know.. i hope you can make it.