If you love savory and sweet combinations, then this uniquely aromatic cookie which combines savory, sweet, umami, spicy, crispy and crumbly is for you! These flaky sweet and salty shortbreads are the perfect addition to an exciting holiday biscuit box or a lunar new year spread. It retains the melt-in-your-mouth-texture of shortbread but with an irresistible tinge of heat and spice.
- Recipe by Francesca Hodges
- ½ cup butter, softened
- ½ cup granulated sugar
- 3 tbsp. Homiah Singaporean Laksa paste
- 2 cups all-purpose flour
- 2 tsp. salt
- 2 scallions, chopped
- 1 egg
- 2 tbsp. mixed black and white sesame seeds
- Flaky salt, for topping
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Then, add laksa paste and mix on low until combined. Slowly add in the salt, flour, and chopped scallions, until a dough forms.
- Turn dough out onto a floured surface, and lightly knead until a smooth ball comes together. If too sticky to be handled, mix in a few teaspoons of flour into the dough.
- Cover the dough in plastic-wrap, and press down gently on the dough to form a tight disk. Chill the dough in the fridge for about 30 mins. Meanwhile, pre-heat the oven to 350 degrees °F.
- Turn dough out onto a sheet of parchment paper, and sandwich with another sheet on top. Use a rolling pin to roll the dough out to ¼ inch thickness. Peel off the top sheet of the parchment paper, and sprinkle the dough lightly with flour.
- Cut the biscuits into squares or rectangles. Sprinkle the tops with sesame seeds and flaky salt, and bake for about 15-20 minutes, or until the edges are medium brown and the tops are golden.