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Thursday, February 28, 2013

Dahlia cookies (Old fashioned custard butter cookies) 卡士达牛油饼干

Finally i managed to make this custard butter cookie that suit to my sister's demand. What was her demand?  less buttery, less sweet, not strong custard taste, still taste light and almost melt-in-mouth, hahaha, very demanding !!
Once i done with this cookies, my husband just came back for lunch, and he could not stop eating this cookie after the first bite..I was wondering got so good mer, or he just wanted to please me and make me happy, hahaha..

This was the first batch of dahlia cookies that sent to my sister to taste out. She said the taste is almost there, but still need some modification to suite her taste!! Then i have to make 2nd batch..

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I use this piping tool to pipe the dough that look like dahlia flowers.

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I want the 2nd batch of Dahlia cookies look like this real Dahlia, so i started to play with colours..



Before baking look nicer than after baked!
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After baked
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At last, my sister is satisfied with the 2nd batch of Dahlia cookies..But she still have last comment, why the red spot look like blood spread on cookies, hahahaha..

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Dahlia cookies (Old fashioned custard butter cookies) 卡士达牛油饼干

(recipe source: modified from Dapur Tanpa Sempadan )
*makes about 90pcs

150g butter, at room temperature
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70g icing sugar
1 egg yolk
140g cake flour
60g corn flour
40g custard powder

Few drop of red food colouring (optional)
Pickled red cherries, chopped, for decoration

1. Sift cake flour, corn flour and custard powder together.
2. Beat butter, icing sugar until light and creamy.
3. Add in egg yolk, beat till combine.
4. Add in sifted flour and mix until mixture well combined and smooth. If you want to have two tone colours, add few drop of red colour on a small portion of dough.
5. Pipe dough on a pan lined with paper.
6. Place a small piece of red cherry on top of each dough.
7. Bake at pre-heated oven at 150C (fan forced) at lower rack for 23mins.

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Oh ya, this CNY i also made my son Desmond's favourite Kuih Bangkit (tapioca cookies). But this year I changed a bit of the recipe, half portion of Sago flour and half portion of Tapioca flour. According to the owner of the bakery ingredients shop, more sago flour added, resulted more crispy cookies, she said some peoples even use 100% sago flour..But i don't want to follow her suggestion, if use all sago flour, then i can not call this as tapioca cookies anymore, hehehe..
We love this cookie which is cripsy, delicate, melt-in-mouth feel, and full of coconut aroma!!
(try to use very fresh and thick coconut milk )

See Desmond helping me frying the flour, but after few minutes, he already run away, complaining his hand is pain, hahaha..

This is the last post related to this year CNY..
Now i am starting to prepera final round up of CNY Delights 2013 event and draw the lucky winners..And i have decided to increase the number of lucky winners from Two to Five , in view of your strong support !! Check it out later tongiht !!

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover


PH said...

Sonia, I have a very good laugh reading this post hah! hah! hah! Wah, your sister very demanding leh, hee..hee..and you are so good - make until she satisfied. If I got sister and she do like that, I will tell her to sendiri bikin, wor! Phong Hong very jahat! I must keep your recipe for next CNY. Very pretty lah the flower shape and colour :)

Bakeling said...

Hahaha ,attractive story line ! I will make this after I get my cookies press later.

Mel said...

Hi Sonia
I enjoyed reading your this post too...fun and humourous post. Next year I shall try the Kuih Bangkit...so long I didn't make this. Of course, will try your recipe.

Somewhere in Singapore said...

Your sister is so cute

Unknown said...

Remind me of teenage years when I used to make this during CNY. We called custard cookies as custard powder is used and yield yellow cookies. You really a 好姐姐!

Sem said...

Your cookies look so lovely, and the cookie mould look so cute and antique, wonder is this type of bronze cookie mould still selling?
Really appreciate for your efforts to compile all these new year recipes so we can always refer to so many good recipes.

Sally said...


鲸鱼蓝蓝蓝 said...


Jessie-CookingMoments said...

I was reading your posting & Isabelle just happened to see the photo of Desmond & she still remembers him, haha! I never know there is such a piping tool before until I saw few of you used it, very special but is it more time consuming compares to other commercial piping bags?

Yannie said...

I must remember this Dahlia cookies next year. So lovely Sonia. Thanks for sharing the tips of piping. I really appreciate it.

Love2cook Malaysia said...

