Recipes

Dry Ingredients

Wet Ingredients

For Decoration

Directions

1. Pre-heat your oven to 160˚C.
2. Line baking trays with parchment paper.
3. Sieve flour together with pandan leaf extract powder, baking soda and salt into a mixer bowl. Sieve icing sugar into the bowl as well.
4. Add in semolina flour and ground almonds and whisk all the dry ingredients until combined. 
5. In a small bowl, combine the ghee with the pandan leaf liquid extract until combined. 
6. Add the ghee mixture into the mixer bowl and mix using low speed. Don’t forget to stop and scrape the sides of the bowl. Mix for about 3-4  minutes until all the dry ingredients are no longer dry and are combined with the ghee. Stop the mixer and using your hand, knead the dough into a ball and refrigerate for about 15 minutes.  
7. Remove from the fridge and roll a small quantity of dough in-between two sheets of parchment – I like doing it this way as it prevents my roller from absorbing any oil or butter from my dough and it creates less mess. I will always reuse the parchment paper for lining the baking trays.  
8. Roll until dough is about 7mm. Scatter some dried edible flower petals on the dough and roll again until about 5mm thickness. Using a cookie cutter, I’ve used a round one that is 3cm in diameter, cut the dough and place onto your prepared baking trays. 
9. Bake for about 12-15 minutes until the bottom of the cookie is a light golden colour. Cool completely before storing into airtight jars.