A buttery and irresistibly sweet recipe from our friends at Sharefood.sg! Indulgent butterscotch and gula melaka match perfectly with the buttery cookie base, making these Ondeh Ondeh Cookies a favourite for anyone with a sweet tooth.
In the Kenwood stand mixer, place [Set A] ingredients into the mixing bowl. Attach the K paddle attachment, beat on speed 3 till the butter becomes light and fluffy.
Next, place [Set B] ingredients into the mixing bowl and beat till well combined.
Sieve in [Set C] ingredients. Beat till dough forms.
Wrap the cookie dough in a clingwrap and chill for 1 hour.
Remove the cookie dough from the chiller. Let it sit in room temperature for 3 minutes till dough softens. If the dough is still hard and crumbly, add in 1 tbsp of milk, and use your hand to knead it gently. Repeat this step till the dough becomes pliable.
Place the dough on a table top laid with clingwrap. Cover the dough with a large cling wrap and use a rolling pin to roll out the dough to about 3cm or 4cm thick
Use a tart cutter and cut out the shape of each cookie.
Transfer the cookies to the baking tray lined with parchment paper, leaving 1cm apart from each other.
Bake cookies in a preheated oven at 150oC for 30 – 40 mins. Allow the cookies to cool on baking sheet for 5 minutes before transferring to the wire rack to cool completely.
In a microwave-safe bowl, add in buttescotch chips and coconut oil. Transfer to the microwave oven and heat it up for 10 – 20 sec. Remove from oven, stir to combine mixture. If the content has not fully melted, heat it up for another 10 sec.
Scoop a spoonful of melted butterscotch onto the cookie.
Decorate ½ of the cookie with gula melaka, another ½ with desiccated coconut.
Leave it in room temperature till the butterscotch hardens and it’s ready to be eaten! Do store the cookies in air tight containers.