Trying to clear the coconut milk that I had. Hence, the idea of using coconut milk instead of milk for semperit came up. I’m making mini ones. If you want to make the normal sized ones, just go ahead. No change in recipe. Just the amount of dough you pipe for each cookies is different. You might need longer time too if you make bigger sized ones.
The recipe can make about 150 pieces of mini semperit (depending on the amount of dough you’re using for each piece)
Ingredients:
125g salted butter (room temperature)
45g castor sugar
1 egg yolk
1/4 tsp salt
1/2 tsp vanilla essence
160g plain flour
60g cornstarch
2 tbsp coconut milk/evaporated milk
Instructions:
- Cream butter with sugar, egg yolk, salt, and vanilla essence until light, fluffy and creamy.
- Add in coconut milk/evaporated milk and continue creaming until incorporated.
- Sift in plain flour and cornstarch.
- Mix till incorporated.
- Pump with semperit pump. Here’s where I bought the pumps https://invol.co/cl9q0ki
- Freeze for at least 1/2 hour before baking it.
- Bake in preheated oven at 150 degrees Celsius for 35-40 minutes.
- Let it cool and store it in an airtight container.
Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.
Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.
By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.
Only food & beverage-related topics are shared in these accounts. Hope to see you there!