recipe adapted with modifications from/食谱经调整取自于:

60g salted butter (unsalted butter ok)
1 tbsp coconut oil
50g gula melaka, finely chopped
10g egg yolk

15g dessicated coconut
20g coconut cream powder

100g cake flour
25g potato starch
1/2 tsp baking powder
1/4 tsp baking soda

有盐黄油 60克(无盐黄油 OK)
椰子油 1大匙
马六甲椰糖 50克、剁碎
蛋黄液 10克

干椰丝 15克
椰浆粉 20克

蛋糕粉 100克
片粟粉/土豆淀粉 25克
泡打粉 1/2小匙
苏打粉 1/4小匙


beat butter, coconut oil, gula melaka and egg yolk till creamy

img_3975add in dessicated coconut and coconut cream powder
mix well

sift in flour, potato starch, baking powder and baking soda
fold and mix with a spatula till you get a soft dough

img_3979lightly grease and flour mould (if using)
you can also divide dough into equal sizes, shape into little balls then press down with a fork

press dough into cavities then slice off additional dough with offset spatula

img_3982tap dough out of mould
chill for at least 30 mins
冷藏自少 30分钟

bake in centre rack of preheated oven of 150 degrees C for 35 mins
送入预热至 150摄氏度中层烤箱烤 35分钟即可

Personal notes/温馨小贴士:

img_3990– baking time and temperature is for reference only. original recipe bakes for 20 mins but at 20 mins, my cookies were very pale. i continued to bake till they were golden brown before removing. cookies are very crispy

烘焙时间和温度仅供参考。原食谱烘焙时间为 20分钟。但我家曲奇烤了 20分钟后还是没上色。。所以我续烤至曲奇上色为止。曲奇超爽脆。好次!



(13) Comments

  • Lee (January 20, 2017)

    Hi. I have tried baking these cookies. Taste good but the texture quite soft and crumbly. I prefer crispy type. Maybe it’s my problem here. Thanks.

    • Victoria (January 21, 2017)

      Hi, apologies it didn’t work out the way you want but if my memory don’t fail me, it shouldn’t be a short cookie (if you look at the proportion of the flours used). Mine was quite crisp. You may have needed a slightly longer baking time

  • Michelle (January 20, 2017)

    the part chill for 30 mins before baking can be skip?

    • Victoria (January 21, 2017)

      If u r baking in a cool kitchen yes. If not, i don’t suggest u skip especially if u r using mould. If your dough is warming or singapore room temperature when it goes into the oven, it will spread and lose shape.

  • Lynn (January 26, 2017)

    Hi, Happy lunar New Year, Victoria,
    May I know where to get the coconut cream powder? If did not have coconut oil can I use coconut milk?
    Thank you for sharing your recipe.

    • Victoria (January 26, 2017)

      Hi, Pls check with your local supermarkets or baking supplies stores. And no, oil and milk both have different consistency and uses. It cannot be substituted that way

  • Inge (August 22, 2017)

    If I omit the egg yolk to make it eggless version, will the cookies become hard? Thanks.

  • emily (January 11, 2018)

    Is it ok if i leave it in the fridge to cool it for 15mins before i shape it with the mould and back into the fridge again? I have difficulty moulding it into the shaped mould.

  • Joanne (January 28, 2018)

    Hi can I check whether r you using dry dessicated coconut or?

  • Sharon (May 13, 2018)

    Hi Victoria, may I know the approximate yield of this recipe? Thank you!

  • Kenya Lee (September 25, 2018)

    hi Victoria, what brand of coconut cream powder you used ? I tried looking at the local supermarket, cant find

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Victoria Bakes – Baking into the Ether