Vietnamese · Dessert
Butter Pandan Cookies
A Vietnamese bakery-case favourite, these butter pandan cookies pack fragrant pandan-infused coconut and coconut milk into a rich, short, piped butter dough. The result is a delicately green, lightly crisp-edged cookie with a soft, sandy crumb and a distinct tropical, grassy-sweet aroma that sets it apart from a plain butter cookie.
$0
15 minsPrep
13 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
247Calories
3.3gProtein
14.7gFat
25.9gCarbs
9.4gSugar
0.9gFiber
288mgSodium
84mgChol
9.3gSat Fat
51mgPotassium
14mgCalcium
1.2mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter and sugar together until pale and fluffy, about 3 minutes with a stand mixer on medium speed.
2
Beat in the egg yolk, pandan-steeped coconut milk and a drop of pandan green colouring until fully combined.
3
Fold in the sifted flour, grated coconut and salt until a soft, pipeable dough forms.
4
Spoon the dough into a piping bag fitted with a star nozzle and pipe 4 small rosettes onto a lined baking sheet, spaced well apart.
5
Bake at 170°C (340°F) for 12-14 minutes until the edges turn light golden while the centres stay pale green.
6
Cool the cookies on the tray for 2 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g softened butter
- 0.6 oz18g sugar white
- 5/85/8 egg yolks (10g)
- 1.5 oz42g sifted all purpose flour
- 0.3 oz8g finely grated, pandan-infused coconut flesh
- 0.1 oz4g pandan-steeped coconut milk
- 0 oz1g pandan green, optional food colouring
- 0 oz1g salt
