Recipe for Christmas Sambal Cookies
Courtesy of Tiffany Leong
Ingredients:
Cookie Dough
- 250g Butter (Room Temp)
- 100g Sifted Powdered Sugar
- 1 Egg White (Room Temp)
- 325g All Purpose Flour
- 125g KampongKu Sambal Seafood Paste
Royal Icing
- 190 g (1½ cups) Sifted Powdered Sugar
- 1 Egg White
- ½ tsp Lemon Juice
- Food Colouring, Sprinkles for Decorating (optional)
Royal Icing Without Raw Egg
- 5 tbsp Meringue Powder
- 79ml (1/3 cup) Water
Instructions:
Christmas Sambal Cookies
- Using an electric mixer on medium speed, cream the butter and sifted powdered sugar together.
- Pour in the egg white and mix it.
- Add in KampongKu Sambal Seafood Paste until combined.
- Gradually add in flour until cookie dough is mixed well.
- Cover dough with clear wrap or wax paper and roll out the cookie dough into a flat disk.
- Chill cookie dough for at least 2 hours.
- Cut out cookies using cookie cutters and place them on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 170 °C (340 °F) for 10-15 minutes, until edges just begin to turn lightly golden brown.
*Note that smaller cookies will need less time and larger cookies will need more. - Allow cookies to cool completely before decorating.
Royal Icing
- Using an electric mixer on medium-high speed, beat the egg whites until frothy.
- Gradually add in powdered sugar and mix until white, thickened, and tripled in volume, about 5 minutes.
*If frosting is too thick, add lemon juice, about a teaspoon at a time, until the frosting is thick but pipeable. If frosting is too runny, add powdered sugar until desired consistency.
- Divide icing into smaller bowls and colour with food colouring as desired. Transfer to piping bags and decorate cookies.
* If your icing has started to harden, add a drop or two of water to bring it back to your desired consistency.
Royal Icing Without Raw Egg
- Mix meringue powder with water.
* If your icing has started to harden, add a drop or two of water to bring it back to your desired consistency.