120 g unsalted butter
40 g icing sugar
50 ml Coconut cream
1 packet Prima Taste Nonya Curry Paste
2 tbsp dessicated coconut – pan fry till light brown
2 tbsp dhal – soaked till soft – drained and set aside
2 tbsp Chicken Floss
180 g plain flour
2 tbsp Urad flour
1/2 tsp salt
(Sieve flours and salt– set aside)
2 sprigs curry leaves – minced finely
4 kaffir leaves – minced finely
Minced chilli padi (for topping)
1 large egg yolk (mix with a bit of water) for glazing
1) In a mixing bowl, add in flour mixture, minced leaves, coconut cream, dhal, dessicated coconut, chicken floss, butter and icing sugar, mix evenly until it forms a pliable dough.
2) Transfer dough to a lightly floured flat work surface. Roll dough flat to about 0.5 cm thickness. Use your preferred mould to cut the cookies and transfer to a baking tray lined with baking paper. Egg wash the cookies and top with with minced chilli padi.
3) Bake in pre heated oven 170 C for 15-18 minutes on medium shelf. Bake longer if want more crispier.
4) Cool on wire rack completely before storing in airtight container.