This recipe is best with
Recipe Ingredient
- Cookie Dough
- 200g Anchor Unsalted Butter
- 80g icing sugar
- 1 nos egg whites
- 8g pandan essence
- 250g all purpose flour
- 2g salt
- Toppings
- Some kaya spread
- Some dessicated coconut to sprinkle
- Piping bag
Instructions
- Preheat oven to 180 deg C
- Cream butter and sifted icing sugar until pale and fluffy
- Gradually add in the egg white and pandan essence and mix well
- Then, add in the sifted flour and salt. Mix till it forms a dough
- Divide dough into 5-8g each and round them. Place on a lined baking tray and make an indent in the middle before filling with some kaya spread using a piping bag
- To top off, sprinkle some dessicated coconut and bake for 18 minutes at 160 deg C
- Leave them to cool before storing into your cookie containers
