Ingredients with Measurements:
- 250g butter
- 100g icing sugar
- 2 egg yolks
- 1 tsp vanilla essence
- 300g all-purpose flour
- 50g cornstarch
- 1/2 tsp salt
- 1/2 cup grated gula melaka (palm sugar)
Special equipment needed:
- Cookie press with a star-shaped nozzle
- Baking tray
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 160°C.
2. In a mixing bowl, cream the butter and icing sugar until light and fluffy.
3. Add in the egg yolks and vanilla essence, and mix until well combined.
4. In a separate bowl, sift together the flour, cornstarch, and salt.
5. Gradually add the flour mixture into the butter mixture, and mix until a soft dough forms.
6. Fill the cookie press with the dough, and press the dough onto the baking tray lined with parchment paper. Make sure to leave some space between each cookie.
7. Bake the cookies for 15-20 minutes, or until the edges are lightly golden brown.
8. While the cookies are baking, prepare the gula melaka filling. In a small saucepan, melt the grated gula melaka over low heat until it turns into a thick syrup.
9. Once the cookies are done, remove them from the oven and let them cool for a few minutes.
10. Using a small spoon or a piping bag, fill the center of each cookie with the gula melaka syrup.
11. Let the cookies cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 160°C
Serving size:
Makes approximately 30 cookies
Nutritional information:
Calories per serving: 120
Fat per serving: 8g
Carbohydrates per serving: 11g
Protein per serving: 1g
Substitutions for ingredients:
- If you don't have gula melaka, you can substitute it with brown sugar or regular granulated sugar.
Variations:
- You can add a few drops of pandan essence to the dough for a fragrant twist.
- Instead of gula melaka, you can use other fillings such as jam or chocolate spread.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the icing sugar.
- Don't overmix the dough, or the cookies will turn out tough.
- If the dough is too soft, chill it in the fridge for 10-15 minutes before using the cookie press.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- If the cookies have become slightly stale, you can reheat them in the oven at 150°C for 5-10 minutes.
Presentation ideas:
- Arrange the cookies on a plate and dust them with icing sugar.
- Serve the cookies with a cup of hot tea or coffee.
Garnishes:
- You can garnish the cookies with chopped nuts or dried fruits.
Pairings:
- Kuih Semperit Gula Melaka pairs well with hot tea or coffee.
Suggested side dishes:
- These cookies are perfect as a snack or dessert on their own.
Troubleshooting advice:
- If the cookies are too hard, you may have overbaked them. Reduce the baking time for the next batch.
- If the cookies are too soft, you may have underbaked them. Increase the baking time for the next batch.
Food safety advice:
- Make sure to use clean and dry utensils when making the dough and filling.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Kuih Semperit is a traditional Malaysian cookie that is often served during festive occasions such as Hari Raya.
Flavor profiles:
- Kuih Semperit Gula Melaka has a buttery and crumbly texture, with a sweet and caramel-like flavor from the gula melaka filling.
Serving suggestions:
- Serve the cookies on a platter or in a cookie jar for easy access.
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Region: Malaysian