Have you ever tasted the delightful crunch of a Semperit cookie? Whether you call them custard cookies, Biskut Semperit, or Kuih Semperit - also known as Biskut Dahlia or Kuih Dahlia when shaped into a dahlia flower - these cookies evoke nostalgia and celebrate a cherished heritage (EASY EGGLESS VANILLA BUTTER COOKIES). These Malay heritage cookies are beloved for their crumbly texture and attractive appearance.
They hold a special place in the hearts of those who appreciate them and will never go out of style during festivals, especially during Hari Raya, where they are often served as a treat for guests and enjoyed with family (CHILI CHOCOLATE COOKIES).
Despite the rise of high-tech, 21st-century cookies, Semperit remains a personal favorite of mine. As a proud member of the Malaysian heritage, I simply adore Malay cookies, kuih-muih, and traditional savory dishes. Nothing short of splendid, my kitchen filled with the irresistible aroma of butter and vanilla as they baked to golden perfection.
Holding one of these delicate pieces adorned with sugar sprinkles, I knew the effort had been worth it. I opted for the ribbon version, which I found easier to make, but trust me, it still posed its challenges. Next time, I’ll tackle the dahlia flower version.
Just out of curiosity, do Malaysian Indians make Biskut Semperit? Are they familiar with this delightful treat?
Ingredients
150g butter
55g caster
sugar
1 egg yolk
1 tsp vanilla
essence
120g
all-purpose flour
50g corn flour
80g custard
flour
Sugar sprinkles (for decoration)
Method
Combine the 3
types of flour and set aside.
Cream butter
and sugar until light and fluffy.
Add yolk and
vanilla, continue to cream.
Sift flour
mixture over and fold/beat on low speed until combined.
Pinch out a bit
of the dough and insert into the mold.
Press out the
long ribbon shape(s) individually on a baking tray lined with baking paper.
Decorate with
sugar sprinkles.
Bake at 160°C for 20 minutes or until golden yellow.
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