Pandan Shortbread
Today's COOKIE RECIPE is fragrant and buttery. This Pandan Shortbread is a favorite among young and old.
Recipe by Mama Ding
Total Time | Prep Time | Cook Time
30 mins 15 mins 15 mins
Ingredients
550 g Hong Kong flour, sifted
300 g butter (unsalted), room temperature
5 g salt
200 g icing sugar
10 g baking powder
30 g whipping cream
6 g vanilla essence
4 tbsp pandan juice (blend 20 pandan leaves with 6 tbsp water and strain)
Method
01 In a mixer, cream butter, salt and sugar on high speed for 10 minutes until fluffy.
02 Scrape the sides of the bowl. Add whipping cream, vanilla essence and pandan juice. Mix on medium speed for 5 minutes.
03 Add flour and baking powder on slow speed for 1 minute until well blended.
04 Roll out dough to 8 mm/quarter inch thick between 2 plastic sheets and cut with cookie cutter.
05 With a thin skewer or a fork, prick holes all over to allow steam to escape.
06 Bake for 15 minutes at 180C/350F in a convection oven, making sure the top doesn’t brown too much.
07 Let cool then store in airtight containers.