Class ended a little early today so I got home and decided to start the pre-Raya/Eid baking with ‘Semperit‘ .Semperit is basically butter cookies taken to a WHOLE NEW LEVEL.It’s very light,crumbly and literally melts in your mouth.The cookies are just so pretty which is an added PLUS.
The recipe is adapted from a popular Malaysian website, myResepi. So why not spare 2 hours of your day and prepare these babies from scratch!It’s easier than you think .
My first attempt at Semperit was in Adelaide a couple of years back.Well,Raya down under was different but in a good way.I remember baking these until 2am in the morning cause we had a miniature oven back then. So to my Adelaide friends that I have crossed path with & especially to my peeps at 805,803,my favourite red cabbie,my Stars Align family and my crazy girl from botanic apt,
this one’s for you.
To start off,all you need are,
300g of butter
160g of icing sugar (sifted)
100 corn flour
160g of custard powder
240g of plain flour
2 egg yolks
Sprinkles/100′s and 1000′s/cherries
1.Preheat oven at 160c/320f and line trays with baking paper.
2.Prepare 3 bowls with ingredients listed as above.
3.Beat ingredients in A until light and fluffy.
4.Mix ingredients in C and mix well.
5.Pour in B into the mix and beat until just combine.Your dough should be soft but still firm enough to hold its shape when piped.
6.Put you dough into a piping bag with a star nozzle and pipe or you can use semperit mould which is widely available in shopping malls or any baking supplies store.Also,don’t forget to make your semperit pretty.
7.Bake for 18-20 minutes depending on the size of you cookies.
8.Leave it to cool before munching on these babies or you will be at risk of getting throat cancer as my mum would put it. :p
Tips & Tricks
1.Do not forget to sift your dry ingredients to avoid any lumps in your dough.
2.Do not over mix your dough when putting in the flour or you will have a really really dry cookie, & we don’t want that,do we?
3.Have fun baking my looveeerrrsssssss. *heartheart*