Walnut Laksa Cookie
This is the Ultimate Laksa Cookie, a-melt-in-your–mouth delight. A quintessential butter cookie yet spiced with that potent Laksa flavour; it melts away in a burst of those spicy, lemak, coco-nutty flavours! Level of Difficulty: Easy
Servings: 80 bite-size cookies
Ingredients
- 200 g butter
- 50 g icing sugar
Flour mixture
- 100 g top flour
- 50 g plain flour
- 50 g corn flour
Laksa condiments
- 2 1/2 tbsp laksa paste
- 2 1/2 tbsp coconut cream
- 5 stalks of laksa leaf (de-stalked and minced)
Instructions
- Pre-heat over to 175°C or 350°F
- Mix and double sift the three types of flour. Sift the icing sugar. Cream butter adding the icing sugar gradually, until light and fluffy ~ 2 min.
- Add minced Laksa leaves and the Laksa paste. Mix quickly just to combine ~ 30 sec. Add the coconut cream. Mix for another 30 sec till just combined.
- Using a spatula, add in the sifted flour mixture in 4 parts until well mixed. Cookie dough should be piping texture. Put in a large piping bag and pipe swirls, ~ an inch apart unto a cookie sheet (I used the Wilton 1M tip)
- Bake for 15 min (middle rack) until golden brown. Let cool and enjoy.
Notes
Sifting
For that butter cookie texture, sifting is ALL IMPORTANT so you would not want to skip this step. I would recommend double or triple sifting both the flour mixture and the icing sugar if time permits.
Butter texture
The butter should not be used straight from the fridge as it would be too cold. It should be left to soften to room temperature. Butter texture will be soft but it should still hold its shape.
I usually take out the butter from the refrigerator about an hour before to soften to room temperature. I measure out my ingredients in the meantime and start mixing once the butter is at the right softness.
Creaming
Whilst some conventional wisdom calls for creaming at medium speed for 4-5 minutes until butter has turned light yellow and doubled in volume, I believe this needs to be adjusted for local weather and humidity, machines with different speed strengths etc which could give totally different results.
For this recipe birthed, I creamed the butter for 3 minutes max (@medium speed on KitchenAid) before mixing in the flour. The butter had more volume and was slightly lighter in color with visible fluffy peaks.
Check out the video above to see the butter texture and creamed consistency.
PS: When I creamed for longer, it was a FAIL - the cookies spread out too much during baking and lost all of its beautifully piped contours.