材料A

牛油250克
糖粉180克
酥油130克
菜油50克
温水150克
椰浆2大汤匙
星洲叻沙酱50克

材料B

面包粉200克
面粉380克
叻沙叶2大匙(磨碎)

装饰料

切达芝士碎适量

做法

  1. 把酥油和菜油混合均匀待用。
  2. 把温水和椰浆混合均匀待用。
  3. 把牛油和糖粉混合搅打至光滑的奶白色,交替加入菜油混合物和椰浆混合物,搅拌均匀。
  4. 加入星洲辣沙酱拌匀。
  5. 加入过筛后的面粉,搅拌均匀成曲奇面糊。用汤匙将面糊舀入有大号曲奇花嘴的裱花袋,在烘焙纸上挤出漩涡圆形曲奇。
  6. 在曲奇表面撒上一层芝士碎,放入预热至160°C的烤箱烤25分钟至表面金黄色。冷却后可在密封容器内存放2至3个星期。

Dancing Laksa Swirls

Ingredients A

250g butter
180g icing sugar
130g ghee
50g vegetable oil
150g warm water
2 tbsp coconut milk
50g Laksa Paste

Ingredients B

200g high-gluten flour
380g all-purpose flour
2 tbsp laksa leaves (grated)

Garnishing

some shredded cheddar

Method

  1. Mix ghee and vegetable oil evenly.
  2. Mix warm water and coconut milk evenly.
  3. Mix butter and icing sugar until glossy and pale white. Add in ghee mixture and coconut milk mixture alternatively and mix well.
  4. Add in Laksa Sauce and mix well.
  5. Fold in sifted flour and mix well to a batter. Scoop into a piping bag attached with big swirls nozzle, pipe onto baking sheets.
  6. Springkle a layer of shredded cheddar over cookies. Bake in pre-heated oven at 160°C for 25mins until golden brown. Leave to cool before keeping in airtight container. It can be stored for 2-3 weeks.
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佳味 Dancing Chef

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