I was intrigued by this laksa cookies found in Flavours magazine many moons ago. Laksa cookies? Never heard of it or tasted it before. Interesting!!! However I was put off by the many ingredients involved. Turns out I only need to buy as little as 4 ingredients as most of them are already available in my pantry. Wohoo. Let me be frank with you. It took me 5 hours just to make 1 batch of 59 cookies. Definitely not worth anyone’s time. But if you’re as curious as me feel free to try this really unique cookie for Chinese New Year.
First let’s make the laksa paste. If you want to skip this step, I think you can just buy the readily available laksa paste from supermarket.
Now to make cookie dough.
Add flour, baking soda, baking powder and salt. Mix to form a dough. The magazine’s recipe did not mention salt. But since I find the end result a bit bland, I recommend you to add about 1/2 to 1 teaspoon salt.
The laksa smell was so intoxicating during the dough making and baking.
I get mixed reviews from my family for this laksa cookies. Mom said yum. Dad and sis felt the cookies taste a bit bland although it has the aromatic laksa smell. For me, I like it but also find it a bit bland. For the bland taste, I have corrected it in the recipe by adding salt.
Feel free to try this recipe and let me know if you like it and how long it took for you to make this cookie. 😛
Laksa Cookies – Chinese New Year Cookies
Adapted from Flavours magazine Jan-Feb 2009. Flavours adapted this recipe from Soshiok.com
Yields about 60 pieces (depending on cookie cutter size)
Ingredients for laksa paste:
25g dried prawns, washed, finely ground
5 shallots, peeled, sliced
2 cloves garlic, peeled, sliced
4 candlenuts (buah keras), sliced
15g galangal (lengkuas), peeled, sliced
10g dried chilies, soaked
1 1/2 stalks lemongrass, sliced
8 tablespoons cooking oil, for frying
1/4 teaspoon turmeric powder
3/4 teaspoons coriander powder (ketumbar)
1/2 tablespoon coconut milk
Ingredients for cookie dough:
75g butter or shortening (I used shortening)
40g icing sugar, sifted
50g coconut milk
120g laksa paste
5g polygonum (laksa leaves or daum kesom), finely chopped
250g plain flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 to 1/2 teaspoon salt, to taste (not in magazine but I find the cookie a bit bland. So add some salt ya.)
1 egg, lightly beaten, for egg wash
10g polygonum (laksa leaves or daum kesom), finely chopped, for garnish
Shortening wil give a crispier result and improve shelf-life. Use trans-fat-free shortening.
To prepare laksa paste:
1. Fry the dried prawns with 2 tablespoons oil over medium heat until fragrance, remove and set aside.
2. In a blender, process the shallots, garlic, candlenuts, galangal, dried chilies and lemongrass to form a paste.
3. Heat 6 tablespoons oil over low heat and saute the spice space (which you blended) until fragrant, stirring continuously to prevent it from burning about 15 minutes.
4. Add turmeric and coriander powders and saute for 3 minutes.
5. Add dried prawns and coconut milk and continue to saute for another 5 minutes. Remove and cool before using.
To make cookie dough:
1. Using an electric mixer, cream together butter/shortening and icing sugar.
2. Add coconut milk, laksa paste and chopped laksa leaves; mix well.
3. Add flour, baking powder, baking soda and salt; mix well to form a dough.
4. Wrap dough in cling film and refrigerate for about 30 minutes to firm it up.
5. Preheat oven to 165oC. Grease baking pans or line baking pans with baking paper.
6. Roll out the dough between 2 cling films (due to stickiness) to about 3mm thickness and cut into desired shapes using a cutter.
7. Place on baking pan and brush with egg wash and sprinkle with a little chopped laksa leaves.
8. Bake for 15 minutes or until golden brown. Remove and cool completely before storing in airtight container.