Cute looking cookies dear. I feel like throwing a few in my mouth now. Clever Desmond ;)

Hey, know what! I just came to know what my nephew was Desmond's kindergarten classmate! What a small world.

I actually saw a pic that my nephew showed.

mayck-law. Blogspot.com said...

Sonia, 你好勤劳也辛苦了,一天3个贴子, 不过终于也结束了, 可以休息了! 嘿嘿。。。

Eileen, Hundred Eighty Degrees said...

The added 'blood ' looking is very nice, it has the spring looking.. I like kueh bangkit but have never got the right texture...

Esther Lau said...

I like your kuih Bangkit looks so good. I will try next time... Thanks for sharing your wonderful recipes and funny life story :)

mui mui said...

When i saw the title custard cookies i have no interest to make but after reading on some more my interest grow again. Your sister's taste is the same as mine i guess. She likes less buttery, less sweet and not too strong custard..me too.

Your dahlia cookies is really pretty. I like you kueh bangkit too. By the way do you want a '干妹妹'I am looking for a '干姐姐like you..LOL


QembarDelites said...

I like the dual colored cookies, so pretty. Will try to make this next year. Dare not attempt the bang kit anymore since the last time I made it, it was so hard even the dog didnt want to eat it!

Chef and Sommelier said...

Hi Sonia! This should be the last CNY post? Well done! Take a bow...

Ana Regalado said...

Sonia , you're such a good sister lol She's so lucky to have you ! I can't stop grinning while reading your post !

divya said...

Woww looks yummilicious...Wish I could grab that one... :) Yum!!!

Baby Sumo said...

Hahaha your sister can become your QC... but you are so patient la, keep trying until the recipe is perfect.

Cass @ 揾到食 said...

The piping tool very classic leh!

Nami | Just One Cookbook said...

Amazing piping work and this is so pretty!!

Stephanie said...

sometimes it is good if you have a taster at home, haha...practice make perfect!
the cookie look really beautiful!

Artsylicious said...

Sonia, you are very very rajin ! I salut you!! and thanks for sharing the recipes of your hard toil!

jehanne@thecookingdoctor.co.uk said...

Wah your dahlia cookies look so nice, Sonia! you know, this is my mom's and my fav, but I never made them before, haha. Always ask mommy to make. I want to try your recipe now, and secretly make them and present them for my mom, she would be very happy!

Mich Piece of Cake said...

Love the pretty colour of your cookies. Will try it out next CNY!

Roses_Leo09 aka Hanim said...

hi sonia,
this is my favourite cookies. i never miss it during hari raya. but never try make it in 2 colour. maybe this year i'll make like yours

kimmy said...

Hi Sonia, nice dahlia cookies. I had the mold but didn't use it this year, maybe next year. Yes, kuih bangkit must have tapioca flour. I used 50:50 ratio for mine too.

Chris said...

Hi Sonia!

The cookies look simply beautiful and I bet they taste great too! :D

Li Shuan said...

Aiyo....your sis in law very "yim cim" leh...got ppl give me free cookies I very happy liao! Haha!

U are very dedicated to make ur cookies right....choosing ur recipe sure tak salah !

Your son also got involved in the cooking making, very good! :)

Lori said...

I love how persistent you are with your recipes. They always look beautiful to me! I cannot wait to try these!

Mike @ Webakecookies.com said...

These look GREAT!! I am going to give them a try. Not sure they will come out as nice as yours, but it will be a lot of fun. Thanks for sharing!

Unknown said...

Hi Sonia, may i know how many pieces will this make? And, may i know what is the substitution for custard powder? can i use just add on more cornflour玉米粉 instead?


Sonia ~ Nasi Lemak Lover said...

Catee, sorry I didn't record the quantity last time so I don't know can yield how many pieces. You can't substitute custard powder with corn flour as the custard provide the right aroma for this cookie.

miRaCLe said...

Hi Sonia..
Thanks for the recipe.. Are you using salted butter or unsalted butter? :D thanks in advance!

Unknown said...

Haha Sonia! I think almost all of your recipe I will be asking what brand of butter and if they are salted or unsalted. Excuse me fr that. Beginner in baking.

Sonia ~ Nasi Lemak Lover said...

Mei Yian, in all my recipes, if I didn't state unsalted then it is salted .

Anonymous said...

Can I replace the cake flour by normal flour? Thanks

Sonia ~ Nasi Lemak Lover said...

anonymous, yes you can, but cake flour will give you more fine and light texture.

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