Laksa is a spicy noodles soup from Malaysia. The Laksa that we usually see here in Sydney is the curry version. We all love Laksa but have you had Laksa cookies before?
Well, apparently Laksa cookies has been around for quite a while now, especially in Singapore. Not so much in Sydney as none of my friends heard about it. I personally have not tried Laksa cookies before but I am very eager to try and make it. Chinese New Year will be in 2 months time and it’s a good time to try something new.
As with any Laksa recipe, a good Laksa lies with the spice paste. It could make or break the finished product. Same goes with these Laksa cookies. You can always make your own Laksa paste but in this recipe, I’m using a shortcut, a.k.a. store bought Laksa paste. There are lots of Laksa paste out there. I’ve chosen Ayam brand Laksa paste as it is widely sold here in Sydney.
This recipe is adapted from Guai Shu Shu. If you would like to know more about Asian recipes, or just want to get some inspiration, this is definitely the go to site.
There are only 7 ingredients in this recipe, i.e. flour, butter, sugar, salt, laksa paste and curry leaves. An egg yolk for egg wash. If you have a basic butter cookies recipe, you can definitely use it and then add in the laksa paste. Store bought Laksa paste already have salt in it, but I’ve still added a pinch of salt to elevate the taste as I find the paste was slightly on the sweeter side. You can omit the curry leaves if you don’t have it. Or simply swap it with Vietnamese mint.
Just cream the butter and sugar then add in the remaining ingredients. Form a soft dough and pop it into the fridge for 30 mins to harden the dough a bit for easy rolling. Roll the dough into the desired thickness then cut it using a cookie cutter. Pop it into a preheated oven then bake until golden brown.
1. Combine all ingredients and form a soft dough 
2. Wrap in cling wrap and pop in the fridge 
3. Roll the dough with the help of chopsticks for even thickness 
4. Place on the baking tray and brush with egg wash
Conclusion? These cookies have quite an interesting taste. Buttery texture with a slight taste of spiciness after every bite which is perfect. Most of my friends liked it but some thinks that they are too spicy for their liking. This all comes down to personal preference. Store cookies in air tight container for up to 2 weeks.
Are you an adventurous foodie? If yes, go ahead and try this recipe. If you prefer crispier version, you can try my Laksa crackers (coming soon).
Tips:
- Get store bought Laksa paste to save time.
- If the dough is too soft, pop the dough into the fridge for at least 30 mins. Or roll the dough in batches and put the rest back into the fridge until ready to be used.
- You can omit the curry leaves if you don’t like. Or simply swap it with Vietnamese mint.
- To make an even thickness of the cookies, I’ve used a couple of chopsticks to help with the rolling of the dough. Just put the chopsticks on the side of the dough before rolling. Roll the dough until you reach the chopsticks.
Baking Equipment:
- Bowl
- Mixer with paddle attachment (or food processor)
- Rubber spatula
- Cling film
- Rolling pin
- Pastry board or mat
- Cookie cutter
- Pastry brush
- Baking tray
- Baking paper
- Cooling rack
- Scrapper (to cut the dough), optional
- Chopsticks (for even thickness), optional
- Palette knife (to transfer the cookies to baking tray), optional
Laksa Cookies
Feeling adventurous? Try making these buttery and slightly spicy Laksa cookies to share with friends and families.
Ingredients
- Plain Flour : 180g (extra for rolling the dough)
- Butter: 120g
- Icing Sugar : 40g
- Laksa Paste : 2-3 Tbsp (note 1)
- Curry Leaves : 5 stalks (note 2)
- Salt : 1/2 Tsp, optional (note 3)
- Egg Yolk : 1 (for egg wash) (note 4)
Directions
- Preheat oven at 170 degree celcius. Place baking paper on baking tray.
- Cream the butter and sugar. (note 5)
- Fold in the remaining ingredients to the butter and sugar mixture with a rubber spatula.
- Form a soft dough and wrap in cling film. Pop in the fridge for at least 30 mins.
- Take the dough out from the fridge and cut it into half with a scrapper if required. Work with one dough at a time. Pop the other dough back into the fridge.
- Scatter some flour on the pastry board to avoid the dough from sticking. Place the chopsticks on the side of the dough if using. Roll the dough until you reach the chopsticks. You will find an even thickness of the rolled dough.
- Cut into shape using a cookie cutter. Transfer the cookies onto the baking tray. Continue with the remaining dough.
- Brush with egg wash and pop in the preheated oven. Bake for 12-15 mins until it’s golden brown.
- Let it slightly cool down on the baking tray before transferring them onto the cooling rack to cool down completely. Once cooled, keep cookies in an air tight container for up to 2 weeks.
Recipe Note:
- Homemade or store bought Laksa paste. To save time, just use store bought.
- Omit or substitute with Vietnamese mint.
- Taste your Laksa paste. Add a pinch of salt if too sweet.
- For a more golden colour look, use egg yolk. Or else, whole egg is perfectly fine.
- You can use a food processor for this. Put all ingredients in the food processor and make several pulses until it form a pliable dough.
Nutrition Per Serving (Based on 12 servings without curry leaves):
| NUTRITION INFORMATION | AVE QUANTITY PER SERVING |
|---|---|
| Calories | 30.6kcal |
| Protein | 0.5g |
| Fat (total) | 1.9g |
| – Saturated Fat | 1.2g |
| Carbohydrate | 2.9g |
| Sugars | 0.7g |
| Sodium | 27mg |
DID YOU MAKE THIS RECIPE?
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