Calling all Sarawak Laksa lovers! These Sarawak Laksa Cookies will appeal to your tastebuds. Salty, sweet and spicy…they are great for munching. This is a basic COOKIE RECIPE. You can substitute with your favorite laksa paste (assam laksa, laksa lemak, Thai laksa etc). Or substitute with your favorite sambal to make sambal cookies. Get creative and have fun baking!

Recipe by Mama Ding

Ingredients

150 g (2/3 cup) unsalted butter, softened
100 g (4/5 cup) icing sugar
100 g (1/4 cup + 3 tbsp) any vegetable oil (except olive oil)
400 g (2 and 1/2 cup) plain flour, sifted
1/2 tsp salt
4 tbsp laksa paste
3 tbsp dried shrimps, soaked in hot water for 15 mins then drained well
some laksa leaves, finely shredded (optional)

Method

01 Preheat oven to 180 C/350 F. In your mixer bowl and using the paddle attachment, cream butter and icing sugar until well-combined, about 2 - 3 mins.

Add the oil and laksa paste, mix well.

02 Remove mixer bowl from the mixer and fold in the flour in 3 batches. Add salt.

Mix well until you get a soft dough.

03 Line your baking tray with parchment paper.

Scoop a teaspoon of the cookie dough. Use another spoon to push the dough and place it on the baking tray, a little apart from each other.

04 Top with a pinch of dried shrimps and some shredded laksa leaves (if using). Press lightly to adhere.

05 Bake in the preheated oven at 180 C/350 F for about 20 mins or until the edges are slightly browned.

Remove from oven and cool on a wire rack.

Store in an airtight container when cooled completely.

Notes

We used tiny dried shrimps. If you are using bigger dried shrimps, top with one or two pieces.

We used store-bought instant Sarawak laksa paste. You can use homemade paste, if preferred.

These cookies can keep for up to 3 weeks at room temperature.

You may add 30 g (2 tbsp) coconut milk powder to the flour when sifting, if preferred.

If you prefer a more salty cookie, increase salt to 1 tsp and reduce icing sugar to 60 g. Or adjust to taste.

For best results, use peanut oil.