Pandan Gula Melaka Sandwich Cookies

Pandan and Gula Melaka is the quintessential flavour of sweets in the region. During this Hari Raya festive season, tryout this cookie recipe which will bring out these flavours, and impress your guests!

Time: 3 hours

Servings: 25 – 30 cookies

Equipments:

Baking Sheet

Parchment Paper

Offset Spatula, small

Embossed Rolling Pin

Cooling Rack

Mixer

Sieve

5cm Round Cookie Cutter

Ingredients:

Cookies

120g Powdered Sugar

240g Emborg Cook & Bake, softened

360g AP Flour

2 Egg Yolks

1/4tsp Kosher Salt

45g Pandan Leaves

125g Water

Frosting

225g Emborg Cook & Bake, softened

454g Powdered Sugar

45ml Emborg Whipping Cream

1/2tsp Salt, fine

90g Gula Melaka, shaved (Palm Sugar)

Steps:

1. Make pandan extract by blending pandan leaves and water together. Strain out solids and let mixture sit for a few hours. Then, scoop out water from the top of mixture to leave behind a concentrated pandan extract.
2. In a mixer with a paddle attachment, beat Emborg Cook & Bake and sugar together. Once combined, add egg yolks and pandan extract and continue beating until uniform.
3. Add flour and salt to the mixer, little by little. Scrape down the sides periodically to ensure everything gets mixed in.
4. Once dough is formed, divide into two and form into discs. Wrap them in plastic wrap and keep chilled for at least 2 hours.
5. Preheat oven to 180° C.
6. Roll out the dough between two sheets of parchment paper 0.5cm thick.
7. Using a floured embossed rolling pin, perform one continuous roll on the dough, with just enough pressure to leave an imprint on your dough.
8. Cut out circles from the dough and remove the excess dough. This excess dough can be wrapped in cling wrap and store in the chiller before re-rolling for another batch of cookies.
9. Place cut the sheet of parchment paper with cut out circles on a sheet pan and keep in the freezer to firm up for 10 minutes.
10. Slide out the cookie circles and place on a parchment paper lined baking tray. You don’t need much space between the cookie circles as they do not spread as they bake.
11. Bake in the oven at 180° C for 8-10 minutes until set.
12. Transfer on to a cooling rack to cool.
13. To make the buttercream: In a mixer with a paddle attachment, mix the Emborg Cook & Bake and salt together.
14. Then, sift it powdered sugar bit by bit while mixer is running on low speed. Scrape down the sides periodically to mix in evenly.
15. Add Emborg Whipping Cream to thin out the mixture slightly and lastly, mix in gula melaka. Transfer into a piping bag.
16. To assemble the cookies, sandwich about 1tbsp of the buttercream between the undecorated side of the cookie circles. Store in an airtight cookie jar.