Pandan Gula Cookies
Image credit: Bake with paws
Ingredients
- 200 g
Wheat flour - 170 g
Anchor Unsalted Butter - 30 g
Corn flour - 1 � tsp
Baking powder - 1
Egg (room temperature) - 60 g Gula Melaka (shredded & chopped into fine pieces)
- 1 tsp Pandan paste
- ? tsp
Salt
Instructions
- In a big bowl, mix the butter and gula Melaka with an electric mixer until light and fluffy.
- Add the egg and mix evenly. Mix in the pandan paste and whisk well.
- Add in the rest of the dry ingredients and continue to whisk.
- Pour the dough into a piping bag with a start tip of 1m. Press the dough out onto a baking tray with a distance between each dough as they will expand when baking.
- Bake in a heated oven at 180�C for 8 � 10 minutes or until the edges brown (depending on the temperature of your oven)
- Once done baking, leave to cool for about 5 minutes before transferring onto a cookie tray to completely cool
Notes
- � Make sure the cookies are warm to create air pockets in the batter and make your cookies harder.
- � Store in an airtight container and away from direct sunlight.