Vietnamese · Dessert
Butter Pandan Cookies
A Vietnamese bakery-case favourite, these butter pandan cookies pack fragrant pandan-infused coconut and coconut milk into a rich, short, piped butter dough. The result is a delicately green, lightly crisp-edged cookie with a soft, sandy crumb and a distinct tropical, grassy-sweet aroma that sets it apart from a plain butter cookie.
$0
15 minsPrep
13 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
247Calories
3.3gProtein
14.7gFat
25.9gCarbs
9.4gSugar
0.9gFiber
288mgSodium
84mgChol
9.3gSat Fat
51mgPotassium
14mgCalcium
1.2mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Blonde Ale
local
Vietnamese Iced Coffee (Cà Phê Đá)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Cream the softened butter and sugar together until pale and fluffy, about 3 minutes with a stand mixer on medium speed.
2
Beat in the egg yolk, pandan-steeped coconut milk and a drop of pandan green colouring until fully combined.
3
Fold in the sifted flour, grated coconut and salt until a soft, pipeable dough forms.
4
Spoon the dough into a piping bag fitted with a star nozzle and pipe 4 small rosettes onto a lined baking sheet, spaced well apart.
5
Bake at 170°C (340°F) for 12-14 minutes until the edges turn light golden while the centres stay pale green.
6
Cool the cookies on the tray for 2 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, softened
- 18g18g Sugar White
- 10g10g Egg Yolk
- 42g42g All Purpose Flour, sifted
- 8g8g Coconut Flesh, finely grated, pandan-infused
- 4g4g Coconut Milk, pandan-steeped
- 1g1g Food Colouring, pandan green, optional
- 1g1g Salt
