Flaky, crumbly, light and melt-in-the-mouth– butter cookies in some shape or form are a sweet festive treat in many parts of the world. In Greece, they have the Kourabiedes for Christmas while in Germany, there’s the Butterplätzchen! But where did this trend begin? The origin of butter cookies is said to stem from Persia (or modern day Iran), but today, there are many interpretations of the recipe across the globe. The simple combination of butter, sugar and flour leaves room for different cultures to experiment and improvise based on their local preference.
In the Malay-Asian cuisine, butter cookies have taken the form of many other traditional cookies such as Sarang Semut, Kuih Sugee, Kuih Makmur, Kuih Lidah Kucing and Kuih Semperit.
If you’re one of the people who loves the iconic Royal Dansk blue tin of butter cookies, stay right on! In today’s Hari Raya inspired Semperit recipe, we channel our inner Masterchefs to create the elevated version of the traditional Kuih Semperit. This easy Kuih Semperit 3 Ways recipe uses commonly found ingredients such as condensed milk, chocolate chips and cornflakes.
Let’s get started!
Making the Semperit Dough
- 2 ½ cup MFM rose flour
- 2 ½ cup corn starch
- 2 tbsp rice flour
- 250 ml condensed milk
- 1 cup butter
- 2 tbsp vanilla essence
- Combine all the ingredients for the Semperit dough
- Divide into three equal portions
1. Semperit Maine Coon
- ½ cup of premium chocolate chip
- Take one of the dough portions (see above) and pipe them individually using a No 15 open star decorating icing tip.
- Top the dough with chocolate chips for garnish.
- Bake in the oven at 180 degrees celsius for approximately 15 minutes.
2. Semperit Rangup Cornflakes
- ½ cup of crushed cornflakes
- Take a second dough portion (see above) and mix well with the crushed cornflakes.
- Roll into a round flat disk of about 3cm wide and lightly flatten onto your baking tray.
- Bake in the oven at 180 degrees celsius for approximately 12 minutes.
3. Semperit Red Velvet Tijah
- 3 tbsp of red velvet emulco
- 50 g of white chocolate chips
- Take the third and final portion of dough and mix well with the red velvet emulco.
- Pipe the dough using a No 15 open star decorating icing 15 icing piping tip.
- Top the dough with white chocolate chips.
- Bake in oven at 180 degrees celsius for approximately 15 minutes.