Thai · Dessert
Thai Pandan Butter Cookies
A lightened take on Thai pandan butter cookies, built on a greek yogurt and reduced-butter base so the signature pandan aroma and tender crumb survive the calorie cut, finished with a scatter of toasted coconut.
$0
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
200Calories
4.4gProtein
8.9gFat
25.7gCarbs
8.1gSugar
2.1gFiber
353mgSodium
32mgChol
6.2gSat Fat
113mgPotassium
24mgCalcium
1.3mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Thai Beer (Singha)
local
Thai Iced Tea
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet.
2
In a bowl, beat the softened butter, sugar and greek yogurt with a hand mixer until light and well combined, about 2 minutes.
3
Add the egg, coconut milk, vanilla extract and a few drops of pandan green food colouring, and beat until smooth and evenly tinted.
4
Sift the all-purpose flour, coconut flour, baking powder and salt together, then fold into the wet mixture until a soft, slightly sticky dough forms.
5
Divide the dough into 2 equal portions and shape each into a flattened round, about 1cm thick, spaced apart on the lined baking sheet.
6
Bake for 13-15 minutes until the edges are just set and the tops are pale gold with a faint green hue; the centres will firm up as they cool.
7
Scatter the toasted desiccated coconut over the warm cookies immediately after baking so it adheres to the surface.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted all purpose flour
- 0.2 oz6g coconut flour
- 0.4 oz12g softened butter
- 0.6 oz18g greek yogurt
- 0.5 oz14g sugar white
- 1/61/6 eggs, lightly beaten (10g)
- 0.3 oz8g coconut milk
- 0 oz1g pandan green, few drops food colouring
- 0.1 oz2g vanilla extract
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.2 oz5g toasted, for topping coconut desiccated
