Thai · Dessert
Thai Pandan Butter Cookies
Delicate Thai-style butter cookies scented with pandan and coconut milk, piped into small rosettes and baked until the edges turn a pale gold while the centres stay tender and fragrant.
$0
20 minsPrep
15 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
239Calories
3.1gProtein
13.6gFat
26.4gCarbs
8.2gSugar
0.6gFiber
191mgSodium
84mgChol
8.3gSat Fat
38mgPotassium
13mgCalcium
1.1mgIron
0.1mcgVitamin B12
0.1mgVitamin 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 fitted with the paddle attachment.
2
Beat in the egg yolk, coconut milk and a few drops of pandan green food colouring until fully combined and evenly tinted.
3
Sift the flour, cornstarch and salt together, then fold into the butter mixture in two additions until a soft, pipeable dough forms.
4
Spoon the dough into a piping bag fitted with a star nozzle and pipe 4 small rosettes or swirls onto a lined baking sheet, spaced well apart.
5
Chill the piped cookies for 15 minutes in the fridge to firm up the shape before baking.
6
Bake at 170C (340F) for 14-16 minutes until the edges are just turning pale gold, rotating the tray halfway through.
7
Transfer to a wire rack and cool completely before serving, as the cookies firm up as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g softened butter
- 0.6 oz16g sugar white
- 5/85/8 egg yolks (10g)
- 1.4 oz40g sifted all purpose flour
- 0.2 oz6g cornstarch
- 0.2 oz6g mixed with pandan extract coconut milk
- 0 oz0.5g salt
- 0 oz0.5g pandan green, a few drops food colouring
