Biskut Semperit Klasik
Hidangan tradisional · Malaysian
A classic Malaysian butter cookie, known for its melt-in-your-mouth texture and delicate floral aroma, traditionally made with cornstarch and ghee for a superior crumb.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Unsalted Butter250g
- Icing Sugar100g
- Cornstarch150g
- All-Purpose Flour100g
- Ghee50g
- Vanilla Extract1 tsp
- Rose Water (optional)1/2 tsp
- Salt1/4 tsp
Langkah
- 1
Cream the unsalted butter, ghee, and icing sugar until light and fluffy.
- 2
Sift in the cornstarch, all-purpose flour, and salt. Mix until just combined into a soft dough.
- 3
Add vanilla extract and rose water (if using) and mix gently.
- 4
Transfer the dough to a piping bag fitted with a star nozzle or use a semperit mold.
- 5
Pipe or press the dough onto a baking sheet lined with parchment paper in desired shapes (e.g., flower, swirl).
- 6
Bake in a preheated oven at 160°C (320°F) for 15-20 minutes, or until the edges are lightly golden.
- 7
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
