Cacao Dahlia butter Cookies (Biskuit Semperit)
Delightful “melt in the mouth” cookies that are not only very easy to make but look pretty and appealing as they are shaped like Dahlia flowers. They are a favourite treat all year round and especially during the festive seasons like Chinese New Year and Hari Raya in Malaysia
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 66 servings
- Difficulty
- MEDIUM
Ingredients
- 200 g vegan butter
- 200 g gluten free all-purpose flour
- 150 g corn starch
- 60 g potato starch
- 11/2 tbsp organic raw cacao powder
- 100 g gluten free icing sugar (also called powdered sugar or confectioners' sugar)
- 1 tsp vanilla extract
- 1 to 2 tablespoons dried cranberries (finely diced )
- 2 tsp egg replacer powder
- 2 tbsp water
Instructions
- 1
In a large mixing bowl, cream the vegan butter with an electric hand mixer until light. Then gradually add in the icing sugar and vanilla extract, whisk until light and pale in colour.
- 2
Sift into a large bowl all the gluten free all-purpose flour, corn starch and potato starch. Whisk and combine well.
- 3
Then add the sifted flour into the butter mixture, stir and mix with a spatula until combine well. Hand knead the dough until you get a smooth texture.
- 4
Preheat fan-forced oven to 140C or 285F. Position the oven rack in the lower third of your oven.
- 5
Line baking trays with baking/parchment papers.
- 6
Place some dough into the icing nozzle, push and pipe the dough out using your thumb by pressing down gently onto the lined baking tray when piping.
- 7
Place each cookie dough 1 inch apart.
- 8
Press a piece of diced dried cranberry gently onto the center of each cookie dough.
- 9
Bake in the oven for 20 to 25 minutes or until the cookies are lightly brown.
- 10
Allow the cookies to cool on the baking trays for 3 minutes before removing to a cooling rack.
- 11
Once the cookies are completely cooled, store in an air-tight container.