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ONDEH ONDEH COOKIES
INGREDIENTS
170g salted butter, softened
40g caster sugar
1 egg
1 tsp vanilla essence
2 tsp pandan flavouring (Koepoe Koepoe brand, available at Cold Storage supermarkets)
600g self-raising flour, sifted
1 tsp corn flour
2 Tbs desiccated coconut
1/4 tsp salt
170g butterscotch chipsMETHOD
1. Preheat the oven to 180 deg C.
2. With an electric mixer on medium speed, cream butter and caster sugar for about one minute until the mixture turns light and fluffy. Add the egg, vanilla essence and pandan flavouring and mix for about five seconds.
3. Stop the machine and scrape down the sides of the bowl with a spatula. Switch on the machine again and continue mixing until the contents are well-incorporated.
4. In another mixing bowl, mix the self-raising flour, corn flour, desiccated coconut and salt. Add the flour mixture into the batter, gradually increasing the speed of the electric mixer from low to medium, until the dough clumps up.
5. Remove the mixing bowl from the electric mixer. Scrape down the sides of the bowl with a spatula. Fold butterscotch chips (below) into the batter and gather the clumps to form a ball.
6. Wrap the ball of cookie dough in plastic wrap and refrigerate for an hour. When the hour is up, remove the dough from the refrigerator and let it sit at room temperature for 10 minutes.
7. Roll the dough into balls that weigh about 15g each. Place the balls on a 30cm by 40cm baking tray, about 5cm apart.
8. Bake for 10 to 13 minutes or until the cookies turn slightly brown at the edges. Remove the tray from the oven and place it on a wire rack. Let the cookies cool completely before serving. Store leftover cookies in an airtight container.
Makes 70 cookies