Eid is round the corner. And so I decided to bake another cookie I havent tried. These Malaysian cookies called Dahlia are so easy to make but I had such a horrible time pumping the dough out. They are beautiful, though and melt in your mouth.
I followed popular Malaysian YouTube Che’ Nom for this recipe, but I think I might try other recipes. Though they turn out soft, they were too soft and powdery in my mouth. But they do look so gorgeous and I am sure, look pretty in my pink Pyrex canister. Even though I have no idea who will be visiting me this year, given the stringent measures here we have to eliminate COVID.
The ingredients are so easy. 250g softened butter, 1 cup of corn flour, 1 cup of powdered sugar, 1 cup of custard powder, 1 egg yolk, and 2 cups of plain flour. Actually, for the flour the advice was not to add all in but to eyeball how much you need to form a soft dough.So after mixing the ingredients above, this was my soft dough. It was a beautiful dough.This was the device I bought for ‘beginners’. One can use a star nozzle and a piping bag but that apparently takes practice. But this was not easy either! Obviously, I am a novice when it comes to all things cookies.The device is so small, that after three pumps, we had to refill it with dough. And this recipe, as with other recipes for this cookie I am sure, produces few cookies. For this recipe, we got 79 cookies exactly.The chocolate chip center makes it so pretty!The flower petals stay intact!Ready to be bottled and filled in the pink canisters next week!
Check out my Eid/Raya table next week when I fill my canisters with cookies, crackers, nuts and more! Who’s coming over to my house, now? lol. Die, pandemic, die. I curse you for ruining my Eid for two years in a row.
Loves eating...too much.
Pottering about in my kitchen is a joy.
Loves culture and different cuisines; loves buying food books and trying them out.
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The Occasional Cook 