This is not the traditional recipe for the S cookies that Kuching people (at least for me) are familiar with. I can’t seem to find the traditional recipe for it. All the recipes found online were not the taste and texture I’d been looking for. Do you have the traditional recipe to share?
This one is version 2. I slightly modified the ingredients. It has more ingredients than the one I shared last year.
This recipe yields approximately 100 cookies.
Ingredients:
75g salted/unsalted butter (room temperature)
60g castor sugar
1 egg (any size)
1 tbsp vanilla essence
1 tbsp coconut cream powder
190g plain flour
Instructions:
- Cream butter for 2 minutes.
- Add sugar and cream until white and creamy.
- Add egg and vanilla essence. Cream until it’s creamy.
- Sift the flour and mix. The dough should not be sticky once incorporated.
- Shape the dough. About 1/2 tsp for each piece of cookie.
- Freeze for at least 10 minutes before baking.
- Bake in a preheated oven at 150 degrees Celsius for 30-34 minutes. Adjust the timing according to your oven. Make sure it’s cooked and you don’t burn it.
- Cool and store in an air-tight container.
S Butter Cookies (Version 1)
Version 1 tasted closer to the traditional taste. Check out the video here:
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