Cookies

Chinese New Year Cookies: Laksa Cookies


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.

Laksa Cookies
Lovely laksa cookies!

Let’s bake!

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.

Ground Dried Prawns
Ground dried prawns.

Fried Grounded Dried Prawns
Fried dried prawns (grounded).


Galangal (Lengkuas)
Galangal or lengkuas in Malay.

Ingredients for Laksa Paste
Some of the ingredients for making laksa paste.

Chopped Ingredients
I sliced them up for easy blending.

Spice Paste
Blended spice paste.

Saute Spice Paste
In low heat, add 6 tablespoon oil and saute the spice paste until fragrant for about 15 minutes. Stir occasionally to prevent burning.

Add Turmeric & Coriander Powders
Add turmeric and coriander powders and saute for 3 minutes.

Add Dried Prawns & Coconut Milk
Add fried dried prawns and coconut milk. Cook for another 5 minutes. Remove and seat aside to cool before using.

Laksa Paste
Laksa paste. As you only need 120g of laksa paste you will have some leftovers. What did I do with it? Eat it of course! Yum-yum.

Daun Kesom-Laksa Leaves-Polygonum
Laksa leaves or in Malay is called daumn kesom. Also known as polygonum.

Finely Chopped Laksa Leaves
Finely chop the laksa leaves.

Now to make cookie dough.

Shortening & Icing Sugar
Cream butter/shortening and icing sugar.

Add Laksa Paste & Laksa Leaves
Add laksa paste and laksa leaves. Mix well.

Add Flour, Baking Powder, Soda & Salt
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.

Cookie Dough
Cookie dough done. Now refrigerate for about 30 minutes to firm it up in a cling wrap.

Roll Dough
Roll out the dough to 3mm thickness. You don’t have to roll out the whole dough at once since space is limited. I find the dough to be a bit sticky, so I roll the dough between 2 cling wraps.

Cut Into Desired Shape
Cut into desired shape.

Brush With Egg Wash
Brush with egg wash.

Sprinkle With Laksa Leaves
Sprinkle with some laksa leaves.

Ready For Baking
Bake in preheated oven at 165oC for about 15 minutes or until golden brown. Remove and cool completely before storing.

The laksa smell was so intoxicating during the dough making and baking.

Laksa Cookies
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.

Method:
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.

Happy baking!

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2 Comments

  • Reply Dawn January 29, 2015 at 1:54 am

    Interesting. The laksa ingredients looks like Siamese laksa type. Kinda weird to see cookies that are savory.

    • Reply Che-Cheh January 29, 2015 at 3:59 pm

      Hi Dawn, That’s why I tried it. It’s not the yummiest cookie out there but definitely not bad. 🙂

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